4 Local Artisans Craft Modern Heirlooms

By
Christiana Roussel
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It was famed interior designer Miles Redd who purportedly said, “Buy the best and you’ll only cry once.” That is especially true when it comes to investing in items you will cherish for years to come—the pieces that will also be coveted by your future progeny. Alabama has its contingency of makers and craftsmen who are producing such skillfully-crafted, individualized pieces for our homes and lives.

Whether it is a bespoke sofa from furniture maker Grant Trick in Irondale; a portrait that captures a fleeting moment of childhood painted by an artist with Portraits, Inc., in Birmingham; a handmade bed from Reid Classics in Dothan; or a Blessing Cuff from Ex Voto Vintage Jewelry in Mountain Brook, these investment pieces allow us to be temporary caretakers of treasures that will pass through generations. Here, the artisans behind such creations share the insights and expertise involved in creating a sense of timelessness. 

“When I train people, I tell them the insides have to look as good as the outside because one day, somebody is going to come behind us and take this apart. We want them to think, ‘Damn, Grant Trick makes a beautiful sofa.’” —Grant Trick

Grant Trick

205.224.5599 • granttrick.com • IG:@grant_trick @granttrickcollection

Professionally trained in apparel design, custom furniture maker Grant Trick approaches each piece he creates with a tailor’s eye. In the same way that the quality of a garment’s underpinnings elevates its worth, Grant knows that it’s the components you don’t see from the outside that confer heirloom status to a club chair or banquette. 

What informs your designs? 
Furniture is so interactive. It’s about more than just function or a place to sit. It’s about how it makes you feel. Furniture can make you feel sexy, secure, or even wealthy. These are all the things we try to factor into each piece. 

I traditionally work one-on-one with architects and designers to create something truly unique for their clients. Most come in with an idea of something they want. From there, we dive into the functional and aesthetic needs.

What makes a Grant Trick piece an heirloom?
It’s in the quality of the construction. Our sofas could be reupholstered many times over and yet everything inside will still be perfect. Our intention is that as fashion changes, our pieces can be re-covered and reused for generations. 

It sounds like a sofa is not just a sofa.
The sofa is the center of the room, so you tend to put more thought and detail into it. We make each one very special in terms of tailoring and finishing. To start, we always ask how the client lives and how this piece will fit into their lives. Do they have dogs or young children? Do they host a lot of parties? Is it a dressy home or one that is more relaxed? Do they mind fluffing a cushion, or should we craft something that will stay firm? From there, we might look at a current piece that inspires them and then work backwards. I am fortunate to have longstanding relationships with so many designers who can now say to me, “Grant, just do your thing.” It feels great to have that kind of trust. 

The Green Chair, Grant Trick Collection // Photo by C.W. Newell

You’ve been creating pieces for designers for years, and now you have your own line?
Yes! The Grant Trick Collection is my debut collection of to-the-trade pieces. It is a collection of 13 pieces ranging from sofas to chairs to stools, and it will be in showrooms nationwide beginning with Profiles in New York City in September.

Do you have a mentor or someone you really admire and enjoy working with?
Jeffrey Dungan is a dear friend. He has introduced me to so many wonderful people. Betsy Brown is one of my best clients. Because she is such a rock star (in the industry), you are instantly authentic by association. You cannot be in her presence and not learn from her.

  • “Jewelry can be a form of self-expression or a talisman that reminds you of something meaningful you want to always remember.” — Elizabeth Adams

Elizabeth Adams 

EX VOTO VINTAGE
Mountain Brook Village location: 205.538.7301 • exvotovintage.com • [email protected] • IG: @exvotovintage

Montgomery native Elizabeth Adams was always encouraged to be productive and creative. That ingrained self-discipline proved to be therapeutic as she mourned the passing of her youngest daughter from a brain tumor in 2007. At that time, her creative therapy was painting. Eventually she moved into collage, incorporating pieces of found jewelry. Today she focuses on her jewelry designs, giving antique pieces a new life and a new legacy. 

What does Ex Voto mean?
Traditional “ex votos” are handmade items left at an altar as an offering of gratitude and encouragement to the next person seeking comfort. This notion sums up the sentiment behind every piece we craft.

Why antiques and vintage?
There is beauty in their imperfections. We repurpose old lockets and pieces that have a bit of mystery. Many of those items include scratches and dents that serve as a welcomed authentication of its heritage, its story, and its handmade quality. We also cast from handmade antique pieces. 

Younger girls are loving cameos now, something their own mothers would never wear but their grandmothers do. I also see more clients connecting with color. Gold with a pearl is our standard, but more people are appreciating turquoise, orange carnelian, and other semi-precious stones. Color is joyful! These pieces give a spark of happiness.

Your pieces are identified by names, not numbers. Why?
Numbers don’t resonate with me but names do. We’ll often name a piece after someone we know who is the embodiment of that bracelet or those earrings. Some pieces are named after streets in Montgomery or here in Mountain Brook. 

Do you have a story to share about a meaningful piece?
There are so many, but one that comes to mind is of a woman who came into the store asking to purchase one of our Blessing Cuffs. These bracelets are engraved with the words “the one who numbers the stars knows you by name.” The client had just come from lunch with a friend who she felt needed those words more than she did at that moment, so she just gave her the cuff off her arm. She was eager to have a new one to stay in touch with the emotions of gratitude that cuff gave to her.

What is the “right” occasion for gifting jewelry?
Jewelry is always a welcome gift. I love when ladies come in together to purchase something special for a friend celebrating a milestone. Instead of giving lots of little trinkets, they all go in on one very meaningful gift that their friend can wear every day. We also love to see multiple generations all wearing similar pieces from our collection, each in their own unique way. We know that these are items that will be handed down to daughters and granddaughters, each with a special bit of mystery and a story all their own.

“Hand-carved woodworking using the mortise-and-tenon construction has proven to be the most durable construction technique for centuries. It’s a technique we use in every piece we make.” — Andrew Reid

Andrew Reid 

REID CLASSICS (Dothan, AL)
334.796.9021 • reidclassics.com • [email protected] • IG: @ReidClassics • FB: Reid Classics

Most of us will spend at least a third of our lives in bed, so why not invest in a piece handcrafted just for you? Andrew Reid of Reid Classics in Dothan, Alabama, followed his father and grandfather’s path of artistry. The Reid family has been making custom beds from mahogany for more than 80 years, using time-tested techniques that all but guarantee this will be the last bed you ever buy.

What inspires clients to invest in a Reid Classics bed?
A bed is, quite simply, the core of your nest. We hear from customers all the time that they respect the value of a bespoke quality product meant to last many lifetimes. 

Just how custom are your beds?
We can do almost anything. A designer in California once requested a bed that was larger than a queen but smaller than a king. Some of my higher-end designs become more of a functioning piece of art rather than just a piece of furniture. When it takes months to carve and sculpt beautiful designs on a bed, it truly transforms into something ultra-special and luxurious.  

Beds from Reid Classics // Interior design by Heather Chadduck Hillegas // Photo by Kim Lindsey Photography

Tell us a story about a bed that has been passed down.
Many of my clients are of the heirloom mindset when they order one of our beds. I am already seeing them passed down three or even four generations. I had a notable client whose 97-year-old mother still slept in the bed she and her late husband purchased from my grandfather as a wedding present. She then bought some beds for her children, who have since become my clients. Not long ago, I was installing beds for the grandchildren of those clients. It was an amazing story that fills my heart with pride and joy. 

Who is your typical client?
Most of my clients are finally at a point in their lives that they’re ready to invest in a quality bed. Their life experiences have already shown them that some things are worth the extra price. Many of my clients are in their 30s, but I have noticed that they keep getting younger.  It really started showing up after the economic downturn several years ago.  Having to live with cheap furniture a little longer made its inferiority stand out. I also have a lot of newlywed clients. These beds make the most incredible wedding gifts! 

