The main working area in this bright and bold blueberry blue was designed to handle with a minimum of fuss any assignment — from a toasted cheese sandwich for one to a buffet dinner for fifty.
All major equipment was arranged along one wall: two ovens; a four-burner cooking top, surface griddle and smokeless broiler-grill, a moist or dry food warmer drawer, and a refrigerator-freezer.
The central island that divided the cooking wall from the sink offered a choice of two work levels.
H&G’s Blueberry Blue color finished most of the cabinets and the refrigerator, and Delphinium glazed brick lined the back of the cooking niche.
The blues were relieved by lots of white, by a few doors and drawer-fronts in pale white-rubbed oak, and by the elegant bleached oak floor.
Sturdier dishes used for breakfast were stored in the kitchen proper in a cabinet next to the dishwasher, and the breakfast mats and silver at end of the center island.
The window over the double-bowl stainless steel sink and waste disposer was a translucent shade held in by tracks, like those for shades on Pullman cars.
The upper deck of the two-level island had a chopping block on the top. The lower deck, at a better height for rolling pastry, had a marble top, and incorporated an auxiliary sink with a high faucet (for filling tall pitchers or big pots).
On party nights or when teenagers take over, two or even three cooks can work together here without ever getting in each other’s way.
Drawers below the cooking center were hefty enough for storing skillets, cake pans, smaller saucepans. Larger pots go in the cupboard below, which has one long pullout shelf to make them easier to put in and take out.
Doors at end of the pastry counter concealed a shelf for the food mixer that pulled out and up, like the old-fashioned typewriter shelf in an office desk.
A few favorite utensils hung on decorative metal hooks on the side of the surface cooking niche. On the opposite side was a permanent rack for a set of everyday kitchen tools.