ISSUE 23, NOVEMBER 2011

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EDITOR IN CHIEF

ART DIRECTOR

SENIOR COPY EDITOR

DESIGN

WEB DESIGN

STORIES BY

PHOTO EDITOR

ADVERTISING

Dustin Troyan

Tim Cummings

Louis Berkman

Tim Cummings

Je! Balbien

Louis BerkmanNeil KramerMoDustin Troyan

Matthew Duclos

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Contents

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Join our online Forum: www.Drivenworld.com

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from the editor

Happy Holidays!STORY BY DUSTIN TROYAN

www.drivenworld.com 5

To my car community family; Happy Holidays! I wish you the best in the

New Year!During the holiday season, I !nd myself

re"ecting on those things for which I am grateful for. #ere are so many di$erent things; my friends, my family, the cats, our health. I could go on and on and on. One thing I am grateful for is you.

I would like to thank you for your years of support; for dedicating your Sunday morn-ings to a little thing that has turned into a big thing. I would like to thank you for Motor4toys, a small charitable foundation which has turned into one of the biggest toy drives around. I would like to thank you for not: speeding, peeling out, racing, turning on your radios or otherwise disrespecting

Supercar Sunday. THANK YOU.I would like to thank you for bringing in

your rusty project car that barely runs and parking next to a multi-million dollar clas-sic race car, and both owners sharing and having a great conversation.

I would like to thank the fathers that bring their sons and daughters to Supercar Sunday and sharing their passion. I would like to thank them for explaining the eti-quette and not letting them jump on cars.

I would like to thank you for asking if we need assistance when we are setting up and tearing down and for bringing back a bagel or a co$ee for us.

I would like to thank all those people who help to politely explain the rules of the sport and inviting new guests.

I would like to thank the celebrities that come and walk around like regular car guys.

I would like to thank you for introduc-tions to new people and automotive legends.

I would like to thank you for taking me for rides in some of the world’s most amaz-ing vehicles.

I would like to thank all the old timers for the sage advice and the great stories! #ank you for the foundation you laid and for still being a part of it!

I would like to thank you for all of the fun we have had over the years and that we will continue to have. #ank you for always being there, for supporting, for helping, for suggestions and for your friendship.

Thank you for Supercar Sunday and Motor4toys.

www.drivenworld.com 7

To understand the trends that debuted at the recent BaselWorld Watch Fair for 2011, you have to understand that simple is com-plicated. Literally.

!e world’s most impressive watch brands have heeded the call of even the most sophisticated horological consumer by introducing timepieces that are stylish, yet simple…and complicated.

Watchmakers have abandoned oversized cases and diamond-heavy bezels and are instead prying open their vaults to re-dis-cover the clean dials, marker shapes and streamlined mainsprings of bygone eras. !at means that while the styles might be subtle and unassuming, the complications that help tell time also reveal moments of history.

Breitling (www.breitling.com) unveiled an updated version of its “Transocean” chronograph that "rst debuted in 1958. !e 43 mm timepiece features Breitling’s own self-winding Caliber 01 movement and, on the dial, an 18-karat gold version of the “B” that served as Breitling’s logo for many years.

Luxury conglomerate Swatch Group’s Longines (www.longines.com) brand re-designed and re-issued the watch it origi-nally supplied to Swissair in the 1950s and dubbed it the “Longines Twenty-Four Hours,” for its distinctive 24-hour dial.

And to commemorate 130 years of time-keeping excellence, Japanese watchmaker Seiko (www.seiko.com) cra#ed a limited-edition version (130 each in yellow gold and platinum, as well as 1300 in stainless steel) of the "rst Grand Seiko from 1960. !e timepiece features the new hand-winding Caliber 9S64 movement with a 72-hour power reserve.

Keeping time by today’s luxury watch standards has been made easier by the new consumer attitude of enjoying simplic-ity through the complicated e$orts of past watchmakers and artisans. So the next time you harken back to memories of your father’s watch from the 1950s, remember that while time cannot stand still, it can make its presence simply through the com-plications of the past.

