1.Improved Functionality:
A kitchen renovation can help optimize the layout, storage, and functionality of your kitchen. This can make meal preparation and cooking more efficient and enjoyable, which is especially important during the holiday season when you may be hosting guests and preparing larger meals.
Enhanced Aesthetics: Upgrading your kitchen’s design and aesthetics can create a more inviting and festive atmosphere for holiday gatherings. New cabinets, countertops, lighting, and flooring can give your kitchen a fresh and appealing look.

2. Increased Home Value:
A renovated kitchen can add significant value to your home. If you plan to sell your house in the future, an updated kitchen can be a major selling point and may help you fetch a higher sale price.
Better Energy Efficiency: Modernizing your kitchen appliances and lighting can lead to increased energy efficiency, which can save you money on utility bills in the long run. This is especially important during the winter months when energy costs tend to rise.

3.Easier Hosting:
The holidays often involve hosting family and friends, which means your kitchen will see more use than usual. A renovated kitchen can provide more counter space, seating options, and improved flow for guests and cooks to move around comfortably.

4.Avoiding Disruptions:
Remodeling can be disruptive, with noise, dust, and contractors in your home. Completing the renovation before the holiday season can ensure that your kitchen is ready and fully functional when you need it most.

5. Customization: A kitchen remodel allows you to customize the space to your specific needs and preferences. You can incorporate features like a large island, double ovens, or a wine fridge to make holiday cooking and entertaining easier.

6.Stress Reduction:
The holiday season can be stressful, and having a newly renovated and organized kitchen can help reduce stress levels when preparing meals and hosting gatherings. A well-designed kitchen can make cooking and cleanup more efficient, allowing you to enjoy the festivities more.

However, it’s important to plan your kitchen remodel well in advance of the holiday season to ensure it’s completed in time. Renovations can take several weeks or even months, depending on the extent of the work, so starting early and working with a professional contractor is key to achieving your desired results before the holidays arrive.

Give me a call at 847-770-6303 or email me at: michael@michaelmenn.com to start the process of enjoying a brand new custom kitchen.

The post Remodeling Your Kitchen appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

If you’re looking to elevate your outdoor cooking experience and create an elegant atmosphere, here are some ideas to consider:

Set the scene: Create an inviting and elegant outdoor dining area. Use a tablecloth, cloth napkins, and elegant tableware. Add some fresh flowers or candles as a centerpiece to set a sophisticated ambiance.
Elegant planters

Gourmet grilling: Move beyond traditional burgers and hot dogs by preparing gourmet dishes on the grill. Consider marinated skewers with a variety of meats and vegetables, grilled seafood like shrimp or scallops, or even grilled pizzas topped with high-quality ingredients.
All American food ideas from Pioneer Woman

Charcoal or wood-fired grill: Opt for a charcoal or wood-fired grill to add a smoky flavor to your dishes. These grills require a bit more skill and attention but can impart a unique taste and aroma to your food.

Appetizers and small plates: Serve elegant appetizers and small plates to start the meal. Offer a variety of artisan cheeses, charcuterie, olives, grilled bruschetta, or crostini with flavorful spreads like tapenade or roasted red pepper hummus.
Hummus Recipe

Fresh and seasonal ingredients: Source fresh and seasonal ingredients to highlight the flavors of the season. Visit local farmers’ markets for the best produce, and incorporate herbs and spices to enhance the taste of your dishes.
Northbrook Farmers Market

The post Outdoor Cooking appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

Part Two of Our Guest Blog With Karla Krengel. Our last blog with Karla was all about what biophilia is and why we love entertaining outdoors! This blog will focus on outdoor cabinetry choices and finishes!

Outdoor Cabinetry Choices

Outdoor Cabinetry is an interesting category when it comes to your choices – as it a relatively new offering for the design industry overall.

We are going to break it down for you by the different cabinetry options, so you can make the best decision on cabinetry type for your outdoor (or garage!) space.

Photo credit: Kalamazoo Outdoor Grills

Before we delve into it, we’ll take a second to explore why it is a relatively new concept for the design industry.

Outdoor spaces have recently evolved as a new space to focus on in our homes, as we discussed in the other blog on outdoor kitchen spaces. Homeowners started asking for outdoor kitchen spaces & many of us design types weren’t quite sure where to turn for cabinet options. (Shhhh….but, for many years it was pure conundrum!) Just for the simple reason, there weren’t really any products on the market for outdoor cabinetry, so a landscaper would throw some bricks or stones together, maybe paired with a stainless steel “door” and then a surface to work on, & we’d call it a day!

Well, thankfully….we’ve come a long way, baby!

Today, there are options for cabinetry, options! All of which make it easy to work in your outdoor kitchen space and store the items you need for cooking and entertaining in your outdoor space.

For a quick overview, check out the chart & then we’ll discuss each offering a bit more below.

HDPE / Polymer

This one is my absolute favorite & the one I’m choosing for my own outdoor kitchen – simply because I think it is the easiest to maintain. Here is what I like about it:

In most HDPE brands, the color you see on the surface of the cabinet is the same color thoughout the cabinet. Meaning, if the cabinet gets scratched (we are outdoors after all!) there won’t be a big gouge or scratch of a different color showing through.

