Spacial Design Website
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www.spacialdesign.com
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Recent Publication!
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We were featured in the Sept/Oct. Issue of Signature Kitchens & Baths Magazine!


Our client Jennifer Gundlach of San Rafael is thrilled with her "Taste of Tuscany" Kitchen
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Local Appliance Showrooms
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www.standardsofexcellence.com
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Local Cooking Events & Demo's
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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.
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Pumpkin and Brown-Sugar Crème Brûlée
- 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.
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November 2008
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"THE DESIGN DISH"
Keeping you updated with the latest and greatest information in Kitchen & Bath Design!
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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!
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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
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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
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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
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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.

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

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
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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.
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Warmly,
Susan
Susan Lund
Spacial Design |
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