Restaurant-quality dinner with minimal hands-on effort? I’m game

Sous vide cooking has been around for a while. Submerging vacuum-sealed food in a hot water bath started popping up in restaurants 20 years ago. It produced food so evenly cooked, so tender, people claimed even pork chops became dinner-party special.

After a 2006 episode of “Iron Chef” in which the challenger sous vided much of the meal, intrepid home kitchens joined the movement. While “sous vide” (literally, “under vacuum”) equipment used to be a major investment, a new generation of immersion circulators makes it a tempting toy. I decided to test Zwilling’s Enfinigy Sous Vide Stick. Germany’s Zwilling brand has been around for nearly 300 years, so I figured I’d be in good hands.

The eggs and I

Surprise No. 1: the heft. At 4 lbs., the Zwilling Sous Vide wand could double as a small weapon. Thankfully it’s a setit-and-forget-it gadget. The clip that attaches it to a cooking pot is super-sturdy, and the wand seems built to last. I realized before I finished opening the box that I had neglected some key prep: Buying the special bags and sealer that most sous vide recipes recommend. After placing an overnight order, I decided to make what food bloggers call sous vide “poached” eggs for breakfast.

Eggs don’t require sealing because as long as you don’t crack the shells, nature has done the work for you. Following directions I found online, I clamped the stick inside a tall pot, filled it with water, set the temperature to 167° and a timer for 13 minutes, and carefully lowered in one egg.

It was not a happy morning.

After cooking several eggs at several temperatures and times — some “experts” called for poaching an egg an excruciating 75 minutes — I ended up with yolks that ranged from liquid to rubber, and whites that were consistently watery. Settling for buttered toast, I started tracking the UPS truck.

Riding the sous vide rollercoaster

The next day, vacuum sealer in hand, I started with what sounded like an idiot-proof dish. I seasoned a chicken breast with salt and pepper, dropped it into a vacuum bag, and used the sealer to suck out all the air. This time I stuck to a Zwilling recipe and let the chicken cook at 144°F while I went about my life.

Seventy-five minutes later, you could have knocked me over with a sous vide wand when I opened the bag to reveal a pale, moist, perfectly done chicken breast. As far as plain chicken goes, this was about as good as it gets. Flush with success, I told my husband that dinner would be “the best salmon you’ve ever had.”

Online discussions of sous vide salmon unanimously called it “silky” and “buttery.” I decided to follow Zwilling’s cooking instructions, but after slipping the fish into a large bag, added my own quick soy-ginger sauce. Crikey!

The vacuum began sucking the sauce out of the bag, very much against manufacturer warnings. I turned it off, figured things looked good enough, and dunked the bag into a 120°F pot. I will say, 43 minutes later, placing those supple filets on our plates, I felt that I’d nailed it. “Um, it’s a lot moister than
your usual salmon,” frowned my husband. Hmph, I thought, that’s the point. However, after one bite I had to agree that it was a little, er, raw. Seems that 120°F is too low for cooking farmed salmon. Perhaps Zwilling’s test kitchen uses wild salmon, which has a firmer texture and a higher price tag. Ours ended up making a pleasant salmon tartare.

The other white meat

I soldiered on. Pork loin is lean and affordable, and very easy to dry out. Enthusiasts insist sous vide utterly transforms it, so I chose pork tenderloin for my next experiment.

Prep took 40 seconds. Salt, pepper, a few fresh rosemary sprigs, pop it into a sous vide bag, and let it cook at 140°F. Two hours later, I opened the bag to find the rosemary adhered to a wrinkly piece of pinky-grey pork. I’d been warned about this — sous vide cooking won’t brown your food; finishing it in a sauté pan with oil or butter improves both look and texture. So I went the extra mile, dirtied another pan, got some nice browning, and finally sat down.

I took my husband’s “mmm, tender” as proof of success. Flavor-wise it wasn’t exactly Julia Child (I had worried that a marinade, which would have helped with the blandness, would result in another vacuum incident) but this was without a doubt the most perfectly cooked piece of pork I’d ever made.

Beef, the final frontier

Have you ever tried cooking a petite sirloin steak? It sounds so nice – “petite” and “sirloin” conjure images of a melt-in-your-mouth treat. Truth is this is a tough little bugger, if an inexpensive one. I felt it would be the ultimate test of the sous vide system.

At my local grocery store, a package of two petite sirloins was $6.45, less than a 10-piece serving of Chicken McNuggets. With considerable skepticism I followed my usual routine: shower with kosher salt and freshly ground pepper, pop the steaks in a bag, vacuum out the air, and place in a 140°F bath. The recipe I used gave a generous time window, “90 minutes to four hours,” and for the sake of convenience I settled on two hours. I didn’t have to worry about over-cooking, as sous vide ensures your food never rises above the set temperature. I took an additional five minutes at the end to brown the cooked steaks in a cast iron pan with a bit of butter.

And the result? Miraculous.

Ours was a largely silent meal, as my husband and I cut into our tender, juicy, beautifully medium-rare steaks, nodding our heads and almost humming. Was it as good as a petit filet mignon? It was pretty dang close.

The upshot

Converts say that sous vide cooking is just one tool in a cook’s repertoire, and I agree. I’ll use the Zwilling stick when preparing things like a big batch of chicken salad for a picnic. And no question I’m going to sous vide sirloins for my next dinner party, while using the idle time to whip up a mushroom sauce.

But it turns out I also like the control that comes with being a hands-on cook. I like adjusting seasonings and tasting as I go. And come 5 P.M., clanking around the kitchen for an hour is a natural way to separate work-from-home life and relaxat-home life. Then again, if I had less time to devote to cooking, a set-it-and-forget-it sous-vide stick would probably be my new best friend.

So there you have it. Eggs, bad. Steak, great. And a lot of in-between. As test-drives go, this
was a tasty one.

To read more from Park City HOME Winter 2023 magazine, click here.

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As long as the floors stay clean, I’m okay with a robot take-over

Since iRobot was founded in 1990, its machines have searched hidden chambers in the Great Pyramid in Egypt, monitored Gulf of Mexico oil spills, and neutralized land mines in Afghanistan. I had nothing this noble in mind. I just wanted to get rid of dust.

The project
Our normal floor cleaning routine includes a housekeeping service’s monthly efforts, plus our own semi-weekly sweeping and mopping to tame the dust and dirt that wreak havoc with my allergies.

With about 2,800 square feet of floor to clean — a single level mix of LVP, tile, and a half-dozen area rugs — it’s a constant battle. In response to my query, the people at iRobot recommended we try the Roomba s9+, their most powerful Wi-Fi connected robot vacuum, with an automatic bin emptying system. I gave our Swiffer a time-out and waited for the robot.