With HDPE, grab your power washer & clean. Yes…it is that simple! (What does that tell you about its built to last ability!?!)

HDPE / polymer cabinets can be recycled. They are made up of recycled salad & milk cartons & can be eventually recycled!

HDPE has antimicrobial protection & resists bacteria, fungi (mold, mildew & yeasts) & algae.

FDA approved for food contact

Will hold up to the cold of a Chicago winter equally as well as it holds up to the heat of an Arizona Summer!

If you love the look of brick, stone or block, it can easily be paired with them.

Photo Credit: Open Air Outdoor Cabinetry

What to watch for: make sure the drawer glides, hardware & so on are made out of stainless steel so there isn’t rusting.

Wood

I just love, love, love the overall look of wood for outdoor cabinetry! If it is your style, you can match outdoor cabinetry to the wood of your chairs & tables, for example. Of course, wood won’t rust (whew!) & depending on where your outdoor kitchen is (for example, you are lucky enough to have a home on a wooded lot), the wood cabinets will beautifully fit right in!

Not all woods are suited well for outdoors of course, but 2 woods we see often are:

As you can see, there can be some beautiful & natural looking options for wood outdoor cabinets:

Photo Credit: Open Air Outdoor Cabinetry

What to watch for: wood changes color with sunlight & will need a fair amount of upkeep!

Stainless Steel

With as much as we all love bringing the outdoors in, I believe Stainless Steel is one finish which has stood the test of time in our home’s heart! We may be choosing wood cabinetry & stone countertops inside, but we love nothing more than to compliment them with stainless steel appliance fronts! Outdoors, let’s explore stainless steel benefits:

Stainless won’t rust & it is safe for food contact, there won’t be problems with mold or mildew – and it is very contemporary in styling! It is also wonderful because it is reflective of styling you probably already have in your home

Kalamazoo Outdoor Grills | Photo credit: Crystal Waye Photo Design

What to watch for: metal conducts heat & this surface can get pretty hot & you need to be onboard for the wabi sabi of its wear & tear look over time.

Brick-Block-Stone

The one thing you won’t have to worry about with an outdoor kitchen made of brick, block or stone – is that it will be UV stable! It also won’t rust, peel or delaminate! It can be a gorgeous outdoor kitchen & can be a great option on its own, if you don’t desire any storage.

Photo credit: Kalamazoo Outdoor Grills | Designer Landscape Associates

What to watch for: the weight of a lot of stone, brick &/or block might be too much for a deck which isn’t reinforced & watch what you are wearing when you are working in this space! Brick, block & stone are all likely to catch your clothing if you rub up against it.

We’ve come so far with our outdoor living spaces in the last 10 years! From a fire pit with a few Adirondack chairs thrown around it – to kitchens and spaces we think through from cabinet type to work and entertaining flow! Whatever state your outdoor kitchen is in, think through what you need to allow you as much time as possible out there…because no matter how much time you do spend in your upgraded outdoor space, I am pretty sure it will never be enough!

Karla Krengel

Designated at a “Top 50 Innovator” in 2018 by Kithen & Bath Design News magazine, Karla Krengel is a 3^rd generation, Kitchen & Bath Industry entrepreneur at the helm of Krengel & Hood.

Krengel & Hood represents distinct Kitchen & Bath Industry products for fine living, including Open Air (outdoor) Cabinetry, Corsi, Greenfield & Siteline Cabinetry, Plain & Fancy Cabinetry – in addition to Southside Woodshop countertops.

She loves to travel, is learning to speak Norweigan, and loves to get outside to ski, snowshoe & skijor. She is naturally intrigued & engaged by all things “home.”

The post Outdoor Kitchens Part 2 appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

If you are a typical homeowner, you don’t know where to start. So, you call someone or stop in somewhere. Before you know it, you are in someone’s process hoping for the best. Here’s a better way.
For this article we will assume your project is a gut rehab staying within the existing structure.

It’s all about planning. The more you do the better off you will be. A successful kitchen remodel requires many things in the correct amounts. Most importantly it requires a goal and vision. Your goal and vision, not someone else’s. To be clear I am not talking about a pretty picture. This is best determined by you and your family in writing. The goal is what you and your family’s life, in this space, after the remodel, will be like. The kitchen must perform to those ends. The clearer you are before taking the next step the better your outcome.

Now you’re ready to start the process. First step in the process is planning and budgeting. For that you need a professional. Yes, this will cost money, but should save you money in the long run.

This is where you use your articulated goal to find and interview candidates. The successful person/firm should be able to tell you before starting what their fee will be and what the plan and budget will look like when done. Moreover, they should thoroughly understand the entire process, planning budgeting, permits, insurance requirements, progress payments, material purchasing, construction sequencing not just finished materials.

The person/firm should be able to take your goal and develop a plan or design for you to review. The design should include, at a minimum, specifications for cabinetry, countertops, plumbing fixtures, flooring, lighting (overhead and under cabinet), appliances, electrical fixtures, and back splash materials. These things will be needed to develop the budget.

This person/firm should also be capable of managing or overseeing your project from start to finish. They may or may not supply some of the materials. They should also be capable of finding a balance between materials and trades, as well as budget oversight. Some firms keep everything under one roof. If you are comfortable with that, then proceed in that direction. However, you may find your options for materials and competitive quotes limited or vanished.
Finally, they should have references. You must call those references and ask probing questions before making your decision. After asking these questions drill down for specifics.

