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Divine's Green Kitchen is Blooming
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Divine Kitchens is currently in the
midst of installing its first Green Kitchen right in the Westborough showroom!
The project includes cabinets from Holiday Kitchens, an environmentally
responsible cabinet maker in Wisconsin. Some of the Holiday Kitchens options
are made from recycled materials and all are created using manufacturing
processes that maximize material yield, recycle waste wood, and are finished
with stains or paints that contain no volatile organic compounds (VOC) and no
added formaldehyde.
As for countertops, you'll find three new
alternatives. The first is from IceStone, a material produced in Brooklyn, NY,
that is made from 100% recycled (post-consumer and post-industrial) glass and
concrete. Completely non-toxic and free of any petroleum-derived materials,
IceStone offers a beautiful array of colors. The island countertops in Divine
Green Kitchen Studio are made concrete, while the desk area is made from Caesar Stone.
The area also includes energy-efficient
appliances from Gaggenau and a combination of great lighting options. Call 508-366-5670 if you would like to
receive an invitation for our September 25th Opening Event!
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Help Divine Reach Best of Boston 2008!
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While Divine Kitchens was announced by Boston
Home as Best Resource for Countertops in 2008, we're now being considered for Best
of Boston by Boston Magazine as well and need your help. Click on
the link below to nominate us by filling in our name next to the categories you
believe we deserve...perhaps Designers: Interiors Traditional or Interiors
Contemporary (depending on which you know us for personally). Other clients
have offered Best Kitchen & Bath Cabinets or, with our new green kitchen
initiative, perhaps Designers: Eco-Friendly. Whatever you choose, we are very
grateful for your time. This is not a popular vote, but rather shows the editorial
staff that we should be carefully considered and researched for that category.
Deadline is July 31st.
Thanks for your help!
http://www.bostonmagazine.com/boston/home_nominations
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Barsoum Profiled in Boston Globe
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 Boston Globe columnist Susan Chaityn Lebovits
profiled Divine owner Mariette Barsoum in her "People & Places" column this
Spring. Lebovits was interested in Barsoum's "living the American dream"
personal story and wove her human interest throughout the article. Click
here to read the article.
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Wellesley Kitchen Featured in
May/June Women's Day Kitchens & Baths |
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Those who enjoyed the personal story of
how Divine Kitchens came to be, profiled in the Boston Globe West (see article
above), might be interested in the couple who suggested that Mariette open her
own design firm. Anne Marie and Daniel Dangler's kitchen, Mariette's first job
as Divine Kitchens, can be found on page 62 in the current issue of Women's Day Kitchens & Baths. The
Wellesley Before & After transformation chronicles how Anne Marie hand
washed dishes for 12 years until Mariette helped them create a two-cook kitchen
that changed the look and feel of their Cape Cod-style home. This was a win/win
story all the way around!
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Named 2008 Best of Boston Home Resource for Countertops
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 It was a delightful gathering of
greater Boston's top home design resources at Boston's Institute of
Contemporary Art this Spring when Divine Kitchen was recognized as 2008 Best of
Boston Home winner for countertops. The Boston
Home magazine write-up suggested, "Take a tour with owner Mariette Barsoum
and discover nontraditional choices like glass, stainless steel, concrete and a
range of new sustainable materials (including paper-based products)."
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Reserve Your Space in a Divine Seminar
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Divine Kitchens will be offering its popular free seminars
again, starting in October. Each seminar runs from 6:30-8:00 PM and takes place
at the Divine Kitchens Showroom in Westborough. As the seminar size is
intentionally kept small, to allow personal attention for all guests, it is
recommended that you reserve your spot early! These are always filled far in
advance.
Thursday, October 9th - 6:30PM: How Much Will My
Dream Kitchen Cost?
Learn all you need to know about the remodeling process and
what goes into designing the kitchen you imagine.
Thursday, October 16th - 6:30PM: How Much Will My
Dream Bath Cost?
Learn all you need to know about the remodeling process and
what goes into designing the master, family or guest bath space you imagine.
Additional information on the seminar
and updated schedule is here.
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Divine Kitchens is Growing
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We are pleased to welcome Kevin Mayo and Rob Hassard. Kevin and Rob join us as full time lead carpenters.
Please join us in Welcoming Kevin and Rob.
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Divine Taste
Risotto
with Vegetables in the Gaggenau Steam Oven
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Risotto is a creamy,
textured Italian rice dish that is stirred constantly on the cooktop. Stirring
the rice releases the natural starch in the rice and thickens the chicken
broth. Cooking the rice in the steam oven
is a simplified way to create the desired creaminess.
Long-grain rice will not
create the desirable creamy results. Use this recipe as an appetizer, light
entrée, or a side dish. This dish is light with very little fat.
Step 1
Cooking Time: 15 minutes
Oven Temperature: 220°F preheated
Moisture: 100%
Utensil: Oven tray
Step 2
Cooking Time: 5 to 10 minutes
Oven Temperature: 220°F
Moisture: 100%
Utensil: Oven tray
Serves 6 to 8
Ingredients
1 teaspoon saffron threads
4 cups hot chicken broth
1 tablespoon olive oil
1/4 cup finely chopped onion
1 cup sliced mushrooms
1 tablespoon butter
2 cups Arborio or short-grain rice
1 cup dry white wine, vermouth or chardonnay
10 ounces asparagus, chopped
1/4 cup frozen green peas, thawed
1/4 to 1/2 cup grated or shaved Parmesan cheese*
2 tablespoons chopped parsley
*Adjust amount of cheese to personal taste.
Steep saffron in hot
chicken broth for 10 minutes and set aside.
Heat a large skillet on the
cooktop over medium heat. Add 1 tablespoon olive oil. Add chopped onions and
sliced mushrooms and cook until slightly softened. Do not brown. Add butter to
the onions and mushrooms and melt. Add rice and stir to coat. Add 1 cup of
chicken saffron broth, stirring constantly until broth is partially absorbed.
Add 1 cup of wine. Heat quickly to partially absorb wine while stirring the
rice. Place rice mixture in the solid oven tray. Place tray in the preheated
oven. Add the remaining chicken saffron broth and cook (step 1). Stir rice to
begin to create the creaminess. Place asparagus and green peas on top of rice.
Continue to cook (step 2) until rice is done. Rice will be creamy and soft in
appearance. Stir in cheese just before serving and sprinkle with chopped
parsley.
You are invited to visit Divine Kitchens in
Westborough to view Gaggenau's amazing steam oven and learn about its healthful
cooking benefits!
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 Thank you for viewing our newsletter. I sincerely hope you find the contents informative. If you have questions, comments, or if we can be of any further assistance, please contact us.
Sincerely,
Mariette Barsoum, CKD
(508) 366-5670
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