The Living Kitchen - Issue 6

Snoopy Table Lamp shown in DWR-exclusive Blue, designed by Achille and Pier Giacomo Castiglioni

An Exquisite Celebration of Culinary Artistry

A Warm Welcome ~

WWhether this is the first issue of The Living Kitchen you are receiving or you have been enjoying our magazine for a while, I’d like to thank you for taking the time to discover the inspiration, creativity, and excitement highlighted here in our sixth issue.

As the custom lifestyle publication from Sub-Zero, Wolf, and Cove, TLK presents articles and images that explore cutting-edge design, culinary innovation, unique destinations, wellness trends, and community engagement. We aim to share ideas and insights to spark your own imagination for celebrations, decor, connection, and adventures.

In this issue, we have included insightful stories and stunning photography from coast to coast, as well as from overseas. We visit an extraordinary estate on the Chesapeake Bay, a reimagined historic home in Indiana, a marvelously rustic kitchen in the Rockies, and a talented furniture craftsman in California.

Travelers will love getting a glimpse of two renowned resorts, one on the beaches of St. Barth’s and the other in the mountains of Switzerland. If you are eager to experience new wellness activities, our story on contrast therapy, at home and away, is a perfect fit.

We also chat with Sub-Zero Group Corporate Chef Ben Davis about his love of cooking and hiking in Colorado. We also learn about a fantastic Arizona organization teaching communities to farm and take a peek inside Sub-Zero’s own Hydroponic Lab, where technicians grow fresh greens as part of our incredible commitment to quality.

So, please sit back, relax, and let The Living Kitchen take you on a journey of style, sophistication, and elegant living.

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

Digital Content Specialist DARYLNN CHOLES

General Counsel BLAINE RENFERT

Corporate Head Demonstration Chef JOEL CHESEBRO

Vice President of Finance TONY FOX

Writers

Rachel Arroyo, Allie Herzog, Marni Elyse Katz, Amanda Lauren, Sarah Lippert, Danna Lorch, Lannan O'Brien, Christina Poletto, Janice Randall Rohlf, Jennifer Sperry, Elizabeth Wise

Photographers

Nick Berard, Emily Followill, Amy Lamb/Native House Photography, Charlie Pietz, Parker Rice, Durston Saylor, Sarah Shields, Spacecrafting Photography, Ella Williams

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

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DESIGN

Two chic rooms are ideally outfitted for relaxing with a hot beverage.

for every room in your house from designer Lori Paranjape.

FEATURED

Add a statement centerpiece range to your kitchen with Dual Fuel Accent Doors or Induction Range Dual Installation Kits.

18 Make the Connection

The updated Owner’s App from Sub-Zero, Wolf, and Cove offers a wide range of convenient functions.

A historic Indiana home is reimagined with color and style by Tiffany Skilling.

An Atlanta showhouse presents design innovation while raising money for a local children’s charity.

A magnificent Maryland waterfront estate from architect Cathy Purple Cherry.

Denver designer Mikal Otten crafts a kitchen that is both rustic and refined.

50 Turning Tables

Southern California artisan Sean Woolsey makes eye-catching ping-pong, pool, and shuffleboard tables for home or office.

COMMUNITY

54 Farming the Future

Based in Phoenix, the nonprofit Urban Farming Education connects local communities through agriculture.

TRAVEL

58 Alpine Excitement

Travel to Switzerland’s Six Senses Crans-Montana resort for excitement and luxury in the mountains.

64 Exquisite Isle

St. Barth’s Eden Rock offers an exclusive escape to a Caribbean paradise.

ISSUE 6

FOOD

70 The Art of Chocolate Dandelion Chocolates creates unique and delicious candies for every palate.

74 Elevated Cuisine

Colorado’s Chef Ben Davis cooks, climbs, and coaches Sub-Zero, Wolf, and Cove customers.

ENTERTAINING

80 Spicing it Up

Try a new twist on either a classic cocktail or a modern mocktail.

HEALTH & WELLNESS

84 Cultivating Freshness

Lettuce gets star billing at SubZero’s Hydroponics Lab.

88 Chills and Thrills Learn more about the benefits of hot and cold contrast therapy.

INNOVATION

92 Results Driven Engineer Kari Stec is laserfocused on making the finest refrigerators for Sub-Zero’s customers.

SCENE & SOCIETY

96 Celebration of Design

The 2022-23 Sub-Zero, Wolf, and Cove Kitchen Design Contest crowned its winners at a grand and historic Florida hotel.

100 Seattle Soiree

A renovated and reimagined showroom in Washington state proved ideal for celebrating new Sub-Zero, Wolf, and Cove products.

RESOURCES

Showroom Directory FORWARD

104 Celebrating 80 years of Sub-Zero!

Photo by fjordsauna.com/LivEinemo

Light on THE SUBJECT

For this issue, our design expert, Lori Paranjape, discusses how lighting can provide interest, utility, and excitement in every room of your home.

by Lori Paranjape

When it comes to selecting lighting, we start with a conversation about the client’s lifestyle and their intended use of a space. If this is going to be a cozy room, for example, we might eliminate an overhead light and instead add sconces, table lamps, and floor lamps. If it is a work studio, we need down-facing task lighting. How they want to experience the room is how we light it.

BUILDING A MOOD

Lighting can be the superstar of the house. In my opinion, there is a hierarchy of lighting, and we like to find the leading fixtures and then build the set of supporting characters around them.

We present clients with some special lights that we think will be important to setting the tone in their home. We might go for a really beautiful chandelier, for example, or a pair of lights over the kitchen island, and then quiet things down with surface fixtures. We might choose to eliminate a fixture over a table because we want you to look past it to see another really beautiful lighting element elsewhere in the room.

If we opt for recessed fixtures—since they serve as purposeful lighting—I like them to be switched on and off separately from a decorative fixture. We also use small surface-mount lights to get a bit of design detail. For example, we might select a little path with four small lights down a hallway, so there’s some structural beauty along with the utility coming from that element. Our plans always call for all decorative fixtures to be dimmed as it is so important for ambiance.

A LIGHTING BLUEPRINT

We offer our clients support very early in the construction process so we can see where certain fixtures fit into the architectural plans. Sometimes, a star lighting fixture is the first thing we select in an empty house before we work on any other aspect of the interior design.

Other times, we are reacting to the design itself. There may be an arched doorway with a gorgeous piece of hardware, or we’ll have a full-slab stone backsplash in the kitchen. We would suggest light fixtures that could be beautiful and effective in those spaces.

This leads to a conversation with the electrician to ensure we plan ahead for what the clients need. If, for example, the only lights in the room are floor or table lamps, then they should be powered by a properly located switch, so you don’t walk into a dark room to turn on a light.

We aim to be as thoughtful in our planning as possible, so I ask for client feedback on light fixtures as we move through the process. We want to know if this or that resonates with them. Is this the direction they would like to go in?

Nathan Chapman Photography

Photo by Native House Photography

BATHROOM LIGHTING

I like bathroom lights to offer atmosphere, even as they provide illumination. Sometimes, in a formal powder room, you want a little bit of mood when it comes to lights. But you still want to be able to check yourself in the mirror, so we might choose a pretty little single sconce that gives you enough light to see but sets the tone nicely with some shadow.

In primary and guest bathrooms, the light should be reflected right at the face, at eye level. Even these more practical lights can be gorgeous, so we consider both of these needs when we make decisions about bathroom fixtures. We also like to add a motion-activated toe-kick light in the bathroom. When you get up at night, a really low, quiet light comes on without flipping a switch, and when you leave the bathroom, that light dims away.

KITCHEN LIGHTING

Lights in the kitchen set the stage for cooking and socializing. It’s important to figure out which corners get filled and which remain dark. An element of lighting that we pay a lot of attention to in kitchens is the fixtures no one actually sees, such as a toe-kick light.

You obviously need task lighting in kitchen spaces, but in the evenings, it’s nice when the perimeter of the kitchen has just a little glow. You don’t necessarily need your bright island lights on at that point, so we plan for lovely low light in kitchens as well as statement fixtures and practical elements.

We also take our cues from the homeowner’s appliances. Sub-Zero products have impeccably designed lighting, and in fact, we recently planned a glass-front cabinet to match a glass-front Sub-Zero Refrigerator. We intentionally matched the lighting temperature as well.

For rooms adjoining the kitchen, such as the dining area, we might install a “splurge” fixture over the table. In an expansive open-concept plan, creating beautiful lighting takes a deft hand. You don’t want to make it feel cluttered. We often choose spare lights in the kitchen if we have a more dramatic light in the dining room, for a cohesive feel.

Photos (Left and top) by Native House Photography

Paranjape and her team plan for functional lighting and spectacular "statement" fixtures, such as these multi-level overhead lights in this spacious open-plan kitchen and dining room.

THE PERFECT FIXTURE

A very current conversation that we’re having is sourcing more lighting from smaller, boutique brands. We’re always looking for unique vendors, small makers, and artisan companies that are doing really interesting things.

I encourage homeowners to explore new and innovative lighting. As designers, we will be supportive and always have plenty of fixture options. Together, we can unearth something incredible to light your home.

Photo by Greg Premru

Function and Flair

NEW ACCENT DOOR OPTIONS AND DUAL INSTALLATION KITS FROM WOLF ALLOW OWNERS TO PERSONALIZE THEIR APPLIANCES.

Available in white or black, the durable powder-coated steel doors allow homeowners to personalize the look of their Dual Fuel Range to match any aesthetic.

Your kitchen is built for more than showing off your culinary skills; it should also make a statement about your aesthetics. Whether you prefer cooking with gas or induction, elevate your kitchen with a centerpiece range that effortlessly blends stunning style and peak performance.

Perfectly Personalized

For decades, Wolf’s classic Dual Fuel Range with its iconic red knobs has been the star of many kitchens. Now, with new accent door options in addition to the original stainless steel, personalizing your kitchen just became easier.

Choose from black or white powdercoated steel doors, then pair them with your choice of knobs in five finishes—red, black, brushed stainless, brushed brass, or brushed gray—and bezels in either brushed brass or brushed stainless. These durable doors in a rich matte finish can fit seamlessly into surrounding cabinetry or make your range a focal point, boldly standing out against contrasting materials. Behind the new exteriors of every Wolf Dual Fuel Range is the same legendary performance and finesse. The rangetop’s gas dual-stacked, sealed burner design provides precise high-to-low temperature control and has a spark ignition system that reignites the burner automatically.

Wolf’s Dual VertiFlow™ convection system provides reliably even heat, reduces hot and cold spots, and enables consistent multirack cooking.

Effortlessly Bold

For those seeking expanded cooking capacity to prepare large meals but who also want the efficiency and sleek lines of induction, Wolf offers a new solution. The new dual installation kit neatly joins two 30-inch ranges for a striking presence.

Made from the same stainless steel as Wolf Ranges, the dual installation kit ensures a unified look. To complement your other appliances, choose from transitional or professional-style handles. Enjoy an expansive 60 inches of induction surface offering consistent, precise control and nearly instantaneous heat response across the temperature range. Each side contains five heating elements with bridging capabilities and independent timers to accommodate a wide range of cookware and temperature settings at once.