Sample questions:
Did the person/firm perform as expected?
Did the person/firm keep the project on plan and budget?
Did the person/firm explain to your satisfaction where your project stood at any given time?
Did they meet your expectations?
What was your life like in the home during construction?

Where to look for this person/firm. My philosophy is simple. The person/firm you are looking for is committed to their profession. Accordingly, they will most likely be a member and active contributor to a professional trade organization. I would also look for this type of affiliation from references you get through your personal network. Here are a few places to start your search:

➢ NARI – National Association for the Remodeling Industry
www.NARI.org or www.NARICHICAGO.org

➢ NKBA – National Kitchen and Bath Association
www.nkba.org

➢ AIA – American Institute of Architects
www.AIA.org

➢ NAHB National Association of Home Builders
www.nahb.org

Once the plan is established and finished materials specified, you are ready to seek quotes. Hard numbers. Not allowances or wide ranges. The person/firm you hire, should be able to keep the firms quoting this work on plan. When all the numbers are entered on a spread sheet your budget will start to take shape.

Remember, knowing how much you want to spend is not a budget it is a Spending Wish. Knowing how you are going to spend that amount on a per item basis is a budget! A detailed budget requires a detailed plan.
Assuming the first draft of your budget was perfect, (it never happens by the way) then it is time, after checking references, to select contractors, pull permits, schedule a start date, and order materials.

The post Getting Started On Your Kitchen Remodel appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

The Most Reliable Appliance Brands for 2020

1. Whirlpool

9,348 Units Sold | 378 Units Serviced – 4.04%

You walk around our store and hardly see Whirlpool appliances. Nine Thousand of these units were sold to builders. They were basic products

The builder channel requires less service because we are paid to do “start-up” checks with techs before the owner moves into the units.

This eliminates most of the potential issues. The repair rate in your home should be similar to their sister brand, KitchenAid, on this list at 20% repair.

 2. GE Appliances

GE Café Kitchen at Yale Appliance in Hanover

1,082 Units Sold | 62 Units Serviced – 5.7%

This number may be exaggerated because we have only been selling GE since March. Their new owner, Haier, knows the appliance business after turning this company around.

3. LG

5,500 Units Sold | 329 Units Serviced – 5.98%

Most of these units are laundry, so this isn’t too surprising. They excel in the reliable washer and dryer category.

4. Samsung

Samsung Kitchen

9,420 Units Sold | 946 Units Serviced – 10.04%

Every year someone will call us out on Samsung’s reliability and probably a dealer or two. I will repeat this:

These numbers are straight from our system. I don’t make them up.

These numbers are remarkable because Samsung products are skewed to the more repaired refrigeration and cooking categories.

Samsung’s and LG’s real problem and what will upset you is their lack of service techs in the field.

Statistically, you will have fewer issues with these brands. However, there will be problems in finding competent repair.

5. Gaggenau

Gaggenau Kitchen

842 Sold | 76 Serviced – 9.03%

They could be the most reliable and well-engineered products you can buy if you can figure out how it works because the controls are not intuitive. (We have chefs to show you)

6. Bosch

Bosch Kitchen

8,132 Sold | 944 Serviced – 11.61%

The best company to buy any appliance due to their incredible support (at least in Boston). They sell mostly dishwashers, so this is no surprise.

It will be interesting to look at this number again with their entrance into the French door refrigerator market.

7. Miele

Miele Kitchen

2,482 Sold | 412 Serviced – 16.60%

Their dishwasher, laundry, and wall oven categories are excellent. In fact, its compact laundry is the most well-engineered product in the market. However, they are also in the more repaired pro range and refrigerator niche as well.

8. Fisher & Paykel

Fisher & Paykel Kitchen

849 Sold | 156 Serviced – 18.37%

This is surprising. Guess they did fix their double drawer dishwasher. You should consider this brand because Haier now owns it.

They are behind the turnaround at GE and now Fisher & Paykel.

9. Thermador

Thermador Kitchen

3,497 Sold | 692 Serviced – 19.79%

Thermador is on the top 10 list despite selling both the most repaired categories of pro range and integrated refrigerators.

They are now the most reliable premium brand.

10. KitchenAid

2,264 Sold | 465 Serviced – 20.54%

It’s still not bad for more upscale products like front control ranges and counter depth refrigerators.

Because of Yale’s collection of data, they were able to provide to me the following synopsis.

Premium Appliances

Premium appliances will require more service.

A certain percentage of repair calls are customer education calls or fixing installation issues. It’s hard to say no to a customer who has spent $10,000 on a range or refrigerator.

That said, let us look at the appliance trends for 2019-2020.

2020 Vs 2019 Appliance Service Trends

Almost every brand required more service, which is alarming.

We also had more service calls despite actively eliminating less reliable brands.

That number would be way higher if we didn’t proactively manage brands based on reliability.

The numbers continue to indicate service issues in your future with a new kitchen full of appliances.

Appliance Warranty Service Trends

Warranty service calls (repairs within the first year) dropped from 18% in 2014 to 12.55% in 2015 to a low of 11.66% in 2016.

