Home Accent

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Old Town Anacortes remodel Couple’s vision transforms century-old home A sleek kitchen redesign ‘It’s important to keep things updated’

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A makeover for an Anacortes home

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Inside Pages Skagit Valley Herald Š 2009 SVPCo. Home Accent is published monthly in the second Sunday edition of the Skagit Valley Herald.

Sleeker look A kitchen redesign for Mount Vernon rambler

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f e a t u r e s Creative Environments...... 10 The Wine Guys................. 15 To Suit the Chef............... 16

Frank Varga / Skagit Publishing

The remodel of John and Angela Zucker’s home in Anacortes’ Old Town added 10 percent to the original square footage, increasing the living area to 2,096 feet.

An Old Town remodel Story by

Teru Lundsten

W

hen John Zucker was in the computer business, “I became known as a

visionary.”

He has foresight about old houses, too.

“I walked in here and could see the potential,” Zucker said of the Anacortes Old Town home that he and his wife Angela recently remodeled.

In the late 1990s, the Zuckers built a home in tiny Elk, Calif. After John sold his computer company and retired, he learned carpentry The Zucker home before the remodel. and other home-building skills, and applied them to

Submitted photo

Continued on Page 3

home accent / November 2009

published by the Skagit Valley Herald

Submitted photo

The main floor living area before the remodel. The walls were taken down to the studs, and several layers of wallpaper, the shiplap and felt were removed.

Continued from Page 2

finishing the project.

At the time, the Zuckers split their time between Elk and a home in Wenatchee. Now Wenatchee has been replaced by Anacortes.

The Zuckers came to this area for the first time in 2006 for a boating excursion. Soon after, they moved their boat here, and then themselves. At the end of 2007, they purchased the Old Town fixer-upper that originally

was built in 1910 or 1914 (records differ).

Jane Brazas, almost 95 years old, grew up in the house.

Her father remodeled it back then, putting in dormers.

After she returned from Cornish College in Seattle, she taught tap dance in a studio her father built for her out back. “It was a good home for me,� said Brazas.

The Zuckers had remodeled before, but not as extensively. Nonetheless, they did not hire an architect.

Continued on Page 4

Frank Varga / Skagit Publishing

The downstairs living area after the remodel. The area is divided into a sitting room and the family room. published by the Skagit Valley Herald

home accent / November 2009

Photos by Frank Varga / Skagit Publishing

The kitchen used to be a narrow, L-shaped room, but now is open, dominated by a large island and prominent range hood in the center.

Continued from Page 3

“I’m good at aesthetics,” said Angela. “John’s good at putting it on paper.”

Angela scoured magazines for ideas, cut them out and collected them in a notebook. John had his own notebook full of drawings, some to scale, others sketches on the backs of napkins.

Jerry Nokleby of Jerry’s Designs in Burlington drew plans suitable for permit applications.

The Zuckers spoke with two contractors about the house. Brian Johnson of Anacortes Construction Services was willing to take on the challenge.

“He cautioned that he could not predict what could be saved once we got into it,” said John.

Continued on Page 5

Angela scoured magazines for ideas, cut them out and collected them in a notebook. John had his own notebook full of drawings, some to scale, others sketches on the backs of napkins.

The original front door, which featured cracks big enough to see through, was restored.

home accent / November 2009

published by the Skagit Valley Herald

Continued from Page 4

Taking down the walls to the studs, they removed several layers of wallpaper and the shiplap and felt underneath.

They replaced the electrical, plumbing and heating systems as well as the roof. They also added insulation; previously, there had been none at all.

“The only surprise was the foundation,” said John. The house was built on a stem wall with no footing, and the girders were rotten and sinking.

But the floor joists were in good condition, so the house was raised and a proper foundation was built.

“We prefer a home where you can see from one end to the other,” said John. As a result, several obstructions between the front and back doors were removed, and the back yard can be seen upon entering the house.

A reddish slate walkway leads up to the house, now soft green with grayish, purple scallops and off-white trim. Up six steps, the covered front porch wraps around one side of the house.

The front door is the restored original. “It had cracks you could see through,” said Angela. But it also had

Frank Varga / Skagit Publishing

A quilt adorns a bedroom wall.

an oval beveled glass window, so it was worth saving.

