What’s your inspiration modern or traditional?

The Modern Kitchen

While visiting Village Handcrafted Cabinetry we found the perfect door front that reflects the shape and colors of our inspiration vase. The cabinet door is a Birds-Eye Maple with a sleek plain front style with a pillow top edge. It is a perfect fit for the light and warm contemporary look we are aiming for. The soft edges and subtle shading reflect the qualities that Dayle was drawn to in her inspiration piece.

Next we worked on choosing a counter top. At Prestige marble and tile we began our search by looking at the small (12x12) samples inside the showroom. We made a note of our favorites and then headed out to the yard to look at the slabs. Dayle and Carl like warm golden orange tones with a lot of movement. They took home a few samples to help them with their backsplash tile selection.

Granite selection is often difficult because it is a big ticket item and it’s really important to love it. Sometimes that happens immediately; sometimes it is a more agonizing process. For Carl and Dayle their original selections were not meshing with what they liked for their wall tile. After looking at several different distributors they decided to go with a full tantrum glass back splash in the burnt amber color.


The tile is cut into “slivers” – pencil sized shapes and is made using crushed glass, giving it a very unique artisan look. This tile is very dramatic and a true focal point for the kitchen. It was important that the granite did not compete with the backsplash so we went back to the drawing board. While visiting Prestige with another client, I picked up a sample of the Silestone quartz product in Sonora Gold. The quartz products have all of the qualities of granite as far as durability and strength and they do not need to be sealed. The Sonora Gold is a soft consistent color resembling a limestone look in a deep bronze color with some softer light shading the same color as the cabinetry. The color worked great with the maple and the tantrum glass. After another visit to Prestige to look things over one more time, Dayle and Carl finalized their decision to go with the Silestone Quartz.

Everything is falling into place and now we just have to wait for it all to come together!

What’s your inspiration modern or traditional?

The Contemporary Kitchen

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This kitchen in Bala Cynwyd has been so much fun for me to work on, mostly because of the great relationship I have with Carl and Dayle, the homeowners. Carl is great at playing devil’s advocate, while Dayle calmly forges her way through the selection process with a complete understanding of the look and feel she wants for her new kitchen. As the kitchen design progressed, Carl questioned whether there was a way to access his side yard to reach his grill. Otherwise, from the kitchen he would have to walk down a few steps into his family room and out the back door. This question resulted in a design change which scaled back cabinetry in order to place French glass doors which will open out to a small enclosed patio and grill. Not only will this allow Carl easier access to his grill , but it will greatly open up the feel of the small living room and dining room by creating another outdoor living area allowing the couple to open the entire space when entertaining. A wall will be removed between the existing kitchen and dining area to create a great room in every sense of the term.

It is so important to spend the time to discuss the use of space and develop a variety of plans to brain storm solutions to the function of the design. Once all of that is completed the fun of the selections really begins.

The Wine Cellar

Wine Tasting Event

Neill and Andrea’s wine cellar in North Wales, PA

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It seems in the last several years we have met more and more people who are interested in wine and wine tastings. Wine cellars and more commonly wine refrigerators, enter into the equation of our design process. We thought it would be fun to coordinate a tasting with clients who have an interest in this type of event. If you think an evening of light fare, an assortment of wines, and fascinating people would be an evening well spent – then let us know! If we have enough interest we will get our plans in place and send out more information with all of the details.

>> Go here if you are interested

EPA to Contractors; “Get the Lead Out”

As of April 22nd, 2010, contractors are required to comply with new EPA regulations related to disturbance of lead-based paint. The regulations apply to homes and child occupied facilities built before 1978 (when lead-base paint sales were phased out). Contractors who work in these settings need to be trained in, and follow, best practices to minimize exposure to lead hazards. The practices are designed to protect both the worker in the field, and the homeowner. Furthermore, contractors are required to provide homeowners with pre-renovation educational materials as well as post renovation reports detailing the work and the protective measures.

We at Creative Contracting as always are, commitment to our clients’ comfort and safety is nothing new. Dust shields, drop cloths and conscientious cleaning have long been standards for our remodeling work. To ensure a seamless transition to the new guidelines, all of our field staff as well as Kim and Bob has been or will be trained and certified.

If you are concerned about lead safety on your upcoming renovation, give us a call. More information can be found at epa.gov/lead.

Fire and Ice

Last week I had an opportunity to visit the Wolf/SubZero manufacturing facility in Madison, Wisconsin. A group of eight designers from the Philadelphia area were hosted by the company as well as designers from the Southeast and Southwest.

On the first day of the conference we learned about the SubZero brand, toured the factory and had a wonderful lunch, cooking demonstration and cocktail reception at the Bakke Center. Sub-zero is a third generation, family-owned business that prides itself on manufacturing the best food preservation systems. It is unique in that every unit has duel refrigeration for the unit. This is important to maintain humidity in the refrigerator which prolongs food life and also to prevent flavors from food circulating through the freezer, which ruins the purity of the ice. All other manufacturers have single refrigeration which circulates air through both the refrigerator and freezer. Another unique quality in the manufacturing process is the stringent testing that the units each go through before they are released to the public. Each individual unit is tested for a number of hours to make sure that it is functioning properly, before it ever leaves the warehouse. The manufacturing facility is state of the art, with incredible robotics and laser technology. It seemed as though we were stepping into a Star Wars scene. Of course the benefit of technology is that there is less chance of human error. As a designer, my favorite model is the 700 series, which is their totally integrated line. SubZero is the only manufacturer which creates refrigeration units which blend seamlessly with cabinetry.

