Ashley Tappaw awaits your order along the Midway.
A Taste of Sebring
Sebring Fans and Food Vendors Help
Make the 12 Hour a Culinary Cornucopia
By Ed Moody
Many years ago, when the Sebring 12 Hour fi rst became
the Spring Break mecca of the college crowd, fi ne dining
was broken down into simple meals. Average college student
brought 12 six packs and a dozen hot dogs for the
four days. That was all they could afford and they made
it suffi ce.
Today they have grown up, matured and tastes in life have
changed. Their desire to party and take in the 12 hours of
Sebring has not.
Todd Guilmette owns a successful landscaping company in
Atlanta. Each year he and fi ve friends attend the 12 hours
for the entire race week. Things start with joining the line
of campers in the staging fi eld the weekend before. This is
a time to relax and meet new friends. Actually, Todd notes
he has never met a stranger at Sebring. His pop up tent
camper is placed in line with hundreds of others and a
large BBQ grill is offl oaded from the truck. The BBQ is from
Todd’s business as he employs 53 people and every few
months will cook up 60 lbs. of chicken wings for the staff.
At Sebring, Todd cooks for the 5-6 friends that are with
him and anybody who walks up. The side of the trailer can
Atlanta’s Todd Guilmette prepares dinner for friends at the
staging area.
84 T h e 6 6 t h A n n u a l 1 2 H o u r s o f S e b r i n g