And like the Dual Fuel Range, Wolf’s Induction Ranges feature Dual VertiFlow™ convection ovens, so you can experience the same reliable cooking underneath with induction on top.

Wolf Dependability

Wolf appliances are rigorously stresstested to perform for over 20 years of daily use and are backed by the strongest warranty in the industry. So whatever style you choose—induction or gas—you can easily enjoy a lifetime of delicious meals.

Compatible Devices and Requirements

Compatible Devices and Requirements

SCAN TO DOWLOAD THE OWNER'S APP

Compatible devices include: iPhone 6 or higher running iOS 9 or higher. Coming soon to Google Play for Android users. You will also need a Sub-Zero, Wolf, or Cove connected appliance, a wireless router, and internet connection with your network name and password.

Compatible devices include: iPhone 6 or higher running iOS 9 or higher. Coming soon to Google Play for Android users. You will also need a Sub-Zero, Wolf, or Cove connected appliance, a wireless router, and internet connection with your network name and password.

Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.

Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.

The updated Owner’s App from Sub-Zero, Wolf, and Cove is a hit! Thousands of customers have downloaded the app and connected their Wi-Fi-enabled appliances. These home chefs enjoy the convenience and reliability of this state-of-the-art connection.

Molasses Cookies

Perfect for your holiday cookie plate, these scrumptious treats are baked using Convection Mode on your Wolf Dual Fuel Range–or any Wolf oven.

Makes two dozen cookies

INGREDIENTS

3 cups flour

1/2 teaspoon salt

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

6 tablespoons unsalted butter, softened

6 tablespoons vegetable shortening

2 1/4 cups sugar

1/2 cup molasses

2 eggs

PREPARATION METHOD

1. Pos ition oven racks to 1, 3, and 5 (counting from the bottom of the oven.)

2. Usi ng Convection Mode, preheat Wolf oven to 325 degrees.

3. Sif t together flour, salt, baking soda, and spices.

4. In a se parate bowl, cream butter, shortening, and sugar until light and fluffy.

5. Add e ggs, one at a time, and beat well after each egg.

6. Add m olasses and beat again until well combined.

7. Add d ry ingredients to the molasses mixture, scrape down the bowl, and gently mix together.

8. Sco op into balls and roll in a bowl of granulated sugar to coat well.

9. Pla ce on parchment paper at least two inches apart.

10. Bake for about 16 minutes or until the center of the cookie is cooked through.

Make The Connection

Home chefs are actively enjoying the convenience and reliability the updated Owner's App from Sub-Zero, Wolf, and Cove provides. To access this state-of-the-art connection, see page 16.

The most popular functions on the Owner's App have proven to be: Controlling and monitoring the timers on Wolf Ovens. Changing Wolf Oven temperatures. Receiving push notifications if the Sub-Zero Refrigerator door is left open. Activating High Usage Mode on Sub-Zero Refrigerators to produce more ice and enhance cooling performance when entertaining. Each one of these choices gives Sub-Zero, Wolf, and Cove appliance owners flexibility and freedom while ensuring optimal performance from their products.

Sub-Zero: The app lets you control temperature and humidity and monitor ongoing performance for improved diagnostics in the event you need service.

But why stop there? Explore some of the other ways the Owner’s App can transform your kitchen experience: The Owner’s App allows you to access use and care guides for every one of our Wi-Fienabled products and receive important cleaning and maintenance tips. If you haven’t already, download the free app from your app store, sign up, or log in with your Sub-Zero, Wolf, and Cove accounts. In moments, you will be ready to connect from wherever your journeys—culinary and otherwise—take you!

Wolf: Applications can include preheating remotely and learning which cooking mode or method is ideal for the type of food you are preparing.

Cove: You can monitor wash cycles and receive alerts when a cycle is complete. The app will also track consumption and reorder dishwasher pods and rinse aid.

BEYOND

THE ELEGANTLY DESIGNED WOLF COFFEE SYSTEM MAKES EVERY ROOM AN IDEAL SPOT FOR A COFFEE BREAK.

KITCHEN the

Photo by Stoffer Photography Interiors

Metro Macchiato

Use the latte mode on a Wolf Built-In Coffee System to craft a freshly brewed, frothy delight. The sophisticated aesthetic of the 24-inch E Series Transitional Coffee System fits seamlessly into any décor, including this modern and minimalist city apartment home. Also featured is an integrated Wolf 30-inch Warming Drawer.

GET THE LOOK:

Cabinetry: Design-Craft, Soft

Modern in Bella MDF Chai Latte Classic

Chair: Lucas Healthcare Wire

Chair from West Elm in Stone

Throw Pillow: Capri embroidered pillow from Frontgate

Table: Zoey side table by Euro Style

Rug: Sterling hand-woven contemporary shag rug in Charcoal by Chandra Rugs from English Elm

Cafe Caliber

Whether you opt for a simple cup of flawless coffee or indulge in a decadent cappuccino, the 30-inch M Series Contemporary Stainless Steel Coffee System is a beautiful way to make the quintessential hot beverage. If your tastes turn to something chilled, this refined penthouse dining room also boasts a Sub-Zero 18-inch Designer Wine Column.

GET THE LOOK:

Cabinetry: by Alvic Bar niche countertop and backsplash: Granite from Classic Rock in Costa Green

Hardware: Design Max Home in Matte Brass

Flooring: Barrell Luxury Vinyl from MSI

Paint: Benjamin Moore

Chantilly Lace

DESIGN MEETS

A stunning antique buffet inspired the kitchen of the Love-Macy house.

Tiffany Skilling’s bold design schemes focus on a home’s history.

By Janice Randall Rohlf | Photography by Sarah Shields Interior Photography

“Out with the new!” is an ironic yet fitting rallying cry for designer Tiffany Skilling.

“I’ve never been drawn to the trend of big, open spaces in houses,” says the Indianapolis-based professional with an eponymous design firm, Tiffany Skilling Interiors. “I’ve always loved historic homes. I just think they’re so special.”

It took two years of searching for just the right family home for Skilling, her husband, and her two young children before they found one that fit the criteria. “I wanted a historic house that hadn’t been touched, one with all original architectural details,” she says. “I gravitate toward these older homes with more special, compartmentalized spaces as opposed to a

combination kitchen/family room/dining room.”

Built in 1929, the Love-Macy house, where the Skillings now live, is brick with half-timbering and a slate roof. It sits in the North Meridian Street Historic District, where English cottages and Prairie houses, Renaissance Revival villas, French chateaux, and Tudor Revival manors like Skilling’s residence flank what has been called one of America’s great streets. “I don’t like to see a disservice done to these incredible historic homes,” says Skilling, who has renovated several properties in and around this neighborhood.

Skilling’s design approach for historic homes embraces keeping as many original details as possible. In the Love-Macy home, such features include the main foyer’s black-and-

white checkerboard marble floor, the iron railing on the formal staircase, and the beam and column detail, which she painted white. At other times, her modus operandi calls for introducing a historical element where there is none. “Historic homes often have original plaster medallions on the ceiling,” explains Skilling. “This house didn’t, so I added some.” She also introduced arches with beveled edges in place of regular cased openings.

The period character of the house provided the perfect setting for Skilling to display items she’s been collecting over the years, like vintage mirrors and antique landscape paintings, elements that she displays on their own or in gallery-wall arrangements. And there were opportunities for the designer to finally fulfill certain yearnings. “I wanted these alabaster

pendants with a carved Greek key detail for 10 years,” she says of the lights above the kitchen island. “When we knew we were renovating and this would be a long-term house, I decided to buy them.”

There is a story behind almost everything in this spacious, well-appointed house, but the main narrative grew out of the dining room’s 1960s-era wallpaper. Depicting birds and flowers in soft blue, deep teal, and coral, the wallpaper, says Skilling “was the jumping off point for the entire design concept.” Its colors appear throughout the kitchen, the butler’s pantry, and the rest of the main floor.

“A really important design concept for me is to seamlessly transition your eye from one room to the next,” says Skilling,

The dining room’s vintage floral wallpaper informed the interior color palette for the whole house.

“I love how we could marry design and functionality throughout our dream kitchen.”

who focused on making sure her schemes for each space were complementary. “We have all these different things going on, but they all look harmonious together.”

For example, in the butler’s pantry—a bold, transitional room between the dining room and the kitchen—Skilling used a glazed brick-look tile from floor to ceiling in a rich wine color called Brandy to achieve a moody look. Coming full circle with the dining room wallpaper, a custom grout picks up its mauve color, and the cabinets pull the dark teal from the outlines of some of the birds in the design. The butler’s pantry contains a 24-inch Cove dishwasher, a Sub-Zero 15-inch Designer Undercounter Beverage Center, and a 15-inch Sub-Zero Wine Storage Unit, all panel-ready, each helping reduce the kitchen’s clutter.

Skilling studied fashion design in college. “I love to sketch,” she says. “Pretty much everything we do is custom in some way, whether it’s furniture, cabinetry, or some lighting. We’re always trying to push the envelope and create original things, just like in fashion design.”

Nowhere is that training more apparent than in the kitchen, where she enveloped the space in luxurious design details like a sepia-toned mural of a scene in Italy, brass and marble bistro shelving on the sink wall that holds orchids, and a custom range hood of walnut, brass, and marble. The kitchen island was based on a beautiful antique buffet that the designer loved. “I wanted to have a European element in the feel of the house,” she says. “I love how we could marry design and functionality throughout our dream kitchen.”

As panel-ready appliances were important to Skilling, she also chose a Sub-Zero Wolf suite of products—a 48-inch” Dual Fuel Range, a 36-inch Designer Over-and-Under Refrigerator/Freezer, a 30-inch M Series Contemporary Coffee System, and a 24-inch standard microwave oven for the kitchen.

“Sub-Zero Wolf has the best tolerances for our designs,” says Skilling. “They almost feel seamless— you don’t see hinges or gaps. I really wanted to highlight the stunning cabinetry and have really good appliances that stand the test of time.”

In addition to the kitchen and butler’s pantry, this major home renovation entailed five bathrooms, the primary closet, the second-floor laundry room, and a mudroom. “I’m proud of the way the design turned out as a whole, especially how it seamlessly connects each space,” says Skilling. “I wanted to create an unprecedented and unique design, and I feel like we ended up with a result that not only honors the essence of the home but also creates an environment our family will cherish for years to come.”

A second floor laundry room adds convenience and style with patterned wallpaper in a hue closely tied to the rest of the home.

A behind-the-scenes look at one of Atlanta’s most successful showhouses.

BY JENNIFER SPERRY

Like an orchestra, a showhouse requires a wide range of specialists to harmonize their talents. For Atlanta Homes & Lifestyles’ 2023 Home for Holidays

Designer Showhouse, over 20 esteemed interior designers brought their A game, outfitting their assigned living spaces with both creativity and luxury in mind.

