The Living Kitchen - Issue 4

l{ITCHE

LUXURY IS EXCLUSIVE When a marketing program has been designed exclusively for high-end properties and an affluent clientele, the results are extraordinary.

COLDWELLBANKERLUXURY.COM The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estate agents are independent contractor sales associates, not employees. ©2022 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. 21F229_NAT_3/21 CalRe #12345678

WELCOME LET TER

C

Welcome to the 4th Issue of The Living Kitchen! ompleting our fourth issue of Sub-Zero’s very own magazine fills us with immense pride.

We set out almost two years ago to create a beautiful, custom publication to celebrate not only the highest quality appliances on the market but also the lifestyles and interests of our discerning customers. It has been incredible to see our vision come to life, and we think you will truly enjoy the stories on these pages.

For this issue, we were thrilled to sit down with LA-based celebrity interior designer Jeff Andrews, whose own kitchen is a gorgeous platform for Sub-Zero, Wolf, and Cove products. We were also delighted to share delicious creations from Chef Philip Raspanti, who lives and cooks on New York’s Long Island, and to take a look at the world of cranberry farming in Wisconsin and Massachusetts.

A tour of Kentucky’s legendary Bourbon distilleries, a profile of a philanthropic-minded coffee company in North Carolina, and a glimpse into a stunning Mediterranean-inspired Houston home are more of the treats in store for you inside.

We trust that the stories, recipes, and photos here will add to the pleasure of using your Sub-Zero, Wolf, and Cove appliances in the upcoming fall and winter seasons and maybe even encourage some new adventures in travel, cuisine, or home design!

From our family to yours, enjoy The Living Kitchen.

Warmly,

Jim Bakke President & CEO

2

THE LIVING KITCHEN | ISSUE 4

Samantha Bakke Annen Publisher & Editor-In-Chief, The Living Kitchen

President JIM BAKKE Publisher / Editor in Chief SAMANTHA BAKKE ANNEN Creative Director SHARON BARTHOLOMEW Managing Editor LISA CAVANAUGH Publishing Specialist SUE WATERS Copy Editor SUE MOWRIS

General Counsel BLAINE RENFERT

Corporate Head Demonstration Chef JOEL CHESEBRO

Vice President of Finance TONY FOX

Production Support JOCELYN NACE

Writers Rachel Arroyo, Marni Elyse Katz, Amanda Lauren, Sarah Lippert, Danna Lorch, Janice Randall Rohlf, Lannan O’Brien, Sarah Wortham Photographers Emilio Albertini, Chris Bartick, Nick Beard, Katelyn Brown, Dave Burk, Ryan Curtin, Althea Dotzour,Carrie Evans, Julie Soefer, Christopher Stark, Eric Tadsen, Catlyn Treadway, Jack Vatcher, Lauren Volo

Advertising Sales: Blue Group Media Jill Stone jstone@bluegroupmedia.com and Eric Davis edavis@bluegroupmedia.com All rights reserved. No part of this magazine may be reproduced in whole or in part without the written permission of the publisher. Publisher disclaims all responsibility for omissions, errors, and unsolicited materials. Printed in the USA.

Published by

Tide Street Group www.tidestreetgroup.com If you aren’t interested in receiving this magazine, scan the QR code below to unsubscribe.

ISSUE 4 | THE LIVING KITCHEN

3

CONTENTS

14 2 Welcome Letter

EXPERT ADVICE 6 Setting and Structure Kitchen Designer Mick De Giulio shares his inspiration and process for an award-winning California kitchen.

10 Bespoke Finds An ideal morning is guaranteed with these charmingly cozy items.

NEW PRODUCTS 12 A New Twist A variety of new colors and finishes for Wolf’s Knobs and Bezels.

14 Ideal Conditions Perfectly store your wine in one of Sub-Zero’s wine units.

4

THE LIVING KITCHEN | ISSUE 4

20 34 TECHNOLOGY 17 Perfect Cooking Environment Flawless cooking is at your fingertips with the Wolf Convection Steam Oven.

DESIGN

20 Mediterranean Mood With a nod to the aesthetics of the South of France, Marie Flanagan designed a stunning interior for this Houston home.

26 Lap of Luxury Cabinet designer Christopher Peacock adds elegant storage to the residences of Millennium Partners’ newest project in Boston.

30 Beyond The Kitchen Two amazing rooms showcase the beverage center and undercounter wine units from Sub-Zero.

34 Star Quality With dramatic flair, Los Angeles designer Jeff Andrews creates glamour in every home he designs.

42 Re-Soled A small artisan company sources vintage Hermès scarves and transforms them into chic espadrilles.

46 Sense of Place Two distinct kitchens, one in Australia and the other in The Netherlands, beautifully reflect their locales.

COMMUNITY

52 Inspired Grounds The founders of North Carolina’s 321 Coffee aim to change lives through coffee and community.

ISSUE 4

62 80 DESTINATIONS

56 Bourbon Country Travel along the iconic Kentucky Bourbon Trail to sample the state’s signature spirit.

62 Chasing the Light Five far-north destinations where you can luxuriously experience the Aurora Borealis.

FOOD

68 Mangiamo! (Let’s Eat!) Chef Philip Raspanti creates Italian-American dishes for SZWC customers in New York.

74 Berried Treasure Wisconsin and Massachusetts lead the way in cranberry harvesting.

96

ENTERTAINING

SCENE & SOCIETY

HEALTH & WELLNESS

RESOURCES

80 Southern Hospitality Nashville designer Lori Paranjape hosts the perfect dinner party.

86 Majoring in Wellness The Bakke Center for Recreation and Wellness offers University of Wisconsin students outstanding opportunities for fun and fitness.

92 Life in Balance Learn more about Ayurveda, the venerable Indian health and wellness practice.

100 Sub-Zero Midwest celebrated industry partners at the architecturally stunning Tribune Tower.

102 Showroom Directory

FORWARD LOOK

104 In our next issue: a visit to Harvest Haven Farm and a new Design Expert.

INNOVATION

96 Expanding Horizons VP of Manufacturing Laura McKenzie tackles a new role for Sub-Zero in Arizona.

74 ISSUE 4 | THE LIVING KITCHEN

5

Photo by Ben Aquino

EXPERT ADVICE

Photo by Ben Aquino

SETTING AND STRUCTURE

Designer and guest columnist Mick De Giulio walks us through his 30-year experience with the Sub-Zero, Wolf, and Cove Kitchen Design Contest and his most recent Global 1st Prize-winning project.

By Mick De Giulio / Photos by Dave Burk

S

ometimes, if you’re lucky, the overriding strength of a kitchen is its setting. This California cabin sits on a falling grade under a canopy of soaring redwoods. Noticing the land’s subtle but significant sweep down and back, I knew I wanted the room relocated for views looking out and over the backyard’s lower forest floor. I also knew then and there that this would be the kitchen I would enter in the Sub-Zero, Wolf, and Cove biennial Kitchen Design Contest. Imagine the impact of walking through a cozy front foyer at one grade and then,

6

THE LIVING KITCHEN | ISSUE 4

in one step, entering what feels like a wide-open treehouse centered on the kitchen.

Convinced of our vision, we scheduled photography in expectation of the room’s completion and, in the interim, managed its installation through a series of work interruptions as rare as the site itself. Covid stoppages, wildfires, and shipping mishaps aside, we were intent on meeting a contest submission date that’s become increasingly important to me.

Whether as a contestant, judge, or winner, I’m proud to

say that I’ve participated in this contest for all of its 30-year tradition. And while no one can say what definitively makes for a winning kitchen, I have observed some consistencies through the decades. Being part of this contest has also allowed me to meet and connect with an impressive international roster of my peers, an experience so invaluable that it remains a strong incentive to apply.

The strength of a design’s connection to its environment is one of those recurring themes I’ve witnessed among prize winners. While I’d argue that design has a much more global

flavor today than in years past—so much so that the contest no longer has regional categories—it’s still fun to see how a cool Miami kitchen approaches its landscape versus one attuned to the Australian desert.

Geography, however, is only one aspect of a room’s sense of place. Not unlike what my clients seek, what judges are ultimately looking for is a truly holistic kitchen. Beautiful cabinets and materials are not enough. Decoration or a clever layout isn’t either. Instead, each of these layers needs to feel like an integral part of the whole.

ISSUE 4 | THE LIVING KITCHEN

7

EXPERT ADVICE

In this cabin, I wanted all elements—seen and unseen— to build toward a feeling of suspension. “Float” is a word I return to repeatedly, and that’s why you’ll often see me placing reflective materials where I want more lightness under the weight of an oversized island or flanking a range, for instance. I do this because kitchen design ultimately challenges us to make large, heavy appliances appear a proportional part of one overarching architectural vision.

Integrating appliances is often industry-speak for hiding them. I prefer to look at how their technology can be prioritized, even showcased, and yet still dissolve into a room’s essence.

Working with three dominant hues—dark hardwood browns, bright white, and stainless steel—De Giulio relied on carefully choreographed shifts in texture and sheen to add depth, dimension, and a sense of drama befitting of the majestic Redwoods setting.

8

THE LIVING KITCHEN | ISSUE 4

I PREFER TO LOOK AT HOW THEIR TECHNOLOGY CAN BE PRIORITIZED, EVEN SHOWCASED, AND YET STILL DISSOLVE INTO A ROOM’S ESSENCE. High-quality photography is critical to any submission, and dramatic overalls of a space will draw a first round of eyes.

But the mark of a truly holistic kitchen lies in how the design transitions from that mile-high view to the nuances. How does it mitigate the large, boxy proportions of a refrigerator, for instance, or resolve how countertops meet the range? Where are materials used for continuity, and where do they change up to better define space? Every photo needs to be impactful and help tell the larger story of which decisions were vital to the magic and soul of a space.

Often, our challenge as designers isn’t just in the making but in gaining control over this level of detail. Architects can have an advantage in that respect, but I’ve also seen teams of different design professionals share prizes for their unified vision. This contest is open to all.

I was fortunate to find a client like the owner of this cabin, who entrusted my studio with all aspects of the home’s interior architecture. This is a Redwoods kitchen, but it’s also a retreat for the family of a down-to-earth entrepreneur whose appreciation of craft and innovation had us designing custom displays for his art collections one room over. He understood the importance of connections to adjacent spaces, here defined with custom bronze and glass structures, and gave me the freedom to site every beam, truss, and window. He didn’t question when I needed to fabricate my own clamps to hide how a pendant was suspended or craft thin steel sleeves to support an extra-long and heavy-fired terra-cotta slab table in lieu of thick corner legs.

Next year, as I shift roles to join an international panel of Sub-Zero, Wolf, and Cove judges, I look forward to discovering how future contestants reveal the depths of their design conviction. The categories in the contest are as many and diverse as the talent we can expect to see.

The deadline for submitting a project to the Sub-Zero, Wolf, and Cove Kitchen Design Contest is January 31, 2024.

ISSUE 4 | THE LIVING KITCHEN

9

BESPOKE FINDS

Wake up in style with these luxurious choices for an idyllic morning

1.

2.

3.

4.

1. Amplify your coffee ritual with this Elevated Coffee Set from Farmhouse Pottery. Everything you need for the perfect pour-over: handcrafted Silo Mug, Marble and Brass Pour Over, and locally roasted Vermont coffee beans. farmhousepottery.com 2. Handwoven in a chevron weave from the finest cashmere, this Steel Blue Cashmere Throw from Nantucket Looms is a locally made warm and snuggly addition to your morning. nantucketlooms.com 3. Curated artisan items from across the country make this Hygge Gift Box from Forest & Field Collective an ideal way to get cozy and comfy. forestandfieldcollective.com 4. Can't you see yourself rocking into relaxation in this sustainably made Amador Rocking Chair from MasayaCo? Available in a variety of woods and patterns, these chairs are handmade from renewable solid wood. masayacompany.com

10

THE LIVING KITCHEN | ISSUE 4

BASIC SCONE A perfect accompaniment for your serene morning, these delicious scones can be augmented with your favorite fruits and flavors. (makes 6) INGREDIENTS 2 cups flour 5 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 3 ounces butter, chilled and in chunks 1 cup heavy cream P R E PA R AT I O N :

1.

Mix flour, sugar, baking powder, and salt.

2.

Cut butter into dry mixture, allowing pea-sized chunks of butter to remain.

3.

Toss desired add-ins (dried fruit, nuts, poppyseeds etc.) into the mixture.

Be sure to add these, as desired, into mixture before adding cream.

4.

Slowly add cream, while mixing with your hand, until mixture feels hydrated.

5.

Place dough on a lightly-floured work surface and give it a few folds, do not knead.

6.

Form dough into a small round, about 1.5 inches thick and cut into six wedges.

7.

Space wedges apart on a sheet tray and brush them with additional heavy cream.

8.

Using Convection mode, bake at 325°F until golden brown and set.

ISSUE 4 | THE LIVING KITCHEN

11

NEW PRODUCTS

A New TWIST WOLF INTRODUCES MORE HUES FOR YOUR KITCHEN.

T

he bold color of Wolf’s iconic red knobs is synonymous with performance and quality, but are you familiar with other options to

fit your aesthetic? There is a variety of knob and bezel alternatives that make an equally strong statement in the kitchen, enabling homeowners to express their unique style.

Wolf knobs and bezels now come in ten color combinations to personalize your Wolf appliance, fit your overall aesthetic, and coordinate with other accents.

The combination of thoughtful design and easily installed knobs lets you mix and match within the range of color and finish options to customize your Wolf Dual Fuel Range, Professional M Series Oven, or Professional Gas Cooktop.

Each of these appliances offers a perfect platform for creating a pop of stylish inspiration in your kitchen, whether you choose design-forward finishes like brushed brass and black or opt for classic Wolf red.

12

THE LIVING KITCHEN | ISSUE 4

Change the look of your Wolf appliance - and reflect your kitchen style - simply by changing out the knobs and bezels.

KNOBS:

BEZEL S*:

Red

Brushed Stainless

Black

Brushed Brass

Brushed Stainless Brushed Gray

Availability varies by product.

Brushed Brass

(Note: Bezels require a certified installer)

ISSUE 4 | THE LIVING KITCHEN

13

NEW PRODUCTS

With capacity ranging from 24 to 146 bottles and widths from 15” in undercounter through 30” in full-size units, Sub-Zero Wine Storage fits wherever you need it—in your kitchen, pantry, wet bar, lounge, pool house, or any other space you can imagine.