The door opens directly into the living room, divided into two areas.

The sitting room is furnished with two brown paisley chairs by the east-

ern windows that flank a tea set on a small table. A statuette called “Nestling” by Arlin Robins tops a round, glass coffee table.

The family room portion features

Continued on Page 6

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home accent / November 2009

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Continued from Page 5

a leather couch, also under windows, and a simple bench that serves as a coffee table. John plans to build an entertainment center there.

A boxed-in forced air heater, and before that, a coalburning fireplace, used to protrude into the middle of the living room. Now a Glulam beam on the ceiling demarcates its two portions, and reinforces the second floor as well.

Flooring is the original coastal maple that withstood construction, now refinished. Two area rugs also help define the portions: an Oriental rug in the sitting room, and a Monet-style floral rug in the family room.

Just inside the front door, off the sitting room, is another small room. Formerly a bedroom, it now serves as a shared office.

Beyond the living room is the kitchen, separated by an open breakfast bar where a solid wall once stood.

A collection of Roseville pots lines a curio shelf above the bar.

Under the bar is vertical bead board layered with red stain beneath black paint (the red will show through with wear), a shiny brass foot rail, and a kick plate that John made.

The kitchen itself used to be a narrow, L-shaped room. Now it is open, dominated by a large island and prominent range hood in the center.

The island is a square with two lopped-off corners, one at 45 degrees and occupied by the Electrolux fourburner gas stovetop. The opposite one is curved.

“The house is angular,” said Angela. “I wanted to Continued on Page 7

TOP: Plantings include viburnum, azalea, dwarf heather and nandina shrubs, and are punctuated by well-placed Japanese maples and other small trees.

LEFT: The kitchen countertops are single pieces of mottled black and beige quartz, and the cabinets have an antique finish.

Photos by Frank Varga Skagit Publishing

home accent / November 2009

published by the Skagit Valley Herald

Frank Varga / Skagit Publishing

A steep staircase, carpeted with a plush burgundy runner, leads upstairs to a mezzanine and three rooms.

Continued from Page 6

add a softer dimension and avoid bottlenecks.”

The range hood, visible from all sides, is brushed copper with brushed brass trim and a pot rail all around.

John will make S-shaped pothooks out of four-gauge copper wire.

Both island and peripheral countertops are single pieces of mottled black and beige quartz. Cabinets have an antique finish. Those under the island are black with a red patina underneath; those against the wall are the same design, but warm white.

Flooring is honey-colored 20by-2-inch tile on point (laid on the diagonal).

The kitchen also features a walkin pantry, a bisque-colored Maytag refrigerator, Angela’s “glass garden” displayed in a small bay window above the sink, and green dinner plates lined up like books on a plate rack.

The Zuckers were allowed to add 10 percent to the original square footage of the house. They added a dining area and a bedroom, increasing the living area to 2,096 square feet.

Ceilings throughout the original Continued on Page 8 published by the Skagit Valley Herald

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home accent / November 2009

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LEFT: John Zucker built many of his home’s cabinets.

BOTTOM: A robe hanger adorns a bedroom wall.

Photos by Frank Varga Skagit Publishing

Continued from Page 7

house are 9 feet tall; ceilings in the added rooms are a foot lower.

The dining area features a round, red maple table covered with a tablecloth from Provence, France, surrounded by four chairs with backs carved in the shape of pineapples. A glossy, mahogany-colored, gas-burning stove (which looks like a wood stove)

by Quadra-Fire sits to the side.

The Zuckers use the added bedroom as the master bedroom. It has a rose-patterned duvet cover on the bed, a painting of roses above it, and fresh roses in a vase on the chest of drawers.

The adjoining bathroom can be divided in two by a sliding door, with the commode and a small vanity on one side and the shower and a larger vanity on the other. The side with the commode becomes a powder room for evening guests by simply closing the sliding door. A raku bust of Angela commands the wall above the commode.

Flooring is the same as in the kitchen, but the tiles are smaller and straight set. Vanities are covered with matching granite. John made the cabinets on the shower side to complement the store-bought ones on the other.