Unboxing & set-up
I’m no genius when it comes to assembling anything electric, but the Roomba s9+ has just three main components:
The D-shaped robot vacuum, its power base/ cleaning tower, and the power cord (along with a few extra pieces, including a spare sweeping brush and dust bag).

The robot itself comes in its own little cardboard attaché case, about the cutest bit of packaging ever. Following the instructions, I assembled the unit in three minutes, no assistant needed. The most difficult part of the process was fitting all the bits of cardboard back into the shipping box, in case I needed to pack it up again.

One thing to figure out before unpacking your Roomba is where to plug it in. It requires an area with good Wi-Fi reception, and with enough space to move around. So rather than squeezing it between a couple of pieces of furniture, I chose an outlet in what I hoped was a not-too-obvious spot in an empty corner of the front hall. A halo of light swirled around the unit.
Excitement! But not so fast …. Roomba is controlled via smart phone, so I needed to download the app and sync things up. Once I typed in
our Wi-Fi password, the robot did the rest.

Maiden voyage
After three hours of charging, it was ready to head out on its rounds. Following the directions, I pressed two buttons on the robot, and it responded with a happy ring. I then pressed “clean” and it glided off its
base and got to work.

The first few times out, Roomba creates a map of your home while vacuuming. (If you’re in a rush you can program it to map your house without cleaning, but it’s best to do both at once.) Watching it on its first “learning tour” was mesmerizing. It tapped itself against any obstruction until it determined whether the object was small enough (like a chair leg) to be nudged aside or vacuumed around, or so large (like a wall) that it prevented the robot from continuing in that direction, in which case Roomba changed course. It figured out how to navigate a curved wall, and was admirably nimble in corners.

Roomba was loud throughout its cleaning cycle, and when the s9+ emptied its bin at the end of these initial sessions, it sounded as though there was a small jet engine in the house. But it was also very effective. We had purposefully left our floors unswept for several days beforehand, and were
impressed at how thoroughly it cleaned.

The crumbs under kitchen cabinets, the dust bunnies beneath beds, the hairs on the bathroom tiles — all vanished. Roomba got under heavy pieces of furniture that standard vacuum wands can’t reach, and it even dislodged a jelly bean that had been hiding under the living room credenza since the previous Easter.

The tricky bits
Roomba is smart, but it’s not Houdini. Anything you’d have to move when using a conventional vacuum — lightweight rugs, laundry, toys — can trip up your robot. And if you’ve got long-haired housemates, human or otherwise, you may have to pause during the first couple of cleanings to de-tangle the rollers.

As Roomba made its way around the house on its first full cleaning and mapping mission, which took about 9 hours (including a couple of 90-minute charges), we realized which obstacles we should remove. The maze of 32 chair legs under the dining room table was too tight to navigate, and after 30 minutes of listening to the robot’s persistent bumping, we put the chairs on top of the table like a restaurant at closing time. (In the breakfast room, we just pulled the four chairs away from the table.)

We also moved items like small wastebaskets and laundry hampers, since we wanted the robot to vacuum those areas. Similarly, we placed power cords and surge protectors on top of desks, although you can program the robot to avoid them. It easily dealt with heavy carpets after laboring a
moment to get over the edges, even managing the fringe.

Faced with a lightweight area rug it struggled mightily, pushing the end of a hallway runner up into a mound and then circling around it in confusion. I ended up securing the corners with carpet tape. There was one tulip armchair that completely confounded the robot. It kept trying to climb the stem like a dachshund humping a sofa.

And a word to the wise: Keep closet doors closed, unless the floors are absolutely free of small obstacles. We returned from dinner one night to find Roomba in a tug-of-war with a hiking boot lace.

Life with a robot
Once Roomba draws a map of your home and you label each room on the app, you can schedule it to suit your needs. Vacuuming the kitchen seven days a week, for example, but cleaning the guest suite only on Thursdays. You can program “keep out” zones so that it will avoid certain items (that tulip chair) and skirt around delicate areas, such as fine rugs you’d rather clean by another method.

And any time you want it to stop for a while, press “pause” on the app, or “send Roomba home,” and the robot will retreat to its power base, where it redocks and empties its dust bin. It isn’t perfect, of course. Liquid spills still need to be wet-mopped. We have some low-to-the-ground furniture we’ll have to move in order to vacuum behind it, and we need to manually clean the “keep out” zones. Ours is a single-level home with minimal barriers, but if we lived in a multiple-story house we’d need to physically carry the robot from floor to floor.

And as mentioned earlier, it’s a noisy rascal. However, after the first couple of weeks, Roomba feels as though it’s lived with us forever. The phone app is very intuitive, making programming easy.

If you have Google Home or an Alexa, you can use voice commands to make the job even simpler. Is it worth it?

At about $1,000, the Roomba s9+ isn’t cheap. But unless you have a daily cleaning service or get a thrill out of vacuuming, it’s an investment that will most likely pay off. Looking around at our dust-free, crumb-free, hair-free floors, I literally breathe easier.

To read more articles from Park Record fall edition of HOME Magazine, click here.

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Anyone can buy a couple of six-packs, text a few friends, ask Alexa to play oompah music, and have a fun party. But for an Oktoberfest that’s true to the real Bavarian deal, you may want a little guidance.

For most of us, the name von Trapp calls to mind a troupe of children frolicking with Julie Andrews on an alpine hillside. And despite the liberties taken with their story in “The Sound of Music,” Baron Georg von
Trapp, his wife Maria, and those children were quite real, escaping Nazi-occupied Austria and eventually settling in Stowe, Vermont.

Over time, the clan opened the Trapp Family Lodge, a resort where the cross-country skiing is top-notch and the hospitality is proudly Old World. It’s also one of the top Oktoberfest destinations in the U.S.

Georg and Maria’s son Johannes is the president of today’s Lodge, and his children, Sam von Trapp and Kristina von Trapp Frame, are hands-on directors, involved with every aspect of resort life.

We spent a spirited hour with the latter two, Oktoberfest enthusiasts who discussed the joys of the celebration and how you can bring the party home.

Understand the tradition
Bavaria is the birthplace of Oktoberfest. In Munich, breweries erect temporary beer halls, people dress in traditional dirndls and lederhosen, and bands pump out oompah music for between five and seven million visitors annually.

“Our dad wanted to bring Oktoberfest here, so that everyone could participate in a little bit of the spirit. And it’s not just for our property guests,” says Kristina. “Even before we opened our beer hall, it was always a goal to make it a family friendly affair, a friendly afternoon for everyone.”