Ideal

CONDITIONS

WINE STORAGE FOR COLLECTIONS LARGE AND SMALL

By Sarah Wortham

Y

our prized bottle of South African Pinotage. The case of Sancerre you brought back from a Loire Valley cycling tour. The magnum of Champagne you’re

saving for a special anniversary. Your wines are more than an investment—they play a key part in the moments worth savoring in your life.

Sub-Zero’s extensive line of wine storage units provides exceptional safekeeping for every bottle in your collection, regardless of size or vintage. Sub-Zero Wine Storage preserves the integrity of every glass with advanced preservation technologies and protective features that guard against the harmful effects of heat, light, humidity, and vibration.

Optimal humidity Steady, moderate humidity is critical to preserving wine.

Sub-Zero’s dual evaporators—one for each storage zone— provide consistent control.

14

THE LIVING KITCHEN | ISSUE 4

Wifi Capable

Advanced temperature control Sub-Zero’s microprocessor controls the interior temperature to within one degree of its set point. At the same time, an advanced air seal around the door prevents leaks while conserving energy. Because not all wines need the same environment, most wine units have independent zones to maintain optimal storage temperatures for reds, whites, and rosés.

Specialized light protection The UV-resistant, bronze-tinted glass in the doors of Sub-Zero Wine Storage inhibits the development of unpleasant flavors and aromas by keeping light, especially damaging ultraviolet light, from penetrating bottles.

Superior vibration dampening Sub-Zero Wine Storage cradles bottles in rustproof coated steel shelves that glide out easily with minimal disruption. At the same time, the quiet compressor lets the wines rest undisturbed without mechanical vibration.

Unmatched design flexibility Classic Series full-size models feature Sub-Zero’s iconic grille in either stainless steel or custom panels. Designer Series units provide a seamless look in either fully integrated stainless or “disappearing” custom panels; these models include full-size (with and without refrigerator drawers) and undercounter versions. A handleless appearance is achieved through custom panels.

Thoughtful features An easily accessible touch-control panel allows customization of settings with the tap of a finger. Use the convenient Owner’s App or your home smart system to control temperature zones, get door-ajar notifications, toggle lights, and receive remote diagnostics from wherever you are.

Accessories Sub-Zero wine units offer an optional Dessert Wine Rack, sized to hold demi-bottles of Sauterne, Manzanilla Sherry, ice wine, and more. Odd-sized bottles, from piccolos to magnums, also fit perfectly in Wine Storage Drawers, and a Dual Installation Kit enables side-by-side placement of individual units.

Sub-Zero also offers pre-printed or customizable Wine Inventory Tiles to help you organize your wine collection.

ISSUE 4 | THE LIVING KITCHEN

15

NEW PRODUCTS

Red Wine Poached Pears Another delicious recipe from Sub-Zero, Wolf, and Cove Corporate Chef Philip Raspanti.

INGREDIENTS

P R E PA R AT I O N

6 medium, firm pears (Bartlett or Anjou)

1.

Place the wine, water, sugar, vanilla bean pod and seeds, orange zest, orange juice, cinnamon, cloves, and star anise in a 4-quart sauce pot (or any pot that snuggly fits the pears) and bring to a simmer over medium-high heat. Stir to dissolve sugar.

2.

Using Steam Mode, preheat your Wolf Convection Steam Oven to 175 degrees.

3.

Meanwhile, peel the pears, leaving the stems on. Using a melon baller or small spoon, carefully hollow out the core and remove seeds through the bottom.

4.

Cut a piece of parchment paper in the circumference of your pot and make a slit in the middle (this will help keep the pears submerged).

5.

Place the pears in the pot and cover with parchment paper and then a piece of foil. Transfer the pot to the steam oven on the lowest rack and allow to cook until the pears are tender when pierced with a small paring knife, about 60-75 minutes. Remove from steam oven and allow to cool in poaching liquid.

1 bottle of Cabernet Sauvignon (750ML) 1 cup water 1½ cups sugar 1 vanilla bean, split and seeds scraped out 6 large strips of orange zest Juice of 1 orange 3 cinnamon sticks 6 whole cloves 1 star anise

16

THE LIVING KITCHEN | ISSUE 4

6.

When ready to serve, slice pears in half and transfer them to a platter.

7.

Bring the saucepot with the poaching liquid in it to the stove.

8.

Cook the poaching liquid on medium heat until it reduces to a syrup. Serve pears with a drizzle of the syrup and a scoop of vanilla ice cream, if desired.

TECHNOLOGY

The Perfect Cooking

ENVIRONMENT THE WOLF CONVEC TION S TE A M OVEN TURNS ANY KITCHEN INTO A CHEF ’ S KITCHEN

By Sarah Wortham Serious home cooks deserve the absolute best kitchen appliances. And those who aspire to become better cooks need every advantage they can get. The Wolf Convection Steam Oven (CSO) is the appliance that does it all, producing bakery-level breads, succulent roasts, and much more.

Whether you are preparing an old favorite or an original dish, the Wolf’s CSO will help you elevate all your meals. Offering an unmatched combination of performance and convenience, the CSO is a versatile addition to any kitchen.

ISSUE 4 | THE LIVING KITCHEN

17

TECHNOLOGY Steam and Convection

Foolproof Gourmet Meals

The Wolf CSO uses steam, convection, or a combination of

Gourmet Mode offers a variety of quick and convenient

the two to ensure exceptional flavor development in every

programmed cooking options, so you can select what you want

dish. The Wolf CSO has a Convection Mode, which evenly cooks

to prepare and Gourmet Mode will set the cooking environment,

and browns food, a Steam Mode, which is ideal for seafood,

including ideal rack positions, for chef-tested, reliable results.

vegetables, and rice, and a Convection Steam Mode, which

You can also level up with Gourmet Plus Mode, which

combines both types of cooking to create dishes that are crispy

optimizes the temperature, airflow, steam, and humidity

on the outside and moist on the inside.

throughout the cooking cycle.

The Technology

an ideal temperature until everyone is at the table.

Two sensors—a humidity sensor and a thermocouple temperature sensor—work together to maintain an optimum

Artisan Baking at Home

cooking environment for particular foods. These sensors partner

Proof Mode provides the ideal environment for yeasted doughs

with advanced software, a dynamically controlled vent, and a

by creating a gentle, controlled heat ensures the correct rise with

rear convection fan to circulate heat and steam.

each loaf. Bake Mode is the best choice for single-rack cooking

The Humidity Factor

Not ready to serve yet? Opt for Warm Mode to hold food at

of more delicate items, such as quiches, custards, and cakes, all of which require a more humid environment.

Fancy a casserole or quick bread? Select Convection Humid Mode to maintain a mildly humid cooking environment.

Convection Humid Mode strikes a balance between dry and wet heat, for foods that already contain some moisture—developing flavor and a beautifully browned exterior.

Better Leftovers Dry, unappealing leftovers are a thing of the past with the Wolf CSO. Choose Reheat Mode to reimagine last night’s meal by rehydrating and/or crisping everything from lasagna to roast chicken. Reheat Mode uses a blend of steam and heat that provides the ideal environment to bring foods back to original delicious flavor.

18

THE LIVING KITCHEN | ISSUE 4

Scan here for more details on everything the CSO has to offer.

Decadently Creamy Yogurt

P R E PA R AT I O N : 1.

In a saucepan, bring milk to 190 degrees and then let cool to 115 degrees.

2.

Measure out 2 cups of the warmed milk and add one cup of yogurt to it.

3.

Mix gently with a rubber spatula, then add back to the rest of the warmed milk.

4.

Gently mix with the spatula. Don’t use a whisk.

5.

Hold mixture in a Wolf Warming Drawer or Convection Steam Oven at 115 degrees for 5 hours.

6.

Refrigerate for 24 hours.

7.

After 24 hours, the whey will separate from the yogurt. Use a cheesecloth to strain.

1 cup plain unsweetened whole milk yogurt.

8.

You can add back some of the whey after straining, to obtain the desired consistency.

O P T I O N A L I N G R E D I E N T S:

VA R I AT I O N S:

(FOR CREAMIER/SWEETER YOGURT)

For even creamier yogurt, add several tablespoons of heavy cream to the milk.

Sub-Zero, Wolf, and Cove Sous Chef Mustapha Affan regularly delights the numerous guests at the Westye F. Bakke Training Center in Fitchburg, WI, with this deliciously rich, fresh yogurt.

I N G R E D I E N T S: 1 gallon whole milk

Heavy cream Honey

You can also add toppings such as granola and fresh or dried fruit.

PHOTO BY RYAN CURTIN

Vanilla extract

For sweet yogurt, add honey and vanilla extract to taste.

ISSUE 4 | THE LIVING KITCHEN

19

DESIGN

MEDITERRANEAN

MOOD In this Houston home inspired by the South of France, Marie Flanigan Interiors matches luxury with restraint.

By Marni Elyse Katz Photography by Julie Soefer Styling by Jessica Brinkert Holtam

20

THE LIVING KITCHEN | ISSUE 4

Contrasting elements of metal, stone, and luxurious textiles define the grand and airy living room.

ISSUE 4 | THE LIVING KITCHEN

21

DESIGN “Homes are sprawling in Houston, but this home feels intimate as you experience it,” Marie Flanigan, Principal and Creative Director of Marie Flanigan Interiors, says. “The architect is masterful with that.” Flanigan is speaking of Kirby C. Mears, the founding Principal of Murphy Mears Architects.

Flanigan and Sydney Manning, the lead designer on the project, collaborated with Mears from start to finish, infusing soul into the gracious interiors.

A sweeping drive leads to the 6,200-square-foot Mediterranean-inspired home with a stucco-like exterior and formal French gardens in front. An arched portico quietly beckons one through blackened-steel French doors into the

22

THE LIVING KITCHEN | ISSUE 4

light-filled entry, where straight ahead, another set of French doors looks to the patio. The double-height chamber feels almost monastic with its hand-burnished plastered walls and 17th-century Aubusson tapestry, which hints at the rich jewel tones to come.

Oversize limestone tiles in creamy ivory and a pale gray green comprise the checkerboard-patterned floor that runs throughout the public spaces on the main level and imbues a centuries-old European feel. The effect is at once sumptuous and spare. “The interiors are inspired by Provence and the Mediterranean,” Flanigan says. “We juxtaposed rustic materials and clean lines to create an Old-World style with a modern sensibility.”

Neque et liciet, omnis magnatquo voluptatur sequi occatium dolum eos ra et,dolupta tendipit apicius

The formal rooms are right up front. The living room is a study in high contrast elegance. A Vladimir Kagan-inspired serpentine sofa covered in aubergine velvet sits beside a carved black marble mantelpiece. A 19th-century mirror in a lustrous giltwood frame that is more monochromatic moody artwork than looking glass is a quiet counterpoint to the vibrant abstract painting on the opposite wall. A chandelier with 36 spidery black metal arms hangs from the coffered plaster ceiling without stealing the show.

The oval-shaped formal dining room, which is both understated and dramatic, is on the other side of the entry.

Ethereal white drapery follows the curve of the room, wrapping

it with privacy and acoustic relief. By day, sunlight streams through the bow window, hitting the two-way, antiqued glass of the four-tier chandelier and charcoal-colored plaster walls. At night, the dusky space oozes ambiance.

Straight back past the stair—its raw-edged limestone treads and minimalist iron rail ending in a flirtatious flick—an exquisite example of Flanigan’s rusticity meets simplicity mantra—is a welcoming kitchen with Provençal vibes. The focal point is a massive, tumbled limestone architectural element that encases the hood and frames the entire wall. “We began the kitchen design from an architectural point of view,” Flanigan explains.

“The cabinetry and cooktop nestle into the wall.”

ISSUE 4 | THE LIVING KITCHEN

23

DESIGN

“THIS KITCHEN IS A BEAUTIFUL MARRIAGE OF SIMPLICITY AND OVER-THE-TOP DETAILING.” A marble backsplash meets a length of hand-antiqued mirror just below the limestone frame. The mirror lends a patina and provides depth as it reflects the homeowner’s collection of vintage copper pots. Stained rift-cut white oak cabinets with unfussy beading soften the metal and stone, and the Wolf range top’s telltale red knobs are an unexpected pop of color.

“We spec Sub-Zero and Wolf appliances on almost every project,” Flanigan says. “This homeowner, who is a big cook, knew exactly the ones he wanted.” The suite of products, which includes stacked Wolf 30-inch Conventional and Steam Ovens, a 24-inch Coffee System, and a 48-inch Sub-Zero Pro Freezer and Refrigerator with glass door, line the wall opposite. “The client wanted all the appliances within arms’ reach rather than hidden in the pantry,” Flanigan says.

Double islands, another homeowner request, anchor the space.

The designers proposed cladding them in metal; he was game. After deliberating over the palette—black, beige, and stainless were in the running—they landed on Farrow & Ball Hague Blue with burnished brass trim. The trim also edges the Calacatta Namibia marble countertops. “This kitchen is a beautiful marriage of simplicity and over-the-top detailing,” Flanigan muses.

Like the breakfast room, the family room boasts hand-hewn oak ceiling beams that add a cozy factor. A crushed velvet sofa blends comfort with glamour, and a vintage lacquered screen with gilded inlay from the Round Top Antiques Fair is a sophisticated backdrop. Walnut paneling runs along the facing wall, and the side walls, which are mostly glass, face the patio on one side and the fully enclosed courtyard, complete with a fountain, on the other.

24

THE LIVING KITCHEN | ISSUE 4

Flanigan also incorporated rich wood accents in the homeowner’s private spaces at the back of the house. In the library, a zebra hide rug tops a walnut and cherry parquet floor, and Art Deco-style wood doors open into the bedroom. “He texted us TV screenshots asking us to recreate the doors from Rick’s Café Américain in Casablanca,” she says.

Inside the airy bedroom, a walnut screen cocoons the upholstered bed, and another parquet pattern adorns the floor. “We didn’t realize how much he loved intricate flooring until we took him to the showroom.”

While the bedroom has a groin-vaulted ceiling, the primary bath features a quirky twist: intersecting barrel vaults. Here, the vanities are tucked into an arcade that overlooks a majestic copper soaking tub set before an arched window that projects into the landscape—the perfect spot to end (or start) a day in this impeccably designed home.

ISSUE 4 | THE LIVING KITCHEN

25

DESIGN 26

THE LIVING KITCHEN | ISSUE 4

THEof LAP LUXURY Boston’s new eco-conscious Millennium Collection at Winthrop Center features artfully edited interiors and custom cabinetry by acclaimed designer Christopher Peacock.