He also made the cabinets in the nearby laundry room. The Maytag washer is top loading with a see-through lid.

A steep staircase, carpeted with a plush burgundy runner, leads upstairs to a mezzanine and three more rooms. Originally there were three bedrooms and no bath.

The Zuckers converted one bedroom to a bathroom that features a claw foot bathtub directly over the Glulam beam downstairs, and another cabinet that John built, this one open below, giving it an old-fashioned feel Continued on Page 9

home accent / November 2009

published by the Skagit Valley Herald

Photos by Frank Varga / Skagit Publishing

The flooring is the original coastal maple that withstood construction, now refinished.

Continued from Page 8

that complements the tub.

Another room is now Angela’s sewing room, and the third is the guest bedroom, with a leaf motif.

Angela made the quilt that is folded neatly at the foot of the bed.

Outside, the covered back porch features durable Trex laminate decking. A fence made from recycled, old-growth redwood encloses the small backyard, creating privacy from the alley behind. Plantings include viburnum, azalea, dwarf heather, and nandina shrubs punctuated by well-placed Japanese maples and other small trees.

A dilapidated garage was replaced with a larger, more modern one. Eventually it will house the Zuckers’ cars, but for now is filled with moving boxes. A plastic sheet closes off usable space, a spray booth where John paints furniture with an airless paint gun.

The driveway near the garage is exposed aggregate inlaid with a large Compass Rose, pointing true north. Nearer the street, the driveway is paved with thick 200-year-old cobblestones.

The Zuckers specified every detail on the project.

For example, they replicated the original, intricate interior door molding by using a custom-made router. During construction, they lived in a nearby apartment. “It makes a big difference if you’re on the spot,” said Angela.

As a visionary, John looks ahead. Angela, on the other hand, focuses on the here and now.

“Wherever I am,” she said, “I make it my home.” published by the Skagit Valley Herald

Outside, the covered back porch features durable Trex laminate decking. A fence made from recycled, old-growth redwood encloses the small backyard, creating privacy from the alley behind.

The kitchen island is a square with two-lopped off corners, one at 45 degrees where the Electrolux four-burner gas stovetop sits.

home accent / November 2009

Metro Creative Connection photos

CREATIVE ENVIRONMENTS

e b m e h t Let ’ t r a e h t a ‘young

By ROSEMARY SADEZ FRIEDMANN Scripps Howard News Service

Do you have a small fry or two (or more) liv living under your roof? Lucky! Enjoy them! What about making their room special? Let’s explore some possibilities.

Michelle Williams of Michelle Williams Interiors has some suggestions: “When creating a child’s room that has staying power, you still want it to be young at heart. The trick is to incorporate the more childlike elements in areas that can be easily (and somewhat inexpensively) changed – like wall color.”

Now that’s good advice. Get the kids involved. Let them pick their theme and their color or colors, perhaps with a little guidance on your part. And remember, the color on the wall is only paint. It can be repainted when that bubblegum pink is outgrown. Not only should you entrust the theme and color to them, you should also employ them to paint the walls, hang the pictures and rearrange the furniture. It will be theirs if they really help with the work.

And if it is theirs, they might respect it and keep it clean.

Wishful thinking, perhaps.

Now, painting the walls black or navy blue or bright pink or purple might be easy to change as their tastes change. But when it comes to more expensive items, such as carpet or other flooring, be careful not to get carried away. Choose neutral flooring such as tan or gray.

Even though it is their room, there should be a flow of some connection to the rest of the house, if only in the

10

home accent / November 2009

flooring or at least flooring color. If the flooring throughout the house is of the gray theme, for example, keep it going in the child’s/children’s room.

Bedding is inexpensive enough, particularly at bargain stores, so anything goes. You can theme the bedding to fit or perhaps command the overall look of the room. When the mood changes as the years progress, new wall color coupled with new bedding will bring a complete change in the room.

Furniture is expensive, so start with quality furniture that is not too childish. This way they can grow with various themes through the years yet keep the quality furniture throughout the entire growing process. Perhaps even keep the furniture for the children of their own.

