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Palm Beach meets mid-century modern in Marcie Blough and Kip Dawkins’ kitchen.
STYLE ON TAP
Sleek master-bath luxury in Hanover County
D E PA R T M E N T S
Fantastic fall recipes from cookbook author Debi Shawcross
Bathroom brighteners Homegrown tile art An upscale man cave Life-saving chores A designer’s kitchen The Crozet house on East Main Street Fall harvest
Supper at Quirk Gallery A few of fall’s events Bathrooms go green with Kevin Korda. A grab bag of websites, books and new products
ABOUT THE COVER: Kip Dawkins photo
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Plus: Resource Listings on Page 62
LETTING IN THE LIGHT
Caley and Andrew Crawford bring down the wall between cooking and dining.
A SIMPLE SUPPER WITH FRIENDS
Designer Marcie Blough chose a striking glass tile backsplash to complement her kitchen’s natural cherry cabinets.
R I C H M O N D
H O W
H O M E
G A R D E N
R I C H M O N D
L I V E S
from the publishers of richmond magazine President/Publisher Richard Malkman Editor-in-chief Susan Winiecki MANAGING editor Brandon Fox
a comfortable sofa
senior editors H O Andrews, W R I CTina HM OND LIVES Kate Eshleman Contributing Writers Deborah Rider Allen, Courtney Crane Dauer, Chris Dovi, Anne Dreyfuss, Maureen Egan, Jessica Ronky Haddad, Katherine Houstoun, Susan Howson, Sara Jackson, Harry Kollatz Jr., Megan Marconyak, Kris Spisak
R I C H M O N D
H O M E
EDITORIAL INTERN Rachel Dozier
G A R D E N
CREATIVE Director Steve Hedberg
L I V E S H O WartR Director I C H M V. OLee N D managing Hawkins Contributing Photographers Kip Dawkins, Barry Fitzgerald, Beth Furgurson, Jay Paul, Jeff Saxman, Sarah Walor, Todd Wright
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CONTRIBUTING Stylist Courtney Crane Dauer Contributing illustrators Jeffrey Alan Love, Bob Scott PHOTOGRAPHY INTERN Katie Brown Sales Director Rich Malkman SENIOR ACCOUNT EXECUTIVES Scott Bunce, Steve Coffield, Martha Hebert, Kelly McCauley AD PRODUCTION COORDINATOR Laura Ashley-Duszak
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Your design divining rod
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Worth the Wait
re-did my kitchen four years ago, and I never want to do it again. Two months spent eating out of a toaster oven with the refrigerator in the dining room are two months of my life that I’ll never get back again. There were surprises as well: We found an enormous bee’s nest in the ceiling, mice under the stove and galvanized plumbing crumbling from the inside out. I chose my refrigerator solely on its looks, so I’ve had to live with the fact that the doors are hard to shut, and the drawers were engineered for maximum breakage. The problem with all that is that my kitchen looks great. It’s been astounding to discover that cooking on a brand-new stove is so much easier than on one from EXTRAS the 1960s. And the cabinets! The storage is amazing, and it actually took me a few weeks before I realized that I didn’t have to jam all of my plates and bowls and Tour this house! glasses together, but could spread them out over six cabinets if I wanted to. That’s the beauty of a new kitchen. Sunday, Sept. 25 At the moment, we’re right in the middle of re-doing our upstairs bathroom. The at 1 p.m. RSVP process is nothing like a kitchen makeover — for one, except for a day or two, we can still use our bathroom while we work on it. That’s huge. Also, there aren’t nearly as to tour@rhome many choices to make, and the stakes are much lower if you end up regretting one mag.com. of those choices (although I’m not talking about tile here, folks — that’s a biggie that Story on Page 34 you need to consider carefully). Lots of people are deciding to ﬁx up the home that they live in now, rather than sell it and buy a new house. Kitchens and baths are two places where you can get CORRECTIONS more bang for your buck when renovating. Both renovations increase the value of • In our Reader’s Favorites the house, but more important, they’re both rooms that you use all the time. In fact, survey in the July/August I would venture to say that your kitchen and bath are the two rooms that you use the issue, your favorite closet most and updating them goes far beyond the surface — when the functional becomes installer was Closet Factory. easier and more attractive, your happiness quotient is bound to increase. Unfortunately, In this issue, we’ve found a few examples to inspire you. Designer we incorrectly Marcie Blough and photographer Kip Dawkins had a Pepto-Bismol pink listed the ownFollow us on ers’ names. kitchen with storage limited to one drawer (Page 34). By removing a wall, Twitter at Bryan and the two opened up the space and made their kitchen not only more useful, @RHOME Teresa Mueller but much lovelier as well. are the owners. MAGAZINE Taking out a wall is often the way to solve the problem of too little space, and in the Crawfords’ Fan home, it was an essential part of reconﬁguring • We overlooked a typo their cramped galley kitchen ((Page 48). Without it, cooking and entertainin the favorite ing could be fused for maximum enjoyment. electrician category of the It’s not that often that I walk into a bathroom and gasp, but Reader’s Favorites. It should that’s exactly what happened when I saw the Gathrights’ have read J.G. Taylor Corp. master bath (Page 42). Dramatically long, curving faucets, lots • We incorrectly referof mirrors and an overﬂowing jetted bath make for a luxurious reenced George Hunt of Old treat from the hectic day-to-day pace. South Construction Services Once you’re done ﬁxing up your house, it’s time to invite your as “Turner” in the last two friends over. Get organized with cookbook author Debi Shawcross paragraphs of the entry. and make it a regular part of your life with a supper club. Shaw• There was confusion cross shares a few tips and recipes to get you started on Page 56. about the second place Lastly, there’s big news here at R•Home. Our talented — and winner in the favorite beautiful — managing art director traded in one last name for swimming pool and spa another on July 9. For the ﬁrst time, on this issue’s masthead, the installation category. It was former Lee Aulick debuts as Lee Hawkins. Congratulations, Lee! Pla-Mor Pools in Ashland. Your new husband, Marshall, is one lucky guy! Microsoft Tags 101 Follow these simple instructions, and content marked with a Microsoft “Tag” can be viewed on your smartphone. BRANDON FOX email@example.com
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Stephen Salpukas shot photos for 20 years at the Richmond Times-Dispatch and Style Weekly. He’s ridden roller coasters backwards, and hung from water towers upside-down to get the perfect shot. Now working as the university photographer for The College of William and Mary, Salpukas has waded up to his waist in mud to photograph students researching clams on the Chesapeake Bay and received Secret Service clearance to photograph Queen Elizabeth II. Next month he will begin teaching at VCU (something his mother always told him that he would be good at). Jeffrey Alan Love is a
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A freelance writer and past Richmond magazine Style editor/staff writer, Megan Marconyak loves covering home trends and drooling over the stylish homes she gets to visit for her Favorites column. Always looking for the latest and greatest when it comes to fashion, Megan also covers area shopping and style events on her blog, Shop Talk, at richmondmagazine.com. During the day, Megan works as a copywriter in card acquisitions marketing for Capital One.
Anne Dreyfuss graduated from James Madison University with a degree in journalism in 2010 and soon after took a full-time writing position with Richmond magazine. She covers health, beauty, fashion and events for the magazine, and she manages the Carytown guide. In this issue, she writes about an art exhibit at Quirk Gallery, where artists were asked to create the perfect table setting with friends. The frequent dinner-party hostess says the night gave her inspiration.
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Richmond-based freelance illustrator. Born in Charleston, S.C., he has lived in Germany, Texas, North Carolina, Nebraska, South Korea, Hawaii, Colorado, Florida, Pennsylvania and Tennessee. He attended Colorado College and graduated with a B.A. in creative writing in 2000. After graduation, he moved to Philadelphia, where he was a musician, personal trainer and martial arts instructor for six years. You can see more of his work at jeffreyalanlove.com.