Their blank slate was a 12,500-square-foot home in Atlanta’s exclusive Chastain Park neighborhood. It was originally built for clients of Kit Castaldo, principal of Atlanta-based Kit Castaldo Design. “They are from the West Coast and wanted that clean, crisp California environment with warm wood tones,” she explains of the vision. “They also wanted the inside to melt into the outside.”

Alongside architect Castro Design Studio, builder Pradera Group, and landscape designer Floralis, Castaldo delivered a home marked by California cool inside and out. Ultimately, when the clients decided to relocate, the idea of a showhouse was born.

Enter Brad Hanner, Associate Publisher with media group Atlanta Homes & Lifestyles. Hanner masterminds multiple showhouses across the East Coast with the goal of showing both consumers and tradespeople the upper echelons of all things home.

“Each designer takes their one room up eight levels from where it would be in reality,” says Hanner of the designer-led (versus client-led) experience. “We also partner with top brands. For example, this house has all Sub-Zero, Wolf, and Cove appliances.

A magnificent new 12,000-square-foot residence, influenced by a California design aesthetic, was the stage for numerous designers to display their unique talents.

From the main kitchen to the outdoor kitchen, you are seeing some of the country’s most elite appliances all in one place. It just takes a showhouse to another level,” he adds.

Orchestrating all the moving pieces of a showhouse of this caliber is “a lot harder than it looks,” admits the publisher. But the rewards are worth the effort. “We debut some of the industry’s most impressive advancements,” he explains. “We invite over 100 builders from throughout the Southeast to walk through and see products in action. At our showhouses, you know you’re seeing the latest and greatest.”

And the greatness goes beyond just individual features. Held mid-November to mid-December, this 2023 holiday-themed

assembly was a room-to-room showcase of the Southeast’s interior design talent. Without the limitations of client preferences or lifestyle demands, the creativity of participating designers was unbridled, resulting in some truly notable compositions.

While she had already specified its permanent interior features, like tile, cabinetry, and plumbing fixtures, Castaldo decided to continue her relationship with the home and participate in its “show home” iteration. As a result, she oversaw styling and furnishings for the kitchen, breakfast room, scullery, butler’s pantry, and vestibule.

“It’s a modern classic kitchen,” says the industry veteran.

“There are two 12-foot islands—one for seating and storage and the other for a workspace with integrated stone sink.” The chocolateglazed white oak cabinets contribute an approachable warmth to the high-functioning space.

Appliance-wise, the kitchen is fully outfitted with over twenty appliances from Sub-Zero, Wolf, and Cove to handle everything from rigorous cooking to casual snacking and easy beverage accessibility. Two Cove 24-inch Panel Ready Dishwashers ensure seamless cleanup while a variety of Sub-Zero products (36-inch Designer Column Refrigerator and Freezer, a 24-inch Undercounter Refrigerator, and 24-inch Panel Ready Refrigerator Drawers ) preserve the freshness of the homeowner’s fresh ingredients.

Other features include a 24-inch Wolf E Series Transitional Coffee System, several Sub-Zero 24-inch Designer Wine units, a Sub-Zero 36-inch Tall Combo with Ice Maker, and a 60-inch Dual Fuel Wolf Range with a 48-inch Wolf Ceiling Mounted Hood in white glass. Plus, the scullery boasts a 30-inch Wolf M Series Contemporary Stainless Steel Handleless Convection Steam Oven, a real game-changing appliance. “It’s an important cooking tool for the health-conscious,” Castaldo says.

Meanwhile, the show home’s honorary chair, Barbara Westbrook, shaped another key living space: the expansive family room. “The kitchen had a very California feel, so we just played off that vibe,” says Westbrook, principal of Westbrook Interiors. “For such a large room with high ceilings, we went with good-sized upholstered furniture

Above: The butler’s pantry was designed by Kit Castaldo, who also did the kitchen, scullery, breakfast room, and vestibule.

Left: Game room by Valerie Garrett with Milieu, Valerie Garrett Interiors.

to fit the scale and created a couple of different seating areas.” Muted greens, rusty browns, and some cognac nod to the wintertime theme.

One of Westbrook’s favorite room designs was the primary bedroom by Chris Holt of Holt Interiors. “Our rooms actually looked like they belonged in the same house,” she explains. “It was very cool and creative, with a California vibe. I always feel more comfortable with a little breathing room, nothing overstuffed, and he achieved just that,” she describes of his approach.

Since this event was held during the holidays, the designers added seasonal décor to their rooms, giving the public a double dose of inspiration. For many in the Atlanta area and beyond, the holiday house is an annual tradition; they meet for lunch or brunch and tour. It’s the perfect way to get in the holiday mood.

But there’s more to the story than top-notch interior design. For Atlanta Homes & Lifestyles, showhouses like this are a chance to give back to the community. Ticket sales benefitted Children’s Healthcare of Atlanta, a nonprofit with over 60 pediatric specialties and programs. “We are so blessed to have this resource in Atlanta, and it’s an incredible cause,” says Westbrook.

Each showhouse has its own personality, and this one infused a little bit of California into the more traditional architectural styles common to Georgia, especially Atlanta. Touring the luxury home room to room was a feast for the senses, with plenty of oohs, aahs, and wow moments around every turn.

Ultimately, the house ended up selling for over $7 million, a landmark price for Chastain Park, notes Castaldo. “Decorated for a showhouse or not, this is an impressive house. Inside and out, it’s just a dream.”

This expansive country estate is a study in approachable elegance and a lifelong dream come true.

BY JANICE RANDALL ROHLF

PHOTOGRAPHY BY DURSTON SAYLOR

efore architect Cathy Cherry even begins to describe a recent sweeping project of hers—a stately Georgian-style country estate on 152 waterfront acres on Maryland’s Eastern Shore— she is compelled to talk about her client, David Williams: “He loves the built environment and reading books about it, he loves classical details, his thinking is tactile and compositional,” says Cherry, founder and owner of Purple Cherry Architects. “If he had picked a different career path, it would have likely been in architecture.”

Williams, whose dream for this property, called Northwest Point Farm, started 20 years before Cherry stepped into the picture, envisioned a weekend retreat for his family, including his wife Kathryn, five children, an ever-growing number of grandchildren, and numerous friends. “When we started meeting with David to put the site plan together, we initially discussed the main house, guest cottage, and entertaining barn, but as discussions progressed, more structures came onboard, and grander ideas for the property were fleshed out,” says Cherry, who enumerates the additional structures— pool house, art studio—and a supporting cast that includes a

garage, carriage house, sheep shed, and boat house.

The estate encompasses 44,000 square feet and ten separate buildings, yet navigating among them is not unwieldy. It was important to Cherry that the various structures relate to each other in the landscape and create a walkable experience. Invoking the convenience factor, she contends that structures will be used less frequently if they are too far apart. “Through experience,” she says, “I have found that an average of 100 feet between buildings and about 400 feet from one far side of the layout to the other is ideal.”

This idea of an easy conversation among buildings is based on more than just the distance between them. It also takes into account the importance of cohesion in the materials and repeating design motifs in the architecture. “You want everything to present beautifully as a whole,” asserts Cherry, adding that exterior elements she employed in more than one instance included eyebrow dormers, sunlit cupolas, handmade Cushwa oversized brick, custom shutters, native fieldstone, and white cedar shake zinc-coated copper roofs.

The 24,000-square-foot main home’s facade is a study of the beauty of symmetry. From the inviting front porch under

The residence, on Maryland’s Eastern Shore, encompasses 44,000 square feet of grand architecture.

As they were planning the estate, the architects considered where the sun sets and rises, what you would see across the river from the main house, and the panoramic vistas available throughout the property.

a classic columned portico, one enters through the mahogany front door into a large central hallway or core, which extends to the rear of the house. Standing in the long entry hall, you can see through a balcony to the end of both sides of the house and up to the third floor. The formal symmetry of the home’s exterior and layout is balanced by its personal, welcoming interiors.

Interior transoms appear repeatedly, along with v-groove on many walls and ceilings. Using an interior window to connect an inner room with the outside is a favorite architectural device of Cherry’s. “I really like using interior windows because it allows for elongating spaces, transferring natural light, and connecting two rooms but still providing privacy,” she explains, referring to a guest bedroom, for example, where one can sit in the inner core having coffee at the elevated banquette and see through the room out to the water. “I like making those connections.”

When it came to designing the kitchen, no indulgence was spared, and in fact, there is a second, back kitchen or butler’s pantry, which, Cherry explains, “is all about keeping a lot of the mess out of the main kitchen.” The house manager’s former career as a professional caterer and the fact that Williams loves to cook together guided the selection of the Wolf 48-inch Dual Fuel Range with six burners and an 11-inch griddle. There are two islands, one in a heavy work area that includes a prep sink and a Wolf 24-inch Microwave Drawer, and another with a generous amount of storage space and a custom zinc top often used for serving. Rounding out the suite of appliances is a Sub-Zero 48-inch Refrigerator.

“We, as architects, will guide people in their choice of appliances,” says Cherry. “Our clients tend to be the ones who know what they cook with, know what they like, and design what they want. Then we talk about sizes, scale, etc.”

The butler’s pantry is more industriallooking than the main kitchen, clad in white subway tile with dark brown grout lines and a Classic Series Glass Door 36-inch Refrigerator. Food preparation is accomplished using a Wolf 36-inch Dual Fuel range with six burners and a Wolf 24-inch Microwave Drawer. This back kitchen leads to the first-floor dining room.

Inspired by the owner's grandfather, who had an art gallery in Baltimore, the airy art studio features vintage adjustable stools around a table reminiscent of a classic architect’s drafting table. Above it, copper and brass pendant lights add authenticity, while modern elements make the space even more functional and enjoyable.

A double-height ceiling in the bar called for layered lighting solutions, while horizontal V-groove wood panels on the walls and bar’s base and a series of padded stools add to the convivial atmosphere. Another gathering spot is the multi-use barn, which appeals to sports-minded guests and family members. Options for indoor fun include pickleball, basketball, tabletop shuffleboard,

and ping-pong in the upstairs loft area.

“For David, every room was not necessarily about its function or why it was created; it was all about the opportunity to create these jewel boxes,” says Cherry, adding that each thing “to me is a little painting.” This vision and talent of both the owner and the architect resulted in a truly magnificent masterpiece.

SETTING the

BAR

A distinctive entertaining space highlights a Colorado couple’s dream kitchen.

rustic and

By Marni Elyse Katz | Photography by Spacecrafting Photography

How can a log home be infused with a look that marries the feel of a cozy alpine escape with the vibe of an entertainer’s oasis? By using sumptuous materials, clean lines, and neutral tones that complement the home’s rustic architectural bones, this slopeside vacation home in Beaver Creek, Colorado, was completely transformed. This is particularly true for the kitchen and adjacent bar, a finalist in the 2022-2023 Sub-Zero Wolf Kitchen Design Contest.

Kitchen designer Mikal Otten of Exquisite Kitchen Design collaborated with interior designers Yvonne Jacobs and Kristin Censullo of Jacobs + Interiors and architect Kyle Webb of KH Webb Architects to reimagine the heart of the home for the owners, who are empty nesters from Texas. “They loved that it felt very Colorado, though the kitchen turned out much more contemporary,” says Jacobs.

