Now, as much as I’m an advocate for having an edible garden, yields are sometimes lacking and the weekly produce run to Trader Joes or the farmer’s market is still a reality.  It was fortituous when a stranger with a daisy in her hair showed up, knocking at my door last night.  She was from CSA.  Although there have been a few robberies in my upscale neighborhood lately and my very good, but very paranoid friend was over for dinner and was vehemently opposed to talking to the unannounced stranger, I opened the door, invited her in, signed up immediately and sent her on her way with a jar of my now famous, homemade fig jam.

I am all for the CSA warriors in their crusade against corporate greed and the systematic poisoning of our population via chemical laden, unseasonable, non-nutritious ”fruits and vegetables” shipped from thousands of miles away and picked at the height of not ripeness. 

Anyone who knows me, knows I grew up without much.  When we did buy fresh produce, it was always what was in season, only because it was abundant and therefore, cheap.  But there’s something to eating what is in season and nature has a funny way of giving us exactly what we need, when we need it.  The CSA works the same way.  You get a weekly or bi-weekly package with seasonal, local and fresh surprises.  Because they send what is abundant in their field, it’s affordable.  I thrown down $60 plus a week for organic fruits and veggies at Trader Joes or farmer’s markets. CSA is half that.   

My first shippment comes next week.  I can’t wait to see what I’ll get. Bring on the turnips and kale (good thing they come with suggested receipes). I’ve got a sense of adventure and one hot husband who can cook in the kitchen too!

Share/Bookmark

Thanks just isn’t enough for something of this magnitude.  I need to design a spa pronto and get both Pam and the publisher, Jo Campbell-Fujii comped for a week of massages, facials and great food. Trust me, I’m working on it!

Speaking of Jo Campbell Fujii, I had the pleasure of meeting her at the cocktail and private preview she hosted for the Avenues Design Show House by Billy Rose Design and Assembledge+.     The entire experience was a WOW moment from the bus ride up from Skirball, passing through the Bel Air gates, walking up the split stone driveway big enough to park 30 cars and then entering the 8 foot wide solid wood, pivot door. 

 The eye candy continued with a rustic, but refined, floating stairwell made from entire trunks of bleached oak (FSC certified logs), an exposed wine cellar under the stairs, a media room the size of a small AMC theater(by Innovative), a kitchen that I would kill for, one of the most glamorous master bath suites I’ve ever seen- can you say unlimited material budget?- and my personal favorite an entire wall of Miele washers and dryers in the laundry room.  

Oh wait a minute, I forgot to mention the back patio, with not one, but two jacuzzis (seen below) over looking the twinkling lights of the City of Angels.  Really it was a” pinch me, I’m dreaming” moment when I looked down and saw my magazine cover sitting on the side table of the outdoor lounge.  

Having participated in a few show houses, I realize how much vendors add to the experience.  Here’s a shout out to old favorites like Kallista, Vanatage, EcoSmart Fire, Ann Sacks and Samuel Moyer Furniture and new found treasures from artists Daniel Wheeler and Patte Stayrook.  Kudos to all, the production was A-list all night and I felt right at home. 

Now I’ve got to trot over to the PDC and see what’s going on with Martyn Lawrence-Bullard and his big award.

Share/Bookmark

Last week we were invited to a private event with Marcus Samuelsson and Blue Star Appliances.  The two have recently joined forces to promote restaurant style cooking at home.  It couldn’t have been better timing because we’re designing a kitchen for a client who loves to cook and entertain so much that she takes it to a professional level.   Forget about the usual bangs and whistles, her must  have in the kitchen  is a salamander.  I do love to cook, but to be honest, before her request I had never even heard of a salamander.  That’s because they’re generally reserved for commercial cooking, giving meat and fish that sizzling, finishing touch.  After our meeting I got on the Internet and started my search only to find that A) THEY’RE HUGE (not ideal for pretty designs) and B) they’re not approved for residential use. Finally I spotted the Blue Star salamander, the only professional quality device approved for residential use and found the invite to their event in my in box the same day. 

In addition to being a total sweetheart, Marcus can cook.  He is a Top Chef Master, has competed against Bobby Flay on Iron Chef America, stars on a few of his own tv shows and prepared a state dinner at Obama’s White House honoring Indian Prime Minister Manmohan Singh.  We were walked through the preparation of a four course meal and given invaluable tips along the way.  Two of my favorites were: when shopping for fish, tell the vendor you’re making sushi and they will walk to back and come out with an entirely different grade than what’s on display- without an additional charge.  Since ”we”  don’t cook with non stick coating because it’s toxic, to prevent food from sticking, make the pan as hot as possible so you hear a serious, sizzle sound when the two make contact.  We’ve tried this one on our Viking stainless and it does work.

The food was fab (surprisingly large portions) and I really enjoyed his green message: stay home and cook to enjoy fresh, well made and happy food.

Share/Bookmark

BEFORE

AFTER

BEFORE

AFTER

BEFORE

AFTER

BEFORE

AFTER

Fresh, green goodness! Enjoy.

Share/Bookmark

More about the cabinets- not only do they exude the sexy, sleek styling, which could only be Italian, but the contents are totally lacking in emissions.  The Invitrum by Valcucine features recycled aluminum, sustainable wood, water based finishes, mechanical joints (so no glue is needed) and practically scratch proof, tempered glass.  The cabinet fronts are half the thickness of normal systems which reduces the weight by 50% and extends the life of hinges, joints and the overall kitchen. When the time comes to recycle the components, they are labeled for an easy dismantle.

Share/Bookmark