robyn

It's our 33rd anniversary in a couple of weeks - and my only words of advice are whatever you do - don't do it at home (who wants to deal with a dirty kitchen on a festive night). And if you go to Paris - at least spend the night (who wants to get home at 3 in the morning). On our part - we're spending a couple of days in a nice hotel with a nice restaurant/spa/beach etc. A romantic relaxing getaway. That's what you should be looking for (and I imagine it's more important on a first anniversary than a 33rd ). Robyn P.S. I live in Florida - not the UK - but I think a place like Gidleigh would be very romantic in November if you got a room with a fireplace - think lamb for dinner - a walk on the moors - and Devon cream teas.

Ditto re L'Escalier. Close second in my opinion is Cafe Boulud. For people not totally familiar with the geography - these are both in the city/town of Palm Beach proper - and Palm Beach County is a very large county (so check driving distances before you decide to have dinner in Jupiter when you're staying in Boca Raton). Robyn

maybe we're just fooling ourselves. need to re-evaluate. Do some window shopping. Talk with designers at several places (high end like Poggenpohl - low end like Ikea - maybe something like Home Depot at the middle low end). Design showrooms are one place you can get an awful lot of information for free - particularly if you stop in on a slow day (like a mid-weekday afternoon) to "shoot the breeze". And if the estimates don't fit your budget - all you've wasted is time. The designers may even have some ideas which can "refresh" the kitchen at relatively low cost. I think this month's Martha Stewart Living has an example of a kitchen project like that (the finished product isn't to my taste at all - but it's reasonably attractive - and an example of what can be done on a very limited budget). Robyn

I went to a "soul food" restaurant in Beverly Hills a while back that was owned/operated by a backetball player (I think he was famous but I can't remember his name). It was a beautiful restaurant - but the food was mediocre. Guess people will try anything "new" for kicks. Robyn

I live in the south and make red velvet cake for Valentine's Day. I cheat and use the Duncan Hines mix. It's better than most I've had made from scratch. Robyn

Actually, what I was thinking of doing is moving the sink and dishwasher to the right so I get a corner sink, and then moving the refrigerator to where the dishwasher is now. I'd prefer not moving the range since that would mean moving the gas hookup. With the range by itself, I could center it and have good counter space on both sides. Moving anything is expensive - unless you talking about an inch or so and can connect to existing plumbing/electrical. If you move a refrigerator that has an ice maker - you'll also have to deal with additional plumbing for the water line. By the way - I assume you live in a condo or a coop. You should check what the rules are for renovations (design approvals, deposit requirements, restrictions on work hours, etc.). Robyn

And if he does that floor plan - he can post it here too. Robyn

Well - let's see what you can get "built into" the price of things like cabinets first (like the design and someone to install the cabinets - and maybe the designer can hire a plumber and an electrician to connect and disconnect things). Frankly - if you start with a GC - and an architect - and then all the various subs - there's no way you can make anything work with your budget (I know you couldn't do it in Jacksonville FL so I'm pretty sure you couldn't do it in NYC). I recall seeing a NYT article a while back about a small kitchen remodel in NYC - and I think the absolute bottom of the line was more than $25,000 - and that was using Ikea cabinets. Robyn

My numbers include labor (although I haven't done a kitchen in 8 years and I'm not sure what a lot of things cost today). Note that if you go to a high end place like Poggenpohl - the cost of the cabinets should include installation (although you will have to make sure that your space is configured to accept the cabinet installation - including things like walls that will hold the cabinets). The people who supply the appliances should take care of their installation - although you will probably need a plumber and an electrician to take care of plumbing/electrical connections. The flooring contractor will take care of the flooring - and you'll need an electrician for the lighting. The counters are probably a separate contract. A lot of this depends on how comfortable you are dealing with various kitchen people. On my part - last time I did a kitchen (I've done 3) I was building a house. Had a general contractor who knew less about kitchens than I did. So the GC built the shell - and I dealt directly with the other people who did parts of the kitchen. If you don't feel comfortable dealing with outfits who do the various components - you'll want to find someone who'll coordinate everything for you. It's possible that a kitchen designer from a cabinet place will do this. But - not being from your neck of the woods - I can't say. You'll have to ask questions. At a minimum - you'll learn a lot just dropping in and chatting with the designers at the high end cabinet places (best to do this on a day when they're not busy). I was in Atlanta a few months ago - and spent an hour talking with the designer at the local Bulthaup showroom (it was a slow day for her - and a lazy day for me - and I may well use Bulthaup in my next kitchen). If you're interested in design - designers are interested in showing you what they have to offer. And don't be shy about asking questions - like what they think would work for you - and what various options cost. Worst that can happen is the quote knocks your socks off - and you thank the designer for his/her time (when I was much younger - I once went to the Pace Gallery and asked what a particular painting cost - it was Chuck Close - and it was about $450,000 - which was a bit more than I planned on spending - but the gallery person was more than willing to tell me everything about the artist even after I made it known that I couldn't possibly afford the piece - I was interested in learning and that was all that mattered). Robyn

