Spacial Design Website
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www.spacialdesign.com
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Spacial Design is on Facebook!!!
Social media more than ever is the new way to communicate with past, present and potential clients.
We will be featuring client project photos, as well as upcoming seminar information.
Become a fan today by visiting...
www.facebook.com
search for "Spacial Design"
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Potato Salad with Pancetta, Rosemary and Lemon

Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil
Ingredients:
- 5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)
- 1/4 cup fresh lemon juice
- 1 tablespoon minced fresh rosemary
- 2 teaspoons finely grated lemon peel
- 1 garlic clove, pressed
- 2/3 cup olive oil
- 3 pounds Yukon Gold potatoes
- 3 large celery stalks, thinly sliced
- 2 tablespoons chopped fresh parsley
Preparation:
Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 15-20 minutes depending on oven temp. (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
Sprinkle pancetta and chopped parsley over potato salad.
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Spacial Design
Cabinet Line Promotions
Several of our semi-custom and custom cabinetry lines
have amazing quality cabinets to offer; and are currently passing along additional savings to you!
Lead times are down, so that means faster delivery times to you!
Please see the list below for current offers:
Aristocractic Cabinetry
Take 10 off all orders between August 1 - December 31, 2010!
Now offering a full overlay "face frame" case at 12% off....This combination means up to 22%...what a deal!!
Dura Supreme Cabinetry
For orders received between September 20th and November 1st, 2010; you will receive "No wood species up charge OR No finish up charge...this could mean up to 40% off depending on the finish process...amazing deal!!
Holiday Kitchens Cabinetry
"Fabulous Fall Five" promotion gives you 5% off all orders AND Spacial Design being a "Premier Dealer" for Holiday gives you an aditional 5% off...making it 10% off through November 15, 2010
Merit Kitchen Cabinetry -
Is offering NO up-charge to plywood or Eco-Plus cases until September 30, 2010
Spacial Design is offering it's
"Fall Special"
an additional
10% discount
on all cabinetry orders through
November 30th, 2010
NOTE: Existing estimates already have these discounts factored into the final cost.
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Cooks with Books Events
Cooks with Books events are held at outstanding Bay Area restaurants. The meal is prepared under the supervision of the author/chef, who speaks to the group and visits with the guests throughout the meal. Coffee and conversation usually end about two hours later. These are happy, convivial, fun-filled events for any lover of fine food and wine. Tickets are purchased in advance at Book Passage or at www.bookpassage.com. The price includes the meal, wine, tax, tip, & a signed copy of the author's book.
Frank Falcinelli &
Frank Castronovo
Book:The Frankies Spuntino Kitchen Companion & Cooking Manual.
Where:
Ad Hoc Restaurant
6476Washington Street
Yountville
When:
Friday September 17, 2010
5:00 pm
Cost:$145 per person
$250 per couple
From Brooklyn's sizzling restaurant scene comes one of the hottest cookbooks of the season. Everyone flocks to Frankies Spuntino-a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens. The two Franks, both veterans of gourmet kitchens, have created a menu filled with Italian American comfort food. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are scrumptious
Tyler Florence
Book: Family Meal
Where: Wayfare Tavern
558 Sacramento Street
San Francisco
When: Sunday October 24
5:00pm
Cost: $125 per person
$200 per couple
A very special evening with Tyler Florence, superstar chef, Food Network host, cookbook author, and the proprietor of Wayfare Tavern. Florence is famous for championing simplicity, freshness, and culinary honesty in the kitchen. In this new cookbook, he brings it all home to working with wholesome and locally fresh ingredients. Not only is this event a super launch for his latest cookbook but we will also be celebrating the opening of his new restaurant, Wayfare Tavern in San Francisco!
Michael Chiarello
Book: Bottega
Where: Left Bank Restaurant
When: Wednesday October, 27 @ 6:30 pm
Cost: $140 per person
$195 per couple
Within a year of its opening, Michael Chiarello's restaurant Bottega in the Napa Valley was selected as one of America's best new restaurants by Forbes and Esquire and a top new-comer by Zagat guides. Chiarello's signature dishes are full of big, bold Italian flavors, which draw inspiration from his Calabrese roots. Chiarello has been a fixture on Top Chef Masters, the Food Network, and PBS. Now, with Bottega, home cooks can enjoy the Bottega experience.
Rosetta Costantino
Book: My Calabria
Where: A16 Resturant
2355 Chestnut Street
San Francisco
When: Sunday November 14,2010 @ 12:00 pm
Cost: $115per person
$185 per couple
Rosetta Costantino grew up in the rugged landscape of Calabria-her father was a shepherd and wine maker. When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta, and pasta fashioned by hand. Costantino introduces readers to the fiery simplicity of Calabrian food in this delicious cookbook about a little-known region of Italy. A16 Restaurant, named after the highway that traverses southern Italy, is the perfect setting for this unique event.
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Sept 2010
Issue 11
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The Design Dish
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Keeping you updated with the latest and greatest information in Kitchen & Bath Design, Cabinetry, Plumbing, Lighting and Accessories!
