• Meet Roy DuBrow, On the Road Again

    British Motor Coach President Roy DuBrow’s vintage vehicles and quality service never go out of style.

     
    FROM THE Spring 2018 ISSUE
     

For Roy DuBrow, president of British Motor Coach, it all started with a British car (naturally): a 1950 Bentley. He purchased it from his neighbor. “The engine crashed about six months later,” he recalls. “After about a year and $12,000 in full restoration, I found myself broke but with a beautiful British classic that ran.”

To make some cash, DuBrow began ferrying blushing brides and giddy grooms to and from church, and before long, British Motor Coach was born. “I was lucky enough to find a range of British classics in one condition or another and in one place or another, and wound up with eight by the late 1990s,” DuBrow says. “During all of that time, I marketed to every logical entity serving the wedding business,” including planners, venues, photographers and places of worship. 

In the last few years, he began providing city and wine tours as well. “[We] began our wine tour business about six years ago, and it has grown exponentially ever since,” DuBrow says. “We still offer full wedding event transportation planning, including the obvious usage of our vintage fleet for the couple, plus a modern fleet of limousines, vans, SUVs and sedans.” BMC’s 7,000-square-foot garage can also be rented for events, with vintage vehicles available for photo ops. 

“I love the day-to-day and call-to-call range of requests that come,” DuBrow says about the hospitality industry and his job. “One never knows what the next request might entail, and I love the stimulation each one brings. BMC was built on the credo of providing the very best service to its clients. … We function on the basis that service is our soul.” 

Next time you’re at Motif hotel in Seattle, stop by Frolik Kitchen + Cocktails and try the Piña Romero cocktail, conjured up by bar manager Chris Blakeslee.

INGREDIENTS
—2 oz. BarSol pisco
—1/2 oz. rosemary syrup
—1/2 oz. lemon juice
—1 oz. pineapple juice
—rosemary sprig for garnish

DIRECTIONS
Combine ingredients, garnish with the rosemary sprig and enjoy!

Courtesy of Frolik Kitchen + Cocktails

 

 

Every single piece in Ashley Choate’s collection tells a story.