The design was driven by the husband’s desire for a statement bar where he and his friends, who often visit in groups to ski or golf, could gather. After much consideration, the team decided to locate the bar in the front part of the dining space,

just right of the entry. “A design that created a great first impression was essential,” says Otten, who kicked off the scheme with a two-sided hutch that divides the bar and the kitchen and serves as the main focal point.

The tall piece, centered between two trusses, is done in fumed eucalyptus with a high-gloss finish. Glass doors outlined in aged brass show off the chevron design of the fumed eucalyptus interior, where crystal stemware sparkles on brasstrimmed backlit glass shelves. “The brass details look elegant, warm, and refined against the logs,” says Jacobs.

The L-shaped bar is faced with Belvedere granite, a rich, black stone with bold gray, white, and bronzed gold veining. “The dark stone works well with the blacks, whites, and grays of the living and dining room fabrics,” Jacobs says. The bar top, meanwhile, is fabricated from Belvedere granite with a Crystallo Extreme quartzite insert; both the front and top glow thanks to LED backlights. Behind the bar is a sunken Belvedere granite countertop and sink with a brushed-gold gooseneck faucet, a Sub-Zero 15-inch Ice Maker, and Sub-Zero 24-inch Refrigerator Drawers.

Melding

sleek, the kitchen showcases crystal glassware and Belvedere granite along with timber and stone.

On the flip side of the hutch, the kitchen design is more restrained, though no less stunning. “We did not want the kitchen to upstage the bar,” Otten says. Transparent glass doors highlight an illuminated display of more casual glassware. Beneath it are drawers with elongated pulls that house serving pieces and other practical tableware. These doors eschew the bold brass trim, and the fumed eucalyptus interior runs vertically rather than at an angle.

So as not to detract from the hutch’s drama, the designers chose a more subdued wood for the perimeter cabinetry—ebonized walnut with a matte finish. The cabinetry style is more understated, too. “The doors have a narrow frame for a bit of tradition,” Otten says. The countertops—Lavezzi quartzite, a creamy white stone with pale gray and gold veining—add softness and reflectivity. “We go from the dark, dramatic bar to

a cleaner, lighter look in the kitchen,” Jacobs points out.

The large range hood, which is the focal point of the space, is also fabricated from ebonized walnut and features brass strapping that echoes the brass trim of the bar hutch, albeit in a thinner profile. The bottom strip is hammered, infusing handmade texture, and hammered two-tone pulls from Rocky Mountain Hardware follow suit.

The location of the Wolf 48-inch Dual Fuel Range with signature red knobs—between two trusses for balance—dictated the layout of the space. The appliances flanking the range boast integrated cabinetry panels; one can hardly discern just how much function is packed onto this wall. On the side nearest the hutch, within easy reach of the bar and dining room, is a Sub-Zero 30-inch Designer Over-and-Under Refrigerator/Freezer.

Walnut cabinetry effectively contrasts with the light grey-veined quartzite of the kitchen island.

The Sub-Zero, Wolf, and Cove appliances fit seamlessly into the design, with integrated cabinetry panels.

On the other side of the range, Otten created a cohesive arrangement that encompasses a Sub-Zero Designer Column Refrigerator, a Wolf 30-inch M Series Speed Oven stacked above a Wolf 30-inch M Series Single Oven, and a door that is a perfect match to the refrigerator door but that leads to the pantry. “The clients love showing off their hidden pantry,” Jacobs says.

A 13-plus-foot island runs parallel, complete with a gadget-rich Galley sink. Two Cove 24-inch Dishwashers with integrated panels increase the function. In terms of aesthetics, the island base is sheathed in bleached quarter-sawn walnut, a wood much lighter in tone than the others. “We needed a material that ties to the rosy stones of the fireplaces,” Otten explains. Likewise, the rustic character of the walnut live edge table top plays off the logs. It also makes a lot of sense, given this is where the grandkids eat. “The space is designed to accommodate multiple cooks plus plenty of friends and family,” Otten says. Jacobs concurs, adding, “It’s a house made for fun.”

A SOUTHERN CALIFORNIA ARTISAN BUILDS FURNITURE FOR ENTERTAINING AND FAMILY FUN.

By CHRISTINA POLETTO

Photo by Johnny Talay

Séréna Lutton | Warm Agency

Lonnie Webb

Lonnie Webb

Foxes and Wolves

Sean Woolsey vividly remembers the Christmas morning he cried because his father gave him a ping-pong table instead of a BMX bike. At the time, the 11-year-old had no clue that the table would become symbolic of his adult self. It also nurtured a special familial togetherness that Woolsey would later instill in his life, work, and business.

The original ping-pong table hosted countless games between Woolsey and his dad, a devoted creative who was “always making things” and excelled at stained glass art and film photography. Woolsey inherited his father’s artistic proclivity and grew up crafting and sewing. He eventually steered those passions into fashion design and launched and operated his surf-inspired apparel line right out of high school. He then joined the Hurley Beach brand for two years. When that position ended, he wasn’t sure what his next career move would be, but he knew he didn’t want to sit in front of a computer.

Woolsey was inspired to take a furniture class at a junior college and then attend a woodworking school. “I started buying tools and taking on

custom projects,” says Woolsey. Much of what he learned about furniture making in those early years came from deconstructing other pieces. “I would reverse engineer them and see how they were made.”

Today, Woolsey engineers a sense of play, camaraderie, and teamwork at his woodworking studio based in Costa Mesa, California. He opened it in 2010, focusing on handcrafted dining tables, coffee tables, stools, and benches. He launched his seating line a few years later and now offers a curated selection of lounge chairs, including customer favorites like the Dreamer’s Chair, an inviting wood lounger, and the Campbell series of chairs, which feature a customizable steel frame and an ancillary rocking-chair version.

About 10 years ag o, Woolsey built a custom ping-pong table so he and his team could play in the workshop. “The table was for fun,” he says. “I had hired a PR team at this time, and they got a ton of press on the Woolsey ping-pong table. It really snowballed quickly.” They sold the first one to a client in Minnesota a week later and soon started making more.

Sophisticated yet playful, Sean Woolsey Studio’s tables add both elegance and entertainment to customers’ homes and offices.

Johnny Talay

Séréna Lutton | Warm Agency

Foxes and Wolves

Foxes and Wolves

Woolsey says timing and opportunity were everything, as his studio’s idea to bring fun and elegant design to the tables resonates with customers who want quality pieces that seamlessly blend with more modern interior schemes and colorful aesthetics. With its designs, Sean Woolsey Studio recast this category of furniture. “In particular, we lucked out that there were just a lot of very old brands of pool tables,” says Woolsey, whose innovative products filled that need in the market.

The excitement and interest in the table tennis pieces only increased in the ensuing years. Woolsey’s name is now synonymous with original, custom-crafted tables dedicated to ping pong, shuffleboard, and pool. These three items now drive most of the business, says Woolsey, who designs and crafts alongside a current staff of four other woodworking artisans.

Sean Woolsey Studio ping-pong tables are available in various materials, such as white oak and black walnut, and base styles range from traditional to more modern-leaning designs. “The ping-pong tables can be used as dining tables as well,” says Woolsey, who notes that outdoor versions are also available. His shuffleboard tables can be made with custom conversion tops, and their line of pool tables comes in various sizes and designs.

While making ping-pong and shuffleboard tables takes less than 10 weeks, making pool tables is the most difficult and can take up to 12 weeks, says Woolsey. “Pool tables require a lot of time and precision around angles and cuts.” In the future, the studio plans to release new shuffleboard and ping-pong designs and tables for foosball and poker. “We also just launched a dartboard cabinet,” says Woolsey.

In addition to his in-house team, Woolsey works with local welders, powder coaters, and upholsterers and takes pride in designing and producing beautiful California-crafted items for the home. The best part, he says, is sharing his West Coast pieces with fans worldwide. “We even recently air-freighted a pool table to the south of France.”

The Sean Woolsey Studio showroom, which has selected inventory on display, is often visited by customers who want to engage in creating their new furniture pieces. “People come to our studio all the time to pick out the wood,” says Woolsey, who says their hand-made items are meant to improve with time.

Ultimately, Woolsey is thrilled to provide an aesthetically pleasing product to people who just want to have “a beautiful luxury table in the home that tells the story of what we do.” That it all started with a gift of a ping-pong table is a perfect ending.

Séréna Lutton | Warm Agency

The team at Sean Woolsey Studio is a tightly knit group of talented local Southern California craftspeople.

Photo by Johnny Talay

Photo by Johnny Talay

Foxes and Wolves

Foxes and Wolves

SUB-ZERO GROUP FOUNDATION INVESTS IN COMMUNITY GARDENS AND THE FOOD EDUCATION MOVEMENT.

By Sarah Lippert

by Carrie Evans

rowing your own food, working in a garden, and being part of sustainable agriculture isn’t always something young people experience. A Phoenixbased non-profit, Urban Farming Education (UFE), is working to change that. “We want to create spaces of opportunity that are less institutionalized where kids get to put their fingers in the dirt,” says Joe Roselle, Chief Operating Officer of UFE.

UFE engages students, educators, parents, and the broader community through building school gardens. The intentionally designed curriculum ensures the ongoing success of the garden and sets UFE apart from other school garden efforts. They work with master gardeners, the Arizona Department of Education, and local experts to create lessons that excite students and empower teachers and staff with the knowledge to help the garden thrive.

Maggie Pascaly, Executive Director of the Sub-Zero Group Foundation, was drawn to that commitment to long-term success and its ability to impact students as well as teachers.

Photography

Dr. Joe Roselle, Chief Operating Officer of UFE, explains that his philosophy is to solve communitybased problems with community-based solutions.

deepen our impact in the community,” says Roselle. “It enables us to create a more robust curriculum to help train teachers in the fundamentals of gardening plus ways to teach their students the importance of nutrition.”

“Food is such an important part of our daily lives and crucial to a child’s development and academic success,” says Pascaly. “When we give students the opportunity to learn about how to grow, harvest, and eat food to fuel their bodies, it can have compounding impact both in and out of the classroom.”

UFE’s commitment to building community and creating engaging opportunities for students centered around food inspired a recent investment from the Sub-Zero Group Foundation to further the organization’s impact.

“Funding from the Sub-Zero Group Foundation allows us to expand our footprint to more schools and

While the staff at UFE spends much of their time with their hands in the dirt, they are also dedicated to bringing people together to improve their communities. The UFE office boasts an urban garden (of course), plus an outdoor kitchen, a greenhouse, a composting area, and areas reserved for relaxation. They often host other organizations for team-building opportunities and have begun offering gardening seminars to the public, which expands their reach to bring educational opportunities to the greater Phoenix community. UFE uses its facilities and knowledge to educate people about the positive impact that they can have through urban farming.

Pascaly got to see the grounds during a site visit and, with it, experienced first-hand the potential for making a difference.

School gardens offer valuable hands-on experience in growing, harvesting, and preparing fruits and vegetables.

UFE’s Community of Gardens connects gardens around Arizona that support each other with agricultural knowledge, materials, and equipment.