By Janice Randall Rohlf / Photos courtesy of MP Boston The view from a 62nd-floor penthouse in The Millennium Collection at Winthrop Center sweeps out over the sailboat-dotted Charles River all the way to Cambridge on the opposite bank. Closer in, the eye focuses on downtown Boston, where amid the office buildings, department stores, and restaurants, Millennium Tower, another development

by Millennium Partners, reaches for the sky just a couple of blocks away. When it was built seven years ago, the Tower was the epitome of luxury living in the heart of Boston and still offers second-to-none comfort and amenities. But the Millennium Residences at Winthrop Center, unveiled in April 2023 and including the exclusive Millennium Collection, take this new way of living one step further by integrating health and wellness, sustainability, and technology in building design. Designed with eco-conscious features themselves, the residences sit atop 812,000 square feet of office space slated to become the world’s largest Passive House office building.

“In creating the penthouses and residences that comprise The Millennium Collection, we envisioned a seamless integration of environmental advantages, experiences and amenities that make residents feel good inside and out, and physical spaces that deliver a sense of well-being,” says Richard Baumert, Principal of Millennium Partners, the internationally recognized developer behind both the Tower and the Collection.

All the amenities one associates with a comfortable lifestyle are here, including a world-class fitness center, farm-to-table cuisine from a Michelin-starred chef, and

even a dedicated club and program tailored to dogs and their owners. An immersive social calendar connects residents with curated Boston experiences across food, travel, art, and culture, and five-star service is assured from valet to door attendant, concierge, and beyond.

But it’s in the residences themselves that Millennium Partners’ unique commitment to their clientele shines.

The residences within The Millennium Collection—12 penthouses on floors 61 and 62 and three estate-style homes on floors 35 and 60—feature towering ceilings as high as 14 feet. Natural light floods in through floor-to-ceiling windows that frame spectacular views. Such features, research has shown, create mindsets of freedom, creativity, and less confined thinking. It’s an environment consistent with the philosophy underlying this state-of-the-art building, where behind the refined interiors is an effort to advance lifestyles that are healthy for both the person and the planet. This concept is attractive to collaborators like Christopher Peacock.

“A more evolved wellness perspective includes how you feel in your environment,” says Peacock, the renowned cabinetry designer behind The Millennium Collection’s one-of-a-kind kitchens, baths, and dressing rooms. Inviting the client’s input on the design of these spaces early on is a new approach for the development team. Peacock, whose showrooms include one on Harrison Avenue in Boston, explains that clients have the ability to meet with him or his design team. This way, he says, “The homeowners feel that they are buying into a building; they are able to make it more personalized.”

ISSUE 4 | THE LIVING KITCHEN

27

DESIGN

“A LOT OF THE BUYERS ARE COMING FROM LARGE HOMES IN THE SUBURBS, AND THEY DON’T WANT TO DOWNGRADE, THEY ARE DISCERNING AND WANT VERY HIGH QUALITY.” For cabinetry, including appliance panels, Peacock has curated dozens of paint colors from which a client can choose. Ranging from perennially popular white to currently trending charcoal and navy blue, all the hues complement the gray-veined arabescato marble countertops, backsplash, and island top in each kitchen. Peacock, who visits the quarry to handpick the stone, has also assembled a selection of cabinetry hardware if a client wishes an even more customized look.

“A lot of the buyers are coming from large homes in the suburbs, and they don’t want to downgrade,” observes Peacock. “They are discerning and want very high quality.”

The sustainability aspect of these LEED (which stands for Leadership in Energy and Environmental Design) Gold residences was important to Peacock as well. He explains that “the cabinet interiors are American black walnut, locally sourced and milled in our facility in West Virginia, and the paint is made for us by a company in Vermont, Fine Paints of Europe. We use their water-based eco-paint.”

Designer Christopher Peacock in one of the Millenium Collection at Winthrop Center residences.

28

THE LIVING KITCHEN | ISSUE 4

Photo: Jack Vatcher

Christopher Peacock’s cabinetry graces the kitchens, baths, and dressing rooms of the residences at the Millenium Collection at Winthrop Center, many of which have spectacular views of Boston’s waterfront.

The kitchens showcase sustainable appliances, including energy-efficient Sub-Zero refrigerators and wine storage units, and Wolf convection steam ovens and induction cooktops, which allow a faster, safer, healthier, and more energy-efficient method than gas cooktops. If a client is not familiar with the cooking methods, they are invited to attend a seminar at the Clarke Showroom, Boston’s showroom for Sub-Zero and Wolf appliances, to learn how to use them. To launch their culinary adventures in their new homes, there is also a complimentary piece of cookware from Made-In as a welcome gift to owners.

Over the years, since launching Christopher Peacock cabinetry in 1992, the London-born designer’s standards have remained consistently high. For example, for The Millennium Collection, installation entails hand-painting each cabinet in place to realize a depth of color and subtlety that cannot be achieved otherwise. It is this fervent desire to create the most beautiful and lasting products that drives the company.

“When we refer to the ‘professional grade kitchens’ featured within The Millennium Collection, we are alluding to creating something to the best of our ability, using the best joinery techniques and the finest materials available,” says Peacock.

“The finished product is inherently professional grade because it is built to last forever.”

ISSUE 4 | THE LIVING KITCHEN

29

DESIGN

BEYOND the KITCHEN

SUB-ZERO’S UNDERCOUNTER BEVERAGE CENTERS AND WINE STORAGE UNITS’ BEAUTY AND FUNCTIONALITY MATCH THE DESIGN OF ANY ROOM.

30

THE LIVING KITCHEN | ISSUE 4

In Living Color This chic space is all set for a refreshing sparkling water in the afternoon or a cozy evening brandy. Dual Sub-Zero Designer Undercounter Wine and Beverage Centers are impeccably integrated into the sumptuous bar area of this richly decorated and sophisticated urban living room.

THE DETAILS Cabinets: Custom built metal sheet laminate from Chemetal in Civilization Aluminum.

Hardware: Belwith-Keeler in brushed golden brass (channel pulls).

Backsplash: Metal sheet laminate in Beowulf Aluminum from Chemetal.

Wall Covering: Manor House

by Norwall in Chrocodile skin wallpaper in dark green.

Chandelier: Hinkley in Revel large single tier in burnished gold.

Wall Sconces: Hinkley in Styx small LED sconce and black/gilded gold.

Paint: wall, ceiling, fireplace surround and framing in Benjamin Moore in Black Ink.

DESIGN

Extra, Extra!

A sleek, modern, and bright kitchen annex holds a dual installation of an Undercounter Beverage Center and a Wine Storage Unit. Blond wood cabinetry surrounds the accessible, minimalist beverage area, with lighted shelving for decanters, glassware, and artistic vases.

THE DETAILS Floor: Porcelanosa in Matt White.

Paint: Walls, Benjamin Moore Chantilly Lace Island Benjamin Moore Wrought Iron.

Custom Cabinets: In Skinny Shaker and finished in Quartersawn Oak. Countertops: Cambria Quartz in Ironsbridge.

Hardware: Hawk Hill Copper F110 12” Glacier Appliance Pull.

32

THE LIVING KITCHEN | ISSUE 4

ISSUE 4 | THE LIVING KITCHEN

33

DESIGN

BY LISA CAVANAUGH PHOTOGRAPHY BY CHRISTOPHER STARK

star quality A California-based, award-winning interior designer adds elegance and charisma to every home project, including his own.

“E

veryone deserves a little glamour in their life,” says Jeff Andrews, a celebrated interior designer who lives and works in Los Angeles. “Cultivating your sense of that might require finding your voice with design,” he says.

“Beauty is relative and selective. It’s a feeling or a state of mind about things that bring you happiness.”

The former dancer and choreographer translated his sense of grace and style into a successful interior design business that emerged from his personal home decorating projects. “I would move almost every year and redo everything in the new apartment,” says Andrews. “It was a passion of mine, so when I segued out of my choreography career, I moved right into design.”

His first professional design client was Eleanor Mondale, the daughter of former Vice President Walter Mondale. “Eleanor had just bought a house in LA’s Beachwood Canyon and wanted some help, so I jumped in!” says Andrews. The two became good friends, and Andrews designed other homes for her in New York City, The Hamptons, and Minnesota.

“Working on Eleanor’s projects gave me my designer legs and helped me find confidence in my abilities.”

Since his burst into this new career, Andrews has worked with hundreds of clients and published a design book, The New Glamour: Interiors with Star Quality. He has also launched furniture, rug, wallcovering, wood tile, and hardware collections and has twice been on the Elle Décor A-List of top interior designers in the world.

34

THE LIVING KITCHEN | ISSUE 4

ISSUE 4 | THE LIVING KITCHEN

35

DESIGN Throughout his home, Andrews has incorporated shapely furniture pieces custom-designed as part of his collection for A. Rudin.

One of Andrews’ talents is deciphering what his clients need

Kourtney Kardashian, among his clients. He feels there is

through the images and inspirations they share with him. “I try

a shorthand for working with other creatives. “There's this

to discern how they will live in the space, how they entertain,

artistic language that you have, a visual connection,” he says.

what their home goals are.” Once he can “get into their head,” he

“There is a momentum to the process, which is very intense

will then put his own spin on their home. “There are common

but also exciting and rewarding.”

threads that go through all my different projects,” he says. “But

provided some wow factor, but one special home project

like a silent signature from me.”

he recently unveiled is his own. Andrews and his husband,

Andrews considered a home an extension of the people

Emmy Award-winning casting director Ken Miller, bought

who live there. “You have to be surrounded by things that

their 1930s Spanish-style home in a chic Mid-City area of Los

bring you joy on a daily basis,” he says. “Everything has to be

Angeles three years ago. It has been a labor of love and skill

curated and collected. I don't like things that are overly bold

to transform the interior into what Andrews calls a “classic,

or are dramatic just to make a statement,” Andrews believes

eclectic, and personalized space.”

a really good room is beautiful when you first walk in, but if

Not surprisingly, because of his professional background,

you sit down and spend some time there, the more you notice.

he says he likes a space to be well choreographed, with

“Then you start understanding the concept and layers of

elements of surprise and drama, but still making structural

design infused into it.”

sense overall. Andrews’ home has a sleek sophistication mixed

While he has worked with many wonderful people from

36

Designing Lady Gaga’s Malibu mansion last year definitely

I want the owner’s personality to be front and center. It’s more

with an homage to the classic era of the house. Every room

all walks of life, Andrews counts numerous celebrities, such

informs the others with recurring tones of silver, wheat, ochre,

as Lady Gaga, Kaley Cuoco, Ryan Seacrest, Kris Jenner, and

slate, and traditional black and white.

THE LIVING KITCHEN | ISSUE 4

The living room is composed of soft gray and taupe fabrics

the kitchen island, reflecting the cool of the pool outside and the

and drapes, dark wood floors, and walls painted with Strong

various ceramic pieces from Matthias Kaiser scattered across the

White from Farrow and Ball that lead to a detailed tray ceiling.

prep areas.

Statement art pieces lend color and flair.

The dining room has another spectacular decorative ceiling,

Andrews has outfitted his home kitchen with a Sub-Zero refrigerator and wine storage unit, Wolf range and Convection

an abstract zebra-print-inspired rug, and a floor-to-ceiling

Steam Oven, and Cove dishwasher, embracing the creative

framed mirror against the far wall. Mirrors are a recurring design

opportunities available with Sub-Zero’s integrated panels. “I truly

element in Andrews’ work. “I feel like there’s a bit of magic to

appreciate the beauty and adaptability of the brand’s panel-ready

mirrors,” he says. “The bouncing of reflections, the way they

Designer Series.”

mimic windows, and how the natural light changes with the

“Appliances are utilitarian luxury items,” he continues, “and

reflections, providing an entirely different perspective to a room.”

my choices came down to the high quality of these products.” His

The dramatic blacks and whites of the dining room lead

clients also want similar supremely functional, state-of-the-art

naturally to the heart of the home, Andrews’ bespoke kitchen.

kitchens. “With Sub-Zero, Wolf, and Cove, everything integrates

Tucked at the back of the house with a wide bank of French doors

seamlessly,” says Andrews. “The design level is so elevated, and

that open to the delightful garden and pool area, the kitchen offers

the quality is so impeccable, it’s a no-brainer when choosing their

a stunning mixture of high-impact design and homey comfort.

suite of products for my clients’ high-end kitchens.”

Retaining the curvature typical of the 1930s, the kitchen has

“I think, as a designer, it’s important to align yourself with

been transformed with black limestone floors, cabinets in a mink

reputable companies like Sub-Zero, that you can count on,”

gray-brown, and dramatic swirled white and black soapstone

says Andrews. “The more successful you become, the bigger

for the stovetop backsplash and countertops. Additional colors

your projects, the more people recognize you, there are more

appear in the Heron Blue Heath Ceramics tile on the back of

opportunities to be influential.”

ISSUE 4 | THE LIVING KITCHEN

37

DESIGN 38

THE LIVING KITCHEN | ISSUE 4

Old melds with new in Andrews' kitchen. 19th-century French holophane pendant lanterns from Ann Morris Antiques are suspended over the kitchen island, which is surrounded by square guest counter stools from BDDW.

ISSUE 4 | THE LIVING KITCHEN

39

DESIGN

“You don’t have to live in Hollywood to want a glamorous-feeling life,”

Margaux cast iron bathtub from Waterworks, Ann Sacks Elements Eclipse Gloss tile, and cabinetry from The Golden Lion.

Andrews believes it is also essential to cultivate relationships

40

As he outlined in The New Glamour, Andrews hopes to

with smaller artists and artisans. “I like to find talented people

inspire everyone to reach for the stars, whatever that may look

who make furniture and lighting and artists who work in glass,

like. “You don’t have to live in Hollywood to want a glamorous-

stone, and ceramic mediums,” he says, stressing the value of

feeling life,” he says. “You can feel that in your soul, in your

aligning with producers of incredible items of high quality and

home. There are no rules for making a cohesive design that's

design. “You want to speak the same creative language and

beautiful but also liveable. You just have to experiment with

ultimately offer your clients the highest quality design.”

what makes you happy.”

THE LIVING KITCHEN | ISSUE 4

ISSUE 4 | THE LIVING KITCHEN

41

DESIGN

Re-Soled

A pair of fashion entrepreneurs upcycle luxury scarves into distinctive and in-demand shoes.

