Tailgating at the Grand National: A Sport of Its Own

Sure, rider Blythe Miller Davies won her second Grand National title after two decades when her horse Private Attack narrowly beat out Charlie Fenwick’s Incomplete at the finish line.

But the real stars of the show were the fried chicken, fancy cheeses and a signature cocktail drink called the Baltimore Mule found at the steeplechase race’s tailgate parties.

Scott Melton, a Baltimore City professional fundraiser, aptly themed his tailgate “Bowties and Bourbon.”

“It’s all about having good people and fun,” said the nattily dressed Melton, who sported a green blazer, blue-checkered dress shirt and an unusual red bowtie.

His spread, decorated with silver candlestick holders, included cupcakes, pasta salads and an Easter ham.

Melton credited the success of his tailgate party to a unique beverage concoction.

“The trick was that we created our own signature cocktail – the ‘Baltimore Mule,’” he said.

The Baltimore Mule features Pikesville Rye, lime juice, ginger beer and St-Germain, a French liqueur infused with elderflower blossoms, he said. It is then garnished with a sprig of mint.

Robin Kelley O’Connor, vice president of Christie’s in New York City, used his knowledge of wine to spice up his tailgate party.

Included is his wine selection was a rose from Provence, France, a Sauvignon Blanc from New Zealand and a Clos du Bois from Sonoma County, CA.

To accompany the drinks, O’Connor served a selection on fine cheeses such as the Brie de Meaux and the Brebis, a sheep’s milk cheese found in Pyrennees mountain range, which separates France and Spain. He calls the Brebis “one of the great cheeses.”

O’Connor was accompanied by his friend Sandy Glove, who has attended steeplechase races for 40 years.

“We’re best friends,” O’Connor said. “We’ve known each other since we were 13.”

Glover, a resident of Green Spring Valley who also owns a home in Naples, FL, went old school with her tailgate selections.

“I did a traditional menu with fried chicken, French cheeses and deviled eggs,” she said.

Skin-crackling, moist fried chicken appeared to be the most popular menu item of the afternoon.  

Whatever food the Grand National patrons preferred, they could all agree on one thing.

“It’s a great day–being outside with friends and enjoying the countryside," Glover said. “It’s a beautiful way to spend the afternoon.”