MAY/JUNE 2010
Eastern Shore Treat
Located in a restored 1874 mansion, the luxurious Inn at 202 Dover in Easton has become a popular getaway on Maryland’s Eastern Shore. Now the Inn has a new draw with the appointment of Mark Knipp as executive chef of its Peacock Restaurant & Lounge. A former chef de partie at The Inn at Little Washington, Knipp has introduced a menu driven by the bounty of the season. New dishes include wild Chesapeake oyster frites with lemongrass slaw and crispy-skinned rainbow trout with kiln-dried tomato and Meyer lemon risotto on a citrus landscape. 202 East Dover Street, Easton, Maryland; 410-819-8007; www.innat202dover.com
Tropical Twist
Scheduled to open in late May, Cuba Libre will bring a taste of Havana to Penn Quarter. Its menu will feature Cuban classics along with riffs on other Latin American cuisines. The Cuban bento box, a selection of four small plates, is served at lunch. The bar will mix 10 different signature mojitos and pour more than 75 varieties of rum. 801A 9th Street, NW; 202-408-1600; www.cubalibrerestaurant.com
20 Bites at Poste
Poste chef Robert Weland is serving up a micro-tasting menu at his kitchen’s exhibition counter. Up to four guests at a time can experience this 20-bite tour featuring sustainable and organic ingredients. Samplings may include mini foie gras terrine or wild steelhead salmon tartare cones (above). $75 per person excluding drinks and tax. 555 8th Street, NW; 202-783-6060; www.postebrasserie.com
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
MARCH/APRIL 2010
When a Virginia couple bought a 1960s contemporary split-level home a stone’s throw from Lake Barcroft in late 2006, they had a few improvements in mind. The structure had small windows placed high on walls that barely revealed the waterfront panorama unfolding just steps away. “The house itself was functionally obsolete,” says the wife. “None of the systems were worth keeping.” In short, it was boxy, dark, dingy—and ripe for renovation.
So instead of moving in, the couple hired KohlMark Group (formerly Kohler Homes) to design and build an updated version of this diamond in the rough. They envisioned a dramatic, light-filled structure with a two-story living area, a modern kitchen, an enlarged master suite and a two-car garage. They also wanted to create a strong connection between the house and the lake, where they keep a small pontoon boat.
Mark Kohler, president of KohlMark Group, and architect Bill Fletcher of KohlMark Architects faced many a challenge formulating their plan. For one, the homeowners had a limited budget and hoped to retain as much of the original structure as possible. They were equally motivated to create an eco-friendly home that would have minimal impact on the environment during—and after—construction. Complicating the process even further, the home is sited on land protected under strict Chesapeake Bay watershed regulations.
Kohler and Fletcher set out to enlarge and reshape the home within the parameters of setbacks and other limitations. “The lake,” says Kohler, “was the driver of the design. But ordinances only allowed us to add on so many square feet. We played with the shape a little bit to maximize the views but regulations dictated what we could do. We tried to be as creative as we could within all those constraints.”
The architects raised and angled the roofline from front to back to provide visual interest and create passive solar gain through new second-story clerestory windows. They designed a spacious foyer with open-tread stairs leading to an angular rear addition that delivers the airy, light-filled living space and lakefront views the clients desired. The plan also included an addition on the north side of the home with a kitchen at ground level and an enlarged master suite above. Unlike the previous kitchen, which was located in the front of the house with a street view, the much larger new kitchen would offer panoramic water views, with glass doors opening to the backyard and lake. The ground level would also feature a new powder room, media room and guest bedroom suite while on the upper level, the design called for two bedrooms with en suite baths for the couple’s children, an open office space overlooking the vaulted living room, and rear decks that gaze out over the lake.
When construction began, Kohler and his team soon discovered the house was in worse shape than they had anticipated. After they uncovered rusted and perforated heating ducts, sub-standard floor sheathing and worn insulation, they decided to pull out all of the floors and interior walls and build from scratch. “It is basically a new house in an old shell,” says Kohler.
Throughout the process, the team took measures to reduce waste and minimize the home’s environmental impact. The homeowners donated the old appliances, bathroom fixtures and cabinets to Habitat for Humanity. They preserved the home’s original two-story fireplace; its old masonry is now clad in beautiful stacked-stone tile. And they re-used the concrete slab and roof of the carport in the construction of the new two-car garage. They also chose Benjamin Moore’s low-VOC Aura paints, formaldehyde-free insulation and energy-efficient windows and HVAC systems.
Details throughout the home reflect its mid-century modern origins, from the stacked stone on the fireplace to the open-tread stairs. The owners selected transparent glass panels on the floating stairs and landing and stainless-steel rails on the exterior teak decks to reinforce the home’s sense of openness. “We spent more than we wanted,” says the wife, “but the things we spent money on—the deck rails and the stone and the glass rails—are so much a part of the house now that I just can’t imagine it without them.”
Since moving into the home in January 2009, the owners have enjoyed their refurbished vantage point on the lake—which won KohlMark Homes and Kleppinger Design Group 2009 Contractor of the Year awards for whole-house renovation.
Though the homeowner has lived in the Lake Barcroft community for 23 years, this is her first house on the lake. “It’s so peaceful to live on the water,” she says. “It was a real dream for us. There’s always something going on out there: birdlife, wildlife, fishermen, ice skaters, swimmers. In the summer, neighbors come by on their boats and stop in for a drink.
“My son put it best,” she adds. “He said, ‘Being here is like being on vacation.’”
Photographer Greg Hadley is based in Fairfax, Virginia.
RENOVATION ARCHITECTURE: Mark Kohler AIA, and Bill Fletcher, KohlMark Architects, Burke, Virginia. CONTRACTOR: Mark Kohler, AIA, KohlMark Builders, Burke, Virginia. KITCHEN DESIGN: Patty Whitman, Kleppinger Design Group, Inc., Fairfax, Virginia.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home design and building/remodeling features. Wonderful visuals of custom homes and eco-friendly resources are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design and remodeling projects to life.
MARCH/APRIL 2010
Vintage homes are full of charm. Their innate sense of history and architectural integrity more than make up for such typical shortcomings as outmoded kitchens, twisted floor plans and closets seemingly built for elves.
That’s how Carmen MacDougall, a communications specialist, and her husband, energy executive Paul Allen, felt about their 1936 home in Chevy Chase. Nevertheless, their patience for its cramped kitchen, poor circulation and lack of natural light was wearing thin. The couple considered moving, but thought twice when they saw the quality of finishes in several new homes for sale. “We wanted to make the choices in terms of quality,” says MacDougall. They decided to renovate instead.
The owners presented designer Jonas Carnemark, principal of Carnemark systems + design, inc., with their old-house woes. For lack of a proper foyer, guests entered the home and were “trapped” between stairs leading up to the bedrooms or down to the living room. The pathway to the kitchen went through the dining room, which became a “giant foyer where everybody just piled things onto the table,” laments MacDougall. Upstairs, the master bedroom was centered around a spiral staircase; this 1970s-era novelty leading up to the third-floor office made furniture placement a nightmare. “The bed could only go in one place and you had to be so careful walking around it,” says MacDougall.
