When Louise Roe went looking for a dining room table last year, she started where a lot of us do—by noting what she liked best about the options she could find, cobbling them into a perfect (but nonexistent) table design in her head. “I had the image in my mind of the table I wanted,” the news-editor-turned-style blogger says, “having ripped out pages from AD,screenshotted bloggers and Pinterest images.” There would be gleaming, cubist brass legs and a large rectangular top. It would seat lots of friends. “Milo Baughman was a big influence,” Roe says, pointing to this rare bronze and smoked glass design circa 1970—but a $10,000 table wasn’t in her breakfast nook budget. They were renovating, after all. An RH Modern version with a polished marble was closer to budget but still too much. She resolved to beat the system by sourcing the parts herself.
A friend recommended that Roe scour the internet for table legs, and she found the perfect pair—brand new—with a Florida supplier on eBay for $1,500, including delivery. As exciting as the find was, it was still nerve-wracking, she remembers. “At about 1 a.m., after scrolling for hours, I hit ‘pay now’ and screamed!” Conveniently, Roe was in the middle of a bathroom renovation (this was her Melrose Place townhouse that she eventually sold to move into this 1935 Hollywood Hills gem) when she undertook the project, so she already had a Caesarstone supplier on speed dial; he would supply her a custom-cut tabletop slab for $600 (it would have been about $1,000 as a one-off order). Which brought the overall cost to just over $2,000, a fraction of the antique that had inspired her search in the first place. Being quartz, the Caesarstone surface didn’t need to be sealed or treated at all—dinner is served!—as “it’s already nonporous and waterproof,” Roe explains. And while it’s possible to watch enough YouTube videos to learn how to effectively connect the parts yourself, calling in a professional is never a bad idea when you’re working with expensive, new-to-you materials. “Personally, I’d always get a professional to do this (I know my limits!),” she says, which made for a perfect construction. They loved the table so much, and it held up so well, that it made the move.
AN elderly couple who found one of the deadliest snakes in the world in their dining room did the right thing by calling an expert, a Townsville snake catcher said.
Exiled snake saved from starvation
Joe Mackereth was called out to a residential home in Condon on Wednesday about noon to reports of an eastern brown snake inside the home.
The volunteer snake catcher said the residents had lived in North Queensland for some time and knew what to do.
“They kept a keen eye on it and called a snake catcher,” he said.
He soon wrangled the snake and released it into nearby bushland as required by law, but not before his fellow snake enthusiasts took a look at it.
Eastern brown snakes are considered the second most venomous land snake. They can be aggressive and are responsible for about 60 per cent of snake bite deaths in Australia.
Greg Calvert, a Townsville biologist with about 40 years of experience in catching snakes, captured this photo of the snake.
“Dangerous snakes like this eastern brown are quite rare locally compared to non-venomous species like carpet pythons and tree snakes, which are all through the suburbs and perform valuable rodent control,” he said.
“Photographing snakes like this takes a lot of care, experience and understanding snake behaviour. I wouldn’t recommend it for beginners.”
Even if your dining room is more like a breakfast nook—or more like a card table smushed up against the wall—you’ll need to find a way to light it unless you like eating in the dark. True, you could just screw a bulb into the ceiling and call it a day, but what would be the fun in that when there are pendants and chandeliers and flush-mounts to consider? We turned to designers Russell Groves and Sam Allen to hear their best strategies for lighting a dining room, from what to keep in mind when shopping for a fixture to tips for hanging it up just right.
When Shopping for a Fixture
Mirror the Shape of the Table
“They don’t have to be a direct geometrical correlation, but there should be some proportional consideration,” says Groves. A long or unusually large chandelier would obviously overpower a short table, though that doesn’t mean that they need to be the same style.
Don’t Be Afraid to Customize Your Shades
A reflective material inside the shade will help cast light back down towards the table, Groves points out, while perforated shades will turn any bulb into a twinkly light (if that’s your prerogative?)—and that’s just the start of what they can do. “Textured fabrics like raw silk will add a beautiful warmth and shadow to a room,” Groves says, but you might prefer a more directional cast. “An opaque shade wouldn’t give you a lot of glow in the room but would put more on the table,” he says. Just because a fixture has shades you’re not into doesn’t mean it’s the end of the line. Swap them out!
