195 Rhode Island at 15th Street
San Francisco CA 94103
Phone 415-864-0800
Fax 415-864-0856 www.studiomehler.com
Monday through Friday 9 - 5 Saturday by appointment
In-Line Countertop Gas Burners
Coming soon to our San Francisco showroom is the new Kuppersbusch gas, in-line, 4 burner cooktop. We’ve had great responses to the other Kuppersbusch appliances in our showroom over the years but this particular item seems to be generating a lot of attention. The benefits are obvious. There is no leaning over a hot burner or boiling brew on the front burners to mind the pans on the back burners. Everything is right in front of you. The dimensions on this cook top are 41 ¾” wide x 3 3/16” high x 13 5/8” deep. There are two 10,300 btu burners on the outside and two 4,350 btu burners in the center and it can be configured for either natural gas or propane. The unit sells for $1,040.00 plus shipping and sales tax. For more information call our showroom or visit www.kuppersbuschusa.com
Why aren’t the French fat?
Thinking of French cheese, pate’ and pastries makes one wonder why there doesn’t seem to be a weight problem in France. An interesting article in the March 15 issue of Time magazine addresses a major cultural difference between eating habits in our culture versus France. Children at a pre school in Paris are taught that eating is an important, nutritional, social time and that is to be done at the table not on the run. Lunch is not a quick bite to eat and a run to the schoolyard. They are served lunches consisting of three to five course meals on a daily basis. Hmm, preschool? A brochure handed to parents includes “The variety on the menus is astonishing: no single meal is repeated over the 32 school days in the period, and every meal includes an hors d'oeuvre, salad, main course, cheese plate and dessert”. It also adds "Suggestions for the evening. That, too, changes daily. If your child has eaten turkey, ratatouille and a raspberry-filled crepe for lunch, the city of Paris suggests pasta, green beans and a fruit salad for dinner.” Major meal events on a daily basis also diminish the urge for snacks in between, you simply aren’t hungry after all that food.
When people choose kitchen flooring they’re concerned with both durability and esthetics. Hard surfaces, such as ceramic tile and natural stone, are easy to clean yet unforgiving both on dropped items and your back. Uneven surfaces such as slate are an improvement on flat tile since your back subtly adjusts to the highs and lows of the surface and allows you longer time to stand in one place.
Cork, linoleum and other pliable materials solve are easier to work on and clean yet don’t always give the proper esthetic finishing touch many clients are looking for. Area rugs and mats may solve both issues.
Area Rugs or runners should be washable with a rubber backing for support and also to prevent slippage
Foam Mats need to be pliable yet not distractingly thick. You should have to think about balance and tripping while concentrating on other tasks
Rubber Mats, particularly in interlocking form, are a staple of commercial kitchens. The negative is cleaning. The availability of a hose bib in a residential is normally scarce
Gel Mats have become very popular in recent years. They are light, pliable and easy to clean. Think of gel soles in your shoes to imagine how your feet will feel while baking or preparing a lengthy meal. www.gelpro.com
New patterns from CaesarStone
CaeserStone has introduced two intriguing new finishes. In a definite departure from their flat polished and honed surfaces they introduce “CROCODILE” and “LACE” shown in the attached photos. These very tactile surfaces are specifically designed to be book matched for a continuous pattern as large as you wish the pattern to be. They are available in ¾” thickness for counter surface and thinner materials for wall applications. Stop in to see these very interesting new samples at Studio Mehler.
Going Green?
Choose Terra Verde by Bentwood.
Terra Verde or "green earth" is Bentwood's answer to utilizing Green products in their construction.
* All Domestic wood species and plywoods that Bentwood uses are from FSC certified mills and distributors.
* The Urban Loft collection offers twenty Composite engineered veneer choices.
* You can choose the Ultra Low Formaldehyde option for Melamine or Plywood cabinet construction.
** Water based stains.
** Water based seal and top coat.
** These options offer a significant opportunity to be green as they are solvent free.
Just say Terra Verde, and your Studio Mehler designer can accommodate every room and every need. www.bentwoodkitchens.com
Visit our sister company D J Mehler
Bath & Kitchen
Fixtures
Tile
Door Hardware
Cabinet Hardware
Bathroom Lighting
165 Rhode Island
San Francisco CA 94103
Phone 415-864-0850
Fax 415-864-0851 www.djmehler.com
Thinking of French cheese, pate’ and pastries makes one wonder why there doesn’t seem to be a weight problem in France. An interesting article in the March 15 issue of Time magazine addresses a major cultural difference between eating habits in our culture versus France. Children at a pre school in Paris are taught that eating is an important, nutritional, social time and that is to be done at the table not on the run. Lunch is not a quick bite to eat and a run to the schoolyard. They are served lunches consisting of three to five course meals on a daily basis. Hmm, preschool? A brochure handed to parents includes “The variety on the menus is astonishing: no single meal is repeated over the 32 school days in the period, and every meal includes an hors d'oeuvre, salad, main course, cheese plate and dessert”. It also adds "Suggestions for the evening. That, too, changes daily. If your child has eaten turkey, ratatouille and a raspberry-filled crepe for lunch, the city of Paris suggests pasta, green beans and a fruit salad for dinner.” Major meal events on a daily basis also diminish the urge for snacks in between, you simply aren’t hungry after all that food.
Terra Verde or "green earth" is Bentwood's answer to utilizing Green products in their construction.