It’s the hubbub of kids playing cornhole, friends trying to carry eight beers back to the table without spilling, the upbeat music, and people admiring each other’s outfits, that makes it such a unique event. “People are just so happy to talk and be together. Every year our dad would stand up and explain the tradition, and it’s lovely to keep it going.”

Nail the timing
Munich’s Oktoberfest goes from mid-September to the first weekend in October. The Lodge bundles the festivities into a single day; this year, it’s September 17th. While Oktoberfest started in order to mark a royal marriage, Sam von Trapp says the real reason it occurs so early in autumn
is the weather.

Temporary beer halls are the heart of Oktoberfest parties, and according to Sam, “In Munich, it’s just too cold in October!” But, he adds, cold weather is integral to the production of the star of the show, since good beer is made from the coldest water.

In fact, he said he recently learned that the largest Oktoberfest event
outside of Bavaria is in Qingdao, China, where the cold climate helps produce that country’s best brews.

Pay attention to the beer
Beer has been flowing at Oktoberfest since the first celebration in 1810, when the people of Munich were invited to toast the marriage of Crown Prince Ludwig and Princess Therese of Saxony Hildburghausen. And it’s been the focus of the party ever since.

The traditional beer is Märzen, a 5.6% libation brewed in March, left to ferment all summer, and consumed in the fall. Oktoberfest usually starts with the tapping of the cask, a foamy, exuberant ritual that Sam and his father perform to fanfare and a cheer of “Ozapft Is!” (“It has been tapped!”)

If things aren’t done correctly, it can be a little too exuberant. “Last year I was doing a barrel tapping in New York City,” recalls Sam, “and when I
knocked the tap in, the beer blasted out, spraying the entire restaurant. People were running and screaming! I could not have been wetter if I’d fallen into a vat of beer.”

His advice to those at home: “If you want to replicate the experience, shake up a few cans of beer and spray them on your crowd.”

The von Trapp brewery is one of the few in the U.S. that makes authentic Austrian-style lager, a mellow brew with a rich, bready flavor. While von Trapp brews are yet to wend their way west across the Mississippi, there’s probably no shortage of beer labeled “Oktoberfest” in your neighborhood, including a handful of imported lagers from the breweries that participate in the Munich Festival.

If you’re up in Stowe, your beer will be served in a coveted ceramic mug. At home, you can order ceramic or glass steins online, which will come in handy during the “Steinholding” competition, a strength contest in which the winner is the last person holding a full one-liter beer stein straight in front of their body. It’s harder than it sounds.

What to drink besides beer? Kids at the Lodge get artisanal root beer, and the beer hall has four wines on draft as well. But don’t get too fancy. Says Sam, “Oktoberfest is one of those events where even non-beer drinkers drink beer. It’s a time when people give themselves permission to go a little overboard. It’s a great excuse to celebrate beer and overindulge in it.”

Keep the food simple and delicious
According to Kristina, the food you serve can be equally low-key. As in your beverages, quality outranks variety. “Get some great cheeses, find a local butcher who produces artisanal sausages, and buy some quality sauerkraut.” Adds Sam, “And pretzels! Pretzels with cheese dip is a home-run anywhere you go. You can even buy partially baked pretzels and finish them off at home.”

Their house beer cheese dip is a true product of the region, made from their cousin’s von Trapp Savage cheese blended with a local Vermont Cabot cheddar. Where you serve everything is easy. A single long table creates a sense of community, and a big tent protects you from inclement weather.

Festoon it with string lights, order a few blue-and-white tablecloths — the traditional Oktoberfest colors — and see if you can round up a couple of old beer barrels.

Bring on the music
The signature of Oktoberfest music? Kristina says, “Something that’s upbeat and happy that puts a smile on your face.” Traditionally that meant plenty of accordion-and brass oompah music, with bands breaking into “Ein Prosit,” (literally, “cheers!”) every 15 minutes or so.

(According to Sam, “There’s no such thing as too many times to hear ‘Ein Prosit.’”) What may be surprising is the heavy rotation of American pop classics along with those folk tunes.

Among the most popular are two sing-along favorites, John Denver’s “Take Me Home, Country Roads” and Neil Diamond’s “Sweet Caroline,” accompanied by a sea of swinging beer steins.

For your own celebration, you’ll find scores of playlists on Spotify and the internet. But if it’s in your budget, take things up a notch and hire a live band. The von Trapps bring accordion players over from Germany, and have also found a couple of Bavarian-style bands in the hills of Vermont that kick things into high gear.

Follow the dress code
One of Oktoberfest’s most distinctive elements is the clothing. The von Trapps agree, guests sporting traditional Bavarian attire — dirndls for women and lederhosen for men — elevate the party to another level. “Whether they find it on Amazon or when they’ve been traveling, people show up in wonderful clothing. They’re so excited to break out the gear they brought years ago, and it’s a real ice breaker.” Sam says that creativity is key, recalling “One guy drew a pair of suspenders on a white T-shirt with a Sharpie.

Another fellow, a big burly guy, lost a bet and had to braid his hair and wear a dirndl.” Scour the internet for “trachten” attire (that’s the name of the traditional Austrian folk garb), and do as the von Trapps do — give an award to the best dressed. Perhaps to the guy in a dirndl.

To read more articles from Park Record HOME magazine, click here.

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A high-summer dinner party that won’t make you sweat

Even in the mountains there are days when the temperature soars, the sun blazes, and just the sight of an oven can make you perspire. So consider Ysaac Ramirez. The chef honed his skills in restaurants throughout the steamy southern U.S., and now presides over 4 Saints, an award-winning rooftop lair at the Kimpton Rowan hotel in the desert oasis of Palm Springs, California.

When the thermometer hits 110°F and civilians retreat to mist-cooled pools and air-conditioned lounges, Chef Ramirez and his crew head into the kitchen.

Ramirez has learned that by adjusting his menu, sourcing local ingredients, and staying hydrated, treating your guests to a delicious evening while keeping your cool is a breeze. Here’s how.

Ditch anything hearty

Common sense? Maybe. But you’d be surprised how many people serve their tried-and-true lasagna in the middle of July. Chef Ramirez says he won’t think twice about taking one of 4 Saints’ best winter dishes, stuffed quail with cornbread, off the menu in advance of the heat. “When I cook for winter it’s stick-to-your ribs fare, which is the last thing you want when it’s 110° outside. We’ll change that up for something refreshing that won’t weigh you down.”