Consider Less Traditional Fixtures
From paper lanterns to pendant lights, the options certainly don’t stop at chandeliers. Groves suggests creating a constellation effect by hanging a group of lights, or by placing a floor lamp placed beside the table rather than mounting a fixture at all. Maybe you’re devoted to crystal (understandable, as Groves says, “it’s been around for hundreds of years for good reason”), in which case consider a more modern shape fashioned from the traditional material.
When Hanging It
Don’t Hang It Too Low
Too high and a ceiling fixture might look constrained, but too low and you won’t even be able to see your guests around it. “When you’re seated, you don’t want [the fixture] to be in your face—the same way everyone gets annoyed when flowers are in the way,” Groves says.
Install a Dimmer
Designer Sam Allen feels strongly about the worth of a good dimmer: “If your dining room chandelier is not hooked up to a dimmer, call an electrician right now. I mean it. Don’t even finish reading this—call your electrician first.” Groves echoes this sentiment in expressing a preference for warm, dim lighting in a dining room. “To me, chandeliers should mmic candlelight.”
With First Class travelers wanting to sleep and work on board, upscale meals are migrating to the terminal lounge.
June 21, 2017, 2:15 PM GMT+5:30 June 21, 2017, 9:18 PM GMT+5:30
“You’ve got to try the burger.”
That was the counsel of Kurt Stache, a veteran of airport dining and airline marketing, while briefing me on the various attributes of recent renovations his employer, American Airlines, has completed at New York’s JFK International Airport.
This particular “flagship” sirloin burger is one of the initial hits on the new menu American assembled for its first foray into restaurant-style dining at an airport lounge. The carrier opened its “Flagship First Dining” room in May in a space adjacent to its renovated lounge in Terminal 8.
The venue has the spartan sensibility one expects from some high-end eateries. The bar is up front and the tables in back, with a lovely chandelier dangling overhead. But the glass windows are rightfully allowed to dominate. The room is a sleek space overlooking the tarmac—aviation geeks will be pleased by the aircraft views.
So, anyway, I went with the burger.
It is a lovely thing to behold, not super-sized or excessively messy the way many renditions are engineered. It’s served atop a crisp tomato slice and a few shreds of arugula and then topped with a marmalade of red onion and bacon. This last bit adds a subtle sweetness to the thin layer of char that encloses juicy ground sirloin. There were French fries, I think, but I don’t really recall. The beef was so much more interesting. Cheddar cheese is a good option, but I chose to taste the burger on its own.
While the focus is on seasonal and local ingredients, it’s one of the very few items that will stay year-round, said Stache, senior vice president for marketing and loyalty at American Airlines Group Inc. I preceded the burger with samples of three appetizers: basil-infused “compressed” watermelon with a feta cheese garnish, tomato bisque with a miniature (2 inches square!) grilled cheese sandwich, and a chilled smoked duck breast. The Loch Duart salmon, a farmed variety from the northern reaches of Scotland, was fresh, tender, and poached superbly in olive oil and served atop a cauliflower risotto. Each entree is listed with a suggested wine pairing.
The dining room highlights American’s effort to maintain a distinction between first and business class, a different approach from many other airlines that have collapsed those into a single cabin. Nevertheless, the restaurant isn’t fussy or pretentious, nor did the wait staff appear to consider these menu selections precious heirlooms. Instead, these are carefully attended plates with high-quality ingredients—minus the stuffy.
After all, this is JFK.
While the larger lounge accepts an array of American’s elite customers, access to the dining room is tightly controlled—only people traveling internationally or transcontinental with a first class ticket are allowed. Even those with the elite, Concierge Key frequent flyer status need one. This keeps the amenity highly exclusive—always a tantalizing allure for a certain jet set—and prevents the dining room from becoming overly crowded. Our waiter said he’d seen no more than 10-12 diners concurrently during the first three weeks of operation.