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from Roomers Design Shoppe
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Cotton towel by Revere Mills, $8 from Stein Mart
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Sean, Max and Cindy Haynie, Nikki Benninghoff, and Gracie, the dog
Ancient Art MAKING MOSAICS AT APPOMATTOX T I L E A R T C O. By Elizabeth Cogar Batty
hen mosaic designers Cindy and Sean Haynie and partner Nikki Benninghoff (Cindy’s sister) chose a Beaux Arts storefront in Petersburg for their business in 1999, they knew that it had once been a Model-A Ford factory and that the space had its own cool factor. But there was serendipity yet to be discovered — a clean-up revealed, under inches of sawdust, a mosaic tile ﬂoor that would become the perfect foundation for Appomattox Tile Art Co. Twelve years later, the 45,000square-foot space is home to a staff of 30 who create mosaics for clients nationwide. As a wholesale tile purveyor, the company works mostly with architects, scan it contractors and interior designers who are buying for clients’ homes and businesses. The showroom displays a wide variety of their origiGet free app at gettag.mobi nal designs for borders, See pg. 8 for info medallions, decos and ﬁelds, plus examples of one-off projects. Behind the showroom are huge spaces containing mosaic assembly tables, stone-cutting devices, and packing and shipping supplies. All steps of the process take place there — after the design has been ﬁnalized and the stone has been cut into the propersized tiles, staffers ﬁt thousands of tiny pieces into precise design drawings on white paper. Sticky plastic is rolled across the ﬁnished mosaic to hold the tiles in place until they reach their destination and can be permanently grouted on site. We asked Cindy Haynie a few questions about the company’s work:
R•HOME: How did you get into the tile business?
Cindy Haynie: It was 1999, and my husband, Sean, a watercolor painter, needed a change. I had been working with another tile company. We both studied art at Radford University and had particularly loved the Byzantine mosaics. On our honeymoon we visited Greece and fell in love with Cleopatra’s floors. R•HOME: Where do you get your materials?
Haynie: We get stone from all over the world — Italy, Greece, Brazil, Portugal, China — wherever we can get natural stone. We deal directly with factories, no agents. We know exactly what we want and the quality we need. I recently returned from a trip with our son to Italy to visit some factories. R•HOME: How is your work priced?
Haynie: It ranges from $25 to $400 per square foot, and the price of a finished mosaic is determined by the level of detail and colors. Blue is the most expensive color because
it is the hardest to get. We are wholesalers, and we sell through 80 to 90 showrooms, particularly for kitchens and baths, across the country, plus we do one trade show per year. There are only a handful of high-end mosaic companies in the country. R•HOME: Who designs the mosaics?
Haynie: Sean and I do, and also some of our staff. Whenever we have a new collection to launch, we have a naming contest where we lay out on the floor all of the samples and the staff suggests names of the new designs. R•HOME: What is the process for making a mosaic?
Haynie: It starts with us giving the client a quote,
The 45,000-square-foot space is home to a staff of 30 who create mosaics for clients nationwide. 16
s e p t - o c t 2 011
A mosaic tile ﬂoor was found in the company’s building under inches of sawdust.
and once the price and design have been finalized, we go into production. The stone is cut, then the design is put together, it’s checked by all of us, then shipped in pieces with a map to show how it should look when assembled on site. R•HOME: Any famous clients?
Haynie: We’ve done work for A-Rod, Meryl Streep, [former New York Gov.] Mario Cuomo and others who don’t want to be named. R•HOME: What do you love about what you do?
Haynie: I love the design process the best, and not just creating designs but also sourcing of ideas, finding inspiration when I travel.
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Built in 2009, Claude Whitehead’s man cave is often filled with old friends.
Their fantasy football league trophy — the “Fantasy Cup” — has each champion’s name engraved on its base. Nearly 20 years of winners are now recorded there.
A Grown-Up Tree House CLAUDE WHITEHEAD’S HIDDEN MAN CAVE By Kris Spisak
s e p t - o c t 2 011
t ﬁrst glance, it simply looks like a carriage house — and it blends perfectly with its Windsor Farms neighborhood. Upon a second look, the structure seems reminiscent of a tree house, with a second-ﬂoor deck shaped around the wide trunk of an ancient tree, and a door shaded by a ceiling of leaves and tangled branches. But it takes an invitation inside to discover what it really is: Claude Whitehead has created his own, envy-inspiring man cave. “We wanted to have a place where we could get our group of friends together, a place where we wouldn’t bother anyone inside, where we could have fun, watch football, golf and shoot pool,” Whitehead explains. “The
Stephen Sa lpu kas photos
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Tree House cont’d
RIGHT Local painter Don Philpy did the stain work on the outdoor trim around the garage door, as well as the reclaimed barnyard-lumber ceiling inside. INSET Wes Freed’s painting, Country Haunt, is a favorite of Whitehead’s.
separation from the house is huge … we can stay up until midnight, while my wife and kids are asleep inside the house not [being] bothered.” On Sundays in the fall, while the leaves are changing color outside the windows, the handmade, oversized Williamsburg brick-and-copper lighting ﬁxtures add a touch of antiquity to the structure. Inside is often less tranquil. Whitehead’s fantasy football league has been together for 18 years straight. And since those 12 friends are largely Dallas Cowboys and Washington Redskins fans, some noise understandably happens. Surrounded by walls painted in billiard-table green with a rich, dark
Glen Harvill (left); Kirk Candler (middle); Ron Becker (right)
s e p t - o c t 2 011
wood-paneled ceiling overhead, Whitehead and his friends make themselves comfortable with beers in hand and munchies at the ready. With the NFL lockout behind them, they have fantasy football on their minds. “This place is perfect for our fantasy draft and league meetings,” says Edward Hettrick, a friend of Whitehead’s since their school days, who helped with the design and construction. “We do our draft in person. It’s the best day of the year for us, a seven- or eight-hour event.” Personal details deﬁne the space. There’s a souvenir photo of the Old Course at St. Andrews (the birthplace of golf), fraternity pictures and a touch of spooky Americana in the Wes Freed painting that hangs over Whitehead’s leather couch. However, surprisingly, the most special piece of the interior doesn’t hang on the walls. It’s the handsome reclaimed wooden beams overhead,
an unusual family heirloom. “The ceiling is from one of my dad’s tobacco barns in Chatham that burned down,” says Whitehead. “We were luckily able to salvage some of the wood, which had been sitting on a dirt ﬂoor for 25 years. It makes my dad happy to have some of it in Richmond.” Although there might be a spiral metal staircase instead of a rope ladder, and girls are sometimes allowed inside, this man cave is still a clubhouse. Whether it’s football season, college basketball season, or any other time of the year, it’s always nice to have a place where boys can be boys. “We get a heck of a lot of use out of it,” says Whitehead.
Next issue’s Hunt:
Best Living Room in Richmond
Send in your nominations or nominate yourself today! Email TheHunt@ rhomemag.com or direct message us on Twitter @RHomeMagazine. P.S. Thank you for all of your man cave nominations!
