The Look: Classic
French pendants, an enameled stove, and a marble island lend a distinguished air to a traditional kitchen.
ARCHITECT John Tittmann, Albert, Righter & Tittmann Architects, Boston
CONTRACTOR Robert Lawrence Builders, Westwood
4-by-4-inch white tile by Dover, Tile Showcase.
Custom zinc, built and installed by Brooks Custom.
Ellington pendants, Brass Light Gallery.
Talia in chrome by Grohe, Poirier Sales and Service.
Carrera marble, supplied and installed by Aldrich Stone Company.
6-by-6-inch clay tile by Seneca, Tile Showcase.
OVEN AND RANGE
Le Grand Castel 90 Range by La Cornue with gas burners and electric oven in pure white, with polished stainless steel and chrome trim, Dalia Kitchen Design.
Hood Villa 90 by La Cornue in pure white with polished stainless steel and chrome trim, Dalia Kitchen Design.
Sub-Zero, Poirier Sales and Service.
Custom design by Peter Winer, Winer Woodworking.
French ceramic rise-and-fall pendants by Hector Finch, Blanche P. Fields.
Each drawer face extends beyond the drawer’s width so that collectively they appear to span the full length of the cabinet. Elegant woodwork, paneled walls, a coffered ceiling, and dovetail joints give the kitchen a refined sensibility without seeming too ornate.
A shallow trench along the window wall behind the sink provides a perfect home for herbs, cacti, and flowering plants. Because it’s lined with zinc and equipped with a drain, the owners never need to worry about spills from over watering.
A utilitarian, industrial material, zinc can be shaped into any form. Architect John Tittmann took advantage of the metal’s properties to add an unusual kitchen accent: a decorative ogee edge on the backsplash that gives the room a dose of glamour.
CEILING AND COLOR
Tittmann designed and installed a deeply coffered ceiling and outfitted it with three simple, perfectly scaled French pendants with counterweights. His overall kitchen plan includes more than 10 shades of white, from the ceiling to the painted cabinets and the wall tiles; the effect is harmonious yet subtly dynamic.
Sweet and Sour Swiss Chard
Naturally bitter chard leaves get a flavorful boost from honey and lemon. Separating the stems from the leaves allows both to cook until just tender. This makes an excellent side dish with pork or chicken.
1 bunch Swiss chard (rainbow or plain)
2 cloves fresh garlic, minced
1 tbsp. olive oil
1 tsp. honey
1 tbsp. lemon juice or vinegar
Salt and pepper
Wash the chard and shake it dry. Strip the leaves from the stems. Keeping the parts separate, chop both into one-inch pieces. Heat a cast-iron or other heavy-bottomed pan over medium-high. Reduce the heat to medium; add the chopped stems, garlic, and olive oil to the pan; and sauté for two minutes or until the stems start to soften. Add the leaves and sauté for another minute or until everything is soft. Add honey and lemon juice and remove from heat. Season with salt and pepper to taste. Serves four.