“Commissioning a portrait is an investment in the person being captured.” — Kelly Nowlin Moffatt

Kelly Nowlin Moffatt

PORTRAITS, INC.
205.602.8992 • [email protected] • portraitsinc.com • IG: @kellynowlinmoffatt • FB: Kelly Nowlin Moffatt

When someone commissions a portrait, they are trusting a stranger to fully capture the subject’s spirit and personality. Unlike framed photos, a portrait is a unique expression of an artist’s gifts, conveyed through oils, watercolors, pencil, or pastels. Connecting clients to just the right artist for a portrait is what Portraits, Inc., broker Kelly Nowlin Moffatt takes great pleasure in doing, curating one likeness at a time.

You represent so many styles and artists. How do clients choose?
Some of my clients have previously admired one of our artist’s work and are excited for that person to create an original painting for their family. Others are looking for an artist that no one else in the area has used, so they enjoy exploring portfolios of our many artists. They are all seeking to capture and honor the essence and likeness of a loved one through a handcrafted painting or drawing from an artist whose style they love. We first discuss their vision, and then I show them a variety of options in different mediums and styles.  

What makes a portrait an heirloom?
It begins with selecting the style and the artist. Each artist starts from a blank canvas with the subject of the painting as inspiration. Our artists create what is truly a one-of-a-kind piece that comes from the slow and reverent work of one human being in service to another. The paintings they create are the sum of the experience of the artist—a lifetime spent honing skills with eyes trained to the mastery of color, as well as hands trained to the brush. 

What is the ideal age for a subject to be captured?
There is no “right” age. It truly can be at any special point that you want to capture someone in paint. However, a popular age or “sweet spot” seems to fall between the ages of 3 and 8. I also have clients capturing their young adult children or having their parents or grandchildren painted. Other clients choose milestones such as graduations, weddings, or an accomplishment as inspiration to have a painting commissioned.  

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Inspired Design with International Flair in Crestwood

By
Alice Welsh Doyle
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One of Joel’s business ventures is a partnership in the Second Avenue boutique bar Paper Doll. The cool vibe had its genesis in Joel’s varied travel itineraries. “Wherever I went, I always checked out the local cocktail scene with an eye towards opening a place that would be unique to Birmingham with a fresh, quirky attitude,” says Joel. Photos by Jean Allsopp

If great minds think alike, and those minds also happen to be close friends, then something magical is sure to ensue. That was certainly the case in the Crestwood home of Joel Cheatwood. Joel met interior designer Danielle Balanis after her move to Birmingham in 2007 when they were members of the same supper club. The friendship went beyond the occasional meal, so when Joel was ready to leave his downtown loft for a fresh start, he didn’t hesitate to call Danielle. “I wanted to make big changes from all white and concrete floors to color, layers, and vintage pieces—a more sophisticated look,” he says.

“When Joel told me the direction he wanted to go, I could instantly envision the mood and mix—combining different periods and references,” says Danielle. “He is well-traveled, so we wanted to bring a worldly vibe to his home. We worked with a budget that did not outdo the neighborhood, carefully balancing splurging and saving.” 

Design Inspiration

Danielle often advises her clients to keep a file of things that move them—not just from shelter magazines or Pinterest but anywhere. For every project, the designer starts with a “mental mood board,” as she calls it. “It usually has nothing to do with interiors per se, but rather it’s about an attitude,” says Danielle. “Cultural reference points are a catalyst for my designs.”

For this project, the designer was inspired by images of David Bowie in Paris in the 1970s that reminded her of Joel. She also took cues from Gucci’s 2020 ad campaign; a photo from Studio 54 of Halston, Liza Minnelli, and Betty Ford; and the Tom Ford-directed movie,
A Single Man, among others.

The Art of the Hunt

Danielle has mastered the balance of high/low—an especially important component when working with a firm budget. She and Joel agree that when looking for pieces, you need to be both intentional and open to surprise. “But don’t buy everything,” says the designer. “Be willing to leave things behind, even pieces you are drawn to. I compare it to when I go to a Zara store—I want everything because it’s so inexpensive, but there is no way I can wear all of it!”

Luxury with a Budget

“When using more expensive fabrics, wallpaper, and decorative pieces, a little can go a long way,” Danielle says. “Choose wisely. Cover chairs seats in a designer fabric, choose bespoke wallpaper for a bathroom or small hallway, or dress up a humble piece of art with an ornate custom picture frame. And remember, paint is inexpensive and transformative!”

Smart Style Strategies

Splurges
Zebra rug
Marble kitchen counters
Deep soaking bathtub
Jim Thompson moire silk for living room chairs
Fabric for bedroom curtain wall

Saves
Refacing existing kitchen cabinets
Subway tile from Home Depot
Bargain “as is” occasional chairs
Wayfair velvet sofa
CB2 burlwood dining table

Conversation Pieces

Gallery Walls
To invoke the high/low approach, Danielle suggests using old portraits (the subject matter doesn’t have to be related to you!), sketches, unframed art, metal sculptures, and architectural fragments. The sky is the the limit, but the items in your grouping need to be visually engaging. And of course, scale is important. As Danielle explains, a gallery wall is all about breaking from monotony and creating a sensorial experience with opposing, clashing textures. Center the grouping at eye level, and don’t be afraid to hang something high or low, like the tiger in Joel’s living room. (Select pillows: Paige Albright Orientals) 

Green With Envy
Chrome Green by Benjamin Moore was a bold choice for the small kitchen, but since it was only used on lower cabinets, it does not overpower the room. Shelves replaced the original upper cabinets to impart an airier look and also create display space for a few fun finds. The cafe curtain fabric is a snake motif. (Hardware: Brandino Brass)

Custom Details
As with many typical Crestline homes, there is no true main bedroom suite. To set off the room, Danielle wallpapered the hallway (Quadrille) and added a little vestibule before the entrance. She then installed double doors upholstered in black leather with a nailhead design. In the dining room (below), a custom upholstered cornice board adds panache to a double window.

Put it on a Pedestal
Many of us have plenty of books, and Danielle likes to put those tomes to work. In Joel’s hallway, a stack of favorite titles serves as a pedestal for cut greenery. Place smaller stacks beside seating for use as a cocktail table. 

Danielle’s Oeuvre 

Trip Abroad: Paris, of course, for all the reasons any design-loving girl would understand—plus the culture and my favorite food bar none

Weekend Getaway: New York City. The nonstop on Delta has been reinstated—an instant creative lift.

Most Memorable Find: A large, ceramic leopard that I glimpsed as I was about to leave Home Goods one day. I turned around and added “Carlotta” to my buggy. She holds court and is a conversation starter in my home.

Favorite Fashion Purchase: A white vintage Chanel dress with big fluffy sleeves in St. Germaine.

Fashion Obsessions: I love a no-name vintage find, but I’m also drawn to Balenciaga, Gucci, Dries Van Noten, and Rachel Comey. 

Top Restaurant Choice: Chez Nous in Charleston. The intimate, historic, and rustic farmhouse attitude of the architecture combines with the delectable cuisine for a magical evening.

Dream Dinner Party: This is hard! I would love to dine with Karl Lagerfeld, Diana Vreeland, and the ever-inspirational Mick Jagger.

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5 Restaurant-Worthy Dishes to Make This Fall

By
Leslie Byars Register
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1. Beet, Walnut, and Goat Cheese Salad with Balsamic Glaze Recipe

Beet, Walnut, and Goat Cheese Salad with Balsamic Glaze

6 fresh beets
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
4 cups arugula
1 (4-ounce) log goat cheese
1 cup walnut halves, toasted
Balsamic glaze

Preheat oven to 350 degrees.

Trim stems off beets, and wash thoroughly. Wrap in foil, seal tightly, and place on a baking sheet. Bake for 1 hour. Allow to cool, and then peel with a small paring knife. Slice beets into wedges. (This can be done a day in advance.)

In a medium-size bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper. Add arugula, and toss to coat evenly.

Arrange dressed arugula, beets, goat cheese, and toasted walnuts on a platter. Drizzle with balsamic glaze. (If desired, the entire dish can be prepared in advance and refrigerated until ready to serve.) Serves 4

Learn from Leslie: I like to wear disposable gloves when working with beets. You’ll thank me later!

