G.M. Doveikis and Associates
Architect: Dick Busch Architects

Curtiss W. Byrne Architect

What can you do with a hunk of clay and some splinters of glass? Michelle Hamilton, master artist and owner of Zaximo Studios, has dreamed up some very creative answers.

Michelle loves to design three-dimensional objects inspired by underwater creatures of the sea. One series looks like sea anemones waving with their many undulating arms. Another source of inspiration is botanicals, which may stem from her enjoyment of gardening.

Directions in Design, Inc.
Architect: John Peckham, AIA

The bar, designed by Directions In Design, Inc., is the epitome of a gentleman’s bar. The custom-designed cherry wood bar features five carved scenes depicting Old World wine-making. Accent lighting below the granite highlights the woodcarvings. To finish off the edge of the granite, intricate corbels and wood beading complement the carvings.

f a local farmer grows it, Tony Marchetto will work to make something delicious from it. If, that is, the food is organic or all natural, hormone free and antibiotic free. Marchetto is the chef at Prasino, a restaurant that’s eco-conscious from its name (the Greek word for green) to its menu to its décor.

Curtiss W. Byrne Architect

With the need for a more functional kitchen, a 200-square-foot breakfast room addition was born. Curtiss W. Byrne Architect designed the space to look and feel like a conservatory. A vaulted tongue-and-groove ceiling as well as two sets of patio doors leading to the bluestone patio allow natural light to fill the room. Precise detailing was required to conceal structural members and maximize the amount of glass and the height of the vaulted ceiling.