A story of creation sits on a quiet,
leafy, serene setting, grandly speaking to philosophy, and design
for its beholder. Its contents take us across the globe, to a
Scandinavian practice. Its mailbox reads 47, seen along Raymond
Street.
Here, within the highly desirable neighborhood of
Avon Hill in Cambridge, internationally noted Icelandic architect,
Bjorn Skaptason, has innovatively re-imagined this 19th-century
classic as a work of arta haven for modern living.
Although its walls were built upon one of the most
historic and iconic towns in New England, surrounding them is
shrubbery to preserve a different type of prestige than the coveted
Harvard-aged colonials. Within them, a feeling of transport evokes.
A staple of a culture sinks in.
Featured in many design publications, reflecting
values of naturalism, simplicity and creativity placed on daily
life in Icelandic culture, the home creates a contemporary oasis
with an interplay of space and light, emphasizing clean lines and
monochromatic tones grounded by walnut and granite floors. It is
believed by those on the distant green island that through this
structural concept, the natural outside world can seep through,
become absorbed and provoke, seamlessly.
This autumn, the masterpiece sprouted a new stem in
its landscape, and its name is Chive.
Become inspired by the ways that this architectural
feat continues to strike awe and delight, by following the journey
taken within it by Jennifer Freedson, co-owner and contributing
chef of Chive Catering-a local business driven to curate memorable
events rooted from culinary intent.
In a space where minimal distraction meets bolded
details, the home appears in blacks and whites, specks of art, dark
woods and bright lights. Jen caught a glimpse of the kitchen as she
viewed the property online before visiting as a guest-chef this
past October. But, she was surprised once inside the modern
marvelthere was something about that sense of warmth she felt.
Although I can be attracted to clean and simple means
for living, spaces within those themes can sometimes seem cold,
stark, or uninviting. Immediately upon entering the doors of 47
Raymond, I felt a calm, inviting ambiance. This space felt not
simple, but intentional, and had a thread of connectivity through
its design structure and elements.
It may come as a dual surprise to hear how
magnetically she fixed upon the powerful depth and showcase of
lighting in the home-after-all, she is a woman of business and
artistry driven by food.
The natural light pouring into the kitchen made me
feel like I could not only stay in that space for a long period of
time, but that I wanted to, she described while commenting on the
vital consideration of light when curating any food and wine event.
The open windows brought nature from the outside in, and the
minimalist setting supported that illustration. This combination
made me feel not alone in this open kitchen, and rather completely
emerged in my craft
Within the home, illuminated through the wide window
panes Jen spoke of, contrasts of darks and lights peppered with
abbreviated pops of colors. It was not exactly curious to see her
first plate leave the kitchen which captured the the pairing of
deep, marbled grapes and a soft white brie cheese, glazed with a
shiny geometric design made of wild honey. Mother natures reminder
sprawled through waxy green leaves and a wink of red berries.
The early-evening dinner prepared by Jen thoughtfully
integrated Scandinavian staples with the organic ingredients
vitally sourced here in New England. Radiant in the glow of tiered
candles, shaded lamps and window panes, gaze fixated on the the
main course: halibut tartin. While the Icelandic fishing industry
highly inspires cuisine in its culture, along with cultured milk,
root vegetables and rye breads, the plated creation in Cambridge
mindfully frames a local fish, dressed with creme fresh and sliced
beets upon a grainy, elegant toast.
Respect for and contribution towards local
sustainability is one of the valued relationships that the team at
Chive holds close to its core. Sourcing locally from choice farmers
is important to their overall goal in producingmemorable products
and services for their clients. And that only explains half of the
framework in their works missionthough each and every project, a
thorough audit of space is noted so the team can optimize the
atmosphere, carried out with plans for light installation and sound
applicationevery aspect of the event must become magnified for the
team to feel they have delivered a success. As Jen commented while
in 47 Raymond Street, when a design is elevated, created well with
all of the senses in mind, the space becomes more approachable. It
becomes alive. An experience or event motivated by food is truly at
its height when all of the senses are harmoniously combined.
Jen and co-owner Lindsay Wishart base their business
out of Beverly, MA and have been providing sustainable event design
and catering in various locations for many different types of
celebration. Approaching each entertainment opportunity, they carry
with them the promise of thoughtful design, integration of natural
decor, honest food, and zero waste by time the plates are cleared
and the lights go dim.
Visit chive catering online at
ChiveEvents.com
For more information about this property visit
GibsonSothebysRealty.com.To explore more
content published in our Fall Collection Magazine,click
here.