See You at NYDC "What's New, What's Next" Finishing Touches Design Presentation at In House

Garden To Glass Couture Cocktail from Finishing Touches: The Art of Garnishing the Cocktail - Homage to Hacienda Cusin Hummingbirds 

Next week, the glitterati from the worlds of design will gather for the annual “What’s New, What’s Next” event to kick off the fall design season at the New York Design Center (NYDC.)

I’ve attended this decor limned gathering to learn and report on the many showroom brand introductions, talks, and the inspired, creative juggernaut of materials and products, as well as design concepts and trends.

So you can imagine how thrilled I am this year to be co-hosting an event at the In House Kitchen, Bath, Home showroom!

I’m over the moon to work with the creative forces that make up the In House team of Dave, Leah, and Mary and to share top billing with the extraordinary interior design talent of Toni Sabatino - who recently launched her own Retro Collection line of vanities to great success with the Italian design brand, Baden Haus.

In House’s Dave Burcher told me he’d been waiting for my book, Finishing Touches: The Art of Garnishing the Cocktail to work together again. (We collaborated on the Food of the Future NKBA talk, where I was honored to be a featured speaker).

I am honored to work with this extraordinary team again -- everything they do is top-drawer (had to go for the pun -- In House showcases closets, drawers and cabinets!), quality, and well, just so artful and glamorous.

With those qualities in mind, I choose two cocktails and their food pairings that I think are especially suited to the design motif:

• Heart of Gold

• And Sweater Weather cocktail, created by mixologist Jessica Wohlers.

We’re having lots of synergistic fun tying in the twin themes of ingredients, design, and finishing touches embellishments!

I look forward to seeing you September 14, at In House. Thank you In House and Wood-Mode.

"Eating Living, Building: Design the Kitchen of the Future" NKBA Symposium 11/18 highligts Culinary Culture

Eating, Living, & Building, Designing the Kitchen of Tomorrow is the National Kitchen & Bath Association - NKBAManhattan

Chapter’s 2015 Symposium. All are welcome to attend the event that is targeted for the kitchen, bathroom and interior design community.


The Eating, Living & Building symposium is an innovative and in-depth discussion of the future of kitchen design and implementation, focused through the lens of kitchens past and present. The subjects of food, sociology, and design will help guide the talks in a series of thought-provoking, one-hour programs followed by a hosted panel discussion with three industry experts. The event is sponsored by Hafele America Co at their NYC showroom just off Gramercy Park.

Eating

Culinary Culture – How Food and Its Production Fuel the Kitchen 

A discussion of the future of food as it relates to kitchen design and the changing world of edible goods from origin to tabletop. Discussing production, transport, preparation and storage, the food-focused presentation will examine how food is a prism through which we perceive our lifestyle and how it touches every facet of society.


Leeann Lavin, -- that's me!! -- author ofThe Hamptons and Long Island Homegrown Cookbook …, contributing author (three chapters: Farm to Table, Greenmarkets, and Ladies Who Lunch) to Savoring Gotham: the “Food Lover’s Companion to New York City,” Examiner Food & Drink reporter, and garden designer and blogger at Garden Glamour by Duchess Designs, will present the future of food as it relates to kitchen design and our changing world of edible goods from origin to tabletop. I will present a back to the future snapshot of food’s recent history -- from “essential locavore” through Gotham’s food markets, to foods of the future, including plant-based, NbN, and entomophagy -- to the Kitchen as the Dashboard, driving a healthy, sustainable food-centric lifestyle.


Living


Under the (Kitchen) Hood

An overview of the impact of kitchen design and its impact on the health, safety and welfare of the homeowner. Taking into account climate change, energy consumption, systems thinking, lifestyle, material and spatial organization and sociological-based design approach are discussed to get the most beneficial outcome for the design and the environment.

Ray Kinoshita Mann, Associate Professor at The University of Massachusetts Amherst Department of Architecture, will depict a portrait of tomorrow’s kitchen from a sociological perspective through her holistic design approach and her understanding of our world’s changing family dynamics.

Building

Virginia Tech – FutureHAUS

The Virginia Tech FutureHAUS is a research concept of the VT Center for Design Research which proposes an innovative new approach to the way we construct buildings. This process promises energy-efficient, sustainable, and smart solutions for medium to high density urban housing. The prefabricated FutureHAUS Kitchen, a signature feature of the prototype which demonstrates the wirelessly “connected” kitchen. The kitchen and living room “cartridge" prototypes were featured in 2015 at KBIS in Las Vegas and AIA National Convention in Atlanta. Joseph Wheeler, AIA, Professor at Virginia Tech School of Architecture + Design will explore environmental and sustainable architecture and the implementation of advanced design theory and ideas.

Panel Discussion

Following the the three keynote presentations for Eating, Living & Building: The Kitchen of Tomorrow, there will be a panel discussion, moderated byJohn Morgan

The panel talk will further explore food, food storage and preparation, sociology, wellbeing, health, technology, construction methods and materials, and their impact on the future design of kitchens.

John Morgan, is a well-respected 20-year kitchen and bath industry veteran. A manufacturer’s representative, consultant, trainer, and speaker, he has served on advisory councils of many industry manufacturers and Virginia Tech. In 2013 John Morgan proudly served as the 2013 NKBA National President. Morgan authored the popular “Rep’s View” column in Kitchen & Bath Design News for nearly a decade, and currently represents nationally-known cabinet and technology companies through his Baltimore/ Washington-based agency,Morgan Pinnacle.

Schedule:

Noon ~ 1:00 PM Sign In &Lunch

1:00 PM ~ 6:00 PM Symposium 

(15 minute breaks between sessions)

.4 CEU/ 2 HSW & 2 LU

NKBA NARI AIA

ASID self reporting

Fees

NKBA Members prior to 11/11   $75.00

NKBA Members after 11/11       $100.00

All Other Professionals              $100.00

Pre-registration is required