In 2017 and 2018, they were up slightly to 12.61 and then 13.7% in 2018.

In 2019, they leveled up to 13.1%. However, without builder sales, that number will probably be higher in your home.

Appliance Service Problems

13.1% is still not bad when compared to cars and other durables.

However, these are just the clients who call us. There has to be a percentage who do not know or forget that we offer warranty service free.

You will also see higher rates from online stores because the long-distance shipping and multiple warehouses will definitely add a certain percentage.

Installation or lack of qualified installers will add more service problems as well, so be careful.

Poor handling and poor delivery have caused some issues, too.

Google stores in your area and reads reviews about store delivery experience.

Our Final Advice

If you buy a whole kitchen, there is a good chance you will still need service.

Bosch, Thermador, and Whirlpool’s brands (Jenn-Air, KitchenAid, and Maytag) have the best tech support and part availability, at least in Boston. Your area could be different.

Samsung, and especially LG, have bad reviews all over the internet because they do not have the infrastructure to support their growth. The product works. Their logistics need to be beefed up.

Most of these brands, unlike automobile manufacturers, offer minimal service.

Finding a retailer who can fix appliances in your local area is as important as the product itself.

Frequently Asked Questions

What is the best brand for kitchen appliances?

It depends on what you want. For commodity, Whirlpool, Samsung, Bosch, and LG based on their reliability percentages. For premium Wolf, Subzero, Viking and Miele.

What appliances are made in the US?

All of the Whirlpool Corporation and most Sub-Zero appliances are made in the U.S.

I really enjoyed this blog because I learned another point of view. Let me know what you think.

Best,

Michael A. Menn Principal, Architect

AIA, CGR, CAPS, CGP, NCARB, NKBA

Michael Menn Ltd.

The post The Most Reliable Brands appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

Written by Chef Michael Niksic  

There are some misconceptions about Chili. Too many “chefs” have the thought in their melons that chili should melt taste buds, cook for hours in an iron or aluminum cauldron or be consumed with a spoon. So so let me separate reality from those thoughts.

Adding heat in the form of spices and peppers is akin to a testosterone bath. Hotter isn’t better. It’s hotter. No more no less. If that’s your thing don’t ever cook for me. I like my taste buds intact not turned into scar tissue. If you think cooking chili in one pot for hours is cool do cook for someone else. If you are eating chili with a spoon, it’s actually soup. Chili demands being wolfed down with a fork! No arguments about beans please. I use beans and anyone else that does is free to do so.

Great chili is the result of great cooking methods and an understanding of those methods. Cooking beans separately allows for separate seasoning of them. It also allows for separation of cooking times for individual items. By prepping components separately like beans it allows for layering flavors and also intermingling the components for more distinct flavor combinations. This approach always beats having a case of lava throat because uncle Bob thinks it’s hilarious watching steam exit openings not meant to do so among the family at the annual barbeque.

Here are some preparation mistakes to avoid. If you are using ground beef, don’t cook it in the pot. Spread the ground beef across a baking sheet with raised sides on baking paper. Break it up into smaller pieces and season it well with salt, pepper, granulated onion and granulated garlic, maybe even cumin or chili powder as you see fit. Pre heat your oven to 450. Slide the beef in and keep it there until it browns and caramelizes. This will render the excess fat out of it and the extra water not needed (which can be dumped when it comes out of the oven). Let it cool and break it up with your hands and add it to the chili once you have sautéed your vegetables and added your tomato products. This will give your chili a rich beef flavor that cannot be duplicated by “cooking the beef in a pot which turns it gray, not brown). The juices from the beef will also boil your vegetables, another outcome that is not desirable.

Don’t add more vegetables to the pot than can be comfortably cooked by sautéing.   They will cook slower if overloaded, and simmer in their own juices rather than sear and brown with produces the nature sweet flavor desired. Use crushed tomatoes and tomato puree for the best tomato flavors and consistency. The juices and beans when added will add yet another layer of flavor to your chili. Don’t cook in aluminum anything, ever. It’s a soft metal and literally melts into your chili when it comes in contact with acidic foods like tomatoes. Sugar does not cut down acidity. Sugar is an acid. So that is impossible. It masks the tomato flavor by tricking your taste buds through sweetening the chili. Chefs that use sugar for this purpose are poorly trained. It’s a red flag for real chef to see that.

Chili when made smartly is rich in protein, high in fiber, vitamins & minerals. It’s also very low in cholesterol and calories. Always keep your food stored at less than 40 degrees in your refrigerator in air tight containers. Bacteria needs air and moisture to grow. Deny both access to your food and it will last longer and taste fresher. Keep one quart of soup or chili in a 1qt. container. If you have one cup left, keep it in a one cup container.

Chili comes in many forms and combinations. No matter how interesting the combinations are the outcome is always determined by the actual grasp of cooking methods by the person preparing it. Recipes don’t exist without methods. Knowing your methods is essential to producing the best results possible when making a meal.

Red Beans.

Soak 1# of red beans overnight in water in refrigerator. Drain the next day. Add beans to soup pot-heavier is better to avoid scorching by accident.