By Lannan O’Brien / Photos courtesy of Chris Bartick

F

or at least a decade, Michael Tonello and his husband, Juan Canal, had a tradition: every spring, they went out to buy new espadrilles. The first time Canal made the shopping suggestion was shortly after Tonello had moved to Barcelona from his native U.S. Tonello recalls asking his spouse why. His response?

“Because in Spain, everyone wears espadrilles all summer.

It’s just what you do.”

And that was that. Each year, as the weather got warmer, the couple picked out new summer shoes.

Eventually, however, Tonello came to a realization: the

42

THE LIVING KITCHEN | ISSUE 4

espadrilles on the shelves never changed. Sure, there were an array of colors, along with the occasional cheerful awninglike stripe. But as he puts it, “They were just kind of boring.”

Then inspiration struck, and it came in the form of a vintage Hermès scarf.

The last time he had worn the classic accessory was New Year’s Eve 1992, at a black-tie dinner party in New York City.

Since that night, says Tonello, “It sat in its little orange box for many years, and then it moved to Barcelona with me, where it got stuck in a dresser drawer.” He thought, what if there is a new life waiting for his designer scarf—in the form of shoes?

Business partners Chris Bartick and Michael Tonello outside their store on Nantucket.

ISSUE 4 | THE LIVING KITCHEN

43

DESIGN

Hand-stitched details and oneof-a-kind designs (no two pairs are exactly the same) are staples of the Respoke brand.

After reaching out to several local workshops, Tonello visited one in the small mountain village of La Rioja, Spain, where he was introduced to the many challenges of crafting shoes from silk. But instead of giving up, he left his three-hundred-dollar Hermès scarf at the workshop and said, “See if you can think of something.” They did, and when Tonello received his espadrilles in the mail, he was so happy with them that he posted a photo on Facebook. That image inadvertently created a frenzy of wannabe purchasers.

So, Tonello ordered 25 more pairs to be made in a similar fashion, and in a flash, they sold out via social media. “That’s when I realized there was a business here,” he says. In his opinion, everyone, at some point or another, has an idea, and it is most important to see it through.

“Sometimes it’s a great idea, sometimes it’s not so great, but the big thing is that most people never bring their ideas to fruition,” says the entrepreneur.

He partnered with graphic designer Chris Bartick, and together, they created a brand for their products: Respoke. Tonello was well-versed in searching for one-of-a-kind items. When he first moved to Barcelona, he became an eBay reseller of luxury goods, an experience that inspired his 2008 best-selling book, Bringing Home the Birkin, about his hunt for the infamous and coveted Hermès Birkin bag. He knew that he and Bartick would have to commit passionately to unearthing their source materials.

44

THE LIVING KITCHEN | ISSUE 4

Twice a year, they take whirlwind trips to France, Italy, and Spain to purchase large quantities of new Hermès, Gucci, Emilio Pucci, and Ferragamo silk scarves directly from each company. They also work throughout the year with major auction houses worldwide to source vintage and iconic silk from a range of designer brands.

Initially, their espadrilles, hand-stitched from designer scarves, sold exclusively at Bergdorf Goodman, but in the ensuing six years, they annually launched a new retail location. They now have two in Provincetown, Massachusetts, one each on Nantucket and Martha’s Vineyard, one in Southampton, New York, and their most recent shop in Charleston, South Carolina.

Each spring, the five seasonal Respoke stores in the Northeast reopen with entirely new inventory, while the old designs and unsold products are sent to the brand’s year-round South Carolina location. Every June through October, Tonello works alongside employees in one of the six boutiques. Recently, he was in Provincetown—the site of Respoke’s very first store—which, he says “has been wildly successful.” Tonello, who was raised on Cape Cod, is happy to be able to spend quality time near home when he returns there for business.

Tonello’s best-selling book, Bringing Home the Birkin, chronicles his international search for the elusive Birkin bag.

During the production of the espadrilles, remnants are saved and repurposed in fine art pieces created by Bartick. His colorful artwork includes paintings of whales’ tails and beloved landmarks—such as a Venetian gondolier or the Edgartown Light—each embellished with designer fabric. It’s not the only effort made to reduce waste—the company also reuses the large shoe-shipping cartons from Spain to send inventory to the Charleston Respoke store.

Sustainability was part of Tonello’s thought process when he first developed the concept for Respoke. As a bonus, he says, “We also created something unusual that did not look like anything else at the time.” He credits friends and employees with helping him and Bartick build the successful business that Respoke has become. One of those friends is Fern Mallis, the creator of New York Fashion Week, who helped the brand make its first connections with Bergdorf Goodman and has actively supported them since. “She has been a great voice for us,” he says.

But also worth honoring is Tonello’s own instinct and optimism. He seldom says no to a challenge for the sole reason that he dislikes negativity. “I always feel that when a door closes, a small window opens, and I always look at that small window as an opportunity rather than an obstacle,” he says. “I seize the opportunity and try to make it into something positive—and something great, if possible.”

ISSUE 4 | THE LIVING KITCHEN

45

DESIGN 46

THE LIVING KITCHEN | ISSUE 4

A Sense

of Place

TWO DISTINCTIVE LOCALES EACH OFFER THE PERFECT CANVAS FOR A NOTEWORTHY KITCHEN.

W

By Lisa Cavanaugh hen imagining a room, especially a functional one such as a kitchen, thoughtful designers will imbue their schematic with a specificity and quality of belonging to the city or natural landscape where it exists.

We visited with an award-winning architect in Australia and a renowned

designer in The Netherlands to learn more about how particular kitchen projects reflect and respond to the world outside the windows.

ISSUE 4 | THE LIVING KITCHEN

47

DESIGN

AUSTRALIA This stunning streamlined home, known as “The Farm,” is on the windswept south coast of New South Wales, with a view of the Tasman Sea. The awardwinning architecture is responsive to climate and integrated with the ever-changing landscape. From nearly every angle, the owners and their guests are treated to views of verdant headlands that undulate down to the shimmering sea.

Generous-sized doors and windows flow to a welcoming courtyard or, when closed, keep the home cozy and inviting at any time of year.

The thoughtfully designed kitchen opens fully to an expansive deck, making it a relaxed and convivial center of the home. The space, like every part of the house, is accessible and relaxed but also offers a stateof-the-art culinary environment.

“Most Australians live in temperate coastal regions, and so outdoor dining and cooking are very popular,” says Fergus Scott, Principal of Fergus Scott Architects, who, with Caryn McCarthy and Richard Smith, was the architect on the project. “Australians also love a weekend BBQ.”

Fergus Scott Architects won first place in the Contemporary category in the 2015-2016 Sub-Zero Kitchen Design Contest for their spectacular kitchen in this exquisite coastal home.

48

THE LIVING KITCHEN | ISSUE 4

Photos Courtesy of Fergus Scott Architects

He explains that outdoor and informal inside dining

He explains that with proximity to the outdoor

each influence the national cooking style. “This allows

elements, efficient, high-quality appliances in durable

kitchen designers to explore open, accessible, and less

materials were critical to the success of the kitchen. “The

formal kitchens.”

owners also required a simple, intuitive design for easy use

Scott says that The Farm kitchen, being at the heart of the living areas, was designed to be generous and communal

by guests,” says Scott. “Sub-Zero and Wolf appliances were the ideal choice.”

in nature. “We wanted to maximize its spectacular outlook

“The kitchen is a clear expression of a spectacular

and accessibility on all sides,” he says. “Our design allowed

visual connection with the outside,” says Scott. “It gives the

access to the Sub-Zero and Wolf appliances and generous

experience of preparing and enjoying food on a spectacular

storage without visually breaking up the room.”

coastal platform.”

ISSUE 4 | THE LIVING KITCHEN

49

DESIGN

The Netherlands “Haarlem is near to Amsterdam, but closer to the sea,” says Davy Swanenberg, Creative Director and co-owner of Culimaat Kitchens in Berlicum, Netherlands. “In previous centuries, the rich people of Amsterdam moved toward the coast a little; it was a kind of retreat for them, and there are many historical buildings still intact throughout the city.”

One of these, an opulent circa 1700s bank building, has been transformed into a resplendent private home with modern flourishes. The interiors were mostly gutted and refitted for contemporary living, but the scope and size of the rooms harken back to an earlier century. “The house reflects the grandeur of the sort of robust financial institution that Haarlem was famous for,” says Swanenberg.

“There are big, tall windows that overlook the city, soaring ceilings with crown moldings, 12-centimeterthick doors. The client wanted to make a statement.”

Davy Swanenberg is one of the esteemed judges for the 2022-2023 Kitchen Design Contest.

50

THE LIVING KITCHEN | ISSUE 4

Photos Courtesy of Culimaat Kitchens

In the sleek, centrally located kitchen, Swanenberg and his team exposed some of the Sub-Zero and Wolf appliances and hid

can change the look of the kitchen by switching the doors from thin to thick, left or right,” says Swanenberg.

others. “The Wolf oven is behind doors, but the Sub-Zero wine

At one end of the long main room, a markedly modern

storage units are on display,” he says. “The clients are wine lovers,

fireplace warms the interior living space, while opposite, past the

and that was part of the visual they wanted.”

kitchen island, are floor-to-ceiling windows that offer a view of a

The cabinetry on the left and right sides of the kitchen has

busy urban environment with strong historical roots. The space

moveable doors with ultra-thin glass, which makes them easy to

marries dark with light, old with new, and functional with stylish—

slide open or close, depending on the homeowner’s needs. “You

all in an unmistakably Dutch way.

ISSUE 4 | THE LIVING KITCHEN

51

COMMUNIT Y

Inspired

Grounds A NORTH CAROLINA COMPANY CELEBRATES COFFEE AND CHARACTER.

by Lisa Cavanaugh

52

THE LIVING KITCHEN | ISSUE 4

Lindsey Wrege joins some of the staff at the grand opening of 321 Coffee’s Downtown Raleigh location.

W

hen Lindsay Wrege was in elementary school in North Carolina, the friends she made just happened to be girls living with disabilities.

“They were the first people to invite me to play with them at recess,” she says. “It was normal. We lived in city neighborhoods and grew up together. We would walk to and from school together, work on projects, play tennis, and hang out. They were just my awesome friends, but that experience of seeing inclusion in action really impacted me.”

Making sure their fun worked for everyone, no matter what physical or developmental challenges they faced, proved to be a potent lesson for Wrege. “It definitely shaped how I looked at things like accessibility and modification.” She also realized that there was a world of opportunity available to her that her friends didn’t have. “I learned that 80 percent of adults with disabilities are unemployed,” she says. “One of my friends did have a job throughout high school, but she worked over five years at the same place, and all they let her do the whole time was clean bathrooms. It was really unsettling to see that.”

Soon, Wrege found a way to make a difference—through coffee. “I met my business partner Michael Evans when we were students at North Carolina State,” she says. “We found that we have shared values for inclusion and building a company built on doing social good.” In 2017, Wrege and Evans launched 321 Coffee, named for the triplication (trisomy) of the 21st chromosome, which causes Down syndrome. “Our name is something that we’re really proud of because we view it as a way to recognize everyone’s uniqueness.”

Photos Coutesy of 321 Coffee

ISSUE 4 | THE LIVING KITCHEN

53

COMMUNIT Y Smiles abound at 321 Coffee, which employs people with disabilties at its roasting facility and coffee shops.

While Wrege admits she is not a coffee fanatic, she recognized that coffee shops are great community hubs that foster connection. “We decided to create a space where people in the Raleigh community could come, get to know their barista, and chat,” she says. “Our mission was bringing people together while increasing representation for people with disabilities in the community.”

The company currently employs more than 50 adults with intellectual and developmental disabilities. “We have staff members with Down syndrome, and also autism, spina bifida, DiGeorge syndrome—you name it, you have a place with us,” says Wrege, who is pleased that some of her friends from childhood who have Down syndrome are now working at 321. “I think it is super cool that we were able to create these opportunities together.”

54

THE LIVING KITCHEN | ISSUE 4

321 Coffee operates three coffee shops in North Carolina (two in Raleigh and one in Durham), and they roast their own beans, ethically sourced via De La Finca Coffee Importers. “De La Finca is a local company started by Nelson Amadora, a fifthgeneration coffee farmer from Honduras,” says Wrege. “Nelson grew up working on his grandfather’s coffee farm and then moved to Holly Springs, North Carolina, of all places! Nelson imports from his family’s and friends’ farms in Honduras, Guatemala, and Colombia, and we are really proud to partner with him.”

“Our team of roasters, Amanda, Paul, and Sophie, have been trained to roast really amazing coffee,” she says. Wrege says that her cofounder Michael has become “a huge coffee snob.”

The team also includes a staff member with an extensive coffee background. “She’s got a really great palate, and our roasters

“We’re very proud to have built a company and a team that people want to be a part of.”

Founders Lindsey Wrege and Michael Evans are committed to celebrating inclusion and representation for people with developmental disabilities.

have learned a ton about coffee, so they’re involved in the process as well.” With brews from decaf to dark roast, 321 coffees have been given inspirational names: Elevate, Uplift, Rise, and Stride. The coffee—which is available in the shops and online—is packaged in bags that include drawn images of the actual employees. “It was very intentional to incorporate our baristas on our products,” says Wrege. “We include sketches of their faces, names, and quotes from them.” She says that choice was a way to signify the company’s value of furthering representation.

“We make sure that people with disabilities can see someone who looks like them when they walk into our coffee shop or buy our coffee online.”

“We’re very proud to have built a company and a team that people want to be a part of,” says Wrege, who adds they are often at capacity but collect contact information from great people who want to contribute and be a part of their mission. Then, they share job openings when they become available. “We have a pretty intensive two-week training program because a lot of people who work with us have not had prior work experience,” she says. “We make sure that everyone is taken care of and feels confident when it comes time for their first day of working in the stores.”

Wrege is amazed at how successful the business has become. The shops are busy gathering spots, and the website has increased sales tenfold. “The coolest thing from the online store is how people all over the country are able to support 321,” she says. “We get people sending us pictures of our bags of coffee from everywhere, such as in front of the Golden Gate Bridge.

It’s just remarkable to know that all these people enjoy 321 in their homes every day.”

ISSUE 4 | THE LIVING KITCHEN

55

DES TINATIONS

The Kentucky Bourbon Trail® offers some of the best sips in America.

