Driven World September Issue

When Choosing Wines... Love For The BMW Z8 Events Calendar Page September 2011

After all...it’s a driven world

THE OFFICIAL MAGAZINE OF SUPERCAR SUNDAY

Contents ISSUE 21, SEPTEMBER 2011 EDITOR IN CHIEF

Dustin Troyan

ART DIRECTOR

Tim Cummings

SENIOR COPY EDITOR

Louis Berkman

PRINTING DESIGN WEB DESIGN STORIES BY

PHOTO EDITOR ADVERTISING

On Demand West Tim Cummings Jeff Balbien Supercar Sunday Heather Louis Berkman Neil Kramer Michelle the Gun Girl Dustin Troyan Matthew Duclos 1080 Signs Auto Gallery Auto Trixx All Car Parts, LTD. Lavaggio Universal City Nissan Coastline Motorsport Fusion Motor Sports Valley Pacific Hangar Nutek CNC Motors Inc. Fred Staul-State Farm Maserati Eleven-Eleven Watches On Demand West Blue Line Ammo Maserati

Payments and Deadline Payments are made in advance of printing.

Please submit payment with ad submission.

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Artwork due by the 15th of month prior to publication month.

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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” PRICING: Front Cover Space...........................................$750 Full Page Inset................................................. $600 Full Page Back Cover......................................$600 Full Page...........................................................$500 Half Page..........................................................$400 Quarter Page....................................................$300 Business Card..................................................$100 Calendar Page..................................................$550 Cars 4 Sale..........................................................$50 Artwork Specifications: HI-REZ PDF or PDF/X1-A / CMYK with all high resoulution graphics and fonts embedded Email artwork to: Dustin@connectedmediagroup.com

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from the editor Harder & Smarter STORY BY DUSTIN TROYAN

Y

ou know the best part about producing your own magazine? I can do whatever the hell I want. That’s right, whatever I want. Anything! Options are endless.

Car articles, food reviews, gun stories, whatever. I like that. I can totally customize my magazine to whatever I like. I can involve whomever I wish and take any direction I want. If you chose not to read it, that is your choice. But, I hope you do.

It’s funny as we get older it sometimes feels as if we have forgotten we can do whatever we like. These days people are suffering economic uncertainty, perhaps a reduction of pay at work and people are scared. I would like to remind you: it is your life and you may do as you wish!

I have found a very interesting trait in a few very successful guys I know. They explained that when the economy gets bad, there are those that now have an “excuse” to

“lay down” and there are those that put on a smile and work harder, smarter and more creatively. Every situation may be an opportunity to do more, to shine, to excel.

I like the idea of shining. I believe that we all have the ability to shine; to achieve far beyond our own expectations. But you must have that dream, that desire. You must be able to “pull yourself up by your bootstraps”.

How does this relate to my own magazine? For those of you who remember what my first magazine looked like it has come a VERY long way. I cannot say that it is all me, I have an amazing designer, Tim, who is also working his ass off. On my 36th birthday, we were designing far into the night.

Sure, I would have rather been with friends and family partying, but I am laying a foundation. I was where I should have been, with Tim, tired, frustrated, creating.

I am not saying that I am cooler that anyone else, that I work harder than anyone else.

What I am saying is we all have the ability to shine, to achieve. In these uncertain times, we all have the opportunity to take a different approach, to think “outside of the box”.

The only time we truly grow is when there is stress and I think that Americans are under more stress than ever. So it is time for us to grow; you, me, everyone who has the desire.

I am working more than I ever have. I can’t remember the last time I went surfing. My bike riding is suffering. I don’t see friends as much. I need a vacation. But for some odd reason, I am smiling as I write this. Today, this week, this month, it is our time to shine. Put on your thinking cap, your work boots, your “I can” attitude and get going. Yes we are going to work harder and smarter, but the payoff will be worth it.

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guns & ammo Michelle the Gun Girl Meets the “Ma Deuce” STORY BY MICHELLE THE GUN GIRL

H

ow did they do it? How did they put up with the dust, noise, recoil & concussion with no hearing or eye protection?

This is what I think about when watching archival film from the WWII, Korean or Vietnam wars. I’m sure you’ve all seen the images on YouTube or cable TV of our warriors hunkered down behind sandbags, exposed on a vehicle turret or in the belly of a B-17 Flying Fortress firing the big M2 Browning 50 caliber heavy machine gun.