But give the people what they want

Even in the thick of summer, Chef Ramirez says his guests won’t stop ordering his cornbread. Which is fine — he maintains his variety is delicate enough to serve on a scorcher of a day. “It’s very light and fluffy, not as dense as other cornbread. We use heirloom cornmeal flown in from South Carolina, and continually whip it with eggs and buttermilk to incorporate more air.” Just do your baking in the morning, before things heat up.

Adjust your serving sizes

Thanks, perhaps, to its Rat Pack legacy, Palm Springs is a steak town 365 days a year. But rather than the gigantic tomahawk you’ll see spilling over 4 Saints plates in winter, Chef Ramirez likes to serve a 6 oz. petit filet in warmer months, accompanied by plenty of greens.

Keep it simple

When you’re lucky enough to get your hands on great produce — in summer, Chef Ramirez has his trucked in from the Santa Monica farmers’ market — treat it with simplicity and respect. “Here’s how I like to eat in summer: Get a great tomato, add some cucumber, finish it with red wine vinegar and a little salt. With the best produce you’ll do a little cooking here and there, but not much. Focus on the types of ingredients you can get, and let them direct your menu.”

Lighten up on the drinks

Whether you call it your pool wine, patio wine, or picnic wine, Chef Ramirez recommends switching from heavier varieties to a sprightlier sip in summer. “I really like piquette, a low-alcohol wine made from the second pressing. It’s super-tart, a little sweet, and has a bit of fizz.” Also called farmer’s wine or poor man’s wine, piquette doesn’t weigh you down and makes sense during a long afternoon of grilling and chilling. Cocktail-wise, Ramirez considers any drink that incorporates prosecco to have a summery sensibility.

Bring on the berries

Childhood summer memories can inspire some of the best dessert creations. “I love anything strawberry,” says Ramirez. “You remember those little Strawberry Shortcake bars from the Good Humor truck? I used to eat those like crazy as a kid, and now I ask my pastry chefs to make a play on that taste. It takes me right back.”

Don’t be afraid to cheat

Cooking a multicourse meal with all the sides can be daunting any time of year, but Ramirez says there’s no need, particularly when it’s hot out. “Nowadays grocers are employing a lot of high-end executive chefs, and their deli sections are full of very good handmade foods. You can cook up a protein at home, then serve it with a pasta salad or a grain salad you pick up at your local store.”

Grill your garden

To get Chef Ramirez really excited about summer cooking, ask him about salad for dinner. “I love grilled vegetable salads — squash, carrots, fennel, maybe a combo of raw and grilled. Toss it all with a little acid and Parmesan on top, and that’s a meal in itself. “When I was in Memphis we did open-fire cooking, and we grilled everything. The biggest surprise I took away from that was radishes. Coat them with a little olive oil and salt and pepper, and toss them right on the coals. You take them off the fire, rub off the skin, and they taste like little bits of pineapple. Really!”

The Great Spice Debate

Some food experts swear that because they make people sweat, spicy foods actually cool down your body. In the right environment — one with very low humidity and plenty of ventilation — the sweat beads that form on your skin evaporate quickly, leaving you cooler. The downside, of course, is that sweating isn’t particularly pleasant. Count Chef Ramirez as one of the non-believers. “I’m not into sitting around a table with a bunch of people who are sweating, and in any case I don’t cook heavily on the spice side.” His strategy: “Drink water! Lots and lots of ice water is the best way to make it through a restaurant shift or dinner prep at home.”

To read the complete Park City Home Summer e-edition, click here.

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As traditional as it sounds, a tea party might be the perfect way to entertain in 2022. It suits intermittent fasters who don’t eat after 6 p.m. It is practically tailor-made for vegetarians. It delights those who live for dessert. And because only the tea needs to be served piping-hot, it is the ultimate make-ahead meal.

Besides which, it’s terrifically festive. The British ritual began in 1840, when the Duchess of Bedford started requesting tea, bread, and butter to tide her over between lunch and dinner. That simple tray soon evolved into a sumptuous spread of finger sandwiches, scones, cakes, and pastries. We went to the experts at Claridge’s hotel, which serves what is arguably London’s most famous tea, for advice on hosting your own gala gathering.

1 Use the right lingo
Many Americans think that the term “high tea” applies to the fancy repast with tiny sandwiches and bone china. Fact is, high tea was traditionally
a workingman’s meal served at the end of the day, a simple meat-and-veg supper. It was called “high” because it was often served at a tall bar or counter, rather than a low-rise tea table. The proper term for the convivial get-together discussed here is afternoon tea. (BTW, a cream tea generally refers to a lighter snack, usually featuring scones and clotted cream.)

2 Consider the guest list
Afternoon tea is generally a small, cozy gathering, a chance to sit together and enjoy lively conversation. So before deciding how many people to invite, think about how many you can comfortably seat around a table.

While you’ll probably want to keep the numbers in check, your guests can be as diverse a group as you please. Men, women, teenagers, couples, whatever — invite anyone who would find pleasure in an afternoon of delicious food and good company.

3 Decide on the timing
Mid to late-afternoon is traditional, typically three or four o’clock. Because tea is an unfamiliar concept to many Americans, you might include an end time on the invitation (“4 to 6 p.m.”).

4 Create the menu
Afternoon tea has three distinct components, meant to be eaten in this order: sandwiches, scones, and sweets. Plan on serving several types of crustless finger sandwiches (figure three to four per person), savory scones (add sweet ones, if you’re feeling expansive), and pastries such as cake, tartlets, and macarons. Serve clotted cream (Whole Foods carries imported jars from Britain) and jam with the scones.

At Claridge’s, the menu has stayed the same for the last 100 years. And current executive chef Martyn Nail is not about to break with tradition. Egg and chicken salad (the Brits call it egg mayonnaise and chicken mayonnaise), salmon, and ham are typical, but most iconic is the esteemed cucumber, which Nail serves with a special cream cheese.

5 Mind the sandwiches
Nail and his “The Claridge’s Cookbook” co-author Meredith Erickson are scrupulous about sandwiches, starting with the bread. “The quality and freshness of the bread is paramount and should always be your first consideration.” If the idea of baking your own bread has you rethinking this entire scheme, head to the grocery for Pepperidge Farm Very Thin Sliced Bread (white and whole wheat), an excellent substitute. Then follow Claridge’s Five Sandwich Rules.

