Driven World September Issue

THE OFFICIAL MAGAZINE OF SUPERCAR SUNDAY

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

After all...it’s a driven world

September 2011

ISSUE 21, SEPTEMBER 2011

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EDITOR IN CHIEF

ART DIRECTOR

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PRINTING

DESIGN

WEB DESIGN

STORIES BY

PHOTO EDITOR

ADVERTISING

Dustin Troyan

Tim Cummings

Louis Berkman

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Tim Cummings

Je! Balbien

Supercar Sunday HeatherLouis BerkmanNeil KramerMichelle the Gun GirlDustin Troyan

Matthew Duclos

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Contents

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Harder & Smarter

from the editor

STORY BY DUSTIN TROYAN

www.drivenworld.com 5

You know the best part about produc-ing your own magazine? I can do

whatever the hell I want. !at’s right, what-ever I want. Anything! Options are endless. Car articles, food reviews, gun stories, what-ever. 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 what-ever we like. !ese days people are su"er-ing economic uncertainty, perhaps a reduc-tion 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. !ey ex-plained 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 op-portunity 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 boot-straps”.

How does this relate to my own maga-zine? For those of you who remember what my #rst 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 o". On my 36th birth-day, we were designing far into the night. Sure, I would have rather been with friends and family partying, but I am laying a foun-dation. I was where I should have been, with Tim, tired, frustrated, creating.

I am not saying that I am cooler that any-one 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 di"er-ent approach, to think “outside of the box”. !e 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 surf-ing. My bike riding is su"ering. 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 payo" will be worth it.

6 www.drivenworld.com


How did they do it? How did they put up with the dust, noise, recoil & con-

cussion with no hearing or eye protection? !is is what I think about when watching archival #lm 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 #ring the big M2 Browning 50 caliber heavy machine gun. You’ve probably also seen on #lm how en-emy armored vehicles are disabled, aircra$ are hit and the awe inspiring images of hun-dreds of tracer rounds arcing towards their target. How did these young warriors, just barely out of their teens, fend o" the enemy all while manning this monstrously heavy machine gun feeding belt a$er belt of 50 caliber rounds while #ghting for their lives and the lives of their fellow soldiers?

!e opportunity to get up close and per-sonal 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. !e company www.justshootit.net gives the op-portunity to regular people like me to “just shoot it!”, when it comes to California legal big bore and other exotic #rearms. On most Sundays they set-up their Ma Deuce along with a variety of other #rearms for super-vised rental to range patrons. Up close the M2 is even more formidable in person. I #nd out that the ground-portable M2 with tripod and accessories weighs nearly 170 pounds. !is weight #gure does not even include the 50 caliber belt fed ammo! !ose infantry soldiers get much admiration for mule-packing this behemoth around in the middle of battle.

!e professional sta" on the line advises me to put on double hearing protection (ear

Michelle the Gun GirlMeets the “Ma Deuce”STORY BY MICHELLE THE GUN GIRL

mu"s 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 #re the gun. !e Ma Deuce can #re up to 450 rounds per minute as a fully automatic gun. Sadly in California, we are limited to semi-automatic #re, so I am initially given one round to chamber (It re-ally is big – 5.5 inches long!). I am directed to look through the holographic optic, plac-ing 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 con-#rmed 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 charg-ing handle back twice and the gun is ready to #re. My hands tighten around the spade grips and I depress the heavy trigger. !e resulting BOOM reverberates through my body rattling my jaw. !e 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 pres-sure change, but cheers and smiles erupt all around. I did manage to keep looking through the optic during #re and saw the 200 pound steel target almost get blown o" its mount and then heard the sound of impact about one second later that was reminiscent of a church bell. !at 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 #re 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 satis#ed with my experience, I am also o"ered 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 #re the real thing! No measly plastic videogame hand controllers for us! We also laugh real-izing that he probably should not take his souvenir #red brass and the 50 caliber pro-jectile 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 #ght again, this is the real deal. !e monstrosity and lethality of this gun demands respect. John Browning designed this gun shortly af-ter the end of First World War and I am re-minded quite viscerally of our #ghting forc-es that have used the Ma Deuce in WWII, Korea, Vietnam, Iraq and now Afghanistan. Ultimately they all are the heroes!

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grew up surrounded by cars. My childhood was a revolving door of machines like the Maserati Mistral, Aston Martin DB 2, 4 & 5, Jen-sen 541 & CV8, E type Jaguar, and racing Alfas and Morgans. !ere 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. !ey were the supercars of my childhood, so of course their style is deeply ingrained in me.