Carnemark devised a plan that would provide the updates his clients wanted within the confines of the home’s existing footprint, as dictated by zoning laws. The program converted the existing two-car garage into a new dining room; a dormer above it added more space to the master suite. The plan also created a large and welcoming foyer by shifting the front entry of the house to the left; it opens to what was the former dining room. A passage framed by waist-high bookshelves topped with tapered columns now leads past the new dining room into the kitchen.
The home’s small galley kitchen was replaced by a much larger one, complete with an island, stainless-steel appliances and plenty of storage and counter space. By relocating a staircase leading down to he basement, Carnemark created a new mudroom off the kitchen—which functions perfectly for a busy family with a seven-year-old son and three grown kids.
“A lot of the program was dictated by how to use the existing space in the smartest way,” says Carnemark. “We kind of tweaked the puzzle. Creating the entry was really important, but that dictated what we could do in the kitchen.”
The living room was untouched, but a bump-out in the adjacent sunroom on the right side of the house created more space for a family computer room and office bathed in natural light. Upstairs, a reconfigured master suite, minus the spiral stairs, now includes a luxurious master bath and walk-in closet. A new staircase leads to the attic-level office, where an additional dormer was built.
“The clients’ decision to let us rethink the flow presented the biggest challenge,” recalls Carnemark. “After we got the flow going, it was fun picking finishes and putting things into place.” Carnemark suggested eco-friendly options to his clients whenever possible. The kitchen features renewable cork flooring and recycled tile; the project also incorporated spray-foam insulation and a high-efficiency HVAC system.
Material selection and detailing on the home’s exterior reflects its Tudor style. A new covered entry boasts a copper roof and sturdy mahogany door. The Spanish slate roof, new bay window and copper gutters and trim echo the home’s architectural origins. For continuity, Carnemark used vintage bricks salvaged from the rear of the home on its expanded front façade, rather than new bricks, which are more angular than the rounded old ones. In the backyard, new terraces off the kitchen create a welcoming area for relaxing and entertaining outdoors.
The owners are thrilled with their rejuvenated home, which won a 2009 Contractor of the Year award for whole-house renovation. “Before, the house was kind of dark and stuffy,” says MacDougall. “It’s been completely transformed. It still has a traditional feel, but it doesn’t feel like an old home any more.”
Photographer Morgan Howarth is based in Manassas, Virginia.
DESIGN & RENOVATION CONSTRUCTION: Jonas Carnemark, Carnemark systems + design, inc., Bethesda, Maryland.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home design and building/remodeling features. Wonderful visuals of custom homes and eco-friendly resources are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design and remodeling projects to life.
MARCH/APRIL 2010
When a Virginia couple bought a 1960s contemporary split-level home a stone’s throw from Lake Barcroft in late 2006, they had a few improvements in mind. The structure had small windows placed high on walls that barely revealed the waterfront panorama unfolding just steps away. “The house itself was functionally obsolete,” says the wife. “None of the systems were worth keeping.” In short, it was boxy, dark, dingy—and ripe for renovation.
So instead of moving in, the couple hired KohlMark Group (formerly Kohler Homes) to design and build an updated version of this diamond in the rough. They envisioned a dramatic, light-filled structure with a two-story living area, a modern kitchen, an enlarged master suite and a two-car garage. They also wanted to create a strong connection between the house and the lake, where they keep a small pontoon boat.
Mark Kohler, president of KohlMark Group, and architect Bill Fletcher of KohlMark Architects faced many a challenge formulating their plan. For one, the homeowners had a limited budget and hoped to retain as much of the original structure as possible. They were equally motivated to create an eco-friendly home that would have minimal impact on the environment during—and after—construction. Complicating the process even further, the home is sited on land protected under strict Chesapeake Bay watershed regulations.
Kohler and Fletcher set out to enlarge and reshape the home within the parameters of setbacks and other limitations. “The lake,” says Kohler, “was the driver of the design. But ordinances only allowed us to add on so many square feet. We played with the shape a little bit to maximize the views but regulations dictated what we could do. We tried to be as creative as we could within all those constraints.”
The architects raised and angled the roofline from front to back to provide visual interest and create passive solar gain through new second-story clerestory windows. They designed a spacious foyer with open-tread stairs leading to an angular rear addition that delivers the airy, light-filled living space and lakefront views the clients desired. The plan also included an addition on the north side of the home with a kitchen at ground level and an enlarged master suite above. Unlike the previous kitchen, which was located in the front of the house with a street view, the much larger new kitchen would offer panoramic water views, with glass doors opening to the backyard and lake. The ground level would also feature a new powder room, media room and guest bedroom suite while on the upper level, the design called for two bedrooms with en suite baths for the couple’s children, an open office space overlooking the vaulted living room, and rear decks that gaze out over the lake.
When construction began, Kohler and his team soon discovered the house was in worse shape than they had anticipated. After they uncovered rusted and perforated heating ducts, sub-standard floor sheathing and worn insulation, they decided to pull out all of the floors and interior walls and build from scratch. “It is basically a new house in an old shell,” says Kohler.
Throughout the process, the team took measures to reduce waste and minimize the home’s environmental impact. The homeowners donated the old appliances, bathroom fixtures and cabinets to Habitat for Humanity. They preserved the home’s original two-story fireplace; its old masonry is now clad in beautiful stacked-stone tile. And they re-used the concrete slab and roof of the carport in the construction of the new two-car garage. They also chose Benjamin Moore’s low-VOC Aura paints, formaldehyde-free insulation and energy-efficient windows and HVAC systems.
Details throughout the home reflect its mid-century modern origins, from the stacked stone on the fireplace to the open-tread stairs. The owners selected transparent glass panels on the floating stairs and landing and stainless-steel rails on the exterior teak decks to reinforce the home’s sense of openness. “We spent more than we wanted,” says the wife, “but the things we spent money on—the deck rails and the stone and the glass rails—are so much a part of the house now that I just can’t imagine it without them.”
Since moving into the home in January 2009, the owners have enjoyed their refurbished vantage point on the lake—which won KohlMark Homes and Kleppinger Design Group 2009 Contractor of the Year awards for whole-house renovation.
Though the homeowner has lived in the Lake Barcroft community for 23 years, this is her first house on the lake. “It’s so peaceful to live on the water,” she says. “It was a real dream for us. There’s always something going on out there: birdlife, wildlife, fishermen, ice skaters, swimmers. In the summer, neighbors come by on their boats and stop in for a drink.
“My son put it best,” she adds. “He said, ‘Being here is like being on vacation.’”
Photographer Greg Hadley is based in Fairfax, Virginia.
RENOVATION ARCHITECTURE: Mark Kohler AIA, and Bill Fletcher, KohlMark Architects, Burke, Virginia. CONTRACTOR: Mark Kohler, AIA, KohlMark Builders, Burke, Virginia. KITCHEN DESIGN: Patty Whitman, Kleppinger Design Group, Inc., Fairfax, Virginia.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home design and building/remodeling features. Wonderful visuals of custom homes and eco-friendly resources are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design and remodeling projects to life.
