In This Issue
Current Economy - Good or Bad?
Real Estate Market Update
Mortgage Market Update
Kitchen Geometry
New Product Options
Clorox Goes Green
Spacial Design Website
www.spacialdesign.com
Recent Publication!


We were featured in the Sept/Oct. Issue of Signature Kitchens & Baths Magazine!

SK&B Cover Gundlach

Gundlach SK&B

Our client
Jennifer Gundlach of San Rafael is thrilled with her
"Taste of Tuscany" Kitchen

Join Our Mailing List
Local Appliance Showrooms

Bay Area Built-In's
www.bayareabuiltins.com

Cherin's
www.cherinshomeappliances.com

www.standardsofexcellence.com
Local Cooking Events & Demo's


Standards of Excellence

530 West Francisco Blvd.
San Rafael
Food For Thought
Tuesday November 18, 2008
Tuesday December 16, 2008
Join Chef Rachelle Boucher for a FREE culinary edu-tasting program
from 6:30 to 9:00pm.

Standards of Excellence
530 West Francisco Blvd
San Rafael
Every Saturday from 11:00-3:00 PM
Appliances Demos - See website calender for details.
www.standardsofexcellence.com

Dacor Showroom
871 Dubuque Ave
South San Francisco
Tuesday November 11, 2008
Tuesday December 2, 2008
6:30-8:30PM
Join the Dacor Showroom for a complimentary Dacor Dinner and Cooking Demonstartion.
Contact Charlene to reserve a space. 650.624.8283
See their website for more great classes and information and their products. www.dacor.com

Book Passage
Corte Madera
Sunday December 7, 2008
1:00-3:00 PM
Julia Myall
Kid's Cooking Demonstration

Left Bank Restaurant
507 Magnolia Ave.
Larkspur
Sheila Lukins
Sunday December 7, 2008, 12:30 PM
Featured Book: Ten: All the Foods We Love and Ten Perfect Recipes for Each.

 
  Pumpkin and Brown-Sugar Crème Brûlée


Creme Brulee


  • 1 15-ounce can pure pumpkin
  • 1/2 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 5 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 cups heavy whipping cream
  • 8 tablespoons raw sugar or golden brown sugar

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
More info:

This recipe can also be made using 3-inch-diameter ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes.
November 2008
 
SD Logo
                                    

"THE DESIGN DISH"





Keeping you updated with the latest and greatest information in Kitchen & Bath Design!

_____________________________________________
Hello Friends,

Happy Fall!

With the current state of the economy, we thought we would update you on what the Marin Real Estate Market specialists, National Magazines and Design Specialists are seeing with the current remodeling market.

At Spacial Design, we are still finding that homeowners in Marin County need to update and remodel their current residences; and that there is no better time to take advantage of low interest rates, as well as getting a better return on your money by putting it into your home instead of the current volatile stock market.


We hope you find all of the following information helpful - enjoy!

Economy = Bad.
Remodeling = Good!

The economy is in the tank. Home values are declining, and for-sale signs are everywhere. Jobs are being slashed. The credit markets are frozen.

Remodel now? 

Yes, for 10 reasons that, ironically, are mostly related to the housing downturn. According to the SEN Design Group, a national consortium of independent kitchen and bath professionals, which we are proud to be a member of.

SEN has published an informative little consumer booklet called "10 Real Advantages to Remodel Now."

A quick recap of those 10 advantages

1. "Weak resale market." It may be easier to improve your current home than to sell it and buy a nicer place.

2. "Lowest labor costs in years." All those displaced construction workers mean an abundance of trade professionals "at very reasonable rates."

3. "Wider selection and lower prices of new products." Oops, manufacturers introduced a flood of new products just as the housing market started to crash. To gain market share, they've priced many of them low.

4. "Increased flexibility in packaging the project." Hmmm, some remodelers may not like this one. The thinking: the plethora of readily available trades pros lets homeowners and GCs "unbundle" projects and work directly with those trades, thus lowering overall project costs.

5. "More responsive service." Remodelers, plumbers, electricians: they're returning calls and turning around proposals quickly.

6. "Banks chasing home equity loans." Are they? They were back in August, according to SEN, at least "for borrowers who qualify."

7. "Save big bucks on refinancing." Low interest rates = more money to remodel. SEN's hypothetical involves refinancing a 7%, 30-year, $200k mortgage on a home valued at $450k to a 6.5%, 15-year, $150,000 loan (taking out $50k for the new kitchen). Long-term savings: $243,815.

8. "80%-125% return on your kitchen and bath remodeling." SEN cites Money Magazine's returns. For more current data, we at REMODELING magazine suggest you stay tuned to our Cost Vs. Value (see link to 2007 data below) report.  2008 data will be released in November.

9. "Updated kitchens and baths help sell houses." If you remodel your kitchen and bath now, and sell in "2-3 years when the resale market has fully recovered, you are assured of recovering your entire investment within this time period," according to SEN.

10.  "Immediate improvement in your quality of life." Dollars and cents can never measure the emotional satisfaction "of holiday gatherings and spirited parties with friends in your new kitchen."

*Excerpted from Remodeling Online, October 2008

http://www.remodeling.hw.net/blogs/postdetails.aspx?BlogId=remodelingblog&PostId=85410

Please feel free to contact us for a free copy of the booklet

 

Real Estate Market update

Your Home is Your Best Investment!

 
With the market changes in the Real Estate Industry, we are back to Real Estate 101. Some homes are selling and some homes are sitting. The homes that are selling are the ones in good locations, with good curb appeal and show well. A home that shows well is updated and appeals on an emotional level with an emphasis placed on the kitchen, bathrooms, flooring and organizational flow.

