Who designed your kitchen? I designed it with
the help of an architect friend, Chuck Thompson.
What changes did you make or challenges
did you face when when you designed/
renovated your kitchen? The house was built
in 1890 and originally [the space included]
three rooms, a kitchen, dining room and
bedroom. We removed walls and made three
rooms into one big open plan kitchen, living
and dining room. I also had a fireplace and
wanted to make it viable for cooking and
spit-roasting. I brought in a Greek journeyman who specialized in fireplaces and he
worked with me to make a functioning fireplace suitable for cooking. Jefferson Mack
was brought in to design the ironwork.
What inspired your kitchen design? My
kitchen was inspired by my travels. I collect
as I go. I’ve carried back fabric from Italy,
lights from Morocco and plates from Spain,
Provence, Italy, Greece and Portugal.
What is your favorite aspect of your kitchen?
I love that it’s open, inviting and warm. My
kitchen is where everyone gathers. There is
a lot of work space, which is perfect for the
weekend classes that I do. After we all cook
together, then we gather around the big table
and share a meal. I love that.
If you could add or change one thing in your
kitchen, what would it be? I would love more
storage space but that’s not going to happen.
I have to be choosy as to what I bring into the
kitchen. Every tool, every pan has a purpose.
What role does the kitchen play in the context
of your home life? I love to entertain and my
kitchen is perfect for that. It truly is a gathering
place for friends and family. We always seem
to gather around the larger island for a glass of
wine or a bite to eat. I also use it for my weekend
cooking classes. I have enough space for eight to
10 people to cook plus t wo ovens and six burners.
How many cooks in the kitchen? I do all of the
cooking for my husband and myself. Joe says
that when he met me, he stopped cooking. He’s
a great dishwasher.
Is there a favorite utensil or special appliance you
can’t live without? I love my Vitamix for smooth-
ies, pureed soups and instant sorbet. It’s the best.
Gas or induction? Gas — for me there’s no
other way. One of the most common questions
I am asked in interviews is what is my favorite
range. Wolf is my answer. It’s the best com-
mercial/residential range.
Your favorite way to host a dinner party/
entertain guests? I love to have friends for a
drink first around the island and then a sit-
down dinner with at least three courses.
Whom would you like to have as a dinner guest
or cook with? Yotam Ottolenghi (a British chef,
cookbook writer and restaurateur).
Favorite meals to prepare at home? Either a
seasonal soup or salad to start, a leg of lamb
that I spit-roast in the fireplace, and oftentimes I make a fresh fruit sorbet for dessert.
You have traveled to almost every continent.
Do you have a favorite country and cuisine?
I rent villas and conduct weeklong culinary
excursions to France, Italy, Spain, Morocco
and Greece. I gravitate to the Mediterranean
and love anything that has to do with olive oil
and wine. These countries feed my soul.
What three ingredients can be found in your
refrigerator at all times? Wine, amontillado
sherry and a good bottle of champagne. A girl
has to be prepared.
I DO ALL OF THE COOKING FOR MY
HUSBAND AND MYSELF. JOE SAYS THAT
WHEN HE MET ME, HE STOPPED COOKING.
