KITCHEN VIEWS

After deciding to retire in Park City, Utah, Susan and Glenn Rothman also retired from living in an older New England home and built the modern kitchen of their dreams. by Allison Arthur photos by Dan Campbell

FOUR years ago, when the Rothmans decided that Park City was the perfect community to retire to, the entrepreneurs knew they wanted a more modern space. The home outside of Boston where they lived for 45 years was built in the 1800s, and though they had made updates, it was still segmented into rooms rather than an open concept.

They began looking for real estate in Park City but never found exactly what they wanted. “We never saw anything we liked,” says Susan, 68. “Then we were showed this piece of property, and who could not fall in love with this?”

GRANITE WAS USED on the countertops and around the adjacent fireplace, but with different finishes. The island granite is honed, so Susan can easily work the pastry dough she often makes.

Located in the Colony at White Pine Canyon, the Rothmans’ home was built on a sweeping lot with what Susan described as “full moon views.” All they brought with them from their old house were their art collection, which they have been working on since the 1970s, and their wine (Glenn is an avid collector and a sommelier).

Susan, who is an advanced home cook, planned out every detail of the open kitchen. “We wanted one big area,” she says. “Everybody hangs out in the kitchen.” She began working in the kitchen space before “there was even one nail in the wall” so she could tweak any layout element. She also worked with a virtual firm in Salt Lake City so she could understand the light and other special elements of what she was building.

Because Susan was already a seasoned home chef, she had an idea of how she wanted the layout. She wanted clean lines, a space for everything, a large island and, in particular, a stove that faced out into the main room.

SOME OF SUSAN’S favorite features in her dream kitchen include the Servo-Drive auto-close cabinets and the pantry room, where there are extra appliances and more space for cleaning up and storage. She uses the gas range for almost everything but has an induction stove that boils water more quickly at the home’s high elevation (around 8,000 feet). She also has a steam oven for baking bread and warming drawers. “I have a thing about warm plates,” she says.

AFTER GETTING A FEEL for the way the kitchen worked before it was fully built, the only change Susan made was to add cabinets for her glassware. Besides an extra sink that she doesn’t really use, there isn’t anything about the kitchen that she would alter now.

FROM PÉPIN TO PARK CITY

SUSAN HONED HER COOKING SKILLS AND PASSION FOR “SIMPLE FOOD, MADE DELICIOUS” AT BOSTON UNIVERSITY’S FULL-TIME, SIX-MONTH CERTIFICATE PROGRAM IN THE CULINARY ARTS. FOUNDED IN THE 1990S BY JACQUES PÉPIN AND JULIA CHILD, THE PROGRAM ELEVATED HER COOKING BY PERFECTING HER CHOPPING, PLATING AND OTHER MORE ADVANCED SKILLS. GUEST CHEFS AND INTERACTIONS WITH PÉPIN SHAPED SUSAN’S STYLE.

SHE RECALLS A CHEF WHO FORBID ANY HERB STEMS NO MATTER WHAT SIZE. “I THINK OF HIM EVERY TIME I GET OUT THE PARSLEY, WHICH IS A LOT!” SHE SAYS. “WHAT A GIFT THAT WAS TO COOK WITH HIM [PÉPIN] DURING THE SEMESTER. HOW HE WOULD BUTCHER A CHICKEN WHILE TALKING TO US IN THE DEMO KITCHEN, NOT EVEN LOOKING DOWN. AND I LOVE SOME OF THE SHORTCUTS HE USES, LIKE PEELING GARLIC … SO SIMPLE!”

EACH SEMESTER THE STUDENTS GET TO PREPARE A DINNER ALONGSIDE PÉPIN FOR 80 PEOPLE. SUSAN HAS PARTICIPATED AS BOTH A GUEST AND A STUDENT. “I WAS IN CHARGE OF THE CAULIFLOWER SOUP, AND THE CONSISTENCY HAD TO BE ‘JACQUES PERFECT,’ ” SHE SAYS. “WE SERVED IT IN SHOT GLASSES AS AN APPETIZER, AND I DO THAT AT HOME NOW.”

SUSAN TOOK THE LEAD at directing the design of the Rothmans’ kitchen, located in the Colony. Her husband, Glenn, was mainly concerned about his wine cellar, dubbed “Glenn Cove,” and moving the best views to the entertaining space rather than the master bedroom. Susan is seen here with her cooking idol, Jacques Pépin.

SUSAN ROTHMAN’S TOMATO CONFIT

5 POUNDS FRESH TOMATOES 2 TEASPOONS SALT 2 TEASPOONS SUGAR 16 CLOVES GARLIC, SMASHED 12 SPRIGS THYME 6 BAY LEAVES 1 CUP OLIVE OIL

Heat oven to 250 F and bring a large pot of water on the stove to a boil. Core the whole tomatoes and cut a small x through the skin on the bottom. Add the tomatoes to the boiling water and let them cook for only 30 seconds. Remove the tomatoes with a slotted spoon and place into an ice water bath. Peel the tomatoes when cooled. Mix salt and sugar together.

Cut the peeled tomatoes in half crosswise and gently squeeze out the seeds and juice. Place the tomatoes cut side up on two 9-by13-inch pans and sprinkle salt and sugar mixture over them. Scatter the garlic and nestle the cloves in between the tomatoes. Scatter the thyme stems and bay leaves and pour the olive oil on top.

Put in oven and cook for 30 minutes. Gently turn the tomatoes over (they’ll now be upside down). Continue to cook for another 2.5–3 hours. Let cool.

Keep the deliciously flavored olive oil and use the confit on fish, chicken, eggs or pasta.

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