By Danna Lorch

Photos Courtesy of The Kentucky Distillers’ Association

DES TINATIONS

“Many of our distilleries have state-of-the-art cocktail bars and restaurants with chefs from around the world coming to offer guests incredible food and drink.”

N

o spirit is more American than Kentucky Bourbon—in fact, Congress declared Bourbon "America's Native Spirit" in 1964.

To immerse yourself in the world of this famously smooth corn-based liquor, spend a few days or even a few weeks exploring the Kentucky Bourbon Trail®. As you travel through the rolling hills of the Bluegrass State, where 95 percent of the world’s bourbon is produced, you’ll sip craft cocktails while dining in some of the region’s best restaurants and touring local distilleries, with options to visit horse farms and art galleries along the way.

When the Kentucky Bourbon Trail® was first launched in 1999, adult beverage lovers could travel among six distilleries along a route planned by the Kentucky Distillers Association. Today, if you include the secondary Craft Tour, which highlights smaller distilleries, there are 46 stops on the trail.

58

THE LIVING KITCHEN | ISSUE 4

Using their website’s colorful and detailed itinerary planner makes it easy to map out a custom journey that focuses on one region or one that hopscotches through country towns across the state.

"The trail has become such a diverse offering of experiences for everybody who visits,” says Amandalin Ryan, Director of Kentucky Bourbon Trail Experiences®. “Many of our distilleries have state-of-the-art cocktail bars and restaurants with chefs from around the world coming to offer guests incredible food and drink.”

Evolving as a distilled product in Kentucky since the late 1700s, bourbon whiskey has to be made with a mash bill (bourbon-speak for grain mix) of at least 51 percent corn and can’t be bottled at less than 80 proof. “Even with these restrictions, there are so many innovative things distilleries can do,” says Ryan. “The yeast strains can really affect the product, and you can also add different flavoring

Visitors on the Kentucky Bourbon Trail can choose to follow the standard route and see classic brands or explore the new distilleries of the Craft Trail.

grains like rye or chocolate malted barley. Makers can even add surprising ingredients like oats or quinoa; as long as it’s a grain, it can fall under that whiskey category.”

Once distilled, the whiskey is stored in barrels, and the level of char and different varieties of oak influence the final product’s taste. “A lot of distilleries are doing fun finishes,” Ryan notes. “They might take what they’ve aged out of the original barrel and finish it in a wine or aged beer barrel.”

Now nearing its 25th year, the Kentucky Bourbon Trail® is a huge draw, pulling in millions of visitors annually. The fall is a particularly active time, with September events celebrating Kentucky Bourbon Heritage Month, followed by the annual Bourbon Chase in October. This 200-mile overnight relay race takes athletes and spectators through a one-of-a-kind course that winds its way through Kentucky’s Bluegrass Region over country roads and past horse farms and distilleries.

November and December are quieter, cozier months with moderate weather and ready access to all the bespoke tours, dining opportunities, and luxury accommodations available along the trail.

At any time of the year, visitors can plan a customized route through as many as four bourbon regions. They can choose to meander throughout the state or follow the classic Bourbon Trail that centers on two urban areas. In Louisville, there is the chance to explore some of the big names in the industry, such as historic Michter’s Fort Nelson Distillery, which has been continuously operating since 1753, or Old Forester, America’s First Bottled Bourbon. Lexington offers both the venerable James E. Pepper Distilling Co., which initially produced Bourbon during the American Revolution and has been recently relaunched, and a newer entry to the landscape, RD1, which is gaining notoriety.

ISSUE 4 | THE LIVING KITCHEN

59

DES TINATIONS 60

It’s worth a special trip to Versailles, a suburb of Lexington, for drinks at the Amsden Bourbon Bar. Named “One of America’s Best Bourbon Bars” in 2022 by the Bourbon Review, this charming downtown tavern pours more than 100 bourbons, beers, and specialty cocktails in the historic Amsden Bank building, which is the hub of revitalization downtown.

It would be a mistake not to plan a pilgrimage to the Maker’s Mark Distillery, set on the 1,100-acre Star Hill Farm in Loretto.

In addition to a distillery tour, sips of unique bourbons, and a meal at a soon-to-open new onsite restaurant, visitors can also book a Maker’s Mark Art & Design Tour for a guided stroll through the distillery’s worldclass art collection. End your tour with a taste of Maker’s Mark Private Selection beneath glass artist Dale Chihuly’s luminous sculpture.

Meanwhile, those who pride themselves on traveling off the beaten path should dedicate additional days to navigating the Kentucky Bourbon Trail Craft Tour®. Its most recent stop is Whiskey Thief Distilling Co. in rural Franklin County, which is a rare hidden gem, rapidly making a name for itself with single-barrel bourbon crafted through a process of single-batch distillation. The makers grow their own corn and other grains onsite at their farm and are glad to offer a tour and tasting in a restored barn. “We recently announced more distilleries on the Craft Tour,” says Ryan, “Including Augusta Distillery in Augusta, Pensive Distilling Co. in Newport, and Fresh Bourbon in Lexington.”

Of course, as alluring as the libations can be, a trip to Kentucky is never just about bourbon alone. Along the trail are dozens of fascinating side trips to experience more of the Bluegrass State. The Kentucky Derby Museum in Louisville invites visitors to sip mint juleps while learning about the state’s unparalleled legacy of thoroughbred horse racing.

THE LIVING KITCHEN | ISSUE 4

Once you have soaked up the Derby lore, stop by Formé Millinery Co., the official milliner of the Kentucky Derby Museum, for a stylish bespoke hat.

For a wearable souvenir you’ll use every day, sign up for a belt-making workshop at heritage leather maker Clayton & Crume, also in Louisville, or choose one of their timeless leather-wrapped glass flasks, rock glasses, and decanters to bring a classic bourbon country feel to your home bar. Another interactive artistic offering in town is available at Flame Run, where you can craft your own blown-glass masterpiece guided by a resident glass artist. After all of your shopping and crafting endeavors, end your day at Copper & Kings, which delivers rooftop dinners and modern cocktails in its charming urban overlook.

Above: Maker’s Mark’s permanent installation, The Spirit of the Maker, a glass ceiling

by Chihuly, was part of their Chihuly at Maker’s exhibition, commissioned by the Distillery in 2014.

Photo by Catlyn Treadway Above: The Amsden Bourbon Bar is ready to serve up the finest brands of Kentucky’s signature spirit.

For those who want to explore the Lexington area beyond the trail, the Kentucky Horse Park offers live equine presentations and the chance to get in the saddle yourself with riding experiences. Or you can visit the 60,000 square feet of exhibitions at the International Museum of the Horse, which narrates the unbreakable friendship between humans and horses from a historical perspective.

You can also partake in behind-the-scenes horse farm tours through Horse Country, a not-forprofit organization whose members are part of the Kentucky equine industry, mainly in the Lexington, Versailles, and Midway areas.

No matter how you carve out your time along the Kentucky Bourbon Trail®, the historic adventures, art exploration, and tasting experiences are constantly expanding and sure to please.

ISSUE 4 | THE LIVING KITCHEN

61

DES TINATIONS

Chasing the Light Head far north to experience magic in the sky.

62

THE LIVING KITCHEN | ISSUE 4

BY LANNAN M. O’BRIEN

Here are a few spots worthy of adding to your dream vacation list:

N

amed for the Roman goddess of dawn, the aurora borealis—or northern lights—is a celestial display seen only in areas near the North Pole. (The southern hemisphere’s counterpart is called aurora australis.) Witnessed in person, this phenomenon is a stunning sight to behold. Colorful lights in hues of green, blue, pink, purple, and sometimes red appear to dance in undulating waves across the night sky.

It’s no wonder that many adventurers cross the northern reaches of the globe in search of the aurora borealis. There are numerous treks available for intrepid travelers seeking this once-in-alifetime experience. For those looking for luxurious destinations, many fine hotels and lodges from Alaska to Finland offer sublime amenities and specialized activities dedicated to observing the lights.

Sorrisniva Alta, Norway

On the banks of the Alta River is the world’s northernmost Igloo Hotel, constructed annually by a team of 30 local builders using 250 tons of ice.

The hotel, which is designed with a new theme each year, comprises rooms made entirely of ice, complete with insulated mattresses and reindeer hides (inside, it stays roughly 19 to 23 degrees Fahrenheit). Less adventurous guests will feel warm and cozy at the resort’s Arctic Wilderness Lodge, a year-round accommodation where panoramic views abound.

Whichever you choose, you’ll have access to numerous activities for viewing the lights: guided tours, snowmobile trips, and even a reindeer and Sámi experience where you can interact with the Sámi Indigenous people, learn cultural traditions, and participate in reindeer sledding. Sorrisniva’s Sales and Marketing Manager, Bram Bril, says, “The experience of being up close with reindeer, and the opportunity to witness and be a part of a way of life that is deeply connected to nature and the changing seasons is something that many appreciate.”

Photo courtesy of Sorrisniva ISSUE 4 | THE LIVING KITCHEN

63

Sheldon Chalet

Denali National Park, Alaska

Photo courtesy of Sheldon Chalet

64

THE LIVING KITCHEN | ISSUE 4

Adventure seekers will feel at home at the Sheldon Chalet, where the remote wilderness of Denali National Park offers a private escape for world-class hiking, backcountry skiing, and crystal-clear views of the northern lights. At an elevation of 5,800 feet, with zero light pollution, owner Marne Sheldon says, “You feel as if you are on stage with them and can reach out and touch them as they surround you in the Don Sheldon Amphitheater.”

The name is no coincidence: Don Sheldon, a pilot who invented airplane modifications and tactics for glacial landings, was in the process of mapping the Alaska Range (along with cartographer Brad Washburn) when he discovered what would be the location of the chalet in the 1960s.

Once a rustic mountain house, the now luxurious accommodations were built by his children years later according to his vision. They include saunas and gourmet dining, plus access to helicopter sightseeing tours, adventure gear, and glacier guides. The only thing missing is a roadway—fittingly, the chalet is accessible only by plane.

Photo Courtesy of Hunter Douglas

DES TINATIONS

DESIGN

Kakslauttanen Arctic Resort Saariselkä, Finland

In Finnish Lapland, 250 kilometers north of the Arctic Circle, you’ll find a wintry oasis with log chalets and glass igloos tucked into a snow-covered landscape. The resort has a story that began in the 1970s, when Jussi Eiramo ran out of fuel while returning home from a fishing trip. After setting up camp in an area known as Kakslauttanen, he fell in love with the wilderness that surrounded him and decided to stay, ultimately starting a business so that others could enjoy it as he did. In addition to glass igloos and chalets made of kelo pines (large trees that dried upright and shed their bark), the arctic resort also offers a combination of the two.

Kelo-Glass Igloos offer both the warmth of a chalet and the incredible views of a glass igloo, enabling guests to see the aurora right from their windows. Seeking a closer look? Join a guided tour on a quad bike, on horseback, or in a horse-drawn carriage.

Photo Courtesy of Kakslautten Arctic Resort

One entire dining room wall opens to the stone patio and pool deck.

ISSUE 4 | THE LIVING KITCHEN

65

DES TINATIONS

Photo by Anders Blomqvist

Photo by Andres Blomquist

Arctic Bath Hotel Harads, Sweden

Photo by Swedish Nomads

66

THE LIVING KITCHEN | ISSUE 4

The circular main building of Arctic Bath Hotel is a mastery of architecture. Representing the importance of the Lule River (on which the building floats) to the transportation of timber, its construction mimics log jams in rapids. The design, along with those of the resort’s suites and cabins—including floating cabins on the river with wood decks, accessed via footpath—integrates seamlessly with nature, creating the sense that one is connected to the surrounding landscape. The resort does not promote a specific northern lights experience, since the phenomena perform on nature’s own terms. “It’s a bonus,” says Sales Manager Elin Westman, but rest assured that when they do appear, the lights are visible anywhere on the property. “You may see the northern lights from all of Arctic Bath’s rooms,” notes Westman, “The water cabins have a tilted wall with a window facing north, so you can see the lights from the comfort of your bed, if you’re lucky!”

Wellness is central to the Arctic Bath experience: The spa offers multiple saunas, Jacuzzis, and an open-air cold pool, as well as a variety of treatments from facials to deep-tissue massages.

Northern Lights & Arctic Exploration Tour and Fogo Island Inn Manitoba & Newfoundland, Canada

Known for its resident polar bears and often dubbed the “accessible Arctic,” Churchill, Manitoba, is an ideal destination for experiencing the aurora borealis. One unforgettable adventure is a curated Northern Lights & Arctic Exploration Tour from Natural Habitat Adventures and the World Wildlife Fund.

Their private excursions come complete with your own naturalist guide and exclusive use of four private aurora viewing settings, a personal snowcoach expedition over a frozen river, snowshoeing, a dog sled ride, and northern lights viewing from custom-designed Aurora Pods and circular Aurora Domes with plexiglass roofs.

Photo courtesy of fogoislandinn.ca

On the other end of the country, on the largest of the offshore islands of Newfoundland and Labrador, is the serene and minimalist Fogo Island Inn. Designed by Newfoundland native Todd Saunders, the inn’s interiors feature locally designed and crafted furnishings and floor-to-ceiling windows that, if timing and weather are right, offer outstanding views of the aurora borealis.

Photo by AndreAnita

ISSUE 4 | THE LIVING KITCHEN

67

FOOD

BY DANNA LORCH PHOTOGRAPHY BY LAUREN VOLO

MANGIAMO! (Let’s Eat!)

In the kitchen with Sub-Zero, Wolf and Cove’s Corporate Chef Phillip Raspanti.

68

THE LIVING KITCHEN | ISSUE 3

BY DANNA LORCH PHOTOGRAPHY BY LAUREN VOLO

Chef Raspanti truly enjoys interacting with customers during demonstrations at the Sub-Zero, Wolf, and Cove showroom in Roslyn Heights, NY.

“I love creating food memories with people,” says

guests how to prepare restaurant-style dishes at home

Chef Phillip Raspanti, as he works prepping a recipe in

using Sub-Zero, Wolf, and Cove appliances.

one of the stunning kitchens at Sub-Zero Inc.’s new state-

Raspanti’s own food memories began in his mother’s

of-the-art Roslyn Heights Showroom on Long Island. “If

kitchen in Queens, New York, where he grew up as the

they taste something I’ve made and it reminds them of

son of Italian immigrants. “We are so deeply Italian that

something from their childhood or a favorite meal, it

my mom would even make lasagna on Thanksgiving,” he

often times inspires my next menu.”

says. “She would make arancini di riso (rice balls) for my

Bringing more than 20 years of culinary expertise to

birthday every year. She made them the size of softballs and

his job as Corporate Chef at both the Roslyn Heights and

fried them one at a time in a little pot. She still will make

Manhattan showrooms, Raspanti delights in teaching

them for me from time to time. Talk about a labor of love!”

