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Pawlina

Pawlina Paraskova CG
Executive Editor of The Nugget

Art Director Wanted

The GGR board of directors is looking for a member, or a friend, with experience managing graphic designers as an art director, creative director, or the like, who could volunteer to help update and improve the visual identity of the club.

1980 was the last time our logo and color palette were professionally designed, and over the past few years our club's identity has aged a bit and drifted. In addition, most of our communications have migrated from paper to electronic form. The goals of the project are to freshen up the look of the club and to restore consistency across our various channels of communications, electronic presence, and GGR-specific "goodies". This may include creating a color palette, selecting fonts and layout, and updating the club logo -- all with an eye to respecting the integrity of the club's heritage "brand", and building on that to enhance its identity.

Ideally, the result will be a style guide that can be used by club volunteers to communicate their projects and programs in a coordinated manner.

The board is looking for someone with experience in this field to guide the creative process. Please contact Claude Leglise with questions and to raise your hand.

Claude

President's Message

--by Bill Dally, GGR President

President's Message - March Nugget 2009

On a recent business trip to Germany, I found myself with some time to spare at the end of a day of meetings in Stuttgart. Having recently read about the opening of a new Porsche museum, I decided to investigate. I managed to get to the museum at about 5PM. With a closing time of 6PM, I had only an hour to explore.

The time available was woefully inadequate. I could easily have spent all day in the museum. However I made the best of the time available and was treated to a visual treat of cars, engines, and memorabilia of all things Porsche.

March Bill1

The collection of cars was amazing. Starting with Dr. Porsche's designs from the early 1900s, it included just about every production model Porsche ever built and most of the famous race cars including a whole stable of 917s.

I tended to dwell on the cars that were the closest to the ones I own. Of particular interest was a 914/8. Without the signage, who would have guessed that this immaculate looking 914 was hiding a 908 engine behind the driver. I was not allowed to go poke my head into the engine compartment, but I did get a close look at some interesting engines later (see below).

March Bill2

I also spent a fair amount of my precious hour looking over the Boxster concept car. This is a one-off car that was built in 1993 and served as the model on which the 986 was based. Its nicer looking than either the 986 or 987 in many ways and even has full instrumentation.

March Bill3

For those of us who are mechanically inclined, there were many interesting artifacts on display. These included many engines - from a 4-cam 356 engine to the type 912 (no, that's not the engine in a 912) 1500hp, 12-cylinder engine that powered the 917 racecars. One of the best displays was the "exploded view" of the type 912 engine pictured above. It gives detailed views of all of the internal components - down to the titanium crankshaft and the intricate valve train - while at the same time showing the spatial arrangement of all of the parts.

March Bill4

Another interesting artifact was a hub-mounted electric motor that was used in the world's first hybrid electric vehicle - which was built by Ferdinand Porsche in 1901.

March Bill5

All too soon the museum's load speaker system was telling me that it was time to leave. The brief hour I had to spend brought me even closer to the wonderful cars that we are so lucky to have the opportunity to drive. On the drive back to Munich on a snowy Autobahn I thought over what I had seen. I came to appreciate the careful thought and engineering that goes into tiniest details of our cars and the long and rich history of innovation on which they are based.

Bill

Letter from the Editor

--by John Celona, Nugget Editor

Letter and Request Received

A very interesting letter to the editor came in this month. We're pleased to publish it below.

Also, I got an inquiry about a month ago from Porsche News, The official journal of the Porsche Club of Queensland Inc. (Australia). Turns out they wanted to reprint my article on the Porsche Au Bon Painamerica, which appeared in the December Nugget and had been forwarded via email. That article was reprinted in their February-March 2008 issue.

The miracle of electronic publishing.

Keep the letters coming. We are also accepting photos of your pet, your car, or notable cracks in your house foundation.

As always, thanks for reading.

Letters to the Editor

Editor:

Back in the "Golden Days" of sports car competition (the late 1950's and early 1960's ) there were some remarkable events in Northern California.

Don Wester, driving a Porsche 904 got past Dan Gurney, driving a Shelby Cobra, on the last lap to win the first (and last) Candlestick Park Grand Prix.