You’ve probably also seen on film how enemy armored vehicles are disabled, aircraft are hit and the awe inspiring images of hundreds of tracer rounds arcing towards their target. How did these young warriors, just barely out of their teens, fend off the enemy all while manning this monstrously heavy machine gun feeding belt after belt of 50 caliber rounds while fighting for their lives and the lives of their fellow soldiers?

The opportunity to get up close and personal with the M2 Browning machine gun, nicknamed the ‘Ma Deuce” by soldiers, came recently when I was at Angeles Range in the North San Fernando Valley. The company www.justshootit.net gives the opportunity to regular people like me to “just shoot it!”, when it comes to California legal big bore and other exotic firearms. On most Sundays they set-up their Ma Deuce along with a variety of other firearms for supervised rental to range patrons. Up close the M2 is even more formidable in person. I find out that the ground-portable M2 with tripod and accessories weighs nearly 170 pounds. This weight figure does not even include the 50 caliber belt fed ammo! Those infantry soldiers get much admiration for mule-packing this behemoth around in the middle of battle.

The professional staff on the line advises me to put on double hearing protection (ear

muffs in addition to ear plugs) along with my eye protection. I hunker down at the rear of the gun and am shown how to use both hands to hold the spade grips on either side of the trigger which is depressed using both thumbs to fire the gun. The Ma Deuce can fire up to 450 rounds per minute as a fully automatic gun. Sadly in California, we are limited to semi-automatic fire, so I am initially given one round to chamber (It really is big – 5.5 inches long!). I am directed to look through the holographic optic, placing the glowing red crosshairs on an orange, steel plate set 400 yards downrange. I think for a moment that this target is far away but then remember that one of the longest confirmed sniper kills was achieved by Carlos Hathcock during the Vietnam War at nearly 1.42 miles or nearly 2,300 meters using the M2 Browning equipped with a telescopic sight and a mount of his own design.

With the round loaded in the feedway and the top cover closed, I yank the charging handle back twice and the gun is ready to fire. My hands tighten around the spade grips and I depress the heavy trigger. The resulting BOOM reverberates through my body rattling my jaw. The shockwave from the gun’s muzzle blast moves the surface of the ground in front of the gun. Onlookers are startled by the blast and ambient pressure change, but cheers and smiles erupt all around. I did manage to keep looking through the optic during fire and saw the 200 pound steel target almost get blown off its mount and then heard the sound of impact about one second later that was reminiscent of a church bell. That sound is the result of about 15,000 foot pounds of energy being imparted to the 2” thick steel plate. Nothing demonstrates better what your high school teacher told you about the speed of sound than the delayed “ding” of

a bullet hitting a distant steel target. Fully ready for more, I fire an additional 5 rounds on the target in rapid succession with some rounds on the target and some impacting the dirt in the vicinity creating huge dust plumes. Wow, this historic piece of iron is simply unbelievable!

Fully satisfied with my experience, I am also offered to have my photo taken with the Ma Deuce and a belt of 50 caliber rounds which I readily accept. I chat with a young guy who hit the target before me and we laugh because we can now brag to our Modern Warfare and Call of Duty gaming friends that we know what it is like to fire the real thing! No measly plastic videogame hand controllers for us! We also laugh realizing that he probably should not take his souvenir fired brass and the 50 caliber projectile key ring he purchased to school. All joking aside, the raw power of this gun is apparent to us both. Unlike the videogame universe, where life can be restored to fight again, this is the real deal. The monstrosity and lethality of this gun demands respect.

John Browning designed this gun shortly after the end of First World War and I am reminded quite viscerally of our fighting forces that have used the Ma Deuce in WWII, Korea, Vietnam, Iraq and now Afghanistan.

Ultimately they all are the heroes!

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Andrew Macpherson: Love for the BMW Z28

INTERVIEWED BY 4(% $2)6%.7/2,$ 4%!- s PHOTOS BY ANDREW MACPHERSON

SANTA BARBARA’S PREMIERE COLLECTIBLE AUTO STORAGE

Andrew Macpherson, creator of www.bmwz8.us is interviewed by the Driven World Team about his love for the BMW Z8.

DW: Why the Z8, what makes it so special to you?

