Cedar kitchen designed for family time
News from U-T San Diego:

By Tatiana Machado-Rosas, Special to the U-T2 p.m.Nov. 21, 2014

A focal point in the remodeled kitchen is a large island of gray-stained cherry wood with a concrete countertop.

Thanksgiving is right around the corner, and families are getting ready to cook holiday favorites and turn their homes into aroma-filled spaces for dining and entertaining.

With four children and a large extended family to entertain, our clients wanted to remodel their kitchen to improve its space and functionality while retaining the cabinlike feeling of the 1972-era San Diego home.

The kitchen has a 48-inch Wolf stove with two ovens and six burners. Jackson Design and Remodeling

The kitchen has a 48-inch Wolf stove with two ovens and six burners.

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Related News:

Kitchen Design: Good Stock Farm Cooking School
News from The Republican – masslive.com:

Sandy and Angie D’Amato are the proprietors of Good Stock Farm, a new cooking school nestled in the heart of Hatfield. Transplants from Milwaukee, Wisconsin, they turned their 750 square-foot farmhouse into a live-work space with the help of a sizeable addition.

Sandy, a celebrated chef and Wisconsin’s first James Beard Award winner, was able to have his dream kitchen and his wife Angie, former front-of-house maven for their acclaimed restaurant, Sanford, has a comfortable place to welcome the students who walk through their door. MassLive Food asked them what it was like to build their new kitchen.

Q:  What did you not like about your old kitchen?

A:  We had nowhere near enough storage for the amount of kitchenware a chef uses and the lighting was a challenge. The refrigerator was probably wonderful in its day but the electric stove had to go. Sandy only wanted to cook on gas, like every chef, and cursed every time he turned the thing on. I remember the first time he tried canning preserves on it. He crammed the large pots together over the little spiral burners so…………… continues on The Republican – masslive.com

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