1968 Camaro Project p.05 BMW Photo Shoot p.08 Cars 4 Sale p.18 July 2011
After all...it’s a driven world
THE OFFICIAL MAGAZINE OF SUPERCAR SUNDAY
Contents ISSUE 19, JULY 2011 EDITOR IN CHIEF ART DIRECTOR
Tim Cummings
SENIOR COPY EDITOR
Louis Berkman
PRINTING DESIGN
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Dustin Troyan
WEB DESIGN STORIES BY
PHOTOGRAPHY ADVERTISING
Jay Press-Press Graphix Tim Cummings Jeff Balbien Joshua Deasley Michelle-The Gun Girl Officer Leland Tang Louis Berkman Dustin Troyan Greg Grudt www.speedandmotion.com Auto Gallery Auto Trixx All Car Parts, LTD. Lavaggio Universal City Nissan Press Graphix Coastline Motorsport Fusion Motor Sports YU Golf Valley Pacific Hangar Simi Pacific SoCal Shop Guy Dent Mechanix 1080 Signs Community Chiropractic Nutek
Payments and Deadline Payments are made in advance of printing. Please submit payment with ad submission. Artwork due by the 15th of month prior to publication month. Preferred payment method is check. We do accept credit cards. Please make checks payable to: Connected Media Group, LLC. 23907 Ventura Blvd., Calabasas, CA. 91302 Questions or comments: Dustin@connectedmediagroup.com 818-516-5053 SIZING: Full Page 8.625” x 11.125” 1/2” Page 7.875” x 5” (if horizontal) and 3.875” x 10.375” (if vertical) 1/4” Page 3.875” x 5” Business Card 2” x 3.5”
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from the editor 1968 Camaro Project STORY BY DUSTIN TROYAN
A
few days ago I was in Oregon to attend a graduation. Yes Emily, your graduation. I figured while I was up there I would look for some old muscle car I could buy at a steal and drive home. A convertible would be nice. Take the coast and enjoy the scenic route. So I hopped on one of my favorite time killers, Craigslist. I searched over the entire state of Oregon each day for a Camaro, Fastback, Chevelle or something else interesting. If I could buy it right, I would drive it home and resell it. Over and over I scoured Craigslist, and what did I find? Damn those Oregonians love their muscle cars! I have never seen such high priced cars for sale anywhere. While classics these cars were nothing special. Actually most of them seemed pretty dated and worn. No modern upgrades, no big brake kits or protouring inspired cars; just your basic carbureted cars. Even if the interiors were done, they definitely needed freshening up. And the prices, wow, I would say 1/3 more than
those in California. On top of everything else the cars in CA seem to be in much better condition with a heck of a lot more money invested. What justified the difference in price; scarcity in Oregon? I pondered this for quite a while. The economy in Oregon is probably a little worse than CA, what could it be? At the graduation party for Emily I started to chat with one of the locals. I told him how perplexed I was about the pricing of classic cars in Oregon. I asked him what he would consider the difference. He said it was simple, “Pride.” “The guys in Oregon have a lot more pride invested in their vehicle.” I had not considered that variable, but what is pride worth? I can truly appreciate a man’s pride, but a 20 year old paint job is a 20 year old paint job. Pride. Interesting. I pondered it a bit further. Pride of ownership, pride of craftsmanship, pride of sacrifice. Yeah, pride sounds pretty good. I think I can respect it, I won’t pay for it, but I can respect it.
Funny thing pride. Especially as it relates to my 1968 Camaro. I guess I might just be that guy in Oregon. I have a friend that keeps telling me to sell my ‘68. I told him that I would lose my shirt and then some if I sold it. He still says sell it. My ‘68 as incomplete and unfinished as it is is a great source of personal pride. What value can I put on it? I don’t know, but I do know that it feels great when it starts up and even better when those tires break loose. Pride. While I was in Oregon, someone was asking me what I did and why people came to car shows. They just didn’t get it. “So, these guys just come every Sunday to park cars?” He continued, “The same guys every week? “ It was hard to explain to him why car shows are so fun, but perhaps it is about pride. We are proud of what we have built, proud of what our hard work as enabled to us to purchase and proud of our dreams that have come true. So, anybody want a 1968 Camaro Project for $125,000.00?