There was an SCCA race through Golden Gate Park.

James Dean (the Brad Pitt of his day) lost his 550 Spider, and his life on the way to compete at Laguna Seca.

Ah, yes..Laguna Seca. Back then they would hold up a race so the troops at Fort Ord could drive their Sherman Tanks across the track on their way back from maneuvers.

Those were the heady days of "sports cars".

MG's, Triumph's, Jaguars, Austin Healy's. The British are coming.

Alfa Romeo's, Lancia's, Fiat Arbaths, Masserati's and of course FERRARI'S (God help us)
Porsche, Mercedes (190 and 300sl) Opel (BMW not on the scene yet).

And, oh yes, the Chevrolet Corvette.

There way a song by Jan and Dean about a Corvette and a Jag XKE, but we all knew that if it was a 356.....well the Vette might have gotten to the turn first but the 356 would have made it through the turn.

The Golden Gate Region was young then. Monthly meetings were held at what is now the Crown Plaza Hotel in Palo Alto. The big subject of the day was if the Club should accept the new proposed 911 as a true sports car, a GT car or a sedan. The meetings were very stuffy. Suit and tie or sports coat.

Women? Why would women want to attend a sports car club meeting.

But I digress.

The reason for this letter is to inquire of fellow members if they remember a particular car that was campaigned in the late 50's. It was "Porsche" powered (although there were some who said it was actually a VW engine). The body was both fiberglass and plywood. It had a rather streamlined look, not graceful...just practical. It was classed as a "D" Special. (1600 cc's or less). The unusual thing about this car was that it had the engine in the front (?) and sported a single headlight in the center of the front airscoop. It was a "screamer". If anyone can shed some light on that car or pass on some information I would be most grateful.

Thank you

Zoltan

(click on Zoltan to email him. --Ed.)

CommCov

www.highperformancehouse.com

Competition Corner

--by Wayne Van Norsdall, Competition Director

Remember last month, as you read my column and came to the part about Autocross? The part that said you should consider it if you tend to think speed limit signs are for others, or think you may be related to Hurley Haywood? Well, what about it? Come on out and see what you can do to asphalt when your not looking in your mirror. it's great fun and a great way to learn to really drive your Porsche without fear of damage. Plus you get the opportunity to play with others that feel the same way. Check the calendar, the first event is almost upon us.

On another note, as we creep closer and closer to our first track weekend of the year, things are really looking great. We now have over 38 club racers and over 40 TT /DE'ers as of late February. Sign up soon if you are interested and remember the additional license requirements for PCA club racing.

Make sure your car is ready and take advantage of one of the free tech sessions still available.

All of us old and new are working away to revise and re-publish the 09 rules to reflect recent changes. There are to many to add to this column so check frequently to insure you are ready for the season. I am guessing that we will have them complete and published the first week of March - thanks for the patience!

And last but certainly not least! If I cant talk you into taking your car out for an autocross or DE day, then consider a concours, tour, or rally. They too are great ways to have fun with your Porsche, meet new people, and see amazing places!

Have a great March and see you at the other end -

Board of Directors

--by John Celona, GGR Secretary

The February Board meeting was moved into the first week of March. We'll catch it in the next issue. --Ed.

December Membership Report

--by Jeff Kost, Membership Director

Total Members: 2417
Primary: 1401

           Affiliate:     1015
           HQ Life:    1
         GGR Life:    3

New Members: 11
Transfers In: 4
Transfers Out: 7

Congratulations And Welcome To Our New Members!!!

Michael Bonner	San Francisco	1968 911
Enlai Chu	San Francisco	2002 911
Linda Ensel	San Jose
Molly Heekin	Castro Valley
Michael Lawson	San Francisco	2008 Cayman S
Jason Lin	San Jose	2008 911
Kipp Nelson	Ketchum
Karin Oliva	San Francisco
Robert Riccomini	Saratoga	2007 911 Turbo
Jon Rich	South San Francisco	1979 911 SC
Andy Richards	Hillsborough	2002 911
Steven Rooks	Boulder Creek	1999 911
Bernard Ross	Atherton	2005 Carrera S
Marion Weitz	Santa Clara
Dennis Wong	San Francisco	2008 C4S
I Wu	San Jose
Paul Zak	San Jose	2007 Cayman S

