Beginnings

Hitting on all cylinders

New shop specializes in exotics

by Christopher Key

Jeff Stiner may not have gasoline in his circulatory system in a literal sense, but figuratively he tests at about 92 octane. The master auto technician is an alum of the renowned Western Washington University Vehicle Research Institute and had restored an MG Midget by the time he was 18. His love for British and Italian cars led him to Ferrari of Seattle where he trained under the watchful eye of legendary Italian auto technician Pasquale Perrina.

Motoring up to Bellingham, he became a fixture at Harmony Motorworks where he added German and Swedish to his list of automotive languages. Stiner also used his time at Harmony to master advanced repair of Bosch fuel injection systems.

Now, he has opened his own repair shop specializing in exotic automobiles. Cavallino Autoworks is named for the famed prancing horse on the Ferrari emblem.

“I expect the bulk of my work will be from Jaguar and Land Rover owners,” Stiner said. “But I’m also getting Ferrari and Maserati work from Seattle and Vancouver. These cars just seem to come out of the woodwork when a service business appears. I have five Ferrari customers now and don’t think I’ve tapped them all.”

Any owner of British or Italian cars can tell you that it’s not easy to find someone who can talk candidly and knowledgably about their vehicles. Stiner, like the owners, is driven by passion.

“Too many owners of these cars find themselves at the mercy of shops that don’t specialize in these makes,” Stiner said. “Most of the owners are enthusiasts who don’t drive the exotic vehicle on a daily basis. They’re not hugely inconvenienced if repairs take a week because they have other cars and they appreciate being able to talk to a fellow enthusiast. We speak the same language.”

The owners are also very picky about how their treasures are treated. Stiner plans to maintain a one-man operation for the time being, but may expand within his current Cordata location.

“The overhead is low here,” Stiner said. “I have no business loans. It’s pretty capital intensive due to the specialized tools and because I carry factory made parts, not aftermarket.”

He has good connections among Jaguar and Land Rover owners, the bread and butter of his business.

“I took a leap,” Stiner said, “but if I do quality work, the word will get around.”

In addition to the makes already mentioned, he offers skilled service for Alfa-Romeo, Fiat, Lancia, Lotus and Triumph. Cavallino Autoworks carries a full line of Italian motor oils and lubricants along with high-end hardware from Germany.

Vroom spoken here.

 

New flavors in Fairhaven

Restaurant fulfills lifelong dream

Fahri Ugurlu has become something of a local legend for his guidance of the Harborside Bistro at the Hotel Bellwether. Now, he is focusing his culinary expertise on a new restaurant in Fairhaven.

Coppa, which opens this month, is something that Ugurlu has been dreaming about for 15 years.

“Thinking about it all these years means that I’ve been considering how to adapt Mediterranean cuisine to American tastes,” he said. “At the same time, it’s not worth doing if it’s not authentic.”

Mediterranean cuisine, according to Ugurlu, is simple, tasty, healthy and affordable.

“I’ve designed this restaurant to be reminiscent of southern Europe,” he said. “The flavors are influenced by Italy, Greece, Turkey and North Africa. Without Morocco, there would be no Mediterranean cuisine.”

The wine list is drawn from the Mediterranean coast.

“Start with tapas, order a bottle of wine, and you can still have dinner for two at around $40.00,” Ugurlu said. “It’s a different style of service. There will be an open kitchen and a full bar.”

The staff will reflect Mediterranean friendliness.

“A lot of people say they’re cooking Mediterranean, but it’s not real,” Ugurlu said. “There’s a very precise way we layer the flavors and spices.”

Architect Roberta Clark of Arbour North helped Ugurlu design the restaurant, but Ugurlu made his presence felt in the design of the kitchen.

“This is a very personal statement,” he said. “Good or bad, I can’t blame anyone else.”

Ugurlu is bringing in a chef from Pennsylvania and some of the staff will be transferring from the Harborside Bistro. He spent a lot of time thinking about priorities.

“Number one is speed,” Ugurlu said. “Good service is not enough. Number two is doing it right the first time. People should never have to return a meal. Number three is cleanliness and number four is ambiance. With our style of service, you will have bread and olive oil as soon as you are seated.”

The menu is designed to encourage sharing of dishes.

“You’ll be able to order dishes here that you’ll find nowhere else in the country,” Ugurlu said. “We use a lot of yogurt and special sausages. The layers of flavor make it a very addictive cuisine. It’s light and tasty and will bring people back for more.”