MARCH/APRIL 2010
Bethesda jewelry designer Karen Kaplan felt trapped in her own house. Built in the 1950s, its compartmentalized rooms were so small that she and her four kids could barely gather in one space as a family. “Somebody would be watching TV and somebody would be in the little computer room,” she recalls. “I’d be in the kitchen, and I couldn’t see anybody. I felt so confined.”
Kaplan loves to cook and entertain, but her tiny kitchen and cramped family room were less than inviting. What’s more, the lifelong art collector had very little space to display her collection.
She finally decided the time was ripe for a renovation. “It took me a long time to figure out I didn’t want one of those big additions on the back—that wasn’t going to solve anything,” recalls Kaplan. “I just wanted to take the walls down.” She approached architect Jay Davies and designer Joanne Fitzgerald to reconfigure the main level of her home.
“There were so many awkward spaces that were not usable,” explains Fitzgerald. “Opening the home up was what Karen needed to make it functional. She needed more breathing room.”
They devised a plan to demolish the walls of the existing kitchen, family room, computer room, sunroom and breezeway, creating a large, expanded kitchen, breakfast area and family room. An eight-by-22-foot extension along the rear of the home, which added more functional space to the family room, was the only change made to the footprint of the home.
As the project unfolded, Kaplan and Fitzgerald collaborated on a major upgrade of the furnishings and finishes throughout the interiors, focusing on a clean, contemporary style that would complement Kaplan’s favorite works of art. “As the rooms started coming together, we really started taking stock of the art that she had, getting it re-framed and deciding where to place it,” says Fitzgerald. “Karen has so much art that the actual palette really needed to be plain so that all of her great art could pop.”
The design scheme in the dining room started with a length of Bergamo silk that Kaplan bought years ago and saved until her kids were old enough not to destroy it. Fitzgerald found the perfect wall covering to pair with the pewter floral, which has been fashioned into drapes. Round linen chandeliers hang over the oblong dining table; Kaplan, who loves circles, had similar motifs repeated throughout the home.
Fitzgerald covered the room’s red-brick fireplace in a white-pebble finish. The colors and textures create a glamorous effect.
Brighter shades prevail in the adjacent “Shiraz room,” named for Kaplan’s favorite wine varietal. In this intimate gathering space, walls are painted scarlet to offset a super-realistic painting of a glass of whiskey on the rocks. Fitzgerald installed museum-quality lighting in the space not only to highlight the art, but also to show off the large dollhouse Kaplan has treasured since she was a child.
Both the Shiraz room and the reconfigured foyer lead to the bright and airy kitchen, which now offers Kaplan plenty of space to spread out, whether she’s baking cookies or preparing dinner for 20 friends. On the left side of the kitchen there is a beverage center with a wine refrigerator, storage for recycling and plenty of work surfaces near the dual ovens. The center of the kitchen focuses on a wide island with arched openings to the family room; it houses a sit-up bar on one side and double dishwasher drawers on the other. A glass-tile backsplash, stainless-steel appliances and dark cabinets create a clean, modern backdrop for punches of color and art.
In the breakfast area, leather dining chairs and an upholstered armchair were selected in lime green—Kaplan’s favorite color. A cheerful citrus motif on the custom banquette’s cranberry, orange and lime-green fabric reinforces the circle theme. Shimmery glass tiles mask the old brick fireplace, now flanked by shelves that display colorful pottery and other craft-show finds.
The spacious family room centers around a custom Roche Bobois sectional, where Kaplan and her kids can watch TV and movies together. Since the renovation was completed, Kaplan and her daughter Abby have started a jewelry business, Kala Jewels, and the room now doubles as a workspace where they create their designs on a large table behind the sofa. A wall of glass doors in the newly bumped-out area, which opens to the rear deck and yard, pours natural light into the space.
Adjacent to the family room, a new mudroom provides storage cubbies for all five members of the family. Its bright, lime green accent wall echoes the cheery color scheme.
Now that the work is complete, Kaplan couldn’t be happier with the outcome. “If I’m cooking—and I’m always cooking—some people are at the bar, some people are at the kitchen table. My kids are big now and they bring their friends home. Everybody can be in the same place,” she says. “It worked out so great.”
Photographer Lydia Cutter is based in McLean, Virginia.
RENOVATION ARCHITECTURE: Jay Davies, Architects at Work, Bethesda, Maryland. INTERIOR DESIGN: Joanne Fitzgerald, Gatéga Interior Design, Rockville, Maryland. CONTRACTOR: Miller McIntyre, Frederick, Maryland. KITCHEN DESIGN: Joanne Fitzgerald and Bertin Radifera, Aidan Design, Bethesda, Maryland.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs. Wonderful visuals of inspired décor and lush landscapes are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design ideas to life.
MARCH/APRIL 2010
Bethesda jewelry designer Karen Kaplan felt trapped in her own house. Built in the 1950s, its compartmentalized rooms were so small that she and her four kids could barely gather in one space as a family. “Somebody would be watching TV and somebody would be in the little computer room,” she recalls. “I’d be in the kitchen, and I couldn’t see anybody. I felt so confined.”
Kaplan loves to cook and entertain, but her tiny kitchen and cramped family room were less than inviting. What’s more, the lifelong art collector had very little space to display her collection.
She finally decided the time was ripe for a renovation. “It took me a long time to figure out I didn’t want one of those big additions on the back—that wasn’t going to solve anything,” recalls Kaplan. “I just wanted to take the walls down.” She approached architect Jay Davies and designer Joanne Fitzgerald to reconfigure the main level of her home.
“There were so many awkward spaces that were not usable,” explains Fitzgerald. “Opening the home up was what Karen needed to make it functional. She needed more breathing room.”
They devised a plan to demolish the walls of the existing kitchen, family room, computer room, sunroom and breezeway, creating a large, expanded kitchen, breakfast area and family room. An eight-by-22-foot extension along the rear of the home, which added more functional space to the family room, was the only change made to the footprint of the home.
As the project unfolded, Kaplan and Fitzgerald collaborated on a major upgrade of the furnishings and finishes throughout the interiors, focusing on a clean, contemporary style that would complement Kaplan’s favorite works of art. “As the rooms started coming together, we really started taking stock of the art that she had, getting it re-framed and deciding where to place it,” says Fitzgerald. “Karen has so much art that the actual palette really needed to be plain so that all of her great art could pop.”
The design scheme in the dining room started with a length of Bergamo silk that Kaplan bought years ago and saved until her kids were old enough not to destroy it. Fitzgerald found the perfect wall covering to pair with the pewter floral, which has been fashioned into drapes. Round linen chandeliers hang over the oblong dining table; Kaplan, who loves circles, had similar motifs repeated throughout the home.
Fitzgerald covered the room’s red-brick fireplace in a white-pebble finish. The colors and textures create a glamorous effect.
