Frozen in Time - light blue Formica countertops, vinyl flooring and an avocado "high/low range."

Layers of wallpaper were the first to go!

Drawn to the house by its good bones, large backyard and close proximity to a park, the homeowners knew they could transform the dark, cramped kitchen into a spacious family hub. Respectful of the home’s age and architecture, they asked for “a modern take on the 50’s;” incorporating colors and materials that were reminiscent of the era. Avid cooks who frequently entertain, they needed plenty of storage space for their culinary tools, china, glassware and serving pieces. A peninsula for entertaining and casual dining was also at the top of their wish list.

A multipurpose room requires multiple light sources. Relocating an exterior door, installing French doors, and eliminating a wall separating the kitchen from the formal dining room added usable space, flooding the rooms with natural light. An artful mix of under-counter strip lighting, chrome pendant lights, flush-mounts, and glass-trimmed recessed cans bounce light off of the stainless steel appliances, glass backsplash tile and Caesarstone countertops.

Eliminating the wall separating the kitchen from the dining room added much needed space and natural light. An artful mix of light fixtures bounce light off of the stainless steel appliances, glass backsplash tile and Caesarstone countertops.

Base cabinets in a dark cherry thermofoil ground the aluminum and white satin gloss wall cabinets. The peninsula cabinets open on either side, providing easy access to china and serving pieces from the kitchen and adjacent dining room. The couple’s two young sons study at the peninsula, perched on adjustable bar stools. One peninsula cabinet houses their homework and art supplies. A tall cabinet with five adjustable roll-out shelves stores pantry essentials and the children’s snacks.

The olive gloss cabinet drove the color scheme. Peninsula cabinets open on both sides, providing easy access to dishes and servingware.

Bringing color and texture into the kitchen was also a priority. An olive gloss wall cabinet with lift-up hardware was the first element chosen; it drove the color scheme. Flanked by aluminum and white satin gloss cabinets, it is highlighted by oversized subway tiles in a quieter shade of green. Multi-color glass mosaic tile dominates the range wall and highlights the 48” professional-style range and hood. Marmoleum floor tiles offer color, texture, and a nod to the past. The homeowners love how it feels underneath their feet!

Multi-color glass mosaic tile from AlysEdwards dominates the range wall, highlighting the glass-front aluminum cabinets and 48" KitchenAid range and hood.

Durable, low-maintenance materials were essential for this active family. Everything can be cleaned with soapy water or Windex. The deep single-bowl sink with pull-down faucet washes everything from the dinner dishes to the couple’s baby girl.

With the style they wanted and the space they craved, the couple is now enjoying their ultimate family home.

“Sophisticated but at the same time dramatic and seductive, Tangerine Tango is an orange with a lot of depth to it,” said Leatrice Eiseman, executive director of the Pantone Color Institute®. “Reminiscent of the radiant shadings of a sunset, Tangerine Tango marries the vivaciousness and adrenaline rush of red with the friendliness and warmth of yellow, to form a high-visibility, magnetic hue that emanates heat and energy.”

Click on the color chip to learn more.

Pantone 2012 Color of the Year - Tangerine Tango

Email your stories to foodtvshow.gmail.com.

The 18″ Bacifiore  is a crafted entertainment sink in polished stainless steel. Distressing the polished stainless provides a beautiful sheen that conceals scratches, finger marks and patina that naturally occur.

In the past, designers have treated sinks as an afterthought. The only criteria was stainless steel or porcelain; single-bowl or double-bowl. Mick De Giulio’s line has taken a standard kitchen element and seamlessly melded arresting style with uncommon functionality. Click on the video below to learn more or visit Kallista’s website.

http://www.denverpost.com/insideandout/ci_18348627

With that experience fresh in my mind, I was thrilled when the folks at DIY Network’s Rescue Renovation asked me to transform a funky old barn into a stylishly comfortable “man cave.” The show’s host, Kayleen McCabe, and her amazing crew save project-challenged homeowners who are in over their heads with their renovations. The barn owners, Todd and Danielle Vitale, were struggling with how to keep its historic charm, while making modern updates.

My first look at the barn. The ping pong table was the first thing to go!

With a tight budget and even tighter timeframe, I collaborated with the Vitales and the Rescue Renovation crew to create a space that could be used year-round for both entertaining and family time. Ample seating was a must, along with room for a pool table.

In less than 4 weeks we completed a myriad of projects. We started by replacing the drafty ceiling, skylight and windows. Keeping as much of the original barn wood was a priority, however, we created a striking contrast by installing rustic pine boards on the ceiling. A ceiling fan and pellet stove ensured that the space could be used throughout the year.

