Great Pinot Noir. Please. Few things make us happier (but mainly me) than a great glass of Pinot Noir. Tonight it is with Turbot, seasoned quickly and well, thrown in a very hot oven for 10 minutes (spice as you like, we like spice to bring out and highlight, but not dominate– in this case a touch of Herbes de Provence, salt, pepper); veg (Organic peas/carrots in a microwave bag – seriously, have you ever tried shelling peas? So not worth it – the flash frozen kind are just fine) and a nice salad (mixed greens, baby spinach, pine nuts, bit of blue cheese, golden raisins, vinaigrette) and that is about it. Dinner in about 15 minutes. Nothing fancy, or expensive, healthy, but absolutely as fabulous as anything recent–done and dusted in 30 minutes. But back to the Pinot, which lingers, while I type, Rebekah working in the office—a lovely New Zealand number, purchased for less than $15 (more than we like for a “normal” night, but, it is very difficult these days to find decent Pinot for less–everything you want, bright fruit, immediate access, with the slight black cherry and smoke that I love and none of the overwhelming, overbearing extraction that has become somewhat synonomous with “affordable” Pinot. The name? Nevis Bluff. The origin? New Zealand, Central Otago – picked up at The Wine Discount Center. The place? KitchenLab–world headquarters (our apartment kitchen in Chicago). The time? Monday night.  And a good one at that .

I have a confession to make…shoemaker’s kids have no shoes style. I am a kitchen designer and I sit here typing away as my husband cooks dinner (yes, I am a very lucky woman and he is a very good cook), and the front door of our apartment is open… as is the side window. Because….we have no hood! Yes, I live in Chicago, yes, it’s hovering around 32 degrees, and yes, as I sit here typing away sharing my confession with you all, my front door is still open and I’m sitting here in a sweater and scarf. I always tell my clients that it’s amazing what you don’t notice when you’re used to living with it – and once you actually have to pick things like the color of hinges it’s enough to make most people crazy. We keep saying we’re going to get one and install it and we keep putting it off. It might have something to do with the 14 inch- thick brick walls that we’d have to go through to get the hood to ventilate outside…but alas, here we are. So! That said, I really, truly, from the bottom of my heart recommend good ventilation. Especially when you cook anything on a high heat and/or pan sear. And typically I practice what I preach…in this case, I’m practicing my preach about being used to what we’re used to… and that everyone procrastinates!

Ok – so I’ll be more honest – we have a ‘hood’ technically…it’s a vintage hood shell that I love that I inherited…but it has no fan. We’ve been procrastinating because I want to retrofit a fan to the hood shell and my husband…well, let’s just say he’s more skeptical about the practicality of this.

I think we’ll do a regular post about designer confessions…I’ve got plenty. In fact, I shared one today with a client and I’ll share that  next week.

We’re all human!

-Rebekah

Check out the guest post from KitchenLab on www.thedesignfile.net

Kitchen design trends 2010

………One of the reasons for avoiding trends in kitchens and baths is that so much of what we do is permanent … and expensive. Flooring, tile, cabinetry, countertops, holes drilled for decorative hardware – so much more permanent than paint color, throw pillows, rugs, lamps, and accessories.

That said, the one prevailing trend that I see everywhere right now is a more sophisticated version of the “cheap thrill,” the spruce up, the makeover – whatever you want to call it.

Unless a homeowner is in need of a full gut-remodel, or in the position to afford one, a lot of people are looking for a way to re-work and re-arrange what they already have. Combine that with it being a new year — and the human psyche’s need to get a fresh start — and you have a compulsion to redecorate at the very least.

So, with that in mind, I’ve listed a few of my favorite ways to do upgrades around the kitchen if you aren’t looking to do a full-on remodel right now. Read more……

Renovation Style Magazine featuring a recent KitchenLab project. The article shows the kitchen mainly, but be sure to check out the whole house on our website…this is one of those house you walk itno and it just feels good. Originally built in a Victorian style, but had it’s facade changed to a Tudor in the early part of the 20th century. The bones and character of the inside was untouched, thankfully!  This project will also be featured in an upcoming issue of Chicago Home and Garden Magazine. Thanks for including us!

25 tips to get the ultimate kitchen from BHG.com and KitchenLab

1. Highlight the Cooking Area

Positioned to keep the chef focused on the cooking, this 48-inch-wide professional-grade range is flanked by countertops and spice storage. The range hood is made from fixed cabinet doors.

Thanks BHG.com for including this KitchenLab project!

Growing Family Craves Kid-Friendly

Kitchen on hgtv.com

Check out Kitchenlab’s Oak Park residence kitchen that was featured on HGTV’s I Want That Kitchens! and on hgtv.com