Brighter shades prevail in the adjacent “Shiraz room,” named for Kaplan’s favorite wine varietal. In this intimate gathering space, walls are painted scarlet to offset a super-realistic painting of a glass of whiskey on the rocks. Fitzgerald installed museum-quality lighting in the space not only to highlight the art, but also to show off the large dollhouse Kaplan has treasured since she was a child.
Both the Shiraz room and the reconfigured foyer lead to the bright and airy kitchen, which now offers Kaplan plenty of space to spread out, whether she’s baking cookies or preparing dinner for 20 friends. On the left side of the kitchen there is a beverage center with a wine refrigerator, storage for recycling and plenty of work surfaces near the dual ovens. The center of the kitchen focuses on a wide island with arched openings to the family room; it houses a sit-up bar on one side and double dishwasher drawers on the other. A glass-tile backsplash, stainless-steel appliances and dark cabinets create a clean, modern backdrop for punches of color and art.
In the breakfast area, leather dining chairs and an upholstered armchair were selected in lime green—Kaplan’s favorite color. A cheerful citrus motif on the custom banquette’s cranberry, orange and lime-green fabric reinforces the circle theme. Shimmery glass tiles mask the old brick fireplace, now flanked by shelves that display colorful pottery and other craft-show finds.
The spacious family room centers around a custom Roche Bobois sectional, where Kaplan and her kids can watch TV and movies together. Since the renovation was completed, Kaplan and her daughter Abby have started a jewelry business, Kala Jewels, and the room now doubles as a workspace where they create their designs on a large table behind the sofa. A wall of glass doors in the newly bumped-out area, which opens to the rear deck and yard, pours natural light into the space.
Adjacent to the family room, a new mudroom provides storage cubbies for all five members of the family. Its bright, lime green accent wall echoes the cheery color scheme.
Now that the work is complete, Kaplan couldn’t be happier with the outcome. “If I’m cooking—and I’m always cooking—some people are at the bar, some people are at the kitchen table. My kids are big now and they bring their friends home. Everybody can be in the same place,” she says. “It worked out so great.”
Photographer Lydia Cutter is based in McLean, Virginia.
RENOVATION ARCHITECTURE: Jay Davies, Architects at Work, Bethesda, Maryland. INTERIOR DESIGN: Joanne Fitzgerald, Gatéga Interior Design, Rockville, Maryland. CONTRACTOR: Miller McIntyre, Frederick, Maryland. KITCHEN DESIGN: Joanne Fitzgerald and Bertin Radifera, Aidan Design, Bethesda, Maryland.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs. Wonderful visuals of inspired décor and lush landscapes are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design ideas to life.
MARCH/APRIL 2010
Vintage homes are full of charm. Their innate sense of history and architectural integrity more than make up for such typical shortcomings as outmoded kitchens, twisted floor plans and closets seemingly built for elves.
That’s how Carmen MacDougall, a communications specialist, and her husband, energy executive Paul Allen, felt about their 1936 home in Chevy Chase. Nevertheless, their patience for its cramped kitchen, poor circulation and lack of natural light was wearing thin. The couple considered moving, but thought twice when they saw the quality of finishes in several new homes for sale. “We wanted to make the choices in terms of quality,” says MacDougall. They decided to renovate instead.
The owners presented designer Jonas Carnemark, principal of Carnemark systems + design, inc., with their old-house woes. For lack of a proper foyer, guests entered the home and were “trapped” between stairs leading up to the bedrooms or down to the living room. The pathway to the kitchen went through the dining room, which became a “giant foyer where everybody just piled things onto the table,” laments MacDougall. Upstairs, the master bedroom was centered around a spiral staircase; this 1970s-era novelty leading up to the third-floor office made furniture placement a nightmare. “The bed could only go in one place and you had to be so careful walking around it,” says MacDougall.
Carnemark devised a plan that would provide the updates his clients wanted within the confines of the home’s existing footprint, as dictated by zoning laws. The program converted the existing two-car garage into a new dining room; a dormer above it added more space to the master suite. The plan also created a large and welcoming foyer by shifting the front entry of the house to the left; it opens to what was the former dining room. A passage framed by waist-high bookshelves topped with tapered columns now leads past the new dining room into the kitchen.
The home’s small galley kitchen was replaced by a much larger one, complete with an island, stainless-steel appliances and plenty of storage and counter space. By relocating a staircase leading down to he basement, Carnemark created a new mudroom off the kitchen—which functions perfectly for a busy family with a seven-year-old son and three grown kids.
“A lot of the program was dictated by how to use the existing space in the smartest way,” says Carnemark. “We kind of tweaked the puzzle. Creating the entry was really important, but that dictated what we could do in the kitchen.”
The living room was untouched, but a bump-out in the adjacent sunroom on the right side of the house created more space for a family computer room and office bathed in natural light. Upstairs, a reconfigured master suite, minus the spiral stairs, now includes a luxurious master bath and walk-in closet. A new staircase leads to the attic-level office, where an additional dormer was built.
“The clients’ decision to let us rethink the flow presented the biggest challenge,” recalls Carnemark. “After we got the flow going, it was fun picking finishes and putting things into place.” Carnemark suggested eco-friendly options to his clients whenever possible. The kitchen features renewable cork flooring and recycled tile; the project also incorporated spray-foam insulation and a high-efficiency HVAC system.
Material selection and detailing on the home’s exterior reflects its Tudor style. A new covered entry boasts a copper roof and sturdy mahogany door. The Spanish slate roof, new bay window and copper gutters and trim echo the home’s architectural origins. For continuity, Carnemark used vintage bricks salvaged from the rear of the home on its expanded front façade, rather than new bricks, which are more angular than the rounded old ones. In the backyard, new terraces off the kitchen create a welcoming area for relaxing and entertaining outdoors.
The owners are thrilled with their rejuvenated home, which won a 2009 Contractor of the Year award for whole-house renovation. “Before, the house was kind of dark and stuffy,” says MacDougall. “It’s been completely transformed. It still has a traditional feel, but it doesn’t feel like an old home any more.”
Photographer Morgan Howarth is based in Manassas, Virginia.
DESIGN & RENOVATION CONSTRUCTION: Jonas Carnemark, Carnemark systems + design, inc., Bethesda, Maryland.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home design and building/remodeling features. Wonderful visuals of custom homes and eco-friendly resources are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design and remodeling projects to life.
