The Look: Euro
Designed for kids, pets, and parties, this layout was heavily influenced by the homeowners’ time in Switzerland.
LOCATION Chestnut Hill
KITCHEN DESIGN Leslie-jon A. Vickory Designs, Boston
INTERIOR DESIGN Simone Habermeyer, Chestnut Hill
CONTRACTOR Robert Lawrence Builders, Westwood
OVEN, SPEED OVEN, AND WARMING DRAWER
Miele Master Chef Series, Designer Cabinetry.
Décor island hood by Miele, Designer Cabinetry.
Coffee System by Miele, Designer Cabinetry.
Artika in gloss lacquer with grooved handle by Pedini, Designer Cabinetry.
Outline in matte zebrano by Pedini, Designer Cabinetry.
Tara Classic by Dornbracht, Splash.
Master Chef Series electric cooktop by Miele, Designer Cabinetry.
Calacatta marble, supplied and installed by Louis W. Mian.
Designer Leslie-jon Vickory herded all the major appliances and the pantry into a single recessed wall unit that appears to float above the floor. Since the three stainless steel Miele appliances didn’t create a complete square, she added a Pedini stainless steel drawer (fitted with a Miele handle) to finish the look.
DRAWERS WITHIN DRAWERS
The Pedini cabinets have versatile and functional stainless steel drawer inserts that can be customized to store dishes, dry goods, or cooking utensils. Because the owner is an avid and extremely organized home cook, her storage needs were carefully considered during design.
A family-friendly kitchen needs plenty of seating, easy sink access, and lots of counter space. Vickory’s solution is two parallel islands: a narrow space designed for light prep and cleanup, and a wider counter with a cooktop that doubles as an informal dining area.
Instead of the typical under-sink wasteland, this Pedini design has U-shaped stainless steel drawers that fit around the sink’s plumbing, maximizing storage space. It’s the ideal spot for sponges and cleaning products—right where they’re needed most.
Pivoting pulls disappear into the zebrano wood drawers; countertop overhangs are kept to a minimum; and Vickory avoided traditional moldings and trim. All these small details add up to reinforce the kitchen’s clean, modern lines.
Roasted Eggplant with Za’atar Spices
Za’atar is a Lebanese blend of dried thyme, sumac, and sesame seeds, and is available in the ethnic-food section of many grocery stores. If your eggplants are small, they do not need to be peeled and “sweated,” but large ones can become bitter if you skip these steps. Serve this as a side dish or as a starter with bread.
2 lbs. eggplant, any variety
¼ c. olive oil (plus more if needed)
3 tbsp. za’atar spices
Preheat oven to 400 degrees. If dealing with large eggplants, remove the tough skin using a vegetable peeler. Cut off the stem ends and dice the rest into one-inch cubes. For large eggplants, toss the cubes with kosher salt and allow them to sit in a colander for at least 15 minutes to help reduce bitterness. (The cubes will release, or “sweat,” a lot of water, which should be drained.) Rinse off the salt and pat the pieces dry.
In a large bowl, toss diced eggplant in olive oil and za’atar spices and spread loosely on a baking sheet lined with parchment paper or foil. If you did not sweat the eggplant first, add a bit of salt as well. Roast eggplant in the oven for about 15 minutes or until the flesh is soft throughout. Serves four.