Teaser - Vicarious Summer 2023

SUMMER 2023

RED 1967 FERRARI 275 GTB/4 See More Maranello Magic Inside!

FEATURED CAR 2024 Lamborghini Huracán Sterrato 42

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CONTENTS

EDITOR IN CHIEF EDITOR AT LARGE CONTRIBUTORS

10 12 14

First Drive 2024 FERRARI PUROSANGUE

Featured Region THE SCOTTISH HIGHLANDS

RITZ RECIPES CORKSCREW

30 32

Power Brokers GAEL BUZYN DESIGN DIRECTOR AUDI AG

Featured Car 2024 LAMBORGHINI HURACÁN STERRATO

Discovered DRIVING THE BONAIGUA PASS

Special Feature THE MOTO SOCIAL

Discovered THE NÜRBURGRING NORDSCHLEIFE

Featured Motorcycle 2023 INDIAN SPORT CHIEF

OUR TEAM

EDITOR IN CHIEF Jeff Voth jvoth@vicariousmag.com

Auto Art RANDY WELLS FOCUSSED ON FERRARI

EDITOR AT LARGE Matthew Neundorf mneundorf@vicariousmag.com SENIOR EDITOR Dan Heyman dheyman@vicariousmag.com DISCOVERED EDITOR Steven Bochenek sbochenek@vicariousmag.com

First Ride 2024 TRIUMPH STREET TRIPLE 765 R AND RS

Special Feature PRE-WAR RESTORATIONS

CONTRIBUTORS Benjamin Yong Edward Narraca Mark Hacking Mark Richardson Mercedes Lilienthal Pablo Kovacs Randy Wells Samantha Radics

Discovered TOYOTA GAZOO RACING EUROPE 88

Featured SUV 2023 MASERATI GRECALE TROFEO

Sue Callaway Viktor Radics

Game Changers DRIVING AT THE BOTTOM OF THE WORLD

100

DESIGN & LAYOUT Jennifer Elia

Timezone FRANK STEPHENSON | FROM SUPERCARS TO WRISTWEAR

DIRECTOR OF NEWSSTAND Craig Sweetman

106

ADVERTISING INQUIRIES advertising@trqmedia.com

PUBLISHER TRQ MEDIA INC. 16 Heritage Court St. Catharines, ON Canada L2S 3H9

Gear Up! COLLABORATIONS

110

EXIT LANE

114

COVER PHOTO Randy Wells

EDITOR IN CHIEF

“My first customer was a lunatic. My second had a death wish.” – Karl Benz

I recently had the occasion to test drive several different electric vehicles in successive weeks and for the most part, I was very impressed. While driving a gasoline or diesel-powered vehicle is still my personal go-to at this point, I think we can all agree there is nothing quite like the instantaneous torque you feel from behind the wheel of an EV. It is truly the closest thing to an amusement park ride we can experience from inside an automobile. Of course, for more traditional car lovers like me, it doesn’t get any better than the sweet sound of a Porsche flat-six at redline, or the rampant bark of a V12 Ferrari engine. It’s the stuff of legend. But for pure get up and go, electric is hard to beat. So why am I not completely sold on buying an elec- tric vehicle? I believe the two main reasons are still what they have been all along: range and price. In the city where I live, there are very few options available for charging an EV with a DC fast char- ger. In fact, with a population of approximately 450,000 people in the surrounding region, my little slice of North America has a total of two DC Fast Chargers, and one is 23 km (14 miles) from my home. Driving an EV is fun, and I feel good sitting behind the wheel with the belief I am less- ening my carbon footprint. But range is always on my mind, so it’s never a truly relaxing experience. Fully charged and ready to go with 432 km’s avail- able, I unplugged my latest test vehicle from the ChargePoint station and headed away with the intent of driving on a single charge for the next