AM: Its a blend of style and function that echos the dream cars of my childhood. It is the perfect platform for the stunning back roads and beautiful scenery of California; a magic carpet ride powered by a rock solid 400HP five liter V8 borrowed from the E39 M5.

DW: What were the dream cars of your childhood?

AM:My Dad was a total car guy, racer and motor journalist, so I

grew up surrounded by cars. My childhood was a revolving door of machines like the Maserati Mistral, Aston Martin DB 2, 4 & 5, Jensen 541 & CV8, E type Jaguar, and racing Alfas and Morgans. There were always a dozen or more cars parked around the house, but his favorites always seemed to be long nosed silver GT coupes or convertibles. They were the supercars of my childhood, so of course their style is deeply ingrained in me. continued pg.12

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DW: When did you learn to drive?

AM: I was given a junk car to beat around the farm on my thirteenth birthday. Art wasn’t what you hung on the wall in my family, it was the way you controlled a vehicle at speed. The conversation was always about cars, racing, touring or some other aspect of the motoring life. I enjoyed slip sliding the

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old banger around the farm, but at around 15 I discovered motorbikes, and fell crazy in love. My first twenty years of wheeled mobility were all on bikes. The sheer power and speed they offer at a price a young lad can afford was irresistible. Back then the cars I wanted were beyond my reach, so bikes remained my passion for twenty years. Once

I became a home owner, and business was booming in the late nineties I could start to afford the cars I'd want. Thats when my Dad told me about the Z8, long before it came out. When BMW first showcased it as the Z07 I was blown away, and knew this was 'my car'. It looked like a ‘D’ Type Jag blended with an early Corvette a dash of Cobra and

of course BMW's own 507. I was hooked, line and sinker!

DW: But that was years before the car came to market?

AM: I know, I scoured the world’s motoring press for news of it, and I’d bug my Dad to see if he had any more info, but everything

went quiet on the trail of the Z8 for a while.

Then, quite unexpectedly I saw a small spy shot of the car, now officially called a Z8. It had lost it’s ‘D’ Type hump of the trunk, and was looking more like an ‘E’ Type. It was a black car, with an odd chrome grille mounted on its nose in a silly attempt to disguise it.

Now I knew it was really coming, so I started ringing dealers in California. They knew nothing, not even a hint that this car was on the way, but slowly little whispers were cropping up here and there in the press.

Then completely unexpectedly I saw it!

On a lovely weekday afternoon in the autumn of 199 I was playing hooky driving the Angles Crest Highway when the very same chrome grilled black Z8 from that spy shot appeared right in front of me, speeding in the opposite direction . I turned around to try and give chase, but the old 560 I wasn’t sure footed enough to hare after a brand new supercar with almost double the power. I was so buzzed at having just seen my dream car, before it had even been announced, that I called my Dad in England to share my excitement. He’d just received the press kit from BMW, and he read me the info. All aluminum structure, the S62 engine and drive train from the venerable M5, and they’d be using a James Bond film to launch the car.

waited patiently until the prices came down to earth.

DW: So how was it when you got it home, did it live up to your hopes and expectations?

AM: I just couldn’t wait to get my new baby up on to the Angeles Crest, and those first drives were all breathtaking. The car felt just incredible, trading up from the old SL was a night and day change. As happens with all us motorheads I discovered that in stock form the Z8's handling can be improved upon, so I set about making it work right. Now, ten years later the car is as sweet a ride as you can imagine. It isn't a track car, or a traffic light dragster, it is an all day high speed touring car that handles impeccably, and makes every trip an event.

DW: So did you to see “The World is not Enough?”

AM: Yes, simply because I wanted to get a good look at the Z8! Sadly it wasn't a great Bond, but the Z8 was gorgeous.

DW: Running the website takes a lot of effort, has it been a worthwhile endeavor?

AM: Absolutely, a joy shared is a joy multiplied. The website has connected me with a wonderful family of fellow Z8 enthusiasts from all over the world, and taken on amazing drives both here and in Europe. One of the most unexpected pleasures of the Z8 experience is the owner group.

DW: So did you put a deposit down?

AM: No, the prices quoted back in the summer of 2000 when the first cars were being delivered in California were just silly.

