Sarabeth Levine and her husband Bill bought a house on the property in 2010 and intended to renovate it as a summer and weekend getaway. After analyzing the renovation schemes, it became obvious that replacing the old house would be the best value option. The couple wanted a contemporary, simple and restrained weekend house that would relate to the site (farms and horses vs the beach and parties) and would fit their casual lifestyle.
Cass Smith designed a two-story, 1,800 square-foot, three-bedroom house built onto an old foundation, with an expansion to one side. The house was designed in the shape of a barn, yet with a modern interpretation established through the materials, windows and detailing.
Inside, the space was intended to have a loft feel, with open floor plan and strategic amounts of natural light. Known for his exquisite use of natural wood, Cass Smith used white oak for floors and ceilings inside, and vertical cedar siding on the outside.
Although a renowned chef, Sarabeth did not want a commercial chef’s kitchen, which was consistent with the general direction of restraint. She wanted a medium sized residential kitchen that would have a twist — so the design team came up with the “Sarabeth blue” kitchen (Sarabeth’s favorite color, also used in her restaurant branding).