The second day of the conference we learned about the Wolf products. Wolf is a very high end, originally commercial line, which merged with SubZero. The most unique feature of Wolf gas ranges is the dual fuel on their burners. There are essentially two rings of flame, one which is high and one which is low. The lowest setting – melt- can actually have melted chocolate sitting on the burner for hours without burning, eliminating the need for a double boiler. There are many accessories for the “home chef” including a French top, a steamer, a fryer, and a char broiler. We have the griddle and it is wonderful for grilled cheese or pancakes for a crowd.

One of my favorite times during the conference was when we were able to look at design trends and see pictures of award winning kitchens. It is always interesting to see what other designers in other areas of the country are experiencing and to take notes. As with our own company, it was the general consensus that many clients are moving away from the overly ornamental look that has been popular for the last several years. We see less ornate corbels, and less applied moldings and friezes. Lighting and unique fixtures are playing an increasingly important role. Some areas are beginning to see a move away from granite toward quartz and marble. Overall, the designers are very happy with the direction design is heading at this time; it is a nice combination of traditional with classic or modern elements personalizing a timeless design.

We also were shown pictures of kitchens from the European design show. One of the European trends included replacing the very popular island with a kitchen table making the table itself the focal point of the room with minimalist cabinetry blending into the background. Another recurring feature was the use of pewter for sinks, countertops, hardware and decorative accents. We also saw ovens placed at odd heights on the wall and weren’t sure if people would actually cook with them in that position (very unsafe) or if they were just raised for effect during the show. Most of the designers were not impressed with European trends and didn’t think they would influence our market anytime soon.

The Fretz Kitchen

The Fretz Kitchen showroom is located in North East Philadelphia. It has a wonderful display of Wolf and SubZero cooking appliances. These are the crème de la crème of the gourmet cooking world with the ultimate engineering and features for specialized food preparation and food preservation.

Last week Bob and I took clients who are considering these appliances to the Fretz Cooking demonstration. It is a very impressive night. As you enter the showroom to a variety of kitchen displays featuring these appliances, you are offered wine/soft drinks and appetizers. It is a nice opportunity to see a variety of cabinetry styles, countertop surfaces and other decorative details, as well as the appliances in an actual kitchen setting.

After gathering everyone together we were ushered upstairs to the kitchen demonstration area which is where the local TV stations film cooking shows. It is a full working chefs’ kitchen surrounded by counter seating and additional tables to comfortably watch the cooking demonstration and to learn about the unique features of their product lines.

The food was incredible and substantial! Our first course was crab and corn chowder, followed by pasta with shrimp and scallops along with a roll which was baked in the oven the same time as the seafood to show how the bread did not pick up a seafood taste. Next we had a portabella mushroom topped with a salsa and cheese, sirloin steak tips in a light gruyere sauce and asparagus. By this time we were feeling like we had plenty to eat, but the main course was still to come! Turkey, very moist, with incredible Chilean Sea Bass and green beans garnished with cranberry sauce were our final dinner tastings. Afterwards coffee and tea were served with fresh baked chocolate chip cookies.

If you are considering replacing your appliances or remodeling your kitchen and are interested in these products, we could arrange for you to attend a demonstration. Also, if you have purchased Wolf/SubZero appliances and would like a refresher course on cleaning, usage, and maintenance, there is also a demonstration available for you. Please contact the office and we can schedule a time for you to attend one of the demonstrations.

Fretz Kitchen Recipe

Chilean Sea Bass with Dijon Mustard Sauce
5 oz. Chilean Sea Bass
Melted butter
Garlic salt
Freshly ground pepper
Old Bay seasoning
Paprika
Fresh Parsley

Mix all dry ingredients together and set aside Add melted butter to Sea bass and then sprinkle spices on both sides. Top with seasoned bread crumbs. Bake at 350 for 40 minutes or until internal temperature reads a minimum of 150 degrees. Sea Bass will flake when done. (No measurements were given for the spices)


Dijon Mustard Sauce
1 pint heavy cream
2 Tbsp. Dijon mustard
2 oz butter
1 Tbsp. chicken base

Mix all ingredients together over a medium low heat and whisk until it thickens. Pour over cooked Sea Bass.

Modern or Traditional?

What’s your inspiration?

One of the reasons I enjoy helping clients with selections is that it is always a unique experience. Yesterday we met with two different families who are beginning the design process for their kitchens. The first wants a very contemporary look, while the second wants a very traditional style. Their homes reflect their desired style and they will both have some interesting design choices, in fact, so many design choices! It is always an interesting journey to see where the design will lead.

Both of these clients were prepared with inspiration pieces which are so helpful to me in guiding them through this process. The “traditional” client had a portfolio of pictures, while the “modern” client had a very unique artisan vase, which reflected the color and style she is hoping to capture in her cabinetry design.

Check back and view my blog as I update the selection process.