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Hello Friends!
Summer is over and Fall is approaching! We hope you got to vacation somewhere adventurous or just enjoyed staying close to home in this very special place that we live!
We have been taking some time off to spend with our families and friends but continue to feel so lucky for all of you who have kept us busy with your remodeling projects.
Susan & Jenn
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"Where do I start?"
Have you been pondering for months (or sometimes years) the wonderful idea of embarking on a Kitchen remodel? Possibly you have just moved into a home that needs some updating or you have been living in a home for several years and dreamed of turning your dream kitchen into a reality. But then you think, "all the decisions, the dust, the uprooting of my daily life!"
So, we thought that answering those questions for you may take away some of the hesitation and anxiousness that comes with considering and starting a remodel.
Question: Should consumers put together/hire a team...architect, contractor, kitchen designer, interior designer?
Answer: For a Kitchen Remodel, I suggest a Kitchen Designer, Contractor and an Architect or Engineer (if needed) working as a "team" with the homeowner. If there is a strong team working together from the beginning there is a lesser chance of problems that can occur during the "hand-off" process of details and which party is responsible for what.
Question: What do you want consumers to know about remodeling kitchens?
Answer: I love the whole remodeling process, and helping people get through it. I like to help people understand that remodeling a Kitchen is the most difficult, complex and costly project there is.
From the initial conversation with my clients to discuss their wants and needs, design and layout of the very best space plan for their personal and family needs, product selection, project management and being there for the times when the inevitable "stuff comes up." Hiring a Kitchen Designer can put a client at ease and take away the overwhelming process of making a lot of major decisions.
I also love food and to cook! I understand how a cook needs to be able to function in their Kitchen. What and where they need to store items and tools that help keep their Kitchen running smoothly and effectively during busy times and the more carefree times of being in a space where you can slow down and enjoy.
I care about where my clients will cook, clean and live while their remodel takes place, as that can last for several weeks and sometimes months. I want them to be able to set up a temporary kitchen where there can eat nutritious foods, especially during the stress of their Kitchen remodel. You cannot survive on granola bars for three months!
Question: How can conflicts be avoided?
Answer: Communication is key! Every meeting, e-mail and phone conversation should be documented by all. If you have several cooks in the kitchen - you want everyone to be on the same page in the cookbook!
I like to have a job-site binder that has information for everyone involved on the project. This includes contact information, plans and elevations, specification sheets, appliance specifications and manuals.
On my end, I always want to be clear with my clients and what their needs and desires are for their dream Kitchen. It is important to be clear on budget and design ideas. I also ask clients to go through magazines and pull concepts that clearly represent ideas that they like.
I am here to (realistically) guide them through the design process and hopefully get them what they "want and need." Sometimes the budget means the client may need to compromise on the "wish list." Research upfront is important in knowing all that is available and doesn't leave that door open of wishing they had done this or that.
Question: How involved does a client need to be before and after the remodeling process has begun? Can and should they leave it all up to the experts?
Answer: A Kitchen remodel typically requires hundreds of little and big decisions; and some homeowners are not usually able to make all of them up front.
Our goal is to to try and get as many of those selections finalized and written into our specifications packet at the start of the bid process. This way the client and contractor know the exact cost of their job.
I always try (along with the contractors I work with) to have a well thought out list of deadlines for those decisions to be made. Whether it's appliances, cabinetry or color selection, if everyone (including the homeowner) sticks to the schedule the job goes smoother!
Question: What are your thoughts on Green Design and Building?
Answer: I love this topic, as I feel it is crucial for us all to figure more ways to live sustainably.
I actually just received my certification as a "Certified Green Building Professional" from Build it Green. I thought it was important that I attain this certification not only to keep up with our world changes but to be able to well inform my clients of the importance and product selection out there that reflect these choices.
In Kitchens there are so many wonderful ways to design using Eco Friendly products. For instance, a number of the cabinet companies Spacial Design represents have "green" construction options. I love all of the recycled materials that we can use on counter tops, back splashes and flooring as well.
Lighting and flooring options have all stepped up as well!
Question: What other projects are you involved in? Where else can we get a bit of your wisdom?
Answer: You can visit the Spacial Design website: spacialdesign.com or our Facebook Fan page "spacial design" to see some of our Kitchen and Bath Designs.
Also, continue to read our newsletter, where you can always be up on the latest and greatest in Kitchen Remodeling!
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Spacial Design's Newly Photographed Kitchens!
Here are some of the latest Spacial Design Kitchen Designs!
Photographed by Lisa Farrar Photography.
Susan's Kitchen in San Anselmo
San Rafael Kitchen
Tiburon Kitchen
www.lisafarrerphoto.com
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DECIDING ON THE RIGHT CABINETRY FOR YOUR PROJECT
As the consumer you have many choices these days when it comes to where you buy your kitchen cabinetry. The first decision you need to make is whether you will go with semi-custom cabinetry, custom factory made cabinetry or cabinetry from your small local shop.