five days. I planned to manage my driving habits accordingly, with mostly city driving on the sched- ule. No sooner had I driven 150 metres (500 ft) and I was down to 418 km. By the time I reached home 6 minutes later, I was down to 402 km. I guess a kilometre of driving is not what it used to be. As for price, well I don’t think we need to have a detailed discussion as it’s pretty common know- ledge that buying an EV at this time in history is both expensive and the wait for delivery can take months, if not years. So where is all of this going? Are electric vehicles really a long term solution for humanity? At the recent 44th International Motor Symposium held in Vienna, Austria, various automakers discussed their plans for a better world of driv- ing. The consensus was and should be a balanced approach to powering our vehicles is required, it can’t just be a hard switch from fuel-burning to electric power. With the ultimate goal of deliv- ering clean, earth-friendly power alternatives now and for future generations, it’s going to take some time to figure it all out. The final winning combin- ation has yet to be determined, but we are moving in the right direction. In this issue Mark Richardson takes us on the last ride of the gasoline-powered Jaguar F-Type and Senior Editor Dan Heyman does the same in the Lamborghini Huracán Sterrato. It feels sad in a way, but in truth the best days of the automobile are still ahead of us. Enjoy the ride!

JEFF VOTH Editor In Chief | VICARIOUS jvoth@vicariousmag.com

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EDITOR AT LARGE

“Hey Kowalski, you out there? ” – Super Soul

A few days before my fingers hit the keyboard for this piece, my dad and I were chatting about movies – new ones we wanted to see and old ones we wanted to see again. Dad was feeling nostalgic for Kowalski and his high-speed delivery of a 1970 Dodge Challenger R/T in Vanishing Point (the Barry Newman, Cleavon Little original of course, and not the 1997 re-make with Viggo Mortensen and Jason Priestly). Kowalski’s run from Colorado to San Fran was only one of many movies from dad’s formative years to have a hot car, or bike featured prominently. There was Easy Rider, Bullit, The French Connection, Two Lane Blacktop, Le Mans, Gone in 60 Seconds and Smokey and The Bandit, to name but a few. Clearly this Hollywood trope of the 70s is one of the main reasons he grew to love vehicles as much as he did. And through his love, so did I. It’s no wonder, then, that as a kid, I’d grow up with a steady diet of TV shows like Knight Rider, the A-Team, Starsky and Hutch, The Rockford Files, The Fall Guy and those good ‘ole boys, The Dukes of Hazzard. I’m sure the hero-cars from each of those shows made the clunky plotlines and forced dialogue easier for dad to bear – they certainly aren’t what I remember from the episodes. Fast forward a few years (the VCR was just gain- ing traction afterall) and VHS copies of dad’s old favourites would find their way into our collection.

We’d share the couch on rainy Sundays where he’d reminisce and I’d study up. If I close my eyes, I can still hear those incredible, double-clutched shifts echo off of the San Bruno Mountain as McQueen’s ‘68 Mustang fastback hauls the mail in pursuit of the Dodge Charger, in Bullitt. Of course constant exposure to those classics has landed me squarely in the theatre for every flick from the “Fast” franchise since they debuted some twenty-two years ago. Working as a valet parking attendant, driving a racing-striped Neon R/T (with the requisite ‘fart-can’ exhaust), my colleagues and I were the demographic when the franchise launched. We devoured the ropey plot (that was better executed in Point Break, IMHO), counted the infinite number of gears every car seemed to have and giggled as if the NOS from the movie had trickled into our theatre with every terrible, quotable line. We were hooked. And yes, by the time you’ve read this I’ll have dragged my wife to see Fast X and will have tickets in hand for Gran Turismo. All of this is to say that, despite much of the doom and gloom talk surrounding the loss of combustion engines, manual transmissions and the perceived indifference of the next generation of motorheads, there is ample big and small screen fodder to keep passions lit and more keeps coming. Enjoy the show, but more than that, enjoy the cars!

