DATED TO DAZZLING
A 1920s Brookhaven bungalow gets a new life with the renovation of its vintage kitchen
Written by Giannina S. Bedford Photographed by John Haigwood, Haigwood Studios Living in a 1,200-square-foot, 1920s bungalow has its challenges—especially when your family grows from a young married couple to a brood with two kids and a dog in 15 years. The Entrekin family always loved their Brookhaven home and made its galley kitchen and compartmentalized layout work for as long as possible. But, in January 2018 when the kitchen’s countertops were cracking and the cabinet doors falling off, they knew they needed to make a change.
“The kitchen was falling apart; something had to be done,” says Allison Entrekin, a freelance writer and editor and busy mom to 10-year-old Greer and 8-year-old Trace. “We contemplated just tearing the whole house down, and then decided to stay and make it better and more comfortable.” Initially, Allison and husband Ward, a commercial real estate broker, weren’t sure if they were going to simply replace the countertops and rehang the cabinets or do a major overhaul. By enlisting the help of friend and interior designer Shannon Reynolds, they were able to envision their kitchen’s full potential. Now, while Allison is cooking dinner, she can see into the dining and living room and doesn’t feel isolated from her family. The renovation completed a much-needed upgrade to a dated kitchen, but, more importantly, it helped preserve the love the Entrekins have for their charming home. “For people who have been here who see the difference, it’s a jaw dropper. There is a bit of shock value from how different it was,” Allison says. “I love my kitchen. I can be cooking dinner and help my children with their homework, or I can entertain in it. These things sound basic, but when you have a bungalow, it’s not. It’s so much more functional to be able to be in one space all together. |
Allison Entrekin
Cedar Plank Salmon with Sweet and Spicy Asian Glaze
Yield: 4 servings 4 salmon fillets, skin on Sweet and Spicy Marinade (recipe included) sea salt and freshly ground black pepper chopped fresh cilantro as needed for garnish Place salmon fillets in Sweet and Spicy Marinade dish and turn to coat. Cover and marinate for at least 30 minutes. Soak 2 cedar planks in water. Heat grill to medium-high or Big Green Egg to 425 degrees. Remove salmon from marinade, reserving marinade, and season both sides generously with salt and pepper. Place salmon fillets skin side down on pre-soaked cedar planks (2 per plank) and grill 4 minutes per side, until golden brown and cooked through. Remove salmon to a platter and cover loosely with foil to keep warm. Pour reserved marinade into a stovetop skillet and simmer on medium-high heat for 2 to 3 minutes, until thick and syrupy. Drizzle salmon fillets with glaze, garnish with cilantro and serve. Sweet and Spicy Marinade 2 tablespoons light soy sauce 2 tablespoons olive oil juice of 1 orange 3 tablespoons rice wine vinegar 1 fresh jalapeño, thinly sliced 1 tablespoon grated peeled fresh ginger For the Sweet and Spicy Marinade Stir soy sauce, olive oil, orange juice, vinegar, jalapeño and ginger together in a shallow glass dish |