Factory made cabinetry has made huge strides over the past 10-15 years, offering you the buyer thousands of options. When you are determining the look of your new kitchen or bath, factory made cabinetry can create the room of your dreams.
Many small local cabinetry shops are offering great "deals," but "buyer beware." In light of the recent changes in the economy, many shops are currently just working for wages and do not consider their overall expenses when bidding your job. You need to question if they will still be in business after you have paid a large initial deposit and are waiting for the delivery/install....will they still be around? Also 2 to 5 years from now, will they still be there to answer or correct any warranty issues?
A major difference between factory and small local shops is that small shops cannot provide the same durable finish that a factory built (out of state) cabinet company can provide. It would be like comparing apples to oranges when you look at a catalyzed conversion varnish finish vs. what most local shops can provide with water based finishes that only "dry."
Conversion varnish is a fast-curing, tough, hard finish that is applied in two parts - a resin and an acid catalyst. The first is a blend of an amino resin and an alkyd. The acid catalyst is added right before application. Some manufacturers' then place the parts into an oven to add another level of durability; leaving the consumer with a long lasting finish.
Due to the daily wear and tear your kitchen takes, you need the most durable finish possible. Especially, if you are considering selling your home in the next 5+ years...you want the cabinetry to look like it was recently installed, not like it was completed 10-15 years ago.
The second decision is what "style" of case construction. Cabinets can be constructed with a "face frame" or may be of "frameless" construction (also known as European or Euro).
Contemporary or Modern cabinetry is often frameless and is typically constructed from man-made sheet materials, such as plywood, particleboard or MDF. The visible surfaces of these materials are usually clad in a maple veneer, wood grain melamine, or other material. More traditionally styled cabinetry will have a face frame made of solid wood. The doors will then overlay the frame partially or flush, leaving a minimal reveal between the case and door/drawer edge. Typically this reveal will range from 1/8" to 3/8."
A third and more costly category of framed cabinets is an inset door, in which the cabinet doors are mounted to fit into the "face frame". Inset doors require more precise alignment of the doors to the frames. Further, this alignment must be maintained with use.
Solid wood vs. particle board...Solid wood and plywood are durable and strong, but are more costly and offer less dimensional stability at manufacture than particle board. For cabinets and surface finishes that may sustain damage during long use, serviceability should be a huge consideration. Solid wood can be repaired by furniture refinishing to achieve excellent matches to surrounding wood finishes.
In comparison, veneered MDF and particle board are excellent choices when cabinets will be well-cared-for, or where service life is projected as intermediate, e.g., where the kitchen will be remodeled approximately every 15 years
The third decision is door style and wood species. There are endless options available (compared to ten years ago) to the homeowner. The doors style can be Slab, Recessed panel (flat center panel) or Raised panel. Both a Recessed and Raised panel are available with "Mortise and Tenon" or Miter" joinery.
Mortise and tenon joints are among the strongest available. The basic Mortise and tenon comprises of a tongue (tenon) cut into one rail and a mortise cut all the way through the other rail.
A Miter-jointed frame typically employs embedded metal fasteners to secure the stiles and rails (cut at a 45° angle.) The center panel within either frame, is typically made of solid or veneered engineered wood (either particle board or medium density fiberboard)
Wood species' options are endless; they included Maple, Quarter Sawn Oak, Hickory, Alder, Birch, Cherry, Mahogany, A few "Eco-Friendly" options are Lyptus, Bamboo and engineered veneers. For a more Modern look engineered exotics like Zebrawood, Wenge, and Birdseye Maple and Polyester finishes are readily available from most manufacturers.
Spacial Design has been in business for over 20 years and has quality suppliers that have also been in business for several decades. What this means to you; is that we will be here from the start of your job and continue to be there for any unforeseen issues that could arise 5-10 years from now. We consider ourselves to be a "Value Triangle," which means our company; products and design services give you the best value possible for your project.
Two major reasons that we are able to be so competitive, is due to the fact that we have low overhead and are members of a buying group that gets us excellent pricing on products and materials.
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Featured Products
36" AGA Pro Range
With energy saving and flexibility at the forefront of its development, AGA is proud to introduce the revolutionary PRO+™.
At the heart of the unique PRO+™ is an internationally patented Energy Saving Panel (ESP) which splits the oven cavity in two - offering you the choice of either a hefty 4.9 cu.ft. of cooking space or an everyday 2.4 cu.ft. oven. Flexible for your changing needs, this modern range, the World's Most Versatile 36" Self-Clean PRO+™ Range, is loaded with rich features and energy saving benefits. It is the perfect match for the environmentally conscious and avid chef.
44" AGA Dual Fuel Legacy Range
60" of Pro-Style Performance in Under 48" The Aga Legacy 44 offers 60" of pro-style cooking performance in a 44" package. It can bake, broil, steam, stir fry, roast and boil all at the same time...and look good doing it too, with many signature features.
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Warmly,
Susan
Susan Lund, AKBD
Spacial Design |
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