MATTHEW NEUNDORF Editor At Large | VICARIOUS mneundorf@vicariourmag.com

CONTRIBUTORS

MARK HACKING Mark Hacking is an award-winning editor/writer/photographer with over 25 years’ experience working with leading publications around the world. His byline has appeared in Architectural Digest , Azure , Departures , enRoute , Forza , The Globe and Mail , Intersection , Luxury Magazine , Montecristo , NUVO , Robb Report and the Toronto Star . Mark has also competed in a range of motorsports over the past 20 years. He finished on the class podium at Targa Newfoundland three consecutive times from 2004-06. In 2011, he raced at the Nürburgring Nordschleife with the factory Aston Martin team. In 2013, he became the first journalist to race in the Ferrari Challenge, finishing third in class in both outings. In 2019, he was the first journalist in the world to race in the Jaguar I-PACE eTrophy, the first-ever all-electric produc- tion car race series. MERCEDES LILIENTHAL Award-winning journalist, photographer, and contributor for The New York Times, Car and Driver, Forbes, Autoblog, TREAD Magazine, and more, Mercedes Lilienthal creates engaging editorial covering the auto- motive industry, global travel and experiences tied to it, and inspira- tional people doing their part to change it. Mercedes uses creativity as a wordsmith to craft unique, carefully curated content (primarily using her own photography). Mercedes was born to German immigrants who moved to the United States without knowing a word of English. A dual citizen of Germany and the U.S., Mercedes travels the world and competes in automotive rally events as a competitor/media. She’s partnered with auto- makers like Volkswagen of America, Subaru of America, and Jeep. She successfully piloted an all-electric crossover 1,400 miles across a barren desert with her co-driver, a map, and compass. With her husband as the driver, Mercedes navigated their 1991 diesel Pajero to the Arctic Ocean and back in temps to -43 degrees Celsius during a 10-day, 8,000-plus-kilometer road rally, and more. Mercedes expects the unexpected. She documents each experience along the way. MARK RICHARDSON Mark Richardson writes about cars and motorcycles for The Globe and Mail , and is the former editor of the Toronto Star’s Wheels section. He loves a good road trip, and has written books about riding and driving across North America: In 2004, he retraced the route of Robert Pirsig to San Francisco in Zen and the Art of Motorcycle Maintenance, and in 2012, he drove the length of the Trans-Canada Highway to celebrate its 50th anniversary. It was first opened to Canadian drivers on the same day he was born, which kind of made the road trip a done deal.

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FIRST DRIVE

2024 FERRARI PUROSANGUE ALL-SEASON GRAND-TOURER PAR EXCELLENCE

Story

I Mark Hacking

L et’s get one thing straight: Every new Ferrari, regardless of how well it performs in relation to the competition or how rare it may be, is an auto- matic best-seller. If you’re not already in good with the fine people at Maranello, you’re not going to get your name in their order book. You’ve got a greater chance of a) dating Taylor Swift and then b) forging a long-term relationship with Taylor Swift. So the 2024 Ferrari Purosangue, the first-ever four-door/four-seater in Ferrari history, has landed… but it’s already sold out. You may be able to score a pre-loved example at some point down the road. Maybe. In the meantime, you can dare to dream about owning this mechanically masterful vehicle, which is more of a high-riding GT than SUV. Side note: Ferrari doesn’t want anyone calling the Purosangue an SUV and, in fact, the repre- sentatives take great pains in not using the term during the technical brief. It’s a fair point. While competitors played it safe and went for the classic tall and boxy shape (like the Bentayga), or the tall and couple-like shape (like the Urus), the design centre created something altogether different. The Purosangue looks like a high-riding concept car brought to life. As this article was being written,

