interiors | REPORT
Pendant lighting was also added along tracks
installed in the grooves of the ceiling, masking them.
“We needed to find a way to get good and interesting
light coverage over such a tall volume,” Shaw explained.
“We didn’t think any sort of up-lighting would be a good
idea because we have all of the shiny metal.” Hanging at
differing heights along the sloped ceiling, the small pendant lights provide a calming aura when natural light isn’t
available through the windows.
The space also needed to be created to reconfigure.
While The Kitchen is being built, up to five food trucks
at a time are parked out front, each of which are hand-
picked by the Kuhns. When asked why they chose to go
with food trucks rather than a brick-and-mortar kitchen,
Lynn noted with a laugh, “We have one of those too, but
we wanted to try something different!”
Nick added, “We have 11 trucks operating out of here right
now. They’re on a 10-week rotation that doesn’t repeat for
10 weeks, so we are literally a different restaurant every day
of the week. From the customer experience, we really want-
ed to provide more diversity in the menu, and you can’t do
that if you own one kitchen with one menu. You can do that
if you have access to multiple kitchens and multiple menus.
Also, all these trucks are here because they were helping us
with food service in the shelters. They’re all here by spe-
cial invite. It’s not a coincidence that they’re the most
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Photo provided by GHL Architectural Millwork, LLC
TOP Track lighting was installed along the ceiling grooves
to mask their use, and pendant lighting hangs at varying
heights. The result is magic-like orbs which provides plenty
of lighting when natural sunlight isn't available. RIGHT While
a majority of the seating was designed by Scott Bennett
for the Kuhns, more intimate spaces around the perimeter
were designed using midcentury furniture found at local
thrift and antique stores. FAR RIGHT The Hall's logo was
cut through the wood of their host stand/food bar carts.
Designed by Bennett, they easily move out of the way for
larger events, and can be stored when The Kitchen is up
and running, minimizing the need for food trucks. Currently,
food trucks are on a 10-week cycle so that different
options are available day-to-day.