“UFE has strategically developed partnerships that advance its vision and create greater connections for students (and the community) to healthy food,” says Pascaly. “I see this investment as something that will build upon their impact and help lay the foundation for young people to have access to fresh, whole foods and learn how to grow them. UFE is truly creating community around food for generations to come.”

ALPINE EXCITEMENT

EXCITEMENT

CHOOSE YOUR ADVENTURE AT SWITZERLAND’S SIX SENSES

CRANS-MONTANA RESORT.

By Rachel Arroyo

Picture walking out onto the balcony of your private terrace suite and greeting the day with panoramic views of the Swiss Alps. The air is cool and crisp. A fresh blanket of snow covers the mountainside, and your day is stretched out before you, a blank slate full of possibilities.

Nestled in the heart of the Swiss Alps, in a region known as CransMontana, is the aptly named Six Senses Resort, a stylish slope-side ski-in/ski-out property. The exclusive resort offers high-altitude adventure, personalized wellness programming, and sensory immersive experiences.

SLOPE-SIDE ADVENTURES

For winter sports enthusiasts, there is arguably no better place to visit. CransMontana, one of Switzerland’s largest ski resorts, boasts 87 miles of ski trails (called pistes) across four main ski areas—all connected and each with a gondola lift at their base.

A large indoor pool with a suspended timber ceiling opens onto a charming courtyard.

For adrenaline seekers, there is challenging off-piste terrain to conquer and a snow park where freestyle skiing and snowboarding devotees can practice their jumps and tricks. There is even an Olympic-sized half-pipe for the most daring of athletes.

For families and skiing and snowboarding novices, there are sunny, south-facing cruising trails and lessons available to hone your skills. In the winter, area golf courses, with their gentle slopes, become training grounds for beginners.

Other slope-side adventures to fill your day include cross-country skiing, snowshoe hiking, dog sledding, and snow tubing.

APRÈS-SKI AMENITIES

After a long day of hitting the slopes, ski up to the Alice door and enter the wonderland that is Six Senses Resort. The resort’s Swiss chalet-style architecture thoughtfully embraces the breathtaking beauty of the surrounding Alpine landscape: terrace rooms have a contemporary design that features natural materials, oversized bay windows, and private balconies to take in the awe-inspiring views.

At the center of the luxury complex are communal spaces that integrate the natural environment for an experience like no other: Guests can enjoy a stroll in the Alpine garden, watch a movie under the stars in the open-air cinema, or go for a leisurely swim in the rooftop pool. The natural elements also become part of your swimming experience in the expansive indoor pool. Designed to look as though it has been carved into the mountainside, the indoor pool opens to a courtyard with planted birch trees where you might find yourself swimming beneath a flurry of snowflakes.

Common areas and guest accommodations are designed with warm wood tones and cozy textiles.

To feel and look your best, head to the resort’s state-of-theart spa. At 21,500 square feet (2,000 square meters), the spa is an impressive hub for health and wellness. Here, you’ll find 10 treatment rooms for massage, four types of saunas, a fitness facility and yoga studio, a cold plunge pool, a Bio-Hacking Recovery Lounge, a beauty salon, an Alchemy Bar to learn how to make your own shampoos, scrubs, and other natural products, and a flotation pod offering serene relaxation as you float weightlessly in a sensory deprivation water chamber.

As part of their health and wellness program, Six Senses Resort offers personalized therapies. Skilled therapists,

yoga teachers, fitness trainers, and wellness practitioners work with you to optimize your well-being, whether that’s understanding what your body needs to function better with a wellness screening and a personalized plan or addressing poor sleep quality.

Six Senses also takes a customized approach to crafting local experiences that guests are sure to remember for years to come. Take a cheesemaking class, learn about animal tracks, and listen to the sounds of nature on a guided walking tour, or enjoy a wine tasting and a tour of an authentic 16th-century castle. The possibilities are seemingly endless.

By Danna Lorch

FOR OVER SEVEN DECADES, THE EDEN ROCK - ST. BARTHS RESORT HAS BEEN A SUBLIME HAVEN FOR ILLUSTRIOUS GUESTS.

Photography courtesy of Oetker Collection.

Whether located on the rock itself, along the white sand beach, or tucked within verdant gardens, there are over 30 stylish rooms, suites, and villas to choose from.

More than 70 years ago, British adventurer Rémy de Haenen made Saint Barthélemy history by landing the first airplane in a field there. Utterly taken with St. Jean Bay’s turquoise waters and striking palm-lined cliffs, he built a forever home on the Caribbean island (known familiarly as St. Barts in English and St. Barths in French.)

In 1953, de Haenen expanded his residence into a bed-andbreakfast that offered Hollywood celebrities and intellectuals a barefoot respite from the paparazzi. The Rothschilds and the Rockefellers, Greta Garbo, Gore Vidal, and Howard Hughes alighted on the beaches and terraces or spent windswept days swimming among vibrant coral reefs, lounging aboard yachts, or

just taking in the tranquility of the beach on a perfect morning.

Today, Eden Rock - St. Barths, the lavish property that grew from de Haenen’s unique vision, continues that legacy—offering guests the peace and inspiration to play, deeply relax, replenish, and reconnect.

“When you step into Eden Rock, you don’t feel like you’re coming to a hotel,” says Head of Guest Experience Pauline Moriceau. “You just arrived at your home away from home, and everything comes naturally.”

Guests can choose from 37 ultraluxe and ultra-unique rooms, suites, or private villas set on the beach, planted within verdant gardens, or perched on the dramatic rocky promontory overlooking the sea below. Each represents the perfect combination of retro charm and contemporary ease.

Every accommodation option offers something unforgettable, whether it’s the Greta Garbo Suite channeling 1930s Hollywood glamor, where the star stayed when she “wished to be alone,” or the Diamond Suites with their private infinity pools and open-plan yacht-inspired décor. Or you might prefer one of three newly appointed Eden Rooms with private ocean view terraces, centrally located above the Sand Bar & Rémy Bar & Salon, where guests gather at golden hour. “Wait until 4 to 5 p.m. to come to the Rémy Bar for sunset cocktails,” Moriceau suggests. “The light at that time is just incredible.”

For those celebrating milestones or bringing together family and friends, Eden Rock also offers a collection of remarkable, fully-staffed villas, either on the property or elsewhere on the island. Among them is the aptly named Rockstar Villa, a 17,222-square-foot beachfront house for up to 12 guests described as “a two hundred-million-dollar yacht on land” that consistently makes lists of the world’s top greatest beach houses.

Part of the remarkable Eden Rock experience is getting out on the sea, whether snorkeling with a guide or chartering a private yacht from the hotel’s fleet to make everlasting memories. Spend your time poolside, at the beachfront, shopping at charming boutiques, or participating in a wellness ritual with a personal wellbeing coach or nutritionist, including everything from yoga and reiki massage to a private Pilates session.

Guests can book private chartered yacht voyages through Eden Rock Yacht Rental on Royal Yacht International vessels.

Enjoy treatment journeys with local Ligne St. Barths products at Eden Spa, where three yacht-inspired cabins promise a chance to catch your breath with a remarkable variety of holistic massages, facials, body scrubs, or medical spa offerings.

But make sure also to leave the property to explore the volcanic island renowned for its nature and wildlife. The hotel will pack you a picnic hamper for a visit to Gouverneur on the opposite side of the island, known for its coral-sand beaches and remarkable reef snorkeling. Stop by Gustavia, a neighborhood offering tax-free luxury shopping with all the top labels and excellent restaurants, or embark on a seaside hike along Grand Fond, picking up shells along the way. To see the island from a different perspective, book a day cruise by catamaran and alight on Colombier, Shell Beach, and Flamands bays, spotting marine wildlife in the waves.

Dining at Eden Rock is a ritual of its own. The cuisine is imagined by world-renowned Chef Jean-George Vongerichten, who has crafted Michelin-starred venues in jet-setting capitals around the world.

The Sand Bar is the culinary center of the resort, where guests can experience local lobster, fresh mahi mahi, and other island delights.

From onsite pools, beaches, and watersport activities to local excursions in the nearby village, experiences at Eden Rock can be curated and organized by the knowledgeable Guestcare Team.

Food and Beverage Manager Vanessa Glain always advises guests to try a consummate St. Barths dish at the Sand Bar restaurant: “Locally caught tuna tartare, followed by mahi mahi with Asian dressing and mashed potatoes.” Or, for something more casual, order a truffle pizza with crispy salmon and dance under the stars to a live DJ and the gentle accompaniment of the Caribbean waves lapping onto the beach just a few feet away.

François Grisor, Front-of-House Manager, says, “It is remarkable how we stay close to our guests and also come to think of them as our friends. We see them year after year, and yet we always manage to surprise them with something new.”

One thing’s for sure. It’s impossible to visit Eden Rock – St. Barths and not yearn to return again and again.

“We have a very thoughtful approach to chocolate making: bean to bar, single origin, two ingredients,” says Kayla Locascio, Manager of Chocolate Experiences at Dandelion Chocolate, a small-batch chocolate maker in San Francisco’s Mission District. She explains that each delectable bar contains beans from a single producer using a recipe of either 70%, 85%, or 100% cacao beans, plus organic cane sugar.

“We focus on highlighting the producer and the origin itself because there are a lot of things happening at the origin that are going to create a unique flavor profile,” says Locascio, noting that environment, genetic varieties, fermentation, and drying all factor into the taste of Dandelion’s products. The company sources its raw beans from multiple origins along the equator and practices “direct and transparent trade” by purchasing straight from farmers, staying in close communication with them, and even traveling to the origin site to harvest the beans.

Dandelion Chocolate was started in 2010 by Silicon Valley entrepreneurs Todd Masonis and Cameron Ring. After traveling around Paris learning how to make craft chocolate, the co-founders began operations in a friend’s garage, selling their bars at a local farmer’s market before opening their flagship store on Valencia Street in 2012.

The company now has four locations in San Francisco and one at The Venetian Resort in Las Vegas. Its largest and most vibrant location is its 16th Street Factory, which opened in 2019 in SF’s Mission District. Visitors can take a tour or learn the art of chocolate making, from beginner (Chocolate 101) to advanced truffle making. The location also offers private events and a one-of-a-kind dining experience at its Bloom Chocolate Salon.

All Dandelion packaging prominently displays the origin and harvest year, along with tasting notes. This includes handwrapped foil and specialty wrapping paper custom-made in India.

Because of their small-batch nature, Dandelion Chocolates are primarily available at their retail locations and cafes or online, with worldwide shipping. Their products are highly giftable and customizable, with personalized notes and shipping to individual recipients available.

All of Dandelion Chocolate’s delicious products - such as bonbons, gateaus, and toffees - are created with single-origin cacao.

“It’s going to taste as good as it looks,” Locascio notes, saying their gift packs are among their bestsellers because of their beautiful packaging and uniqueness. Their thoughtfully designed advent calendars are another bestseller.