MARCH/APRIL 2010
A Taste of England in DC
AGAINN, a modern gastropub, evokes the British Isles with such classic fare as black pudding sausage with mashed potatoes and fish and chips. Chef Wesley Morton sources organic, seasonal ingredients and certified-humane poultry and meats. Designed by architect Peter Hapstack of DC-based CORE, AGAINN features dark, rich paneling and an inviting zinc-coated bar. In one of its two semi-private dining rooms (above), those who wish to store their favorite spirits in the restaurant can reserve a private scotch locker, complete with personalized nameplate, for $500 a year. 1099 New York Avenue, NW; 202-639-9830; www.againndc.com
Latin-Asian Fusion
Chef de Cuisine Antonio Burrell (left) is dishing up Latin-Asian fare at Masa 14 in Logan Circle. The menu features hot and cold small plates, tacos, rice and noodles and wood-fired flatbreads—plus more than 100 types of tequila. Architect Ben Ames and designer Catherine Hailey created sleek interiors that complement the building’s original brick and timber construction with steel, wood and concrete. 1825 14th Street, NW; 202-328-1414; www.masa14.com
Cherry Blossom Cheer
Spring in Washington means it’s time for the annual Cherry Blossom Festival (March 27 to April 11, 2010). Mie n Yu in Georgetown is toasting the season with its Cherry Blossom Cocktail (above). Bar chef Chris Kelley has concocted the $9 drink using Emperor vodka, cherry brandy and a splash of all-natural cola. 3125 M Street, NW; 202-333-6122; ww.mienyu.com
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
MARCH/APRIL 2010
Hawaii for Less
Book two nights at Four Seasons Resort Lanai, The Lodge at Koele on the island of Lanai and get a third night free. Known for its breathtaking golf course, The Experience at Koele (pictured), the resort also offers tennis, horseback riding, sporting clays and croquet. The third-night-free offer is valid for every two consecutive nights booked through December 18, 2010. Nightly rates start at $295. www.fourseasons.com/koele
Villa Getaway
CuisinArt Resort on Anguilla recently unveiled six beachfront and garden villas (above) featuring master suites with solariums and state-of-the-art kitchens, plus expansive living and dining areas. Villa guests enjoy full access to CuisinArt Resort’s facilities plus full breakfast daily. Nightly villa rates start at $2,100 for one-bedroom, from April 4 to November 23; a special package offers one or two free nights depending on the length of stay.
800-943-3210; www.CuisinArtResort.com
Alpine Escape
Travelers seeking a serene spa experience should consider Vigilius Mountain Resort in the Dolomites near Bolzano, Italy. Only accessible by cable car, the 35-room eco-friendly hideaway was designed by Milan architect Matteo Thun. The spa features 11 treatment rooms and an indoor pool with dramatic mountain views (pictured). Guests can partake in yoga workshops, exercise with a personal trainer and enjoy healthy Tyrolean and Italian cuisine. Rates from $438. Contact Design Hotels at 800-337-4685; www.designhotels.com/vigilius
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
A Culinary Institute of America grad, Spike Mendelsohn has honed his skills in some of the finest kitchens in France,Vietnam, California and New York. But his experience on “Top Chef” inspired him to open a restaurant that a wider audience could enjoy. In just over a year, his hamburger hot spot has won national awards and attracted a loyal following—including two visits from Michelle Obama and her daughters.
When he’s not manning the grill, Mendelsohn unwinds with fiancé Alyssa Shelasky, a correspondent for People, in their lofty Capitol Hill apartment. Shelasky has decorated their home in a “mid-century look without getting too offbeat,” with furniture from Crate & Barrel, quirky art and Craigslist finds. Their favorite late-night comfort dinners include pasta putanesca, pan-fried chicken with lemon or, if they’re too tired to cook, deli sandwiches on bread baked by Shelasky.
Mendelsohn, who has appeared on “Good Morning America” and “The View,” won’t rule out another TV gig. “I loved my experience on ‘Top Chef,’” he says. “I want to give it another run.”
Michael Ventura is a photographer based in Silver Spring, Maryland.
CAN’T COOK WITHOUT
Butcher block cutting board; deep sink; pasta machine; Mac knives; KitchenAid griddle that he uses for everything from pancakes to meatballs.
ALWAYS IN FRIDGE
Lemons, cheese, pasta sauce, Dijon mustard.
SIGNATURE DISH
Mendelsohn’s Prez Obama burger (horseradish mayo, red onion marmalade, crumbled Roquefort and Applewood smoked bacon on a potato bun) won Rachael Ray’s New York City Burger Bash in 2009.
FUTURE PLANS
His new restaurant, We, The Pizza, will open next door to Good Stuff Eatery in February 2010.
SPIKE MENDELSOHN'S FAVORITE RECIPES
Spanakorizo
This is a great side dish with chicken, fish or just on its own.
3 bags spinach, washed
1 large onion chopped
1 bunch fresh parsley, chopped
2 small cans tomato sauce
¾ cup white rice
olive oil
salt and pepper
In a saucepan over medium high heat, sauté onions in olive oil until translucent. Add spinach and sauté a bit more. Add rice, tomato sauce, parsley, salt and pepper and 1½ cups water.
Cover and cook over medium heat. Stir occasionally and add more water if needed. Cook until rice is tender. If mixture becomes too watery, cook uncovered for a bit at the end.
Fresh Roasted Chicken, Greek Style
¼ cup salt
½ cup pepper, ground
3 sprigs fresh oregano
½ cup crushed fresh oregano
½ cup olive oil
½ cup lemon juice
3 to 4 pound whole chicken
Onion, cut in quarters (if you want a stronger flavor)
Preheat oven to 375.
Wash chicken and stuff cavity with onion cut in quarters and sprigs of fresh oregano.
Pour olive oil over chicken, add salt and pepper.
Pour lemon juice and crushed oregano over chicken.
Bake in oven until done, about 1 hour.
JANUARY/FEBRUARY 2010
Cookies are baking in Carla Hall’s kitchen. The 5-foot-eleven accountant-turned-model-turned chef almost forgets them as she shows visitors her century-old home’s original fireplace and still-working pocket doors. Then, graceful as a dancer, she leaps back to the kitchen to pluck the chocolate-cherry gems from the oven just in the nick of time.
Between catering events, teaching and special appearances, Hall seldom has time to cook at home. “What I like for dinner is what my husband Matthew cooks,” she quips, praising his red curry with chickpeas and potatoes. For breakfast during the week, Hall usually downs a smoothie or oatmeal with fruit. But on weekends, she insists, “I’m in charge of the pancakes.”
She and husband Matthew Lyons, an FDA attorney, recently remodeled their kitchen, working with kitchen designer Shimon Garibi to create a space that marries her taste for traditional with Lyons’s contemporary style. “I like neutral colors but, just like in my food, there’s always a surprise,” says Hall, who trained at L’Academie de Cuisine in Gaithersburg. “I call it ‘oompah.’”
CAN’T COOK WITHOUT
A good stove; plenty of counter space, drawers and cabinets; a raised hood to accommodate her height; deep sink.
ALWAYS IN KITCHEN
Plugrá butter; eggs from the farmer’s market; olive oil.
SIGNATURE DISH
Sea bass en papillote with roasted tomatoes, capers and gremolata butter.
FUTURE PLANS
The launch of the made-to-order Cookie Collection from Alchemy Catering, available online.
STYLING: Ugo Arinzeh, Arinzeh Interiors, Washington, DC .KITCHEN DESIGN: Shimon Garibi, Elite Kitchens, Rockville, MD. CABINETS: Leicht. STOVE: KitchenAid. REFRIGERATOR: Fisher & Paykel. BACKSPLASH: Oceanside Glasstile through Architectural Ceramics. FLOORING: Porcelain tile through Architectural Ceramics. COUNTERTOPS: Silestone.