Anniversaries

40 Years

Charles Forge

Los Altos

1949 356/2

30 Years

Lester Slusser

Los Altos

1970 911

15 Years

Marie Chappel
Juliet Vadvilavich	Los Gatos

10 Years

Kristi Chiocco	Sunnyvale	1986 944
Susan Geiss	Napa
Victoria Koepnick	Cupertino
Michael Lee	Santa Clara	1983 928
Raymond Moshy	Alamo	1973 911
Scott Mylius	Hayward	1985 944
George Zacharisen	Santa Clara	1983 944

5 Years

Thomas Engelsiepen	San Jose	2004 Boxster S
Ted Floyd	Walnut Creek	1989 911
Carol Grialou	Redwood City
Michael Nettleton	Anderson	1989 944
Joseph Pacheco	Hillsborough	1985 911
Tom Prountzos	Daly City
Carlos Ragudo	Belmont	1998 Boxster S
Deanna Rosen	Mountain View
Deems Padgett	Orinda	2005 911

Club Racing Comes to GGR

Club racing and time trial directors Warren Walker and Mike Cullinan add the following note for the first Drivers' Ed / Time Trial / Club Race on March 27-29:

Tech and Grid will be held north of the #1 canopy ( the old one )full explanation will be in your registration package
We will be running a true hot pit this year
We are starting earlier. At 8 am, so the drivers meeting will start at 7:15 am sharp
DE drivers will enjoy about 14% more driving time this year
Weather should be perfect ( At least that is what Mike is saying and I agree )
We are incorporating a National Porsche Race for both Saturday and Sunday. Claim your viewing spot early.
We appreciate the opportunity to serve all GGR drivers and make your driving experience as good as it can be.

The Power Chef

More Betta' Pizza

--by John Celona, The Power Chef®

We all love PIZZA. Available in uncountable versions from Pizza Hut to California Pizza Kitchen, this basic Italian food has surely long ago taken America by storm. Dozens of different kinds are probably sitting in the freezer aisle at your grocery store. And let's not forget how deeply Chicago put pizza in the dish.

Italians probably wouldn't recognize most of this as pizza. My Nonna made us pizza in the authentic, southern Italian style: a thick piece of Italian bread, brushed with a little olive, and topped with a little tomatoes and cheese and maybe a few slices of pepperoni. Salt, pepper, a little basil or oregano and that was it--basically bread with a few toppings. It was really good and not so rich that you couldn't eat it every day.

In America, of course, more is better--and that's generally a good thing! But pizza's probably gone a bit overboard. Many varieties come loaded with so much cheese, oil, and fatty meat toppings that they'd hardly pass muster with any cardiologist in the land. How often can you actually eat it without starting to look as round as the pizza itself?

And one can't just walk away from pizza altogether! That would be un-American (un-Italian?).

So I resolved to make pizza that tasted great and was actually good for you. Turned out to be much easier than I suspected.

The first part is making a whole wheat pizza crust. This is easier than you might think. Getting a light consistency with whole wheat bread generally requires some alchemy (like using the new variety of whole wheat "white" flour), but pizza dough is easy. Must be that you're rolling it out thin. I just used whole wheat flour and it worked fine. Use the whole wheat white flour if you're nervous (even Safeway carries it now!). The recipe below works for me every time.

The second part is cutting back on the fat. Turns out the amount of cheese needed for flavor and consistency is a lot less than what's on a typical pizza. A generous sprinkle is plenty. You don't need the impenetrably thick layer of melted goo most pizzas come with. I also just lightly brush the crust with a little olive oil to help it stay crisp and that's it. No extra puddle on top.

For toppings, I'll use a big helping of a low-fat meat (like the chicken breast in the recipe below), or a smaller amount of a fattier one, like sausage. Sausage I'll cut raw into little hunks and sprinkle them on top of the pizza so the juices come out and flavor the whole pizza as it cooks.

