Tag: May/June 2015
10 Incredible Local Kitchens
ABOVE Taking inspiration from the kitchens of Jill Sharp Brinson (Creative Director, Ballard Designs), and Pamela Pearce (Milieu magazine), this homeowner replicated beams, a vaulted ceiling, ...
Rooms to Grow
Whether sensitive and shy or loud and outgoing, every kid’s personality is different. See how three designers created youthful yet sophisticated spaces that capture their individuality.
French Connection
Âme seour is the French phrase referring to a “kindred spirit, ” although the literal English translation for the phrase is “friend sister.” Both idioms are apt descriptions of...
Family Adventure
It’s all too easy to travel the beaten path, but a more adventurous route paves the way for others to follow—an approach favored by Vestavia homeowner Emily Huntley...
10 Amazing Outdoor Retreats
ABOVE Architect Tom Adams, of Adams Gerndt Design Group, chose sleek outdoor furnishings for Doree and Tony Nelson's poolside retreat. Featured in "Piquantly Poolside, " July/Aug 2013. ...
Garden Party
When Jeanne and Mike Clarke bought their Mountain Brook home, the backyard was little more than grass and a concrete retaining wall. Jeanne’s wish was for a place...
Finder’s Keepers
When interior designer Virginia Volman steps into a thrift store or browses an online trading site, amazing things begin to happen. Take a tour of her recently renovated home—all designed with a focus on budget and uncompromising style.
Shop Local: Pepper Place
Home to dozens of antique dealers, designers, architects, and furniture emporiums, Pepper Place is the design terminus from which creativity flows in Birmingham. More than just...
The Best Seat in the House
Circa has long been a southern go-to for fine English and Continental antiques, one-of-a-kind-pieces, and sophisticated-but-approachable design ideas. Owner Cindy Smith started dealing antiques as a hobby...
Easy Summer Recipes
Tasia’s journey back home began during the late 1990s. While still working in the business world, she took some classes at the Culinary Institute of America. It was...