Skillet Pork Chops

2. Savory Skillet Pork Chops Recipe

 1/4 cup fresh sage leaves, finely chopped
1/4 c up fresh rosemary leaves, finely chopped
3 garlic cloves, minced
Zest of 1 lemon
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
4 (8-ounce) bone-in pork chops
Olive oil
Fresh sage and lemon slices for garnish

Combine chopped sage and next 5 ingredients in a small bowl. Place pork chops on a platter or baking sheet. Drizzle both sides with olive oil, and sprinkle each side of pork with herb mixture. Allow pork to come to room temperature, 30 to 45 minutes.

Preheat oven to 400 degrees.

Heat 1 tablespoon of olive oil in an 11-inch or larger cast-iron skillet to medium-high heat. Place seasoned pork chops into hot skillet, and sear on both sides until golden brown, about 2 to 3 minutes per side. Place skillet into oven, and cook until pork is done, about 20 to 25 minutes.

Remove from the oven, and garnish with fresh sage and lemon slices. Serves 4

Sheet-Pan Roasted Fall Veggies

3. Sheet-Pan Roasted Fall Veggies Recipe

1 butternut squash, peeled and cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and cut in half
6 small carrots, peeled
4 parsnips, peeled and cut on the diagonal
1 red onion, quartered
2 tablespoons olive oil
2 tablespoons honey
Salt and pepper to taste

Preheat oven to 400 degrees.

Combine all cut vegetables in a zip-top bag; add oil, honey, salt, and pepper. Seal bag, and toss to coat vegetables thoroughly.

Place large baking sheet into the preheated oven for 5 to 10 minutes. Pour vegetables onto the preheated baking sheet. (They should sizzle.) Bake until Brussels are golden brown and remaining vegetables are tender, about 40 to 45 minutes. Serves 4 – 6

Stovetop Cheesy White Grits

4. Stovetop Cheesy White Grits Recipe

2 cups milk
2 cups water
1 teaspoon salt
1 cup stone-ground white grits
4 ounces white American cheese
2 tablespoons butter
1 teaspoon Lawry’s Seasoned Salt
1 tablespoon Worcestershire sauce
Salt and pepper to taste

In a medium-size saucepan, bring milk, water, and salt to a boil. Add grits, and cook for 20 to 30 minutes until grits are thoroughly cooked. Reduce heat, and stir in cheese and remaining ingredients. Cover and keep warm until ready to serve. Serves 4

Leslie Likes: White American cheese in the grits instead of cheddar. It melts well and makes the grits creamy.

5. Rustic Apple Galette Recipe

Rustic Apple Galette

For the crust:
1 cup sifted flour (do not skip this step!)
1/2 teaspoon salt
1/3 cup Crisco shortening
5 to 6 tablespoon ice water, plus more if needed
Parchment paper

For the filling:
3 to 4 Honeycrisp apples, peeled and sliced thinly
Juice of 1/2 lemon
1/2 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons butter, cut into pieces
1 egg, beaten with 1 tablespoon water
Extra sugar for dusting
Vanilla ice cream, for topping

Preheat oven to 400 degrees.

In a medium bowl, combine sifted flour and salt; mix thoroughly. Add shortening, and combine with a pastry blender until crumbly. Add ice water a few tablespoons at a time, being careful to add only what is needed. (The dough will come together with less water than you think.) Form into a flat disk. Place dough onto a sheet of floured parchment paper on a baking sheet, and roll it out into an 8- to 9-inch circle. (It does not have to be perfect. This is a rustic galette!) Place in the refrigerator while you prepare the filling.

Combine apples and next 5 ingredients in a medium-size bowl. Stir to combine. Remove dough from the refrigerator, and mound apple mixture into the middle of the dough using a slotted spoon. Dot the filling with butter. Fold the edges over an inch or two. Brush dough with egg wash, and sprinkle crust with sugar.

Bake for 25 to 30 minutes or until golden brown. Serve warm with vanilla ice cream. Serves 4

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Meet the 2021 BH&G Kitchen Contest Winners

By
Cathy Still McGowin
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The kitchen is truly the heart of the home. It’s the place we gather, nurture our families, and entertain. To celebrate this favorite room in the house, we partnered with Triton Stone Group to host a kitchen contest. Professionals entered. Readers voted. And the winners couldn’t be more different. When it comes to kitchen design in Birmingham, it seems we all like a little something unique.

TIP: Mary Ann painted all of the walls and cabinets Seapearl by Benjamin Moore. “It’s the only white color I have found that doesn’t take on the colors around it,” she says. “No matter what time of day it is or what else is in the room, it always appears white.” Photos by Jean Allsopp

1st Place: Clear Vision

A circa-2006 Vestavia Hills home receives a makeover filled with French country flair while taking advantage of its mountaintop views.

The view was incredible. The kitchen? Not so much. “It took some convincing to talk my husband into buying this house,” says owner and interior designer Mary Ann Smith of Dogwood Designs. The standard stock cabinetry looked dated, an overabundance of upper cabinets crowded the space, and the window above the kitchen sink was little more than a peephole into the expanse beyond. “Ultimately, though, it was the view that sold him,” Mary Ann says of the birds-eye view of Samford University and Vulcan.

The goals for the renovation were two-fold. Mary Ann not only wanted to open up the kitchen to those spectacular vistas, she also wanted to update finishes. To start, she removed all of the upper cabinets (save the bar area) and replaced the wall and tiny window above the sink with a trio of counter-to-ceiling windows. Functionality and flow weren’t issues, so she maintained the location of the appliances—a budget-saver that allowed for custom appointments in country French style. She did replace a too-small island with one that now suits the scale of the room.

To get the refined-yet-rustic aesthetic she wanted, Mary Ann brought in materials with plenty of patina to complement the new cabinets. Cedar beams frame the windows, honed marble replaced speckled granite countertops, and pecky cypress trims the range hood. A pair of brushed aluminum lanterns over the island appear aged. For authentic, Old-World character, she installed antique doors between the kitchen and dining room. “I think the finished space is a good example of never settling for a stock plan if it doesn’t accomplish your design goals,” says Mary Ann. “A room can always be modified to suit your style.”

Looks to Love

The same marble on the cabinets (honed shadow storm marble) is repeated on the backsplash. The custom fabricated curve complements the lines of the hood.

Gold sconces, sleek appliances, and a smooth finish on simply-styled cabinets balance out the room’s rustic, country French design elements.

Drawers, not doors, fill the area below the countertop. “Drawers are easier to organize,” Mary Ann says.

For French flair, and to break up the expanse of white, Mary Ann painted the island a soft, French gray-blue finish (Repose Gray, Sherwin-Williams).

Inside the Box

Considering a renovation? Mary Ann Smith of Dogwood Designs shares her tips for achieving a whole new look just by resurfacing the space you have with updated finishes.

Focus on what you can change easily without relocating plumbing or electrical.

Eliminate upper cabinets to make the space look and feel larger.

The difference in stock and custom is in the details. If you can’t refresh everything, choose a few places to elevate a stock plan. Consider new hardware, lighting, an accent paint color, or a custom hood or backsplash.

Factor in how long you plan to live in the house when making budget decisions, but remember that the kitchen sells the house. A beautiful kitchen is always a good investment.

RESOURCES
Interior design: Mary Ann Smith, Dogwood Designs, 205.541.0250, [email protected] Builder: Ross Neely, Neely Construction Hardware: Avondale Specialty Hardware Appliances: AllSouth Appliance Countertops and backsplash: Triton Stone Group Cedar beams: Cole-Hall Lumber Co. Pecky cypress (range hood accent): City Hardwoods Counter stools: Stock & Trade Design Co. Antique doors: Old World Antieks, La Grange, TX Lighting: Ella Home, Atlanta, GA, and At Home Furnishings, Homewood, AL

TIP: Trying to choose the right paint color? Katrina looked to the dark veining in the marble (Invisible Grey) to inform her choice for the lower cabinet color (Railings, Farrow & Ball). Walls, hood, and other cabinets are Classic Gray, Benjamin Moore.

2nd Place: Culinary Arts

Downsizing to a one-level rancher meant upgrading the kitchen. For empty nesters Amy and Steve Jackson, designer Katrina Porter brought in a transitional aesthetic that put the focus on space and style.

