Grit & Gravel Off-Road Cycle Stampede

Conquer the Dirt, Dodge the Herd!

Sponsored by The San Diego Bicycle Club

The inaugural Grit and Gravel Off-Road Cycle Stampede will take place at the Santa Ysabel East Preserve on May 25, 2025.

Why "Stampede"?

Cattle graze along the course! While they typically stay in the grassy areas, they may occasionally cross the road, adding a bit of adventure to the race!

The start and finish lines will be at the Santa Ysabel East Preserve's Nature Center parking lot. After the race, enjoy a BBQ lunch provided by Farmhouse 78 Restaurant in Santa Ysabel. The lunch is free for race participants, with non-participants able to purchase a meal for $30.

In addition to the main race, we’ll host a kids’ bike safety rodeo to help young cyclists develop bike-handling and safety skills. All youth participants will receive a free helmet (complimentary event). Plus, there will be a fun obstacle and riding course for kids to enjoy!

When

Saturday, May 25, 2025
Races start at 0730

Where

Santa Ysabel East Preserve
22135 Highway 79
Santa Ysabel, CA 92070
map link

Registration

Register for the race will be online at Runsignup.com.  Race Day Registration is located at the Santa Ysabel Nature Center, in the parking lot where racers are staging.

Registration link is pending

The Course

The race is a challenging course with a short version (7.6 miles) and a longer (16.6) expert course. The race is conducted over gravely fire roads with some steep sections to challenge the most advanced riders. Mountain bikes, gravel bikes, and e-bikes (Class 1 and 2) can participate, and each will have their own timed class.

Strava Course link

Parking

Free parking is available at Santa Ysabel East Preserves Nature Center parking lot. Overflow parking is close by behind the Farmhouse 78 Restaurant and other Santa Ysabel businesses.

Parking link

Volunteers Needed!

If you are interested in helping or have questions about volunteering, please contact our Volunteer Director.

Contacts

Race Director & Registration:
Jerry Marino
[email protected]