• A sharp serrated knife is crucial for cutting sandwiches. You’ll need a knife with teeth that aren’t too large (these will tear the bread). Something like a Victorinox 10-inch pastry knife is ideal.
• A palette knife or spread knife is crucial for spreading butter and jams. (An offset spatula works well.)
• Never let the bread dry out. Keep the slices covered at all times. We stack the sandwiches as we make them, placing the crust slice of the bread at the bottom and top of the pile to keep the bread just right. You could use clingfilm (plastic wrap), or a damp clean tea towel.
• The one-third rule! The perfect afternoon tea sandwich should be two-thirds bread and one-third filling.
• Keep it even, keep it neat! We slice our loaves of bread lengthways (horizontally) into long rectangular slices, rather than vertically. This makes it easier to cut into rectangular fingers and reduces wastage. The bread should be evenly sliced, evenly topped with the freshest of fillings, then evenly cut and trimmed.

6 Set the table
The type of special-occasion tea you’d find at a fancy hotel is a seated meal. The treats are placed in the middle of the table, often on a three-tier platter, sandwiches at the bottom, scones in the middle, sweets on top.

For a larger, less formal tea, food can be set up at a buffet for guests to help themselves. Tea is poured at the table: Set the teapot in the middle and put a tea cup at each place setting.

Regardless of how you arrange things, this is the time to get out your finery: wedding china, linen napkins, silver cutlery, and bud vases. Don’t forget the fresh flowers, background music, and a crackling fire — pour on the ambiance.

7 Choose your tea
The most traditional choices include Earl Grey, Ceylon black teas such as Orange Pekoe (which, by the way, doesn’t taste like oranges), and Darjeeling black teas. If you’d like to avoid caffeine, Camomile tea — which isn’t a true tea, but an infusion — pairs well with scones. Or if you’re feeling extremely indulgent you can skip the tea entirely and go directly to hot chocolate. Martyn Nail offers an extraordinary version.

8 Pour with panache
Traditionally, water is boiled in a kettle, then poured over loose tea leaves in the tea pot, one heaping teaspoon of loose tea per cup. Four minutes is the proper steeping time for most tea. Be sure to have a strainer that fits atop each teacup, to strain the tea leaves as you pour at the table.

Although purists would object, you could use very high-quality tea bags instead of loose tea. In that case prepare tea as above, substituting tea bags for loose tea. Steep the tea in the kitchen and discard the bags, then bring the teapot to the table. This is as much kindness as subterfuge: Guests shouldn’t have to fuss with a wet tea bag.

Allow everyone to add their own lemon or milk (never cream) and sugar
to taste.

9 Uncork some bubbly
Introducing Champagne to the party turns an afternoon tea into a royal tea, whether you serve prosecco, cava, sparkling wine, or the real deal. Add a splash of raspberry liqueur, Chambord, and you have a deep pink kir royale. ‘Tis the season, after all.

The post Park City Home: 9 Steps to a Brilliant Afternoon Tea appeared first on Park Record.

Eloise was ahead of her time. Nearly 70 years after the publication of Kay Thompson’s classic children’s book, homeowners across the country are craving a life of Plaza Hotel-style five-star luxury. Part of it comes from wanting to re-create the relaxed, happy spirit of being on vacation. And part comes from social media. Influencers in waffle-weave bathrobes sipping wine on sunset balconies create some serious FOMO. Here’s how builders and decorators are bringing hotel style into the home.

Every bathroom a spa
The quest for a spa-like bathroom isn’t just an HGTV cliché. Clean, open, and uncluttered, resort spas are inspiring all manner of bathroom upgrades, from freestanding tubs to steam showers with his-and-her rainshower fixtures. The 2021 Bathroom Trends Study from home improvement hub Houzz reports that 41% of homeowners are using their bathroom for rest and relaxation, with 68% incorporating soaking tubs. Meanwhile, real estate giant Zillow says that featuring the words “steam shower” in a home’s listing can help boost the sale 30% above the expected price.

The remodeling site fixr.com predicted that spa elements would be the strongest bathroom trend in 2021. Fixr.com focused on major bathroom features such as soaking tubs, performance showers, saunas, and bidets, but the little things count as well, such as fluffy white towels and cozy bathrobes. Search for “spa robes” on Amazon and you’ll get over 2,000 results.

The bed’s the thing
While plenty of space-crunched folks use the bedroom as a place to work, exercise, and snack, a hotel guestroom focuses primarily on one thing: sleep. A bedroom that is all about the bed can vastly improve your quality of life.

Aside from decluttering, the easiest way to bring that vibe into your home is investing in a mattress with a hotel pedigree. The most famous hotel mattress, Westin’s Heavenly Bed, was introduced in 1999 and is said to have started the hospitality industry’s fetishization of bedding, which soon crept into residential bedrooms. Westin’s all-white bedding experience includes
a pillow-top mattress and down blankets that come in three versions to suit a location’s climate. If your personal style is strictly 5-star, Four Seasons at Home offers their Signature Mattress, one of the field’s pricier options, at $4,000 for a king.

Already have a mattress you love? Then spring for some hotel-quality bedding. St. Regis pillows, W Hotels duvet covers, Hilton Worldwide flat sheets — there’s plenty to choose from. For the ultimate extravagance, Frette Linens, which you’ll find on beds from L.A.’s Chateau Marmont to India’s Taj Lake Palace, offers a Hotel Collection with double borders that somehow make for sweeter dreams.

Tech talk
Next up: the right touch of tech. One reason people sleep so soundly in good hotels is because the room is dark and quiet. Motorized blackout shades, for years a staple at high-end hostelries, have become a priority for many home-buyers. According to Kitchen & Bath Design News, millennials entering the housing market are asking for a laundry list of tech conveniences they discovered while traveling. In addition to automatic shades, these include USB ports integrated into furniture, televisions hidden in mirrors, and lighting and sound systems controlled via smartphone.

The National Kitchen and Bath Association 2020 survey of industry experts backs this up, reporting that future homes will be full of mod-cons encountered on the road, including smart temperature controls for floors and showers, smart toilets and bidets such as the Washlet shower toilet from Toto, backlit mirrors with electrical outlets, and remote-controlled showers.

Social spaces
Over the last two years, the whole notion of a home’s essential purpose has evolved. For many people, instead of going out for entertainment, the entertainment comes to them.

Top-end condos have long offered personal services such as dry-cleaning and dog-walking. Increasingly, condo buyers want the kind of social buzz encountered in a sophisticated hotel lobby. Case in point: The Leyton, a new condominium development on New York’s Upper East Side, features a 24th floor Brandy Room that takes its cue from top-end boutique hotels. The gathering spaces include a cocktail terrace, solarium, and a communal living room with a circular fireplace inspired by the Hotel Bel-Air, another project from the building’s designers, Champalimaud Design.