The last part is adding a generous portion of some vegetables to go along with it. Red bell peppers are a favorite of mine. I've also had good luck with a Shrimp Scampi Pizza: garlic-seasoned shrimp sitting on a layer of sautéed leeks. Yum!

Putting all these elements together (whole wheat crust, less fat, more vegetables) turns out a pizza you can feast on without a hint of guilt.

But how does it taste, you ask?

When I made the Barbecue Chicken Pizza below, the unanimous verdict of my family and in-laws was it was the best pizza anyone had ever had.

After all, we don't want to feel deprived, do we? Mangia!

Bon Appetit,
The Power Chef

Easy Whole Wheat Pizza Dough

The Gist

Warm water, milk, sugar, and yeast are mixed together to get the yeast started. Add the salt, olive oil, and beat then knead in enough flour to make a stiff dough. Let rise for a bit, then make your pizzas.

This makes enough dough for two large pizzas or three smaller ones

Ingredients

1 cup milk
1 cup hot water
1 tsp. sugar
2 Tb yeast
1 tsp. salt
1 Tb. extra virgin olive oil
whole wheat flour

Method

Mix together the milk, hot water, and sugar. The mixture needs to be comfortably warm. If not, heat a bit in the microwave. Sprinkle the yeast over the top and stir to dissolve. Let sit until the yeast makes a foam on top. This will take about 20 minutes, during which you can start on your pizza toppings.

Add two cups of flour, mix in, then add the salt and olive oil. Continue mixing and then kneading in enough flour to make a stiff dough (4 to 6 cups in total, depending on your flour). A dough hook on a mixer makes easy work of this.

Set in a warm place to rise until the rest of your pizza toppings are ready. About 30 minutes of rising will do the trick. Divide the dough for as many pizzas as you intend to make, then roll out and pizza on.

Barbecue Chicken Pizza

So good--and good for you!

The Gist

A whole wheat pizza crust gets brushed with a little olive oil, then topped with sliced red onions, chopped red bell peppers, grated smoked Gouda cheese, and chunks of marinated chicken breast. Minced cilantro goes on top after it comes out of the oven.

This recipe makes 2 large or 3 smaller pizzas.

Ingredients

1 recipe whole wheat pizza dough
2 boneless chicken breasts, cut into hunks
1 tsp. salt
1 tsp. granulated garlic
1 tsp. fresh ground black pepper
1 tsp. New Mexico chile powder
3 Tb. barbecue sauce (pick your favorite!)
1 tsp. Chilpotle Chile purée
1 red onion, thinly sliced
3 red bell peppers, chopped
3 cups shredded smoked Gouda cheese
extra virgin olive oil
1/2 cup fresh cilantro, chopped

Method

Start the pizza dough (the water, milk, sugar, and yeast part) and set aside to let the yeast get foamy. Put your pizza stone in the oven and start the oven heating to 500ºF.

Combine the salt, garlic, pepper, and chile powder and mix thoroughly. Sprinkle over the chicken hunks and mix. Combine the barbecue sauce and Chilpotle purée, then pour over the chicken and mix again until the spices are evenly distributed.

Finish the pizza dough and set aside to rise. (The back of the stove with the heat from the oven is a good place.)

Prepare the red onion, red bell peppers, and cilantro. Grate the cheese.

Divide the dough in half. Roll out half the dough to a size that conveniently fits on your stone. Be sure to adequately flour the bottom so the dough will slide.

Slip the dough onto a floured pizza peel (or a floured wooden cutting board) and pinch some of the edge together to make a raised border around the pizza. Give your pizza an occasional shake throughout this process to make sure it's still sliding.

Add 1-2 Tb. of extra virgin olive oil on top of the crust and distribute with a pastry brush to coat thoroughly. Add half the red onions, then half the bell peppers, then half the cheese. Top with half the chicken chunks.

Slide the pizza onto your stone (a spatula sometimes helps the process) and bake until the crust is crisp, about 20 minutes. Remove the pizza from the oven. Usually, you can slide it directly onto your wood cutting board with a spatula. Sprinkle with half the cilantro.

Let the pizza settle for a few minutes while you make the second pizza and get it in the oven. Cut and enjoy!