Constellation-themed, with illustrations by Serbian artist Srdjan Vidakovic and expertise from astronomer and Dark Sky proponent Dr. Tyler Nordgren, the calendars come in a reusable gift box and can be preordered to ensure delivery in December. “People can’t get enough of them; they’re a beautiful gifting experience,” says Locascio.

Customers who shop in-store are encouraged to sample the products before purchasing since the tastes can be so different. Even beans from the same origin will vary in taste from batch to batch and year to year, making the bars truly unique. Locascio suggests that visitors “let it melt in your mouth” to get the full flavor experience.

Making chocolate with just two ingredients is much more challenging than expected. Like craft coffee, beer, and wine, a lot of effort goes into the process and recipe development to determine the best roast profile for that particular bean, origin, and harvest year. “There’s a lot of tasting and trial and error involved,” says Locascio.

Because no added fillers are used, the chocolate can be harder to work with. All of their chocolate makers undergo a robust apprenticeship program to master working with just two ingredients.

Dandelion Chocolate is so committed to their process that it hosts origin trips: guided experiences to the cacao farms where their beans are sourced. These intimate and educational trips are open to both adventurous customers and full-time employees to learn more about cacao fruit, farming, and fermentation.

From beans sorted by hand to meticulous taste testing to ensure the perfect roasting profile, Dandelion’s commitment to smallbatch chocolate is a difference you can taste.

Their factory on 16th Street in San Francisco offers retail sales, classes, tours, and an indoor cafe.

Dandelion Chocolate’s Nibby Snowballs

These bite-sized treats are perfect for sharing with everyone this holiday season.

Makes 24 cookies

INGREDIENTS

1 cup all-purpose flour

½ cup and two tablespoons whole wheat flour

½ cup almond flour

1 cup hazelnut flour or finely ground hazelnuts

½ cup sugar

1 teaspoon kosher salt

1 cup Dandelion Chocolate’s Cocoa Nibs, coarsely chopped

1 cup unsalted butter, chilled and cut into ½-inch cubes

1 ½ teaspoons vanilla extract

2 cups confectioners’ sugar

PREPARATION METHOD

1. Preheat Wolf oven to 350 degrees.

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. Combine the flour, sugar, salt, and cocoa nibs at low speed in a stand mixer fitted with the paddle attachment.

4. Add the butter cubes and vanilla and mix slowly until the mixture resembles wet sand. The dough should appear crumbly but stick together when squeezed in your hand.

5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.

6. Bake for 16 minutes, rotating the baking sheet 180 degrees halfway through.

7. While the cookies are still slightly warm (but not hot), remove them from the baking sheet and toss them in a bowl with the confectioners’ sugar, coating the entire cookie.

8. Place the cookies on a wire rack to cool completely.

These cookies can be kept in an airtight container at room temperature for up to one week.

Elevated CUISINE

At home in the Rocky Mountains, Chef Ben Davis shares his knowledge of Sub-Zero, Wolf, and Cove products with Colorado customers.

By Lisa Cavanaugh

Photography by Parker Rice

Ben Davis’s journey to becoming a chef began as a child in Albuquerque, New Mexico. “I think I was about 11 or 12, and I was complaining about being hungry,” says Davis, a Sub-Zero Corporate Chef in Denver, Colorado, “and my mother looked at me and said, if you’re hungry, just cook yourself something.”

Davis felt this was a good answer to his pre-teen petulance and decided to aim high. “I chose lasagna, which was probably a bit of an overreach.” Once that challenge was met, Davis discovered how much he enjoyed the process. “I always liked creating things; cooking was very similar,” he says. Davis happily pursued it throughout his teenage years. “I was having a lot of fun.”

His culinary endeavors continued even as he studied history at college in Colorado, where a familial connection deepened (his mother is originally from Denver, so he visited often). “I felt like a native,” says Davis. “The Rockies have always been my home.”

After graduation, he took a job in sports media relations. “But I kept cooking because it was a nice activity to participate in,” he says. “And eventually, I realized that doing that sort of desk work wasn’t something I was cut out for.”

He took the plunge and returned to New Mexico to work for a friend who was a chef at an Albuquerque restaurant. A few months later, he was accepted at culinary school and headed west. “I moved to San Francisco, and that’s when I started my career in cooking,” says Davis.

Embroiled in the excitement of the Northern California restaurant scene, Davis spent a dozen years in the area. “San Francisco was a great place from a culinary point of view, as there was so much going on there in the late 1980s all the way through the 1990s,” he says. He and his wife (an architect whom he met in Colorado) started a family there, as Davis worked at various restaurants throughout the Bay Area. “I worked in San Francisco proper and then took a job with a couple of companies, opening restaurants on the peninsula where there were many bedroom communities for the city.”

Davis bases his dishes on seasonal, fresh ingredients.

Ultimately, however, the lure of the beloved Rocky Mountain region drew Davis and his family back to Colorado. “Our kids were growing up, and it was a crossroads of my wife’s and my careers,” he says. “We were at a point where it was an opportune time to move, so I reached out to some restaurant contacts in Denver, and we’ve been here ever since.”

Once back in Colorado, Davis worked at various restaurants and high-end grocery stores before discovering a niche that suited him well: culinary education. “I had done a lot of avocational cooking classes through the stores, and I saw an opportunity. So, in 2003, I launched a small private cooking school.”

His cooking school used all Sub-Zero and Wolf appliances, so he appreciated the quality of the products and had a great connection with the local distributor. “For eight years, we used those appliances

“I feel the customer will get more enjoyment out of their appliances when they have an in-depth knowledge of all features and aspects,” he continues. “Hopefully, I’m giving them the same passion I feel for food in general and Sub-Zero, Wolf, and Cove products in particular.” Davis wants customers to wake up on a Sunday morning, for example, and say, “I get to cook all day!” He hopes they will look forward to exploring ingredients and discovering new cooking methods.

Davis himself attributes a lot of his inspiration to his work in Northern California. “The abundance and quality of products there was overwhelming,” he says. “So, my culinary style is based on the ingredients.”

Davis favors ethnic flavors and fresh produce. “I plan the rhythm of my cooking by what’s in season,” he says. “It’s also a European approach to go to the market every morning and see what there is, then come home and cook.”

“So, my culinary style is based on the ingredients. I plan the rhythm of my cooking by what’s in season,”

– Chef Ben Davis – Chef

harder than the average home chef because we had a constant turnover of students,” says Davis. “And we never had an issue. We never had a service call. We never had any problems whatsoever.”

So it seemed rather fortuitous when, after his cooking school closed (and a brief return to the restaurant industry), he found an ideal job as a Corporate Chef at the Denver location of Roth Living, an official regional supplier and showroom of Sub-Zero, Wolf, and Cove. “I like to joke that it took me about 35 years to find the right job; better late than never!”

He says his favorite part of his role is his time with the customers. “I don’t know if that’s the teacher in me since I come from a long line of educators, but I like to take a lot of time going over everything about the products,” he says. “I want to make sure they have a deep understanding.”

When he is not in the kitchen, Davis embraces the seasons differently. “I love to hike,” he says. “That’s part of why I feel like I belong in this part of the world.” While he often would take his son on outdoor adventures, now, with the younger Davis grown, the chef tends to hike solo. “There is a sort of oneness with nature when you are out there on your own,” he says. “I like to begin my hikes pre-dawn. It’s quiet then, and I can just be in my head for that period of time.”

“What I love about that time of day is seeing the sunrise and the first birds of the morning,” says Davis. “There is an epic stillness and it is remarkably peaceful.” His excursions to the higher elevations fit perfectly into his love of Colorado. “I can’t imagine living anywhere else. It feels like this is where I was always supposed to be.”

Seared Scallops with Herbed

Couscous and a

Chestnut-Apple Velouté

Chef Ben Davis shares an autumnal seafood dish using seasonal ingredients.

Makes 2 servings

INGREDIENTS

For the Velouté

2 tablespoons unsalted butter

1 ounce diced pancetta

1 small leek, white part only, diced

1 apple (slightly sweet and crisp), peeled and finely diced

2 tablespoons brandy or cognac

1 cup vacuum-packed chestnuts (use the broken pieces)

1½ cups vegetable stock

Kosher salt and white pepper to taste

For the couscous

1 tablespoon unsalted butter

1 cup Israeli couscous

2 tablespoons finely chopped Italian parsley

1 tablespoon finely chopped sage leaves

1½ cups chicken or vegetable stock

Kosher salt and black pepper to taste

For the scallops and roasted garnish

8 large, intact vacuum-packed chestnuts

8 small shallots, peeled, cut in half lengthwise

1 apple, cut into large chunks or wedges

Extra virgin olive oil

8 to 12 whole sage leaves

8 large sea scallops, preferably dry-packed, side muscle removed

2 tablespoons avocado or other high-heat

cooking oil

Kosher salt and black pepper to taste

PREPARATION METHOD

Prepare the Velouté

1. In a large, heavy-bottomed saucepan, melt the butter over medium heat.

2. When the butter foams, add the pancetta and cook to render as much fat as possible, stirring occasionally.

3. When the pancetta starts to crisp slightly, add the leek and apple, stir once, and cook until the leek is soft and wilted.

4. Increase the heat slightly, and carefully add the brandy. (If using a gas burner, tilt the pan slightly to ignite the brandy, keeping your head back and hands off the pan once it ignites. If you are using an induction burner, touch the surface of the mixture with a wandstyle igniter.)

5. Allow the flames to subside, and add the chestnuts and vegetable stock.

6. Bring the mixture to a boil, then reduce the heat to a light simmer and cook for 15 to 20 minutes or until the chestnuts are extremely soft and falling apart.

7. Transfer the entire mixture to a blender and puree until very smooth.

8. Adjust the seasoning with kosher salt and white pepper.

9. Strain, if desired, then place in a clean saucepan over a Wolf burner set at the lowest setting, cover, and let stand until ready to serve.

Prepare the couscous

1. In a 6-quart Dutch oven, melt the butter over medium-high heat.

2. When the butter is foaming, add the couscous, season with salt and pepper, and stir to coat it with the butter.

3. Toast the couscous, stirring frequently, for about 5 minutes or until it starts to color slightly.

4. Add the chopped herbs and stir to combine.

5. Heat to a simmer, cover the pan, and cook for 8 to 10 minutes. Check for consistency, adding a small amount of additional water if necessary.

6. Cover and hold over a low simmer burner until ready to serve.

Prepare the garnish and scallops

1. Preheat your Wolf Electric Convection Oven to 375 degrees, using the Convection mode, and place the oven rack in position #3.

2. In a small bowl, combine the chestnuts, shallots, and apples. Drizzle with a small amount of extra virgin olive oil and season lightly with kosher salt and black pepper.

3. Toss gently to coat, then place in an ovensafe pan and roast in the preheated oven for 9 to 12 minutes or until the shallots have browned lightly.

4. Remove from the oven and hold in a warm place.

5. Preheat the Wolf Infrared Griddle to 425 degrees.

6. Pat dry both sides of the scallops and season lightly with kosher salt and black pepper.

7. Add the avocado oil to the griddle. When oil is shimmering, add the scallops.

8. You may need to reduce the heat slightly, but let the scallops sear until they release naturally from the surface. Do not force them off the griddle. Expect this to take between 3 and 5 minutes, depending on the size of the scallops.