Above: Stephen Salpukas photos
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Kitchen Sink How Doing the Dishes Saved Civilization
By Maureen Egan
ames Taylor has never been in my kitchen, but if he had spent any time here at all, I suspect he would have written something other than “You’ve Got a Friend.” “When you’re down and troubled and you need a helping hand, when nothing, oh, nothing is going right, close your eyes and walk to the sink, and turn that light right on, to brighten up even your darkest blink ... Breakfast, lunch, dinner or brunch, all you have to do is hunch. Just do the dishes.” If only we all could take those words he never wrote to heart. When the entire house is a mess, life is in a tizzy, the phone and the mail bring only complications, and you’d just as soon put your to-do list in the garbage disposal, it’s best to do the dishes. (And maybe wipe the counter — and consider sweeping the floor.) Doing dishes is almost as soothing as J.T.’s voice, and the dishes are always there, unlike your friends. Whenever I call my friends to come over, I end up with more dishes to do anyway. I’m kidding, of course. Doing the dishes doesn’t actually take away the day’s angst-producing issues, but at least it empties out the sink. Doing dishes is an eminently doable task. Finite — until you eat again. Cooking gets all the glory and more of the television shows, but doing the dishes is actually what holds civilization together. The dirty work always does. Civilization depends on communication. Spain perfected the language of fans; the United States, the language of Twitter. In my house, much more gets said with dishes. When my 20-something children are home, they keep different hours than us worker bees, and dishes play a surprising role in our communication. There’s the signature walk in the creaky door at 2 a.m., grabbing a glass of water (from the cabinet with the squeaky door), clonking it against the icemaker-thingie and letting that ice motor rumble and churn until the ice hurtles — thunk, thunk — down into the glass, echoing throughout the house. That’s their way of letting me know they’re good. Message received. A dirty bowl of smeared brownie batter left in the kitch-
en sink starts a rollercoaster of emotions — brownies! Somebody made brownies! How warm and generous and selfless and sweet. OK, so there’s an inch of water in the bowl, which tells me two things: 1. I didn’t rate to lick the bowl, and 2. whoever was sweet enough to make the brownies wasn’t quite sweet enough to clean up after her/himself. But there will be brownies tonight, so I can live with that. If I find out the brownies are for someone other than me, the empty pan with a few crumbs in it is the brownie maker’s way of telling me I don’t need to eat an entire pan of brownies. Sometimes they tell me that in so many words, too, usually with signs written in Magic Marker. Spelling it out in crumbs is just mean. Doing the dishes provides an excellent way for spouses to communicate. It’s a handy use of marital piss (not to be confused with marital bliss). Slamming pots and pans around in the sink, and maybe even doing a crappy job of getting the baked-on cheese off the casserole dish are not, perhaps, best practices in marital communication (whacking one’s spouse with a frying pan clearly wins that prize), but one might as well get something accomplished while in the worst mood ever. The bonus is that the dish-doing spouse can then feel even more superior to the non-dish-doing spouse, which is essentially the point. (Speaking hypothetically and parenthetically, of course.) Thankfully, the sink can be a community playground as much as a battleground. After a pleasant meal when the conversation continues while the dishes are cleared, it can be good ole family fun to do the dishes together, wipe the counters while you banter, and reminisce about wacko family members who aren’t there and their passive-aggressive dishwasher-loading behavior. If four people are in the same room, and televisions, computer screens and cell phones aren’t involved, that really is a victory for civilization. We have doing the dishes to thank for that.
It can be good ole family fun to do the dishes together, wipe the counters while you banter, and reminisce about wacko family members who aren’t there. 22
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Bob Scott i l lustration
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Useful Elegance DESIGNER ABBEY BISHOP DESIGNS HER OWN KITCHEN FOR WORK AND PLAY
By Megan Marconyak
When Abbey Bishop, interior-design principle at Katheryn Robertson Ltd., decided to renovate her kitchen, easy use was key. Katheryn Robertson is a full-service design ﬁ rm with an emphasis on kitchens and bathrooms, so Bishop had plenty of resources at her ﬁ ngertips. “I usually go through my customers’ cabinets and get them to tell me what a typical day is like,” she says. “We map out a strategy for what’s going to make sense for the way that person lives and what needs to be at hand.” When designing her own kitchen, Bishop followed a similar process. She loves cooking and entertaining, so she designed the room to be functional but to
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For her 40th birthday, Bishop gave herself a painting that reminds her of her childhood growing up on an Arabian cattle farm. She likes the colors, plus it covers the electrical box that was originally in the utility room.
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INSTANT HOT-WATER HEATER
Bishop is about to replace the built-in soap dispenser with an instant hot-water heater: “They’re really helpful when you’re making sauces.”
TILING The tiling in Bishop’s kitchen is installed all the way to the ceiling instead of stopping at the back splash: “It’s what you see in older, turn-of-thecentury homes.”
ANTIQUE BAKERS’ TABLE
Instead of a permanent island, Bishop uses an old bakers’ table. She fills it with extra items like cloth napkins and utensils. She can move it, creating extra counter space when she needs it.
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Bishop’s house was built in 1952, when a lot of homes featured valances that hid kitchen light fixtures. She added arched valances in lieu of window treatments as a nod to the past.
COSTA ROSA COUNTERTOP
Not only does Bishop love the rich brown tone of her counter, but she says it hides little spills when she’s in a hurry.
Because Bishop grows lots of vegetables in her garden, she made an old plant urn into a sink outside of the mudroom that connects to her kitchen. This way she can wash her plants without tracking dirt into the house.
look elegant when guests come over. Her original kitchen was small, so she expanded it to encompass space originally occupied by a utility room and added new counters, ﬂooring and cabinetry. The new room still isn’t eat-in, which Bishop prefers. “It’s really just for the task at hand,” she says. “Plus, I can set it up buffet-style and use my dining room for parties.”
Her original kitchen was small, so she expanded it to encompass space originally occupied by a utility room.
The Mexican clay tiles are hand-molded and add warmth to the room.
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Harry’s History 28
Mr. Crozet Doesn’t Live Here Anymore 1 0 0 E . M a i n S t. O f f e r s a S y n o p s i s i n B r i c k o f R i c h mo n d H i s to r y By Harry Kollatz Jr.
n 1815 Curtis Carter, a prosperous and propertied brick maker, built his twostory house at 100 E. Main St. in an L-shape over an English basement, with a back porch where the present east wing stands. At the time, this would’ve been on the edge of Richmond’s West End. Carter sold his handsome place in 1822, and Frenchman Claudius Crozet acquired the property and lived there from 1829 to 1832. He was born in 1789 at Villefranche-surSaône, and, according to architectural historian Mary Wingfield Scott, Crozet served as a decorated officer of artillery under Napoleon “from Wagram to Waterloo, only missing the last battle because he had been sent to pick up more powder.” After Napoleon’s final exile, Crozet, then 26, fled with his bride, Agathe, to the United States. He moved to Virginia in 1823 to assume the post of the state’s engineer and in that capacity, he mapped waterways and planned roads. Crozet became embroiled in the politics and economics of constructing the James River & Kanawha Canal. He argued that railroads were the future if Virginia was to reach into the markets of the west. The canal’s directors didn’t agree. Crozet resigned to become Louisiana’s engineer in 1832 but returned by 1837 to work once again in the commonwealth. He was a co-founder of the Virginia Military Institute, which opened in 1839. As an engineer, perhaps his greatest achievement was a series of four railroad tunnels near Rockfish Gap by Afton Mountain. The house on East Main Street went through owners, renters and foreclosures. Meanwhile, the area near First and Main grew into a neighborhood of mansions, row houses, churches and shops. Prominent and landed physician William B. Gray bought the house at auction in 1872 and may have added the second wing in the back and converted it into a double house. Renters included the family of candy maker Eugene B. Farinholt and later the
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painter (of houses, or otherwise not indicated in city records) Charles E. Vaden in 1923. By this time, the 100 block held a number of antique stores, and artists and craftspeople were turning carriage houses into studios and workshops. Antiques dealer Meta R. Turpin called her business Crozet House Antiques, and Midlothian cabinetmaker Leon Holland worked there, too. By 1949, Turpin moved her shop to the Jefferson Hotel but kept the Crozet name. During the mid-1950s, two agencies that forever altered the city maintained offices in the house: the Richmond Redevelopment and Housing Authority (RRHA) and the renowned Marcellus Wright architectural firm. The house was sold to the architects in 1961. The Wrights, father and son, dominated Richmond architecture and urban planning for more than half of the 20th century. RRHA oversaw the construction of the city’s subsidizedhousing projects and the wholesale demolition of Fulton, in the city’s East End. Under the senior Wright’s direction, the firm’s accomplishments included the Mosque (Landmark Theatre), the John Marshall Hotel,
Johnston-Willis Hospital (Kensington Court Apartments) and the Christian Science Church on Monument Avenue. The younger Wright, who studied in Paris and in the 1930s visited the ancient cities of Iraq, strove to drag 19th-century Richmond into the 20th century. Preservation didn’t interest him, although he possessed affection for the Crozet House. While heading the city architectural commission, he championed replacing most of Jackson Ward and Court End with modernist structures, including the new City Hall building and the Coliseum (though he didn’t design either). He advocated for the Manchester Bridge and the Downtown Expressway. Attorney V. Cassel Adamson Jr. brought his general law practice to the Crozet House in 1971, renting until purchasing the house two years later. “I’ve maintained a tendency to like older places,” he says. “I’d admired the house a long time, and it became available.” Adamson, semi-retired, says this part of town has been underappreciated for decades. “I’m not interested in selling the old place. I would like to find a kindred spirit who’ll care for it as much as I do. We have a custodian’s responsibility of historic properties, and it’s not to be taken lightly.”