American put its first Flagship dining eatery at JFK, the airport where it has the most departures booked in first class, and will open two more by yearend at its hubs in Los Angeles and Miami. In 2018 the airline will expand this dining concept to Dallas-Fort Worth and London.
This focus on finer dining in the airport is one that premium long-haul airlines have offered for years, from Sydney to Singapore, Hong Kong to Dubai, London, and Paris. Yet a restaurant-style dining experience is relatively new to the U.S. aviation scene, where airlines have traditionally pinched pennies even for their wealthiest passengers.
United Continental Holdings Inc. opened its first “Polaris” business class lounge in December at its Chicago hub, with a la carte menu items supplementing the lounge’s buffet and designed by Chicago chef Art Smith. United plans five more of the lounges this year at its U.S. hubs, with Hong Kong, London, and Tokyo slated for 2018. United also offers a posh burger as an entree, from Chicago’s Blue Door Kitchen, served with an optional fried egg.
Since righting their financial fortunes following the bankruptcy years, U.S. airlines have invested heavily to spruce up their fleets and onboard amenities, particularly those targeting the big spenders who sit up front. Premium-cabin meals and wines have seen gradual upgrades while the carriers have also deployed upscale seats that transition into fully flat beds for improved sleep.
We like to think we finally had some breathing space last week, as Leicestershire got their head start on the summer holidays and most people like to take advantage of the pre-school-holiday prices. But in reality, we have lots of customers coming in this week and next to see the designs we have been working on in their absence, and we want to make sure that every design ticks as many boxes as possible. We have a few major designs going on at the moment, and we’ll give you an insight into the process behind three of them.
We designed and fitted Mrs P’s elaborate yet understated new bathroom for her last year, so we’ve been given another chance to impress with her huge kitchen.
Elongated but with cute alcoves and features, the open plan kitchen / diner / sitting area looking out onto a gorgeous garden is an exciting challenge for any designer. When we started meeting Mrs P about her kitchen, we discussed whether she would prefer modern or traditional, form or function, whether glazed or solid doors were preferable, and many, many other topics of conversation relating to Mrs P’s kitchen preferences. Fortunately for our creative side, Mrs P is open to all ideas, but particularly loved our Austin (real ash, painted shaker) door in our showroom.
So, to begin with, we used ArtiCAD to create three different designs which all utilised the adorable little alcove which you will see on the rendered image below. The first placed a lovely 110 Range cooker in the space with cupboards and spice racks either side for immediate access to anything Mrs P may need when cooking.
The second incorporated a bank of tall larder units framing Mrs P’s American Fridge Freezer, with a lift up top box above the fridge itself for maximum utilisation of space.
The third is completely different, turning the alcove into a cosy window seating area with incorporated under-seat bookshelves, allowing us to move the Range cooker to another wall where we can put a mantle over it, which is always a fabulous statement in any kitchen. So far, Mrs P has eliminated option 2, which means we can focus on other elements of the kitchen. It may sound strange, but we like to show our customers designs even if we do not think they will like the design in particular. It means that when you have finally chosen your design and had your new kitchen fitted, you’ll never have any doubts or wishes that we had designed it for you in a different way.
Before Mrs P left our showroom a couple of weeks ago, we discussed the idea of a beach-themed kitchen, making full use of our brand new Windsor Blue doors, complemented with Ivory or White Cotton wall units. We all got quite excited about designing this, and let us tell you, it looks fantastic. However, we can not show you the designs until Mrs P has seen them first – sorry! Keep checking our News page for updates and we might let you have a sneak peek!
Valentim is a newest product of DAM, sofa that refers to the nostalgia of the serenades dedicated to a maiden at the balcony. Be in walnut or oak, the Valentim sofa is available in key colors to make sure you feel sheltered by exceptional fabrics in inspiring and relaxing colors. Let’s take a look at the four colors of the Fame fabric by Gabriel for the upholstery.
The color Baby Blue evokes the sky and reflects a sense of order and peace. The Shy Blue enhance the idea of freshness and wellness. The color Retro Pink is a reminiscent of the sunset, carrying us to a mystical atmosphere. The Elegant Gray is a serene and sophisticated color. Select the Valentim sofa according to your mood and attitude and blend with other colours into a pleasing combination.