CARLA HALL'S FAVORITE RECIPES
Vegetable Tagine with Pistachio and Candied Orange Couscous and Cucumber Sour Cream
When preparing a recipe of a particular cuisine, it helps to know what spices are used in that cuisine. In this case, we're using a Moroccan profile (red pepper, cumin seed, coriander, mint, saffron, anise, cardamom, cinnamon). Now that you have the framework, let your imagination go wild.
4 tablespoons olive oil
2 cups chopped onions
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground anise seed
1/4 teaspoon cayenne
Salt and pepper to taste
1/8 teaspoon ground cinnamon
2 cups diced tomatoes (roasted, if you find them)
2 cups vegetable broth
2 bay leaves
3 cups chickpeas, drained and rinsed
1 1/2 cups each (butternut squash, carrots, sweet potatoes, and parsnips), diced
1/2 cup diced kalamata olives
2 teaspoons lemon zest
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1. Heat two tablespoons olive oil in a large dutch oven or pot. Add the onions and cook until soft and golden, about 8 to 10 minutes. Add the garlic and ginger and sauté until aromatic, about one minute. Add the spices (cumin, coriander, anise, cayenne, salt, pepper and cinnamon.) Cook until the onions are coated and the spices are nicely toasted.
2. Add the tomatoes, vegetable stock, bay leaves and chickpeas; bring to a boil over medium-high heat. Reduce to a simmer, uncovered, about 15 minutes.
3. While the base of the stew is cooking, heat a large skillet to sauté the vegetables. Toss each vegetable in olive oil and salt. In small batches, sauté the vegetables until they are nicely seared. Add them to the pot as they are finished. NOTE: Start with butternut squash, since it will take the longest to cook.
4. Continue to simmer until the vegetables are nearly tender, about 30 minutes. Add the lemon zest and continue to simmer an additional 15 minutes.
5. Sprinkle with parsley and cilantro, and serve over couscous.
Pistachio and Candied Orange Couscous
2 cups boiling stock (vegetable or chicken)
2 cups couscous
1 teaspoon salt
2 teaspoons olive oil
1/2 cup toasted pistachios
1/2 cup candied orange peel
2 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon lemon zest
1. In a medium bowl, mix couscous, salt and olive oil. Pour boiling stock over couscous and mix well. Cover bowl with plastic wrap. Let sit for at least 5 minutes. Use a fork to break up couscous.
2. Stir in pistachios, orange peel, mint, parsley, and lemon zest. Adjust seasoning if necessary.
Cucumber Sour Cream
1/2 European cucumber, finely diced (not peeled)
8 ounces sour cream
1 garlic clove, minced
1/2 teaspoon ground cumin
1 teaspoon lemon zest
Salt and pepper to taste
Combine all ingredients, then season to taste. Chill before serving.
Vadouvan Carrot Soup with Chili Oil
Serves 6 to 8
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 rib celery
1 large onion, finely chopped
6 garlic cloves, peeled
4 cups vegetable broth
2 teaspoons Vadouvan spice mix (see below)
1 tablespoon fresh lemon juice
Pinch of sugar
1/4 cup chilled whipping cream
1. Heat oil on medium-low heat in medium-sized pot. Add carrots, celery, onions, leeks and garlic. Sauté until onions are translucent. Season with salt and pepper.
2. Pour in stock and add Vadouvan spice blend. Add lemon juice and sugar. Simmer until carrots are tender, about 30 minutes
.
3. Remove pot from heat. In small batches, purée soup in a blender until silky smooth. Return soup to pot and finish with cream. Thin to desired consistency with additional broth, if necessary. Adjust seasoning.
Chili Oil
8 ounces vegetable oil
1 teaspoon smoked paprika
1/2 red pepper, diced
2 dried chilies
Sauté red pepper in one tablespoon of oil. Add dried chilies and smoked paprika. Pour in remaining oil and simmer for five minutes. Remove from heat and let cool until lukewarm. Season with salt. Purée until smooth in blender. Strain through cheesecloth into medium bowl. Store in squeeze bottle.
Vadouvan Spice Mix
2 pounds onions, cut into 1-inch pieces
1 pound shallots, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaves (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
salt and pepper
1. Preheat oven to 300 degrees.
2. Pulse onions in 3 batches in food processor until coarsely chopped. Transfer to a bowl. Repeat with shallots, then garlic.
3. Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
4. Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
5. Transfer to a parchment-paper lined sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onion, until well browned and barely moist, about one hour to 75 minutes.
JANUARY/FEBRUARY 2010
A Culinary Institute of America grad, Spike Mendelsohn has honed his skills in some of the finest kitchens in France,Vietnam, California and New York. But his experience on “Top Chef” inspired him to open a restaurant that a wider audience could enjoy. In just over a year, his hamburger hot spot has won national awards and attracted a loyal following—including two visits from Michelle Obama and her daughters.
When he’s not manning the grill, Mendelsohn unwinds with fiancé Alyssa Shelasky, a correspondent for People, in their lofty Capitol Hill apartment. Shelasky has decorated their home in a “mid-century look without getting too offbeat,” with furniture from Crate & Barrel, quirky art and Craigslist finds. Their favorite late-night comfort dinners include pasta putanesca, pan-fried chicken with lemon or, if they’re too tired to cook, deli sandwiches on bread baked by Shelasky.
Mendelsohn, who has appeared on “Good Morning America” and “The View,” won’t rule out another TV gig. “I loved my experience on ‘Top Chef,’” he says. “I want to give it another run.”
Michael Ventura is a photographer based in Silver Spring, Maryland.
CAN’T COOK WITHOUT
Butcher block cutting board; deep sink; pasta machine; Mac knives; KitchenAid griddle that he uses for everything from pancakes to meatballs.
ALWAYS IN FRIDGE
Lemons, cheese, pasta sauce, Dijon mustard.
SIGNATURE DISH
Mendelsohn’s Prez Obama burger (horseradish mayo, red onion marmalade, crumbled Roquefort and Applewood smoked bacon on a potato bun) won Rachael Ray’s New York City Burger Bash in 2009.
FUTURE PLANS
His new restaurant, We, The Pizza, will open next door to Good Stuff Eatery in February 2010.
SPIKE MENDELSOHN'S FAVORITE RECIPES
Spanakorizo
This is a great side dish with chicken, fish or just on its own.
3 bags spinach, washed
1 large onion chopped
1 bunch fresh parsley, chopped
2 small cans tomato sauce
¾ cup white rice
olive oil
salt and pepper
In a saucepan over medium high heat, sauté onions in olive oil until translucent. Add spinach and sauté a bit more. Add rice, tomato sauce, parsley, salt and pepper and 1½ cups water.
Cover and cook over medium heat. Stir occasionally and add more water if needed. Cook until rice is tender. If mixture becomes too watery, cook uncovered for a bit at the end.