Most ranch houses were built long before the open-concept kitchen became vogue. Their 1950s-style kitchens were typically small and tucked away from the rest of the house. Designer Katrina Porter is very familar with these spaces. In her 25 years of kitchen design, she’s remedied more than a few by knocking down walls and reconfiguring layouts—and the results certainly speak for themselves.

For the Jacksons, empty nesters with three adult kids, Katrina stepped in to design a spacious kitchen with easy flow and lots of amenities. The couple needed a space that would suit just the two of them but also allow room for convivial gatherings when friends visit or their children come home. And they wanted something with a bit of a dramatic, modern edge to highlight their art collection—brightly-saturated paintings with predominately red and yellow hues.

Relocating the home’s existing laundry and mechanical space made way for the room the Jacksons craved. “Even though the kitchen stayed within the walls of the existing home, it became more efficient for the family,” Katrina says.

Modern Conveniences

The homeowners love their morning caffeine. Katrina served up a coffee cabinet with retractable doors that keeps everything close at hand for morning brews yet stays out of sight for everyday living. A 15-inch-wide, under-counter beverage refrigerator holds coffee creamer and drinks.

RESOURCES
Interior design: Katrina Porter, Katrina Porter Designs Cabinets and wood hood: custom, Village Woodworks Builder: Mike Ross, 205-296-1025 Perimeter countertops, backsplash, and shelf: Triton Stone Group, fabricated by Alabama Stone Works Island countertop (Caesarstone Pure White Quartz): Alabama Stone Works Appliances: AllSouth Appliance Group Hardware: Brandino Brass Rug: @Hazelhousecollection Sconces: Cedar & Moss Fixture above island: Mayer Lighting Faucet: V&W Supply Bar stools (sourced from Rejuvenation): Paula Coldiron Cafe curtains: Paula Coldiron

The marble hood and backsplash serve as not only a focal point for the kitchen but also for the family room that opens up to the space.

3rd Place: Modern Love

Designer Katrina Porter rises to the challenge of re-creating a kitchen that incorporates stylish finishes yet plays well with this mid-century modern home.

After purchasing her circa-1963 mid-century modern home, Cathy Pryor enlisted the help of Katrina Porter to upgrade the kitchen. She asked for something that would honor the home’s edgy style while offering a fresh, contemporary look. The home featured timber-framed windows and doors, along with brick pavers—finishes Cathy was determined to keep.

One of the biggest challenges in the space was its lack of light. “There were no real windows in the kitchen,” says Katrina. “We knew we needed to remove the wall to borrow light from the adjacent living room.” Not only did that solution bring in more light, it also gave the kitchen expansive views of the backyard through the large windows across the back of the house.

To reflect the airy feel of the newly opened kitchen, Katrina designed a waterfall island of white polished marble. Black laminate perimeter cabinets offer a striking contrast that grounds the space and also complements the color of the LaCornue range. And while the unique color combination perfectly fit Cathy’s vision, it also attracted buyers when the house was sold shortly after the renovation. As Katrina says, “The kitchen is where lots of life’s memories are made.” And thanks to her expert design, this one stands ready to make more with its new owners.

TIP: Thick floating shelves made of white oak combine modern form with practical functionality. The same material is used for the refrigerator cabinet, the coffee cabinet, and the back of the bar, creating a cohesive look.

RESOURCES
Interior Design: Katrina Porter, Katrina Porter Designs Builder: Steve Grigsby Island, backsplash, and hood: 3 cm. Calacatta Macchia Vecchia Premium Polished Stone from Triton Stone Group Stone Fabrication: Alabama Stone Works Range wall and sink wall countertops: soapstone purchased from and fabricated by Alabama Stone Works Appliances: AllSouth Appliance Faucet: Triton Black base cabinets: purchased through Counter Dimensions Custom refrigerator panel and cabinet surrounding the refrigerator: Village Woodworks Wood cabinet housing toaster oven and coffee maker and floating shelves flanking range: Village Woodworks Cabinet hardware: Brandino Brass

“Light, light, and more light. You can never have enough natural light in the kitchen. That has always been my design philosophy.” —Jan Ware

Editor’s Choice: Elegant Revival

For her own kitchen, designer Jan Ware created a space that pays tribute to the home’s past yet offers the conveniences of the present.

A butler’s pantry/wet bar between the kitchen and dining area is equally purposeful and stylish. The coffee service is hidden behind an antiqued mirrored wall.

When interior designer Jan Ware moved into her 1928 French-style home, the bones were there. The house was filled with high ceilings, archways, and plenty of architectural charms. After all, it was designed by Warren, Knight and Davis, the venerable firm that designed so many of our city’s homes and landmark buildings (the Alabama Power building, Independent Presbyterian Church, the Country Club of Birmingham). Previous owners renovated the kitchen in the 1980s, but the hallmarks of the decade of decadence had seen its day. For Jan, it was time to design a space that would not only serve contemporary needs, but also pay respect to the home’s history and character.

Working with architect Jeremy Corkern and Francis Bryant Construction, Jan took advantage of existing plumbing lines and the location of appliances but pulled out all the stops for upgrades. Highlights include new cabinets with marble countertops, a fluted island with hidden storage, and a wet bar. The finished look is classic yet offers all the necessities today’s cook needs.

Smart Storage Solutions

Refrigerated drawers in the island: These convenient built-ins offer easy access to cooking staples. The fluted style maintains design consistency when drawers are closed.

Think about your furry friends. Jan created a cozy, out-of-the-way space for Lola, the family’s Latotto Romagnolo. “Of course, she never sleeps in there,” she laughs.

Out of sight. Jan made efficient use of every square inch within the kitchen, including space on either side of the range. Drawers and doors hide essentials while clever, vertically-oriented shelves keep muffin pans and cookie sheets within arm’s reach.

RESOURCES
Interior designer: Jan Ware of Jan Ware Designs Architect: Jeremy Corkern Builder: Francis Bryant Construction Kitchen plumbing faucets and sinks: Fixtures and Finishes Countertops: Triton Stone Fabrication: Alabama Stone Works Cabinet hardware: Brandino Brass Antiqued mirror: Paintworks Appliances: Subzero/Wolf  through AllSouth Appliance Hardwood flooring: Ovi’s flooring Rugs: LillieKat Lighting and furnishings: CleverHaven by Jan Ware Designs

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Birmingham Home & Garden’s 2021 Foodies

By
Christiana Roussel
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The city of Birmingham is teeming with culinary talent. From the national spotlight of such award-winning, decades-old establishments like Highlands Bar & Grill and Hot & Hot Fish Club to newer, stellar standouts like Le Fresca (whose pizza was named by Food & Wine Magazine as the best in the state) and wine-merchants-cum-tapas-bars (such as Aviné and Golden Age), the Magic City knows a thing or two about good food. Check out our behind-the-scenes peek at a few notables and you’ll quickly see what makes this place so rich in all things food.

The Cool Kids: Bendy’s Cookies & Cream

When your wedding reception features homemade cookies and milk, you may be on to something. When you develop recipes for cookbooks at Oxmoor House (now Meredith Food Studios), you realize your life’s work might involve ingredients like sugar, cream, and eggs. And when your first “child” is a food truck, you may have found your calling. Ben and Wendy Treadwell are those people. As the owners of Bendy’s Cookies & Cream in Cahaba Heights (and new parents to Josie), the pair has gone from daydreaming about making people happy with food to executing that reality. The journey may not have been easy, but it sure has been sweet.

Ice cream and cookies! What makes Bendy’s so craveable?
We make everything from scratch. We cook, spin, and churn everything we serve. We’re proud of our hits like our Cookie Butter, which is our signature sweet cream ice cream with a tasty Biscoff cookie swirl.

Any creations that missed the mark?
Well, there was the Mint Chocolate Chip that we wanted to have a natural green color so we tried adding avocado. We’ve since perfected that flavor. And it isn’t green now. We also had to tweak our Peach Cobbler ice cream. When we folded in chunks of cobbler into the ice cream, they froze like bricks! Now we add in housemade peach jam and cinnamon pie crust pieces.

If 2020 was a dessert, what would it look like?
We would make a sundae with our brownie cookie (a brownie inside two chocolate chip cookies), scoops of Coffee and Sweet Cream ice creams, hot fudge sauce, crumbled Oreos, sprinkles, whipped cream, and a cherry on top. The concoction would probably be called “The Kitchen Sink” since “everything, but the kitchen sink” was thrown at us last year.

