Dishing out ice cream and insight at The Saratoga Sale
By Mackenzie Pfeiffer
David Wade, General Manager and Agent for Northview Stallion Station, brought two notable entries to Fasig-Tipton’s “The Saratoga Sale” this year – one on four legs, and one on four wheels.
In Stall 14 stands Hip #169, a striking filly by Medaglia d’Oro out of Nasty (by Street Sense). That’s the same cross that produced this year’s Kentucky Oaks winner, Good Cheer. Next door, in Stall 15, sits a chest freezer packed with Wade’s celebrated homemade ice cream.
A man of many talents, David is known as much for his breeding acumen as for his ice cream, which has become something of a staple in Barn 8. I caught up with him last Saturday afternoon as he scooped ten cups in a row for a line of fans.
Amid the camaraderie and high-quality yearlings on display, David was in his element, stationed under tall, shady trees, and sharing frozen treats. Trainer Kenny McPeek strolled by to browse the horses and, while politely resisting ice cream, paused to admire Northview’s filly.
“Love to see that,” he remarked, nodding at her Maryland breeding as she showed at a walk. When my turn came, I opted for the full flight of flavors, and David tagged in Bloodstock Manager Paul O’Loughlin to man the stand while we sat down to chat.
Mackenzie Pfeiffer: First things first – what flavors are on today?
David Wade: This is a flight just for you. You’ve got Bourbon Honey, Coconut Almond, and Chocolate. The Bourbon Honey was inspired by a shop I found in Kentucky, but I think I’ve perfected it: real bourbon, real honey, and no added sugar. I’m only here with the horses until Bobby Flay stops by for a taste. Then I’ll really be off to the races. (laughs)
MP: This is fantastic! Refreshing, great texture, not too sweet. What does your setup look like while you’re here? I assume having a full kitchen is part of your rental criteria?
DW: We lucked out. Our house has two kitchens, and I’ve completely taken over one of them. I change up the flavors every day. Yesterday, we had Strawberry, Espresso, and Mint Chocolate Chip. Louise Reinagel was out at the farm shooting photo and video of the filly, and when she heard we had a spare room for Saratoga, she asked to join. I said sure, but only if she helped scoop. She packed right up and has been capturing everything along the way.
MP: It seems like people are flocking over to try every flavor! Your filly in Stall 14 seems to be drawing plenty of attention herself. How has she settled in?
DW: She’s been busy! Lots of visitors, but she’s resting well. I think she really resembles her sire. Medaglia d’Oro stamps them pretty consistently. She’s got a big, athletic walk like her dam, Nasty. It’s smooth and ground-covering. Everyone who’s seen her has commented on it. She’s had that walk all along.
MP: There are so many sales to choose from. Why was “The Saratoga Sale” the right fit?
DW: We’ve brought several horses here in the past few years, but this time she was the only one we felt was truly right. She didn’t need extra time. She just felt right. I learn something from this sale every time – it’s our fourth or fifth year here. And when I stop learning, that’s when I’ll leave the horse business and just make ice cream full-time.
When Peter Penny came out to see her, he asked, “You like her? This filly?” I said, “I love this filly.” He said, “We do too.” I’m not sure if he was testing me or just teasing, but we felt she was the type this sale demands. She’s always been nice, and she’s come into the sale beautifully. Emma Trenary, my farm manager at Sycamore Hall, deserves all the credit for that. She does an incredible job.
MP: Let’s talk about Nasty. How did she become part of the Sycamore Hall program?
DW: I found her at Keeneland after her racing career. Every now and then, I go to the sales to look, and sometimes something grabs me. She did. Nasty exuded class. Athleticism. A big shoulder. She was correct.
That’s a big part of my philosophy. I want mares that are athletes and physically correct. Stallions aren’t always conformationally perfect. They go to stud based on race record or pedigree. So, if you start with a correct mare, you have more freedom in stallion selection without compounding flaws. Nasty fit the bill.
MP: If I remember correctly, you’re not just an agent. You taught Equine Anatomy and Physiology? I’d imagine this makes you a huge asset for evaluating young horses.
DW: Ha! You know that?
MP: I try to do my homework!
DW: Yes, about 15 or 20 years ago, Cecil College had an equine program, and I taught both Equine Anatomy & Physiology and Movement of the Horse.
MP: So, now that we’ve established your professor status. I have to ask, does Nasty live up to her name?
DW: Not at all. She’s the sweetest mare you’ll ever meet. Absolute angel. But I love the name. It jumps off the page. I’m a fan of quirky names.
MP: Let’s talk about stallion selection. You bred Nasty to Gun Runner first, right?
DW: We bred her to Gun Runner when he was still affordable. Then we went to Medaglia d’Oro. I think he’s one of the best values out there. Yes, he’s older, but for the money, you won’t find many better. Good Cheer is the same cross. Street Sense mare to Medaglia d’Oro.
This year, we have a Cody’s Wish colt on the ground and bred her back to Constitution. We try to get her to top sires who complement her strengths. She’s just a good-looking, correct, talented mare. I think she’s a “can’t miss,” right?
MP: Her first foal, by Gun Runner, sold here last year for $400,000. He had that same walk – really used his whole body. I watched him train this morning – very professional, nice mover. Have you heard anything from his team?
DW: Yes, he’s with Todd Pletcher. I’ve heard he’s close to making his debut – maybe within the next week or two. They think he’s a classic, two-turn type. The pedigree gives you options. Street Sense brings surface versatility, too. I’m very excited to see him run.
MP: Sounds promising! I’ll wrap this up on a sweet note. What flavors should I look out for tomorrow?
DW: Tomorrow we’ll have Kentucky Bourbon Ball and Coconut Almond. If I can find ripe peaches, I’ll do peach. It’s my favorite, but they have to be perfectly ripe. If not, I’ll make Strawberry again. And stay tuned for a vanilla base with mix-ins like Butterfinger, Reese’s, and Muddy Buddies. There’s always something new.