STORY BY CAROL LEVEY

Tucked AwayPlaces

Timepiece

Trends…“It’s Simply Complicated”

Breaking free of the impersonal inter-net/COSTCO/Walmart buying process takes some e$ort. Online and bulk-rate bargains abound. It’s no wonder we use them. But Mom and Pop stores gave way to economies of scale at the cost of personal service. Fortunately, there is a growing trend toward the return of independently operated retail outlets.

Many displaced professional workers are following their dreams and we can all participate. One such dream is Guitar Merchant in Canoga Park. Owner Phil St. Germain spent 20 years as an electronics "rm manager only to "nd himself tossed aside by factors beyond his control.

Building on a lifelong passion for gui-tars, rock and roll, and the music scene in general, St. Germain established Guitar Merchant six years ago and hasn’t looked back. “I "gured that if I could reach the "ve-year point, I’ll have made it,” he says, “Becoming an authorized Fender distribu-tor earlier this year was a huge step for-ward.”

Guitar Merchant carries guitars, basses, ampli"ers, and all the associated equip-ment that goes along with them. !eir edge comes from a three-fold business strategy. “We not only sell instruments here, but we have a variety of talented instructors avail-able for each of them,” says St. Germain, “And as the students progress, we have a stage for them to perform on. We like to say that you can buy it, learn it, and per-form with it all under one roof.”

!e performance venue is busy most nights of the week. Regular events include Wednesday’s Open Mic session and (most-ly) teen-oriented bands on Friday and

STORY BY HAROLD OSMER

Saturdays. Twice monthly ukulele jams take place on Sundays along with recitals, special events, and closed-door rehearsals. Sold out shows for 100 are not uncommon.

Guitar Merchant’s greatest asset is St. Germain himself. His passion sets the tone, he knows his merchandise, and he’s the one who’ll greet you when you walk in. !ough his selection is smaller through necessity than the big music outlets, his prices are competitive. !e thought of small stores being higher priced is long outdated. “I know what a given item sells for at the other places,” he says, “In today’s information age, everyone knows. I have to price accordingly.”

Where an independent store thrashes the outlets is in personalized service. Gui-tar Merchant provides straight talk, expe-rience, and a great vibe. “I guarantee every guitar I sell beyond what the manufacturer does,” St. Germain says with a wry smile, “!e guitar is just a physical thing. Mak-ing music changes a person from the inside and that’s what we’re all about.”

We can bemoan the faceless electronic world we "nd ourselves in and whine about the lack of personal/respectful treat-ment prevalent today. Or we can demand better by frequenting those businesses that feature individualized service. Guitar Mer-chant is one of those tucked away places that you ought to know about.

Guitar Merchant7503 Topanga Canyon BoulevardCanoga Park, CA 91303818-884-5905www.GuitarMerchant.com

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Oh the joys of a well-done car. Imagine a luxury sedan that actually behaves

like a luxury sedan instead of a wannabe race car limo.

Equus evolved in the Korean market. It is a spot-on entry level luxury vehicle for American buyers looking for a stylish, comfortable, full-sized sedan capable of im-pressing your boss at half the price he paid for his car.

FEATURES#e Signature model comes with ex-

actly zero added features, translating to a fully loaded vehicle and selection decision based solely upon which of the four exterior color options you prefer. Options that add up quickly with other luxury brands are in-cluded on Equus.

For $58,000 Equus provides the award winning 4.6 liter V8 Tau engine (producing 385 horsepower) coupled to an electronical-ly controlled ZF 6-speed automatic trans-

mission with Shi%ronic mode available. And as the iPad owners manual says, “Front wheel drive is to a luxury car as clown paint is to the Mona Lisa.”

You read that right. Equus is rear wheel drive. And the interactive owners manual comes in a supplied iPad that can be con-nected directly to the car. Most vehicle fea-tures can be explained and demonstrated through animations and videos. An ap-pointment app is available that lets you re-serve dealer service times.

