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Friends flock to Lucy Benjamin’s kitchen for weekly meals and bags of her famous granola.

Living in a town where things quiet down considerably at night, Lucy Benjamin and Clifton Page have learned to make their own fun. The founder of beloved small-batch granola company Lucy’s Granola and her architect husband frequently attend “Sunday Saunas” at their neighbor’s — where guests steam and sup together — and host weekly gatherings for up to 20 people at their nineteenth century East Blue Hill home. Two summers ago, the couple instituted an annual “Field Dinner” for 30 guests on their 15-acre property overlooking Blue Hill Bay. Meal prep happens in their cheerful red kitchen with a Carrara-marble island they load up with dishes that celebrate the bounty in their backyard: vegetables from the garden, eggs from 35 free-range chickens, meat from a pair of Belted Galloway cows and four Mangalitsa pigs, and fish and shellfish from the water sparkling in a stretch of south-facing windows. Read on for a peek inside the space.

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Benjamin and Page’s kitchen is housed in an addition to their 1842 Cape. When they purchased the home in 2009, they inherited “the world’s most disgusting kitchen—it had green carpet!” says Benjamin. The couple rebuilt the wing from the ground up, putting in a new cook space and a commercial kitchen for Benjamin’s granola business, separated by a narrow pantry (above). Cookbooks are stored here and a sink enables the pantry to double as a potting station.

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The couple chose “fun and bold” cherry-red cabinetry tempered with charcoal-gray upper units and white laminate countertops — all from Ikea. These affordable selections allowed them to splurge on a three-by five-foot Carrara marble island top.

 

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Benjamin uses a weekly chalkboard calendar to keep her family of five organized. Each member gets a column; shopping lists and to-dos go on the far right.

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Between the island and this Konstantin Grcic glass-and-beech table ringed with Arne Jacobsen chairs, the kitchen can seat ten. “When we have people over, we are often happy to stay right here,” says Benjamin.


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