9. Turn the scallops and cook briefly on the second side for a total cooking time between 6 and 8 minutes. Remove from the griddle.

10. Add enough oil to cover the bottom of a cast iron pan with about ¼ inch of oil. When the oil shimmers but before it smokes, add the sage leaves and fry for about 5 seconds.

11. Remove with a slotted spoon or strainer, transfer to a plate lined with paper towels, and season lightly with kosher salt.

Spoon some of the couscous mixture onto a plate and top with the scallops. Arrange the roasted chestnuts, shallots, and apples around the mixture, then drizzle the velouté onto the scallops. Finish the plate with the fried sage leaves.

BY LANNAN O’BRIEN

The most successful hosts share one trait: attention to detail. An event’s cohesiveness extends well beyond the food and décor to the small extras that make a celebration shine. If you’re planning a gathering this fall or winter, a signature beverage is an excellent way to toast the season in style.

As the year draws to a close, try exploring beverages that incorporate flavors with richness and warmth, like pomegranate, apple, cinnamon, and maple. Orange peels also add a bit of autumnal flair to a drink, as with The Full Monty cocktail from Botanery Barn Distilling.

The amber-colored cocktail features their Revivalist Garden Gin, released last year. The company uses a cold maceration process that infuses the spirit with all-natural botanicals (as opposed to simply flavoring the gin).

“Revivalist Garden Gin is herbaceous, floral, and earthy, with a woody, savory, fruity finish,” says Botanery Barn Distilling mixologist Brendan Bartley. “It features a delicate and beautiful nose, with a well-rounded mouthfeel that enhances classic cocktails like martinis and gin and tonics.”

“The brand focuses on the power of plants,” says Scott Avellino, Cofounder and Chief Operating Officer of the company, adding that they emphasize sustainable practices and the ethnobotanical roots of their ingredients. “Our mission is to continuously experiment with new botanicals and distillation techniques to keep our offerings fresh and exciting,” he says.

For those who want to elevate nonalcoholic options at their next party, All The Bitter, founded by Carly and Ian Blessing, offers alcohol-free bitters perfect for coldweather mocktails. The husband-and-wife team met while working as sommeliers at The French Laundry restaurant in Napa Valley, which now uses their award-winning products.

Their handmade line of zero-proof bitters, Aromatic, Orange, New Orleans, and Lavender, combined with one of the many alcohol-free spirit brands on the market, allow home bartenders to craft delicious, complex creations for everyone to enjoy.

“Aromatic is heavily spiced with cinnamon, clove, nutmeg, ginger, and allspice; our Orange bitters also have a hefty dose of spice and herbal qualities, and our New Orleans bitters are packed with tart cherry, hibiscus, anise, and rosehips,” says Ian Blessing. All The Bitter’s Lavender, crafted with calming ingredients like lavender, chamomile, and passionflower, offers relaxation in a glass. The company continues to develop and release new bitter blends, such as this year’s Fig & Walnut, an ideal ingredient for fall and winter beverages or any time when you want to experiment with intriguing flavors.

The Full Monty

A variation on a popular drink, reminiscent of a Manhattan, but using Revivalist Gin as the base spirit.

Makes one cocktail

INGREDIENTS

1¼ ounces Revivalist Garden Gin

¾ ounces triple sec

¾ ounces Aperol apéritif liqueur

¾ ounces dry vermouth

Orange peel twist (for garnish)

PREPARATION METHOD

1. Add all ingredients to a mixing glass, three-quarters filled with ice.

2. Stir for one minute.

3. Double strain into a chilled martini glass

4. Neatly place orange peel in the glass.

Nightcap Sour

Use Nightcap from Three Spirit, a non-alcoholic brand, and All The Bitter’s Aromatic Bitters to achieve the warmth and complexity of a whiskey sour. This comforting and sophisticated mocktail delivers a classic drink’s rich flavors with a calming twist.

INGREDIENTS

2 ounces Three Spirit Nightcap

¾ ounces fresh lemon juice

½ ounces maple syrup

3 dashes of Aromatic Bitters from All The Bitter

½ ounces egg white

PREPARATION METHOD

1. Add all ingredients to a shaker tin and dry shake (without ice) for 20-30 seconds.

2. Add ice and shake hard to chill (6-8 seconds).

3. Fine strain into a coupe glass or a rocks glass with one giant ice cube and garnish with three drops of bitters.

4. Feel free to adjust the amount of maple syrup to your liking. If you prefer a tarter drink, use less syrup; if you prefer a sweeter drink, use more.

Hydroponic systems, such as the one at Sub-Zero’s lab, deliver nutrients directly to plant roots in their controlled environments.

The careful work in Sub-Zero’s Hydroponic Lab ultimately helps product owners prepare healthier meals for their families.

Roasted Beet Salad

Chef Pawel Siemion, from Sub-Zero Group Midwest, has created a warm and vibrant beet salad perfect for the colder months.

Makes four servings

INGREDIENTS

1 pound baby arugula

3 beets, medium-sized

4 ounces fresh goat cheese

1 cup candied walnuts

½ cup pine nuts, toasted

¼ cup Champagne vinegar

½ cup extra virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon honey

Kosher salt

Black pepper, freshly ground

PREPARATION METHOD

1. Preheat your Wolf Convection Steam Oven to 350 degrees on Convection Steam Mode.

2. Dress beets with olive oil, salt, and black pepper in a medium-sized baking dish, and roast until soft. This will take about 1 hour.

3. Once roasted, let the beets cool enough to handle. Peel the beets, slice them into bite-sized wedges, and set them aside.

4. While the beets are cooling, prepare the vinaigrette. In a bowl, mix the vinegar, olive oil, honey, mustard, salt, and black pepper. Season with additional salt and pepper to taste.

5. To prepare the salad, add the arugula to a large mixing bowl and season lightly with salt and pepper. In the same bowl, add enough vinaigrette to coat and dress the greens lightly.

6. Once dressed, gently transfer the arugula to a family-style platter or individual plates.

7. Garnish the greens with toasted pine nuts, candied walnuts, roasted beet wedges, and fresh goat cheese. Plate the salad and add a touch of dressing for extra flavor.

BY AMANDA LAUREN

CONTRAST THERAPY, AN EFFECTIVE AND POPULAR WELLNESS TREND, INVOLVES GOING FROM EXTREME HEAT TO EXTREME COLD.

any homeowners are responding to continued evidence that contrast therapy—alternating hot and cold modalities—is good for the mind and body. These health-conscious individuals have amenities like saunas and cold plunge pools installed inside and outside their homes and take wellness vacations to spas dedicated to the practice.

THE BENEFITS OF CONTRAST THERAPY

Contrast therapy has both physical and emotional benefits. Dr. Jonathan Leary, the Founder and CEO of Remedy Place, a “social wellness club” that offers contrast therapy among other treatments and services, says that the practice of contrast therapy provides a simulated cardiovascular effect, supporting circulation and metabolism as your body works to recalibrate to a normal temperature. “Most importantly, it is training your thermal regulators and teaching the body to be more resilient to extremes.”

Dr. Leary notes that some benefits of using an infrared sauna include detoxification, pain relief, stress reduction, relaxation, weight loss, and improved circulation. The effects of plunge pools, set between 50 to 55 degrees, can be very emotional. “There’s the positive mental shift,” says Leary. “It’s not just anecdotal; it’s backed by science—ice baths are known to spike our dopamine levels, that neurotransmitter affectionately dubbed the happy hormone.” Combining these two practices will help you reap maximum health benefits.

Photos courtesy of Riksbyggen

Sweden’s Solar Egg is a unique gold steel-paneled sauna and public sculpture. Its wood-fired stove heats the interior to around 80 °C.

CONTRAST THERAPY SPACE AT HOME

Those genuinely devoted to the practice can add these amenities to their homes for the ultimate luxury experience.

Lorne Atherton, President of Forest Cooperage, a brand that sells aesthetic hot tubs and saunas, says creating a contrast therapy space at home is easier than you might think. “The key elements are a hot space (like a sauna) and a cold space (like a cold plunge pool),” explains Atherton. “Ideally, these spaces should be near each other to make transitioning between them seamless.”

Atherton notes that even small homes and backyards can be transformed into effective contrast therapy zones. “While outdoor installations offer a natural and invigorating experience, indoor setups provide convenience and privacy,” he says, recommending that homeowners consider available space, desired ambiance, and budget.

Balancing function and aesthetics is the best approach for creating these spaces. “Choose materials like Western red cedar that can withstand temperature and humidity changes and opt for a design that complements your home’s overall style,” says Atherton.

Other choices for interior installations include thermally modified aspen, alder, or spruce, depending on the homeowner’s preferred aesthetic and color palette. Walls can go beyond traditional wood paneling, too. Options such as stone surfaces or a glass front will lend your home sauna degrees of texture or the feeling of spaciousness.

“Remember, contrast therapy is not just about the physical setup,” says Atherton, “It’s about creating a space where you can relax, rejuvenate, and reap the numerous benefits of this ancient practice.”

Photo

Left: Backyard sauna from Forest Cooperage. Below: A plunge into cool water from the floating FjordSauna in Norway.

Photo by Forest Cooperage

Left: A move from the sauna’s heat to the chill of the fjord’s waters is invigorating. Below: Spas at Six Senses Resorts worldwide offer infrared and salt saunas, ice showers, and many other contrast therapy experiences.

CONTRAST THERAPY ON THE ROAD

In addition to transforming your home spa, you can seek out hot and cold therapies at resorts worldwide. Six Senses, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, operates 25 hotels and resorts with integrated high-tech spas that guide guests toward well-being. “I’ve discovered that the path to longevity is enriched by the powerful interplay of hot and cold thermal therapies,” says Anna Bjurstam. Six Senses Wellness Pioneer, “By embracing hormesis, we can harness the benefits of controlled stressors to enhance our body’s resilience and vitality. This biological phenomenon is key to improving health and longevity.”

Six Senses resort offerings include steam rooms, cold plunges, ice fountains, infrared saunas, cryotherapy baths and hot and cold massages for guests and spa visitors. Amenities vary depending on the locale, such as traditional Onsen-esque hot baths at their Kyoto, Japan, location or various saunas interspersed with a cold bucket shower and ice sessions at the Igloo at the Vitality Suite at Six Senses Spa Douro Valley, Portugal.

Six Senses Spa Crans-Montana—which is featured in our Destinations section in this issue - introduces a unique sauna experience featuring Aufguss ceremonies and ice fountains to stimulate circulation and boost the immune system.

Another incredible destination option is Norway’s FjordSauna, located in one of the worlds’ most spectacular landscapes. It is an authentic and sustainable recreation experience aboard a floating sauna with a cold plunge into the world heritage fjord.

Intrepid travelers can hunt down the Solar Egg, an egg-shaped sauna created by the artist duo Bigert & Bergström for Riksbyggen. The sauna, which consists of a pine wood interior and a highly reflected gold steel panels, was exhibited in 2017 at the Luossavara ski resort in Kiruna, Sweden. Since then it has traveled to Paris, Stockholm, Copenhagen and Minnesota, and is now back in Swedish Lapland at the ICEHOTEL in Jukkasjärvi.