Homeowners are also taking the trend outside, to satisfy a need for al fresco entertaining and a desire for yards that feel like a permanent vacation. Cue the demand for statement features (sunken firepits, waterfall walls), weatherproof lighting (outdoor floor lamps, LED defined pathways, and illuminated spheres), infinity pools and open-air showers, portable bar carts and buffets, and comfy furniture previously relegated to the living room.

The sweet smell of vacation
A great hotel lifts your spirit the moment you walk through the door. One way that’s achieved is with a signature scent. While hotels diffuse their fragrance via HVAC systems, homeowners can relive the experience simply by popping into a gift shop or going online. Positano’s glamorous Le Sirenuse resort offers Eau d’Italie, a mix of citrus, bergamot, and black current, while W Hotels from Bangkok to Bogota delight guests with a Corsican lemon and laurel leaf spray. The orange blossoms at Phoenix’s Royal Palms resort inspired its sweet Neroli fragrance. For a whiff of one of New York’s poshest retreats, The Mark hotel offers Frédéric Malle’s Jurassic Flower candle, a magnolia and lavender treat.

Or perhaps you’re a person for whom nothing competes with the smell of freshly brewed coffee. For you, designers are re-creating in-room coffee stations typically found on the road. Single-serve brewing systems like Keurig make it practical, and with enough space in the primary suite you can add a mini fridge or even a wine cooler. Of course it helps if housekeeping comes in later to clean everything up.

The post Park City Home: Hotels Come Home appeared first on Park Record.

For interior design buffs, a good show house is better than a trip to Disney World. And a Kips Bay Show House, whether in New York, Palm Beach, or Dallas, is the cream of the crop, the chance to see how the country’s top talents transform their assigned spaces into domestic fantasies. A majority of the 26 design firms in the 2021 Dallas event — which helped fund charities that benefit children, students, and families — seem to have been working from the same playbook: Let the good times roll!

Cocktail culture
Bars in bedrooms. Bars in offices. Bars in basements. Bars at the pool. On the face of it, the Kips Bay Dallas designers were one thirsty crew. And when you think about it, it makes sense. After so many of us spent so much of the last two years sequestered in small cocoons, the idea of a cocktail party, with its mingling, gossip, and free-flowing beverages, is beyond intoxicating.

The permutations ranged from unabashedly grand to tailored and discreet. On the dramatic side, Liz MacPhail Interiors turned part of the show house basement into a moody lounge, imagining it as a female-forward wine cellar full of unexpected colors — walls paneled in rich aubergine; rust and chestnut accents punctuated with warm metallics; a rose-colored granite bar stocked with brass mugs and ruby goblets. This may be a ladies’ space, but it’s more Greta Garbo than Ginger Rogers.

Bryan and Mike Yates of Yates Desygn also had seduction on the menu. They reimagined their subterranean space as a speakeasy, encased in hand-painted walls and a sumptuous Bordeaux-colored palette. The kitchen and bar area are fit for a brooding romantic hero with a culinary bent, with a mix of stone, steel, and wood, starring a dramatic cantilevered island of gold-swirled quartz.

Hedonistic hideaways
Beth Dotolo and Carolina Gentry know that successful businesswomen aren’t all work and no play. The duo at Pulp Design Studios created an office worthy of the most sophisticated exec, then paired it with a sensual lounge perfect for celebrating that signed contract. Custom cabinetry doors reveal a hidden passage leading to a scarlet salon worthy of the wildest woman, with snake-themed wallpaper, a curvaceous red-currant sofa, and an armchair shaped like a giant human ribcage. And, of course, a well-stocked bar.

In a nook tucked off the poolside veranda, Traci Connell transformed a pool bar and bath into a place meant to beguile and delight. Brass-and-glass shelving holds bartender tools and glassware while martini makings rest on the fluted green cabinets. Animals cavort on the hand-painted wallpaper, and the accents are pure glamour: fringed leather sconces, curvy, peach-colored corner banquettes, Fortuny pillows, and marble flooring.
The boudoir-as-bar reaches the height of chic in the tidy and tailored bar-in-a-closet from Burkle Creative. Brass-and-glass shelving (this show house saw a lot of brass-and-glass shelving) holds all the imbibing essentials, while a super-glam green tufted banquette is both undeniably decadent and made for cozy conversation. Because if you’ve got a party to dress up for, and space for several of your pals to join you, the only thing missing is drinks.

Maximalist messaging
Dining rooms have recently filled in as offices, classrooms, and conference spaces. A dining room designed purely for dining feels audaciously indulgent. Inspired by the spirit of Cirque du Soleil, Corey Damen Jenkins took that concept to the max, creating a tented jewel-box where a pair of quartz tables are set for a festive dinner, chairs are upholstered in canary-yellow velvet, and the sapphire-upholstered ceiling is punctuated by a neoclassical chandelier. If it all feels a bit much, that’s the point: The silver, crystal, and linen place settings, the Chinese porcelain jars and marble urns, and the carved lions heads and regal swan would charm any guest into lingering for hours.

Outdoor living has never been more important than right now, a trend Robin Henry Studio embraced with gusto. With spiritual guidance from late society photographer Slim Aarons, Henry says she imagined, “a Dallas version of his beautiful pool-centered photos of rich, witty, and charismatic characters.” Central to her scheme: A deep-coral-and-white poolside raj tent outfitted with scallop-shell pillows, floor cushions, and rattan accents. You can almost hear the rattle of ice cubes at the bar, lined with a mirrored trellis that is the epitome of preppy style.

The post Park City Home: Party in the House appeared first on Park Record.

Tanya Steel wants to feed your family. Former editorial director of the websites Epicurious and Gourmet.com, founder of the Healthy Lunchtime Challenge & Kids’ “State Dinner” with Michelle Obama, and author of “Real Food for Healthy Kids,” among other books, she has concentrated as much on nourishing children as she has on tempting sophisticated palates. Now that large family gatherings are back on the menu, we knew she was just the person to help us prepare a special-occasion meal that will delight multiple generations.

1 Stick to the tried and true
You might be the kind of cook who tends to rethink the menu for each dinner party, but at holiday time, put your all-time hits on repeat. “Holiday dinners are comfort meals that everyone anticipates,” says Steel. “Kids, especially, look forward to specific dishes that you’ve always done in a specific way. If it’s not prepared that way, it’s not the holiday!” Not that you have to stay frozen in time. “Be a little adventurous and add a new side dish if you like, but keep the stalwarts.”