The Crozet House on East Main Street
Katie Brow n photo
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resumes its post-summer pace. Brooks agrees, noting that if you didn’t plant a summer garden this year, you can even stuff a small vegetable patch into other areas of your flower garden. When you pull out your summer annuals as they die back in the cooler weather, simply replace them with vegetable plants.
Cool Eats T ry a f all gar d e n f or c ool - w e at h e r v e ggi e tr e ats By Sara Evans
Harvesting the last of your summer tomatoes and peppers doesn’t have to mean the end of your gardening (and eating) pleasure. Put in a fall vegetable garden and, with a little planning, your bounty could last until Thanksgiving or later. Cool-weather crops can be grown in the spring, but they tend to be easier to start and establish in the fall months. With a fall planting, you’re generally getting started in late July or early August, and as long as you give seeds or transplants lots of water, you can plant them directly into the garden, says Tim Adkins, cofounder of Backyard Farmers. Not sure you’re up to a second go-round this year? Stop by the Executive Mansion and check out its fall garden. Started by Virginia first lady Maureen McDonnell in 2010, it was just planted for its second harvest this year — by preschoolers, says mansion director Sarah Scarbrough. If you’re ready to dig in, here are some tips to get you started: 30
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Kick it off now. You can start seeds as early as July for a fall planting, Adkins says. If you hold off until August or September, though, just make sure to buy established plants at a nursery to ensure that they mature within the shorter fall growing season. Most importantly, work compost or potting soil into the garden’s soil to retain moisture and water frequently so that seeds sown early don’t dry out. The transition period at the end of the summer is a perfect time to prepare the soil for fall planting, says Kathy Brooks, owner and landscape designer with Bloomin’ Gardens Inc. You’re already pulling out or cutting back summer vegetables, so take a few minutes to mix a half-inch or so of compost into the top layer of soil. When you’re ready to plant in the spring, the ground will be ready to go. Keep it small. Only till under a quarter of your summer garden for a fall planting. Let the rest go fallow, or plant a cover crop like winter rye or legumes to protect soil nutrients through the winter, says Adkins. A smaller fall plot means that you won’t have to spend as many hours weeding or tending the garden once the kids are back in school and life
Go for low-maintenance. Lettuces, spinach and greens (collards, mustard, kale, etc.) are easy growers in the Richmond area and are pretty pest-free, so they don’t require much care. They also mature in about 90 days, compared to 120 days for higher-maintenance vegetables like broccoli and cauliflower. Adkins recommends that rookie gardeners wait until they’ve had at least one successful growing season before tackling the tougher plants, which can bolt and run to seed if not harvested at the right time. Provide some cover. Add row covers to your garden, and you can extend your harvest until the end of the year, Brooks says. They’re available in catalogues or at nurseries and are comprised of plastic mesh sheeting placed over plastic arches to cover each garden row to protect vegetables from frost. They also keep the ground (and plants) warm enough to produce vegetables long after the growing season has technically ended. Try a staggered planting. Put plants in several weeks apart throughout the early fall, and you’ll be able to harvest smaller groupings over a longer period of time. You don’t even have to harvest all your vegetables at once, says Adkins. Just leave them in the ground, and the cooler temperatures will keep them “like a natural refrigerator. You don’t have to pick all your carrots at once ... just [harvest] as you need them for a salad.”
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Opening Designer Marcie Blough and photographer Kip Dawkins transform their one-drawer kitchen. By Susan Howson
By removing a wall, designer Marcie Blough opened up space for her kitchen and linked the dining area to it. Now, she and her family use the early 1960s Danish modern table and chairs every day.
Blough and Dawkins collect cuckoo clocks; the orange and the brown clocks are from Germany, while Blough found the pink one at Tinker and Co. in Richmond.
she was able to play her husband Kip’s mid-century leanings off of her own love of modern design to create a fresh, contemporary take on a vintage palm springs feel.
magine that your flair for designing residential interiors has earned you a reputation that extends far beyond Richmond’s borders. Your spouse is a professional photographer who knows exactly how to capture the sleek simplicity of modern design. Already impressive as individuals, together you’re a design powerhouse with a mission, nay, a duty to turn your own home into a masterpiece. That’s a lot of pressure. Luckily, Marcie Blough of BluMarc and her photographer husband, Kip Dawkins (both regular contributors to R•Home), were up to the challenge. Since 2008, the couple has almost completely remade their 1950s brick Colonial, inside and out, into a showcase of combined talents. The room at the top of their lengthy priority list was, without question, the kitchen. Blough sums up its original design flaw in a single horrified sentence: “There was one drawer.” Even if they could tolerate the milkshake-pink color scheme and claustrophobia-inducing layout, for a family who loves to cook and eat together, a one-drawer kitchen just wouldn’t do. A wall that separated the kitchen from the dining room was instantly scheduled for removal, and that bold stroke made an immediate difference. “Nobody had been using the dining room because it was its own separate place,” said Blough. Instead, she transformed it into an inviting, open area where she and her busy family can take advantage of their valuable time
ABOVE The lime-green Torre and Tagus bud vase makes Gerber daisies look practically sculptural. BELOW The Design Within Reach lighting fixture in the kitchen reinforces the mid-century modern elements in Blough’s design.
together while they prepare meals. Once her dream kitchen’s framework was in place, Marcie was ready to let the rest of her vision unfold. But first, she had to tackle the problem many designers face when working on their own homes. “With clients, I’m the mediator between husband and wife, and I incorporate both of their styles,” she says. “Now I had to bring those arguments into my own home!” Fortunately, she was able to play her husband Kip’s mid-century leanings off of her own love of modern design to create a fresh, contemporary take on a vintage Palm Springs feel. “It’s all about finding the balance,” she says, and that same philosophy is evident throughout the simple lines and rich tones of the revamped kitchen. Her habit of blending warm and cool comes through in the natural cherry cabinets that complement the watery palette of the striking glass tile backsplash. Though the backsplash is the most often remarked-upon aspect of her home by visiting clients, Marcie rarely repeats a tile pattern, preferring instead to bring out each project’s individuality. “I just like each kitchen to have its own look,” she explains. 38
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The spokes of the Nelson spindle clock from Design Within Reach (left) on the dining room wall echo the spokes of the room’s 1960s Sputnik chandelier (right).
Striking Bertoia barstools by Knoll help divide the dining space from the kitchen space.
Blough used long, horizontal glass tile. The Singgih Kartono clock is a contemporary take on mid-century design.
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“it’s all about finding the balance,” blough says, and that same philosophy is evident throughout the simple lines and rich tones of the kitchen.