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BUYING A USED CAR Avoid buying an unknown Salvage, a lemon law or stolen vehicle!!! Avoid buying a vehicle with thousands of dollars in late DMV fees!!! Avoid buying a gross polluter vehicle!!! Before buying the vehicle!!! 1. Check the car on the Internet ! (a) ‘Google” the VIN (17 digit Vehicle Identification Number) (b)www.dmv.ca.gov (Make sure you’re on the real DMV website!) Under “Vehicle Registration” Check the Smog History of the vehicle also the Registration Fee Calculator. (c)If buying from a dealer ask for “Carfax” 2. Make sure the paperwork VIN matches the VIN in the dashboard. (Remember License Plates do not matter as much as the VIN!!) During the purchase! 1. Do the transaction at the DMV, local CHP station or at your local Police/Sheriffs station. (If the seller will not meet you at any of these places, THERE IS A PROBLEM WITH THE VEHICLE!!!) 2. Ask the seller for their Identification. Don’t give someone cash without knowing who they are! After the Purchase! 1. Make sure there is a “Reg 138” (Release of Liability) filed with the DMV as soon as possible (this protects you and the seller) (a) This can be done on the DMV website immediately after the sale. 1. Completely transfer the vehicle as soon as possible, the DMV gives 5 days without assessing penalties Be safe!Leland Tang Public Information Officer State of California Department of Highway Patrol West Valley Area 818-888-0980, ext 224 818-888-2343, Fax
Industry News Centric Parts Names
Frank Filipponio to New Post of Director of Communications Los Angeles, CA (May, 2011) – Centric
2000 and now operates multiple warehouse
Parts, a leading manufacturer and sup-
and manufacturing facilities totaling nearly
plier of aftermarket brake components and
half-a-million square feet and exceeding
systems for import and domestic cars and
500 employees. The company’s skilled and
trucks in all driving conditions, has named
seasoned experts and executive team from
Frank Filipponio to the newly created post
across the industry fuel Centric Parts’ en-
of Director of Communications. Mr. Filip-
trenched knowledge of the automotive af-
ponio immediately assumes responsibility
termarket and dedication to research and
for all of the company’s internal and exter-
development. The company has one of the
nal communications, covering the Centric,
industry’s best programs for tracking and
Power Slot and StopTech brands.
cataloging original equipment and uses this
“We are thrilled to have Frank on board.
expertise to devise and deliver quality after-
Few people know the industry like he does
market and OE parts for consumers, techni-
and all of the Centric brands will definitely
cians and car makers.
benefit from his talents and experience,” said Centric Parts President, Dan Lelchuk.
Press Contact: Frank Filipponio
“With Centric’s continual growth, we know
Centric Parts / 310-933-1100 x 3103 (office)
that keeping our communications channels
714-362-5118 (cell)
organized will be more and more impor-
ffilipponio@centricparts.com
tant,” he added, “and we’re confident that Frank is the person to do that for us.” Frank Filipponio has been an automotive reporter and photographer for seven years, accumulating an extensive list of contacts while gaining vast experience in the automotive industry. A lifelong car enthusiast, Filipponio followed his passion and used his Public Relations degree to enter the field of journalism in 2004. His work has appeared on AOL Autos, Autoblog.com and AutoGuide.com among others, and his photos and video have run in AutoExpress, StreetFire, UGO and elsewhere. Centric Parts (www.centricparts.com), a Southern California company that includes StopTech and Power Slot, was founded in
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S
tudio 6 SpeedRusnak BMW Photo Shoot STORY BY JOSHUA BEASLEY
O
n May 7th, 2011, Studio 6 Speed Photography organized photo shoot day in the Agoura Hills/Westlake area. With the official goal of providing “not just a photo shoot; a total car experience,” Studio6Speed. com was set up by Joshua Beasley (Event Organizer/Coordinator), Mike Moyne (Photographer/Talent Coordinator), Mark Karpus (Photographer/ Website Co-Manager) and Matthew Smith (Photographer/ Website Co-Manager). Having already run a few photo shoots before, the event on May 7th was the official founding event of the group. To ensure the group set the right tone from day one, we needed to ensure that we partnered with the best in order to run an event the right way. The meeting location was graciously hosted by Lavaggio “The Art of Detailing” in Agoura Hills, which was the perfect spot to ensure that our cars looked their best for the shoot. Truly a one-of-a-kind experience, Lavaggio is a detailing center that goes above and beyond even the most OCD of expectations. Every inch of a car is thoroughly inspected, hand washed and dried, polished, and then fully inspected again. The relaxing atmosphere and gourmet lunch that was provided made all of us feel as if we were on vacation in a resort dedicated to spoiling our cars as much as ourselves. The state of the art facilities provided for some nice preevent photo opportunities as well. After a few hours of dining, relaxing, and ensuring our cars were thoroughly pampered by Lavaggio’s diligent staff, we started our engines and made the short