Williams suggests a chandelier in a girl’s room, which is something she might love at 8 as well as at 18. It does give a princess feel to the room. Crown molding, if affordable, is a great architectural feature in any room and would make a child’s room more regal. If this is not affordable now, add it later when that more mature look is requested.

In the meantime, through the years, enjoy your children and make their room feel like their home.

N Rosemary Sadez Friedmann, an interior designer in

Naples, Fla., is author of “Mystery of Color,” available at Barnes & Noble Booksellers and Amazon.com. published by the Skagit Valley Herald

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A sleek kitchen redesign

I

Teru Lundsten D Photos by Scott Terrell

n 1990, Grace Lemon and Bob Reece built their east Mount Vernon home, a sunny onestory rambler.

“But we keep doing things we forgot to do when we built it,” quipped Reece.

Two years ago, they redid their back deck and gazebo. A year ago, they added lots of skylights, and recently they remodeled their kitchen.

“It didn’t really need it,” said Lemon, “but it’s important to keep things updated. Styles change.”

The kitchen now sports a sleeker look. Granite countertops replaced gray 4-by-4-inch tiles, and stainless steel appliances, most by Electrolux, replaced the old ones (some of which were black, others white).

The refrigerator is a counter-depth, side-by-side model with a water and ice dispenser on one door. The microwave and combination conventional and convection ovens are one unit.

The dishwasher’s front is simple and elegant, with the control pad on top of the door, out of sight when it’s closed. published by the Skagit Valley Herald

The refrigerator and ovens feature Wave-Touch controls, electronic controls that are unlit until you wave your hand over the control pad, giving the appliances a clean, uncluttered look when not in use.

The Kohler sink, ordered online, is in a corner where two windows meet.

Also stainless, it is shaped like a peanut, with each side a different depth and size. “Grace loves that sink,” said Reece.

A four-burner Electrolux stovetop with a KitchenAid retractable downdraft sits on the enlarged, granite-covered island. Because the downdraft provides all necessary ventilation, there is no range hood, opening up the space above.

The Delicatus granite is off-white with black and yellow bursts and glassy quartz deposits.

“With no repeating pattern it’s different than most,” said Reece.

The island surface is a single slab, cut asymmetrically, angular by the Continued on Page 12

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covers the desk, the counter around the periphery of stove and curved on the the kitchen, and the winother side, making a bar dowsills, originally wood. that accommodates four Wood still lines the other wrought iron, bar-height three sides of the windows, chairs. Iron bars underso white Silhouette blinds neath reinforce the genercould be installed. ous overhang.

There is not much wall Granite slabs were purspace, so cream-colored, chased and installed.

5-by-5-inch tumbled tiles “Three guys had to cover the walls without wheel in the biggest piece feeling overused, with on a trolley,” Reece said. occasional diamond-shaped Reece put more than granite insets at the back150 knobs on the existing splash level. Tumbled tiles oak cabinets. Knobs are polished nickel, a finish that are naturally unfilled and tumbled to soften their echoes the stainless steel edges, creating a worn, elsewhere. pebble-like appearance.

He also installed new Floors are complemenlight fixtures: three whitetary 20-by-20-inch Italian frosted, glass pendants of tile set “on point” (on the varying lengths above the diagonal). sink, and two bell-shaped Other details include a pendants of matching glass walk-in pantry, a slim radio above the island. Daylight compact fluorescent bulbs and CD player tucked under a cabinet, a TV (one emit a natural white, enerof many in the house), a gy-saving light. miniature wheelbarrow full “We tried to go green of lemons, and a cookie jar wherever we could,” said in the shape of a school bus, Lemon. another splash of yellow Reece also built the and a reminder of Reece’s hanging wine-glass holder tucked under the wine rack bus-driving days. After he retired from working at above the small kitchen desk.

Continued on Page 13 Delicatus granite also Continued from Page 11

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home accent / November 2009

TOP: The counter tops were replaced throughout the house including the master bedroom.

BOTTOM: An elegant sink design is highlighted by daylight overhead lamps and two windows.

published by the Skagit Valley Herald

A hidable vent is ready for service behind the Electrolux kitchen island cook top.

Continued from Page 12

Seattle City Light for 31 years in corrosion control, Reece drove a Mount Vernon school bus for five years.