Keeping stuff at serving temperature. Since I wrote my message - I spoke with a customer service rep from Haier. He said his company's units simply aren't designed for garage use in our temperature range (their compressors are too small - and they don't have enough insulation). I don't know if he's right - but he sounded pretty honest to me (wasn't trying to sell me something that wouldn't work). So I think we will wind up sticking with what we have now. Robyn

Thanks for the feedback. We'll be staying at the Ritz Carlton. We've been favorably impressed by our last few meals in Ritz Carlton dining rooms - so I should be a happy camper. Too bad you don't eat dessert (that's the best part of the meal as far as I'm concerned - and I'm always a sucker for a really good pastry chef ). Robyn

Given your formula, our budget is $25,000. Play away!!! Some preliminary thoughts. $25,000 isn't a whole lot - especially when you're talking about construction in New York. On the other hand - you're working with a relatively small space. For starters - I'd try to minimize or eliminate any major construction (like moving plumbing - venting - electrical - whatever). Try to keep the major appliances/fixtures about where they are if moving them would require major construction. Just rip everything out - and reinstall new stuff. Your wife wants more storage - and - basically you don't cook (typical for New York ). Your mother sometimes does high temp wok cooking - but I doubt you want to get into a high end gas stove/vent setup just for an occasional meal. You could do take-out for 100 years and still be ahead of the game. What I hear is you want a kitchen that looks more contemporary - holds more stuff - but will basically get light use. Correct me if I'm wrong. In light of what you said - I'd put the major part of my budget into high end cabinets - maybe $15,000. The highest end you can afford with all the fancy storage options (full extension drawers - floor to ceiling storage cabinets - cutting board cabinets - etc.). Go to a place like Poggenpohl or Siematic and see what the low end in these lines would cost. Get catalogues and look through them. Note that many of these places offer free cabinet/kitchen design (although most will ask for a small non-refundable deposit before they draw up plans in case you don't go ahead with the project). So take advantage of in-house design. $4,000 into appliances to give you the look you want. $6,000 for floors and lighting and countertop. (Lighting is important because it can make or break the look of the place.) These aren't absolute numbers - just a rough idea of priorities. Anyway - I'd start by spending a few afternoons in cabinet showrooms. What do you think? Robyn P.S. I am 5' tall - and when it comes to cabinets - if I can't reach it - it's relatively worthless (except for things I only use occasionally). Concentrate on as much low pull out storage as you can squeeze in. Also - even if your cabinets go to the ceiling - you can lower the cabinets an inch or two below normal - then adjust the shelves so you get as many as possible within arm's reach. You can even try to find an area where you can sit a tall cabinet on a counter - which gives you a huge amount of storage space.

OK - 50 messages - and no one has asked - what's the budget? How much do you want to spend - maximum? No sense talking about anything until we know how much money we have to play with. Robyn P.S. Take your absolute maximum and subtract about 20% for starting estimates -because home improvement stuff always goes over budget.

I'm not in the industry. My opinion is it's not safe to eat raw oysters from certain places - and certain people (people who are old, ill, immunocompomised, etc.) shouldn't eat raw oysters at all. At least here in Florida - all stores and restaurants which sell raw oysters have printed warnings about eating them. Robyn

I've read many people (perhaps not you) proclaim the virtues of restaurants that serve 30 course meals. Meals where the chef is determined to show you just about everything that he knows how to cook in a single meal. No one seems to dump on restaurants for serving these food marathons. I wonder why Tom Aikens comes in for scorn when - instead of serving a 30 course meal - he serves a 4 course meal where each course consists of "riffs" on a basic theme. Isn't quite like jazz - because I'm sure there's little last minute improvisation involved. But it's reminiscent of it. Or perhaps the people who don't like what Aikens is doing wouldn't care for the 30 course marathons either.... Just a "food for thought" observation. Robyn P.S. I'm prejudiced - I happened to like my meal at Tom Aiken a lot.

