AHAHEIM, CA -- The Ralphs/Food 4 Less Race Team is getting ready to head to the 1 mile oval of Pikes Peak International Raceway this coming weekend for the King Soopers "150" presented by American Express, on Sunday May 16th.

This 1 mile oval in the high elevation of Colorado is sure to bring some challenges to the team.

"Due to the increase in density altitude, the team is working closely with our head engine tuner to get the engines to peak performance. Fuel mileage and setup are a little different than usual at this track", said Butch. The D shaped oval of Pikes Peak International Raceway has only 10 degree banked turns, compared to California Speedways 14 degree turns.

The team will take their newest race car to this flat track, the same car which they ran in Fontana for the California "200".

"I really liked this car right off the bat", said Gilliland. "This is the type of race car that should do well at the flat tracks like Colorado and Phoenix."

The team will be making a few show car appearances on their way into Pikes Peak beginning on Thursday. Butch and a few of the team members will also participate in a golf tournament on Friday with fellow NASCAR Winston West and Craftsman Truck teams. The tournament is hosted by NASCAR Winston West driver and team owner Davey Lee Liniger of Remax Realty, on his course just outside of Denver. The Pikes Peak race is scheduled to air on July 28th at 6:00 pm MST on ESPN2.

Team: Ralph's/Food 4 Less Race Team
Car: #1
Driver: Butch Gilliland
Owner: Jenn West Motorsports

RacingWest: What is your overall impression of the Pikes Peak International Raceway?
Butch Gilliland: Pikes Peak is the nicest one-mile oval I have ever run on. I really like the facility.

RW: How do you think the high altitude will effect you as a driver?
BG: In the past the altitude has not affected myself as a driver. I really enjoy the fresh, clean air in Colorado.

RW: How do you think the lower air pressure of the high country will affect horsepower production of your engine?
BG: We have been working closely with our engine tuner to tune our engine's peak performance to the density altitude.

RW: With this race being 150 laps, how will the pit strategy be different from the 200-lap race of a year ago?
BG: I believe fuel mileage will be the determining factor on the number of pit stops to be performed

RW: What are the major differences between the last track the NASCAR Winston West Series raced at, the California Speedway and Pikes Peak International Raceway?
BG: California Speedway is not only larger, but has more banking and the set-up is an intermediate set-up. Pikes Peak with its flat surface is primarily a short track set-up.

RW: What changes do you regularly make between practice, qualifying and the race? Will this new track be any different?
BG: We usually make changes in the sway bar and tire pressures

RW: How do you size up the competition level in the Series this year with so many drivers from last year gone and so many new ones competing?
BG: This series is a high level of competition. There are a lot of teams capable of winning.

RW: Based on your agenda for the end of the season, where are you now in relationship to where you planned to be at this time?
BG: Our agenda this year is to win the championship, and we are currently on our way

RW: Will your team be doing any special promotions for sponsors during this weekend?
BG: We will have our show car at the King Soopers grocery store in Littleton, the Thursday before the race and I will be there from 3:00 - 6:00 PM to do autographs.

RW: Where can the fans find you for autographs?
BG: I will be doing autographs at the King Soopers on Thursday and at the track in the midway area on Saturday in the High Hopes Head Injury booth. High Hopes will have a number of cars on display at the track and will be having driver autograph sessions.

Source: Ralph's/Food 4 Less Racing Team / RacingWest
Posted: 5/12/99