Add:

40 oz water-hot

12 oz tomato juice

3 tsp. chili powder

1 ½ tsp. granulated-or flaked onion

1 tsp. paprika

1 tsp. black pepper

½ tsp leaf thyme

1 tsp salt

3 tsp Cajun spices or blackening seasoning

Simmer everything until beans become soft but not falling apart, approximately 60 minutes depending on pan size and heat source. Take your time, stir regularly to evenly cook and prevent scorching. If beans are under cooked, and the mix is looking dry add a bit of water as needed and continue simmering until they are cooked to your liking. Remember they will continue to cook after they are removed from the fire. Cool as quickly as possible. Beans are mostly protein and can spoil easily if not taken care of. They will cool quicker if in a shallow container, spread out a bit. Shelf life is about 1 week in the cooler, in a clean, well sealed container at 38 degrees or less.

TURKEY & ANDOUILLE RED BEAN CHILI

8oz Andouille Sausage – diced                  10oz Turkey meat – diced

1 large bell pepper – diced                         1 ½ cups diced onion

3 stalks celery – diced                               4 oz mushrooms – sliced

1 ½ T fresh chopped garlic                     ¼ large bunch cilantro chopped

12oz tomato juice                                     1 recipe red beans

Sauté the Sausage until browned in its own fats. Remove from pot. Keep oils in pan. Sauté first the celery; next add the bell pepper, then the onion, then the mushrooms. Add garlic last. When vegetables are translucent, add tomato juice, cilantro and sausage, turkey and the finished red bean recipe.

Bring to a thorough simmer for about 15 minutes. Refrigerates well, freezes well. Let chili cool before refrigeration. Best & faster in a cold water bath and occasional stirring until room temperature. Keep in airtight container that is washed and sanitary prior to use. Refrigerated temp best at 38 degrees or lower, freezing at 10 degrees or lower. Bring to a boil before serving in a skillet for best results.   Any signs of gas build-up means it has been contaminated and do not serve. Bulging lid and air bubbles in the chili are “tells”.

Serve in tortillas, over mashed potatoes, on rice, over noodles. Serve with cheese, sour cream, crackers, or bread. Great ideas also include brunch, lunch, dinner, barbecues, tail gating, camping, late night snacks, halftime or picnics.

The post Start With Chili To Eat Healthy! appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

Russ Faulk, Grill Master and Chief Product Designer – Kalamazoo

A well-designed outdoor kitchen is easy to live with. If it feels like it takes an hour to get the kitchen ready for use every time you want to cook, you won’t be cooking very often. Key cooking items need to be able to live outdoors so they are ready to go. In exposed kitchens, our Signature Series of weather-tight cabinetry keeps all of your essentials protected. I also emphasize the use of low-maintenance materials in outdoor kitchen design – choices that can really handle the elements. You don’t want the outdoor kitchen that was supposed to be a luxury to turn into a chore instead.

You also want to design the kitchen around the functions of cooking and entertaining. The concepts of functional zones, landing areas and workflow planning are key to designing a cook’s kitchen. Hot zones, cold zones, wet zones and dry zones each require adequate space and careful consideration. Plan for how they will work together effectively for your main cooking and entertaining activities: prep, cooking, serving and cleanup. These are your primary workflows. It is helpful to remember that certain activities involve adjacent outdoor living spaces, and that people who are not cooking will still interact with the kitchen. A child coming to grab a cold lemonade from the outdoor refrigerator is a good example. It is a great idea to locate a beverage fridge near the edge of the outdoor kitchen so that your family and guests do not have to pass by a hot grill or heavy cooking activity to reach for a refreshment. If you dedicate enough space for each functional zone, you walk through each workflow, and you remember to leave landing areas (open places to set things down) at each key piece of equipment, you’re almost guaranteed to design a usable space.

My top tips for outdoor kitchen design are:

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• Complement the architecture of the home and make sure the outdoor kitchen does not look like an afterthought.
• You can never have too much countertop space. Counter-height rolling kitchen carts are a great way to expand counter space on demand.
• You really do need a sink.
• Plan for effective task lighting and ample ambient lighting. Keep those on separate controls.
• Choose the grill you know you are going to love for years to come. It is the heart of the outdoor kitchen, and it is not easy to swap out one built-in grill for another.

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Kitchens have changed a lot over the decades and planning for your kitchen remodel is very important. Technology advances and changing social dynamics have contributed greatly to the rise of the modern kitchen. There is a far bigger focus on open concept homes that revolve around the kitchen so everyone can be together. As with any modern design trend, clean and simple styles have become favorites for homeowners with natural light becoming an essential aspect of the overall look and function of the kitchen space.

With advice from design experts, here are the top 10 trends in kitchen design we expect to see in 2018.

1. Smart Kitchens

Technology has entered the kitchen in full force and not just in the form of fancy gadgets and appliances. Today, you can have a kitchen with technology integrated into every function and appliance–from the faucets to the fridge to the lighting. This is what we call a smart kitchen.

Smart kitchens are an evolving aspect of design. In fact, a lot of kitchens today are built smart from the ground up. For older kitchens, sensors, smart gadgets and other devices can be added to for convenience to the homeowner.