The following link will show you an article from Remodeling Magazine that shows the 2007 "Cost vs. Value"  for California homes:

http://www.remodeling.hw.net/cvv/pacific.html

You'll see that the average Kitchen cost recouped was 89-97% and Bathroom remodels at 85-97%
That's great news!

If you would like more information on your homes value, please fee free to contact me:

Marty Bautista, Frank Howard Allen Realty
marty@dreamteammarin.com or 925-3272

                                          

Mortgage Market update

Current Financial Status

Contrary to the media's relentless representation with regards to mortgage lending the banks are still lending money at very acceptable interest rates. Qualifying for a mortgage by providing income documentation is no different than it was last year. There are still no income documentation loans available for all loans types.

Cash out refinances are still going strong for those wishing to pay off debt as well as perform home improvements. There is no better time than now to look at doing your remodel as most contractors are negotiating pretty favorable terms for construction projects.

Recently the government stimulus package raised the conforming loan limit to $729,750 in some areas.  This is only temporary and will change again to $625,000 at the end of 2008.

If you would like more information please do not hesitate to call or send an email.

I can be reached Monday through Friday at 707-778-1185 or email at mceverett@comcast.net

 

   Work Circles Versus Work Triangles
 
      An alternative kitchen geometry!

Is the traditional kitchen work triangle the best geometry for the modern home kitchen? No, says restaurant kitchen designer and general contractor Karl Hasz. "I think the triangle's clung on for so long because nobody questioned it."

The work triangle is inefficient and "old-school in thought and design," Hasz continues, especially when applied to large residential kitchens. "When you start looking at the triangle on a large scale, it makes less sense because everything is so spread out. The elements that are supposed to be oriented to each other are far apart."

Hasz, who owns Hasz Design Studio in San Francisco, designs high-end residential kitchens around his newly patented "work circle" theory, which he developed as a commercial kitchen designer. Restaurant kitchens typically have separate stations for different types of food preparation (pastry, pasta, meats, vegetables), for different modes of cooking (baking, stove-top, grilling, microwaving), for serving, and for cleanup. Each is outfitted with all the necessary tools and supplies.

Because dozens of workstations would be impractical in even the largest residential kitchen, Hasz simplified his residential concept into "circles of work." Each circle encompasses the tools, supplies, and surfaces for a specific task: food preparation, cooking, and cleanup. The work circles are placed logically and efficiently in relation to other task areas. A basic work circle kitchen has five to six circles:

1. a preparation area with a sink/disposal, dry storage, and trash, near cold storage;

2. a primary cooking area oriented to the prep area;

3. a secondary cooking area with landing surface or near main prep area, but tucked away from the main traffic flow;

4. a dry goods/dish storage and trash area;

5. a dish cleanup and trash-disposal area, with dishwasher out of the main traffic flow;

6. an auxiliary pastry and pasta area, incorporating storage and work surface, oriented to the primary cooking area.

Most appliances are located so that doors, when open, will not impede the flow of traffic. Hasz's work circle concept is all about activity within a certain circle, then the flow between circles, and lastly the flow between the kitchen and the dining room or serving area. Does Hasz's concept run rings around the triangle? He plans to conduct ergonomic studies to determine the answer.


    Work Circle Plan

*excerpted from www.residentialarchitect.com, October 2008
 
NEW PRODUCT OPTIONS

Kohler Prep SInk
 
Kohler Crevasse Prep Sink

Clean up as you cook with Kohler's new stainless-steel Crevasse prep sink. Shaped like a trough and sloped toward the drain, this faucet-free sink allows the user to rinse the sink or activate the integrated garbage disposal with the push of a button. An optional cutting board fits over the top of the undermount sink, making it easy to scrape food refuse straight into the trough.


 


Gagganenau Lift Oven
                     
Gaggenau Lift Oven

Modern ovens are always adding new features, but Gaggenau's lift oven is the first one to add an elevator. By pushing a button, the oven's glass ceramic base can be lowered to the countertop. After it is loaded or unloaded, the base then rises back to close the oven. This allows for easier loading and unloading, and keeps your arms out of the heated oven. The 24-inch lift oven is meant to be wall mounted. It has 1.8 cubic feet of space and offers 12 cooking modes, including convection and speed cook.
Clorox Goes Green

Clorox Cleaning Products

A new greener than green dishwashing liquid's hit the green market. No, the cleaner doesn't contain phosphorus -- or bleach or phthalates or petrochemicals. Most impressively, this dishwashing liquid also avoids 1,4-dioxane -- a cancer-causing chemical that even well-respected green cleaning product companies have said can't be eliminated without without compromising product quality.

Well, this new 1,4-dioxane-free dishwashing liquid hasn't compromised quality. It cleans quite well, in fact. And the liquid's made not by a super-green enviro company, but by Clorox.

In home tests, Green Works dishwashing liquid worked just as well as the Seventh Generation and other green products. According to Green Works scientist Sumi Cate, Clorox achieved this feat by starting from scratch. "We had a different approach to our formulation, I think, than other products do," Sumi said. Instead of taking a regular product and trying to substitute out some ingredients, Clorox "took a very blank slate approach and built these ingredients from the ground up."

To Read More:
http://www.blogher.com/cloroxs-new-dish-liquid-avoids-carcinogen-many-green-products

Special Offer

We appreciate all of your wonderful referrals to family and friends and now we want to give back to you. By referring a friend to Spacial Design... we would like to offer you a gift! That means for any referral that leads to a retained Kitchen or Bath client OR a kitchen cabinetry sale, we will send you a $200.00 gift certificate to your favorite restaurant, Spa or retail store.

Warmly,

Susan

Susan Lund
Spacial Design