Artisan Kitchens and Baths at Appliance Associates is Western New York's premier Kitchen and Bath design showroom. A member of the SEN Design Group www.sendesign.com, and proud host of NICKEL CITY CHEF www.nickelcitychef.com.
ARTISAN KITCHENS & BATHS From sleek downtown lofts to spectacular suburban homes, today’s kitchens are alive with beauty, function and style. They’re thoughtfully designed to meet the demands of modern lifestyles, and no one knows that better than Artisan Kitchens & Baths. “Kitchens are about cooking and entertainment,” says Kevin Telaak, president of the third-generation family business, based in Buffalo. “They’re a gathering space for family and friends. Your kitchen shouldn’t just be beautiful – it should be completely functional. Your equipment should be selected and perform in the manner in which you desire use it. This all has to be part of the design and part of the plan.” Indeed, kitchens have evolved into the epicenter of the home – and that presents a challenge for designers and homeowners alike. That is, how to create a room that is striking without being intimidating; how to achieve comfort and convenience without sacrificing aesthetics; and how to incorporate all the desired elements into “clean” space that is warm and welcoming. At Artisan Kitchens & Baths, the process starts with an in-depth interview to identify three main things: • Client needs • Desires • Expectations This is a premier design center that recognizes the unique needs of every client, no matter their budget. Whether you’re planning a brand-new kitchen with bold commercial styling and touch-of-a-button details or investing in a renovation project with more traditional features, the Artisan team of professionals can help. “We are problem-solvers,” Telaak says. “We think outside of the box to bring in products and materials from outside the area that might be trending in places like New York City or Toronto. We focus on finding the type of things that will set us, and our clients, apart from the rest. What do we need to be that place that can handle all of your design needs? ” And there you have it. • Knowledgeable professionals with extensive experience in kitchen and bath design • State-of-the-art products and materials • A family-owned business with a reputation for excellence. We like to adopt a “You First” philosophy. Our customer’s needs come first. We believe in being good listeners, respecting the demands on your time, protecting your home and providing quality service. For many, a kitchen re-do can be overwhelming, but it’s less so when a team of experts is there to guide your every step, explaining the process, sifting through product information and saying, ‘We can do this together and get you to where you want to be.” “It’s a process, and the process often starts with our designers getting down to the most rudimentary questions,” says Jeff Rexinger, inside sales manager. “Are you left- or right-handed? Do you co-cook in your kitchen? Do you wok-cook three times a week? Then this product has the best power for that. Do you like to broil? This appliance does this and that. Do you like doors? Do you like drawers?” Adds Telaak: “Our designers will help you look at your space in a way that you never thought of before. We want to take what you were thinking all along and make it even better, with respect to your home and your vision.” And isn’t that the goal? Maximizing your space while exploring a sky’s-the-limit list of options available these days to create a one-of-a-kind haven right there at home. In fact, the massive showroom at 200 Amherst St. in Buffalo’s historic Black Rock section offers complete kitchen displays with working appliances for those interested in testing out products before purchase. (It’s also the site of “Nickel City Chefs,” a culinary competition featuring top chefs that draws crowds of Western New Yorkers.) “What we focus on is the most important room in the entire house, and if we’ve done our job right, you’re going to absolutely love it,” Telaak says. “You’re going to look forward to coming home. You’ll want to have people over. And when you sell your house, you’re going to get the biggest return on investment. It’s critical that it’s done right.” Member, SEN Design Group and National Kitchen & Bath Association www.artisankitchensandbaths.com
Let artisan kitchens and baths make the possibilities come to life in your home. Visit us at 200 Amherst Street in Buffalo. And I'mike. Welcome to our house in Buffalo, New York. T We redid our kitchen in a contemporary feel, but we still wanted to be warm. Yeah, any home we ever had never had a nice kitchen. It was always blah and boring and we wanted our own kitchen and everybody loves it. As far as the master chef in t I know how to run the microwave very well. I do mean fish sticks. I can do really well with that. The biggest t We don't have a backyard being that we live in the city. So I think the largest thing I want to take away is how to cook indoors, like steaks and Let's go. Oh man, t How you doing? Hey, how you doing? I am. Nice to meet you. Ken, nice to meet you. Welcome to my house. Is that way to cook? It'so interesting to be able to come into somebody's house and prepare a meal for them. Today we have a melange of freshly grilled vegetables. We're going to finish that with a little extra virgin black truffle oil, little Mediterranean sea salt, and a little balsamic reduction. I brought in some local hormone free beef tenderloin. Also worked on a sweet potato mash with some local maple syrup. And I'm going to get you with a silken satin, one of our specialties at Curly's. And for dessert, we're going to finish up with the classic. It's a bananas foster, but I'm going to give it a little twist and I'm going to use some pineapple. We're going to learn a lot. We're going to have a lot of fun and we're going to take a lot from t We're having guests over tonight for dinner. All six of us going to be served. Well, we come to Kenny and Mike's house all the time for dinner parties. The girls are always here. T Many major chefs from prominent restaurants in the Buffalo area are going to be here serving us. What I wanted to do today was to create a very simple appetizer. I did a stuffed red pepper with a prosciutto and provolone, a pepidou filled with a fresh mozzarella. The appetizer is absolutely delicious. Those fresh vegetables roasted with a little bit of sea salt, a matte balsamic, and a vinegar reduction was unbelievable. Who knew vegetables could taste so good? They put me in charge of the beef. Meat is normally my specialty. We have a great piece of beef tenderloin here. What I really wanted to do was show Ken how to break down and butcher a piece of meat and cut some nice filets out. We're going to cover these over with a little bit of olive oil. It wasn't just the butchering, he was concerned with how do you cook a good steak. I t Showed I learned how to make steaks inside without having to cut yard. The first starch is going to be a sweet potato mash. We took the whole yams and roasted those off in the oven until all the sugar started coming out real nice. It all right out of the skins and then mix those with a little salt, pepper, maple syrup, and cinnamon. Kind of a sweet savory type dish that hopefully complimented everyt Silken satin. One of my favorite dishes. Simple, brown butter, sautu00e9 shallots out till fragrant. You glaze my pan with a bit of w Finish t I have silly X-Brew disease we're doing it for the guests, Silken Satin. And I just wanted to let Krista was great. I had rice pasta w I enjoyed it just Banana Fosters. Banana Foster is boring. Let's do Banana Foster my way. Melt your butter, add your brown sugar till dissolved, and just deglaze that pan with some good strong r That's where the flavor is. And flitement and sing happy birthday if necessary. She taught me how to deal with fire for the Banana Foster with what not to do and how to do it and it was fun. Then add your pineapple. Pineapple has acidity and it really gets you going. And your banana. Stir that up and serve that over your favorite ice cream. Classic with a twist. I hope Dinner is finally done. I've been working here all day long so get ready. Here comes the food. It went very well. A lot of action, a lot of stuff going on. It was chaos and it all turned out great. The food was great and I'do it again in a minute. It was a lot of fun. I t Well my favorite part was being spoiled. Starting from the appetizers to dessert. Really was The chefs were great. Everyone had a great time. I'm stuffed and I'do it again. It's all about friends and family and that's what it was. And food. And food. Thanks for coming everybody.
