Kitchen Tour: John and Jason’s Color Infused Kitchen
Continuing with their very green as neutral theme, the custom made cabinets are painted a pale green that matches their lemonade Viking extremely well.
Cooking and entertaining are both well regarded pastimes in the Loecke/Nixon home, so a good working kitchen was a priority. Because the kitchen that came with their historic Tudor house in Brooklyn had been updated in the 1950’s and shared little in common with the rest of the relatively well preserved home, they didn’t hesitate doing a gut renovation. With all options open, John and Jason gravitated toward a more subtle and home-sweet-home feel than other parts of the house. As interior designers, however, they can’t help but make the kitchen a beautiful study in the blending of patterns, color, and material.
Modern conveniences are tucked away in order to preserve a more classic image. In this way the kitchen recalls the 1930’s — the era during which the home was originally built.
Jason and John’s Response to The Kitchn Survey
What’s your cooking style? I am very eclectic in my cooking: I’ll whip up everything from Mexican enchiladas to roast chicken with root vegetables or maybe a veggie-laden omelette. We love to entertain, so there’s always something going on in the kitchen. Crack open a bottle of a cool rosé wine, and let the party get started.
What is your favorite kitchen tool or element? I am obsessed with making popovers, so I spend far too much time with the ceramic ramekins that turn out these New England-styled baked goods. And I love my garbage disposal and built-in spice rack disguised as a drawer that houses my collection of Fortnum & Mason seasonings. And I cannot live without my Crock-Pot.
What inspires your kitchen? We wanted our kitchen to have a colorful, eclectic vibe and feel like it was original to the house. Hence, we shook it up by mixing a bird-printed wallpaper from Brunschwig & Fils with tiles leftover from various client projects, along with pale green cabinets and a lemon-hued range. It’s traditional, albeit tweaked. There’s a smattering of stainless steel in the space, but not much—just enough to give the space a modern spin. And I wanted marble countertops since I truly loathe granite.
Best cooking advice or tip you ever received: There are no rules in the kitchen: My mom would go into the fridge and create magic based upon what she found within, so I really let myself go in the kitchen. Have fun, and be adventurous. Happily, I am more attuned to savory than baked goods, so I don’t have to stick to set recipes but can rather add a little of this and a dash of that and it still turns out just fine.
Biggest challenge in your kitchen: I need more storage space for oversized items like my salad spinner and bamboo steamer. And I don’t have a place for a microwave. But microwaves are overrated, so I’m willing to sacrifice that one for style.
Biggest indulgence: Truffle oil. Sauce spoons. Fish knives. Sterling-silver place card holders from Smythson of Bond Street.
Dream tool or splurge: The fondue set I picked up at a Salvation Army in the Catskills. What could be better than a fondue party? Divine.
What are you cooking this week? Roasted brussels sprouts and grilled gorgonzola cheese sandwiches with thinly sliced pears and Fortnum and Mason Pickled Tomatoes.
What cookbook has inspired you the most? I am from Tampa, Florida and grew up eating recipes from The Gasparilla Cookbook, originally published in 1961 by the local Junior League. I love the eclectic mix of recipes culled from the various ethnicities that populated my hometown. And I definitely liked the hunky pirate pictured on the cover!
What’s the most memorable meal you’ve ever cooked in this kitchen? My friend Erica came over last summer and offered to chop carrots and nearly sliced off her finger. We rushed to the hospital with a bottle of wine and the already-prepared fried chicken in tow and made a night of it in the emergency room waiting room. Later, when Erica was bandaged up we headed back home and ate midnight banana splits washed down with champagne.
Resources:All of our appliances are from Viking. I am especially smitten with our 30″ Viking range in Lemonade, a jaunty color that adds some real punch and panache (Stainless steel is so 2007, n’est-ce pas?). The cabinets are custom from our fabulous friend Christopher Peacock out of Greenwich, CT and are painted Cooking Apple Green from Farrow & Ball paints. We had to go custom with the cabinetry as the kitchen is an unusual space, and off-the-rack wouldn’t have given us the storage that we needed. The apron-front farm sink is Kohler; the faucet is the Vir Stil by Laura Kirar for Kallista; the marble countertops are from Lowe’s; the ceiling features WoodHaven beadboard from Armstrong; and the Belgian limestone floors, aka Pierre Noire, are from Ann Sacks.
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