Porsche Roads

--by Claude Leglise, GGR past president

Santa Rosa to Clear Lake

This month's trip starts in Santa Rosa, home of Snoopy (World War I ace fighter and nemesis of the Red Baron) and the Charles M. Schultz Museum, and ends at Clear Lake at the northern end of the Wine Country. From Highway 101, take the exit for Highway 12 going east. This section is very short; at the bottom of the hill, make a left on Farmers Lane, then at the T-intersection turn right on Sonoma Highway. A couple of miles later, turn left on Calistoga Road and you are on your way.

Calistoga Road soon becomes Petrified Forest Road and takes you around Sugarloaf Mountain, all the way to Calistoga. The turns are really nice but traffic is often dense, so do not expect to set a lap record. On the way you may want to stop by the Petrified Forest, which features one of the finest examples of fossil forests in the world. At the end of the road, make a left on Highway 128, then immediately turn right on Tubbs Lane. At the T, make a left on Lake County Highway (Highway 29). On Tubbs Lane, you can make a quick stop and visit the "Old Faithful Geyser of California". It does not quite have the scale of Yellowstone, but it erupts regularly, an unusual geological feature, and it is only 18 miles away from 101 in Santa Rosa.

March R1

Highway 29 starts with a series of switchbacks and tight corners, and the uphill grade features passing lanes every mile and a half or so until you reach the summit at mile 25. Soon you are in a forest of redwood trees and manzanitas. Seven miles north of Calistoga, the Robert Louis Stevenson State Park beckons on the left hand side. At the Lake County line, the pavement improves noticeably, the road straightens out and you soon arrive in Middletown at mile 33. If you are a fan of renewable energy, I understand it is possible to visit the Calpine Geothermal Center located on Central Park Road. Calpine operates 19 plants in the area that make electricity from the geothermal heat underground.

In the center of Middletown, turn left on Highway 175 towards Kelseyville. The first few miles are straight and flat, but the curves soon start again as the road climbs over Cobb Mountain. It is all uphill until Hobergs at mile 43. In Loch Lomond, at mile 45, the Roadhouse has a nice market & deli, bar & grill and Giovanni's coffee shop. Chris, the Porschephile owner, drives a euro-spec 928.

March R2

If traffic is light, keep going down Highway 175 to Kelseyville and enjoy the pine forest. If however, there are too many vehicles for your liking, backtrack half a mile and turn west on Harrington Flat Road, proceed for a mile or so and make a left on Sulphur Creek Road, then right on Bottle Rock Road. This is the road used by Calpine crews. There are a few homes and a couple of wineries, but by and large there is almost no traffic: a major highlight. At mile 50, a 9% grade will test your brake pads. At mile 52, you will get your first glimpse of Clear Lake as you descend through the forest. At mile 55, you can pull over and buy buffalo meat at the local farm if you are so inclined. A quarter mile later, you are back to Highway 29. Make a left towards Kelseyville.

March R3

Kelseyville advertises itself as the "Bartlett Pear Capital of the World" and hosts a pear festival every year in September. Main Street has a number of quaint old structures and shops of the type familiar in old California towns. Whether you are looking for antiques, wine, pears, quilts or lumber, you will find all you need in town. In addition to tourism, farming is the big economic driver in Kelseyville. Pear and walnut trees abound all around. The Clear Lake State Park Visitor Center provides an introduction to the area.

March R4

Three miles west of Kelseyville, turn right on South Main Street / Lakeshore Boulevard. Esplanade Street in Lakeport goes right along the water. A stop is a must to enjoy the spectacular view of the lake, Mount Konocti to the south, and the mountains around Pinnacle Rock to the north and east. It snowed in February, so the peaks are still all white with their winter coats. Lakeport is famous for its excellent bass fishing and boating opportunities.

March R5

By now you are driving due north. At mile 74, turn east on the Nice-Lucerne cut-off that will take you to Highway 20. As the name implies, the next two towns are Nice and Lucerne, respectively. The landscape is definitely more like Switzerland than the Mediterranean. With the mountains on the left and the lake on the right, one could easily imagine driving around Luzern See, at least until one reaches the Jack-in-the-Box outlet. In Nice, the Woodpecker Bird House Store will cater to the needs of the most discriminating flying pet. The Ceago Vinegarden, located between the highway and the lake shore, is a biodynamic farm and wine tasting room with a terrific view. Their floating dock will easily accommodate your seaplane if you choose to leave the Porsche at home.

