Farina
James Beard Award-winning Chef Michael Smith is a renowned figure in the local and national culinary arts community.
The clients wanted a large, modern kitchen with a large island, as well as French doors to their backyard for al fresco dining. The redesign also needed to capture a vintage feel, inspired by the home’s mid-century construction. An old addition on the back of the home did not feel cohesive, so they designed a new 242-square-foot addition, removed the exterior wall and combined the existing kitchen with a portion of the expansion.
Once framing was completed, the team faced a challenge: the floors had three different heights. They used different thicknesses of subfloors and self-leveling compounds to level it off.
They ran into another challenge with the range wall; the new and old framing connection point caused a slight bow in the wall, which they didn’t discover until the drywall phase. They removed the drywall and furred the wood to level the wall—not once but twice.
The addition doubled the kitchen’s size and allowed the addition of a large island with seating for six. A new mudroom comprised the other section of the addition, and they changed the garage entry into the home to flow through the mudroom, which can be closed off using a pocket door.
Designer/Contractor
Schloegel Design Remodel
Photos by
Matthew Anderson
Resources
Engineer: Bob D. Campbell & Co. Appliances: Ferguson, Nebraska Furniture Mart Cabinets: WW Wood Products Countertops: Silestone, MSI Flooring: SVB Fabrication Company: CKF Hardware: Top Knobs Plumbing Fixtures: Brizo faucets/Kohler sinks all from Neenan Company Lighting Fixtures: Olde Brick Lighting, Mitzi, & Visual Comfort Paint: Benjamin Moore & Sherwin Williams, R & S Paint Roofing: Vaught Roofing Windows: Marvin
Floor plans, Drawings, Elevations:
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