the Ferrari was declared the winner of the presti- gious Car Design Award, which was announced as part of Milan Design Week. The jurors’ conclud- ing statement: “Unmistakably a Ferrari, it stands out from all of the other high-end cars of similar dimensions.” It’s true. In person, the exterior shell of the Purosangue appears to be floating on top of the lower part of the car, which is coloured in black gloss from the wheel arches on down. This design makes the Ferrari appear sleeker, narrower and more compact. The plethora of air ducts, engin- eered for cooling and for downforce, further emphasize the slick contours. Meanwhile, under its sleek design, the Purosangue is powered by a naturally aspirated 6.5-litre V-12 engine (715 hp; 528 lb-ft), another surprising decision given the times we live in. Ferrari itself has some incredible hybrids in the fleet—like the 296 and the SF90—so bringing electrification to the Purosangue seemed an obvious decision. But there’s nothing all that obvious about this Ferrari. The V-12 is mounted towards the middle of the car and an eight-speed dual-clutch trans- axle is mounted at the back, helping to ensure a near-optimal 49:51 weight distribution. The engine is calibrated to deliver 80 percent of maximum

torque at just 2,100 rpm so the Purosangue is easy to drive around town. But this same engine also has an 8,250-rpm redline, so it’s equally capable of screaming down the nearest unlimited speed stretch of road. The transmission is calibrated for quick shifts and top gear is reserved for cruising. The 100 km/h mark appears in just 3.3 seconds, while top speed is a riotous 310 km/h. The Purosangue also comes equipped with all-wheel drive, an active suspension system, four- wheel steering, torque vectoring for the front axle and an e-differential for the rear axle. All of these technological advances give the Ferrari the genu- ine feel of, yes, a high-riding GT car. It’s capable of darting in and out of traffic, carving the most treacherous of turns on a snow-struck mountain

pass or rocketing across the continent in complete comfort. The passenger cabin represents another big swing by Ferrari and the results are spectacular. The design brief was to give rear-seat passengers a legitimate space to call their own without making the Purosangue too large and unwieldy. So the designers landed on forward-opening rear doors affixed to the car through single rear hinges, some- times called suicide doors or coach doors. These doors open wide to make it easy for passengers to access the rear seats, which offer a surprising amount of legroom and support overall. In fact, all of the seats are incredibly comfort- able. The front seats are adjustable via a dial in the centre console, all four seats are heated, and the

rear seats recline. The seats in the back also fold flat to increase cargo carrying capacity; even with the seats up, the Purosangue has the largest cargo area of any Ferrari in history. Optional racks for skis or bicycles make this Ferrari even more versatile. Inspired by Formula One racing, the steering wheel holds a vast array of dials, switches and controls. Not all of them are intuitive and it takes some time to learn what’s going on. But the one switch that’s most important, the manettino , is easy enough to operate: click to select one of the five driv- ing modes from restful to all-out attack, push to choose from three different suspension settings from sofa soft to razor sharp. From start to finish, the Ferrari Purosangue is the kind of vehicle that makes the genuine car lover

smile. It’s fast enough to get your heart pound- ing, spacious enough to share the experience with three of your closest friends or family members. That’s a win-win in my book. If you’re fortunate enough to be on Ferrari’s preferred client list, you should definitely put the 2024 Ferrari Purosangue on your shopping list.

FEATURED REGION

THE SCOTTISH HIGHLANDS HIKES, HISTORY, HAGGIS AND HAAR

Story Steven Bochenek

I Photography Steven Bochenek and VisitScotland

T echnically the word “Highlands” shouldn’t be capitalized unless talking about the council area. But Scotland’s famously heathery hills, crags and mountains evoke such emotion, we’ll break the rule. History buffs and lovers of romantic TV programs from Outlander to Hamish Macbeth stifle the more famous sites during tourist season. So what! The Highlands tumble across over 25,000 square kilometres. Hikers can visit dozens of times and never tread the same path twice. Recently for 3 ½ days, I visited and explored the Highlands solo around the town of Aberfeldy, Perthshire. DAY 1: “Burn” is a Scots noun for a biggish stream. Around 1:30, I arrived later than expected at the burnside cottage belonging to my wife’s relatives (thank you!). After a wrong turn at Perth, I ended up following a longer, slower route supplied by phone. I sat briefly and listened to the burn burble opposite the neatly trimmed Aberfeldy Golf Club. Ahh, exhale and destress. Why? 1. Most Highland roads are narrow, hilly and regu- larly bending. Imagine a state of constant beauty-