I just made reservations to spend our anniversary weekend - in September - in Sarasota. Has anyone tried Vernona in the Ritz Carlton (I noticed that the restaurant has a famous pastry chef and that's enough for me )? Any other recommendations (big deal or little deal) would be appreciated too (took a quick look on line - and Javier's - Peruvian - looked interesting). Note that we'll be staying in Sarasota proper and won't feel like driving too much. Robyn

We're in nothern St. Johns County. We were supposed to get a direct "exit" hit but were spared when Charley moved east. As of this morning - about 10% of St. Johns County at the south end was without power - 80% of Flagler county was without power - and we haven't received hardly any reports from Ormond Beach (Volusia County) which is where the exit actually took place. I saw a report that Volusia County has the highest number of households in Florida without power. I suspect there's a lot of damage down there (major - not catastrophic) - but all the reporters are in Punta Gorda. Note that as in all storms like this - we're not yet getting any reports from the barrier islands - which is where the worst damage took place (although I did see one helicopter video tonight which showed that Captiva Island is now 2 islands - there's a new channel where none existed before). I lived through Hurricane Andrew - and - based on my experience - all I can say is this is the first day of a very long very painful process for those affected by the storm. Robyn

That's curious. Don't you need a building permit and inspections to do extensive interior work which involves things like working with structural walls - rewiring electrical systems - installing new plumbing - etc.? Historical preservation districts serve one purpose (aesthetics) - and building permits and inspections serve quite another (safety). Are you telling me that your town/county/state doesn't care if your house burns up or falls down as long as it looks ok on the outside? Robyn

Doesn't sound like the greatest time for a trip. I'd try to postpone it if at all possible. Robyn P.S. I'm in Jacksonville. We had a brush with Tropical Storm Bonnie today - my father-in-law had major surgery this afternoon - and we're watching Charley very closely (good chance it will exit the peninsula around here). No way I'd come to most of Florida (especially the Tampa/St. Pete area) on Saturday.

Plans are for planners. I am a spontaneous kinda guy. Ask my shrink, she'll tell you. "Plans? What Plans? We don't have no stinking plans!" At least where I live - you need a building permit for construction work that costs more than $500 - and you can't get a permit without plans. Robyn

There's a big difference between disputes within a family - and attacks from outside. The attacks from outside - even if justified - make you "circle the wagons". Wait until January - when you get to see everyone in the media trash where I live during Super Bowl week. Robyn

I don't recall ever being in Orange County - so I can't join in the general badmouthing . But I've eaten a lot of sushi in Los Angeles - and other cities on the west coast. It's always been great (albeit very expensive). Robyn

I'll just note that most of the Key Limes I see in the supermarket these days are from Mexico (not anywhere in Florida). Traditional citrus harvest season in Florida is spring - but I don't have any idea of the growing seasons in Mexico. Robyn

By far the best restaurant I've gone to on Miami Beach is Casa Tua (if you look it up - I'm sure you can find a bunch of articles about it). Classical high class Italian. Fits the bill for something like a big deal birthday. The patio is very romantic and I recommend it with 2 caveats. First - if it rains - you'll be out of luck unless for some reason there's a vacant table inside (unlikely). Second - the patio is very tropical and you can wind up with no-see-um bites on your ankles if they're bare. The inside is nice - but I'm glad I took my chances with the patio (no rain - but even lots of ankle bug bites didn't make me regret my decision). By the way - it's a very expensive restaurant - but - after London - heck - nothing in the US looks outrageous to me . Reservations are mandatory. Robyn

The Houston Press did I thought a really good article on Gulf Oysters here: http://www.houston-press.com/issues/2004-03-25/feature.html Interesting reading, just throwing it out there. Read it. Kind of a puff piece (we get the same kind of puff pieces in our local press too). If you want to see where the real action is - you have to read the "police reports" of the game comissions. They're published in our papers too - like XYZ got arrested for pulling oysters from beds closed on account of pollution. They don't make for fun reading. And since I know that most states (including Florida) are hurting for funds in these departments these days - I suspect they only catch a fraction of the culprits. By the way - the biggest source of pollution here is simply people dumping untreated sewage into local waters through ancient septic tank systems - and through ancient sewer systems that run dump pipes several hundred yards offshore. Do the people living in coastal Texas all have modern sewer systems? Robyn