The Vitales jumped into the fray by helping to build a loft space for their sons and a blanket chest out of the original barn wood.

The ladder leads to a loft space where the homeowner's three young sons like to play. They made the blanket chest out of extra barn wood.

Once construction was complete, we kicked the Vitales out of their barn and padlocked the door so we could surprise them at the “reveal.” I selected furniture, artwork and accessories that created a modern, “lodgey” look. Layered rugs in marigold and multi-color shag popped against the pine floor that we had painted and distressed. Cowhide ottomans and spice-colored pillows were paired with traditional leather-and-nailhead seating. Multiple light sources gave the room a warm glow.

The pool table was refelted in khaki and black. Layers of light add a warm glow.

Everyone scrapped their Valentine’s Day plans in favor of shooting the reveal which went late into the evening. The Vitales kept things festive by hosting a cocktail party during the shoot and inviting guests to participate in the reveal.

Layered rugs, cowhide ottomans, and vibrant pillows pop against the weathered wood.

For those of you who missed seeing the episode, I shall post the video link shortly. In the meantime, you can watch previous episodes of Rescue Renovation online by visiting:

http://www.diynetwork.com/diy-rescue-renovation2/videos/index.html

Margot Hampleman, Founder and President of Decorative Materials

Having just returned from Coverings 2011 in Las Vegas (www.Coverings.com,) Margot and her daughter, Kirsten, shared the latest looks and trends in tile and stone including:

• Slab Glass
• SLIM
• Large Format Rectangles
• Dimensional Carved Stone
• Geometry and Texture

Slab Glass

Interstyle Ceramic + Glass wowed the crowd at Coverings by introducing recycled glass slabs with up to 100% recycled content in both Ribbon and Crush glass. Similar in price to some granites, these slabs come in 3cm thickness and sizes up to 48” X 144”. The Crush collection boasts 15 colors ranging from subtle to saturated. While the Ribbon collection boasts a dozen 12 colors, custom orders are welcome.

Ribbon Architectural Glass Surfaces offers 12 "standard" colors - and an invitation to customize your own.

Crush Architectural Glass Surfaces are made with up to 80% recycled content.

SLIM

Once again, the Italians have brilliantly melded form with function by introducing SLIM. A 1/8” thick porcelain product backed with fiberglass, SLIM can be installed over existing surfaces; eliminating the need for demolition. SLIM is available in a wide range of colors and sizes up to 4’x8’.

At 1/8" thick, SLIM can be applied over most wall and floor surfaces.

Large Format Rectangles – Introduced in Europe three years ago, tile manufacturers are crossing the pond with large scale rectangles (think 18”x36”.) While a popular application on floors, Margot pointed out, “Italians have always tiled every surface, including the ceiling!”

Infinitely more stylish than wallpaper or standard tile, large format rectangles with pattern can transform a powder room, shower or other small space.

Large format rectangles offer a sleek and sophisticated alternative to standard-sized tiles.

Dimensional Carved Stone

Awarded 2010 Best of the Year Award by Interior Design magazine (www.InteriorDesign.net), Artistic Tile’s Ziva collection set the standard for dimensional carved stone (www.ArtisticTile.com.) Hand carved by master craftsmen in India; the Ziva Collection is inspired by nature and ethnicity and brought to life in stone. Each piece is individually crafted by stone carvers who can spend up to one full day on a single piece. Artistic Tile raised the bar this year by offering Ziva Lotus in Bianco Carrara.

Ziva Blue Lake by Artistic Tile

Ziva Lotus in Bianco Carrara

Geometry and Texture

Definitely  not for the timid – geometric wall tiles made a huge statement at Coverings this year. Large patterns on floors and walls with crisp shapes (not a square to been seen) take center stage in a room. With its flowing, elongated patterns, textile-inspired geometric tile is subtle, yet impactful.

Large scale geometrics make a bold design statement.

Textile-inspired geometric patterns offer an elegant, elongated look.

Decorative Materials has showrooms in Denver, Aspen and Vail. Visit them at www.DecorativeMaterials.com to learn more about their tile, stone and bath products.

Stay tuned for future posts on what’s new and what’s next in tile and stone. If you attended Coverings, Las Vegas, I’d love to hear from you! Email me at Allison@BergamoInteriors.com.

Catching up with Hosea at Boulder's Happy Noodle House

It’s been two years since Hosea captured the Top Chef toque with his straight-forward, elegantly presented dishes, including a final “best meal of your life.” Hosea played to his strengths with seared scallops and foie gras. He surprised and impressed the judges by eschewing the dessert course, serving a venison course instead. The months following his win were packed with television interviews (including two appearances on the Martha Stewart Show, whom he describes as “very businesslike,”) charity events and promotional appearances. A trip to Hong Kong sparked his interest in Asian cuisine, while return visits to New Orleans reinforced his love of Cajun/Creole cuisine.