#ere is much to like about the Equus. All controls are where they should be and are easy to interpret. Switch response is posi-tive, all interior surfaces are nicely !nished with wood and leather, and the 12-way power massaging driver seat is delightful.

#e Equus Ultimate model provides all Signature features along with rear seat leg support and Massaging system, entertain-ment system with 8-inch monitor, and a Lane Departure Warning System (LDWS). MSRP for the Equus Ultimate package is

$64,500.

PET PEEVESSeveral of my personal pet automotive

peeves have been addressed with Equus. First is the sheer complexity of many mod-ern car interiors. I’m all for technological advances !nding their way into my daily driver, but too much gets distracting enough to be dangerous. Equus delivers all the need-ed bells and whistles to entertain the lot of us, but has managed to avoid jet-!ghter complexity.

Next is a simple thing having to do with window controls. Why don’t all modern cars come with a partial + all-up/down window switch? Equus has this type of switch on all four doors. Such a simple, welcome item.

One more item involving the windows. Why do all newer cars incur a wind buf-feting e$ect when the windows are rolled down? #is makes enjoying the outside air impossible when driving. Well, when you cruise Paci!c Coast Highway in an Equus,

2011 Equus Signature SedanSTORY BY HAROLD OSMER

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all you get is fresh ocean breezes. No bu$et-ing. I don’t know how they did it, but every automaker should get with this program.

DRIVINGEquus is a passenger-oriented car. Air

conditioning and audio controls for the en-tire vehicle can be changed from the rear seat, which are adjustable and recline to some degree. #is is a carry over from the Asian market where many Equus owners enjoy the services of chau$eurs. Generous rear leg and head room attest to this.

From the drivers seat, Equus’ 385 horse-power best responds when the throttle is rolled on. A solid mashing results in for-ward motion, but this is not an aggressive vehicle. Cornering is smooth and predict-able, brakes are very good, and body roll is not noticeable. Switching to Sport Mode produced little changes in Equus’ manners. Cabin noise is minimal, wind noise is mini-mal, driver e$ort is minimal.

When service time comes, the dealer-

ship will come to you, take your car, leave a loaner Equus, and return when service is complete. Luxury.

SUMMATIONI’ve not seen anything about Equus on

television. Perhaps it’s because Equus’ eye catching design, wonderfully understated appointments, and quiet, comfortable inte-rior makes it too cool for commercials. #e drive is smooth, quiet, and positive.

How does Equus do all this for $58,000? Answer is: it’s made by Hyundai. Very nicely done.Harold O.www.hyundaiusa.com/equusName of vehicle:2011 Hyundai Equus Signature Price:Base $58,000 as tested $58,000standard features include:Smart Cruise Control, Proximity keyless door unlock system, iPad owners manual, 60/40 power reclining rear seats, leather/

wood interior surfaces, acoustic laminated windshield, etc.

Engine type:4.6L V8 Tau, DOHC 32-valve, Multi-Point fuel injection

Horsepower:385@6500 rpm

Torque:333 lb-% @ 3500 rpm

Performance:0-60 mph 6.7 secondstop speed NA

Drive con!guration:Front engine / rear wheel drive

Transmission type:6-speed ZF Automatic, Electronically Con-trolled, Shi%ronic mode

Suspension:Front: Electronically Controlled Air Sus-pension

Rear: Electronically Controlled Air Suspension

Wheels and tires:19-inch 9-spoke alloy wheels245/45R19 (front) 275/40R19 (rear)

Brakes:Front Vented DiscRear Vented Disc ABS

Overall length/wheelbase:203.1 inches/119.9 inches

Overall width:74.4 inches

Overall height:58.7 inches

EPA mileage estimates City/ Highway:16/245 Year/60,000 mile Bumper to Bumper10 Year/100,000 mile Powertrain7 Year, unlimited mileage corrosion perfora-tion24/7 Roadside Assistance, 5 years/unlimited miles