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caravan to Rusnak BMW Westlake. Runsak GM Amir Khansari gave us use of the facility, and which we took full advantage of. We set up three shooting locations, the first being in the service entrance for some nice roll-in shots. The second shoot location was on the roof of the service center, which is normally used for car storage. This provided the perfect setting for some outdoor shots, as the the mountains and sky made the perfect backdrop. The last shoot location was on the second floor below the roof in the wash bays. The lighting in the wash bays allowed for low-light industrial type shots, which gave the pictures shot there a very “gritty” feel. After a few hours (and roughly 2200 pictures later) we departed for a leisurely drive up Kanan Road to PCH. This allowed our photographers to get plenty of pictures of the cars doing what they were designed for: driving. Snapping roughly 400 pictures of the cars in motion, the event officially ended as we all went our separate ways along the coast. Overall it was a very successful event, with 24 cars ranging from a few BMW M3’s and a Supra Turbo to a Porsche 997 TT and two Ferrari 458 Italia’s. Add two amazing venues, six gorgeous models, and over 2600 pictures snapped; everyone involved had a blast of a day. All in all we couldn’t have asked for a better inaugural event, with great venues, great scenery, and most importantly; with great people. To see all the pictures from the shoot, please check out Studio6Speed.com and be sure to stay posted for future photo shoot events!
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cooking with louis
Sets should only be for Tennis? STORY BY LOUIS BERKMAN
M
y last column dealt with the first of two pillars of a well-functioning kitchen, cookware. This month I will be discussing the other pillar, cutlery. Good knives are essential to success in the kitchen. Aside from making anything you do easier and a lot more fun, the odds of hurting yourself when you use a sharp knife actually decrease. A dull knife can slip and tear whatever you are cutting and in the process cut your hand or fingers. The num-
steeled, it won’t be after. Buy one and learn to use it. You can learn about steeling technique by searching Google. To kullen or not to kullen, that is the question Kullens are the divots you see along the blades of many knives today. The purpose of kullens is to create air pockets along the blade of a carving knife when slicing a roast so the slice will fall elegantly off the blade. On anything other than a slicing knife kullens are unnecessary. I believe the appearance of kullens on every knife you see today has more to do with The Food Network and cutlery manufacturer marketing than any actual need. If the knife you are buying has them, fine. If not it makes no difference. When you purchase your knives also look into a hardwood knife block or other knife specific storage method. When you have invested some real money in good knives, don’t just throw them in a drawer like junk. The metal to metal contact will dull and possibly chip the blades. Above all DO NOT PUT KNIVES USED FOR FOOD PREPARATION IN THE DISHWASHER. The heat and chemicals can affect the handle material and even the metal of the blade. Better to be safe than sorry. A quick wipe with a damp cloth and a little dishwashing soap is usually all you need. When you do use your knives, always do it on a wooden or white plastic commercial cutting board. When you cut on other surfaces like stone or tile countertops, the edge does more than roll over. It disappears. This brings me to my next subject; knife sharpening. While proper use of a steel will help maintain a knife’s sharp edge, Steeling by itself won’t put an edge in place to begin with. For this I recommend a professional knife sharpener. Some high end supermarkets will have your
A great collection of kitchen knifes is a cook’s best friend. ber of healed cuts on my left hand bears this out. When the Emergency Room has more of your kitchen towels than you do, it is definitely time for new knives. The next issue is should I buy a set of knives? The answer is an unequivocal no. Knife sets are intended to boost the manufacturer’s profits, not answer the buyer’s needs. The problem is manufacturers deliver a symphony of knives when all you really need is a quartet. Six or seven adequate knives are not better than 4 great knives. My list of essential knives is: 1. 4 to 6 inch Paring knife (I keep two) 2. 6 to 8 inch Santoku style knife (shaped like a bird’s beak with a flat cutting edge) 3. Chinese style cleaver 4. Serrated bread knife (the only knife with a serrated blade you should own) 5. Optional boning knife with a flexible blade (for boning a roast or chicken) To this list you might want to add a 10 to 12 inch slicing knife for carving, although technically this is not a kitchen knife. You will also want a sharpening steel to maintain the edges of your new knives. A Steel does not sharpen a knife but stands up the edge of a knife that has rolled to one side from use. If the knife isn’t sharp before it is
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knives sharpened when they have their butchering knives sharpened, usually once a month, sometimes more often. They do not always charge for this service. If you ask about this in the meat department they can usually help you. Another option is the one I use. I have a mobile professional knife sharpener who comes to my house once or twice a year and sharpens all of my knives. I have not caused myself any emergency room level damage since I have been using this service. Remember, a sharp knife is a safe knife.
