An international list of competitors from 11 different countries lined out the entries in Saturday’s $75,000 Stirrups Restaurant Grand Prix during the third week of the WEC – Ocala Summer Series. FEI Level 3 course designer Joey Rycroft of Canada designed the technical tracks for the grand prix as well as the $10,000 Futures Prix 1.30m – 1.35m, which featured multiple combinations, along with jump-off courses that required adjustability and accuracy.

$75,000 Stirrups Restaurant Grand Prix

Saturday evening’s $75,000 Stirrups Restaurant Grand Prix hosted 53 entries under the lights in the WEC Grand Arena. Rycroft’s course included a triple combination, a double combination, and a triple bar. Twelve entries advanced to the jump-off, but it was Erynn Ballard (CAN) and Ilan Ferder’s Ceitasi (Caretello B x Ceitas) that captured the win.

Ballard and Ceitasi yielded a flawless first round, soaring to the top of the standards over each fence, stopping the first-round clock at 82.750 seconds.

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