ISSUE 4 | THE LIVING KITCHEN

69

FOOD Raspanti embraces his Italian-American heritage in his cooking.

As a teenager, Raspanti’s first job was in the kitchen of a local pizzeria. When he learned that a coworker was attending restaurant school, he thought to himself. “That is something I definitely want to try.”

After studying psychology in college for a year, he transferred to a restaurant school in downtown Manhattan and never looked back. Following graduation, he was hired as a prep cook in the kitchen of the mass media company Condé Nast, serving lunch to discerning publishing titans like Anna Wintour, the legendary editor of Vogue. “I would make espresso ice cream for her each week, even if she was out of the country, just in case she flew in on the red-eye and wanted to hold a meeting in the dining room,” he says. It was remarkably effective training in the correct way to run a meticulously organized kitchen.

After Condé Nast, Raspanti became an Executive Chef at the Federal Reserve Bank in downtown Manhattan. He flexed his culinary chops by directing a team that prepared daily meals for hundreds of people. “That job really grew me into where I am today,” he says. “I used to prepare food for heads of

out of the appliances they’ve invested in—whether it’s how to

state at the G20 Summit and other high-end events. I had to be

caramelize scallops using Wolf’s patented Wolf’s Dual Stacked

super detail-oriented and really listen to understand different

Burners or make fresh pita bread with the Wolf Bake Stone Kit.

guests’ dietary needs.”

The ability to carefully learn about customers’ lifestyles

70

“I show our customers the benefits and versatility of each of our appliances from a chef’s point of view,” he explains.

has proven beneficial for Raspanti’s current job with Sub-Zero

After home installation is complete, Sub-Zero, Wolf, and Cove

Group. He delights in showing customers how to get the most

customers are invited back for a demonstration of using and

THE LIVING KITCHEN | ISSUE 4

maintaining their appliances.

Each of Raspanti’s demonstrations is structured around a

discovering the many great farms in the area.

Dressed in his signature black double-breasted chef’s coat,

creative and elegant multi-course meal. He cooks for up to 36

Raspanti is in constant motion. “I love to demonstrate the

guests, curating menus that are attuned to the seasons. Like

vacuum seal drawer feature,” he says, holding up a bag of freshly

many of his Roslyn Heights customers, he and his wife live on

pickled cherries. “I took vinegar, sugar, and water, combined

Long Island, and he is particular about selecting ingredients

them in a bag with the cherries, and vacuum sealed them. I was

that are locally produced whenever possible and he enjoys

able to achieve a very quick pickle.” The process can be used, ISSUE 4 | THE LIVING KITCHEN

71

FOOD

Mussels and Clams Fra Diavolo This spicy tomato, shellfish, and pasta dish is an Italian favorite.

“Fra Diavolo” translates to “Brother Devil” and reflects the heat of the red pepper used in the sauce.

Chef Raspanti first prepares the fresh pasta by hand. Then, he puts together the zesty sauce with fresh herbs and local mussels using the Wolf Induction Cooktop. Finally, he pairs the dish with a Sicilian white wine, SurSur by Donnafugata, in homage to his Italian roots. Buon appetito!

he says, for marinating rib-eye steaks for a big holiday cookout in the Hamptons or freezing perfect proportions of wild-caught salmon for a quick weeknight dinner for two in a Manhattan high rise. As a New York chef, he understands how the region eats and cooks.

When he’s not in the showrooms, Raspanti likes to take his son to Mets’ games, the hometown favorites, or join his wife to enjoy wine tasting in the vineyards of Long Island.

There, he will search for the perfect vintage to accompany each menu he will prepare and serve to Sub-Zero showroom guests.

As a seasonally attuned chef, Raspanti adapts his menus throughout the year. For winter recipes, he leans into root vegetables like butternut and acorn squash, pomegranate, celery root, and parsnips. “For example, I like to make a beautiful burrata salad with a savory butternut squash granola,” he says. “I garnish the cheese with pomegranate seeds and pomegranate molasses and marinated winter squash.” It’s adding these playful twists to traditional menu items that excites Raspanti the most. “I like to do fun pairings,” he says. “I hope to delight and inspire the Sub-Zero, Wolf, and Cove consumer.”

72

THE LIVING KITCHEN | ISSUE 4

INGREDIENTS: Tomato Sauce 1 basil sprig 1 medium Spanish onion, chopped fine 2 garlic cloves, minced Pinch of crushed red pepper Kosher salt One 28-ounce can of crushed tomatoes Pepper ½ cup extra-virgin olive oil ¼ cup minced shallot 2 garlic cloves, thinly sliced 1 teaspoon crushed red pepper 1 cup dry white wine 1 pound mussels, scrubbed and debearded 1 pound small clams (like Manilla or Littleneck) Chopped parsley for serving Micro basil or chopped basil for serving 1 pound pasta (like tagliatelle or linguine)

PREPARATION: 1. In a large saucepan, heat half the olive oil until shimmering.

Add the onion, basil, minced garlic, crushed red pepper, and a generous pinch of salt.

Cook over moderately high heat, stirring occasionally, until softened, about 8 minutes.

Add the crushed tomatoes and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 45 minutes. Season the sauce with salt and pepper.

2. Meanwhile, for the pasta, bring a gallon of cold water to a boil and generously season water with kosher salt.

3. In a large saucepan, heat the rest of the olive oil until shimmering. Add the shallot, sliced garlic, and crushed red pepper and cook over mediumhigh heat, stirring, for about 2 minutes.

4. Add the wine and boil until reduced by half.

5. Stir in the tomato sauce and bring to a simmer.

6. Cook pasta to package directions if using store-bought, or if you are preparing your own homemade pasta, drop pasta when mussels and clams have opened (See Step 7).

7. Stir the mussels and clams into the tomato sauce, cover, and cook until the mussels and clams have opened, three to five minutes; discard any mussels or clams that do not open.

8. Season lightly with salt, if needed, then combine sauce with cooked pasta and toss gently to combine.

9. Sprinkle with chopped parsley and basil before serving.

“

I love using fresh, locally sourced ingredients in my recipes, especially in traditional Italian dishes. ” – Chef Phillip Raspanti

ISSUE 4 | THE LIVING KITCHEN

73

FOOD 74

THE LIVING KITCHEN | ISSUE 4

THE STORY OF CRANBERRY GROWING IN AMERICA IS (MAINLY) A TALE OF TWO STATES.

I

Photos courtesy of Manitowish Cranberry Co.

t is estimated that Americans consume more than 400 million pounds of cranberries each year, with the non-profit Agricultural Marketing Resource Center reporting that 20 percent of that total is gobbled up during the week of Thanksgiving alone.

Americans are not the only ones who love the tart treats; the demand for this fruit native to North America has gone global, with the United States leading the way as the top producer of cranberries in the world.

Although Indigenous peoples of North America have enjoyed this perennial superfood rich in disease-fighting antioxidants for thousands of years, the cultivation of cranberries didn’t begin until 1816. Revolutionary War veteran Captain Henry Hall of Dennis, Massachusetts, noticed that the wild cranberries in his bog grew better when sand blew over them. The revelation was the birth of the commercial cranberry industry.

Today, Massachusetts supplies of the nation’s crop, The one-third Kentucky Bourbon Trail ® offers ranking second in cranberry production behind Wisconsin, some of the best sips which in America. harvests more than half of all cranberries in the country. (New Jersey, Oregon, and Washington produce the rest.)

We met with two cranberry growers, one from Wisconsin and one from Massachusetts, to learn more about this nutrient-dense fruit in a good-natured “battle of the berries.”

ISSUE 4 | THE LIVING KITCHEN

75

FOOD

The Badger State Despite Massachusetts’ head start in cranberry cultivation, “Wisconsin is the nation’s leading producer of cranberries, supplying 60 percent of the nation’s commercial crop,” says Mike Bartling, President of the Manitowish Cranberry Company, Inc., in Manitowish Waters, Wisconsin. Bartling’s family was one of eight families who moved north from central Wisconsin to Manitowish Waters after WWII in the hopes of expanding cranberry production into the Northwoods.

Today, almost 80 years later, the family’s 190-acre farm is one of five in Manitowish Waters. Since the late 1950s, the Bartling family has contracted with Ocean Spray–an agricultural cooperative owned by more than 700 farmer-families like the Bartlings–to process and sell their annual harvest, which ranges from 45,000 to 70,000 barrels (each barrel is equivalent to 100 pounds).

“I think a lot of people think cranberries grow in water–but they don’t. We just harvest them in water,” says Bartling, who began his cranberry-growing career on his family’s farm in the 1980s alongside his brother Peter.

“Cranberries are a wetland crop, so they need to be kept moist but not flooded, or they won’t grow.”

When harvest time rolls around in the fall, the Bartlings flood the bogs, causing the hollow, red fruit to float off the tops of their low-growing woody vines–a method called wet harvesting, which is how most cranberries are now harvested. Bartling’s yearly crop, like 95 percent of the world’s cranberry crop, is grown for processed cranberry products such as Craisins® and juice. Only five percent of cranberries are destined to be sold as fresh fruit, and those are dry-harvested using a hand-operated mechanical picker that combs the berries off the vine.

76

THE LIVING KITCHEN | ISSUE 4

Photos courtesy of Manitowish Cranberry Co.

Over his career as a third-generation cranberry grower, Mike has served on the board of Ocean Spray. During that time, he has overseen the switch from growing the Searles variety of cranberries to the earlier ripening and higher-yielding Stevens variety. He has also crafted and fine-tuned farming equipment and addressed various challenges along the way.

Although Mike’s brother Peter has retired from the family business, he still lends a hand during harvest season, and Mike, who considers himself semi-retired, maintains an advisory role. As fourth-generation cranberry growers, Mike’s sons Steven and David now carry on the legacy, overseeing the day-to-day operations of the family business.

Mike Bartling’s sons David and Steven have taken the helm of running the family’s Manitowish Cranberry Company.

ISSUE 4 | THE LIVING KITCHEN

77

FOOD

The Bay State Decas Cranberry Products, Inc. in Carver, Massachusetts, started almost 90 years ago as a family business when brothers William, Nicholas, and Charles set up a pushcart to sell fresh cranberries. The brothers did so well the first year that they were able to purchase a 15-acre cranberry bog in the neighboring town of Rochester.

Over the next few generations, the Decas family expanded the business considerably. Not only did they purchase an additional 400 acres of farmland to grow their own cranberry crop, but they also began contracting with fellow cranberry growers to sell their harvests. In the 1990s, the family built a processing plant to sort, clean, and transform cranberries into fruit juice and sweetened dried cranberries.

In 2021, Decas Cranberry Products was purchased by Fruit d’Or, a cranberry and wild blueberry processing company. “We are carrying on the tradition, organizational structure, and core values of the original company,” says James Ross, a Grower Relations and Agronomy Manager at the company.

Ross, who grew up on his family’s Cape Cod cranberry farm, designs and oversees projects to maximize the quality and yield of cranberry crops. He works as a liaison between Decas Cranberry Products/Fruit d’Or and its community of cranberry growers. “One of my favorite things about my job is meeting someone who is taking a larger step in their role in the industry,” he says, “and making those connections with the next generation of growers and seeing a successful and sustainable transition of these farms.”

“For most of us, growing cranberries is a labor of love,” says Ross, who says the farmers enjoy producing a fruit that is inherently good for people. “We like being able to share a superior product with our friends, families, and customers,” he adds.

“That is always what we are striving for.”

78

THE LIVING KITCHEN | ISSUE 4

Photos courtesy of Decas Cranberries

Environmental stewardship and sustainable farming have been important aspects of the Decas philosophy since the company was founded.

Cranberry Orange Bourbon Sauce This recipe deliciously combines two of this issue’s featured American products: Cranberries and Bourbon!

INGREDIENTS: 24 ounces fresh or frozen cranberries 1½ cups brown sugar 1 tablespoon butter Zest from one orange Splash of Bourbon Salt and pepper to taste PREPARATION: 1. Combine cranberries, brown sugar, and 2.

3.

orange zest in a saucepan.

Simmer mixture over medium-high heat until berries have broken down and the sauce is slightly thickened (about 20 minutes).

Remove zest and then add the bourbon, butter, salt, and pepper, and simmer for 10 to 15 minutes more.

4.

Let cool and serve.

This smoky, sweet sauce goes well with a variety of meats, including turkey, pork, chicken, and ham.

ISSUE 4 | THE LIVING KITCHEN

79

ENTERTAINING

A prominent Nashville interior designer has the perfect recipe for a memorable night with friends.

H ospitality SOUTH ERN

BY LISA CAVANAUGH PHOTOS BY KATELYN BROWN

80

THE LIVING KITCHEN | ISSUE 4

Interior designer Lori Paranjape welcomed friends and colleagues to her stunning new home in Nashville for a chef-curated dinner party.

A

fter Lori Paranjape and her husband completed their resplendent new Tennessee home, she wanted to celebrate. “We decided to do something really special,” says the Nashville-based interior designer, “so I turned to my friends at Sub-Zero to help me pull it off.”

Paranjape credits the team at Tisdel Distributing and its Executive Chef,

Brandie Lamb, for helping build the concept for her party. First and foremost, Paranjape knew she wanted amazing food whose preparation would utilize her fantastic new kitchen. “I said we really need to do something that shows off what my Sub-Zero and Wolf appliances can do,” she says. “I have this incredible kitchen, and it seems a shame to throw a party and not have these elements be a part of it.”

ISSUE 4 | THE LIVING KITCHEN

81

ENTERTAINING Above: Menus featured original artwork from Nashville area painter Ashleigh Suarez. Below: Tisdel Distributing Executive Chef Brandie Lamb and Sub-Zero Head Demonstration Chef Joel Chesebro collaborated on an exquisitely planned, celebratory menu.

Chef Brandie recruited the additional support and talent of Sub-Zero Head Demonstration Chef, Joel Chesebro, and together they created a stunning menu that reflected the warm welcome that Tennessee is known for. With delectable items that ranged from a mischievous nod to classic tuna casserole, a decadent butterpoached halibut, and a playful chocolate piñata, the meal delighted Paranjape and her guests.

