Cyclists will welcome the spring and summer riding season with the 22nd annual Burnsville Metric on April 30th.
The 60.7-mile ride starts and finishes on the Town Square in Burnsville. The route heads west along U.S. Highway 19 toward Asheville and turns north as it follows the Cane River. Participants then work their way south along the Toe River.
“This is a more achievable distance than the 100-milers,” says Marc Poland, one of the event organizers. “The route along the river makes it a relatively flat ride. It’s within reach of someone who is a recreational cyclist or intermediate level.”
One new addition this year is a post-ride meal provided by Nu Wray Inn. The historic inn, located on Burnsville’s Town Square, will serve lunch on its deck. Barbecue plates consist of pulled pork, potato salad, coleslaw, baked beans, bread and a drink.
“The post-ride meal provides a social element to the event,” Poland says. “Riders can pile the family in the car, enjoy the barbecue lunch and spend the rest of the afternoon in Burnsville visiting the shops.”
Three well-supplied rest stops will be located along the route. Roving SAG support vehicles will patrol the course to provide mechanical assistance.
The ride is considered one of the most scenic in the region. In addition to river and mountain views, parts of the route overlap with the Quilt Trails of Western North Carolina, which are dotted with brightly painted quilt squares that tell the stories of the barns and buildings where they hang.
Through April 20th, registration is $40 for adults and $30 for full-time students age 22 and younger. All registrations after April 20 are $50. The post-ride meal is included in the registration fee. Additional meals may be purchased for $10 each.
Same-day registration and packet pickup will take place at Burnsville Town Center, 7:15 a.m.-8:45 a.m. Ride begins at 9 a.m.
For Burnsville Metric registration information, visit www.BurnsvilleMetric.com. For area information and accommodations, visit www.ExploreBurnsville.com or call (828) 682-7413.