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By Chris Lee
I discover something to love in almost every kitchen I visit. This year’s kitchen and bath issue, brimming with ideas for makeovers, is truly a kitchen lover’s smorgasbord.
Before we get to the main course, allow me to tempt you with a few starters: If you like pops of color in your kitchen, try the sunny accessories showcased in “Kitchen Confidential” (page 36). If sleek and eco-friendly is your preference, see “Ever Green” (page 50), the North Oaks kitchen makeover that took inspiration from its forested setting—and interpreted the woodsy metaphor quite literally. A new addition to our monthly line-up, “Designer’s Eye” (page 52), features materials and a palette in autumnal shades for a more rustic room.
And for your entrées: “Shipeshape Sleek” (page 66) highlights a kitchen of mahogany and teak, materials that echo the nautical theme of this Modernist home overlooking Lake of the Isles. In the mood for something cozier? Try the warm copper and reds of the contemporary kitchen in “Log Cabin Cool” (page 72). This home’s juxtaposition of textures and colors strikes a balance that’s eclectic and original.
The pièce de résistance? The kitchens where renowned Twin Cities’ chefs do their favorite cooking: preparing meals for their families. “The Family Meal” (page 78) shows off spaces that mirror the cooking styles of their eminent owners. Tim McKee of Solera and La Belle Vie demonstrates mastery of his art in the sunshine yellow kitchen of his 1884 Stillwater Victorian. David Fhima of LoTo whips up his creations in his crimson red kitchen, surrounded by a happy mix of stainless appliances and well-worn pans. Brenda Langton of Café Brenda and Spoonriver keeps everything she needs within arm’s reach in her newly refurbished kitchen overlooking Cedar Lake.
Save room for the 2007 award winners from members of the National Kitchen and Bath Association, Minnesota chapter (page 86). These designers drew on their imaginations—and a range of styles and materials—to attack vexing kitchen problems. Here’s your chance to nose around the designs that solved them.
Bon appétit!
Chris Lee, Editor
clee@mhmag.com
11 ISSUES (1 YEAR)
