After spending a decade as an attorney in Franklin, Tennessee, Ray Culp III founded Sonador Capital Partners, LLC. As the manager of the company, Ray Culp III oversees a variety of activities, including the acquisition of distressed real estate properties. When a home, business, or other piece of land goes into foreclosure, it becomes known as a distressed property. The foreclosure process typically begins after mortgage payments are delinquent 90 days, at which time the bank or lender will place the property on the open market in hopes of recovering its losses. Due to the large quantity of properties banks may have in foreclosure at any time, they are highly motivated to sell a distressed property. In some cases, they may drop the price more than 50 percent below market value. Properties are initially sold at an auction before being advertised to the general public. Due to the low prices, distressed properties represent a valuable opportunity for individual and corporate investors. However, distressed properties are often damaged or in some state of disrepair. Investors should carefully gauge the potential repair costs before acquiring a distressed property.
Ray Culp III earned his JD from the Nashville School of Law and spent 10 years in private practice, eventually turning to business consulting. Today he heads the venture capital and private equity firm he established in 2013, Sonador Capital Partners, LLC, in Brentwood, Tennessee. Ray Culp III is also an avid hunter and angler, and has hunted in numerous locations in the U.S/ and other countries. Every fall, millions of Americans hunt for deer. This serves several beneficial purposes. It boosts local economies in deer-hunting areas; it culls the herd in those parts of the country where deer overpopulation is a problem; and it provides many families with venison. The term venison today is generally applied to deer meat, although it is also applied to moose, elk, and caribou. Considered a very good component of a healthy diet, venison is very low in fat content. In addition, some types of venison, such as axis, have a remarkably low calorie count: 49 calories per 100 grams of meat, as opposed to 144 for beef. However, some types of venison, like red deer or fallow deer, have a higher calorie count than beef. While venison is considered by some to be tough and gamey, this is often due to the way the meat was handled or cooked. For example, because wild deer generally do not develop the fat marbling that is prized in beef because it keeps the meat moist during cooking, venison often benefits from use in moist dishes like stews and soups. In addition, many cooks recommend marinating or corning venison before cooking it. Another approach to cooking venison, especially large roasts, is the “low and slow” method used by barbecue cooks throughout the South for brisket and other tough meats, keeping the temperature at around 225 to 250 degrees for several hours to promote the breakdown of gristle and other connective tissue.
A businessman based in Brentwood, Tennessee, Ray Culp III is the founder of Sonador Capital Partners, LLC. In his time outside of the office, Ray Culp III enjoys traveling and has been as far south as Argentina, where he hunted the Red Stag. The Red Stag offers a popular draw to hunters visiting Argentina. The Stag, comparable to the elk, is found in northern Patagonia, a gorgeous region at the very bottom of South America that offers primitive, haunting landscapes and memorable hunting opportunities. Red Stag hunting begins March 1st and runs to the end of April, with a population high enough to offer a nearly 100 percent success rate for hunters. March is the best month to hunt, and peak season runs between March 5th and 31st. Numerous lodges in Argentina can facilitate a Red Stag hunting trip, and expert leaders can guide hunters right to their prey. The majestic animal weighs between 350 and 500 pounds and its female counterpart weighs between 260 and 370.
An experience business professional, Ray Culp III is the founder and manager of Sonador Capital Partners, LLC, in Tennessee. Frequently spending time in Alabama and Mississippi, Ray Culp III loves all types of Southern food. The South’s rich history of food includes such popular dishes as gumbo, fried chicken, and jambalaya. Although gumbo and jambalaya have a distinct Cajun influence, both dishes are archetypal southern foods. A rice-based dish, jambalaya offers endless possibilities when it comes to ingredients, however, it typically uses stock, onions, green peppers, celery, and either shrimp or Andouille sausage. Gumbo, which also uses celery, onions, and green peppers, is a thick stew flavored with sassafras and occasionally okra, while fried chicken is fried in buttermilk and flour seasoned with garlic, onion powder, paprika, and mustard, giving it a uniquely southern taste. Shrimp and cheddar grits, and catfish with hush puppies are two other common southern dishes. Often dusted with Creole seasoning before being seared, or deep-fried, catfish is big part of southern diets, and catfish eateries outnumber BBQ joints in many medium-sized southern towns. The South also has its share of common desserts, primarily fruit cobblers and pecan pie. Sweeter than many pies outside of the area, Southern pecan pie is typically made with Karo syrup and tastes best to individuals with a sweet tooth. Similarly, Southern cobblers also stand out from those made in other parts of the country due to the doughy substance in the middle of the dish and its crispy crust.