Bar-B-Que and Bendy’s?
Sure! Why not? We are located next door to Martin’s Bar-B-Que Joint, and we think we complement each other very well. It is great that you can grab dinner from Martin’s and come see us for dessert, all in one space. The patio area is the perfect  place to hang out with friends and family.

Local Favorites:
We live in Bluff Park, and one of our go-to spots is Mr. P’s Deli where the Jeffro and Muffaletta sandwiches are our favorite choices. And as new parents, we crave caffeine – the cold brew coffee at O’Henry’s is always a good idea.

The Breakout Stars: Roscoe Hall & Emily Nabors Hall

The phrase “play with your food” is typically preceded by the word “don’t.” For Emily Nabors Hall and her husband Roscoe Hall, however, no admonishment is needed. Food is a medium in which these two creatives actively work and play. She created the much-lauded chocolate chip Breakup Cookie, while he was most recently featured on Bravo TV’s Top Chef: Portland. She also works in recipe-testing and food-styling, while he favors painting to express himself outside the confines of the kitchen. Together, they are parents to Ruby, age 6, and Eli, age 4.

Getting Started

Emily: I majored in sociology at Samford, but on a whim, I took a cooking class and fell in love with it. After graduation, I worked at the Crisis Center, but on the side, I made shortbread cookies. I longed for a way to make a living in the food world, without restaurant hours. Making Breakup Cookies for Church Street Coffee & Books allowed me to do that. I also began testing and developing recipes for Southern Living and Cooking Light.

Roscoe: My first gig was with Bottega when I was 18. I’ve been a working chef/cook and visual artist for the past 23 years.

And now?

Emily: In late 2020, I started selling the dough for Breakup Cookies to my family and friends, but it quickly grew into something way bigger. I’ve known Mary Drennan and Tiffany Vickers Davis of NOURISH for years, so when they started selling and shipping products from other Southern makers, I decided to try it. Locally, you can also buy Breakup Cookie dough at Farmstand by Stone Hollow Farmstead at Pepper Place.

Roscoe: Even thouigh I was eliminated from Top Chef, it has brought many new opportunities my way. I still cook with many of my chef buds from the show.

Are your kids open-minded about food?

Emily: They are your typical picky eaters. There are a few raw veggies they’ll eat without complaint; we consider that a win.

Roscoe: I do try to introduce them to food from other cultures by adding things like Nigerian or Jamaican spices.

What do you take to dinner at a friend’s house (besides Breakup Cookies)?

Emily: I like a pasta salad that actually involves salad—a mix that is equal parts gemelli pasta and punchy arugula. From there, it is kind of “choose your own adventure” with ingredients—an herb vinaigrette, a protein, any vegetables you happen to have around, and you’re done. It is satisfying without being heavy, and it can be great chilled or at room temperature.

Roscoe: I’d probably bring some charred onion dip and Wavy Lay’s—just saying.

On your playlist

Emily: When I am alone, you would think that I never left the mid-2000’s. I play a lot of Modest Mouse, Jay-Z, Death Cab for Cutie, and Missy Elliott. When the kids are around, there’s a lot of Stevie Wonder and the Hamilton soundtrack.

Roscoe: I cannot live or work without music. A solid playlist sparks creativity: Stereolab, Freddie Gibbs, Fred Hubbard, Anita Baker—it is all good.

The Champion: Leigh Sloss-Corra

Long before the word “incubator” was bandied about in business and pop culture circles, Pepper Place Market was one, quite organically. Operating for more than 20 years in what has become Birmingham’s design district, the market is overseen by executive director Leigh Sloss-Corra, scion of the Sloss Furnace Company founder. Leigh’s love of all things food has taken her to California, France, New York, Australia, and beyond to work with chefs, food stylists, recipe developers, and writers. And after landing back in Birmingham at Pepper Place, she has used her experiences to empower others, facilitate connections, and tell the larger story of food in Alabama. She’s the kind of person who believes in you before you even believe in you.

Tell us about your involvement with Les Dames d’Escoffier (LDEI):
When LDEI seeks nominees for its female food entrepreneur award or is recruiting new members, I can easily recommend outstanding women from our market community because, like LDEI, the Market at Pepper Place curates and brings together the highest quality, most creative, hardest-working farmers and food producers in the state. Being part of LDEI is incredibly rewarding. The members are extraordinary, smart, savvy, and FUN! They love food and flavors and beautifully put-together celebrations. These women are compassionate and are always looking for opportunities to help others.

What is the best thing about your job as executive director of Pepper Place Market?
I get to connect directly with the finest farmers, food producers, and makers in the state on a daily basis. I have a vested interest in their productivity and success at our market, which means we have a stronger relationship. That is personally very rewarding.

Any silver linings from 2020?
People embraced drinking and dining alfresco, whether in the backyard, on the patio, and even in the street. Birmingham bars and restaurants have commandeered every outdoor option, and it’s awesome! The food tastes better, people are more relaxed, and you get to look around you and see your surroundings differently. During the height of COVID, I got such a kick out of seeing people sitting in lawn chairs in their front yards enjoying a glass of wine just to feel connected. People were hungry for community, and they became more neighborly as a result.

It sounds like you have an unquenchable thirst for connectivity.
Maybe I am what you’d call an enthusiastic matchmaker. I am drawn to colorful, creative, smart people, and I enjoy introducing them to other people or places I know and love. That gives me immense pleasure.  It helps that I am a “localist.” I dig in where I am. I don’t wish I were somewhere else (until I am on the road and find myself in Paris or Perth—then I am there!). Right now, I am here, in Birmingham, in Alabama, at this time in space—and it’s pretty awesome. My 92-year-old mother is here, along with my son, my sisters, and their families. I convinced my partner to move here. And one thing I’ve discovered about all the people in my life—we are all kinda similar.

The Fry Daddy: Sons Donuts

These are not your granddaddy’s donuts. Sure, they might start the same way with dough and a fryer, but from there, prepare to have your mind blown. Beyond straight-up glazed, think peanut butter and cocoa-sugared with a hot malted fudge (that would be The Jude). Or try The Fisher with cinnamon and cardamom-sugar and a vanilla bean diplomat cream. Pair it with a locally-roasted specialty blend from Non-Fiction Coffee or ice-cold milk spiked with shots of Valrhona chocolate or strawberry, and you’re beginning to get the idea of why Sons Donuts in Avondale is so special. The brainchild of two couples in the frozen dessert industry, Ryan and Geri-Martha O’Hara of Big Spoon Creamery and Jim and Amy Watkins of Steel City Pops, Sons Donuts capitalizes on the strengths of these Magic City confection pioneers, creating something altogether amazing.

How does ice cream + popsicles = donuts?
Ryan: Geri-Martha and I have known Jim and Amy since the early days of us starting Big Spoon Creamery. They were already crushing it with Steel City Pops, and Jim reached out to us to see if they could help us in any way. We quickly developed a friendship and partnership. Sons Donuts was started in late 2017 with testing, branding, and developing the concept as a whole. We are pleased to finally launch it!

The four of you bring a lot of talent to the collective table. How does it work?
Jim: Geri-Martha is strong on menu and flavor development. Ryan knows operations and puts together fantastic teams. My strength is in branding and developing while overseeing the creative aspects. Amy is the heart of Sons Donuts. Her influence guides the employees and the entire customer experience. Honestly, we are just better together than we would be individually.

When you aren’t indulging your sweet tooth, what’s your favorite meal out?
Ryan: Mr. Chen’s is easily the best Chinese food in the city, and they do a superb job on all the classic Chinese dishes we’re accustomed to in America, as well as tons of very authentic Chinese dishes.

Geri-Martha: It is a tie between two of our neighbors here in Avondale—Post Office Pies and Saw’s Soul Kitchen. Both restaurants are passionate about their craft.

Kitchen Essentials
For Ryan, a solid supply of kitchen towels is a necessity. “In restaurant kitchens, clean kitchen towels are basically like currency,” he says. “It feels amazing to have a nice stack of clean towels, and it’s the absolute worst to have none.” For Geri-Martha, it’s her scale. “All my formulas are in grams, so I must have a proper and precise scale,” she says.

