We were excited to be a finalist and now we’re thrilled to be a winner of the St. Louis At Home Magazine Architect + Designer Awards!
Our residential fireplace design won first place. It is an honor to be mentioned among the best in St. Louis. We love working with clients to enhance their visions and create a space they’ll love!
A little more about the design….
After living with the builder grade finishes for ten years, the Martens decided it was time to give their living space a new image. Striving for a functional and inviting space, the Martens goal was to create a focal point with a dramatic fireplace upgrade. The asymmetrical design of the fireplace created the unique, custom feel that the Martens were hoping to achieve. The clean lines of the smooth shaker style cabinetry by Allen Graham anchored the room and created functional storage spaces. The fireplace surround, mantel, and hearth, crafted in concrete, added a strong modern element to the space. Lighted alcoves created the perfect backdrop for the owners to display some of their favorite accessories. Whether the Martens are spending an evening watching a movie or entertaining guest, the functionality and comfort in this space will not disappoint.
Design Extra is hosting St. Louis Art Museum Senior Designer Jon Cournoyer during the first Friday art walk this Friday.
Stop by our studio at 1901 Park Avenue from 5-8pm for snacks, wine and art!
What a great turnout to the neighborhood Souper Supper. The businesses in Lafayette Square made soups and snacks for all the neighbors to gather and get to know each other. The proceeds of this event helped raised funds for the sub station on Park Avenue. We had a great turn out and enjoyed everyone’s company and soup! Scroll down for our recipe 🙂
Our designer Chelsea made jambalaya for the supper and it was a hit!
Design Extra’s Jambalaya
2 lbs. chicken breast- 1inch cubes
½ cup cooking oil
2 lbs. Andoulle sausage- sliced
2 tsp. sugar
4 celery stalks, finely chopped
4 large onions, finely chopped
5 tsp. black pepper
1 large bell pepper, finely chopped
3 tsp. of salt, or to taste
9 c. fresh chicken broth
3 tsp. hot sauce
4-1/2 c. long grain rice
1 bunch green onions, finely chopped (separate green from whites)
- Brown sausage in cooking oil in 12 quart iron pot, about 10 minutes on medium heat. Remove and set aside.
- Brown chicken in left-over oil until cooked, but not burnt. Add sausage and cook on medium heat uncovered until golden brown, about 20 minutes.
- Add chopped onions, celery, and bell pepper. Cook until dark brown and wilted.
- Add 9 cups of broth and all seasonings; add more seasoning or salt if desired.
- Bring to a good boil, spoon off excess oil if desired.
- Add raw rice and stir until water becomes opaque and thick; stir gently not to break rice.
- Cover with tight lid and simmer on low for 20-30 minutes, or until rice is cooked (do not open lid unless you are sure it is done, your jambalaya will lose moisture if you do).
- Gently fluff rice and add green onion tops. Do not stir again.
- Cover and let sit for 15 minutes and then serve.
*A black cast iron pot makes the best jambalaya.