Marcie Blough and Kip Dawkins
A PaperStone countertop made of compressed paper and resin, and able to change its appearance over time (depending upon how it’s cared for) continues the kitchen’s theme of natural colors. Providing a splash of brightness that seems to bring in the beauty of the outdoors, Blough’s handmade organic cotton valance frames the window with a cheerful Mod Green Pod print that complements the orange tones of the cabinets. And that one horrifying drawer? Nowadays it’s only a shudder-inducing memory. Copious drawers and cabinets house all of the couple’s cooking implements, making it easy for them to whip up their favorite, a fresh Mexican dinner. With an iPad resting securely on a flip-down mount from the bottom of a cabinet, they can explore new recipes as Dawkins’ 10-year-old son, Miles, waits for samples at the custom bar. Miles is even able to heat up leftovers on his own without fear of spilling them on either himself or the gray porcelain tile floor, thanks to an under-counter placement for the microwave oven. With a salsa-stocked kitchen as their home base, Blough and Dawkins began to tackle the rest of the house, adding the unique touches that would make it a comfortable place to live and work — as well as a jaw-dropping showroom for BluMarc. “We still have plans, though,” Marcie says about the home she will always consider a work-in-progress. But in the meantime, “it’s just really nice to like where you live.” Photography by Kip Dawkins
The dramatic, curved Luna faucet by GRAFF inspired the design of the Gathrightsâ€™ master bathroom.
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Dana Price makes bathroom design new. BY J E S S I C A R O N K Y H A D D A D P H OTO G R A P H Y BY TO D D W R I G H T
It all started with the faucet. When designer Dana Price ﬁrst saw the sleek Luna faucet by GRAFF at a Las Vegas trade show, its understated elegance and long, graceful lines captivated her. “I knew I had to marry the right client with the faucet because it’s so unusual,” Price says. “It clearly doesn’t ﬁt into a traditional bathroom.”
“They let me go full speed ahead. I designed the master bathroom around the faucet.”
Price found her ideal client when her ﬁ rm, Katheryn Robertson Ltd., was hired to design the interior of a new home in Hanover County. Jay and Krissy Gathright wanted a one-of-a-kind, contemporary home and were receptive to unique design ideas. When Price showed them the faucet, with its nearly 40-inch spout and sculptural arc, they were as smitten as she was. “They let me go full-speed ahead,” says Price. “I designed the master bathroom around the faucet.” With her starting point determined, Price set out to create a bathroom that is sleek, sophisticated
and functional. Because the ﬁxture, with its bold, ski-slope proﬁle, is so unexpected, Price says, “You have to walk away from the idea of traditional bathroom and ﬁnish choices.” The Gathrights requested hisand-hers vanities, a spa tub, a large shower and plenty of storage in the 11-by-14-foot master bath. Price chose a harmonious mix of unique materials in a cool, gray color palette to create a “clean, simplistic design.” The two sinks stand against one wall, with a large soaking tub between them. Each vanity features a countertop of soapstone-like honed
—Designer Dana Price
The dual showerheads are Solar by GRAFF.
Price chose Porcelanosa plank tile. “It has the feeling of being a hardwood with all of the properties of tile,” she says.
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Dana Price of Katheryn Robertson Ltd.
Virginia Mist granite from Charles Luck. The cabinetry, by Crystal Cabinet Works, is lacquered in a dark gray. The body of each cabinet is wrapped in clear glass, 1-inch by 1-inch mosaic tiles. Large mirrors serve as a backdrop on the wall, and simple chrome and frosted glass light ﬁ xtures provide ample light. Price chose to mount the faucets (one for each sink and the tub) directly onto the mirrors. “Because I applied [the faucets] to a whole background of mirrors, they don’t stick out,” she explains. “It’s a subtle design detail that makes it
more [interesting] than just mounting it to a wall.” The tub is faced with a modern mosaic of glass and metallic tiles that incorporate all the colors found in the bathroom. For the decking of the tub, Price repeated the same tile she used on the bathroom ﬂoor, a medium-gray plank tile by Porcelanosa. “It has the feeling of being a hardwood with all of the properties of tile,” she says. The same tile is repeated on the walls of the shower. The large shower features dual showerheads and another Luna faucet, only this one arcs in the
The vanity cabinets are wrapped in clear glass tile, with soapstone-like countertops made of Virginia Mist granite and lacquered wood drawers.
The grayish-green walls contrast with a dark storage cabinet made of lacquered wood.
Price designed the towel rack next to the shower to provide a dramatic focal point.
opposite direction of the others. “The bathroom was a very square room,” says Price, “and the faucets, with their curved lines, really soften the space.” A custom-designed towel rack was installed next to the shower. Instead of attaching a standard towel bar to the wall, Price created a dramatic focal point by applying the same lacquered wood to the wall used for the cabinets and then attached hardware to it. The walls are painted in Benjamin Moore’s Green Cast, a soft
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“Bathrooms are actually a very complicated space to install and to design, and this is really a one-of-a-kind bathroom.”
grayish green, to add warmth. “With all the cool colors, I didn’t want it to be a cold bathroom,” Price says. The cabinetry wood was also used as an architectural element around the perimeter of the room to visually bring down the ceiling height. “Bathrooms are actually a very complicated space to install and to design,” says Price, “and this is really a one-of-a-kind bathroom. Though you usually don’t invite people into your master bathroom, this one is a conversation piece.”
—Designer Dana Price
The large infinity-edge, jetted soaking tub sits between the two his-andhers vanities.
A nd rew a nd Ca ley Cra w fo rd ’s inv iting Fa n k itchen
Letting in the Light By Deborah Rider Allen / Photos by Barry Fitzgerald
When Andrew and Caley Crawford bought their home on Grove Avenue, they found a true gem — a house owned by a woman who had lived there her entire life and whose parents had built the house in 1923. But along with that gem came the realization that a 1923 original also meant a ’20s kitchen space. The galley kitchen — 5 feet wide and 15 feet long — looked more like a hallway. “It was so dark — there was one hanging light, there were few cabinets and no dishwasher. You had to kind of weave around the appliances,” says Caley, who is originally from Georgia but moved to Richmond from Washington, D.C., two years ago when she married
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Green subway tile, white cabinets and glass-front cabinet doors opened up the space.
An open row of corner shelves provides space for vases or other knick-knacks.
Andrew. She works from home for a D.C. lobbyist and for a Richmond financial advisor. For a couple that enjoys cooking and entertaining, the kitchen had to change. “I wanted to make this area more social,” says Andrew, a Pennsylvania native and Hampden-Sydney college graduate. “When you have a kitchen that’s blocked off, you have one person who is cooking [and] who can’t socialize. We wanted to cook and entertain at the same time.” A big part of the Fan area’s appeal for Andrew is its convenience to his downtown job at Wells Fargo and to his brother and sister-in-law’s home a mile and a half down Grove. The original door to the Crawfords’ kitchen was at the end of the foyer hallway. To the left was a door to the dining room. To the right were two doors, one leading to the basement and the other to a half bath. Undaunted by the task, contractor Jim McNeil of McNeil Design & Restoration had a solution: By removing the kitchen door and the dining-room door and taking out the common wall between the two, he was able to center an island in the new space so that the dining room and kitchen were connected, yet still distinct. Kesa Graham, key business manager at Reico Kitchen & Bath, worked with the Crawfords on the design. “It was quite the task,” she says. But after taking measurements and talking to the couple, she had several ideas. “It was all a matter of taking everything they wanted and, without going over budget, fitting it in the space and making it look good aesthetically.” The Crawfords wanted a clean, light look and chose white cabinets with a combination of V-groove and glass-front doors with oil-rubbed bronze hardware, along with green glass subway tile for the backsplash. The refrigerator, range and dishwasher are stainless steel. The granite countertops are Kashmir white, and the island has a deep sink with gooseneck hardware in bronze. A bookshelf and wine rack add storage space to the end of the island. There were a couple of special challenges to the renovation. There was an exposed brick chimney that McNeil disguised behind a cabinet built around the refrigerator. And he created what he calls “an optical illusion” to deal with a window that hung too low to accommodate the countertop.