The Butcher: Addam Evans

If you’re enjoying a good steak, pork chops, or porchetta in Birmingham, there’s a good chance that the source of that meat was Evans Meats. This family-owned business supplies many of our notable dining spots, ensuring chefs have the exact cuts customers crave. And those cravings didn’t cease when restaurants were briefly shuttered during last year’s pandemic. Time and again, Addam Evans and his team fielded calls from folks wanting to cook exceptional meats at home, asking to purchase from the wholesaler directly. Enter their retail space, Son of a Butcher, opening in Pepper Place this summer. This one-stop-shop for restaurant-quality meats, seafood, cheeses, and accoutrements means the best dinner spot in town could just be your kitchen table.

Who knew a pandemic could create the perfect environment for a new business?
We were definitely taken aback last year by the response from people asking to buy direct, but looking back, we definitely had a bit of a captive audience! And because we had a warehouse full of fresh meats, seafood, and cheeses to sell, it made sense to try it. In addition to carrying those same items in Son of a Butcher, we’ll also sell some pantry items like interesting jams, finishing oils, and vinegars—things you cannot find anywhere else in town.

Working in a family business can be a mixed bag. What is it like at Evans Meats?
My dad is mostly retired now, but when we were working together, it forced us to develop an honest relationship with each other. I wouldn’t trade this opportunity to work with family for anything. My brother and I have a great working relationship. We each have different gifts and oversee different parts of the business. Moreover, we trust each other and know we have each other’s best interests in mind. I love the culture we’ve created. We work hard, but we have a lot of fun. And we’re all very protective of what we’ve built.

Asking you to pick a favorite restaurant in town might cause a little friction at work. But is there a dish you especially love to eat out—one that might be too intimidating to make at home?
There’s a real art when it comes to creating things like pâtés, rillettes, chicken liver mousse, and foie gras torchons. At home, I prefer to keep things simple—usually just doing something on my Big Green Egg.

In the Cooler
When we go to the lake or the beach, I like to pack St. Louis ribs, crabmeat, fresh oysters, beef tenderloin, rosé, and Stone IPA. I’m also partial to these new Jamboree Jams we are bringing in from New Orleans; they are great with any of the cured meats and cheeses we’ll sell at the shop.

The Educator: Amanda Storey

Amanda Storey’s relationship with Jones Valley Teaching Farm, the non-profit organization she now helms as executive director, started rather humbly as a mere fan. Years before, she’d gotten to know JVTF (formerly Jones Valley Urban Farm) founder and director Edwin Marty when they both worked at Southern Progress Corporation. In 2009, finding herself between work opportunities, she exchanged marketing and communications help for the farm in return for a box of downtown-grown produce. What began as Amanda’s appreciation for Edwin’s work grew into a passion for exploring policies and systems related to food access. She went on to enact change through her work with United Way and with the Community Food Bank of Central Alabama. And now, under Amanda’s leadership, the future for the farm is strong. “I truly believe in JVTF’s vision of a Birmingham inspired by food and transformed by youth,” she says. “It’s all about the way we choose to invest in young people who want to grow their own food on their own land, own their own businesses, start their own restaurants, and lead our communities. That’s the future of Birmingham.”

So much has happened in your tenure with Jones Valley Teaching Farm, but the crown jewel has to be the Center for Food Education, opening this year.
The Center will position Birmingham as a national leader and model for food-based education and workforce development. This is going to be the realization of a collective dream shared by so many people.

Did the pandemic change anything in these plans?
As I’ve watched our local partners—markets, businesses, chefs, restaurateurs—respond to COVID-19, I am reminded of why a food community is so important to the health of our city. I really hope the Center for Food Education will be a flagship for our food community, demonstrating in partnership and in action how we can grow, cook, learn, and share together. And as we emerge from the impact of the global pandemic, we will keep young people at the heart of all of our decisions and dreams.

The kitchen is the heart of a home, and we bet The Culinary Studio at the Center will be the heart of the farm.
My kitchen at home was designed by me and my husband, Mike, so it is incredibly close to my heart. It’s open to our den and dining room, and we can host a lot of family and friends—something that is very important to us. I want The Culinary Studio to be the same kind of connector for the Jones Valley community.

Speaking of family, are your kids good eaters?
Martin Everitt (9) loves cheese dip, watermelon, and grapes. Mae (6) loves cheese dip and pancakes. However, if they are both at the farm, they prefer carrots (all colors).

Amanda’s “Can’t Wait to Try” List:
Helen, Los Valadores Taco Truck, Red Sea Ethiopian and Mediterranean Restaurant (vegetable plate), Luna, and Sol y Luna. “My first time out with my husband at an actual restaurant in over a year was on Chez Fonfon’s patio,” says Amanda.

Photography by Mary Fehr

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Cultivating Joy with Kate Graham of Fig & Fern

By
Cathy Still McGowin
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Kate Graham of Fig & Fern
Kate Graham of Fig & Fern // Photos by Jean Allsopp

Bunnies, puppies, chickens, children, friends, and neighbors—and a whole lot of flowers. These are the things in Kate Graham’s Bluff Park yard and garden that bring her the most joy. They are all part of a home and lifestyle she has been cultivating and nourishing since she and husband Will purchased their house 13 years ago.

At the time, Kate was working at a corporate firm in marketing. But when children came along, it seemed to make more sense for Kate to stay at home with their growing family. To fill the hours of nap time, she gravitated toward her interest in gardening and began experimenting with various plants and flowers to see what worked—and what didn’t. “I’m not a master gardener, so there was a lot of trial and error involved,” says Kate. “But I am a researcher, and I was determined to figure out what worked for me.”

The Grahams’ yard isn’t large—just under an acre—and Kate’s garden is surprisingly a very small part of it. Her main planting bed is merely 14 feet by 49 feet. The rest of her planting area consists of border gardens that line her front walk and continue around the backyard playhouse along with roses that climb up the back of the house. “Anyone can do this if they do it wisely,” Kate says.

Kate’s flower crop is prolific enough to provide bouquets for 20 regular subscribers (weekly, bi-monthly, and monthly), special orders (she created 30 bouquets for Mother’s Day this year), and small weddings and celebrations on occasion. “I only grow things I can cut and use in bouquets,” Kate says.

Those cuttings vary throughout the year beginning with February blooms of winter Daphne, iris, daffodils, hellebores, and tulips. “Every space is used all of the time. When one flower fades, something else is ready to go,” says Kate.

Spring ushers in peonies and early roses, along with foxglove, forget-me-nots, bachelor buttons, and more. Summertime is zinnia season followed by dahlias and plenty of other varieties before and in between. “Seasonality is what makes the flowers so special,” Kate says. “Just like people who share their fresh vegetables, it’s fun for me to share what I have growing with my clients.”

In addition to her cutting garden, Kate preserves figs from the two small fig trees in her backyard (thus the name, Fig and Fern). “I can preserve 150-200 jars a season,” she says. “People really seem to love them. Like the flowers I grow, the preserves aren’t something you can get in a grocery store.”

Getting Your Cutting Garden Started

Kate insists that anybody can create a cutting garden—no matter their level of expertise. Here are a few tips to get you started.

Don’t plant one of 40 different things. Pick just a handful of varieties and plant them in sections to see what works and what doesn’t.

Don’t obsess over garden design. Kate’s garden is set against a chain-link fence. Rebar supports roses and dahlias, and the PVC pipes on her homemade sprinkler system are exposed. “There’s nothing super fancy about it,” Kate says. Similarly, she stores off-season bulbs in Tupperware containers in her garage. Seeds are wintered in plastic storage bags in her freezer.

Learn your zone. Birmingham is in USDA Hardiness Zones 7b and 8a. This means what may grow well on the west coast doesn’t necessarily thrive here. Kate suggests taking advantage of the Birmingham Botanical Gardens’ free resource library. “I also like taking field trips once a month to see what is blooming and take notes,” she says.

Fig & Fern floral bouquet

Find a mentor. “People who love flowers enjoy talking to other people who love flowers,” Kate says. “Find someone who has been gardening longer than you have and seek their advice. That knowledge will save you the heartache of trial and error if someone can share their wins and losses with you.”