Buying Knives:
Be certain to hold a knife before you buy. A knife should feel like the logical extension of your hand. Is the knife too heavy? Does the knife’s balance make it hard to maneuver? Is the handle too big or too small? If you can’t comfortably hold a knife, do not buy it. Using a knife that is not comfortable to hold is great way to hurt yourself. The next issue is where do you buy great knives? Since many chefs consider their knives to be their most important tool and invest thousands of dollars in them, a restaurant supply is a good place to start. If a knife is good enough for restaurant use, it is usually more than good enough for the home. There are also some excellent online resources. Just be aware that you can spend Ferrari money on knives when a BMW is more than you will ever need. My own preferences in cutlery lean towards American Dexter-Russell and German Wüsthof-Trident. If you have small hands, Global knives from Japan might be a perfect fit for you. I do not use the other famous brand of German cutlery because I find they do not seem to hold an edge very well. The country a knife comes from does not guarantee a knife’s quality. The quality of the manufacturer does. A great collection of kitchen knives is a cook’s best friend. Some thought and a little (Continued on Pg.15)
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(Continued from Pg.12)
hands on testing will reward you with many years of satisfaction and some great meals. Here is a recipe that will let you use your new knives and give you a great meal as well.
Better than Hollywood... STORY BY MICHELLE THE GUN GIRL
I
have long been enamored of the sound of a shotgun being racked. The clack of the metal to metal slide is highly unique and a certain attention getter, always. My infatuation is further deepened by Hollywood’s treatment of the shotgun. Think Linda Hamilton’s badass momma, single-handed shotgun charging in ‘Terminator 2: Judgement Day’ or Rutger Hauer’s bloody return in ‘Hobo With a Shotgun’. Being a rifle girl, I thought maybe it was time that I spend a little quality time with one of these. (Just to be clear, firearms are not a fantasy toy to me. They are tools that require training, accountability and a serious understanding of consequences of responsible ownership and use. –mv) I find myself standing in the dust, facing a dirt berm in front of a hillside with a Mossberg 590 in my hands. In its standard configuration, it is almost identical to the shotgun deployed with our military forces worldwide. This gun has some added features including a recoil reduction stock with pistol grip and ghost ring sights. It is substantial, flat black and gorgeous. I have been trained to safely load and unload the gun and familiarized with its various controls. More than a little giddy and nervous, I am directed to now shoot toward the berm and get a feel for the recoil and the spread of the shot. I raise the shotgun, steady the butt against my shoulder, pull in tight and rack the slide forward (ahhh, that sound again!). I take aim at a little dried clump of grass on the berm, breathe out and squeeze the trigger. Time slows . . . BOOM! Looking up, I
see a large dust plume and a small hole one foot across where the clump of dead grass has been obliterated by the impact of the #4 buckshot. I inhale, realizing for the first time I had expelled all my breath during the shot. The next sequence is an explosive, happy blur. I reload and fire into the same spot in quick succession unloading all 8 remaining rounds in the magazine. The echo of the shots reverberates in the canyon. The air is perfumed with smoke and gun oil. The adjacent pistol shooters pause, look over and break out in huge, toothy smiles! When the dust settles, I can see that the hole is deeper but still around one foot wide. I clear the gun, engage the safety and pause. Wow! Wow! Wow! Being a shotgun virgin and a petite Asian woman (barely 5’0”), I was expecting an unwieldy, heavy piece of metal that I was going to have to struggle against to shoot with any modicum of control. I found the Mossberg 590 to be of comfortable weight and easy action with respect to loading, charging and ejecting. The safety is well positioned for ambidextrous use. Its look is sleek, aggressive and menacing. Being of short stature, I did find that even with an adjustable stock, the overall length of the shotgun was at my upper range. At least once, the gun popped upward and out of my supporting hand during rapid fire, but I am assured that additional practice and training will address this. The Mossberg 590 is now a welcome addition to my personal arsenal. I can’t wait to bring it back to the range! Hollywood has nothing on the real thing! For more info: www.ebrworks.com
