Three Cup Drivers to Appear in Victory Lane Club

NASCAR NEXTEL Cup Series drivers Greg Biffle and Kyle Busch will appear in Michigan International Speedway's Victory Lane Hospitality Club prior to the NASCAR NEXTEL Cup Series 3M Performance 400 on Sunday, Aug. 19. Biffle and Busch will participate in question and answer sessions with fans that have purchased packages to the Victory Lane Club. Biffle, who will drive the No. 16 3M car for Roush Fenway Racing in the 400-mile event, has won at MIS four times, two in NEXTEL Cup (6/05; 8/04) and two in the Craftsman Truck Series (7/00; 7/99). Busch, driver of the No. 5 Kellogg's Chevrolet for Hendrick Motorsports, has also visited Gatorade Victory Lane at MIS, however he did it in the Busch Series in 2004. Biffle is schedule to appear in Victory Lane Club at 10:15 a.m., with Busch scheduled for 11:15 a.m. In addition, David Stremme, driver of the #40 Coors Light car, will appear in Victory Lane Club hospitality on Saturday, Aug. 18 at 9:25 a.m. "We are extremely excited to have two first-class drivers like Greg Biffle, Kyle Busch and David Stremme appear in our Victory Lane hospitality club during the 3M Performance 400 weekend," MIS Director of Corporate Sales Andy Longenberger said. "These packages allow our fans to be treated like VIPs and interact with some of the top drivers on the NEXTEL Cup circuit." Included in the Victory Lane Club hospitality package is a credential, breakfast, lunch, beverages, pre-race pit access, entertainment, closed-circuit television, an official souvenir program, commemorative event gift and the question and answer sessions with Greg Biffle, Kyle Busch and David Stremme. To purchase hospitality packages for MIS events, contact the speedway ticket office at (800) 354-1010 or visit for more information. The ability to choose from three unique hospitality packages is another reason why at Michigan International Speedway - It's YOUR Speed!

Related Articles

This website uses cookies and similar technologies. By using this website, you are agreeing to our revised Privacy Policy (including our cookie policy) and our Terms of Use. OK