Take note of what you already have; then use it, and build on it. A cutting garden is more than just a pack of zinnia seeds.

Create a cheat sheet. Kate keeps a spreadsheet of everything that grows in her yard.  “Each plant and flower is listed, along with what sort of care each plant requires,” she says. Notes include when to plant, when to fertilize, etc. “It’s much less daunting with a guide.

Fig & Fern Flowers • figandfernflowers.com, [email protected]

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In the Garden with Doris Haver Wilson

By
Paige Townley
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Photography by Jean Allsopp

Doris Haver Wilson has spent the last 40-plus years as an interior designer. Seeing fashion trends come and go—and come and go again—she has always been drawn to more of a transitional style, mixing together traditional elements with edgier, contemporary pieces. “I don’t like anything boring and stiff,” she says. “There’s no fun in that.”

That same approach carries over into her garden design as well. What started as a side hobby years ago has turned into a passion that rivals her love of interior design. 

Doris’s first garden encompassed a small area that bordered the family’s pool and included a mix of flowers, vegetables, and herbs. That garden resulted in a bounty that not only provided plenty of summertime meals but also helped inspire her son, Will, to eventually become a restauranteur who focuses on fresh food. (Will is the founder of everyone’s favorite taqueria, Taco Mama.) And it was that tiny outdoor space that also propelled Doris’s gardening interests for years to come. 

When Doris and her husband, Jim, moved into their Mountain Brook home, she knew it wasn’t complete until she had converted the overgrown backyard into a carefully crafted garden that was heavy on design and light on maintenance. “I think we achieved the design part, but I did not really succeed on low maintenance,” she says with a laugh.

Doris approached the garden design much like she would any indoor project. Laying the groundwork for transitional spaces that would highlight traditional elements in both formal and country English gardens, she incorporated boxwood and hedges, inviting entries, meandering pathways, retaining walls, roses, hedges, an expansive lawn, and an oh-so-charming potting shed.

Working with some existing parameters, Doris opened up the home’s brick courtyard to the rest of the garden by shortening a tall wall that formerly blocked its view. Boxwoods now frame the edges while fig ivy covers the home’s exterior walls. A fountain adds a soothing melody to the border garden that includes Knock Out roses, Lamb’s ear, daisies, hydrangeas, English roses, lilies, phlox, and more. 

Just past the courtyard, a set of iron gates beckons guests to a grassy terrace. As a favorite entertaining space, the terrace includes a casual outdoor dining table and chairs shaded by a crisp black-and-white umbrella. 

Stepping down from the lawn, flagstone stairs access the lower garden with its pea gravel pathway that wraps around an oversized urn and leads to the garden shed. Here, rounded boxwoods mingle with a mix of flowers, including plumbago, hydrangeas, lilies, climbing roses, and herbs. “I love to spend time here watching the world go by,” Doris says. “It’s my happy place.”

How to Create a Picture-Worthy Garden

A design background isn’t required to create a beautiful outdoor space. Here, Doris shares her best gardening advice.

Start with a Plan

Does your garden have more sun or shade? Do you prefer a natural or structured look? Look at your space as a whole, then divide it into areas that suit your plants’ needs and personal style. 

Focus In

Sheds, containers, fountains, statuary, seating areas, walls, pathways, and hedges add structure and visual interest. Use these fixtures to create focal points and destinations within your garden. 

Mix it Up

Think vegetables, perennials, annuals, and evergreens. “Variety not only adds diverse color and texture but also ensures that there’s something blooming year-round,” Doris says.

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Matters of the Heart

By
Rachel Burchfield
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A new front porch offers a spot for the family to welcome friends and take in views of Overton Park across the street. Photos by Jean Allsopp

When Ashley McMakin—perhaps better known as Ashley Mac’s, the name of her four Birmingham-area cafés and her catering company—and husband Andy moved into their current home in 2010, life was much different. It was just the two of them and their eldest son, Ryder, who was a year old when they chose this home, picked specifically because it was near the Ashley Mac’s Cahaba Heights location.

Since 2010, Ashley has added three more cafés to her repertoire,  as well as three more children to her home. Son Jackson was born in 2012, daughter Mally was adopted from China in 2015, and foster son Trey moved in with the family in 2018. At the time, all four kids shared one small bathroom. Something had to give. 

Ashley Mac’s Strawberry Cake is a customer and family favorite. The sweet confection stands sliced and ready to serve on the breakfast table in her kitchen. ashleymacs.com

“We were busting at the seams,” Ashley says. “We started looking for another house in this neighborhood, but we couldn’t find what we wanted.” Ashley, a deep design aficionado, didn’t want to buy a house that didn’t fit her aesthetic or that of her family. So she decided to take the home she loved and make it work through renovations that started, naturally, with the kitchen. “The kitchen was our first priority, as you can imagine,” she says. “I use it not only to test recipes for work but also as a place to indulge my hobby of cooking.”

Working with kitchen designer Cyndy Cantley of Cantley & Company, Ashley doubled the size of her kitchen. She also enlisted architect Robert C. Martin to design plans for a master suite addition and for a family room created out of a carport-turned-porch. The family also requested a covered patio for outdoor living. 

The family den (above) evolved from a carport to an enclosed porch to what it is now. Ashley worked with Sally May Interiors on colors, furnishings, and finishes. 

To complete the renovations, the McMakins added a bathroom to one of the kids’ bedrooms. All told, the home doubled in square footage and went from four bedrooms and two bathrooms to four bedrooms and three-and-a-half bathrooms.

The best result of the upgrade? More room for family. “For us, our family is the center of our home,” says Ashley. “We wanted our house to be a safe space for our kids and their friends. That’s important to me as a mom.”

Small Space Strategies 

Be intentional. “I try to live as minimalistically as I can,” says Ashley. ” Living in a smaller home forced me to keep only what I really want and need. If I don’t use something, I get rid of it, donate it, or pass it on.”

Create Space.  Built-in cabinets in the family room accommodate kids’ games, blankets, and items for movie nights. Shelves are a big win in small closets. Bins and baskets corral toys and clutter. A built-in banquette turned a small corner in the kitchen into a roomy breakfast area.

Plan your task areas. A new side entrance just off the kitchen opens to a laundry room/pantry/mudroom. Here, Ashley keeps her pantry supplies close at hand. A locker bay offers a convenient drop spot away from the front entrance.

In the Kitchen with Ashley Mac

How often do you eat Ashley Mac’s at home? Almost every day. I joke that the café has made me a lazy home cook.

What are the kids’ favorite Ashley Mac’s recipe? Each kid likes something different. For Jackson, it’s the poppyseed chicken—he could eat that every day of his life. For Ryder, it’s the chicken salad and the Greek pasta salad. Mally loves the brownies.

How much time do you spend in your home kitchen? A lot! I’m always experimenting and learning new recipes. I’m inspired by traveling and dining out, and I always want to try to re-create the dishes I enjoy in restaurants at home. 

Chocolate Chip Bundt Cake

1 box yellow cake mix (I prefer Duncan Hines Moist Deluxe)
1 large box instant chocolate pudding mix
4 large eggs
¾ cup vegetable oil
¾ cup water
1 cup sour cream
1½ cups semi-sweet chocolate morsels

Preheat oven to 325 degrees. Mix all ingredients together except chocolate morsels. Stir in morsels.  Pour into a greased bundt or tube pan. Bake for 45 to 55 minutes or until a toothpick comes out almost clean. Remove from oven and cool in pan for 15 minutes.  Remove from pan, and drizzle with Chocolate Glaze. Yields: 1 bundt cake

Chocolate Glaze:
2 tablespoons butter, melted
2 cups powdered sugar
2 tablespoons unsweetened cocoa
4 tablespoons milk
½ teaspoon vanilla extract

Melt the butter, and stir in the remaining ingredients until smooth. Pour over cooled cake.

“We sold hundreds of these cakes when I first started catering in 2005. This is still my family’s favorite. I am all about desserts made from scratch, but this doctored-up cake mix is hard to beat! ” — Ashley McMakin

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Modern Country Living in Mountain Brook

By
Rachel Burchfield
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The back of the house is the architect’s favorite elevation, and the back lawn is a favorite playground for the homeowners’ children. The country aesthetic is cemented with a raised vegetable garden, firepit, bee boxes, and sweeping trees with swings. Photos by Jean Allsopp. Styling by Cathy Still McGowin. 

