Distinctly Montana Magazine

D I S T I N C T L Y M O N T A N A S P R I N G | 2 0 1 4 4 Gal the woodlands, bozeman. Photo by Ashley Stevick if you were cast on a desert island (with a kitchen) and could only bring one item from your kitchen with you…what would that be? janice feuer hauGen, bozeman: My favor- ite heavy-bottomed French skillet and lid. The pot works "with me" (no hot spots or burning) in cooking everything from eggs to stir-fries to soups and stews. janis barret, bozeman: I would take my mother's potato masher to a des- ert island equipped with a kitchen. I would use it to make delicious preserves from the tropical fruits I found on the island and have a memento of my mother who taught me to cook. if you could add something to your kitchen what would that be? adair kanter, missoula: I would add more counter work space. There never seems to be enough surface area for all my pots/pans/cookie sheets/ measuring cups/ingredients etc., etc., etc. Oh, and two ovens! what do you hear often from clients that they want in their kitchen design that will make it more efficient or user-friendly? lynette zambon & carol merica, desiGn associates, bozeman: One thing is that it is important to have "good circulation." Kitchens are now a place to be social and creative rather than cooking as work. Kitchens are more open and spacious, and this open circulation is more accommodating to large crowds of people when entertaining. laura mettler, toad n willow, billinGs: I've learned that the most effective lighting for the kitchen involves four layers blended together: task, ambient, accent, and decorative lighting. The end result — a warm and inviting environment that works with your other design elements to create a practical workspace and lively entertainment area. what brings you the most pleasure when you cook? sody jones, billinGs: It's all about the presentation of healthy food to our family and friends. what is the top thing a cook should have to make them a better/great cook? connie weiler, columbus: Time and a stocked larder. We are on a cattle ranch away from grocery stores; meal planning consists of filling the ranch- ers and their help with a large dose of protein and sending them on their way. I may not see them again for six to 10 hours. So try planning a menu around those hours. I've provided hungry hands with meals for 50 years and I finally realized I don't enjoy cooking food. I enjoy eating someone else's! By far the mt important pect is the bond that we build sharing meals with friends and family — tasting as we go, sipping a glass of wine with our guests as we finish the final touches, easy flow for serving and safety are just a few of the consider- ations. But if we are cooking together, how do we plan the space so that we can share it easily with- out bumping elbows or tripping over each other? kristie eaGle mcphie, Certified Kitchen Designer, McPhie Cabinetry, Bozeman, www.mcphiecabinetry.com JUDy LAWRENCE toadnwillow desiGn, billinGs mcphie cabinetry, bozeman

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