BMW of Beverly Hills sold the first one for a reported $300,000, and there wasn’t a dealer who’d talk to you for less than $250k, so I

DW: What about the website, why did you start it?

AM: In those first months of ownership I scoured the net to see if I could find a chat room where other Z8ers went to exchange notes etc, but I kept coming up blank. None of the search engines could find one, so I decided I’d take the plunge, and create the kind of site that I wanted to see myself. That’s how www.bmwz8.us was born.

DW: Thanks, and look forward to seeing you and the Z8's on the first Sunday in October for our European GT Heritage Day.

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cooking with louis Caffeine, Visine & Nicotine.

Breakfast of Champions.

STORY BY LOUIS BERKMAN

F

or the past 20 years I have been a professional coffee roaster. As such, I have developed some definite opinions as to how coffee should be brewed. I think you will be surprised by some of my recommendations.

Methods of brewing coffee fit into several broad categories. These are: ~Boiling it (AKA Cowboy Coffee) ~French Pressing it. ~Percolating it ~Vacuuming it ~Dripping it and ~Pressure brewing it (Espresso) My favorite brewing methods, save espresso all have one thing in common; the coffee literally floats in the water allowing for full even extraction of coffee flavors while leaving the nasty bits in the grounds.

Behind each of my brewing preferences are some common themes.

The first is to always use FRESH COLD WATER. If the water is stale, the coffee will be as well. Second is using adequate amounts of fresh ground coffee is paramount. Too little coffee makes for a weak, bitter cup, not what I am after. Third, the coffee will be brewed at somewhere between 195° and 200° Fahrenheit.

My first brewing preference is the French Press or “Press pot.” The advantages of this method are cost and convenience. Excellent quality French Presses are easily available and cost significantly less than $100.

You place coarsely ground coffee in the beaker, add water that is off the boil (lower than 212°), give a stir with a nonmetallic spoon (so you don’t accidently break the beaker) replace the cover with the press retracted and wait for 2 – 4 minutes. When the time is up, press the plunger down. This filters the coffee and traps the used grounds under the filter screen. What you are left with is murky, oily coffee that is LOADED

with coffee solids giving the resulting brew an almost “chewy” texture and wonderful body. This having been said, there are some downsides to this method. First, you have to boil water. Second, the brewed coffee starts losing temperature immediately upon brewing, making the second cup warm, not hot. Third and perhaps most important is not using COARSELY ground coffee. As the plunger is depressed, the finer grind coffee clogs the filter and prevents the plunger from extending fully down.

Additional pressure on the plunger usually only succeeds in blowing out the bottom of the beaker creating an unholy mess on your counter. I find I rarely use my French Press anymore.

If there is a bastard stepchild in coffee brewing, the percolator has to be it. Coffee made in a percolator has a very specific somewhat “cooked” taste, a taste that many of us are familiar with. In my coffeemaker collecting mania, I managed to buy a Universal brand percolator from the mid 60’s on eBay. Out of curiosity I brewed a pot of coffee in it and was I in for a surprise. After adding canned milk and regular sugar one sip and I was 13 again. How often can you time travel just from the taste of something. What I subsequently discovered was that 50’s and 60’s percolators work MUCH better than new ones. First, they aren’t made in China. Secondly, they actually brew HOT coffee. And third, they keep the coffee HOT, all really good things. Percolated coffee is something I enjoy, just not all the time.

Now we get to my favorite method of brewing multiple cups of coffee; the vacuum pot. 50’s and 60’s era automatic vacuum coffeemakers strike all the right notes.

Cold water is placed in the bottom chamber. Medium ground coffee is placed in the upper chamber. The power is turned on and the magic happens. As the water heats it is forced into the upper chamber where it is

thoroughly mixed with the ground coffee.

It sits and brews until a vacuum is created in the lower chamber, sucking the coffee mixture from the upper chamber into the lower chamber through a very simple filter.

It does not “cook” the coffee like a percolator and creates coffee with full body and the coffee solids of a French Press. Again I bought mine on eBay. I recommend the Sunbeam C30 and C50 “Double Bubble” models. These are made from chrome plated solid copper and will work forever. They range in price from about $30 -$70. The only wear part is the rubber seal and new ones are now available. Just be certain to see a picture of the INSIDE of the two pieces. Way back when, some people scoured out burned coffee rather than soaking or chemically removing it. Exposed copper means you shouldn’t use it to brew coffee.