The wall between the dining room and kitchen was removed, and an island was placed in the center to separate and divide the spaces. The home’s original heart-pine floors were found underneath three layers of flooring.
Contractor Jim McNeil disguised an exposed-brick chimney by building a cabinet around the new refrigerator.
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A separate galley kitchen and dining room were transformed into an open, airy space with room to cook and entertain at the same time.
The island was built with V-groove cabinet doors and Kashmir white granite, and it includes a deep sink, a dishwasher, a bookcase for cookbooks and a wine rack.
“From the outside, the window is still there. I didn’t change anything structurally,” McNeil says. “But from the inside, I shortened the glass and the sill. I took the original sash apart, cut it and put it all back together again so it looks higher.” McNeil also hid the new return for the air conditioner, which was on the dining-room wall, by building a cabinet in front of it and creating a small bar. He used some leftover granite (from the sink cutout in the island) as a bar top. One of Caley’s favorite features of the space is the original walk-in pantry that remains virtually untouched, except for the addition of stronger shelves to hold the mi-
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crowave and toaster. But the biggest surprise during the project was the discovery of old heart-pine floors. “There were three layers of flooring on top of it, with the bottom layer glued with a layer of tar,” says McNeil, who meticulously removed each layer and cleaned the wood with mineral spirits to a point where it could be sanded and refinished. The Crawfords are delighted with their new kitchen. They also enjoy the reaction of their guests when they first walk in and see the renovation. “I think that’s what makes the Fan great, you never know what you’re going to see,” says Andrew. “Every house is quirky, is weird, is different. Every house has its own stamp.”
Andrew and Caley Crawford
To hide the return for the home’s new HVAC unit, McNeil built a bar in the corner of the dining room using the leftover granite from the sink cutout as the top. Carrie Fleck’s Richmond Type Map hangs above.
âˆ? a simple supper with friends âˆ? debi shawcross puts the fun back into entertaining By Brandon Fox / Photos by Beth Furgurson
on’t let entertaining overwhelm you. “The idea,” says Debi Shawcross, author of Friends at the Table: The Ultimate Supper Club Cookbook, “is spending time with friends and not slaving in the kitchen.” To get you started, she’s shared a menu with R•Home that takes advantage of the fall bounty of apples, pumpkin and greens. Shawcross evangelizes the pleasures of the supper club, a gathering of friends who come together to eat and drink together on a regular basis. For the past eight years through her business, Signature Meals, she’s
LEFT Seared Sea Scallops with Cider Glaze TOP RIGHT Before your guests arrive, Shawcross recommends having all of your ingredients chopped, measured and ready to go. BOTTOM RIGHT Turn the scallops when they’ve seared to golden-brown.
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taught classes focused on planning and cooking for dinner parties, and her cookbook became the natural culmination of those classes. “The same people come back to my classes for years. It’s almost like [its own] supper club, in a way.” In order to be successful in creating and sustaining your own supper club, Shawcross advises setting clear expectations. “Make sure that everyone has the same ideas and goals in mind,” she says. “Everyone needs to know what they’re getting into.” Ask questions. Does everybody have the same cooking skills, or is there a wide range? Will menus be composed of casual or fancy food? Will the host make the entire meal, or will everyone bring a dish? “The most popular way to organize [a club] is to have the host make the entrée and then job-share the rest of the menu,” says Shawcross. However, one stumbling block for the potluck model is that most dishes will need to be prepared ahead of time, and oven space for reheating may be at a premium once guests arrive. Although it sounds daunting, having the host make everything can actually end up being easier.
And once you’ve hosted, the rest of the dinners will be nights off for you. One problem that Shawcross has encountered — even in her own supper club — can be a lack of commitment on the part of the members. This connects back to expectations. “Be realistic about the timeframe. Every month might work, but in my own supper club, every other month works better for us.” And when all of the members are together for the night, “that’s when you pull out your calendars and set the next date.” The social-networking site Facebook can be enormously helpful in this
Although the spinach may look as if it might overflow the pan, it will cook down substantially.
“The most popular way to organize a club is
to have the host make the entrée and then job-share the rest of the menu.”
Apple and Caramel Martini
BOTTOM LEFT Shawcross tops the cheesecake with whipped cream. BOTTOM RIGHT Pumpkin Cheesecake in a Gingersnap Crust
respect; Shawcross recommends organizing a private Facebook group for your club. Invitations and reminders can be sent out this way, and, she says, “It’s also a great way to toss around ideas and trade recipes.” One of the most important aspects of planning a supper club meal is to break down the job of entertaining into segments. Divide your grocery list into items that can be bought a week ahead of time, a couple of days ahead of time and those ingredients that must be bought that day. Look at each recipe the same way, and make sure that everything you need has been chopped and measured before your guests arrive. That way food preparation will be easy and fast. Back to the original reason you and your friends began a supper club: It’s supposed to be fun, right? So, break out the cocktail shaker and pour a few of Shawcross’s apple and caramel martinis for everyone. Now that folks are back from the bustle of summer activities and excursions, it’s time to relax, catch up and sit down together for a good meal. You all deserve it.
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∏ Recipes ∏ Arugula Salad with Apples, Champagne Mustard Vinaigrette and Point Reyes Blue Cheese
Sautéed Ginger Spinach
ingredients Dressing: 3 tablespoons of champagne 3 tablespoons of champagne vinegar 1 tablespoon of sugar 1 1/2 tablespoons of Dijon mustard 1 tablespoon of pasteurized eggs (Egg Beaters) 1 tablespoon of heavy whipping cream 1/2 teaspoon of kosher salt 1/2 teaspoon of freshly ground pepper 2/3 cup of extra-virgin olive oil
Serves 8 Salad: 6 cups of baby arugula 1 small head of radicchio, shredded 2 apples, cored and thinly sliced 1/2 cup of toasted almonds 1 cup of Point Reyes blue cheese, crumbled
directions For the dressing: Place all the ingredients in a blender or food processor and blend until smooth. Refrigerate until ready to use. For the salad: Combine the arugula, radicchio, apples and toasted almonds in a large salad bowl. Add the desired amount of dressing and toss well. Divide among plates and sprinkle with cheese; add freshly ground pepper to taste.
Apple and Caramel Martini ingredients Martini: 1 part Absolut vodka 2 parts DeKuyper Sour Apple Pucker schnapps Thinly sliced apples Caramel sauce: 1 cup of white sugar 1/2 cup of water 1/2 cup of heavy cream 2 tablespoons of butter, softened at room temperature directions For the martini: Dip the rim of a chilled martini glass in caramel sauce (recipe below) and twirl to coat the edge. Combine all of the ingredients in a martini shaker filled with ice and shake. Pour into the glass. Garnish with a slice of apple. For the caramel sauce: Combine the sugar and water in a small saucepan over high heat and cook, stirring, until the sugar is dissolved. Reduce the heat to mediumhigh and cook without stirring, until the mixture has turned the color of golden caramel (about 20 minutes). Be sure not to let the sauce get too brown, as it will continue to cook and may scorch. Take the mixture off the heat. Let it cool slightly, and then slowly add the cream and butter. Stir until smooth.
Seared Sea Scallops with Cider Glaze ingredients 4 tablespoons of butter, divided 4 tablespoons of extra-virgin olive oil 32 dry-pack sea scallops Salt and freshly ground pepper, to taste 1/2 cup of apple cider
ingredients 1/4 cup of extra-virgin olive oil 1/3 cup of minced ginger 20 ounces of baby spinach Salt and freshly ground pepper, to taste directions Heat the olive oil in a wok or large skillet over medium-high heat. Add the ginger and sauté for 1 minute. Add the spinach and reduce the heat to medium-low. Toss the spinach well until just wilted, about 5 minutes. Season to taste with salt and freshly ground pepper.