drenched surprise. 2. Many roads are flanked by thick stone walls inches from the curb. An ill-timed sneeze could remove the mirror from your door. So, add a touch of disquiet to that constant beauty. 3. All roads require you to drive on the opposite side and 18-wheelers literally driving lambs to slaugh- ter abound. 4. So, imagine a state of constant surprise, edged with generous lashings of anxiety. Arriving 45 minutes later than planned, I was ready for a calming sit. Then a walk. I spent the afternoon exploring Aberfeldy, plus its gentler hillside hikes and lazy riverside paths. The early spring sun overcame the clouds and it was a joy to simply stroll, then sit, read and doze on a public bench beside the historic stone bridge bordering town. An impressive hunk of architecture, Wade’s Bridge dates back almost 300 years, yet still relevantly fits into the local highway system. Constructed to ease the movement of armies against the Jacobite Rebellion, today the bridge regulates drivers to one lane at a time with timed traffic lights. The evening’s entertainment included a visit to the local pub on the town square, then the tiny Turkish

BURNSIDE COTTAGE

CROFT MORAIG

restaurant eccentrically tucked behind fancier public buildings. After 3 months of Edinburgh living, it was a delight to pay country prices. Speyside whiskies are mellower than those peaty west coast ones celebrated by whisky bros. The local whisky, Dewars (pronounced closer to doers than da wars) smoothly blended with the mellow pub scene, where big old dogs sleepily spilled out from beneath their masters’ tables. Next, I could bring my own inexpensive but delightfully tart Italian wine 100 metres over to the Turkish resto. It blended delightfully with the fiery and filling peri-peri chicken. Time for bed and a long sleep. DAY 2: began sunny and would’ve been perfect for bagging a Munro. Translation? To bag a Munro means to successfully summit one of Scotland’s 282 mountains that peak higher than 3,000 feet (914.4 metres) above sea level. Doesn’t sound so high? Try bagging one.

Scotland’s as far north as Hudson’s Bay and you’re never more than 65 km from the sea. Weather at any altitude can turn on a shilling. All moot points: I awoke to an unexpected heap of red-hot work in my inbox, on what was to be a day off. Alas. We’d all prefer to make hay while it rains but, well, you gotta eat. No bagging for Bochenek. Instead, I got to spend much of the afternoon prehistoric site seeing. Unearthed the year I was born but dating back to 2,000 years before the Romans invaded Britain, Croft Moraig is a stone circle 20 metres from the road, four miles from Aberfeldy. There’s parking for enough for a few cars beside the mailboxes. Access is free. They just ask that you close the gate after you, so the sheep don’t wander off the local farm. The stones reach from about waist-high to just over my head. It’s more like two and a half incom- plete circles than one perfect O, plus remnants of a couple of graves. Oh, but that’s enough to get the Spinal Tap soundtrack stuck between your ears for hours.

Later, climbing the hill path past the lovely Acharn falls, you can see the Munro I would’ve attempted that morning. Peeking out from between the clouds, Beinn Glhas (pronounced “ben glass”) still sported a few deposits of snow. I vowed to bag it next day. For now, though, more prehistory up the big hump. 20 minutes after passing a plunging burn, I arrived at the far less well-preserved leftovers of a stone circle so underreported it doesn’t even have a Wiki page yet. A few lines of spaced rock extend from the perimeter of the circle. Here on the ground it’s hard to discern, but it may look like a smaller, fainter version of Callanish, one of prehistoric Scotland’s greatest and hardest to reach treas- ures. Callanish’s shape from 200 feet overhead is that of a pregnant line drawing a la bathroom signs. Stonehenge, eat your heart out! Acharn’s rocky remnants are divided by a weirdly precise cleft in the hill, splitting the circle in half. There’s no gift shop guidebook or even a Historic Scotland plaque to explain. Nonetheless, the Spinal Tap soundtrack between the ears ascends to eleven.