Dongli Brewery was set up to surprise and indulge patrons with a unique craft beer tasting experience. The concept delivers the expertise gained from working with traditional craft beer fermentation techniques to a contemporary and cozy gathering place. In 2015, the founder of Dongli Brewery decided to open a bar chain in China to provide patrons with a venue to better taste and enjoy craft beer. Among his requirements, a key principle was pointed out: to make visually accessible to customers the process of beer distillation.
This 350 m² space is composed of the central dining area and a VIP room area, a kitchen, and other service areas. The dining area is organized around a bar counter in the center, which is radically accessible from all directions. A battery of eight brewing kettles is located behind a glass wall on one side, making it also visible from the entrance to welcome customers. Due to the industrial appearance of the elements in the project, copper materials take the leading role, shaping up joints, ceilings, lamps, handrails and other design elements according to the nature of artifacts used during beer production, such as pipes and tanks.
The concept provides ceiling lamps with golden mesh surfaces and copper pipes which, on one hand, channel the wiring, shape the lights and the signage, and on the other, indicate zones in the dining area. These ceiling lights work according to a design concept: pipes coming down hold big glass bulbs that provide warm color lighting, a sense of coziness, and a unified look.
Also, pairing concrete walls and floors with wood furniture complete the selection of materials and give a strong character to the bar. The floor in the dining area is finished with concrete of three different tones, while most of the walls portray concrete as well. The wooden elements are applied in the sitting areas, tables, chairs and bar counter, providing the design with a touch of domestic and welcoming feeling that anybody would desire for a long afternoon with friends sharing craft beer. Photography by Youtao Cao.
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Need somedining room ideas? This room is all about crowding a group of friends around the table with some delicious food, good wine and plenty of conversation. But creating the right atmosphere with some clever dining room design can help. Whether you’re looking for inspiration on the big decisions like dining room furniture or are in search of smaller dining room decorating ideas (like dining room wallpaper), we have all the inspiring pictures you need to ensure your stylish eaterie is the hot topic at the table.
Tradition becomes an innovation, handmade combines design; nature becomes culture: these are the main strengths of Karpeta and Texturae, the two furniture design brands that, this year, have landed for the first time at Brera District during the week of Salone del Mobile.
In the frame of the Galleria Statuto 13, from the 12th to 17th April, you will be able to discover the new collections of two brands, free from the conventional function of furniture; rugs and wallpaper that become the starting point for a very personal aesthetic journey which is entirely unique. Consolidated reality which has revolutionized the world of rugs, Karpeta comes with its sixth collection, while making its debut appearance is Texturae wallpaper, a newly minted brand that revolutionizes wallpaper, transforming it into an element of shaped design and modeling to the requirements of those who will shape it to their measurements.
In the presence of the designers who created the forms, geometrics and the vanishing points of rugs and wallpaper, the collections of Karpeta and Texturae will be officially presented to the public on Friday, the 15th of April, during the event “Woven and Printed Surfaces”. Entry to the world where it is the creativity and not the surfaces that dictate the rules.
Nature becomes a culture in perfect balance between tradition and innovation. Since 2006, Karpeta has revolutionized the world of rugs. Patterns created by the newest and most innovative designers are produced using traditional techniques. Our rugs are strictly handmade from natural fibers.
Giulia Ferraris, Ilaria Innocenti, Vito Nesta, Elisa Polimeni, Bruno Tarsia.
Custom-made creativity for the home plays with shapes, perspectives and spaces. Texturae is a new designer wallpaper brand that can transform the way we think of walls. Reinterpreted by our designers’ sensitivity, the walls become horizons which transform everyday surroundings into a personal gallery.
Chiara Andreatti, Antonio Aricò, Marta Lavinia Carboni, Martina Della Valle, Paolo Giacomazzi + Philippe Tabet, Paolo Gonzato, Ilaria Innocenti, Karin Kellner, La Tigre, José Mendoza, Vito Nesta, Elena Salmistraro, Sovrappensiero Design Studio, Caterina Gabelli/Studio Fludd, Alessandro Zambelli. Art Direction Serena Confalonieri.