Now we get to the most popular and my least favorite way of brewing coffee – drip.

Pretty much all you see today are automatic drip coffeemakers. These use one of two filter systems; the Melitta V shaped cone and the Bunn basket shaped filter. My personal preference is for the Bunn basket type of filter. The problem I find with the Melitta system concerns water flow and mixing the grounds with water when brewing. Most Melitta based brewers do not “flood” the coffee grounds with water, rather they let the water seep through the grounds which causes uneven extraction. The Bunn system floats the grounds in the brewing water mixing them and allowing for more complete extraction and therefore better flavor. Both systems suffer because of the actual filter medium itself. In either case the filter is intended to produce a “clear” cup of coffee with no visible coffee solids or oils. That is why I maintain the best part of the coffee just brewed in this manner is left in the filter. The oils and solids are what you are PAYING for when you buy coffee.

Why filter them out?

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tech support What a dipstick...

STORY BY SUPERCAR SUNDAY HEATHER

Sigh…where to start!

I take pride in the fact that I don’t need to rely on a man or JiffyLube for an oil change. Bring it on baby, 30 minutes or less and I have myself a clean filter and fresh oil.

So, when the time came again to change the oil in my Tacoma pickup I had no hesitation. Just a quick trip up to Pep Boys to grab my supplies and I would be done in no time!

After getting back from Pep Boys I sat all my items down next to my truck, grabbed a cardboard box and drip container, gave Dusty (Mr. Mechanic) a confident smile and slid under. As I proceeded to unscrew the bolt the oil began to drip, boy was I feeling great. I don’t need any stinking man to help me!

That was until I noticed the color of my oil and it wasn’t the normal black sludge, in fact it had a reddish tint to it. I stuck my gloved hand under the steady flow of oil and pulled it back only to see that my glove was now a lovely shade of red. My heart sank, this is definitely not the color of oil

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and boy is Dusty going to have something to say about this.

I scooted out from under the truck and with my head hung walked towards Dusty trying to figure out the best way to break this to him. Now, instead of plugging the hole up after realizing that in fact I wasn’t draining the oil I let it continue to drain until it was bone dry.

I approached Dusty and nonchalantly waved my reddish gloved hand in his direction, hoping he would catch a glimpse and realize what I had done. A part of me needed that confirmation that I had indeed drained my transmission fluid instead of my oil. He caught on quick and asked me a simple question. “What made you realize that you were draining the transmission fluid and not the oil? Was it the fact that your engine is located at the front of the truck and you were lying under the middle? You know Heather; this is a Toyota truck not a Ferrari.”

Okay, take a deep breath. How many mistakes had he made on his Camaro? It is all a part of the learning process, at least this is what I am told. But I am not sup-

posed to make mistakes, especially one as stupid as this. Oh, and wait until my dad finds out!

So much for a quick and easy oil change, I guess this will slow down the process a bit. Now just to find the dipstick for the transmission and I will be on my way. Way easier said than done. After spending 20 minutes looking for the dipstick in every possible place, I come to find out that my truck has a closed transmission which means no dipstick.

Now at this point I am feeling really stupid and realizing this may be a bigger mistake than I thought. If I have a closed transmission, how the hell am I going to add my fluid? Can I use any transmission fluid or do I need a special kind? After searching the web for answers there was one common post……I am not the only one!!! It has been done many times before!

That only helped with the verbal abuse I was murmuring to myself but, I still had a situation. Of course you must use genuine Toyota ATF, which is probably only carried at a Toyota Dealership. Driving to a dealership in the afternoon on a Saturday is not something I was prepared to do.

Then Dusty had a brilliant idea! Let’s call the “boys” at All Car Parts! They may carry the fluid and give us some pointers on refilling the fluid. Sure enough Tom, Louie and the boys told us to come on in; they did have the ATF we needed. They also carry the special pump we needed to add the fluid back in to the transmission.

A special thank you to All Car Parts for not only helping us out on a moments notice but, for not making me feel like a complete idiot!

Roughly three hours later my truck had new oil, a new filter and fresh transmission fluid!

Definitely a humbling and learning experience, something that will not be repeated. I am thinking of spray painting the oil pan or the transmission pan with bright orange paint to remind me for the next time!

