Shelter: Chef’s Special
| By Elizabeth Economou |
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In 2007, when Sean and Julie Hartley set out to update the original 150-square-foot kitchen of their 1917 Ballard Craftsman, they thought “small,” along the lines of expanding counter space and adding more electrical outlets, hoping to transform their dark and dysfunctional canteen into something more usable. But one thing led to another, and their modest plans to “tweak a little here and a little there” spiraled into a full-blown remodel, gutting their entire home and expanding their new kitchen where the “funky old back porch” used to be.
A kitchen was especially important to this culinary couple. Julie—who works at Top Pot Doughnuts—has cooked professionally for Le Gourmand in Ballard and Carmelita on Phinney Ridge, and Sean leads the staff at Belltown’s Palace Kitchen (owned by Tom Douglas), turning out entrées like sliced wagyu flatiron steak and handmade saffron linguine.
Despite an unexpected oil leak and Sean’s decision to do the electrical and plumbing work himself, the Hartleys say their seven-month renovation—of which the kitchen portion cost about $50,000—went fairly smoothly. “Moving out saved our life,” says Julie of their decision to rent a place during the renovation. “The choice we made to spend a little extra money made it really low stress.”
For their kitchen, “We wanted a happy, sunny and functional space,” says Sean, one that was open and fluid and didn’t resemble an industrial-style restaurant galley in any way. Easy access to kitchen amenities and lots of electrical outlets (the old kitchen had just one) were other priorities.
They also needed to consider their 7-year-old son, Everett, and their unfussy approach to parenting. “We wanted it to be really stylish and cool, but we also wanted to be realistic about the wear and tear…we wanted something that he [Everett] could be hard on,” says Julie.
Sustainability meets ultra functionality in this kitchen: Drawers and cabinets are accessible from either side of the island
Most impressive, however, is the couple’s efforts to reuse what their home already had. The gutted 2x4s and subflooring that needed to be removed morphed into the new cabinets, shelving and the built-in benches that occupy the space where the old, decrepit porch used to be. “You can see these are old nail heads,” says Sean pointing to the marks in the cabinet above the sink.
Additionally, the basement’s tall beams became the legs and support for the family’s trestle table, which seats 10 adults and boasts a “live-edge” slab top that is curvy and uneven.
The desire to reuse “fit our budget and our politics,” says Sean. The Hartleys’ sustainable vision was encouraged by Georgetown furniture designer Steve Withycombe, who crafted the cabinets, drawers, island storage and the built-in benches.
“I think I have the ability to see beyond the filth, paint and bruised surfaces of previously used materials,” says Withycombe, who designed the interior of chef Matthew Dillon’s Sitka & Spruce in Eastlake as well as the furniture in the Corson Building, Dillon’s Georgetown-based communal eating space. Julie notes that little nicks will only enhance the character of the wood.
The couple also credits Withycombe for the kitchen’s centerpiece. “He had the ‘aha’ moment of making the island storage—drawers and cabinets—accessible from both sides,” says Sean. Working in the area doesn’t require circumnavigating the island to grab a fork, a towel or anything for that matter. And unlike most cabinets where the depth is usually a full arm’s length, Withycombe’s cabinets are only half an arm’s length, making storage and retrieval easier. While the oven is incorporated into the island, the stovetop is separate, resting conveniently above a storage unit next to the refrigerator.
But despite Withycombe’s woodworking acumen, designing and fitting areas around the stove was still a tall order for the seasoned carpenter, noting myriad variables in the cabinetry and in the reconstruction of the walls and stairwell. “[There are] angles and cutouts that you don’t see anymore, but they’re there,” says Withycombe.
In addition to Withycombe, the Hartleys also sing the praises of Bjarko, who came up with the design for the space, as well as contractor and family friend Joe Andreotti. “Our architect was great,” says Julie. “He really had a vision. “When he saw the old space, he could picture the new space,” which now includes lots of windows.
The kitchen table legs were made from beams from the basement
The Hartleys are more than satisfied with their renovation. Despite gaining only 100 square feet in their new kitchen—it is now 250 square feet in total—the remodel has significantly enhanced their quality of life. For Everett’s 6th birthday party, the couple had 12 kids in their new kitchen making pizzas. There were red-checkered tablecloths, Italian music and flour everywhere, recall the Hartleys. “We do everything in here. It’s our little world,” says Julie.
The Team:
Greg Bjarko, BjarkoSerra Architects; 1050 N 34th St.; 206.545.1443; bjarkoserra.com
Edensaw Woods, Ltd, 8032 S 194th St., Kent; 253.216.1150; edensaw.com
Steve Withycombe, Swithyco; 3436 14th Ave. S; 206.786.9024; swithycofurniture.com
Joe Andreotti, Andreotti Construction, Inc., Woodinville, 206.321.4014
To read more Shelter stories, visit Northwest Home
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