Next: the eccentricity of the One Percent during the Age of Enlightenment! Just five minutes down the path. Did you know that it was de rigeur for fancy 18th-century landowners to construct a hermit- age, aka a hermit’s cave-home, on their property? Really. And the coolest lords employed hermits to dwell in them. Stupid? Yes. As stupid as NFTs? Maybe not. The Acharn hermitage cave is a T-shaped set of tunnels. (Watch your head; watch your step.) Its centre exits onto a million-dollar view of the dramatic Acharn plunging falls. Just below, the tourism board erected a bridge for hikers to take in even more gob-dropping vistas. Back at the foot of the hill near the car, I met a couple of locals tinkering with an old Land Rover. They’ve never heard of the stone circle — it’s not even 2 km up there! — but recommend the falls for a pleasant walk. DAY 3: Haar is a Scots word for a thick cloud that descends onto coastal ground, sometimes for days, and makes you worry that a werewolf’s about

STONE CIRCLE REMAINS, ACHRAN

HERMIT’S CAVE

THE BIRKS OF ABERFELDY

MUNRO SUMMIT

ABERFELDY

to jump out and gobble your throat. This morning, I awoke to see Aberfeldy’s golf course mired in mist thick enough to imitate complete retinal detach- ments then thought, I don’t care how long this haar sets in, I’m bagging a Munro today! Here’s how. It’s only a 33 km drive from Aberfeldy to the nature preserve parking lot where the path to Beinn Glhas kicks off. First though: see above re: Highland roads. Now add spiking anxiety from the numerous signs about Big Brother speed cameras threaten- ing hefty fines. The drive was a nervy 40 misty minutes, not some peaceful country tootle. You must pay £3 to park, even if yours is the only car in the lot or, for that matter, the only car you’ve seen in ten miles. On the bright side, I did get the best spot! Even in the haar, the wide, well-demarcated path was easy — and necessary for safety — to follow. Speaking of which: usually when hiking the Highlands, the views get better the higher you venture. This foggy day, however? Well let’s just say, there was little chance of dying from vertigo.

Mind, the experience of the climb was satisfyingly physical. Imagine a stair climbing machine that’s never consistent between strides yet slippery when wet. Now imagine it for three hours going upwards (whoops, don’t slip; there’s no one around to help, and a crisis in National Health services anyway) and two more hours coming back down. All the while, it’s like your squinting at the snowy reception on an old TV screen. For an hour, each hill disappoints when crested, showing yet another steep scramble to the top. Then that’s not the end, just another crest. But finally, we did make the summit and the slippery hike back down safely. Munro bagged? Check! The Canadian Travel Photography Honours Award for 2023? Not so much. Nonetheless, it was a hearty workout. The noise from the engine on the drive back was overpowered by my stomach’s cacophonous borborygmi. This final evening solo in the Highlands, I bought a deep fried, vein-clotting haggis supper from Aberfeldy’s local chippy — every town has one — and washed it down with cold lager, then slept like the dead. 29

RITZ RECIPES

VICARIOUS has partnered with The Ritz-Carlton, Toronto to bring you some of their favourite recipes with each issue. Try these for yourself and enjoy the pleasure of fine dining in the cozy confines of your own home or home on the road.