1/2 cup of dry champagne 1/2 cup of pure maple syrup 1/2 cup of shallots, finely chopped 1 cup of heavy whipping cream 1/2 teaspoon of dried thyme
directions In a large, heavy skillet over high heat, melt 2 tablespoons of the butter with the olive oil. Season the scallops with salt and pepper. Add the scallops to the skillet and sauté until cooked through, about 3 minutes per side. Transfer scallops to a platter and tent with foil to keep warm. (Do not clean the skillet.) Add the cider, champagne, maple syrup and shallots to the skillet; boil until the liquid is reduced to about half. Add the remaining 2 tablespoons of butter, whipping cream and thyme. Boil until mixture is reduced to sauce consistency, about 5 minutes. Return scallops to the skillet. Stir until heated through, about 1 minute. Divide the sauce and scallops among plates.
Pumpkin Cheesecake in a Gingersnap Crust ingredients Crust: 1/4 cup of sweetened coconut 8 ounces of gingersnap cookies 2 tablespoons of sugar 4 tablespoons of melted butter
Serves 8 to 10
Cheesecake: 2 (8-ounce) packages of cream cheese 3/4 cup of firmly packed brown sugar 2 large eggs 1 (1-pound) can of pumpkin 1 1/2 teaspoons of pumpkin pie spice 1 tablespoon of maple syrup
directions For the crust: Preheat the oven to 325 degrees. Spread the coconut in a single layer on a baking sheet. Bake for 6 to 8 minutes until golden brown. In the bowl of a food processor, place gingersnap cookies and pulse until the cookies are finely crushed. (You will need 1 3/4 cups of crumbs.) In a medium bowl, combine the gingersnap crumbs, toasted coconut, sugar and melted butter. Transfer the mixture to a 9-inch springform pan with a removable bottom. Press the crumb mixture about one inch up the sides of the pan. Bake the crust until lightly browned, about 15 minutes. Remove from the oven and allow to cool slightly. For the cheesecake: With an electric mixer, beat the cream cheese and brown sugar until blended. Add the eggs one at a time, beating well after each addition. Add the pumpkin, pumpkin pie spice and maple syrup; mix until well blended. Pour mixture into the pan. Bake until the center barely jiggles when the cake is gently shaken, about 50 minutes. Remove from the oven and cool on a rack. Cover and chill until cold, at least 2 1/2 hours or up to 24 hours. Run a knife around the edge of the cake and remove the pan sides. Top each piece with whipped cream. Reprinted with permission from Friends at the Table: The Ultimate Supper Club Cookbook by Debi Shawcross, Franklin Green Publishing, 2011.
Opening Up Pages 34-41
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Chris Milk Hulburt
Dining as art at Quirk Gallery’s “Supper”
Serving Art M o u t h s wat er at Q u i r k Ga llery ’ s l at es t e x h i b i t By Anne Dreyfuss
Ja y P a u l p h o t o s
he concept behind the table-setting exhibit at Quirk Gallery was simple. “We wanted to create the fun and loving community of dining with friends,” exhibitions manager Maggie Smith says. She invited five artists with ties to Richmond to be as conceptual or as literal as they wanted, as long as the heart of the piece was centered on the theme, “the perfect supper
with friends.” Everyone brought something different to the table. Oregon Hill-based artist Chris Milk Hulburt chose to focus on men drinking liquor with their cats. “I’ve been very introspective lately. So I decided, well, Sodapop will be my friend who will come to supper with me,” Hulburt said, gesturing toward a 3-foot-high wooden sculpture of his cat, Sodapop.
Serving Art cont’d
Kristin Lane, Dave Mizelle, Diana Mathews and Sarah Pratt (from left, in front of Tina Frey’s resin-ware installation)
Christopher Jagmin’s dinner of pencil shavings and erasers
Across the room, Christopher Jagmin’s exhibit was more calculated. The Phoenix-based dinnerware designer, who sells his work at Quirk, decorated his table with items one might ﬁ nd in an arithmetic classroom. Pink erasers, pencil shavings, crumpled graph paper and composition notebooks cluttered the table, which was set with his number-printed plates, cutting boards and pillows. “I use all my slightly disﬁgured plates for myself,” Jagmin says with a laugh. But fortunately for his guests, the artist usually doesn’t serve pencil shavings.
Chris Milk Hulburt and his portrait of his cat, Sodapop
For more photos, visit
RHOME MAG .COM
Richmond artist Melody Gulick adds the finishing touches to her piece.
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Ja y P a u l p h o t o s
Tablescape Contest RICHMOND
HOME SHOW September 17-18 â€˘ Richmond Raceway Complex
FREE PARKING presented by
Get creative ideas and vote on holiday-themed tablescapes created by top Richmond interior designers DETAILS & DISCOUNT TICKETS ONLINE AT: www.richmondhomeshow.com
8/10/11 4:13:53 PM
Fall Fun OUR PICKS FOR THIS SEASON’S EVENTS By Rachel Dozier
9.17-18 24th Annual Richmond Home Show Two hundred companies are coming to the Richmond Raceway Complex to showcase everything that you could ever want to improve your home. From landscaping to interior design, this show is the “one-stop shop for all the needs you have for your home and yard,” according to show manager Chris Grubbs. Plus, if you’re looking to prepare for the holidays, the show will offer decorative tablescapes from area designers. 10 a.m. to 7 p.m. on Saturday and 11 a.m. to 5 p.m. on Sunday. $7/ adults; free/16 and under. For more information, visit richmondhomeshow.com.
Forty-Third Street Festival of the Arts Celebrating its 20th
year, the 43rd Street Festival of the Arts will host 70 local and regional artists, live music and local food. Robin Cage, the 43rd Street Gallery’s owner (which hosts the event), says, “It’s a real neighborhood event. We’re keeping it intentionally small so everybody has a chance to talk with the artists.” The festival will also sport T-shirts and donation jars to beneﬁt the Freedom House, a local organization that works to combat homelessness. 10 a.m. to 5 p.m.. For more info, visit 43rdstgallery.com.
9.24 Fun with Fall Flowers David
Pippin will take you step by step through the ﬂower design process in this all-day, hands-on workshop. Lunch is included; most materials will be provided. 9 a.m. to 3 p.m. $160. 6490 Osborne Turnpike. Email david@ davidpippin.biz for more details. 74
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9.16-17 Fall Plant Sale Ever wanted your backyard to look like a part of Lewis Ginter Botanical Gardens? Now it can. One of its two fundraising plant sales (the other is in the spring) will take place outside of Lewis Ginter in the parking lot. “We try to grow plants that are not readily available in your local big box stores,” says the garden’s manager of volunteers, Darlene Van Laan. There will be more than 30 regional vendors selling everything from plants and trees to yard art and garden furniture. There is no admission cost for the plant sale, but if you’re interested in visiting the gardens, an adult ticket costs $11. About 3,000 plants are expected for sale, so get there early to snag some of your favorites. Volunteers suggest bringing your own wagon or cart for your purchases. 10 a.m. to 6 p.m. on Friday and 9 a.m. to 3 p.m. on Saturday. Free. For more information and a list of vendors, visit lewisginter.org.
9.1 Alexander’s Antiques
Weekly Auction Every Thursday at 6:30 p.m., Alexander’s Antiques turns into an auction house full of fun and furniture. It is the largest gallery-type auction on the Eastern Seaboard, and auctions go until early into the morning (the record is 6 a.m.). “We have a lot of people who come just for the entertainment of it,” says owner Keith Smith. “I’ll have someone jump out of the wardrobe at 11 at night or drop a
THANKS TO OUR SPONSORS FOR THE PARTY’S SUCCESS!
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Fall Fun cont’d stack of plastic dishes that people think are china. It’s a good time.” Alexander’s specializes in high-quality antique furniture and the company has been hosting auctions for the last 17 years. Free. For more information visit alexandersantiques.com.
