The New Farmhouse Kitchen

If you're a die-hard traditionalist the trend towards contemporary and transitional design may leave you feeling lost for fresh new inspiration in the familiar classic look you love, but no more!

As they say, everything old is new again and that couldn't be more true for Traditional design. If you yearn for that farmhouse feel you're right in step with what's going on in the design world right now.  Today's country kitchen has been reinvented with design details that reflect the cleaner lines and stepped-up function of today with the welcoming warmth you want.  Here's how you can update without selling the farm.

New Direction for Paneling

Traditional beadboard runs vertically.  It's called beadboard because in between each plank there is this detail which is called a bead in molding lingo.

The new look is called shiplap and it goes horizontal instead of vertically for a fresh new interpretation.  For a cleaner look, you can even remove the bead and have a v-groove or a nickel sized space between planks.  This works for coastal looks too since it's actually inspired by ship design details, thus the name shiplap.

Aprons Rule

Apron sinks, also called farmhouse sinks, are all the rage and they come in a large variety of materials from the original cast iron and clay to the newer stainless steel and granite composite versions.  They can also be under mounted so you can wipe those crumbs right off the counter and into the sink. Don't overlap the sink edge though or you'll have a concealed seam underneath between sink and counter that can get pretty gross and be hard to clean.

Less is More

One of the hallmarks of a traditional farmhouse kitchen is lots of moldings, legs, bun feet etc. It used to be the more the merrier but that has changed.  You can still have your legs and even corbels but they are simplified and clean lined.  Speaking of clean, these less detailed versions of the originals are much easier to keep clean.  Less detail can also be easier on the wallet. Win win!

Time for Recess

Attractive and innovative framed doors are the perfect choice for the new farmhouse kitchen and we are seeing flat recessed panel doors as a popular alternative to the traditional raised panel styles.  In fact simply switching from a raised panel door to what we call a flat panel door is an instant update.  If you want to take it even further consider a flat, or slab drawer front which allows you complete freedom when it comes to selecting your pulls or knobs.

More Inspiration

I found these books which are right on topic.  Add them to your library if you are looking for more tips and inspiration on how to achieve the new farmhouse look in the kitchen and other areas of your home. A Touch of Farmhouse Charm: Easy DIY Projects to Add

a Warm and Rustic Feel to Any Room features easy DIY projects for all parts of your home. The Farmhouse: New Inspiration for the Classic American Home has great examples how to add updated farmhouse details to new or existing homes.  Last but not least City Farmhouse Style: Designs for a Modern Country Life is my personal favorite as it adds a touch of sophistication that could make your farmhouse look totally at home in city or country. This book is not out for a few months yet but if you can't wait, check out Kim Legget's website for a preview.

Now for the Cow

Art can also be a style defining element of your kitchen. Nothing says farmhouse like the quintessential cow.  Are you cow A, or are you the more minimalist modern version that is cow B ? 

The Farmhouse cows are available through my affiliate Dot & Bo.  The books can be found on Amazon. Purchases through the links above can help fund my blog. If you choose to indulge I thank you for your support. 

Please keep in mind this is one approach and is reflective of what I'm seeing in the design world.  The best advice I can give you is to always design to the style of your home and your heart that way you will never go wrong.  It's your investment and you get to choose what you like and leave the rest.  I can help you make the best choices for your own unique situation and would love to hear from you. Email me at Gloria@ArtfulKitchens.net to explore how we can work together.

Coming Friday: Parts III & IV of The Big Move  

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Design Tips Inspired by The French Chef

