What Is a ‘Car Concierge’ and How Can They Help You?
I help busy professionals figure out what kind of car they want and the best way to obtain the funds needed to get it.
I come to your office or house and bring the car and the paperwork to you so you don’t have to spend your precious free time driving from dealership to dealership to find your next car. As your Car Concierge, I do the math for you and explain both the lease and purchase options and give examples about your future financial situation. Unlike most car salesmen, who are just interested in matching the payment to your budget and don’t consider the long-term implications of extended financing or high mileage, I look at every angle to make sure you get the best deal.
How can you qualify for manufacturer rebates, low-interest financing, and high residual value?
Is financing, leasing, or paying cash the best way to pay for your car?
What is the best way to go if you are a high-mileage driver who drives 20,000 miles a year?
If you’re in the market for another vehicle, I’d love to be your Car Concierge. Call me, Paul Qua, at (216) 544-7501 or email me at PQua@driveclassic.com. For the past 12 years, Paul Qua has been a Car Concierge at Classic Auto Group, helping consumers determine the best car for them and whether to buy or lease. He has sold over 4,000 cars and welcomes new customers as well as repeat and referral customers.
How can you avoid having negative equity on a three-year trade cycle?
I help you determine the down payment you can make, be realistic about the amount of mileage you drive per year, determine how long you typically keep a car, and what features you really need on your car.
Homemade Marshmallows
• • •
1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract Powdered sugar, to coat
INGREDIENTS •
3 packages unflavored gelatin
•
1 1/2 cups granulated sugar
As we enter the height of s’mores season, consider upgrading those store-bought marshmallows to homemade ones. For a colorful treat, you can easily add food coloring to this recipe.
•
DIRECTIONS 1. In a mixing bowl, combine gelatin and 1/2 cup cold water. Let sit while you make the syrup. 2. In a small saucepan over medium heat, combine sugar, syrup, salt, and 1/2 cup water until the sugar dissolves. 3. Raise heat to high and bring syrup up to 240 F, using a candy thermometer to check for temperature. 4. With an electric whisk on low speed, slowly whisk syrup into gelatin mixture. Switch speed to high and whip for 15 minutes, until very thick. Fold in vanilla after whipping. 5. Dust a nonmetal baking dish with powdered sugar and spoon mixture into dish. Smooth mixture, top with more powdered sugar, and let stand uncovered overnight. 6. Cut into squares, decorate, and serve.
Inspired by Food Network
3 (440) 340-1030
Made with FlippingBook - professional solution for displaying marketing and sales documents online