Lemon is a retired cosmetologist.

As long as they were putting granite in the kitchen, Lemon and Reece decided to put granite in their bathrooms as well.

“They (the installers) kind of talked us into it,” said Reece.

“We wanted to just get the mess over with,” added Lemon.

Originally mauve Formica, the countertop in the guest bathroom was replaced with Delicatus granite, and knobs were put on the cabinets. Nothing else was changed, including the cream-colored hexagonal sink.

In the laundry room, the folding table was redone with the same granite, and knobs were added, including on the built-in ironing board.

In the master bath, a different

granite was used, one with more garnet. Three-light fixtures from the same line as those in the kitchen were installed, and again, knobs were added to the cabinets. The two original hexagonal sinks were retained, whiter than the one in the guest bathroom.

A small piece of leftover Delicatus granite was put to use as a tabletop on the deck outside.

“It just feels better,” Lemon said of the kitchen. “I like to cook in here more than I used to.”

Already looking ahead to the next remodeling project, Lemon gestured toward the dining room and described her ideas. “It’s never really done,” said Reece.

Originally mauve Formica, the countertop in the guest bathroom was replaced with Delicatus granite, and knobs were put on the cabinets. Nothing else was changed, including the cream-colored hexagonal sink. published by the Skagit Valley Herald

The kitchen features new countertops and appliances.

The original oak cabinetry was saved, but new doorknobs were installed on all of the cabinets.

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published by the Skagit Valley Herald

J

The quixotic nature of pinot noir

on Priest had a lot to smile about the day Tom visited the former brandy-making facility in March.

The maestro behind Etude’s symphony of wines, he was watching some beautiful fruit arrive daily from the vineyards to be vinified in some new equipment only a new owner could bring.

The stainless steel fermenting tanks come courtesy of Fosters Group, which bought Beringer Blass in 2001. Etude’s founder, Tony Soter, sold the Napa Valley brand to Beringer. Although Soter still consults as winemaker for Etude, he has turned his attention to making Oregon pinot noirs under his name. Priest inherited a well-established brand, but he is focused on making even better pinot noir from grapes grown in the Carneros region.

Pinot noir can ferment very hot, very fast, says Priest, so Etude’s 61 open-top fermenters designed by Soter himself were getting a workout during his visit.

As we spoke, luscious pinot noir grapes were getting a gentle pump over in one corner. In another, the caps of fermenting grapes were being punched down in specially designed fermenters that can be cooled or heated.

Pinot noir is such a challenge to grow that many producers just ignore it. Thin skins are more susceptible to disease and one bad crop can lead to financial disaster. Still, its delicate flavors, rooted in Burgundy, are superb when made well.

“You have to be born a pinot noir guy” to understand the grape variety’s quixotic nature, Priest says.

More than 10 clones of pinot noir are grown on Etude’s estate vineyards located in the northwest part of Carneros, a region cooled by the San Pablo Bay fog that rolls like clockwork through the Peteluma Gap. These cooling breezes allow the grapes to mature slowly and Etude picks its pinot noir at night to keep their freshness.

Many of the clones came to this country via a suitcase and produce low yields of precious fruit. With capital to invest, Etude has been concentrating on growing pinot noir and cabernet sauvignon on estate vineyards.

This concentration has allowed them to make vineyard-designated pinot noirs that focus on terroir. The pinot published by the Skagit Valley Herald

t h e

w i n e

g u y s

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noirs we tasted from Deer Camp and Temblor vineyards showed us the grace that is characterizing these wines. They aren’t cheap, but that’s the unfortunate nature of making exquisite pinot noir.

Although Etude made its mark with pinot noir, its cabernet sauvignons from Oakville and Rutherford are a nearequal accomplishment. However, they aren’t easy to find.

Here are some of our favorites in the Etude lineup of red and white wines: W Etude Carneros Pinot Noir 2006 ($45). Strawberry, raspberry flavors characterize this well-balanced wine that has a touch of mocha and spice.

W Etude Estate Deer Camp Pinot Noir 2006 ($62). We brought some of this home with us. Bigger in style, it has layers of complex fruit and fine tannins to give it aging capability.

