Dream Kitchens
photography: Hillary Maybery
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Dream kitchens? Oh, I do dream of kitchens, of designing mine without any concern for budget.
I may not be a great chef (not yet, anyway), but I still yearn for a big, perfectly equipped, gourmet kitchen—a harmonious marriage of function and style. Picturing a room that is clean yet inviting, with warm, buttery lights and the irresistible scent of fresh garlic, I see myself sipping a glass of Pinot Grigio and gossiping with friends while preparing the perfect risotto. I imagine having enough space and all the right tools to create epicurean masterpieces that would make master chef Nobu let out a gratified sigh.
But, enough about me. Let’s just say that it’s your dream kitchen we’re talking about, and money is no object. How would you design the layout? What equipment would you include?
We quizzed the real experts—six top local chefs—to find out how they would go about it. Here’s what they said.
Flooring
Mike Diem, owner and head chef of East Avenue Bistro in Ketchum, has this advice: Start from the ground up. “I would want a tile floor with a drain in the center of the kitchen,” he says. “That way, I could hose everything down.” This type of floor, Diem explains, makes it easier to clean up spills and prevents any dirt from accumulating under commercial stoves and ranges that sit up off the ground. Those areas tend to get dirty very quickly, and are much easier to access with the help of some hose power. Even without the drain, a tile floor is easily cleaned with a good mop.
Earnest Ouellett, executive chef at Zou 75, also favors tile or concrete floors, because they are easy to clean, withstand spills, and repel stains. Pigmented and lightly textured concrete floors offer design options and easy maintenance.
Another option, and a favorite of a few other Wood River Valley chefs, are hardwood floors. They are easy to clean but tend to be a little more giving underfoot, and break the fall of dishware far better than tile or concrete.
New laminate technology now offers softer flooring with possibilities for colorful patterns. Linoleum-type surfaces have been developed using recycled materials and few, if any, toxic substances. These laminates, such as Marmoleum, can be cut and installed in patterns much like parquet flooring, or laid out in artful forms resembling rugs to define spaces.
Counter Space
The chefs’ votes are unanimous: The kitchen should be an open room with ample amounts of counter space.
“There should be enough counter space for your tools and plenty of space to cook, while keeping the kitchen a social room,” Ketchum Grill owner, Scott Mason, suggests. Vintage’s Jeff Keys says, “Space is more important than equipment.”
For many cooks, space requirements include an island or counter bar area where people can mingle and help prepare the meal or, at least, socialize with the chef while he or she works. The island, or community counter space, should serve as both the work center for much of the food preparation and a comfortable place for family or guests to congregate.
A number of utility and storage ideas can be included in the design of an island: an additional sink, wine storage, refrigerators, storage for pots and pans. Butcher-block countertops are wonderful for prep work (chopping and the like), but stone such as granite and marble is also beautiful and can take the heat of a hot pan from the stove—or provide technical support in that most gourmet of activities: making chocolates.
“The best way to temper chocolate is on a marble counter,” Ouellett explains. Why would you want to be able to temper chocolate? To make truffles and chocolate-covered strawberries, of course.
Jennifer Schwartz, co-owner and head chef of daVinci’s restaurants in Hailey and Eagle, says that she would add a baking counter (lower in height than a standard counter) specifically for rolling and kneading dough. “A lower stone counter makes dough work so much easier. I would definitely include that in a kitchen designed for baking.” Jennifer appreciates the ease with which dough can be worked without sticking on the cooler surface of stone counters, and prefers soapstone for its less shiny, softer look. >>>
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