Andrew Macpherson:Love for the BMW Z28

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 #ve 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

INTERVIEWED BY PHOTOS BY ANDREW MACPHERSON

continued pg.12

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




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 fam-ily, it was the way you controlled a vehicle at speed. !e conversation was always about cars, racing, touring or some other aspect of the motoring life. I enjoyed slip sliding the

old banger around the farm, but at around 15 I discovered motorbikes, and fell crazy in love. My #rst twenty years of wheeled mo-bility were all on bikes. !e sheer power and speed they o"er at a price a young lad can a"ord was irresistible. Back then the cars I wanted were beyond my reach, so bikes re-mained my passion for twenty years. Once

I became a home owner, and business was booming in the late nineties I could start to a"ord the cars I'd want. !ats when my Dad told me about the Z8, long before it came out. When BMW #rst 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 motor-

ing 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. !en, quite unexpectedly I saw a small spy shot of the car, now o%cially 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 mount-ed on its nose in a silly attempt to disguise it. Now I knew it was really coming, so I start-ed ringing dealers in California. !ey knew nothing, not even a hint that this car was on the way, but slowly little whispers were crop-ping up here and there in the press.

!en completely unexpectedly I saw it! On a lovely weekday a$ernoon in the au-tumn of 199 I was playing hooky driving the Angles Crest Highway when the very same chrome grilled black Z8 from that spy shot appeared right in front of me, speeding in the opposite direction . I turned around to try and give chase, but the old 560 I wasn’t sure footed enough to hare a$er 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 alu-minum structure, the S62 engine and drive train from the venerable M5, and they’d be using a James Bond #lm to launch the car.

DW: So did you to see “!e 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: So did you put a deposit down?AM: No, the prices quoted back in the

summer of 2000 when the #rst cars were being delivered in California were just silly. BMW of Beverly Hills sold the #rst one for a reported $300,000, and there wasn’t a dealer who’d talk to you for less than $250k, so I

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 expecta-tions?

AM: I just couldn’t wait to get my new baby up on to the Angeles Crest, and those #rst drives were all breathtaking. !e 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 im-proved 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 tra%c light dragster, it is an all day high speed touring car that handles impeccably, and makes every trip an event.

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

AM: In those #rst months of ownership I

scoured the net to see if I could #nd a chat room where other Z8ers went to exchange notes etc, but I kept coming up blank. None of the search engines could #nd one, so I de-cided I’d take the plunge, and create the kind of site that I wanted to see myself. !at’s how www.bmwz8.us was born.

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

AM: Absolutely, a joy shared is a joy mul-tiplied. !e website has connected me with a wonderful family of fellow Z8 enthusiasts from all over the world, and taken on amaz-ing drives both here and in Europe. One of the most unexpected pleasures of the Z8 ex-perience is the owner group.

DW: !anks, and look forward to seeing you and the Z8's on the #rst Sunday in Oc-tober for our European GT Heritage Day.

8 www.drivenworld.com 818.773.9636

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For the past 20 years I have been a professional co!ee roaster. As such,

I have developed some de"nite opinions as to how co!ee should be brewed. I think you will be surprised by some of my rec-ommendations.Methods of brewing co!ee "t into several broad categories. #ese are:

~Boiling it (AKA Cowboy Co!ee)~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 co!ee literally #oats in the water allowing for full even extraction of co!ee #avors while leaving the nasty bits in the grounds. Behind each of my brewing preferences are some common themes.

$e "rst is to always use FRESH COLD WATER. If the water is stale, the co!ee will be as well. Second is using adequate amounts of fresh ground co!ee is para-mount. Too little co!ee makes for a weak, bitter cup, not what I am a%er. $ird, the co!ee will be brewed at somewhere be-tween 195° and 200° Fahrenheit.

My "rst brewing preference is the French Press or “Press pot.” $e advantages of this method are cost and convenience. Excel-lent quality French Presses are easily avail-able and cost signi"cantly less than $100. You place coarsely ground co!ee in the beaker, add water that is o! 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 re-tracted and wait for 2 – 4 minutes. When the time is up, press the plunger down. $is "lters the co!ee and traps the used grounds under the "lter screen. What you are le% with is murky, oily co!ee that is LOADED

with co!ee solids giving the resulting brew an almost “chewy” texture and wonder-ful body. $is having been said, there are some downsides to this method. First, you have to boil water. Second, the brewed cof-fee starts losing temperature immediately upon brewing, making the second cup warm, not hot. $ird and perhaps most important is not using COARSELY ground co!ee. As the plunger is depressed, the "n-er grind co!ee clogs the "lter 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 "nd I rarely use my French Press anymore.