Top Chef Season 5 Winner, Hosea Rosenberg

Why did you decide to compete on Top Chef?

I’m very competitive and like challenges. I had won every culinary competition here in Colorado more than once; it was time for something new. It was really a random set of circumstances. Someone passed along my name; I received a phone call from the show’s producer, and the next thing I know, I’m on a plane heading to New York.

Give me some dirt about the show.

All of us were sequestered for six weeks in a Brooklyn high rise. They (the show’s producers) took away our ID’s and all our personal items, except for our clothes. It was somewhat claustrophobic – you were in the apartment, driving in a van and cooking in a kitchen. You couldn’t even go outside for a walk. In the six weeks I was in New York, I was allowed three phone calls, which they monitored and filmed.

The producers wanted us to interact with each other so there was no radio, television or music. One day there was a concert outside our high rise. They shut all the windows so we couldn’t hear it. We were so pissed!

Tell me about your favorite Top Chef experience.

One of my favorite experiences was cooking in one of the best seafood restaurants in the world, Le Bernardin in New York (www.le-bernardin.com.) Cooking at the Commanders Palace in New Orleans during the finale was another favorite (www.commanderspalace.com.) I’ve been back to New Orleans several times and have fallen in love with the city – its food, culture and history. Creole and Cajun cuisine are truly American foods that come from the melting pot – French, Spanish, Italian, Indigenous, the Slave Trade, etc.

You won the Top Chef toque in 2009; the ensuing months must have been a blur. Is 2011 the year you focus on your personal projects?

It was a big blur. I was traveling all over the world and taking advantage of opportunities that were being presented to me. At the same time, I was trying to maintain my job as Executive Chef at Jax Fish House (www.jaxfishhouseboulder.com,) spend time with my family, and take care of my father (who passed away earlier this year.)

Last year, we launched StrEAT-Chefs (www.strEATchefs.com,) one of just two mobile food trucks in Boulder. We prepared great food and had a great response from everyone, except the “Boulder overlords.”  They relegated us to office parks, instead of the Pearl Street Mall where we needed to be.

So now that StrEAT-Chefs is done, I’m looking at restaurant spaces. While I’ve had offers to join other restaurants, I really want to work for myself.

I’m passionate about New Orleans and New Mexican cuisine – the posole and green chile. While I haven’t decided on a cuisine yet, I want to have a restaurant that’s high quality with a casual approach to food and service; no white linen table cloths.

On tour with tour with Top Chef Season 4 Winner, Stephanie Izard and Cheftestant Stefan Richter

Your food is very approachable, not fussy. How has your cooking style evolved?

In this business, you never stop learning. I’ve had a lot of exposure to a lot of different cooking styles – cheese making, sausage making and Asian cuisine. People don’t get blown away by foam or cubes. They want straightforward food that tastes good. If you ask people what they would want their last meal to be, they aren’t going to say some dish that’s overly complicated. They will want a perfectly cooked steak or perfectly roasted chicken – maybe a lasagna – comfort food with an emotional connection.

So what would your last meal be?

Either a perfect BLT or the perfect roast duck with figs. Maybe both!

Back to your restaurant…

I want it to be a big gathering place with a lot of regulars who are so passionate about it that they feel like they own it. There is a restaurant in Seattle where there are brass stamps in the bar with the regulars’ names on them. The joke is that anyone who sits at a regular’s “place” has to move.  I want that; people who are violently dedicated to it.

One idea would be to have an upscale diner like Steuben’s (www.steubens.com) – a small to medium restaurant that’s all about the food and the chef.

While I lean towards Northern New Mexican cuisine, I also am inspired by Latin/Asian fusion. I’m good at combining flavor profiles to create simple food with lots of flavor. I’ve spent time at (Top Chef judge) Tom Colicchio’s Craft restaurants where simple ingredients are treated properly (www.craftrestaurant.com.) If you order their roast chicken, that’s what you get – a perfectly roasted chicken in a copper pot. It’s like a steak house; if you want a vegetable, you order a side of asparagus. But a perfectly roasted chicken is a beautiful thing.

Hosea will be a guest judge at Cohon555  on April 3rd. Held for the first time in Denver, CO, Cochon 555 challenges five chefs to prepare a menu created from heritage breed pigs, nose to tail. Cochon 555 combines five breeds of pig, five chefs, and five wineries. For tickets and information, visit www.cochon555.com.