2 Appetizers are a must (but you can cheat)
Steel believes that appetizers are one of the keys to a real celebration. “They are always a great way to make people feel comfortable and happy from the outset and reinforce that it’s a special occasion. The key is having a nice variety of items while keeping things simple. Among her go-tos: “roasted garlic hummus and spinach-artichoke dip, with interesting tortilla chips made from things like black beans and quinoa, and cut yellow and orange bell peppers for the dipping.” For a cheese plate, “goat cheese, camembert, and a bleu or hard aged cheddar, plus prosciutto-wrapped pitted dates, and lots of flatbreads.” Add a few bowls of spicy Asian trail mix and “you’ve got yourself a fast, easy, sophisticated spread.”

If all that sounds daunting, relax. “You can definitely cheat with the appetizers,” says Steel. “There are so many good hummuses and cheeses out there, you don’t need to make it over complicated.” A visit to your supermarket’s cheese island and specialty aisle should do the trick. Then all you have to do is unwrap and display. “People get really excited about coming into your house and immediately having something to eat and drink.”

3 Don’t even think about skipping dessert
Even if you’re not a big dessert person, this is a non-negotiable part of a celebration dinner. But again, Steel says that dessert is a part of the meal you can outsource without a whit of shame. “If you’re not a great baker, cut to the chase and buy dessert. There’s nothing worse than being a guest who’s saved up all your calories in anticipation of dessert — which is what I do — and then being served some cruddy fruit mess.”

4 Find an affordable house wine
“I always have CK Mondavi wines on hand — they are very inexpensive but very good for what they are. And I always have a bottle of prosecco in my fridge for people who drop by. It’s also smart to have a decent rosé on hand — anything from southern France — and always a sauvignon blanc from New Zealand.” Steel says while many people don’t like beer, and a lot of drinkers are avoiding hard liquor, those flavors will appeal to a lot of palates.

5 Keep the meat and potatoes folks happy
Steel says that no matter whatever else she’s serving, “I make sure I have one thing that I know the meat-and-potatoes folks will like, whether it’s a shepherd’s pie with melted gruyere on top, a beefy stew loaded with chunks of potatoes, parsnips and carrots and enriched with red wine, or grilled flank steak marinated in a garlic, honey mustard, and soy sauce dressing. You should always try and have one thing you know each of your guests love.”

6 Respect different generations
It’s tricky to prepare a menu that will appeal to picky kids, adventurous friends, and relatives with simple tastes. Steel feels the secret is “Having choices and not overreaching in complexity or ethnicity. Playing up people’s heritages is also always a nice way to get people eating, trying different dishes, and talking. Things like rice dishes with seafood or chicken, pastas with veggies, and big salads with mix-in proteins on the side are mainstays that everyone will eat.”

7 Let them eat soup
“Soups are also a good way to please different palates. A roasted butternut squash soup with pesto dolloped on top and threaded through into a design will fill everyone up, look gorgeous, and is the essence of autumn.” 

8 An organized host is a happy host
According to Steel, maintaining sanity before hosting a big get-together is a matter of advance preparation. “Always be hyper-organized and have everything ready to go. Table set, music on, glasses and wine out, most of the food made. That way if there are any last-minute hiccups you can deal with it.”

9 The kids’ table is a lifesaver — up to a point
“If you are hosting a lot of young children, a kids’ table will help ensure an evening everyone will enjoy. It’s no fun to be focused on your kids while trying to enjoy adult company. I think it’s a great idea to feed the kids first and then have them sleepy and playing while you’re all eating dinner.” But, says Steel, it’s a matter of age. “If the kids are say, 7 and up, it’s wonderful to include them at the dining table. They can make the most charming guests. It’s also a great time to model good table manners in front of them.”

10 An impressive menu doesn’t require four-star skills
Steel’s idea of a dream menu for a special autumn occasion combines simple make-aheads (mushroom quiche, butternut squash soup), a crowd-pleasing roast chicken, and a showstopping risotto that’s not as much work as it sounds. And if you’re not up to making the luscious finale, assign it to a guest who loves to bake.  

The post Park City Home: 10 Steps to a Fabulous Family Feast appeared first on Park Record.

Your fireplace deserves some attention. The major architectural feature in many living and family rooms, it is a visual focal point around which the rest of the space is organized. So it’s a shame that so many of us plonk a few objects on the mantel when we first move in and promptly forget about them. If that sounds familiar, it’s probably time for a change. With just an hour, you can give your mantelpiece a makeover that will transform the entire room. Clear everything off, give it a good dusting, and try one of these three basic plans.

Go big and bold
If you have a prized piece of art that measures half to two-thirds the length of the fire surround, center it on the mantel, stand back, and consider stopping right there. If your prized object is truly a prize, you don’t want to distract from its beauty with additional doodads. And certain types of fireplaces look best with just one large embellishment. A hearth with elaborate decorative carvings looks architectural rather than fussy with a single work of art. A bold, minimalist fireplace may demand only one graphic element to maintain its impact.

That element doesn’t have to be a traditional painting. A black and white photo, a beautiful mirror, a framed poster, even a large clock can work. For a casual mood, place the art directly on the mantel, leaning it against the wall (if it’s a heavy piece like a mirror, secure it in place with a wall anchor). If you want to create a more formal impression, hang the piece on the wall three to seven inches above the mantel.

Layer it on
On the other hand, if your mantel still looks a bit tepid with that one prized piece in place, try layering. You’ll still start with a focal point, but it will be part of a tableau. Place the focal point in the center of the mantel, or off to one side for a more informal look.

Choose objects with a variety of shapes and sizes to add sophistication and keep your eye intrigued and moving across the mantel. Candlesticks, a short stack of books, plants, ceramics, and framed art can all come into play here. Keep the arrangement asymmetrical, rather than lining objects up in a row, and place taller items in the back. Think about mimicking the ups and downs of a city skyline or a mountain range. Odd numbers often create the most appealing groupings, and larger items are usually better than small ones. If you want to use a smaller piece, stacking it on a few books or atop a decorative box will give it more presence.

It’s okay to partially overlap one object with another, just don’t hide anything entirely. And employ restraint — once you have more than five objects, your tableau can start to feel crowded. Feel free to experiment with a variety of pieces, but this shouldn’t be a random assortment. Objects should be related in some fashion (by color, theme, or material) and should complement the room’s decor.

Embrace symmetry
When done beautifully, there’s nothing quite so timelessly appealing as a balanced mantelpiece. Pairs of identical objects — candlesticks, obelisks, stick lamps, and vases are traditional — typically flank a central anchor. You can also create two mini-vignettes that mirror each other. Consider placing a framed black and white photo in front of a topiary on one side of the focal piece, and duplicating the set-up on the other side. Another classic option is to line up an orderly collection of treasures that are nearly identical in color and size, such as a row of jade bowls or Art Nouveau crystal goblets.