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18 www.drivenworld.com

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20 www.drivenworld.com

Another Monterey Classic Car Week is in the books and we are still bask-

ing in the memories of this year’s events. From Gordon McCall’s Jet Center Party on Wednesday night through the Pebble Beach Concours d’Elegance on Sunday, we got the chance to see - and hear in some cases - thousands of the !nest classic and col-lector vehicles at some of the most beauti-ful venues in the world. Name a dream car from the past 100 years and chances are you would have seen one touring along 17-Mile Drive, blasting down Route 68, cruising up PCH or just parked at any one of hundreds of hotels and motels that were suddenly over"owing with some of the most valuable vehicles in the world.

To get a sense of the value of the cars in Monterey last week, take a look at the 9 Bugatti Veyrons on display at #e Quail on Friday. To be fair, there were actually ten, but one was set apart on a display stand that was carpeted in blue and required visitors to wear special Bugatti booties to approach it. It was a one-o$ that was covered in swirled white and blue porcelain and as far as we know it isn’t for sale. So let’s just look at the nine that were down on the ground with us peons. #e original asking price for the Bu-gatti EB16.4 Veyron was $1.7MIL. #e even faster Veyron Super Sport stickered for $2.4 MIL. Together the eight Veyrons and one SS represent $16MIL worth of automobiles.

Meanwhile, over at the Gooding auction

STORY BY FRANK FILIPPONIO

Montery ClassicCar Week: Dollarsand Sense

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on Saturday, a very special 1957 Ferrari Tes-ta Rossa prototype sold for a world record $16.39MIL. Take a close look at those num-bers. Nine Veyrons = $16MIL vs One Fer-rari = $16.39MIL. Yep, you could trade in all of those Veyrons and still not have enough to buy the Ferrari.

If that isn’t mind-boggling enough, over at Laguna Seca they were running the Ro-lex Monterey Motorsports Reunion where there was a class that included four Fer-rari 250 GTOs. #e last GTO that sold to a private party was rumored to have sold for $26MIL. #at’s nearly twice the price of the auctioned Testa Rossa and there were four of them in just that one class. #at’s over $100MIL worth of GTOs alone.

Taking that one step further, at the Peb-ble Beach Concours d’Elegance on Sunday, those four GTOs were joined by 17 of their brothers in a line that stretched halfway down the 18th fairway of the Links at Peb-ble Beach. #at’s $542MIL worth of Enzo’s !nest if each is valued at $26MIL. Some are likely worth a little less, but others may well be worth a lot more too. So over half a bil-lion dollars worth of GTOs were at Pebble.

Besides the GTOs, there were another 200 or so exquisite and o%en one-of-a-kind classic vehicles entered in the concours too. While the value of some of the other ve-hicles may well surpass even the GTO, let’s stick with just the GTOs for a moment. If the average price of a new car is around $32,000, then those 21 GTOs could be trad-ed for…wait for it…16,937 and-a-half daily drivers. #at’s 3.7 cars for each of Pebble Beach’s 4,531 residents, plus an extra half as a conversation piece. To say that there was a ridiculous amount of money involved in this week of automotive extravagance would be an understatement.

Not everyone understands the unworldly prices paid for these cars, but to those who got to see them up close, to hear the ghosts of the folks who made these iconic autos into the legends they have become…it all makes perfect sense. #ese cars are no dif-ferent than paintings or sculptures are to art collectors. It is less about the materials or even the !nished product than the art-ists behind them, the stories that captivate their owners and admirers and the passion to possess them that they instill in those fortunate enough to be able to a$ord them when they go up for sale. No other series of classic and collectible car events brings car lovers closer to their dreams than Monterey Classic Car Week.

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12 -14 Jalapenos8 ounces BLOCK cream cheese at room

temperature2 pounds green onion sausage skinned

and at room temperatureGrated Parmesan cheeseSliced bacon (optional)Preheat oven to 400° FCut stems from jalapenos. Cut jalapeno

in half and using a small knife remove seeds and veins. USE GLOVES AND DO NOT TOUCH YOUR FACE WHILE DOING THIS. Be certain to wash your hands WELL before going to the next step.