At the west end of the lake, mile 96, turn right onto Highway 53 towards the town of Clear Lake, where you will find gas, food and all the necessities. After a stop, it is back south towards Middletown and Calistoga. Watch out for the CHP, who often set up their "toll booth" between Clear Lake and Lower Lake. Depending on the time of day, there are plenty of excellent restaurants in the wine country on the way back to San Francisco. I like to make a detour via Sonoma to enjoy fish and seafood at the Sonoma-Meritâge. The J Vineyards Pinot Gris goes well with oysters, clams and crab. If you make it to San Rafael and sushi is your game, you may want to try Tenkyu, reputed to be the friendliest sushi restaurant in Marin County.

This and earlier editions of Porsche Roads are archived on the web. Click Here.

Claude

Scale: 1 ∆ to 5 ∆ Twistiness   Pavement quality   Scenery

Petrified Forest Road    ∆∆∆∆      ∆∆       ∆∆∆∆
Highway 29       ∆∆∆∆∆ ∆∆∆    ∆∆∆∆
Highway 174 / Bottle Rock Road ∆∆∆∆      ∆∆∆∆    ∆∆∆∆
Highway 29 around the Lake    ∆∆      ∆∆∆∆∆    ∆∆∆∆∆
Highway 53        ∆∆         ∆∆∆∆       ∆∆∆∆∆

March R6

Words from the Webmaster

--by Paul Larson, GGR webmaster

I am not into writing but I feel I should help the cause. I would like to improve on the GGR Logo. We have placed an announcement into The Nugget requesting some one with an artist direction to help with our website. I am making a request for some one to help us make the GGR logo a lot more professional looking. The request is not for someone to get burden down with a lot of details. It is a simple request for help.

The next item I want to point out is that the announce system only works if you sign up. If you go to the website, there is an e-mail button on the top right. Once you click this, you will be asked for your e-mail address. After putting it in twice, you are set. The only other command you need to do is to reply to Major Domo out of Germany and you are registered. I have included a link below so that you can register.

http://www.pca-ggr.org/files/htm/sign-up.htm

This announce tool is used to let you know when the next event is ready to register. I want to make you believe that we are not going to send you a lot of useless information thru this process. We, as a board have agreed to use this only on a need bases so you should not get a lot of useless information.

I am not a good one for writing (Engineer) but I want to help. Send me an e-mail if I can help you. We are all volunteers and we want to make you feel welcomed!!! Looking forward to small improvements with the website for 2009.

Paul

Porsche Museum Opens

New Museum in Stuttgart-Zuffenhausen Opens to the Public

STUTTGART, GERMANY/ATLANTA - January 22, 2009 - One of the greatest and most spectacular building projects in the history of Dr. Ing. h.c. F. Porsche AG was completed in December 2008: the new Porsche Museum in Stuttgart-Zuffenhausen. Located directly in the very heart of this unique sports car company so rich in tradition, the Museum serves to present the fascinating thrill and diversity of the Porsche brand to visitors from all over the world.

PM2

More than 80 cars are on display in the 5,600 square meters (60,250 square feet) Exhibition Area styled and designed futuristically by the Viennese architects Delugan Meissl, ranging from the legendary wheel hub motor of the Lohner-Porsche, the world's first hybrid automobile built as far back as in 1900, all the way to the latest generation of the Porsche 911.

No less than 170 architects from all over Europe applied for the project before the architects of the Delugan Meissl office won the tender in February 2005. Construction work at Porsche - platz in Zuffenhausen started just half a year later and in November 2007 the body of the Exhibition Building was lowered on to three concrete cores, the first exhibits moving into the Exhibition Area not even one year later. On December 8, 2008, finally, the Museum was handed over to Porsche exactly on time.

PM1

Porsche expects more than 200,000 visitors to the Museum each year, so-called Theme Islands and numerous small exhibits seeking to present the "Porsche Idea" in all its complexity.