POT ROASTED GINGER CHICKEN 5 - 6 pound or larger roasting chicken Butter, softened Dried ground ginger Salt and pepper 4 or five large carrots, peeled 2 large onions, peeled Peeled red potatoes Remove giblets from the cavity of the chicken. Remove any visible pieces of fat from inside the cavity. Rinse the chicken well inside and out and pat the outside VERY DRY with paper towels. Mix ground ginger to taste with the softened butter. It should have a little ginger heat. Salt and pepper the inside of the chicken and rub the ginger butter into the skin all over. Lightly salt and pepper the outside of the chicken. Set aside. On a CLEAN cutting board that has not touched the raw chicken cut the onions and carrots into approximately 1 inch chunks. Cut the potatoes in half or quarters. This does not have to be exact. Place the cut-up vegetables in the bottom of a 7 quart cast iron Dutch oven. Season the vegetables on the bottom of the Dutch oven with salt and pepper. Place the prepared chicken on top of the vegetables and cover the pot. Place the pot in a 400° oven and bake for 45 minutes or until the juices run clear and the potatoes are cooked. Remove the cover and replace in the oven for 15 to 20 more minutes until the chicken has browned. Remove the pot from oven and let stand uncovered for 20 minutes. Using potholders carefully remove the chicken from the pot. Place the chicken on a platter and carve however you like. Using a slotted spoon, remove the vegetables from the bottom of the pot and serve with the chicken. The chicken juices, butter and ginger give the vegetables an extraordinary flavor. Louis Berkman Village Coffee Roaster Inc. Louis@villagecoffeeroaster.ocm
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818.773.9636
1996 Viper GTS 25k miles. $15k in upgrades and all original parts. Always garage kept and driven only on weekends. Asking $49,000.00 For more information, Contact Dustin @ 818-516-5053
1970 Mustang Convertible 302 V8, AOD Trans, Set of bullit wheels also goes with sale. Asking $13,500.00 or best offer. For more information, Contact Dustin @ 818-516-5053
1970 SS 396 El Camino 396 Big Block, Automatic Transmission, low miles, family owned for 16 years. Asking $18,500 or best offer. For more information, Contact Dustin @ 818-516-5053
1973 Corvette 58k original mi. Power steering/brakes/windows. The interior is like new. Garage kept, professionally maintained. Asking $18,500.00 For more information, Contact Dustin @ 818-516-5053
2001 Qvale Mangusta 5-Spd Italian Design & Built Ford Mustang Cobra SVT Engine Cabriolet, Targa-Top & Hard Top All-in-One Car;#176 of 284 built Asking $29,000 OBO Contact: Qvale4Sale@gmail.com
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2006 Ford GT Totally Stock. Never raced, always maintained. For more information, Contact Dustin @ 818-516-5053
1965 GT40 MK1 GTD 190mph+, 530 Hp, one of a kind. Used in multiple commercials and movies. For more information, Contact Dustin @ 818-516-5053
Cobra by Contemporary, 427 side-oilers, all the period correct parts. As close to a 427 Shelby as you can get. For more information, Contact Dustin @ 818-516-5053
Cobra by Contemporary, 427 side-oilers, all the period correct parts. As close to a 427 Shelby as you can get. For more information, Contact Dustin @ 818-516-5053
40+ years of collecting up for sale, no expense spared, only the best parts used. Also have hundreds of Ford Performance parts for sale:
Call Dustin Troyan @ 818-516-5053 to advirtise your vehicle for sale in the next Drivenworld Magazine
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