CITY Issue 57

TIM GOODELL’S KITCHEN PHOTOS BY TOM CASEY disposal of peelings and t immings. “On the ba counte top ove looking the kitchen,” Heie ling adds, “we c eated a f uit bowl sunk into the conc ete that is ve y handy du ing pa ties fo d ink ga nishes and fo f esh ing edients to be inco po ated into the beve ages.” Chef Tim Goodell, owne of the Domaine Restau ants collection, which includes Red Pea l Kitchen and Dakota in Los ngeles’s Roosevelt Hotel, ecently took on two majo p ojects: c eating the menu fo Ivan Kane’s just-opened piano ba and estau ant Café Wa S in Los ngeles; and building a new house with a custom kitchen in Newpo t Beach, Calif. Goodell wo ked with a chitect Ch is Light to design a contempo a y kitchen that plays up the home’s la ge windows and natual sunlight. The space inco po ates some, if not all, of Hasz’s philosophy. “The kitchen was laid out so all windows face south; in ou a ea, we get the most exposu e of natu al light f om that di ection,” Goodell says. “The stove was placed with all ef ige ation and p ep a ea adjacent to it so the e is easy access, within a ms each, to all food items.” One notable diﬀe ence between how Goodell designed his kitchen and what Hasz suggests in the Wo k Ci cles theo y is the placement of the stove. Hasz notes that ente taining in the home kitchen is c ucial, and was neve inco po ated in the t iangle method. “The existing design did not lend itself to g acious ente taining while cooking,” he says. “Since most of the p ep wo k fo a hosted meal is done befo e the guests show up, that leaves the actually ﬁ ing of the meal to when they a ive. With the existing design whe e the stove was against the back wall, you we e facing the wall instead of you guest.” Howeve , in Goodell’s case, it’s the g andeu of his one-ton, handc a ed, impo ted Molteni stove that dictated whe e it was placed. “It was the only wall in the kitchen that was big enough,” he says. “The stove was not delive ed until a e the kitchen was assembled. It was quite a bit of d ama getting a, -pound stove into the house f om the d iveway and maneuve ing it a ound th ough aleady placed cabinet y.” Goodell and his wife and business pa tne Liza have nonetheless found othe ways to emphasize ente taining in the kitchen. “We did not want to build a kitchen that eminded us of ou p ofession, so you do not see a lot of stainless-steel appliances and items that that would be simila to a estauant kitchen. The e a e items placed in ce tain a eas fo functionality, like pots and pans next to the stove, knives and tools next to the p ep a ea, but my yea s of expe ience in the estau ant business taught me that when I am at home o ente taining, I don’t want to be eminded of my wo k — I want to be enjoying family and f iends. “Ou cente island,” he continues, “was made ext a la ge fo the simple eason that when we ente tain, it is usually ve y inte active with ou guests, and eve yone gathe s a ound the island to help in the p ocess of p epping and cooking, and eating and d inking.” / / / / / / / / / / / / / / / / / / / / / / / / / / ///// 'OUR CENTER ISLAND WAS MADE EXTRA LARGE FOR THE SIMPLE REASON THAT WHEN WE ENTERTAIN, IT IS USUALLY VERY INTERACTIVE WITH OUR GUESTS.' CITY TY 43

Table of Contents Feed for the Digital Edition of CITY Issue 57

City Issue 57 Contents Letter from City Our Friends Action Wanted City Moment Temporary Contemporary In Rouge Fast Food The Amused Bouche How We Live/The Kitchen Taste Test Dessert Wine Going Local Expert Opinion Travel Employees Only Summer Showers Wild Things Be There at 10 P.M. Sharp If... Where To Buy It Icon

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