E POCH Bar & Kitchen Terrace proudly serves produce-forward cuisine guided by the seasonal offering of our local purveyors. We nod to the food and beverage trends of the past and reimagine them. We are inspired by the gastropub movement that shook the culinary world in the 90s. Our concept redefines pub culture and pays homage to innovative international dining. Our cocktails respect a notable past full of trad- ition, but with modern interpretations. We are inspired by the storytelling around us – from the vibrant film industry to the ultimate storyteller, Mother Nature. We tell these exceptional tales

The EPOCH Bar & Kitchen Terrace menu is a culinary homage to our Chef’s earth-to-table phil- osophy, and his roots in the UK Gastrobar scene at The Fat Duck and the Hind’s Head. Thoughtfully- sourced ingredients and an emphasis on season- ality is of paramount importance to his menu concepts. Chef Crump’s cuisine can be described as approachable and seasonally inspired.

through creative mixology. It’s about time… let’s live it! EARTH-TO-TABLE FARE

Helming the kitchen at EPOCH Bar & Kitchen Terrace, Chef Jeff Crump is a Canadian slow-food pioneer and founder of Earth to Table Organic Farm and Earth to Table Bread Bar. Crump has authored two cookbooks based on the ‘eat local’ concept.

ROASTED EGGPLANT WITH MISO AND GREEN PEPPERS

Eggplant is versatile and nutritious with a strikingly beautiful appearance. Its ability to absorb other flavours and seasonings makes it a favourite ingredient among chefs and home cooks alike. In keep- ing with the fusion menus at EPOCH Bar and Kitchen Terrace, situated in the luxurious Ritz-Carlton, Toronto, Chef Jeff Crump has incorporated it into an Asian-inspired dish, bringing the unique flavour and texture of eggplant and miso to life. We invite you to savour every bite as it tantalizes your taste buds and transports you to a world of culin- ary bliss.

INGREDIENTS 2 medium Italian eggplants

DIRECTIONS • Preheat oven to 400°F (200°C).

• Cut the eggplants in half lengthwise. Score the flesh of each half with deep diagonal criss- cross cuts, making sure not to pierce the skin. • Heat the canola oil in a medium ovenproof skil- let over medium heat. Add the eggplant halves cut side down and fry until the cut side is crispy and golden, about 5 minutes. Remove from the heat. • In a small bowl, stir together the miso, sugar, and water to make a loose paste. Turn the eggplants over and smear the miso paste over the cut sides. Nestle the green peppers between and around the eggplants. Roast for 30 minutes, or until the eggplants and green peppers are soft. • Arrange the eggplants and green peppers on a platter and season with salt and pepper. Scatter the cilantro over top and sprinkle with a generous squeeze of lime. Serve immediately.

3 tablespoons (45mL) canola oil

1/3 cup (75mL) white miso paste

1 tablespoon (15mL) sugar

2 tablespoons (30mL) water

1 medium green bell pepper, seeded and cut into 10 lengthwise slices

Kosher salt and freshly ground pepper

3 tablespoons (45mL) chopped fresh cilantro, for garnish

1 or 2 limes, halved for garnish

CORKSCREW

T o anyone who appreciates the finer points of taking corners at speed on a race track, the word ‘Corkscrew’ means only one thing; turns 7, 8 and 8a at WeatherTech Raceway Laguna Seca. It’s iconic. Get it right and you will be smiling for a least the next 1:27.62 seconds as your work your way back for another go around should you happen to be driving a McLaren Senna, the current record holder. Of course, there is an equally compelling use of the word corkscrew that evokes a sense of surprise and delight as you anticipate the simple joy found in a fine glass of wine or spirits. While it may be a different pleasure than deftly making it through the famous set of turns located just east of Monterey, California, the pleasure is no less intoxicating. In fact, it is certain to last longer than a perfect lap of the race track. Pablo Kovacs takes us inside the world of wine and spirits with insider knowledge only an expert can share.

