Behind the Blueberry

The innkeepers at Blueberry Cove Inn, Narragansett, RI invite you to their world of innkeeping. This is a behind the scenes look at their version of innkeeping.

Monday, November 16, 2009

The Kitchen

We've done a lot to this building over the years. Our focus has always been on the guest areas and the basic infrastructure (roof, boiler, the basics.) Our kitchen is another matter. There are limits to what you can do with a 14 x 14 ft. space that is broken up by four doors and four appliances while respecting food safety guidelines and the balance in the bank account.

Beth, our beloved sister and Marketing Director, will have us committed if we publish any photos with this post. Words alone could give you nightmares.

The first two years we invested in a stove and dishwasher but used the existing counter. We had an old metal desk on top of a small rolling platform that we used as an island. I added a larger top made from clearance Formica and scraps of wood from the garage. It was ugly but functional. (Over time it also moved about until we found the most practical placement.) Counter space and storage were extremely limited.

We had a very small, stainless, standard double sink. Within a year we found a used sink that was bigger and deeper but also stainless steel. That lasted for several years until Seely saw the sink of her dreams on Craig's List. On Long Island, NY. Since she was going to visit Beth in Baltimore anyway it was just a little side trip. The treasure is an old porcelain double laundry sink with deep wells. It has amazing character and utility for $50.

Over the years we have gone through four dishwashers. Household dishwashers just aren't meant to run six to ten loads a day. Seely found a bargain commercial dishwasher on Craig's List that should last pretty much forever.

We have had two full sized fridges, several under the counter fridges, and under the counter freezers. Some died, some were sold, some went to the basement. Over the years the appliances migrated around the kitchen but we finally have a layout that works. We now have an undercounter fridge, a full size fridge (no freezer) and a full size freezer in the kitchen. Since they are all commercial (even though we got them at auctions or Craig's List) we hope they last a long time too.

Our Amana stove died recently. It was an OK stove, the oven was too small but the burners were nice. Our next stove is a commercial Garland but it won't be picked up until November 30. It is gorgeous. I will show you its photo after it is installed (just don't tell Beth.)

The one thing that we have avoided is dealing with the floor. The yucky, commercial vinyl tile floor that didn't look clean even after you got on your hands and knees with a steel wool soap pad. The floor that is one of the big reasons no one is allowed to see the kitchen. Should I tell you how I really feel about this floor?

To be continued.....

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