Bring a pan of water to a boil. Turn on exhaust fan to the highest setting. Add cut and cleaned jalapenos to boiling water and simmer for 3 - 5 minutes or until barely ten-der. Using a slotted spoon drop the cooked peppers into ice water to stop cooking. Drain and let stand till dry.

Using a small butter knife, spread a layer of cream cheese into all of the half peppers. Using a spoon, stu! each pepper with green onion sausage. Place peppers on a baking sheet. When all of the peppers have been "lled with cheese and sausage and are on the baking sheet, top each stu!ed pepper with grated parmesan cheese.

Place peppers into preheated oven and bake for 20 - 30 minutes or until sausage is cooked and Parmesan cheese has melted and lightly browned. If the poppers are go-ing to be grilled, omit the Parmesan cheese and wrap each popper with a slice of bacon. Grill over medium heat until bacon is some-what crisp.

Servings: 24

STORY BY LOUIS BERKMAN

Green OnionSausage PoppersHome Cookin Chapter:

Personal Recipes

Over the past several months I have been dealing with the nuts and bolts of equip-ping a kitchen. Now that the hardware is out of the way, it is time to move onto the so#ware; ingredients.

!ere is an old adage that you only end up with what you start with. If you do not have the best reasonably obtainable ingre-dients, than whatever you prepare will sim-ply not be as good as it could have been. If you rely solely on your local supermarket for supplies, the compromises begin there.

It has always been somewhat amazing to me that in a city the size of Los Angeles, there are so few good specialty purveyors. On those rare occasions that I actually do "nd an exceptional supplier, I tend to guard this information like a state secret. As part of my new spirit of openness, I am going to begin by identifying my meat and "sh pur-veyor; Jim’s Fallbrook Market in Woodland Hills (www.jimsfallbrookmarket.com).

Jim’s is the most unique of meat purvey-ors, A small neighborhood market special-izing in Harris Ranch Beef with – wait for it - REAL BUTCHERS! If it involves meat or "sh and you can think of it, the experts at Jim’s can make it happen. From ground lamb for allergic dogs to USDA PRIME steaks, Jim’s has it all. !eir ground beef is a religious experience; better than ground beef from just about anyone else.

Jim’s has a large selection of ready to cook prepared foods. From six di$erent mari-nated chicken breasts to Korean bulgogi to superb lamb, beef or "sh kebabs, their pre-pared foods are just what you would expect – exceptional.

As a native Angelino and a Valley resi-dent for more than 30 years, it has always surprised me how bad the selection and quality of fresh "sh is in most places. I "nd Jim’s consistently has the best seafood in the Valley. If you need anything special, all you have to do is call and give them a day’s notice and they will procure anything you need if it is available in Southern Califor-nia. Cleaning and deboning "sh is NOT a problem.

For the sandwich and deli crowd, Jim’s simply does it better. !ey supply Boar’s Head deli meats, their own in house roast-ed turkey breast and roast beef. All of these meats are available in made to order sand-wiches. Jim’s also makes their own break-fast, Italian and Louisiana Green Onion Sausages in house.

!eir Louisiana Green Onion sausage is a real "nd. During my last trip to see fam-ily in Louisiana, I discovered Green Onion sausage and my life hasn’t been the same since. I was able to bring the spice recipe back to LA with me and now Jim’s has it daily. I am fairly certain Jim’s is the only place west of the Mississippi that has this available. To celebrate this, I have included a recipe for Green Onion Sausage Jalapeño Poppers. !is easy recipe makes some of the best appetizers around. !ey may not be pretty, but they sure taste good!

Jim's Fallbrook Market5947 Fallbrook Ave ,Woodland Hills, Ca 91367Phone: 818.347.5525 Fax: 818.347.7220www.jimsfallbrookmarket.com

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