If there is a bastard stepchild in co!ee brewing, the percolator has to be it. Cof-fee made in a percolator has a very speci"c somewhat “cooked” taste, a taste that many of us are familiar with. In my co!eemaker collecting mania, I managed to buy a Uni-versal brand percolator from the mid 60’s on eBay. Out of curiosity I brewed a pot of co!ee in it and was I in for a surprise. Af-ter adding canned milk and regular sugar one sip and I was 13 again. How o%en can you time travel just from the taste of some-thing. 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 co!ee. And third, they keep the co!ee HOT, all really good things. Perco-lated co!ee is something I enjoy, just not all the time.

Now we get to my favorite method of brewing multiple cups of co!ee; the vacu-um pot. 50’s and 60’s era automatic vacu-um co!eemakers strike all the right notes. Cold water is placed in the bottom cham-ber. Medium ground co!ee is placed in the upper chamber. $e 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 co!ee. It sits and brews until a vacuum is created in the lower chamber, sucking the co!ee mixture from the upper chamber into the lower chamber through a very simple "lter. It does not “cook” the co!ee like a perco-lator and creates co!ee with full body and the co!ee solids of a French Press. Again I bought mine on eBay. I recommend the Sunbeam C30 and C50 “Double Bubble” models. $ese are made from chrome plat-ed solid copper and will work forever. $ey range in price from about $30 -$70. $e 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 piec-es. Way back when, some people scoured out burned co!ee rather than soaking or chemically removing it. Exposed copper means you shouldn’t use it to brew co!ee.

Now we get to the most popular and my least favorite way of brewing co!ee – drip. Pretty much all you see today are automatic drip co!eemakers. $ese use one of two "l-ter systems; the Melitta V shaped cone and the Bunn basket shaped "lter. My personal preference is for the Bunn basket type of "lter. $e problem I "nd with the Melitta system concerns water #ow and mixing the grounds with water when brewing. Most Melitta based brewers do not “#ood” the co!ee grounds with water, rather they let the water seep through the grounds which causes uneven extraction. $e Bunn sys-tem #oats the grounds in the brewing wa-ter mixing them and allowing for more complete extraction and therefore better #avor. Both systems su!er because of the actual "lter medium itself. In either case the "lter is intended to produce a “clear” cup of co!ee with no visible co!ee solids or oils. $at is why I maintain the best part of the co!ee just brewed in this manner is le% in the "lter. $e oils and solids are what you are PAYING for when you buy co!ee. Why "lter them out?

STORY BY LOUIS BERKMAN

Caffeine, Visine & Nicotine. Breakfast of Champions.

cooking with louis

Sigh…where to start!

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

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

A%er 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 con"dent 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!

$at 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 #ow of oil and pulled it back only to see that my glove was now a lovely shade of red. My heart sank, this is de"nitely not the color of oil

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 "gure out the best way to break this to him. Now, instead of plugging the hole up a%er 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 di-rection, hoping he would catch a glimpse and realize what I had done. A part of me needed that con"rmation that I had indeed drained my transmission #uid instead of my oil. He caught on quick and asked me a simple question. “What made you real-ize that you were draining the transmis-sion #uid 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 "nds out!

So much for a quick and easy oil change, I guess this will slow down the process a bit. Now just to "nd the dipstick for the transmission and I will be on my way. Way easier said than done. A%er spending 20 minutes looking for the dipstick in ev-ery possible place, I come to "nd 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 #uid? Can I use any transmission #uid or do I need a special kind? A%er searching the web for answers there was one common post……I am not the only one!!! It has been done many times before!

$at 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 dealer-ship in the a%ernoon on a Saturday is not something I was prepared to do.

$en Dusty had a brilliant idea! Let’s call the “boys” at All Car Parts! $ey may carry the #uid and give us some pointers on re"lling the #uid. Sure enough Tom, Louie and the boys told us to come on in; they did have the ATF we needed. $ey also carry the special pump we needed to add the #uid 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 "lter and fresh transmission #uid!