Julia Child was a pioneer in the world of haute cuisine at a time when celebrity "chefdom" was a decidedly manly occupation.  She didn’t care.  The kitchen was her natural habitat and she had her own ways of making it work for her whether she was whipping up a soufflé or flaming a creme brûlée.    Child is credited with bringing French cuisine to America in the 1960s and was host of The French Chef on PBS which aired from 1963-1973.   Interestingly, she did not learn to cook until she met her husband Paul Child, an American diplomat with a refined palate. Julia also worked for the government during WWII as a research assistant in the Secret Intelligence division of the OSS (Office of Strategic Services). It was in this capacity that she created her first recipe which was for shark repellent! It worked and is still in use today.  After the war the couple settled in Paris where Paul worked for the US Foreign Service and Julia attended the renowned Le Cordon Bleu cooking school.  She had fallen in love with French cuisine.  Julia stood 6’2”, never had any children and left this world in 2004, two days shy of her 92nd birthday.  She was quoted as saying, “with enough butter, anything is good”.  Apparently her health was none the worse for it.  Julia’s real life kitchen was donated, moved and reassembled in the Smithsonian's National Museum of American History in 2001. The layout was devised by Julia and her husband and customized to her cooking needs, including higher counter tops to accommodate her height. Pots and cooking utensils are all placed exactly as they were in her home.   Today Julia would be utterly amazed at the advancements in appliances, materials and new storage options. Although her kitchen goes back 50 years she had ideas and practices that are very relevant today.  Here is what I think today’s kitchen would look like through the eyes of The French Chef.  Organization and Easy AccessJulia was known for her handy and efficient peg board system.  Companies like Rev-A-Shelf have taken this concept and expanded it so that it doesn’t have to be on the wall.  Moving pegs allow these inserts to be customized.  This is especially handy for dish storage in new kitchens that feature fewer upper cabinets.  A "Julia kitchen" includes a place for everything and everything in it’s place. To Make the Cut You Must Have Great KnivesA self-proclaimed knife freak, Julia collected them all her life and never met one that was sharp enough for her! Check out this delightful anecdote from the New England Historical Society and you'll see what I mean.  I agree that there is nothing more frustrating in the kitchen than dull knife. The winner in my book is J.A. Henckels International 8" Classic Chef's Knife in terms of quality and value for the money.Having a great knife is half of the equation, now we have to store them.  Julia preferred to house them on a magnet attached to the wall.  Today she would love this railing system by Clever Storage that allows you to take advantage of the space between upper and lower cabinets.  It's safe, attractive and accessible.  Win!  The Mother Ship of RangesJulia used a 1950s six burner used commercial gas range by Garland.  This company is still in business so you can get a modern version today but I’m betting Julia would fall for the TriFuel range by Tecnogas Superiore for its state of the art versatility.  In fact, it was just announced Product Innovator Award winner for 2016 by Kitchen & Bath Business Magazine.  It features dual gas burners plus four induction zones and an electric griddle. Below are dual gas ovens equipped with two convection fans and a broiler.  The Beauty of Butcher BlockThe French Chef was fond of her extra high maple counter tops for food preparation.  You may not want an entire kitchen with wood tops but, if you can, it's great to have a section of it for food prep.  Wood butcher block counters are a natural eco-friendly choice, absorb noise, are gentle on dishes and can be refinished.  In addition to this, wood has inherent antibacterial qualities and can add a beautiful warmth to your kitchen. If you're going to use your counter for food prep it should have an oiled finish which does need to be maintained.   Last but not least never enter the kitchen without a sense of humor and adventure Child was never without it!  She said, “in cooking you’ve got to have a what-the-hell attitude!”-If you'd like to experience cooking like a French chef  you can stay at what was once Julia and Paul's part-time residence in Provence, France courtesy of Airbnb.

Be Cool with Big Chill Appliances

There is a fresh new concept on the scene when it comes to kitchen appliances. For years the challenge has been to make them go away, visually, that is.  Integrating your refrigerator and dishwasher using matching cabinet panels can be the perfect solution in some situations but let's take another look, shall we?What if you crave something different, you have yen for retro design and you LOVE color?  If this is you, Big Chill has you covered.  This Colorado based appliance maker was founded in 2001 by  Orion Creamer and Thom Vernon, two guys looking for vintage style with modern functionality.In the early days of the company Thom and Orion studied vintage styling from the 50s, particularly  automotive detailing as well as the materials that were used. Their wish was to replicate the quality of products from this bygone era and blend it  with the latest technology.  I am impressed with the wide variety of appliances offered by Big Chill!  Think the 48" pro range, induction cooking, large capacities as well as compact counter top microwaves. Also, if you're not a fifties fan they have two other lines, Classic with 1920s detailing and Pro offering the same bold color selection in twenty first century design.  Speaking of color, if none of their many options is just right for you, custom colors are available too.  You can find dealers throughout the US but if they're not in your neck of the woods you can purchase on line with free shipping in the month of August. For much more info check out their website and blog.PS. I have no affiliation with Big Chill.  This just came across my radar and I had to share!

Kitchen Work Centers, the New "Triangle"

Whether you are a design professional or an educated homeowner you’ve probably heard the term “kitchen work triangle”. In fact it’s probably one of the first things you learn when endeavoring to create a new kitchen. Who thought this up? It is actually the result of a study made at the University of Illinois in the 1950s! If you’re wondering if it could be outdated, just think of how much kitchens have changed since then in terms of products, appliances and how we use them.The National Kitchen and Bath Association (NKBA) defines the kitchen “work triangle” an imaginary straight line drawn from the center of the sink, to the center of the cook top, to the center of the refrigerator and finally back to the sink.The NKBA suggests the following guidelines for determining a work triangle:- The sum of the work triangle's three sides should not exceed 26 ft. and each leg should measure between 4 ft. and 9 ft.- The work triangle should not cut through an island or peninsula by more than 12 inches.- If the kitchen has only one sink, it should be placed between or across from the cooking surface, preparation area or refrigerator.Yes, this makes kitchen design sound a bit like solving a puzzle and, actually, it really is. I know my design is “right” when the layout works from every angle in terms of safety, ease of function and, of course, aesthetics.Some of the design solution is just good sound common sense but much of it should be directed by the individual needs of the client. I don’t “do” the triangle as a rule. Today we have multiple cook kitchens and no end of possible appliances. Modern kitchens are so unlike those of 60 years ago, so I use the more updated concept of “work centers”. The basic ones are food prep, cooking, clean up and storage. So while efficiency is still at the forefront, the thinking is a bit more evolved to address twenty first century needs.In a perfect world, work centers should be situated to allow someone to work in one area without getting in the way of someone using another. However, let’s face it, in a very small kitchen that is just not going to happen! The focus then is twofold: enough storage and enough counter space.The types of work centers you can have is only limited by your imagination. Here are some good ones:-Beverage center- It can be coffee/tea, smoothies, wine or cocktails-Media center-It can be sit down area for menu planning, computer, charging station or TV-Baking center- You can trick this area out with customized storage for bake ware, bowls, utensils and a marble top for rolling dough.Remember that an “artful kitchen” employs what I call “practical creativity”. Function is the infrastructure, beauty comes next, the art is getting both just right.