“Chef Brandie told me we’d be in for some pretty eclectic things, and she didn’t disappoint!”

The printed menu itself was a memento for the diners, with original artwork from local painter Ashleigh Suarez adorning each one. “We wanted to create a unique keepsake for our guests to remember the evening by,” says Kate Esteller, Trade Representative at Tisdel and one of the key planners of the event. “I was thrilled to hear that several guests ended up framing the menu/ artwork for their offices!”

82

THE LIVING KITCHEN | ISSUE 4

Tablescapes coordinated by Esteller and Lamb brightened the harvest tables in Paranjape's dining room.

Paranjape had invited a dozen colleagues from the vibrant Nashville design world to join in the fun. “We have a really lovely community of designers who are friends, and this was a chance for us to gather at less of an industryfeeling party and more of an intimate evening,” says Paranjape. “I was excited to host all of them here in my own house.”

To facilitate the size of the party, she rented two long harvest tables to run through the middle section of her home, which opens up completely to the exterior. “We have NanaWall doors and windows that open up to the screen porch,” says Paranjape, “and it made for a delightful indoor-outdoor, al fresco experience.”

To reflect the simple charm of the table style, Esteller and Chef Brandie spearheaded the aesthetic choices for the floral arrangements and table settings, which included dark metal chargers and antique-looking gold-toned cutlery. “I brought our choices back to Lori for an easy ‘YES!’ on approvals,” says Esteller.

“Everything looked perfect,” agrees Paranjape.

No Nashville gathering would be complete without live music, and local guitarist and recording artist Levi Snider entertained the gathering with airy, expressive tunes. To complement the food, a wine steward chose five different vintages, from Champagne to a dessert muscat, and expertly narrated each selection as he served the guests throughout the courses.

ISSUE 4 | THE LIVING KITCHEN

83

ENTERTAINING

Some of the dishes that delighted Paranjape's guests included (clockwise from top:) Butter-poached Halibut over Ramps and Fiddlehead ferns, Hangar Steak with Black Asparagus, Caramelized Figs with Chicken Liver Mousse, and Bread Salad with Sherry Glazed Pork Belly each accompanied by a curated selection of wines.

From the camaraderie of the assembled guests to the curated ambiance and the sublime food, Paranjape’s new home kick-off dinner party was a smashing success. When she first began designing her new home, Paranjape had imagined casual evenings entertaining friends, but “The Sub-Zero, Wolf and Cove, and Tisdel teams completely exceeded my expectations,” she says. “They really took things to the next level and made the house shine!”

84

THE LIVING KITCHEN | ISSUE 4

Tuna Confit Sub-Zero Head Demonstration Chef Joel Chesebro says he likes to “have fun with familiar flavors” such as tuna.

INGREDIENTS: 1 pound fresh tuna Cure Mixture • 1 teaspoon chili flakes • 1 teaspoon black pepper • 2 teaspoons salt 2 cups olive oil 3 sprigs thyme 1 clove garlic 1 strip lemon zest

PREPARATION METHOD: 1.

2.

3.

4.

5.

Sprinkle tuna with cure mixture and let sit in the refrigerator overnight.

Remove the tuna from the refrigerator and wipe off the cure mixture.

Place tuna and the oil in a sealable bag and cook in a Wolf Convection Steam Oven at 180 degrees for 30 minutes.

Let cool for 30 minutes and then place uncovered in the refrigerator to finish cooling.

Enjoy with crusty bread or use in a delicious classic tuna salad, tuna melt, salad niçoise, or use in an updated tuna casserole recipe – such as this delightful one that Chef Joel and Chef Brandie served at Lori Paranjape’s designer dinner party.

ISSUE 4 | THE LIVING KITCHEN

85

WELLNESS

Majoring in WELLNESS THE NEW BAKKE RECREATION & WELLBEING CENTER AT THE UNIVERSITY OF WISCONSIN-MADISON REFLECTS SUB-ZERO’S COMMITMENT TO THE COMMUNITY.

By Sarah Lippert

86

THE LIVING KITCHEN | ISSUE 4

Photo by Recreation & Wellbeing, University of Wisconsin-Madison

G

Photo by Althea Dotzour, University of Wisconsin-Madison

lide on the ice, swim laps in the pool, or learn how to cook a nutritious meal. These are all options for students at the University of Wisconsin—Madison, thanks to the brand-new Bakke Recreation & Wellbeing Center on campus. Designed to benefit both the physical and mental health of college students, the facility is just one of the many ways Sub-Zero, Wolf, and Cove support the people of greater Madison, where the company is headquartered.

The Bakke Recreation & Wellbeing Center officially opened its doors on April 24, 2023, made possible through a generous donation from the Bakke Family (Jim Bakke, CEO and President of Sub-Zero Group, is a native of Madison and a UW—Madison alum) via the Sub-Zero Group, Inc., It was the third project to be completed from UW’s master plan that was approved in 2014 to improve the UW Madison campus’s outdated recreational facilities.

Affectionally called “the Bakke,” the center not only provides more than 250,000 square feet of recreational space for students, but it also welcomes them with open arms and gives them a sense of belonging and balance so they can thrive Knowing that today’s college students have both incredible resources and technology at their fingertips as well as high amounts of stress factors, the leaders at UW—Madison sought to create an ambitious and inspirational recreation center where students could exercise, unwind, learn, explore, and connect with others. As one of the community-focused places the college provides for the student body, the Bakke Recreation & Wellbeing Center merges traditional sports activities with wellness services to encourage individual fitness and campus togetherness.

ISSUE 4 | THE LIVING KITCHEN

87

WELLNESS

Photo by Recreation & Wellbeing, University of Wisconsin-Madison

“When we designed this facility, we were very intentional about building unique spaces where anybody, not just your traditional gym user, felt comfortable and felt a sense of belonging,” says Aaron Hobson, Director of Recreation and Wellbeing, University of Wisconsin— Madison. “Our tagline when we opened the facility was ‘You belong at Bakke.’”

With a nod to Sub-Zero, Wolf, and Cove’s product line, several named areas in the center offer opportunities for fitness, sports, and nutrition, each reflecting a corporatewide dedication to community wellbeing:

Cove Pool This 25-yard recreational pool allows members to enjoy aquatic programming and fitness classes without competing with the schedule of the athletic swimming and dive teams, who practice at a separate facility.

88

THE LIVING KITCHEN | ISSUE 4

Sub-Zero Ice Center A state-of-the-art ice sheet is home to men’s and women’s club ice hockey teams, offers lessons and open skating opportunities, and serves as a community space for events open to the public.

Wolf Teaching Kitchen The fully functional and immersive space helps students learn more about nutrition and develop healthier relationships with food. With a registered dietitian on staff, students can book one-on-one consultations and attend cooking classes and workshops to explore culinary options they never knew existed.

“We rebranded in 2018 to encompass the wellbeing portion of our name, which was really intentional,” says Hobson. “When we began designing this center, we were able to add about 5,000 square feet of space dedicated solely to wellbeing—a meditation and mindfulness room, massage therapy areas, peer-to-peer coaching areas, and a restorative space that holds our nap pods—and now we are helping to serve our students’ physical health as well as their mental health.”

Photo by Recreation & Wellbeing, University of Wisconsin-Madison Photo by Althea Dotzour, University of Wisconsin-Madison

ISSUE 4 | THE LIVING KITCHEN

89

WELLNESS Photo by Althea Dotzour, University of Wisconsin-Madison

The inclusion of these wellbeing-focused spaces moves the center toward its mission of helping students find a sense of self at the Bakke, and the myriad options available to students also create an incredible amount of diversity in terms of the types of students who access the space. On any given day, you may have a more traditional user coming to run on a treadmill, followed by an undergrad practicing ice skating for the first time and students learning the proper way to dice an onion and create a nutritious meal for themselves.

Other activities at the center include sports simulators, a colorfully lit cycling studio, four full-sized basketball

90

THE LIVING KITCHEN | ISSUE 4

courts, the 32-foot-high Mt. Mendota Climbing Wall, and the 13-foot Bouldering Wall. The stunning natural setting of the Bakke adds to the overall sense of health and well-being, with lake views from several workout areas and exterior walking paths through wooded areas.

Having all the different recreational opportunities available under one roof was a planned outcome from the beginning of the design process. In addition to the overarching goal of developing healthier students, the design also purposely focused on building a more profound sense of self for students and cultivating a stronger community at the same time.

“OUR STUDENTS ARE ABSOLUTELY BLESSED TO HAVE SUCH AN INCREDIBLE FACILITY THAT CAN IMPACT THEM HOLISTICALLY IN ALL THE DIMENSIONS OF THEIR WELLBEING. THERE REALLY IS SOMETHING FOR EVERYONE AT BAKKE.”

Photo by Recreation & Wellbeing, University of Wisconsin-Madison Photo by Althea Dotzour, University of Wisconsin-Madison

Though the Bakke Recreation & Wellbeing Center has only been open for several months, the impact began immediately. “The energy we felt on opening day motivates us to provide the best programs and services to all of our students, and there is no better facility to do that in,” says Hobson. “Our students are absolutely blessed to have such an incredible facility that can impact them holistically in all the dimensions of their wellbeing. There really is something for everyone at the Bakke.”

ISSUE 4 | THE LIVING KITCHEN

91

WELLNESS This content is for informational purposes only. Please seek your physician’s advice for all health matters and treatments.

92

THE LIVING KITCHEN | ISSUE 4

Life in Balance AN ANCIENT WELLNESS PRACTICE HAS PLENTY TO OFFER IN TODAY’S WORLD

By Amanda Lauren

By Amanda Lauren

What Is Ayurveda?

Ayurveda (“knowledge of life”) is an integrated system in the web of existence and a part of the whole universe, according to Suheila Mouammar, Ayurvedic medicine practitioner at Five Sense Collective, a wellness and retreat center in Malibu, California.

The system is based on the interplay of five elements: space, air, fire, earth, and water, each of which exists in nature and are integral in the functioning of the human body.

The practice of Ayurveda originated in India over 10,000 years ago and still feels relevant in stressful modern times.

“Ayurveda is a participatory healing modality that requires the individual to take full responsibility for their health and well-being through the choices we make,” explains Mouammar.

So, how do you make the right choices? Start by learning your dosha.

ISSUE 4 | THE LIVING KITCHEN

93

WELLNESS

What Is A Dosha?

In Ayurveda, a dosha is the blueprint of each individual.

Everyone is a unique combination of three doshas—Vata, Pitta, and Kapha —with one typically being the most dominant.

“Each dosha is associated with a certain body type, a certain personality type, and a greater chance of certain types of health problems,” says Mouammar. “A person has his or her own balance of the three, although one usually is

prominent.” She explains that Doshas are constantly being formed and reformed by food, activity, and bodily processes.

“Each dosha has a particular relationship to body functions and can become imbalanced for different reasons.”

An individual’s dosha has impact on their energy, health, and mood which is why it’s important to work to keep them in balance. Knowing your dosha or combination of doshas is key to your overall wellbeing.

The Three Doshas

94

VATA

PITTA

KAPHA

According to Mouammar, Vata types are typically described as slim and energetic. They also tend to be multitaskers with irregular appetites, which isn’t unexpected for those who are always on the go. Unfortunately, this means they can suffer from physical and emotional burnout. This type also tends to have dry skin as well as brittle hair. So, if you’re a Vata—use a good moisturizer (Mouammar suggests sesame and avocado oils) and deep conditioner. Vata types can benefit from strengthening and balancing exercises such as yoga, pilates, and dance.

In terms of a diet, Mouammar suggests that Vatas need hearty and grounding foods such as rice and beans, soups, avocados, and zucchini, along with fruits like mangoes and dates.

“Most of us know a Pitta when we see one,” Mouammar says. “Pitta types are usually physically strong and proportional, level-headed when in balance, and angry when out of balance.” Pitta individuals can be highly motivated and goal-orientated. Their skin is generally the most sensitive of the three doshas, so they should avoid harsh soaps and follow a gentle skincare routine.

The best foods for Pitta types, who in general metabolize foods well, are salads, steamed vegetables, legumes, wholesome soups, and snacks like hummus and pita bread. Imbibing coconut milk and coconut water is also good for this dosha. “Fruits like watermelon, cantaloupe, kiwi, and berries are also cooling and calming for the fiery Pitta,” says Mouammar.

Kapha types are usually calm, easygoing people. Mouammar says they often have larger bone structures. They can sometimes have slower metabolisms if out of balance. In terms of personality, they are known for being empathetic and compassionate. Their laid-back manner means they are not inclined toward ultra-competitive sports – instead, ideal exercise choices could be recreational swimming, long walks, gentle jogs, and relaxed bike riding.

The best foods for Kapha types are steamed veggies, collard greens, eggplant, quinoa, lentils, and salads.

Mouammar suggests eating wholesome and healthy meals, avoiding anything fatty, canned, and processed, such as fast foods. However, this dosha should indulge in fruits such as berries, pomegranates, and grapefruits.

THE LIVING KITCHEN | ISSUE 4

Additional Therapies Once a dosha is recognized, Ayurvedic practitioners can provide treatments to facilitate a cleansing process—called “panchakarma”—designed to alleviate symptoms and restore body harmony. These can include massage, therapeutic oils, herbs, teas, and laxatives.

Balance Is Key In Ayurveda, it is believed that imbalances may be caused by an unhealthy lifestyle or diet, too much or too little mental and physical exertion—or not being adequately protected from the weather, chemicals, or germs. “It is believed that a person’s chances of developing certain diseases are related to how their doshas are balanced, the state of their physical and emotional health, and lifestyle factors,” says Mouammar.

So whether you’re ready to get fully on board with Ayurveda or just discover a bit about it, the big takeaway from this ancient approach is to strive for a more balanced life today.

“If you can figure out the process of restoring and keeping balance and harmony in the inner world, then the chances of restoring and staying balanced and in harmony with the outer world should be easier and viceversa,” advises Mouammar. “Our bodies’ systems are the microcosms of the entire earth system, so if you can be aware of the process of disharmony and disease in the microcosm, then we can begin the process of healing and bringing harmony back to the macrocosm—our planet Earth.”

Ayurveda’s “Miracle Tea” The pungent combination of cumin, coriander, and fennel (CCF) makes this tea a health powerhouse. Suitable for all three doshas, savory and subtly sweet CCF tea has an overall warming effect and soothes and calms your digestion.

