Last week the San Francisco Design Center {SFDC} hosted Culinarium 2010 which celebrated the center of every home, the kitchen . Over the course of three days there were kitchen design keynotes and seminars by renowned designers along with cooking demonstrations by celebrity chefs. The event kicked off with a panel discussion that celebrated Design, Food & Fashion and included San Francisco Magazine’s style director Elizabeth Varnell, Food and Wine editor Jan Newberry and contributing design editor Diane Doran Saeks.
In the SFDC’s Galleria atrium,
Christopher Peacock Home built out a spectacular fully functioning kitchen featuring Silestone quartz countertops, Ann Sacks tile backsplash, Miele appliances and Toshiba high-tech flat screens. The entire kitchen was assembled in two days! This isn’t the first time Christopher Peacock Home has built display kitchens like this; In partnership with
House Beautiful, he built the 2008 Kitchen of the Year in Rockefeller Plaza and built the kitchen for Oprah’s television stage set in 2009.
House Beautiful Editor-in-Chief, Newell Turner {far left} lead the panel discussion “
The Kitchen: The New American Living Room.” Turner started the discussion explaining that kitchens are no longer detached from the design story. From family meals, to kids’ homework, to entertaining. The kitchen is the hub and the “new” living room. He also added that today’s kitchen is made to be more personal, comfortable and technologically advanced. The panel included Christopher Peacock, Founder & Designer of Christopher Peacock Home {middle left}, Michael Merritt, Director of Merchandising
Ann Sacks {middle right} and David Karigaca, Sales & Builder Division Manager,
Miele {far right}.
Christopher Peacock had the cabinets built in walnut stained in a dark brown. The cabinet doors are recessed and kept simple. The cabinetry is dressed up with hardware by Christopher Peacock Home. The oversized pulls in nickel are especially beautiful. The gorgeous backsplash, eastern star by Ann Sacks is “artwork” in the space and the starting point for the kitchen’s design. The Turkish inspired pattern features stainless steel and rich chocolate tiles. The geometric pattern was originally smaller, but Ann Sacks custom adjusted the size to meet Peacock’s vision.
The large kitchen island topped with Silestone quartz showcases Miele appliances and a thick striped wooden cutting board.
Speaking of appliances, David Karigaca of Miele said that their steam ovens are in demand. I want one! He explained that Miele appliances are made with “clean touch steel” and that they wipe clean with a simple rag {no harsh stainless steel cleaners needed}.
One of the most talked about features in the kitchen was the refrigerator and wine refrigerator combo by Miele. Each a separate unit, it was Peacock’s vision to combine the two in this San Francisco kitchen so near to the famous wine country.
Inside the wine refrigerator, the folks at Miele has shelves made in walnut to coordinate with the rest of the kitchen. The lighting inside both the refrigerators excited Newell Turner. It is indeed elegant and innovative {helps keep the temp in the units constant}. In addition, the cutting-edge Miele appliances are self-diagnosing and will send a homeowner an email if their is a problem, repair, or maintenance needed. Truly amazing.
Renaissance woman and chef, Lea McIntosh of
Nesting Newbies lead a cooking demonstration on how to create upscale hors d’oeuvres for entertaining. She taught her no-fail techniques to blogger Jeanine Hays of
AphroChic {pictured right}. Together the two created three simple, delicious and sure fire winning hors d’oeuvres: Pear Muscat Marmalade {
recipe here}, Medjool Dates Stuffed With Goat Cheese {seriously easy} and Truffle Honey Holiday Baked Brie. Yum.
Here is the recipe for the Truffle Honey Holiday Baked Brie:
Ingredients:
1 sheet puff pastry
1 tbsp salted butter {melted”}
2 tbsp pecan pieces
1 tbsp white truffle oil
2 tbsp honey
1 eight oz. wheel brie
1 whole egg {beaten}
1 piece kitchen twine
Method:
1. Defrost puff pastry for approximately 15 minutes and unfold onto a baking sheet covered with parchment.
2. Ina small bowl, combine butter, pecan pieces, white truffle oil and honey; set aside.
3. Place brie in middle of pastry; pull flaps of dough up around edges to top of cheese, pressing dough against side of brie and gathering together at the top.
4. Before sealing dough flaps, pour honey mixture over brie right before squeezing together excess dough and tie with a piece of kitchen twine.
5. Brush beaten egg over top and side of pastry.
6. Bake in 375 degree oven about 20 minutes until pastry is golden. Serve warm with French baguette slices.
Speaking of food, Bob Chin and Sonu Mathew of Benjamin Moore talked about the “Social Palette – how trends, social media and palates influence color.” it was a beautifully rich presentation tying our passions for food and color. The mouth-watering photo of a chocolate tart is from Chef Tyler Florence’s new book, “
Tyler Florence Family Meal: Bringing People Together Never Tasted Better.” It was so fun getting to meet Sonu too. Her blog,
Living in Color with Sonu has been a favorite design blog of mine. Be sure to drop by for some serious color inspiration.
Culinarium 2010 ended on a spirited note with “The Art of the Cocktail” featuring Perry’s bartenders and the San Francisco 40-year institution’s signature cocktails. All proceeds of the event will benefit the Design Trade Resources Association.
I can’t wait to see what is in store for Culinarium 2011!
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