Tile Tuesday: In Valencia Art is a Way of Life

Welcome to today's installment of Tile Tuesday!  The second half of my adventure with Tile of Spain took us to Valencia, location of Cevisama the annual trade show held to showcase the latest innovations introduced by the Spanish tile industry.We traveled by train east from Sevilla to Valencia, which is situated on the coast about 300 miles south of Barcelona. At first glance Valencia appears to be very modern with a predominance of what I call “the new Spanish architecture” featuring waves, curves and a visually interesting asymmetry.But there is an older Valencia to explore as well. The heart of the city features structures such as The “Iglesia de San Juan del Hospital” which dates back to the 1200s! The current city grew from this center. What a crazy combination of styles!  You can see Roman, Gothic, Renaissance  and more because different sections were constantly added to the original structure.Again we had a passionate knowledgeable tour guide who did not allow us to leave one inch of Valencia uncovered!  One of my favorite spots was the Mercado de Colón, a beautiful example of the Art Nouveau style. Glass and tile adorn this early twentieth century marketplace, now a gathering place full of interesting bars and restaurants.Hallmarks of the Art Nouveau style include free flowing organic shapes,  rich earth tones and lots of tile! At the turn of the nineteenth century there was no aspect of living that was not touched by the movement.  It was a global trend as well.  In Germany it was known as Jugendstil, in Spain Arté Joven and Secession in Austria.  The American version evolved into the what we know as the Arts and Crafts Movement, a simplified, more linear version.   According to Art Nouveau philosophy,  art should be a way of life. No wonder I'm always intrigued by it!If you're looking to "Nouveau" your kitchen here are somethings you can include:-Rich brown wood stains-Green, green and green 

Traditional Tile by Los Angeles Tile, Stone & Countertops Filmore Clark

-Some curvy shapes (more affordable to do this with your counter top than with cabinets)-Oak wood floors or cabinets -Certain flora and fauna like the dragonfly, the ginko leaf and the thistle are all images often seen in Art Nouveau styling-Ceramic tile backsplashes (preferably with the above motifs)Next Tile Tuesday: More Cevisama and the future of tile. 

Frida, Diego and Their Kitchen

There’s new exhibit in town and I’m excited!   Frida Kahlo and Diego Rivera from the Jacques and Natasha Gelman Collection & 20th Century Mexican Art from The Stanley and Pearl Goodman Collection  opened Wednesday at the NSU Art Museum in Fort Lauderdale. Frida Kahlo and husband Diego Rivera are arguably the most well known twentieth century Latin American artists.  This exhibit draws on their popularity to introduce us to some other names in Mexican art we should know.  These include Lenora Carrington (1917-2011), Gerhard Gerzso (1915-2000), José Clemente Orozco (1883-1949) and many more.   Works on show consist of paintings, sculptures, photographs and works on paper.  The exhibit runs through May 31^st.  I am planning on going on March 27^th  when Kahlo scholar Dr. Salomon Grimberg will be speaking on Frida Kahlo: The Still Lifes-But let's talk about the kitchen!  There are many published photos of Frida's kitchen which got me to wondering what it would look like today.  Wouldn't it be great to have her essence around when you're making enchiladas? What are the elements you could include to give you that vibe? Frida learned to cook for Diego, oddly enough, from Diego's previous wife! She became an accomplished cook but also spent leisurely mornings in the kitchen reading the newspaper with Diego. 

View image | gettyimages.com

 This kitchen is located in La Casa Azul, a home Frida was born in and continued to return to throughout her turbulent life. You can tour it if you find yourself in Coyoacán, Mexico City. Check out this  article if you'd like to know more. The rustic simplicity, white walls, high ceilings, windows and use of rustic materials make me think of Kahlo. In this fantasy kitchen  I used bright colors with a few contemporary twists in homage to the Mexican diva.  Design elements of a "Frida kitchen" include the following:-Liberal use of tile-Open shelf storage-Bright colors-White walls-Rustic wood-Lots of light!If you've never seen the movie Frida, don't stop, click here immediately and get it!! Today I leave you with my favorite scene from the movie.  I must warn you it's hot, steamy and not for the feint of heart.  Consider yourself warned and enjoy ;) Happy Friday and have a fantastic weekend.