9.1–12.9 DreamHome: Jewel Tones of Design This year, the Washington Design Center decided to think inside the jewelry box when it comes to design. In its annual DreamHome, it sought the help of eight D.C. jewelers and jewelry designers and paired them with eight interior designers. Together, the designers came up with rooms inspired by different pieces of jewelry. According to the director of marketing, Jennifer Sergent, “It’s hard to look at something and imagine what it would look like in a real space. So we’re here to help with that.” 9 a.m. to 5 p.m. Free. Washington Design Center, 300 D St. SW, Washington, D.C. For more information, call (202) 646-6100 or visit dcdesigncenter.com/dreamhome.
10.20 Express Yourself: Finish
Your Room with Accessories For
Style and shopping scoops
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MARCONYAK SHOP TALK 76
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those who have never had the time or money to hire an interior designer but are looking for some tips, Ethan Allen has found a solution. The Richmond store is offering style workshops on a variety of topics to help you improve your home. “Sometimes people get overwhelmed by interior design projects,” says designer Natalie Reddell, who runs some of the workshops. “We hope to take the stress out and put the fun back in.” Past workshops have included topics like color trends and window treatments. Participants are encouraged to bring pictures of problem areas in their homes so that the designers can assess each individual’s needs. 6 p.m. to 7:30 p.m. Free. For more information, call 360-1530 or visit ethanallen.com.
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Eco-Easy K e v in K o r da o f Ren o v ati o n Re s o u r c e s e x p lain s h o w t o g r een u p kit c h en s and bat h s By Katherine Houstoun
Ken Korda shows off Hydro Systems’ Van Gogh tub.
A native Floridian, Kevin Korda moved to Richmond to open Renovation Resources, a showroom specializing in bath and kitchen fixtures and furnishings, in 2005. Since then, Korda has emphasized sourcing products that are either environmentally friendly or made in America. “And if we can find Americanmade that is eco-friendly, we do cartwheels,” he says. We asked Korda for his recommendations on ways to up the eco-quotient in our own baths and kitchens.
True or false: Eco-friendly is synonymous with expensive. False. Working with eco-friendly products is becoming more of an industry standard, which in turn has helped reduce the cost of many of these items. There are more manufacturers at different price points that are making green products, which is helping us offer a wider selection at a wider price range. What are the benefits of being green when it comes to redecorating or remodeling one’s home? The benefits are many. You most importantly develop a healthier home while helping the environment. I also believe that you add value to your home by being more energy efficient and water conscious — this, in the long run, saves you money. What are the newest ecofriendly trends for kitchen
and bath? There are so many! The main one is using lowflow faucets that process 1.5 gallons-per-minute as opposed to our old standard of 2.5 gallons-per-minute. In years past when these products just came on the market, the technology wasn’t 100 percent. Now they’ve gotten the process down so that it increases the feel of the volume of the water. You really don’t notice a difference [with a low flow]. There’s definitely an emphasis right now on water quality. You’re seeing more and more manufacturers going nolead with their faucets, and we sell a lot of those. We also offer a whole-house filtration system that removes 99.9 percent of impurities in water. What’s nice is that by taking all of the hardwater natural elements out of the water, it starts extending the life of all your appliances, be it the dishwasher, water heater or icemaker, because
you don’t have buildup of calcium or hard-water stains. The filtering medium is also biodegradable, so when you switch it out every seven to 10 years, it will break down in a landfill. What about the latest and greatest green products for kitchen and bath? The bamboo farmhouse kitchen sink is one of the newer products. Bamboo is green because it’s considered a fast-growing renewable resource. Most people would think water is going to be a problem with this sink — I mean, it’s wood — but it’s actually suggested that if you don’t use your bamboo sink on a regular basis, you give the sink a bath of water once a month. Bamboo is big right now. We also have really cool recycled cooper sinks, everything from under-mount to vessel and so forth. Glass is extremely popular, just in the design world
I also believe that you add value to your home by being more energy efficient ... this, in the long run, saves you money. KEVIN KORDA 78
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itself, and we’re seeing lots of recycled glass coming onto the market for floors, backsplashes — the whole nine yards. If you’re working for your LEED rating, they now have tiles that are green-certified for that. We also offer tiles that are made in Tennessee using 21 percent post-consumer waste that is recycled into porcelain tiles that are made to look like natural stones. What should one take into consideration before embarking on an eco-friendly bath or kitchen renovation? The most important thing is not to sacrifice your design or style. With so many options, it’s not hard to match your design style with eco-friendly products. Years ago, everything that was considered eco or recycled was almost very craftlike. Now things have become much more sophisticated and tailored. Also, do your homework and interview multiple contractors and ask what their green standards are. You will find that the “eco-friendly/ green” term is used a lot — make sure that the contractor has a grasp of “green” other than your dollars.
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Chocolate & Bacon for Breakfast A N E W PA N C A K E M I X , B E A U T I F U L S I N K S, P L U S B O O K S AND WEBSITES YOU WON ’T WANT TO MISS By Brandon Fox
THE GLORIOUS PASTA OF ITALY BY DOMENICA MARCHETTI. CHRONICLE BOOKS, 2011 Comprehensive, inspiring and filled with gorgeous photos, Marchetti’s new cookbook includes both classic and brand-new recipes. Deceptively simple to make, each dish is packed full of flavor and reminds us why pasta is always a slam-dunk favorite.
Kreoo Nabhi bowl, tray and easel Simple and stunning. You may have seen this sink in Elle Décor, but the only place you can ﬁnd it in the United States is at Manakin’s Charles Luck Stone Center. Available in nine different marbles, we think the white Bianco Estremoz is both the most understated and the loveliest ($3,000 for all three pieces). charlesluck.com
+ Saeco Xelsis Digital ID coffee maker This must be how
LIFE ORGANIZER: THE ESSENTIAL RECORD KEEPER & ESTATE PLANNER BY NANCY RANDOLPH GREENWAY. WELCOME BOOKS, 2011 Get it together, folks. Richmonder Nancy Randolph Greenway wants you to give yourself peace of mind and organize all of your important documents. And she makes it easy for you with this comprehensive document-storage binder that also explains exactly what you need to do and how to do it.
spies make their coffee. Lots of coffee makers can handle espresso, lattes or Americanos, but the Saeco Xelsis can customize and replicate your favorite brew style over and over again with just the press of a finger. Using fingerprint-recognition technology to pull up the specs to make your particular kind of coffee, each cup will be really and truly your own every time ($3,200). saeco-usa.com
+ Vosges Mo’s Bacon Chocolate Chip Pancake Mix Does the
combination of chocolate and bacon make you feel a little woozy? Chocolate company Vosges has been a pioneer when it comes to original flavor combinations, but the flash of genius that put their chocolate-bacon bar into pancake mix was indeed diabolical and heavenly at the same time ($12). vosgeschocolate.com WEBSITES TO CHECK OUT
Pinterest It’s a scrapbook, a photo album, an inspiration page, a memory book and another way to interact with friends. “Pin” photographs, recipes or articles that inspire you and share them with friends on this new socialnetworking site for DIY types. pinterest.com
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Black. White. Yellow. Almostarchitect Jessica Baker is inspired by fashion and design, and her blog is a pastiche of everything she’s thinking about while setting up her new apartment in Los Angeles. blackwhiteyellow. blogspot.com
Gojee Ignore the odd name and get started with a site that ﬁnds recipes for the food you crave. A little like StumbleUpon for food, Gojee gives you curated recipes from food blogs around the Web, in a beautiful, easy-to-use interface splashed with tantalizing food photography. gojee.com
Top lef t: photo courtesy Charles Luck Stone Center
West West West End End End Antique Antique Antique Mall Mall Mall West End Antiques Mall
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Now featuring Mora Medly, our fashion-perfect new porcelain collection in four color blends.
Largest Designer Showroom and Outlet in Richmond
Ceramic u Porcelain u Natural Stone u Glass u Metal 7490 West Broad St. u Richmond, VA 23294 u (804) 672-6316 u w w w . B e s t T i l e . c o m
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