Ease add-ons are motion sense-equipped kitchen faucets that can sense the presence of hands underneath and will come on automatically or try a one-touch feature. Refrigerators that can alert you when your groceries items are running low or a coffee maker programmed to have your coffee ready when you wake up. There is also a gadget that monitors your eggs, telling you which ones are almost going bad. Do not forget to update your lighting system–allowing you to control all the lights from your smartphone or tablet.

Technology integrated kitchens are becoming more popular as homeowners experiment with novel technologies. This is one of the biggest trends going into 2018.

2. Cabinet Colors: White Stays, Gray Gets Elegant and Dark Paint Colors are the New Thing

White is still a big favorite for kitchen cabinets. Homeowners love it for its clean look, which is especially beneficial in a space that tends to get cluttered. White cabinets are simply beautiful and timeless and can be used in almost any kind of kitchen style. We expect white to remain a popular cabinet color in 2018 and probably for years to come. To break up the all-white kitchen expect to see islands in a variety of different paint colors or wood stain colors. The mixing of finishes create a needed accent piece and additional pops-of-color for the brave of heart.

As popular as white cabinets are, grey is the second choice for many. Grey cabinets are like a chameleon of sorts. Versatile for any look or project. Grey cabinets work great when paired with natural elements, glamour accents, or none at all.

White and grey seem to be the two big cabinet colors going into 2018 still. Their modern clean look will keep them as favorites for years. But there is another color palette slowly making its way into the kitchen–dark jewel tones: black, navy, emerald green and even plum.  It will surprise you at how well dark kitchen cabinets can work in and/or enhance a kitchen space with its dramatic and luxurious feel.

Dark kitchen cabinets portray full-on elegance and a deep rich luxurious atmosphere that the other options just don’t.  They cast the kitchen in a subtle dramatic essence.   However, you have to be careful that it does not overpower the room, making it feel perpetually dark. But more and more homeowners are getting bolder and opting for a kitchen with dark cabinet colors in 2018. While a darker color palate may not be the new white anytime soon, it certainly will get more popular with time.

3. Streamlined Designs, Materials and Textures

While styles like farmhouse and mid-century modern are still popular, homeowners are getting more streamlined in their overall aesthetic, designs and alternative materials for kitchens. Stress-free environments are what you would like to come home too, and drown out the day to day stresses of life.  Which usually means, simplicity.  Take a look at our home remodeling portfolio for design ideas.

Removing upper wall cabinets has become a growing trend in the last few years since it opens up the visual space making the kitchen appear much larger and brighter.  It allows you to utilize the countertop space more productively.  Not to mention, most people can’t reach what is on the top shelves of the cabinetry anyway.  Although open shelves would be a great alternative if the added storage space is needed or a focal point element was desired.

When we say streamlined, we don’t want to equate that with boring.  So, consider materials with texture.  If you are using open shelving, rough cut wood to bring in natural elements or metal tubing for a more industrial attitude. Floor tiles in a natural stone or backsplash tiles that are sculpted, beveled, or stacked make for the perfect focal point.  These interesting textures are very different than the usual polished or glossy finishes we see everywhere. You may even want to consider a ceiling treatment to bring in that added punch.  Coffered, tray, and wood beams are the perfect choices to consider.

4. Quartz is Still King

For high-end kitchen countertops, quartz still reigns supreme. The material is extremely hardy, can last virtually forever, is a breeze to maintain and is anti-microbial. Granite, the main competitor in the high-end bracket, requires slightly more maintenance.

When quartz countertops first came into the market, the main worry was lack of variety in terms of colors and finishes. But with time, thanks to technology, manufacturers have provided a wide range of colors to choose from as well as realistic stone patterns. You can even get quartz finished with elaborate swirls and large veining to imitate other materials like natural stone. These unique styles have become immensely popular.

But there is a notable trend toward softer and more neutral colors. More and more homeowners are opting for colors like: grey, taupe, creamy or white finishes. The pattern preferences have changed to veining from particulates that we’ve seen in past years. This definitely follows the trend towards cleaner styles seen in most home spaces.

While we are still on the topic of countertops, it is important to mention the rising popularity of composite sinks. These are sinks made from the same material as the countertop.  This creates a cleaner uniform look and makes cleaning and maintenance much easier. However, it is going to be a tough battle against the still very popular stainless steel and farmhouse sinks.

5. Effective Storage Solution Cabinetry

One of the biggest annoyances with kitchen cabinetry is the unnecessary waste of space. The way the basic shelves and drawers are structured leaves a lot of wasted space. Worst of all, available space is often too small for some of your larger things or the opposite: it’s too wide and does not give you a way to properly and efficiently organize the space.

One of the foundations to a functional kitchen is using kitchen storage. If it is inadequate or ineffective, you will be faced with endless frustrations and challenges. To counter these storage challenges, homeowners are starting to look for better storage solutions within the cabinetry. These can include: appliances garages for small appliance, drawer dividers for cutlery & utensils, pull-outs for spices, tray dividers, roll-out trays and caddies for pots & pans; as well as wastebasket cabinets for garbage and recyclables and/or deep drawers. These will make it easier to store foods, drinks and small appliances.

2018 will also see a range of new kitchen storage options throughout the whole kitchen–focused on making daily lives more effortless and making cooking fun.