W Etude Estate Heirloom 2006 ($95). One of Tom’s all-time favorites, the quaffable Heirloom is made with several old clones whose identities aren’t entirely known. Round and concentrated, it sports tea aromas, black cherry and orange zest flavors with good spice.

W Etude Estate Red GBR 2007 ($63). This is an intriguing blend of malbec, syrah and merlot (71 percent).

Anise aromas with plum, coffee and cedar flavors.

Tom Marquardt and Patrick Darr have visited vineyards all over the world and have been writing a wine column for 20 years. Courtesy of Relish Magazine.

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home accent / November 2009

15

TO SUIT THE CHEF

PÂTE

palatable pastry

By JO MARSHALL Relish Magazine contributor

MARK BOUGHTON PHOTO

Roughly translated, pâte (PAHT) is French for “paste” and refers to various doughs, batters and pastries. The word is easily confused with its more accented derivative—pâté—which means “pie,” and originally designated a savory mixture of ground meat or vegetables baked in a crust. (In a further linguistic twist, pâté came to refer to the filling itself, and now, when encased by a crust, is more properly referred to as pâté en croûte.)

Pastries, as we know them today, evolved in medieval Europe where the dominant fats were lard and butter.

Unlike the olive oil used by Greek and Roman cooks, butter and lard produced stiffer doughs that made crisp, tasty cases for various baked foods. The French became masters, and while the names of the varieties may sound intimidating, some are no more daunting than swapping butter for the lard that your grandma used in pie crusts.

Pâte brisée (paht bree-ZAY): The French term for short-crust pastry, made with butter, flour and water, used for pies, tarts and quiches.

Pâte sucrée (paht soo-KRAY): Same as above, but sweetened and enriched with egg. Used for pies and tarts.

Pâte feuilletée (paht fuh-yuh-TAY): French puff pastry.

Dough is rolled thin, spread with butter and folded and re-rolled repeatedly to produce multiple flaky layers.

True puff pastry (700 microscopically thin layers separated by equally skinny layers of butter) is generally left to professionals, but a more rustic form called “rough puff” or “demi-feuilletée” can be successfully tackled home.

Pâte à choux (paht ah SHOO): Extremely versatile dough made by boiling water with butter, adding flour, cooking briefly, then beating in eggs. Spoonfuls are dropped or piped onto a baking sheet, resulting in hollow, cloud-like shells. Used for éclairs, cream puffs, and profiteroles (pronounced proh-FIY-ter-olh, often stuffed with ice cream for dessert, savory fillings for canapés.)

With the addition of cheese, choux pastry becomes gougères, a specialty of Burgundy.

P A S T R I E S

Gougères Cooking spray 1 cup water 6 tablespoons unsalted butter, cut into pieces

1 teaspoon salt Pinch cayenne Pinch ground nutmeg 1 cup all-purpose flour

1. Preheat oven to 375F. Lightly coat baking sheets with cooking spray.

2. Bring water to a boil in a large saucepan.

Add butter, salt, cayenne and nutmeg. When butter melts, lower heat and add flour. Stir well, then beat vigorously with a wooden spoon until flour is well incorporated and forms a ball-like mass, about 3 minutes.

3. Remove from heat and cool slightly. Make a well in the center of dough. Break 1 egg into the well and beat in thoroughly. When thoroughly mixed, add second egg. Beat well. Repeat with third and fourth egg, beating until dough is

16

home accent / November 2009

5 eggs, divided 2 cups (8 ounces) shredded Comté cheese

smooth and shiny. Beat in cheese. (Dough will be soft.)

4. Using 2 spoons, drop dough 2 inches apart onto baking sheet in tablespoon amounts.

5. Beat remaining egg with 1/2 teaspoon water in a bowl and lightly brush on each gougère.

6. Bake 20 minutes, until golden brown and crusty to the touch. Turn off heat and allow to rest in oven 5 minutes. Makes 36.

Recipe by Francoise Thormann and Nancy Vienneau.

Per gougère: 70 calories, 4.5g fat, 40mg chol., 3g prot., 3g carbs., 0g fiber, 95mg sodium.

published by the Skagit Valley Herald

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