Fresh Roasted Chicken, Greek Style
¼ cup salt
½ cup pepper, ground
3 sprigs fresh oregano
½ cup crushed fresh oregano
½ cup olive oil
½ cup lemon juice
3 to 4 pound whole chicken
Onion, cut in quarters (if you want a stronger flavor)
Preheat oven to 375.
Wash chicken and stuff cavity with onion cut in quarters and sprigs of fresh oregano.
Pour olive oil over chicken, add salt and pepper.
Pour lemon juice and crushed oregano over chicken.
Bake in oven until done, about 1 hour.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
Cookies are baking in Carla Hall’s kitchen. The 5-foot-eleven accountant-turned-model-turned chef almost forgets them as she shows visitors her century-old home’s original fireplace and still-working pocket doors. Then, graceful as a dancer, she leaps back to the kitchen to pluck the chocolate-cherry gems from the oven just in the nick of time.
Between catering events, teaching and special appearances, Hall seldom has time to cook at home. “What I like for dinner is what my husband Matthew cooks,” she quips, praising his red curry with chickpeas and potatoes. For breakfast during the week, Hall usually downs a smoothie or oatmeal with fruit. But on weekends, she insists, “I’m in charge of the pancakes.”
She and husband Matthew Lyons, an FDA attorney, recently remodeled their kitchen, working with kitchen designer Shimon Garibi to create a space that marries her taste for traditional with Lyons’s contemporary style. “I like neutral colors but, just like in my food, there’s always a surprise,” says Hall, who trained at L’Academie de Cuisine in Gaithersburg. “I call it ‘oompah.’”
CAN’T COOK WITHOUT
A good stove; plenty of counter space, drawers and cabinets; a raised hood to accommodate her height; deep sink.
ALWAYS IN KITCHEN
Plugrá butter; eggs from the farmer’s market; olive oil.
SIGNATURE DISH
Sea bass en papillote with roasted tomatoes, capers and gremolata butter.
FUTURE PLANS
The launch of the made-to-order Cookie Collection from Alchemy Catering, available online.
STYLING: Ugo Arinzeh, Arinzeh Interiors, Washington, DC .KITCHEN DESIGN: Shimon Garibi, Elite Kitchens, Rockville, MD. CABINETS: Leicht. STOVE: KitchenAid. REFRIGERATOR: Fisher & Paykel. BACKSPLASH: Oceanside Glasstile through Architectural Ceramics. FLOORING: Porcelain tile through Architectural Ceramics. COUNTERTOPS: Silestone.
CARLA HALL'S FAVORITE RECIPES
Vegetable Tagine with Pistachio and Candied Orange Couscous and Cucumber Sour Cream
When preparing a recipe of a particular cuisine, it helps to know what spices are used in that cuisine. In this case, we're using a Moroccan profile (red pepper, cumin seed, coriander, mint, saffron, anise, cardamom, cinnamon). Now that you have the framework, let your imagination go wild.
4 tablespoons olive oil
2 cups chopped onions
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground anise seed
1/4 teaspoon cayenne
Salt and pepper to taste
1/8 teaspoon ground cinnamon
2 cups diced tomatoes (roasted, if you find them)
2 cups vegetable broth
2 bay leaves
3 cups chickpeas, drained and rinsed
1 1/2 cups each (butternut squash, carrots, sweet potatoes, and parsnips), diced
1/2 cup diced kalamata olives
2 teaspoons lemon zest
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1. Heat two tablespoons olive oil in a large dutch oven or pot. Add the onions and cook until soft and golden, about 8 to 10 minutes. Add the garlic and ginger and sauté until aromatic, about one minute. Add the spices (cumin, coriander, anise, cayenne, salt, pepper and cinnamon.) Cook until the onions are coated and the spices are nicely toasted.
2. Add the tomatoes, vegetable stock, bay leaves and chickpeas; bring to a boil over medium-high heat. Reduce to a simmer, uncovered, about 15 minutes.
3. While the base of the stew is cooking, heat a large skillet to sauté the vegetables. Toss each vegetable in olive oil and salt. In small batches, sauté the vegetables until they are nicely seared. Add them to the pot as they are finished. NOTE: Start with butternut squash, since it will take the longest to cook.
4. Continue to simmer until the vegetables are nearly tender, about 30 minutes. Add the lemon zest and continue to simmer an additional 15 minutes.
5. Sprinkle with parsley and cilantro, and serve over couscous.
Pistachio and Candied Orange Couscous
2 cups boiling stock (vegetable or chicken)
2 cups couscous
1 teaspoon salt
2 teaspoons olive oil
1/2 cup toasted pistachios
1/2 cup candied orange peel
2 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon lemon zest
1. In a medium bowl, mix couscous, salt and olive oil. Pour boiling stock over couscous and mix well. Cover bowl with plastic wrap. Let sit for at least 5 minutes. Use a fork to break up couscous.
2. Stir in pistachios, orange peel, mint, parsley, and lemon zest. Adjust seasoning if necessary.
Cucumber Sour Cream
1/2 European cucumber, finely diced (not peeled)
8 ounces sour cream
1 garlic clove, minced
1/2 teaspoon ground cumin
1 teaspoon lemon zest
Salt and pepper to taste
Combine all ingredients, then season to taste. Chill before serving.
Vadouvan Carrot Soup with Chili Oil
Serves 6 to 8
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 rib celery
1 large onion, finely chopped
6 garlic cloves, peeled
4 cups vegetable broth
2 teaspoons Vadouvan spice mix (see below)
1 tablespoon fresh lemon juice
Pinch of sugar
1/4 cup chilled whipping cream
1. Heat oil on medium-low heat in medium-sized pot. Add carrots, celery, onions, leeks and garlic. Sauté until onions are translucent. Season with salt and pepper.
2. Pour in stock and add Vadouvan spice blend. Add lemon juice and sugar. Simmer until carrots are tender, about 30 minutes
.
3. Remove pot from heat. In small batches, purée soup in a blender until silky smooth. Return soup to pot and finish with cream. Thin to desired consistency with additional broth, if necessary. Adjust seasoning.
Chili Oil
8 ounces vegetable oil
1 teaspoon smoked paprika
1/2 red pepper, diced
2 dried chilies
Sauté red pepper in one tablespoon of oil. Add dried chilies and smoked paprika. Pour in remaining oil and simmer for five minutes. Remove from heat and let cool until lukewarm. Season with salt. Purée until smooth in blender. Strain through cheesecloth into medium bowl. Store in squeeze bottle.
Vadouvan Spice Mix
2 pounds onions, cut into 1-inch pieces
1 pound shallots, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaves (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
salt and pepper
1. Preheat oven to 300 degrees.
2. Pulse onions in 3 batches in food processor until coarsely chopped. Transfer to a bowl. Repeat with shallots, then garlic.
3. Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
4. Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
5. Transfer to a parchment-paper lined sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onion, until well browned and barely moist, about one hour to 75 minutes.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
It’s Monday, Bryan Voltaggio’s day off. But with a photo shoot taking over his living room, two-year-old son Thacher begging him to ride skateboards and live lobsters to pick up at Dulles, he can hardly kick back.