Walker Renneker of Tent Shop Design is a third-generation architect and has worked on many houses—but he says if his wife could trade their personal home for any of the ones he’s designed, this modern farmhouse would be it.

This project allowed him to combine his two loves: architecture and his role as a father and family man. The icing on the cake? Reconnecting with an old friend from childhood and reminiscing on shared memories.

Taking advantage of the long, narrow lot, the architect set the house back from the street to emphasize its country setting. Farmhouse styling is evident in the vertical siding, metal roof, and stacked stone fireplace.
The entry is reminiscent of a historic dogtrot thanks to its enclosed steel-and-glass pass-through and covered breezeway.

For Walker and his clients, life came full circle through this project, and the dots from their pasts connected to the present serendipitously. It all started with a tired mom and a determination to lull her children to sleep. 

Like a lot of people, this parent knew that sometimes, the best way to help your children fall asleep is by fastening them into their car seats and taking a drive. On one such occasion when the wife was driving her young daughters around town, she was also using the outing as an excuse to look for houses. She discovered a “For Sale” sign on a property in the Abingdon area of Mountain Brook and told her husband about it. 

To give rooms in the open floorplan distinction, Walker varied ceiling heights and ceiling treatments. The kitchen and dining room feature lower ceilings with beams, while the living room’s ceiling peaks to the second story. In the kitchen, a half wall of cabinets next to the fridge shoulders the stairwell leading to the basement. This design decision allowed windows to continue across the back of the house to bring in natural light.
A round window opens the upstairs to the main floor, a design replicated in the master bathroom.

Ironically, the husband knew exactly where the land was located. The site had once belonged to the family of his childhood best friend. He fondly remembered the area known for its estate-size lots, small horse farms, and pastoral setting. “I shot BB guns and bow and arrows there as a kid,” he says. “We’d been looking for houses for two-and a half years, but we never thought we’d build—until we found this lot.” 

The couple knew right away that this find was meant to be. “I grew up having a big yard and a place to roam,” says the husband. “I am drawn to the outdoors and didn’t want to be elbow-to-elbow with our neighbors. So when we found a place with space, we jumped all over it.”

The dining room, just inside the entry, overlooks the expansive front lawn.
The breakfast nook offers a built-in banquette for casual meals. Walker designed the half wall of cabinets and counter-height door so it wouldn’t block light or backyard views.

The couple then brought Walker on board and asked him for a design with simplicity that offered functionality over bells and whistles. Walker’s answer was a modern farmhouse with the attributes of a historic dogtrot, including the classic, central breezeway. However, instead of keeping that space open to the elements, the architect added custom windows and doors to connect spaces yet allow the house to be closed tight when desired or opened up to fresh air at a whim. The breezeway also serves to separate the children’s rooms and task areas from the main house. “Looking across the house through the glass entryway, you can see through to the playroom from the kitchen and living area, but you don’t have to hear everything going on in there,” the wife says. “It works.”

A sliding barn door accesses the girls’ side of the house that includes bedrooms, baths, and a playroom, as well as task areas such as the mudroom, laundry, and powder bath. Walker imbued instant character through the cobblestone flooring (salvaged from Morris Avenue), timber accents, and custom doors and windows.

While Walker dislikes the term “open concept,” he did utilize the principle with shared living spaces that flow together comfortably yet stand apart in function. “The different spaces all have a design connection to each other,” Walker says. “And while it all feels close, the rooms each have a distinct purpose. For example, the homeowners have a somewhat detached space to enjoy once they put the kids to bed.”

To maintain the calm continuum within the interior spaces, Walker and the homeowners worked with interior designer Emory Ratliff on hard finishes. “We wanted to reflect the couple’s personal style and keep things pretty clean,” Emory says. 

The couple’s master suite is set in its own part of the home, an oasis after a long day of running around with kids. “Everyone needs to have their own space,” architect Walker Renneker says. “I know how valuable recovery time is for parents.”
One oversized sink serves the purpose of two separate sinks in the master bathroom, allowing for plenty of counter space.

The result is a family home with plenty of space to spread out. “I love coming home from work, pulling in the driveway, and seeing the girls running around in the yard,” the husband says.  “And we spend a lot of time in the backyard. We kind of feel like we’re in our own private, peaceful world.”

A pair of Adirondack chairs in the backyard offers the perfect spot for taking in views.

Resources

Architect: Walker Renneker, Tent Shop Design Builder: Chris Franks, Franks Building Company Interior finishes: Emory Ratliff Interiors Landscape design: Fletcher Smith, Curb Appeal Kitchen runner: Lilikat Rugs at Design Supply Kitchen cabinets: Alan Deal, Deal Cabinets Hardware: Brandino Brass Appliances: AllSouth Appliance Group Countertops: Alabama Stone Works Tile/Backsplash: Cottage Supply Company Custom range hood and chandelier in living area: Jeremy Roegner, Artistic Birmingham Artworks Plumbing fixtures: Ferguson Custom steel doors and windows: Iron Horse Metal Works Interior paint color: White Dove, Benjamin Moore Exterior siding: James Hardie

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Summertime Chillers

By
Leslie Byars Register
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Paloma (Skinny Margarita) 

Kosher salt
Lime wedge, plus slice for garnish
2 ounces white tequila
2 ounces freshly squeezed Ruby Red grapefruit juice (about 2 grapefruits), plus wedge for garnish
2 ounces sparkling water (like Topo Chico)
½ ounce fresh lime juice
¼ ounce simple syrup or 1 teaspoon honey (optional)
Ice
Fresh mint leaves

Place kosher salt on a small plate. Rub lime wedge onto rim of glass, and dip glass rim into salt.

In a mixing glass or small pitcher, combine tequila and next 4 ingredients, stirring to combine well. Pour over ice in prepared glass. Garnish with grapefruit wedge, lime slice, and fresh mint, if desired. 

“It doesn’t take much to make this freshly squeezed, skinny margarita. It’s so light, you’ll be able to enjoy a few!”

French 75

2 ounces gin
1 ounce fresh lemon juice
1 ounce simple syrup
2 ounces Champagne
Lemon spiral and nasturtium

Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill the shaker with ice; cover and shake vigorously until the outside of the shaker is very cold, about 30 seconds. 

Strain cocktail through strainer into a Champagne flute or coupe-style glass. Garnish with lemon spiral and nasturtium.

Everything Dilly Bloody Mary

Everything but the Bagel seasoning salt
Lemon wedge
1½ ounces vodka
½ ounce lemon juice
3 ounces bloody Mary mix
½ ounce dill pickle juice
Dash of Worcestershire sauce
Salt and pepper to taste
Dash of hot sauce (optional)
Celery stalk or dill pickle wedge

Sprinkle a tablespoon or two of Everything but the Bagel seasoning salt into a small plate. Moisten the rim of a glass with lemon wedge. Dip to coat the rim of the glass in the seasoning. Carefully add ice to the glass, being careful not to knock the salt off the rim. Add vodka and next 5 ingredients, and, if desired, hot sauce. Stir to combine thoroughly. 

Garnish with a celery stalk or a dill pickle wedge. 

“The secret ingredient in the Bloody Mary recipe is the dill pickle juice—don’t skip this step!”

Leslie’s Cocktail Tips

  • Buy the good Champagne and liquors—you’ll be glad you did. For the best spirits, try the ones from Birmingham’s Redmont Distilling Company. They won’t look too shabby on your bar either. For tequila, I like Blanco Casamigos tequila.
  • Use freshly squeezed juices whenever possible. If you need a substitution, though, try Natalie’s Juice Company.
  • Garnish like a pro. Think lemon and lime twists, fun olive picks, and edible flowers. 
  • Chill the glasses when you can. Serve with pretty cocktail napkins, straws, and stirrers. (Glassware is from A’mano in Mountain Brook Village.)
  • No one wants the bar to run dry. Be sure you are stocked with plenty of everything—including mixers and ice!
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