From a simple cold plunge and sauna experience to a curated biohacking adventure, embracing the extremes of temperature can be a new and invigorating part of your routine to improve your health and mindset.

Photo by Six Senses Resorts

Photo by Six Senses Resorts

Photo by fjordsauna.com/LivEinemo

LEAD DESIGN ENGINEER KARI STEC COMBINES COMMITMENT AND EXPERTISE TO HELP CREATE EXCEPTIONAL APPLIANCES.

By Lisa Cavanaugh

Photography by Nick Berard

“Iwould love our customers to know how passionate we are about making the best refrigerator possible,” says Kari Stec, a Lead Design Engineer in New Product Development at Sub-Zero Group, Inc. “We are always brainstorming customer needs and requirements,” adds Stec. “The end use of the product is exactly where we start.”

Stec herself started at Sub-Zero, Wolf, and Cove as a college student, first as a co-op participant and then as an intern. Once she graduated from the University of Wisconsin, Platteville, the Green Bay native stayed at the company, eager to use her Bachelor of Science in mechanical engineering in the same New Product Development – Design division where she began. “I loved it so much I never left!” says Stec.

The design engineer says she was always interested in math and physics, even as a child. “I wanted to learn how things work and, as I got older,” she says, “I realized a practical application of that was engineering.” Today, Stec says that this fundamental understanding of how things work benefits her when she and her team iterate design, prototype, and test products for the Sub-Zero Group.

As engineers, Stec and her colleagues have their own ideas on what they would love to improve from previous products they worked on, but she notes that other divisions at the company can be a source of great information and insight.

“The marketing team surveys current and potential future customers,” says Stec, “and we have an amazing executive group that helps map out and make decisions on high-level features.”

Stec, who works in the Innovation Center at the SubZero Group, Inc. headquarters in Fitchburg, Wisconsin, says part of her role as a design engineer is to explore what new products can offer customers.

“We have the customer’s perspective in mind throughout the entire development process.”

“The feedback from customers is key,” she says. “They are the ones using the refrigerators and freezers, and their input is invaluable to us.” Stec considers customer requirements from the very beginning of the design engineering process. “We want to understand their point of view. What do they wish a product would do? How do they need it to work in their home? We turn all of those concepts into our design.”

Because of this, field tests are some of Stec’s favorite portions of any given project. “It allows us to actually go into customers’ homes and talk with them about what they like and don’t like and see things from their perspective.” In field tests, Stec explains, the units are production-representative, built in small quantities on the production line, and installed into customer and employee homes, typically in locations with harsh environmental conditions, with the understanding they are test units and will be replaced with production units once available.

Rewarding and informative, these interactive and hands-on experiences also offer challenges for the design team. “There is some stress because the field tests usually come at the further end of the project,” says Stec. “So, if we find something that’s not quite working, we have to jump on it and fix it immediately, sometimes creating a rapid prototype if necessary.”

The value that field tests and customer feedback provide in modifying current parts flows directly into planning for future appliances. “We have the customer’s perspective in mind throughout the entire development process,” she says, “and there’s a plethora of internal tests replicating the real-life environment of our units; we use field tests as one more verification to really ensure the performance of our units.”

Stec never really steps too far away from the engineering world as her husband, John, is also with the Sub-Zero Group, working with her in New Product Development. “We met at college and got our offers to work here around the same time,” she says. “We figured we’d see how it went, and it has proven to be a wonderful work-home situation.”

The Stecs do find ways to “turn off their engineer brains,” however. “We absolutely love backpacking and hiking with our German Shepherd, Scout. She loves keeping everyone safe on the trail,” laughs Stec. “John and I are both interested in mechanical details, so we might spend some time inspecting how the tent has been made and the best way to set it up, but then we turn all that off and just enjoy the sunset and the natural surroundings.”

In addition to enjoying working with her spouse, Stec also appreciates the chance to discover something new every day

at Sub-Zero. “Whether that’s a new manufacturing process or how to improve a design, I just love to learn, and I feel lucky that I get to design and engineer such amazing products.”

She credits the culture of teamwork at the company. “Since I first started my co-op here, the working relationships have been phenomenal,” says Stec. “My day-to-day work is enjoyable and interesting, and I work with such a great team. The cross-functionality has been so satisfying, and I’ve made friends with everyone from design to manufacturing to marketing.”

She reveals that everyone agrees they are all there to make what they euphemistically call the best “cold box” possible. “The best performing cold box, the longest lasting cold box, the most beautiful cold box, the most customer-satisfactory cold box,” says Stec. “That is always our goal.”

John and Kari Stec regularly explore the hundreds of miles of walking trails near their Madison area home with their dog, Scout.

CELEBRATION of DESIGN

The 2022–2023 Sub-Zero, Wolf, and Cove Kitchen Design Contest Summit and Gala took place at The Breakers, the magnificent jewel of Palm Beach, Florida. A renowned resort destination famous for its architectural grandeur, luxurious amenities, and rich history, The Breakers was the ideal location for the KDC Summit and Gala. Our discerning design-professional finalists, guests, and judges thoroughly enjoyed the unrivaled accommodations, the opportunity to connect with their industry peers, and the celebratory events.

The Living Kitchen congratulates all 43 kitchen design finalists and the 13 global winners. Each of these talented professionals showcased innovative ideas and exemplary execution, incorporating the finest appliances in the marketplace into stunning kitchens of different styles and aesthetics. Their achievements inspire the entire industry, and we are honored to have them as part of the Sub-Zero Group family.

Thank you all for participating in the KDC Design Contest, and once again, well done!

CONTEMPORARY KITCHEN WINNERS

FIRST PLACE

Adrian Amore

Adrian Amore Architects Melbourne, VIC, Australia

SECOND PLACE

Trevor Wallace

Reflect Architecture Toronto, ON, Canada

THIRD PLACE

Feras Raffoul

FGR Architects Cremorne, VIC, Australia

TRADITIONAL KITCHEN WINNERS

FIRST PLACE

Melissa Fitzgerald Kitchen Society Design Oklahoma City, OK, USA

SECOND PLACE

Karen Ferguson Harrison Design Atlanta, GA, USA

THIRD PLACE

Elizabeth Steimberg

Elizabeth Steimberg Architects New York, NY, USA

TRANSITIONAL KITCHEN WINNERS

FIRST PLACE

Brandon LeRoy

Jackson LeRoy, Salt Lake City, UT, USA

SECOND PLACE

Rob Mills

Rob Mills Architecture and Interiors Melbourne, VIC, Australia

THIRD PLACE

Kerrie Huebner

Dayson's Kitchen and Bath Upper Saddle River, NJ, USA

SPECIALTY KITCHEN WINNERS

BEST USE OUTSIDE THE KITCHEN

Peyton Edwards KDW Home Richmond, VA, USA

FIRST TIME ENTRANT

Mike Shively

En Masse Architecture and Design Chicago, IL, USA

SMALL SPACE KITCHEN

Doug Durbin nuHaus, Chicago, IL, USA

STUDENT WINNER

Alexander Drozdovitch

Montgomery College Gaithersberg, MD, USA

ADDITIONAL HONORED FINALISTS Kristine

Lapointe Dana Lynch

Nancy Mah Dan McFadden

Mikal Otten

Claire Ownby

Beatrice Pila

Heidi Piron

Natalie Sands

Dovide Secter

Shoshanna Shapiro

Karen Swanson

Betsy Trabue

Louanne Varley

Beth Veillette

Connie Vernich

Shannon Vernon

Jennifer Vetter

Angela Wells

The 2022-2023 Summit and Gala was a fun-filled few days of networking, excursions, inspiration, and of course, the grandeur and excitement of the awards ceremony. The Living Kitchen magazine was honored to host the closing reception for all attendees.

SCENE + SOCIETY

Seattle Soiree

A beautifully renovated Sub-Zero, Wolf, and Cove showroom set the stage for a gala event.

This past September, the team at Bradlee Distributors Inc., Seattle went all out with a festive party for their industry partners. The newly expanded and reimagined Bradlee Seattle showroom was the ideal location for the event, says Rebekah Braddock, Marketing & Showroom Coordinator for Bradlee Distributors Inc. “We wanted to celebrate the most iconic kitchen designs and the creators behind them,” she says. “And we were so excited to welcome some of the most loyal supporters of our brands as well as some members of the trade who had not yet visited the showroom.”

The party’s tone was elevated and elegant, with mood music and glamorous décor. “To give the room a bit of a Great Gatsby feel, we used tall trumpet vases with emerald ostrich feathers spilling out of them,” says Braddock, who describes the soundtrack for the evening as something between “Parisian poolside” and “swanky coffee shop.”

Sub-Zero Corporate Chefs passed delectable bites, and Braddock chose Rosemary Palomas as the signature cocktail for the evening. “It was a perfect transition from summer into fall,” she says.

Also showcased were newly installed Wolf Dual Fuel accent doors close to the entrance. “Those sparked a lot of thought-provoking conversations around their design possibilities,” says Braddock.

Overall, Braddock was immensely pleased with how the event went, especially because one of her key goals was to inspire engagement with Sub-Zero, Wolf, and Cove products. “It was rewarding to see our guests interacting with our appliances—pushing buttons, opening doors, and discovering new aspects to them,” she says. “Creating a connection to our brand was an important inspiration for this event, along with showcasing our renovated showroom,” she says. “And we really succeeded!”

Rebekah Braddock

Colleen Knowles, Holland Stephens

Sarah Walker, Mark Elster

Ben Humphrey, Andy Beers, Tony Salas

Debbie Cahill Turner, Leeann Baker, Matt King

Patti Buser, Paul Steiner, Jay Jensky

Shoshi Cohen, Zhen Lian

Brad Isbister, Tanya Scribner, Melissa Enos, Susan Marinello, Lisa Lovely, Mary Jo Bowling

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

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

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

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

Roslyn Heights Showroom 170 Mineola Avenue

Roslyn Heights, NY 11577 (888) 859-9376

PENNSYLVANIA

Philadelphia Showroom

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

SOUTHEAST REGION

GEORGIA

Atlanta Showroom

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

FLORIDA

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

NORTH CAROLINA

Charlotte Showroom

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

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

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

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

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

CALIFORNIA

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

Riggs Distributing Inc 101 Henry Adams Street Suite 144

San Francisco, CA 94103 (415) 582-6717

COLORADO

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

UTAH

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

WASHINGTON

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

HAWAII

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

CANADA

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

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

MEXICO

Galileo 8, 2do. piso Col. Polanco 11560

Ciudad de México, Distrito Federal +52 55 5280 9648

Carretera Monterrey Saltillo 3061

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

AUSTRALIA

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

61.3.9600.2218

EUROPE

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

Scan below to make a showroom appointment

COMING IN SPRING 2025: our special expanded issue celebrating the 80th anniversary of Sub-Zero!

JENNIFER LAWRENCE

LONGINES

MINI DOLCEVITA