6. Appliances: New Styles and Preferences

If the kitchen is going to face a revolution, the appliances will not be left behind. One of the hottest trends we are seeing for 2018 is gray-toned appliances in a dark brushed metal finish.   Stainless steel appliances have dominated the market for quite some time, so seeing a different finish come into play is not surprising.  Traditionally appliances are sold in suites, but occasionally you will find a refrigerator in red or the vintage style range in a blue and so on.  This is definitely a departure from the once traditional all-white appliances. However, homeowners seem willing to experiment with a wider range of tones around the kitchen these days.

Even the interest in “must-have” commercial ranges seems to be fading a little. More and more kitchens want to include induction cook-tops with separate single wall ovens. This trend can be more expensive than commercial ranges and often take up more space. But as in many of these trends, aesthetics is a major issue.   More homeowners are wanting a changeover from the more common commercial range look.

Changes are also happening in the oven world.  Steam ovens are fast becoming the new “must-have” appliance. They cook food much faster, retain food nutrients and flavor better than conventional ovens. Leaving your meals juicy and delicious just like if you were dining out.  Are you limited on aisle space, then consider getting a French Door wall oven.  Not only are they stylish looking they can come equipped with Bluetooth so that you can control oven functions remotely from your smartphone.  Stuck in traffic, worry no more.

7. Hardwood Flooring is Still the Shining Star but Ceramic Tile is on its Heels

Hardwood flooring is still very popular when it comes to kitchen flooring. But the second most popular option, ceramic flooring, is about to get more attention. Thanks to technology, ceramic flooring now comes in a wide variety of designs and styles and sizes.

For example, you can get ceramic tiles that look exactly like hardwood flooring. So if you want to retain the hardwood look but wanted a material that is easier to maintain, consider using ceramic. In addition to wood, ceramic tiles can be designed to resemble a range of other materials including natural stone. Even the surface texture is changed to mimic these materials.

In terms of size, you do not have to go for traditional sizing any longer. It seems like the sky is the limit with variety and larger format tiles. You can get single plank tiles that resemble actual wide planks of hardwood once laid down on the floor. Or you can get custom cut tiles to create a uniquely patterned kitchen.

8. Single Level Multipurpose Kitchen Islands

Kitchen islands are no longer an afterthought or something small to squeeze into the space. They have become focal points and the hub of the kitchen. One of the changes emerging is the single level larger sizing, serving multiple uses; especially since we are seeing less wall cabinet space in kitchen design. The kitchen island is meant to create an impact, and its design must make a statement.

The 2018 larger kitchen islands will become the jack-of-all-trades. They will have storage solution cabinets and be fitted with various under-counter appliances while also providing seating–serving as a casual dining and/or drinking bar. To accommodate the increased size, we are seeing a tendency for the kitchen island to extend into living room spaces in homes with open plan designs. This ensures the kitchen island can be multi-functional without cluttering up space in the kitchen.

9. Pet-Friendly Spaces in the Kitchen

The kitchen can be a hazardous place for babies and pets if you are not careful. While we try really hard to babyproof the cooking area; we do not think much about pet-friendly spaces in the kitchen. But 2018 is bringing along some great ideas for a pet-friendly kitchen.  If you are considering what flooring to choose for your pet-friendly space, check out this article,

One great idea is a feeding station. This is usually at the end of a cabinet run or in the corner where you can set up your pet food storage cabinet, feeding station, toys and anything else pet-related.  You can even design a kitchen island with a built-in doggy bed underneath the countertop. If you have cats and a little extra money to spend, consider a slide at one corner of the room where they can play until they are exhausted.

Conclusion

Let these upcoming trends serve as design ideas for your 2018 kitchen renovation or new home construction. These ideas combine the best in functionality and aesthetics to create the ultimate kitchen.

The post 9 Top Trends in Kitchen Design for 2018 appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

Can you believe we’re already well into June? Seems this year has just flown by. If you’re wondering what is trending in kitchens this year, I have a few things that are popping up on my radar that are evolving trends to watch!

Cabinets:

• Style: Definitely more straight lines (no fussy details) and simpler door styles (Shaker seems to be King!)
• Colors: White still reigns as one of the most popular kitchen colors, but I am seeing a trend in my own clients toward warmer woods (mid- darker colors). Greys are still getting a lot of traction but a surprising color that is emerging is Navy! It can be done in a dark hue that works with both other painted finishes like whites and with wood tones. A big surprise, but interesting!

Cabinet Accessories: Everyone wants to utilize their storage better and here are some creative ways to do that!

• Cabinet inserts that allow you to pull them down and access what is in those wall cabinets (great for living in place!)
• Dedicated cabinet inserts to organize all those plastic food storage containers
• Corner cabinet pull-outs that allow you to utilize that dead space for great storage

Hardware:

• Believe it or not, brass is coming back! It’s a little more refined and much less Colonial and works great with whites and greys!
• Brushed and polished nickel are still very popular

Appliances and Plumbing: “Smart” appliances that can be controlled from your phone are here. It’s not a “Jetson’s” world just yet, but we’re definitely closer!

• There are ovens that can be programmed from your phone so that when you arrive home the oven is already pre-heated.
• Refrigerators can keep track of both what’s in your fridge and its freshness – good to know when that carton of milk is about to go bad!
• Faucets that can operate on voice commands with precision. Tell it to pour 8 oz. of cold water and that’s what you get!