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fine dining

Chef/Owner

F

Cafe 14: When Choosing Wine

irst, let me take a minute to introduce myself. I am one of the chefs and owners of Café 14, a fine dining restaurant in Agoura Hills, California. Throughout my experiences, there is lot’s of talk about what wine goes best with what type of food.

This month I’m going to share some of my thoughts on why I’m so passionate about pairing food with French wines.

When choosing wines to offer with our menu, I prefer the wines of France for many reasons. Pairing French wine with food seems to just have a symbiotic nature. It’s much like choosing the herbs and spices to create a dish. Balance is always the key.

Choosing wine varietals that compliment the food, not dominate it. With just enough acidity to cleanse the palate after each bite, and fruit flavors that accentuate the ingredients of the dish. Ideally, a wine paired well with a dish will enhance it and the food will do the same for the wine.

The amount of alcohol content is also a factor. Most wines of France are in the 12.5 to 13.5 percent by volume. Domestically, the range is 14-15.5 percent, which is a significant increase. The higher the alcohol level the more it dominates the flavor profile of the meal, as too much alcohol creates imbalance in the wine and the food.

It is a misconception that the wines of France, and Europe in general, are more expensive than the wines produced in the United States. In fact, you can buy much better quality wines from France in almost every category than you can here in California. Part of the reason for that is domestically the wine business is still relatively young with a lot of California producers.

Most have been in business for less than

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STORY BY .%), +2!-%2 s 0(/4/3 BY DEANO MUELLER

twenty years, the cost to buy land, plant grapes and wait for the vines to mature, is prohibitively expensive and that gets passed on to the consumer. In France and much of Europe, the vineyards go back to Roman times. The same families have run many of the estates for five hundred years or more.

How is that possible? In France, many of the grower/winemaking families have owned and worked the vineyards for hundreds of years and many generations. From the beginning, the vineyards were planted next to the produce on one side and the livestock raised on the other. Over time, they learned to produce wine that was balanced to match the food they grew and raised.

That’s still true today!

In France, the region and vineyards identify most of the wines. There’s great wine all over France. Here are a “few” of the most well known wine regions producing the most popular varietals: Burgundy, located just east of central France is famous for their Chardonnay (white Burgundy) and Pinot Noir (red Burgundy). Within each of those categories are very different vineyards producing an amazing range of wines in all price ranges.

The Chardonnays that are from Northern Burgundy, Chablis are noted for their crispness and acidity that pairs well with shellfish, chicken, and many cheeses. The whites from the Montrachet (Puligny, Batard, Chevalier) are wonderful with lobster and cream based poultry dishes.

The Pinot Noirs of Burgundy are considered the best wines in the world. They have a range of flavors and textures that make this varietal the best choice for a wide range of foods. Pinot Noir pairs beautifully with

dishes like salmon, lamb, duck, mushrooms, beef (Beef Bourguignon comes to mind) and many of the cheeses in that region.

Bordeaux, which is situated on the far southwestern part of France, is notable for their Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot (the last two used mostly in blending). Most of you are familiar with these varietals and usually drink them with red meats, duck, and foods that are prepared with bigger spices.

The Rhone region, which includes Provence, grows the best Syrah, Grenache, and Mouvedre (along with many other Rhone varietals). The wines of northern Rhone are predominantly Syrah based. The Syrahs of Cote Rotie are considered the best in the world, same with the Viognier of Condrieu located in the middle of Cote Rotie. The wines of the southern Rhone tend to be Grenache dominant and as a result can be lighter in body and tend to be more fruit driven flavors. All these wines go with so many foods from BBQ meat to game birds. Vegetable dishes like Ratatouille and mushrooms. The Rosés of Provence go with almost every warm weather dish like salads, fresh seafood, soups cold and hot, sandwiches…or just by themselves on a lazy warm summer afternoon and early evening.

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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

Ford Collection For Sale Engines: All Aluminum 427 Side Oiler, never been in a car, run only on a dyno. / Boss Motor / Police Interceptor Motor Also: Heads, Cranks, Cams, so much more, all up for sale!

For more information, Contact Dustin @ 818-516-5053

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 advertise your vehicle for sale in the next Drivenworld Magazine

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Eleven Eleven Watches available at Barney’s Co-Op and Neiman Marcus stores.

www.elevenelevenwatches.com