Celebrating 20 Years and Counting…

Posted on by
Reply

Ray, 1992

20 years in business has left a couple of gray hairs on this remodeler (well, maybe more than a couple).

I opened our doors in 1992 during an election year when incumbent George Bush Sr. faced unknown Bill Clinton and the first serious (did I say serious?) 3rd party candidate ever Ross Perot. The country was still trying to pull out of a recession that seemed to linger on… based mostly on a housing bubble crash (with a minor banking crisis). I guess this is a “full circle” story.

With each passing year we have seen some of the country’s best and worst economic times. Hard to believe some of our most challenging times were at the height of the boom! You may have experienced the same issues I did-tradesmen that were too busy to return calls, human resource issues at their peak and the out of control price of goods.

As we move forward past the recent economic climate, I am grateful for what that GREAT recession has proved to me:

  1. The most important part of our business is customer service.
  2. By hiring like-minded people, our staff jumps right in to take their share of the project on with equal fervor and care.
  3. Committing to quality and value creates happy customers who will refer us to their friends and family… just like in 1992.

I can hardly express the gratitude and satisfaction of working on your homes and with your families… here’s to another 20 years!

This Kitchen Is Designed To Cook

Posted on by
Reply

Today we design kitchens for lifestyle as equally as we do for ergonomics and safety. Beware only thinking about the former, and dismissing the latter. The Wiese Company believes that paying close attention to key functions of the kitchen will allow you to have a space that works great for cooking as well as for everything else.

For example, your lifestyle items may be that “the kids like to do their homework at the island every day” or “my sister and her family often visit and we all cook together.” These lifestyle requirements may require an extended island to keep the olive oil off the homework or an additional sink for those extra helping hands in the kitchen.

In this edition’s featured kitchen, our client’s 2 teenagers are often using the kitchen as the rendezvous point at the beginning and end of their day. The family addressed the lifestyle needs by making sure they used a large farm table as a place for family time at meals as well as Sunday morning websurfing.

You’ll notice we featured an open space for bowls stored below the island and for a pot rack above. The client often cooks from scratch after returning home from her day job and likes everything “tout proche” (French for “near at hand”). As the client’s husband boasted, “My wife is an excellent cook — everything she makes is fresh. Her soups and stews are incredible.”

As a planning note, knowing your daily cooking habits should dictate the amount of prep area along with adjustments for their location as well as the choice of appliances. This client belongs to a CSA Crop Share so they selected a Sub-Zero refrigerator that has higher humidity levels that keep vegetables fresh for about a week longer than typical refrigeration.

Thanks to Andres and Liz of Newton for another fun and unique kitchen project. Bon appetite!

Expanded Kitchen Features More Than Extra Cabinets and Counters

Posted on by
Reply

Like many homes today, the original kitchen may leave something to be desired. That was the case for a recent project in Wellesley. The client lived with what at first glance was a nice cherry kitchen. But when it came to actually using the kitchen, the table became an obstacle to the refrigertator and the prep space was basically a myth. Fortunately after dealing with these issues for so long, the client was extremely well-prepared and presented our design team with a specific list of needs which in turn allowed us to create a design that incorporated a place for everything.

Expanded Kitchen
Expanded Kitchen with Increased Natural Light

High on the client’s wish list was a view with more sunlight and transom windows. When adding on space (in this case 10 feet) it is important to give that space purpose and a sense of transition. With a beautiful patio and garden out back, we suggested a higher ceiling with coffers to produce a sunroom connotation that nestles the dinette table in nicely and makes it open to the outside view. Plus, it provides soft separation from the cooking galley to the desk top.

My favorite parts of this design are not the most glamorous ones, although glamour still abounds. In fact they are the things that ultimately make this kitchen purr every time it gets used:

  • What I like to call “The Drop Zone” is something that replaces many kitchen desks because it provides a place to put a hand bag down along with mail, magazines, keys and all those things that seem to take over the island.
    Drop Zone
    The Drop Zone
  • Inside the Lower drop zone cabinet we have electric receptacles for the family’s cell phone and portable device chargers allowing only the charger cord to show on the counter above.
  • Notice the broom storage to the right that will store the dust buster as well as a few other janitorial aids.

Other features include a snack and beverage station with an under counter refrigerator, microwave and bar sink. The island incorporates two 50 quart trash bins for recycling as well as spacious storage and seating with an oversized work surface. The client’s choice of glazed borders with a classic cherry island makes this a timeless and warm environment.

Snack Zone
The Snack Zone

Featured Products: Plato Woodworks Cabinetry (White Dove with Brown Glaze, the  island is Alder wood with Briar stain), Subzero refrigeration and Wolf Cooking.