ABOUT PABLO KOVACS Food and wine have always been a big part of Pablo’s life. His father, Thomas Kovacs was a chef for Starwood Corp. specializing in opening hotels, so Pablo was fortunate enough to grow up and live all over the world and experience many differ- ent cultures and cuisines. 25 years of hospital- ity experience, doing everything from cooking in award-winning kitchens to running beverage programs for multi-unit restaurant companies, have all had a part in shaping how Pablo treats and cherishes his relationships with his clients. Pablo believes that wine has a unique trait – it brings people together. Special bottles are rarely enjoyed alone, and ever since wine was first produced it has always been a conduit for conversation, good company, and celebration. Besides wine Pablo has a deep passion for fine automobiles and the football team of his alma mater, The University of Washington. Having spent some time working with Singer Vehicle Design in Los Angeles has only made it worse and he’s on the hunt for his own ‘barn find’ so he can get to work on his own restoration. Currently Pablo is a Senior Wine Advisor for Harper’s Club and in his spare time he enjoys rounds of golf, local gather- ings of Cars & Coffee and spending time with his wife Megan, his two children Skylar and Clayton, and their Border Terrier Scout.

RETURN OF RUSSIAN RIVER The fires over the past 10 years in the Santa Rosa region of northern California have been devastat- ing. The Sonoma Complex fires of 2017 killed 24 people and left over 100,000 displaced. 5,300 homes were lost. Natalie and Vinnie Clurizo are the owners of Russian River Brewing in Santa Rosa, CA. The Clurizo’s were part of evacuations in the area. Apparently, the fire came within a mile of the brewery. Little did they know that 2017 was only a peak into what was in store in 2019. It’s been a rough past 7 years in the Russian River Valley. Nevertheless, they persevered. Immediately after the 2017 fires Natalie and Vinnie established a charity that benefits the displaced people from those fires. Breweries around the country brew a version of ‘Sonoma Pride’ and all proceeds from the sales of that beer go to their foundation. Champions of their community and just solid folks that deserve all of the support in the world. Russian River Brewing ‘Mind Circus Hazy IPA, Santa Rosa, CA 7% ABV If you haven’t had the beers of Russian River Brewing, well, you’re missing out! Icons of the northern California craft beer scene going back decades. The list of world-class beers they produce is long so let’s just talk about the ‘Mind Circus’ Hazy IPA. To be perfectly candid, an IPA would probably be the last thing I typically order. Too heavy, gassy, strong. This offering however is so, so delicious. It’s 7% so it’s no slouch but it is beautifully balanced and fresh. They add some oat to the mash bill to give it a softer mouthfeel. I’ve just been waiting to use that word. You still have to visit the brewery to get some of the low volume stuff, but you can’t go wrong with anything.

LONG LIVE TEMPRANILLO Bodegas Emilio Moro could not have a better repu- tation. It’s just bonkers good juice. These wines always over-deliver. Wines from 125-year-old vines of Tempranillo for $40? Add in their back- ground of philanthropy focused especially on disabled children. Bodegas Emilio Moro was one of the first wineries to have a braille translation on every wine label. It’s an amazing place and all of you should visit. I can’t get over how Spanish wines of phenomenal quality continue to be of such value. Bodegas Emilio Moro 2019 ‘Malleolus’ 100% Tempranillo, Ribera del Duero, Spain I’ve given up the big, heavy reds. Can’t do it anymore. I’m not the man I used to be. Enter Tempranillo. Robust enough to scratch that itch and yet surprisingly medium bodied with a burst of freshness and acid. BRILLIANT with any food. So versatile and delicious I could go on and on. The 2019 Malleolus was highly rated across the board and the wine lives up to that hype. For this tasting, I opened the bottle, put my kids to bed, 20 min later I poured a glass. Throw it in a decanter to speed it up a bit. Don’t be gentle for younger vintages, give it a good hard swirl. Sandalwood, vanilla, tobacco and leather. Ripe luscious plums and sage. Perfect for any meal, anyone that likes wine will love this. I’m sure you can tell that I hated it. A bottle of this shouldn’t be too hard to find. Expect to pay $40-$60 for this retail. A massive bargain.

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