At the end of October I took part in an exciting fundraising event called Dine By Design East. This event combines local design and food together in support of design education at NSCAD. You can read more details about the event and see my work in progress in my last post.
Here is a look at my 10′ x 10′ space I designed for DBDE:
I will share more about this year’s event in a moment, but first I want to tell you about a few items from my room that I’m offering up for sale. Take a peek and get in touch right away if you are interested!
Henhouse’s DBDE kitchen!
Uppers, lowers, sink (not including taps), and birch counter. Overall measurement is 8.5 ft long by 7.5 ft high, solid birch, dovetail drawers with soft-closures. Sink is Franke and measures 30″wide. Drawers are 24″ wide and could be retrofitted to accommodate a concealed dishwasher. We can of course build the rest of the kitchen as well!
$9900 plus taxes and delivery.
Henhouse Sawbuck Table
Vintage Wooden Boats
These folk art vintage handmade boats are so charming. I have two smalls, one medium and one large for sale.
smalls $60, medium $70, large $85
Vintage Metal Basket
This vintage basket would be great for corralling mail by the door, or for storing oils and vinegars by the stove. It could also be used in the office for filing. The handles are hinged, and can be folded in.
Now, let me talk about this year’s Dine By Design East! The event was a huge success, the Olympic Gardens here in Halifax was completely transformed, thanks to the vision of designer Jonathan Legate and Suzanne Saul.
Nine other local designers showcased their own dining room designs, each one was so unique and well-thought-out. It was inspiring to see so much creativity under one roof!
The event ran over three days and included a fashion show luncheon, a seminar on avant-garde cooking with Luis Clavel of Atlantica Hotel, and a talk with celebrity designer Meredith Heron. The gala evening was packed with chefs, designers, and art lovers! It was so great to see the local creative community come together.
The food was mouth-watering and with such variety, it was hard not to try everything (which I did by the way!). I was paired with Chef Brad Wammes of Kitchen Door Catering. Brad’s food really captured the “fish shack” theme of my dining room design.
For the first course, Brad served Traditional NS Seafood Chowder with a mini Chive Biscuit. The second course was Beer Battered Haddock and Shoestring Fries with Tangy Tartar Sauce and Smoked Ketchup served in bamboo cones. And for dessert; Very Gingery Ginger Molasses Cake with Ironworks Rum Caramel, which was served hanging from a driftwood tree.
The entire event was a feast for the eyes and the stomach! I had such a great time. This event is certainly not to be missed next year!