The Culinary Institute of America grad spent nine years developing his technique with chef Charlie Palmer at Palmer’s New York, Las Vegas and DC restaurants. Then he and his wife Jennifer, a graphic designer, returned to their hometown of Frederick, where Bryan opened Volt to critical acclaim in 2008.
In their Urbana, Maryland, townhouse, Jennifer designated the lower level as the “man cave,” which Bryan outfitted with a rear-projection TV, Wii, PlayStation and two dartboards, one for himself and one for Thacher. Jennifer, meanwhile, took the lead on the main level, furnishing the spaces in a clean, retro-chic style.
On the rare occasion that he is home in time to cook, Voltaggio keeps it simple, making pizza or pasta or grilling chicken or hanger steak. Eventually, he would like a larger kitchen with an induction cooktop (safer and more energy-efficient than gas), multiple dishwashers and open niches for easy storage. “As a chef,” he says, “I like to have everything at my fingertips.”
CAN’T COOK WITHOUT
Porsche knives, All-Clad pots, pull-out faucet.
ALWAYS IN FRIDGE
Milk, butter, eggs, cream, herbs, celery. Plus stocks and sauces frozen in ice-cube trays for late-night, flash in-the-pan meals.
SIGNATURE DISH
“Making the most of whatever is in season, trying new techniques while it’s here and fresh. Right now, it’s mushrooms. Next week it will be something else.”
FUTURE PLANS
At press time, there is talk of Bryan and his brother, “Top Chef” winner Michael Voltaggio, opening a restaurant together.
RECIPE
Spiced Hot Chocolate with Orange and Fennel Marshmallows
Serves 4
Hot Chocolate:
2 ½ cups 2-percent milk
7 oz. dark chocolate 72%, broken into pieces
2 teaspoons cocoa powder
1 ½ teaspoons grated orange zest
2 cinnamon sticks, cut in half
2 vanilla beans, scraped
Heat the milk to a simmer and stir in all ingredients except the dark chocolate. Let the flavors meld for about 20 minutes, stirring occasionally. Add the chocolate by incorporating with a wooden spoon. Mix in the chocolate until totally combined. Strain the hot chocolate using a fine mesh strainer. Reserve hot until ready to serve.
Marshmallows:
1 cup sugar
3.5 ounces egg whites
½ cup water
20 gelatin sheets
¼ cup confectionary sugar
¼ cup cornstarch
1 teaspoon grated orange zest
½ teaspoon fennel pollen
Bring water and sugar to a simmer. Cook the sugar until it reaches 129 degrees Celsius on a candy thermometer. Meanwhile, whip the egg whites to soft peak in a mixer. Bloom the gelatin in ice water. Warm the gelatin after bloomed in a microwave until melted and warm. Add the gelatin to the finished sugar and continue to mix. Then add the sugar to the egg whites. Flavor as desired at this point. Once the marshmallow starts to cool enough to handle and soft peaks form, remove from the mixer. Using a pastry bag or plastic bag with corner tip cut, pipe the marshmallows into desired shapes. Dust with the cornstarch and powdered sugar mixture.
Goat Cheese Orzo Gratin
Yield: 2 quarts
Goat Cheese Cream:
5 ounces butter
1 tablespoon salt
2 teaspoons white pepper, ground
1/3 cup flour
2 cups heavy cream
32 ounces milk
6 ounces goat cheese
Make a roux with butter and flour. Add cream, milk, and seasonings. Bring to a simmer and whisk in goat cheese. Cool and reserve.
Orzo:
1 lb. orzo pasta, blanched in salted boiling water
½ cup grated aged goat cheese (if not available use Pecorino Romano)
Preheat oven to 375F. Warm the pasta in the goat cheese cream, divide into individual casserole dishes, top with the grated cheese. Bake until golden brown on top.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
Logan Debut
Neighborhood Restaurant Group has opened two new hot spots in a single, two-story building near Logan Circle. Birch & Barley features the inventive American fare of chef Kyle Bailey, who hails from New York’s Allen & Delancey, while upstairs, ChurchKey serves 555 different beers from 30 countries plus wood-fired pizzas and panini. Designer Catherine Hailey created the interiors of both spaces. 1337 14th Street, NW; 202-567-2576; www.birchandbarley.com; www.churchkeydc.com.
Sleek Bar Scene
For a night on the town, DC’s sexy Co Co. Sala (above) is worth a visit. Winner of a 2009 Rammy Award for the “hottest bar scene,” the venue serves lunch and dinner as well as pastries, cocktails and “sinful shots” containing chocolate. The design by Interior Architects features low banquettes, red velvet curtains and undulating brown walls. 929 F Street NW; 202-347-4265; www.cocosala.com.
Valentine’s Day Delights
J. Chocolatier has opened in Georgetown near Cady’s Alley. Owner Jane Morris calls her handmade confections “very low-tech, but very high craft.” Her most popular items are creamy Sea Salt Caramels and Passion Truffles—heart-shaped chocolates infused with hibiscus tea, mango and passion fruit and topped in 24-carat gold dust—just what your sweetheart ordered. The shop also features homespun baked goods, coffee and decadent sipping chocolate. 1039 33rd Street, NW; 202-333-4111. www.jchocolatier.com.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs and coverage of luxury living. Wonderful visuals of luxury getaways and dining options are combined with inspired decor to provide a fundamental reference point for bringing luxury to life in home interiors and beyond.
JANUARY/FEBRUARY 2010
Architecture Fantasy Camp
The Frank Lloyd Wright Preservation Trust will offer a four-day Architecture Fantasy Camp at Wright’s Home and Studio in Chicago’s Oak Park neighborhood. The first of four 2010 sessions takes place March 5 to 8. Participants will work in Wright’s studio with accomplished architects to plan and design a structure of their own. Attendees will also tour Wright’s Unity Temple and Robie House (above). No experience is necessary; the camp is open to non-architects only. Tuition is $850 for Trust members and $900 for non-members. 708-848-1976; www.GoWright.org.
Sweet Island Escape
Sugar Ridge is scheduled to debut in December 2009 on Antigua. The island’s sugarcane-covered hills inspired the name—and the design—of this luxury resort. Local designer Charmaine Benjamin-Werth created modern interiors and a spa evoking the colors and textures of nature. Introductory rates from $120 per person if booked by January 31. 866-591-4881; www.sugarridgeantigua.com.
Green In Soho
The eco-friendly Crosby Street Hotel, a member of Design Hotels, has opened its doors in New York’s Soho neighborhood. Owner/designer Kit Kemp has employed her signature style in this new venture, mixing tradition with technology. She hopes to attain Gold LEED certification for the property, which employs recycled materials, green power and efficient plumbing. Rates from $495/double. 800-337-4685; www.designhotels.com/ crosbystreet.
**Out of the array of interior design magazines, Home and Design magazine stands out as a primary idea source for luxury home designs. Wonderful visuals of inspired décor and lush landscapes are combined with expert advice to provide a fundamental reference point for bringing amazing home interior design ideas to life.