INGREDIENTS: 2 cups water 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds PREPARATION: 1. Boil water in a stainless-steel saucepan.

2. Add the seeds.

3. Allow it to boil for at least five minutes. Remove from heat.

4. For a stronger brew, steep for an additional five minutes.

5. Strain into a teacup or mug and enjoy!

Mouammar is an Ayurvedic Medicine Practitioner at Five Senses Collective in Malibu CA. Photo Courtesy of Suheila Mouammar.

ISSUE 4 | THE LIVING KITCHEN

95

INNOVATION 96

McKenzie at the construction site for the newest Sub-Zero manufacturing location in Goodyear, Arizona. It will be the third facility the company will operate in the area.

THE LIVING KITCHEN | ISSUE 4

EXPANDING I

t is often said that working at Sub-Zero, Wolf, and Cove is like being part of a big family, and Laura McKenzie is one of the longest-standing members. “I’ve been with the company for twenty-three years,” says McKenzie, now the Senior Director of Manufacturing for the Arizona sites, who started when she was a college student at UW

Madison. “I had a friend working at Sub-Zero who asked me if I would be interested in doing a Co-op there,” she says. “I met a bunch of wonderful people and never left!”

McKenzie, who graduated with an industrial engineering degree, began her career as an engineer across many of the products at Wolf. She worked there for nine years until the opportunity arose to move out of state. “The company had outgrown our Phoenix site and was relocating that production to a new location in Goodyear, AZ,” says McKenzie. “I had just gotten married, and my husband travels for work, so we thought about the warmer winters and the chance to see more of the country and decided to give it a try.”

By Lisa Cavanaugh Photos by CARRIE EVANS

HORIZONS

Laura McKenzie has decades of experience at Sub-Zero, Wolf, and Cove, with many exciting developments still to come.

Spending the next seven years in Arizona proved to be an invigorating chapter in her career. “Being part of the line set up, getting the building ready, and bringing new products into the Arizona location was an excit-

ing part of my experience within the company,” says McKenzie, who drew

from her tenure at Sub-Zero for the new position. “I think what helped me during that project is that I understood a lot of our day-to-day production needs and understood how we operate, so I was able to take what I knew

from my manufacturing background and ensure that what we were building out was going to work for our needs. It was a great experience, and I learned a lot from it.”

McKenzie returned to Wisconsin for a new round of projects in the

engineering department, and then, once again, Arizona beckoned. “I have been in the engineering group for most of my career at Sub-Zero, but

when the company said they wanted to launch a new way of managing our manufacturing sites, I took that opportunity.”

ISSUE 4 | THE LIVING KITCHEN

97

INNOVATION

“I want us to lay out a game plan as a group...and continue producing the highest quality products, safely and efficiently.”

Now, in her new role, she is responsible for all of the man-

way, and also the day-to-day experience with employees on the

teammates and managers working together to ensure overall

shop floor and engineering manager staff. Everyone makes my

safety, quality, delivery, and cost across the sites.”

job truly enjoyable.”

“A lot of the same people I worked with are still here, and

98

great mentors and individuals that have helped me along the

ufacturing operations in the Arizona area. “I have wonderful

Overseeing manufacturing in Arizona comes with a

it’s made the transition the second time around a lot easier,”

unique set of challenges. “No two days are alike. We deal with

she says. “But there’s a lot of new faces now since we’ve dou-

putting out figurative fires all the time, and that has always

bled the size of this site.”

made the position so interesting.” McKenzie likes to take a

Her colleagues make all the difference to McKenzie. “If

proactive, team approach to problem-solving. “I want us to

you asked me what I like the most about my job, that’s an easy

lay out a game plan of what we need to do to get through the

one,” she says. “I love the people!” In her decades with the

situation as a group, how we are going to fix whatever has

company, she has interacted with dozens of co-workers, and

come up and continue to produce the highest quality poducts,

the consistent theme has been collaboration. “I’ve had a lot of

safely and efficiently.”

THE LIVING KITCHEN | ISSUE 4

From managing the Goodyear location, where the company builds the Designer Series, to the Phoenix location, which handles service, parts, and sales accessories, McKenzie has her hands full. “Both locations are integral to ensuring all of our sales accessories and service parts are getting out to our different channels in the market.”

There are many hands helping along the way, she says. “We’ve got different leaders in all these areas, and my role is to orchestrate them to come together to ensure that we get our products to our customers.”

Another massive project that McKenzie is working on is the latest Arizona-based Sub-Zero location, which, at completion, will total more than 600,000 square feet of manufacturing space. “Rick Stanton is overseeing the Camelback construction project, and I’m closely involved with planning for the operations inside that site,” she says. “The expansion is incredible and will really help us in our production needs going forward,” she says.

When she does have some downtime, she and her husband love to travel and see more of her adopted state. “The last time I lived here, we never made it to the Grand Canyon. So, we finally went there for a long weekend, and it was as spectacular as I imagined it would be.” The couple also enjoys golfing, walking, and hiking, often with their cuddly Westie, Winston, in tow.

“I will admit, he’s like our baby,” she laughs. “He travels everywhere with us.”

Of course, you can take the woman out of Wisconsin, but you can’t take the Wisconsin out of the woman, and McKenzie stays true to her favorite hometown sports teams. “My husband and I both like sports, whether we’re playing or watching, and we are definitely big Wisconsin sports fans - no surprise there!”

Whether in the Midwest or the Southwest, McKenzie finds a through-line in her career with Sub-Zero. “If you have ideas, not only in design and engineering but also within the manufacturing sphere, they are receptive and supportive.” She feels that she has had incredible opportunities to try different things. “Sub-Zero has put me in the position to learn and grow and contribute to the company,” she says. “I just really love working here!”

McKenzie and her husband love to bring their Westie, Winston, with them whenever they travel throughout their adopted state of Arizona.

ISSUE 4 | THE LIVING KITCHEN

99

SCENE + SOCIE T Y

Partner APPRECIATION

The architectural masterpiece, the Crown at the Tribune Tower in Chicago, was the setting for a spectacular summer event hosted by Sub-Zero Group Midwest. “Our Honoring Partnership and Success evening was created as a thank you to our local builders,” says Zachary Gasiorowski, Regional Marketing Manager.

Several years ago, Sub-Zero Group Midwest launched a partnership with the Tribune Tower to install Sub-Zero, Wolf, and Cove appliances in all the residences. “We were given an amazing one-of-a-kind space,” says Gasiorowski.

The August 2023 event was held over two nights as Sub-Zero Group Midwest’s closest partners were treated to live classical music, delicious bites, signature cocktails, and fantastic raffle prizes. “The weather was perfect, enabling all guests to view a picturesque sunset over Lake Michigan from one of the best views in the city,” says Gasiorowski. “It was an incredible evening in an exquisitely designed space that helped strengthen our industry friendships and toast our relationships.”

100

THE LIVING KITCHEN | ISSUE 4

Photos by Emilio Albertini and Eric Tadsen

opportunity to host an exclusive event in this

Dan Heyn, President of Sub-Zero Group Midwest, with George and Ava Markoutsas of ABLAZE Design Group.

Lauren Warnock of Navy Blue Studio and Laura O’Brien with O’Brien Harris

Lionel Martinez of L Martinez Construction and his wife, Stacey Martinez.

Sharon Brehm of vine street DESIGN and Greg Brehm of Brehm Architects

Jennifer Griffin, Julie Laux of J Jordan Homes, and John Griffin of Griffin Custom Homes.

Steve Karp of Bentwood of Chicago and John Forehand of Bulley & Andrews.

LG Group: Luke Roberts, Joe Wald, Stephanie Litza, and Melody McCloud ISSUE 4 | THE LIVING KITCHEN

101

SHOWROOM DIRECTORY

VIRGINIA E. A. Holsten Inc Richmond 1400 Overbrook Rd Richmond, VA 23220 (804) 359-3511

MIDWEST REGION — ILLINOIS Chicago Showroom 222 W Merchandise Mart Plaza Suite 134 Chicago, IL 60654 (312) 428-3160

NORTHEAST REGION — CONNECTICUT Clarke South Norwalk 64 S Main St S. Norwalk, CT 06854 (800) 842-5275 MASSACHUSETTS Clarke Boston 7 Tide St Boston, MA 02210 (800) 842-5275 Clarke Milford 393 Fortune Blvd Milford, MA 01757 (800) 842-5275 MARYLAND Columbia Showroom 9204 Berger Road Ste H Columbia, MD 21046 (443) 276-2490

102

THE LIVING KITCHEN | ISSUE 4

NEW JERSEY Pine Brook Showroom 25 Riverside Drive Pine Brook, NJ 07058 (888) 671-9376 NEW YORK MKS Industries Buffalo 1680 Walden Ave Cheektowaga, NY 14225 (716) 895-2900

PENNSYLVANIA Philadelphia Showroom 4050 South 26th St Philadelphia Navy Yard Philadelphia, PA 19112 (215) 671-8300

SOUTHEAST REGION —

MKS Industries Syracuse 5801 Court Street Rd Syracuse, NY 13206 (315) 437-1511

GEORGIA Atlanta Showroom 3280 Peachtree Rd NE Suite 200 Atlanta, GA 30305 (404) 973-0660

Manhattan Showroom 150 E 58th Street 5th Floor Manhattan, NY 10155 (800) 691-6122

FLORIDA Miami Showroom 3711 NE 2nd Ave Ste 200 Miami, FL 33137 (786) 431-3907

Roslyn Heights Showroom 170 Mineola Avenue Roslyn Heights, NY 11577 (888) 859-9376

NORTH CAROLINA Charlotte Showroom 127 W Worthington Avenue Suite 180 Charlotte, NC 28203 (704) 375-6025

Glendale Heights Showroom 196 Exchange Blvd Glendale Heights, IL 60139 (630) 872-5100 MICHIGAN Trevarrow Inc. Auburn Hills 1295 N Opdyke Rd Auburn Hills, MI 48326 (800) 482-1948 MINNESOTA Roth Living Minneapolis 11300 W. 47th Street Minnetonka, MN 55343 (952) 933-4428 MISSOURI Roth Living Kansas City 601 W 47th Street Kansas City, MO 64112 (816) 556-3322 Roth Living St. Louis 7800 Clayton Rd Richmond Heights, MO 63117 (314) 991-0900

OHIO Tisdel Distributing Cincinnati 5901 E Galbraith Rd Cincinnati, OH 45236 (513) 339-0990

COLORADO Roth Living Denver 742 S Broadway Denver, CO 80209 (303) 373-9090

Trevarrow Inc Parma 12610 Corporate Dr Parma, OH 44130 (800) 362-2807

UTAH Roth Living Salt Lake City 1400 S Foothill Dr Ste 212 Salt Lake City, UT 84108 (801) 582-5552

SOUTHWEST REGION — ARIZONA Scottsdale Showroom 15570 N 83rd Way Scottsdale, AZ 85260 (480) 921-0900 TEXAS Dallas Showroom 3707 Lemmon Avenue Dallas, TX 75219 (972) 699-5202 Houston Showroom 2800 Sage Rd Suite B Houston, TX 77056 (713) 599-0053

WEST REGION

WASHINGTON Bradlee Distributors Seattle 1400 Elliott Ave W Seattle, WA 98119 (206) 284-8400

HAWAII

CANADA

MEXICO

—

— Bradlee Distributors Vancouver 13780 Bridgeport Rd Richmond, BC V6V 1V3 (604) 244-1744 Bradlee Distributors Calgary 1245 – 73rd Avenue SE Calgary, AB T2H 2X1 (403) 297-1000

— Riggs Distributing Inc 2038 South King St Honolulu, HI 96826 (808) 484-2511

E UR O PE

Maroline Distributing Montreal Showroom 1011 Rue Wellington Montreal, QC, H3C 1V3 (855) 914-4489 Maroline Distributing Toronto Showroom 280 King Street East Toronto, ON, M5A 1K7 (855) 914-4488

United Kingdom United Kingdome Showroom Unit 9 The Street Industrial Estate Heybridge Street Heybridge, Maldon, Essex CM9 4XB ENGLAND 011.44.208.418.3800 Europe Showroom 135 Rue D’Antibes 06400 Cannes, France 011.33.493.999.888 London Showroom 251 Brompton Road Knightsbridge London SW3 2EP United Kingdom 44 (0) 845 2500010

—

— CALIFORNIA Costa Mesa Showroom 655 Anton Blvd Costa Mesa, CA 92626 (657) 269-5874

Galileo 8, 2do. piso Col. Polanco 11560 Ciudad de México, Distrito Federal +52 55 5280 9648

Riggs Distributing Inc 101 Henry Adams Street Suite 144 San Francisco, CA 94103 (415) 582-6717

Carretera Monterrey Saltillo 3061 Fracc. Bosques del Poniente Santa Catarina, N.L. 66350 +52 81 8389 4372

Scan below to make a showroom appointment

AUSTRALIA — Australia Showroom Bank House 11-19 Bank Place Melbourne, Victoria AUSTRALIA 61.3.9600.2218

ISSUE 4 | THE LIVING KITCHEN

103

FO R WA R D LO O K

COMING IN THE NEXT ISSUE OF THE LIVING KITCHEN:

INTRODUCING TLK’S NEW DESIGN EXPERT: LORI PARANJAPE Starting in 2024, our Expert Advice feature will be written by notable Nashville interior designer Lori Paranjape.

Native House Photography

An in-depth visit to Harvest Haven Farm, Sub-Zero, Wolf and Cove’s very own agriculture center and culinary test kitchen, located at SZWC headquarters in bucolic Fitchburg, Wisconsin.

As we welcome Lori to our publication, we offer our immense gratitude to Mick De Giulio for his insight and inspiration on kitchen design over the past four issues.

Photo by Nick Beard

104

THE LIVING KITCHEN | ISSUE 4

THEGALLEY ■

•

■

A:EINVENT YOUR klTCHE.N

Life in the Kitchen Has Never Been This Good.

The kitchen Is about much more 11,an a place la prepare a meal: ,rs Ille 11ear1 of lh• home The Gailey nnngs people logelher al meal llm" and mal<es the entire expenence easier. more efficient and more enJOYable Meals prepared and enJoYed with those you care about c<eate warm and Jast,ng memones. Discover how a highly lunct,onal and social kitct>en ,evoivesaround the Galley Wort<S1at10n.

Simply pul The Galley System IS A Beller Way. . Eadl Gaffey IS lilOughUuiy designed, engineered, and hand-c<aHed IO the USA