But you don’t have to be matchy-matchy to achieve a symmetrical look. The key is to concentrate on balance: Two or three slender items grouped on one side of the anchor will have the same visual heft as one sturdier piece on the other side. However you go about it, a successful symmetrical arrangement usually leaves enough empty space for all the pieces to breathe. 

The post Park City Home 60-Minute Upgrade: Mantel Makeover appeared first on Park Record.

Sunshine burnishes a marbled countertop. Rows of crockery nest in glass-front cabinets. A faucet gleams like modern art.

A beautiful kitchen is uplifting. Not just because of the smells wafting from the oven, but because light, order, and craftsmanship, particularly in the heart of the home, make the world feel like a better place.

Laura Medicus understands the alchemy. Her design firm, Laura Medicus Interiors, specializes in kitchens and has been lauded by national style publications and websites, as well as clients throughout the Rockies. Fresh and straightforward, a Medicus kitchen is above all thoughtful, designed to make life not just prettier, but easier. We wanted to learn how to employ a little Medicus magic.

Park City Home: First things first. How do you determine what will improve a kitchen’s functionality?

Laura Medicus: Most people can tell me exactly what’s wrong with their kitchen as soon as I meet them. Sometimes it’s that the kitchen is too cramped because it’s in an older home and we need to consider taking down a wall. Sometimes it’s that all the appliances are crammed into one small corner of the kitchen. Other times it’s an island that is either too big for the space or is an awkward shape.

The first thing I do is measure the existing space and study it with just the walls that we have to keep. It’s important to keep an open mind when you plan a space. Just because the refrigerator is in one spot right now doesn’t mean it needs to stay there. I love this part of the process — it doesn’t cost much of anything, just time — to look at your space with a clean slate.  Flipping things around — adding a window, taking down a wall — all of it’s free at this point so why not try it?

PCH: What’s the biggest mistake people make when undertaking a kitchen renovation, and how can they avoid it?

LM: Mistakes and regret come from not fully exploring your options at the beginning. Keep an open mind.

Try to think about your space in new ways and don’t get hung up on what you have right now or what your neighbor did. For example, sometimes moving a sink isn’t as costly as you think it will be, or, adding a window can be more affordable than you imagine. Lost opportunities are big mistakes.  
The other thing I see over and over are people not getting things they want because they overthink what a potential buyer might want. These “potential buyers” cause people to second-guess every decision they make and they end up with a design they feel lukewarm about.

PCH: Can you pinpoint any current trends that you feel will look dated in a few years, along with any you believe are here to stay?

LM: Kitchen trends shape my business. Unless you want a more traditional kitchen, you will likely fall in love with a trend when you remodel your kitchen and that’s okay! Design is cyclical and it’s okay to want something current in your new kitchen. Most of us dress to keep up with fashion trends and most of the time our homes are kept up to date as well. 

Having said that, I’ve never been a fan of extra thick countertops. This was in style 10 – 15 years ago and it seems to be coming back. Arches are all the rage right now, but they are something that we just finished eradicating from 80s and 90s homes. Unless you have a certain style of home, think twice before adding them. I’m not a huge fan of bold, patterned backsplashes. I think they can be visually tiring. However, a backsplash is a fairly easy thing to change if you get tired of it.  

Natural stone like quartzite, soapstone, and marble are timeless. A well-proportioned and classically laid out kitchen with an eat-in island will always be in style. 

PCH: What has been the biggest innovation or improvement in kitchen design over the last few years? 

LM: Quartz countertops just keep getting better and better. They’re an affordable, easy way to get the high-end look of marble or quartzite without any upkeep.  

PCH: As far as budgeting goes, do you have a splurge/
spend philosophy?

LM: Adding a window and/or taking out a wall is almost
always worth it. Adding light and air into your space will lift your spirits more than an expensive backsplash. After that, good solid cabinets are a worthwhile investment. Your goal is to get cabinets that will last decades. Don’t worry about the color or wood tone in terms of longevity — if they’re good cabinets you can have a professional paint them in 15 years when you’re ready for something new. Appliances are also great investments. A high-end stove or range adds value to your home and is something you will use every day.

As far as saves go, you can reign in your money on the backsplash, countertops, lighting, hardware, and even sinks.  

PCH: Can you ballpark what a full renovation of an average
kitchen would run?

LM: It depends on if you are knocking out walls, updating
your floors, updating your electrical, or moving any plumbing or gas lines. For a very basic kitchen remodel $40,000 should be comfortable. If you want to move walls and move other things, you will want quite a bit more. Most of the kitchens I work on start around $80,000.

PCH: If a homeowner needs to delay a full kitchen reno for a year or two, is there one project they can tackle that will have major impact? 

LM: Paint your cabinets!

If you know you’re going to get rid of your cabinets in a year or two, go ahead and paint them. White or black are the easy choices, but a temporary fix is a perfect time to get a little bold with color. I recently helped a couple select a gorgeous deep blue-green to re-paint cabinets from the 1970’s that they needed to hang onto for another year. They’re gorgeous!

PCH: Even the most thoughtfully designed kitchens can end up looking a bit cookie-cutter. How do you combat that?

LM: If you’re able to customize or make at least one thing in the kitchen unique it will help keep it from looking like it’s straight out of a cabinet catalog. For example, repurpose antique or vintage doors for your pantry. Or have a local carpenter make a custom base for your sink. If you’re able to sacrifice a little storage, pull back on the amount of upper cabinets and hang vintage art or plates in that area. I call all of this “unkitchening the kitchen.”  

PCH: Have you ever had an “uh-oh” moment during a renovation, when you realized you needed to go back to the drawing board, or change course?

LM: Last year, we had to add a support column in an incredibly awkward spot.

It was a last-minute addition from an engineer after the contractor demoed a wall, not realizing there was a support column inside it. The new column needed to be right in the middle of a walkway around an island.

I ended up creating an L-shaped island that attached to the column. It actually became a more unique look for the client over the standard rectangle that we were going with before.

PCH: What do you like particularly about designing kitchens? 

LM: I like the challenge of a kitchen. There are so many different things that a kitchen needs to provide and it’s also a place where humans love to congregate. Being in someone’s kitchen allows access to them as a real person. It’s personal and special to get to help someone else cook or to share a cup of coffee in their kitchen. Kitchens are an important part of daily life and I love being part of that.   

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