Page 103 - Southern Oregon Magazine Winter 2015
P. 103
e wines and quality craftsmanship come naturally to Judy and
Cal Schmidt. The owners of Schmidt Family Vineyards recently
remodeled their kitchen and applied the same degree of excel-
lence in the renovation as they do in their varietals. Their home,
built in 1950, lies nestled in pristine surroundings on 75-acres in the
Applegate Valley and reflects the Schmidt’s love of nature and wood.
“We do like wood—we live in the Pacific Northwest, and it just fits,”
Judy says, standing in her warm kitchen.
Cal and his grandson worked on the 300-square-foot kitchen them-
selves, shaping it into the desired workspace both Judy and Cal envi-
sioned. “This place was a cracker box when we bought it and didn’t have
a working kitchen,” says Cal. “It had been torn out for a remodel, but
nothing had been done with it.”
The key to a good design, in Cal’s opinion, is functionality. “First figure
out how you are going to use it, figure out your work centers. You’d be
surprised at the number of people who don’t even know how to use a
kitchen. Spacing is important. You can’t have wide open spaces because
then you’re walking too much.”
The fact that Cal owns the cabinet shop Northwestern Design in Grants
Pass and has been working with wood since 1972 certainly facilitated
the project. “I design everything and Judy blesses it,” chuckles the soft-
spoken man. “I taped out the floor and we walked around it for three
or four weeks before I did the final design.” Cal crafted the beadboard
and breakfront cabinets from red oak, and the complimenting glue chip
glass within gives the total look an antique flair.
“We spend 90 percent of our time in the kitchen. We watch TV and
listen to audio books while we’re cooking,” Cal says, then adds, smiling,
“and we like to eat.” Judy agrees, “It’s a working kitchen—we use it, it’s
functional.” That function is manifested in several features including the
large maple butcher block with convenient sink in the center island. “If
I’m chopping vegetables I don’t have to move. The refrigerator is right
there, the chopping board is there,” Cal says.
“One of the goals with the kitchen remodel was to get light in,” Judy
explains. So instead of upper cabinets, there are spacious windows. The
original eight-foot ceiling was raised to 24-feet. Solar tube and sky light
treatments allow plenty of sunshine to illuminate the room and 500-
watt theater lighting provides bright glow at night. The fixtures are well
planned, and each one can be dimmed. “When I look for fixtures I
make sure they work. You can buy a lot of stuff that looks good but isn’t
very functional,” Cal says. A large black chandelier compliments the
entire room. “Usually they have all this gaudiness on it, but this one is
nice and simple,” Judy says.
Another focal point is the large range. Cal had a commercial hood
adapted for domestic use. Shiny pans and colorful implements hang
neatly above the range like a French restaurant. “We like the ambiance
of hanging our cookware where you can see it and not hide it in a
drawer where we can’t find them.” Judy adds, “We stayed in a chateau
in Southern France last year with some winemakers and their kitchen
had stuff hanging everywhere—it was most wonderful and charming. I
love that look.”
winter 2015 • southernoregonmagazine.com 101
Cal Schmidt. The owners of Schmidt Family Vineyards recently
remodeled their kitchen and applied the same degree of excel-
lence in the renovation as they do in their varietals. Their home,
built in 1950, lies nestled in pristine surroundings on 75-acres in the
Applegate Valley and reflects the Schmidt’s love of nature and wood.
“We do like wood—we live in the Pacific Northwest, and it just fits,”
Judy says, standing in her warm kitchen.
Cal and his grandson worked on the 300-square-foot kitchen them-
selves, shaping it into the desired workspace both Judy and Cal envi-
sioned. “This place was a cracker box when we bought it and didn’t have
a working kitchen,” says Cal. “It had been torn out for a remodel, but
nothing had been done with it.”
The key to a good design, in Cal’s opinion, is functionality. “First figure
out how you are going to use it, figure out your work centers. You’d be
surprised at the number of people who don’t even know how to use a
kitchen. Spacing is important. You can’t have wide open spaces because
then you’re walking too much.”
The fact that Cal owns the cabinet shop Northwestern Design in Grants
Pass and has been working with wood since 1972 certainly facilitated
the project. “I design everything and Judy blesses it,” chuckles the soft-
spoken man. “I taped out the floor and we walked around it for three
or four weeks before I did the final design.” Cal crafted the beadboard
and breakfront cabinets from red oak, and the complimenting glue chip
glass within gives the total look an antique flair.
“We spend 90 percent of our time in the kitchen. We watch TV and
listen to audio books while we’re cooking,” Cal says, then adds, smiling,
“and we like to eat.” Judy agrees, “It’s a working kitchen—we use it, it’s
functional.” That function is manifested in several features including the
large maple butcher block with convenient sink in the center island. “If
I’m chopping vegetables I don’t have to move. The refrigerator is right
there, the chopping board is there,” Cal says.
“One of the goals with the kitchen remodel was to get light in,” Judy
explains. So instead of upper cabinets, there are spacious windows. The
original eight-foot ceiling was raised to 24-feet. Solar tube and sky light
treatments allow plenty of sunshine to illuminate the room and 500-
watt theater lighting provides bright glow at night. The fixtures are well
planned, and each one can be dimmed. “When I look for fixtures I
make sure they work. You can buy a lot of stuff that looks good but isn’t
very functional,” Cal says. A large black chandelier compliments the
entire room. “Usually they have all this gaudiness on it, but this one is
nice and simple,” Judy says.
Another focal point is the large range. Cal had a commercial hood
adapted for domestic use. Shiny pans and colorful implements hang
neatly above the range like a French restaurant. “We like the ambiance
of hanging our cookware where you can see it and not hide it in a
drawer where we can’t find them.” Judy adds, “We stayed in a chateau
in Southern France last year with some winemakers and their kitchen
had stuff hanging everywhere—it was most wonderful and charming. I
love that look.”
winter 2015 • southernoregonmagazine.com 101