Hope you’ve enjoyed this quick update to keep you in the know!

Catherine Schager – Catherine Schager Designs

The post Mid-Year Kitchen Trends appeared first on Michael Menn Ltd. Architecture-Construction-Excellence.

Why Roast Your Turkey Whole This Holiday? By: Chef Michael Niksic

I have no good answer in favor or roasting it whole and I don’t recommend it. 

Here is why:

1st things that hurt are the large amount of space & time a whole turkey takes up in the average home oven. Both will impair efficient production of the rest of the meal.

Why roast it whole? So Uncle Bob can try not to bleed this year while enacting the ceremonial carving job? While we are talking about this could someone please hide that “robe and tall paper chef hat” he covets and wears? Odds are he is not too good. Last time he carved anything it was probably a coupon from a paper! Now the turkey is most likely served cool to cold. The table is insanely crowded to accommodate the new urban renewal project taking place on the dinner table. There is more mess to deal with and less room to do it. Thanks Uncle Bob! Have another Peach Martini. Just moving a heavy bird in a hot roasting pan that has hot juice & oil in it in a kitchen of novices with probable counter/space issues makes no sense. The resistance to stopping this approach is fueled by not wanting to change anything. Change is bad! We always do it like this! By the way Uncle Bob you may want to stick that finger in the burner. I don’t think that’s cranberry sauce dude! Isn’t it about time for the annual family road trip to the ER? It’s comforting in an odd way to have the whole triage staff waiting at the door knowing Bob’s arrival is imminent.

When I was a kid I remember many people resisting this new appliance called an electric oven………….
Roast the Turkey, cut up, the day before. It won’t be dry unless you overcook it. When the turkey is cut up like a sectioned chicken you can season it evenly and properly. There will be more brown caramelized exterior surface. The same part everyone duels for. It won’t take as long. You can more accurately roast each part of the bird when its cut up before cooking. You don’t blow away one section waiting for another to cook. Splitting the breast increases cooking speed and does nothing to affect moisture loss. You are creating more exterior surface by splitting it open. You are also adding more exterior surface to season. Roasting the turkey the day before allows easy containment of the mess created while handling the bird. It also allows you to pull the bones that you just roasted and make a killer stock. A great stock makes a great sauce, stuffing and the proper au jus necessary to reheat the turkey. Never stuff the bird. The internal temperature combined with the bread, eggs, cheese. Vegetables, nuts and any combination of them is perfect for salmonella to grow at an incredible rate and can sicken the elderly, infants and anyone with a weak immune system.

To make a good stock you will need to simmer the bones for about 2+hours. Adding some chicken bones will make a stronger stock and not over power the turkey. Adding a carton of turkey or vegetable broth won’t hurt. Always lean toward quality broths and away from MSG & excessive sodium content. Use carrots, mushroom, onion & celery as your core vegetables for your stock. Always add garlic if used near the end of the cooking of the stock. Seasonings if used can be added in the last 20-30 minutes. Don’t stir the bones once you start. Starting with cold water can help make a clearer stock but its not mandatory. Cut the vegetables an inch or two in size to make them less prone to dissolving and flaking apart from cooking for so long. This also helps make a cleaner stock. It’s important because the more you reduce a stock that is poorly made the more pronounced all the flavors in it become. Adding only a couple pieces of onion skin can help filter the stock. The exterior of the peel gets sticky when simmered at length and floating small pieces of (anything) will more often stick to it than not.

Use corn starch to thicken your sauce or gravy. Using flour will manifest a dull flavor with your final sauce. Cornstarch will cook “cleaner/clearer” so your taste buds are not impaired when in touch with it. The flour will be very effective clogging the pores of your tongue making it harder to discern flavors, especially salt. If you feel salt is a flavor that is also a need of modification:) Salt is an enhancer. It enhances your ability to taste other flavors more effectively and more efficiently. With the stock finished the day before the day OF becomes so much easier to serve, and more importantly ENJOY!

Brushing the outside of the bird with a thin layer of oil makes for a crisper skin. The nature of turkey skin to remain crisp from roasting = short life span for that characteristic. So that argument against reheating isn’t really pertinent. Plus the meat exposed and roasted crisp does hold up well. Roasting should take place at around 375 degrees and the pieces when roasted separately need be turned over to brown more evenly. Length of roast time has many variables so your fall back is always an internal temperature of 165 degrees for all of the pieces. Convection ovens generally roast more evenly than conventional ovens. Don’t fear turkey slightly under cooked or just finished by a hair at 165 but looks too “pink”. You are reheating it in its own broth so repeat to 165 throughout on game day. Store over night at 40 degrees or colder and covered. Avoid aluminum foil touching your food. Use baking paper between your food and the foil to avoid touching. Ingesting any amounts of aluminum is not a good idea.

One last note always wipe down the entire kitchen with a clean towel dipped in a solution of 2 Tablespoons of bleach and 1 quart of water. That should kill most any bacteria it touches so make sure handles, knobs, touch screens & faucets are on your short list.

The Food Mercenary

Chef Michael Niksic

FreeCookingPrograms.com

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