Apart from the exhibition itself, the historical archives and the "transparent" workshop for historical cars, the Museum offers a wide range of catering services complete with a coffee bar, a bistro and an exclusive restaurant, as well as generous conference areas finished mainly in white, the fundamental color of the Museum.

The new Porsche Museum is also available as an event location for other purposes, for example for conferences, film screenings or concerts, quite independently of the usual exhibition activities.

PM4

The new building at Porscheplatz is located at a very important place in the history of German automobile production, since this is where the Porsche Design Office moved to from downtown Stuttgart to Plant 1 in Zuffenhausen back in 1938. In the same year the forerunners of the VW Beetle saw the light of day precisely here at this location, followed by the Type 64 Porsche as the ancestor of all Porsche sports cars, the legendary Berlin-Rome car, in 1939.

Sports cars proudly bearing the now world-famous Porsche logo have been built here in Zuffenhausen ever since 1950.

The exhibition concept

The actual Exhibition Area is made up of a daring steel structure resting on just three concrete cores and appearing to hover in space, covering a span of up to 60 meters or almost 200 feet. Inside the Museum Porsche's historical cars and some 200 additional exhibits are grouped together in a carefully planned and highly attractive arrangement.

The visitor is guided through the Museum by the history of Porsche products, conveying the Porsche Idea through characteristic features such as "fast", "light", "clever", "powerful", "intense" and "consistent."

PM5

Proceeding from precisely this fundamental philosophy, Porsche to this date has created trendsetting technical solutions for elementary challenges in automobile production. Just how consistently and convincingly the Porsche Idea has been conveyed into reality also follows from the development projects carried out by Porsche on behalf of other companies, Porsche Engineering, the subsidiary responsible for such projects, taking on a firm place in the Museum through selected examples of its work.

The exhibition concept of the new Porsche Museum was developed by the specialists of the Stuttgart HG Merz architects' office in cooperation with Professor Gottfried Korff, a specialist on museology at Tübingen University not far from Stuttgart. Through their concept the creators of the Museum seek "to present issues of great significance to the Company and, at the same time, to document the long history of Porsche in its products."

Indeed, this interaction of product history, the arrangement of specific themes and the Porsche Idea provides a perfect trinity of highlights borne out, for example, by the Porsche 356 America Roadster built in the early '50s. Weighing less than 600 kg or 1,323 lb in road trim, this is indeed the ideal testimony to the concept of lightweight engineering. At the same time the Targa Florio theme underlines Porsche's outstanding achievements again in lightweight engineering, combined with the success of Porsche's extra-light racing cars also highlighted by the plastic body of the Porsche 908 race car.

In addition to all this, the interactive mediatheque, micro-cinemas and mobile audio-guides offer the visitor supplementary in-depth information.

From the exhibition straight to the road: the "Museum on Wheels"

Porsche cars do not grow old. Instead, they become classics still suited in every respect for road use. Indeed, this is one of the secrets behind the success of the brand, which is also why the exhibits proudly presented in the Porsche Museum are always on the move, nearly all of the vehicles exhibited being entered regularly in historical races and drive events as Porsche's "Museum on Wheels".

PM8

In 2009, for example, the 550 A Spyder will be making an appearance in the Italian Mille Miglia and the 356 Carrera Abarth GTL will be entering the Classic Adelaide in Australia. So instead of a conventional, static exhibition, the visitor is able to enjoy a constantly changing succession of cars with rarities re-arranged time and again.

Unique: the "transparent" Museum Workshop and the Porsche Archives

Porsche lives out its history - and customers live out Porsche's history too. To ensure the highest level of care and maintenance for the brand's historical cars, Porsche has established a special Museum Workshop where private customers are also able to have their classic cars restored. The visitor, in turn, has the opportunity to watch Porsche's master mechanics and specialists working on all kinds of classic Porsches. For before the visitor even enters the exhibition, he will pass by the glass partition to the Museum Workshop, enjoying a truly unique experience of transparency offered the world over in this way only by the new Porsche Museum.

