1) Eliminate the wood stove and rock surround complicated by the presence of a large concrete footing that had to be removed. Re-use the old stove flue as the new hood exhaust.

2) Create three centers of activity:

a - wet bar opened to the front door entry by removal of a closet

b - kitchen clean and prep area with minimum 48" wide aisles,

c - cooking area with a large commercial range and custom heavy beam hood focal point.

3) Divide the spaces with a peninsula and an island but give them all the feeling of spaciousness and openness that will allow plenty of room for cooks and guests to mingle.

4) Orient the bar and the kitchen sink to take advantage of a wonderful pastoral, country view framing the presence of Mt. Hood on the horizon.

5) Integrate the upscale appliances into the cabinetry and compliment the entire dark knotty alder cabinets with random patterned slab granite and tumbled marble. Use custom logged and milled Oregon Tamarack for the lintels over the cabinets and the rustic wood hood enclosure capped with burnished copper.

6) Use three different countertop materials

a - custom milled and finished Tamarack beam with arch front shape and custom stain and organic oiled finish at the bar

b - random patterned, richly colored granite at the sink and cooking area

c - place a 4" thick end-grain butcher block of Oregon Madrone on the island for chopping and guest gathering.

7) Incorporate a new lighting system using cable lighting, pendant lighting and counter task lighting that will not require invasive changes to the cedar ceiling by utilizing existing light outlets and recessed light locations.

8) Strategically remove existing large clay floor tiles, salvage them for re-use and recycle them into new positions in the floor and then compliment the tile with a center area of "hand scraped and wormy" wood. This effort allowed for the continued use of a large beautiful tile floor area when new floor tiles were no longer available.