De"nitely a humbling and learning ex-perience, something that will not be re-peated. I am thinking of spray painting the oil pan or the transmission pan with bright orange paint to remind me for the next time!

STORY BY SUPERCAR SUNDAY HEATHER

What a dipstick...

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STORY BY BY DEANO MUELLER

First, let me take a minute to intro-duce myself. I am one of the chefs and

owners of Café 14, a #ne dining restaurant in Agoura Hills, California. !roughout my experiences, there is lot’s of talk about what wine goes best with what type of food. !is 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 o"er 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 a$er each bite, and fruit &avors that accentuate the ingredi-ents of the dish. Ideally, a wine paired well with a dish will enhance it and the food will do the same for the wine.

!e amount of alcohol content is also a factor. Most wines of France are in the 12.5 to 13.5 percent by volume. Domesti-cally, the range is 14-15.5 percent, which is a signi#cant increase. !e higher the alcohol level the more it dominates the &avor pro#le of the meal, as too much alcohol creates im-balance 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 Cali-fornia. Part of the reason for that is domes-tically the wine business is still relatively young with a lot of California producers. Most have been in business for less than

Chef/Owner

Cafe 14: When Choosing Wine

fine dining

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. !e same families have run many of the estates for #ve hundred years or more.

How is that possible? In France, many of the grower/winemaking families have owned and worked the vineyards for hun-dreds of years and many generations. From the beginning, the vineyards were planted next to the produce on one side and the live-stock raised on the other. Over time, they learned to produce wine that was balanced to match the food they grew and raised. !at’s still true today!

In France, the region and vineyards iden-tify most of the wines. !ere’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 Bur-gundy). Within each of those categories are very di"erent vineyards producing an amazing range of wines in all price ranges. !e Chardonnays that are from Northern Burgundy, Chablis are noted for their crisp-ness and acidity that pairs well with shell-#sh, chicken, and many cheeses. !e whites from the Montrachet (Puligny, Batard, Chevalier) are wonderful with lobster and cream based poultry dishes.

!e Pinot Noirs of Burgundy are consid-ered the best wines in the world. !ey have a range of &avors 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, Caber-net 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.

!e Rhone region, which includes Provence, grows the best Syrah, Grenache, and Mouvedre (along with many other Rhone varietals). !e wines of northern Rhone are predominantly Syrah based. !e Syrahs of Cote Rotie are considered the best in the world, same with the Viognier of Condrieu located in the middle of Cote Rotie. !e wines of the southern Rhone tend to be Grenache dominant and as a re-sult can be lighter in body and tend to be more fruit driven &avors. All these wines go with so many foods from BBQ meat to game birds. Vegetable dishes like Ratatouille and mushrooms. !e 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 a$ernoon and early evening.


1970 SS 396 El Camino396 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

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

2001 Qvale Mangusta 5-SpdItalian Design & BuiltFord Mustang Cobra SVT EngineCabriolet, Targa-Top & Hard TopAll-in-One Car;#176 of 284 builtAsking $29,000 OBOContact: [email protected]

1972 Hurst / OldsRebuilt engine 2000 miles agoBuilt to 1970 w-30 specs 10:1 compression. Aluminum intake manifold- 400 + hp.Asking $46,500.00For more information,Contact Steve @ 818-681-7268

Ford Collection For Sale

40+ years of collecting up for sale, no expense spared, only the best parts used.Also have hundreds of Ford Performance parts for sale:

Cobra by Contemporary,427 side-oilers, all the periodcorrect parts. As close to a427 Shelby as you can get.For more information,Contact Dustin @ 818-516-5053

Cobra by Contemporary,427 side-oilers, all the periodcorrect parts. As close to a427 Shelby as you can get.For more information,Contact Dustin @ 818-516-5053

2006 Ford GTTotally Stock. Never raced,always maintained.For more information,Contact Dustin @ 818-516-5053

1965 GT40 MK1 GTD190mph+, 530 Hp, one of a kind.Used in multiple commercialsand movies.For more information,Contact Dustin @ 818-516-5053

Engines:All Aluminum 427 Side Oiler,never been in a car, run only ona dyno. / Boss Motor / Police Interceptor MotorAlso: Heads, Cranks, Cams, so much more, all up for sale!For more information,Contact Dustin @ 818-516-5053

Call Dustin Troyan @ 818-516-5053 to advertise your vehicle for sale in the next Drivenworld Magazine


SOLD

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

www.elevenelevenwatches.com

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