PM7

The historical Porsche Archives with all its treasures has also moved to the new Museum and is partly in sight through glass walls from the lobby. After registering in advance, specialists and enthusiasts are able to visit the archives for their research on the history of Porsche.

The Porsche Museum experience: the Catering and Event Area

Apart from the Museum shop, the coffee bar and the bistro, the new Porsche Museum offers two further highlights - the exclusive Christophorus Restaurant and a special Event Area. Visitors reach the restaurant through a separate entrance and may therefore enjoy all the culinary delights and amenities also after the Museum's opening hours.

Looking out of the guest area, visitors enjoy a truly symbolic view, admiring not only the cars in the Exhibition Area but also Porscheplatz and the Porsche Plant itself to be seen clearly through the glass facade.

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This interaction of past and future clearly underlines the pledge of the Company to its roots. The third floor offers ample space for events of all kinds and size, providing an ideal setting for meetings, seminars, conferences, lectures, concerts and film presentations. This area is indeed highly flexible in its use, mobile partitions serving to adjust the Event Area to the number of guests.

The Event Level moves on directly to a generous roof terrace. This spectacular location out in the open is reserved for special highlights such as car launches or particular presentations benefiting from the large dimensions and impressive space available.

Spectacular architecture: the "hovering" Museum

Ingenious ideas, fascinating technology and legendary cars certainly deserve an appropriate setting offered in perfection by the architecture of Porsche's new Museum. And one thing is for sure: the building designed by Delugan Meissl is a genuine eye-catcher. Resting on just three V-shaped pillars, the dominant main body of the Museum appears to hover high above the ground like a monolith. This is the venue of the actual Exhibition, the Christophorus Restaurant and the Event Area with its roof terrace.

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The basic building structure beneath the monolith houses the Lobby, the Museum Workshop and the Archives, the bistro and coffee bar as well as the Museum shop. The two bodies of the building are connected by a partly glazed, dynamically angled stairwell and a lift. A double-level underground garage with some 260 parking spaces, finally, offers visitors appropriate convenience in parking their car.

The monolith and the basic building structure stand out from every perspective through their polygonous, avant garde shapes as well as their various structures and window areas differing consistently in their geometry. The glazed front side of the Museum measuring 23 meters or 75 feet in height and proudly presenting the name "Porsche" faces to the north, proudly welcoming visitors and passers-by driving into town in their car. Hence, the architects have succeeded on the one hand in creating an absolutely outstanding highlight ranking unique in its environment and, on the other hand, in generating a well-balanced overall impression.

"The new Porsche Museum creates a unique experience in space appropriately reflecting the self-confident attitude and the supreme standard of the Company through its architecture and at the same time bearing out all of Porsche's dynamic character. Knowledge, credibility and a determined stance are just as much part of the Museum's philosophy as courage, enthusiasm, power and independence. Every idea is seen as an opportunity to openly accept new challenges, to venture forward to the very limit, and at the same time to remain faithful to oneself. All this is to be reflected by this Museum".

This is how the architects at Delugan Meissl express their dedication to the new Porsche Museum in Stuttgart. For it was this office from Vienna which in early 2005 won the architects' contest for the development and construction of the new Porsche Museum in all its glory.

Welcoming the visitor as a true guest: generosity is seductive

The Porsche Museum welcomes the visitor with a generous gesture, the monolith opening up between the lower level and the street level to the generous height of 10 meters or almost 33 feet to enhance the broad open space of the area in front of the Museum. Having passed through the main entrance, the visitor will come to the Lobby leading on to the bistro "New Porsche Museum · Traveling in Time" through the History of Porsche 5 and coffee bar as well as the Museum shop, the cloakroom and cash registers. The rising design of the roof on the basic building structure provides ample space opposite the entrance for a second floor where the reading hall of the Archives is clearly in sight.

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Moving up an escalator, the visitor enters the Exhibition Area in the upper part of the building covering an area of approximately 5,600 square meters or 53,800 square feet. Now he can decide whether to start his tour of the Museum in chronological order with the history of the Company prior to 1948 or whether he would like to move on directly to the main exhibition area a few steps higher, following the likewise chronological presentation of the Company's history after 1948.