| july 2018 11
iN THE KiTCHEN
jackie and
Alice Sachs
designed their
own kitchen.
The banjo-shaped
kitchen island
provides lots of
space for Alice to
bake desserts.
lice Sachs knew she wanted lots
of counter space to pursue her
favorite pastime: baking. So when
it came time to gut their ’70s-era
kitchen in Kona Palisades, her
husband Jackie designed the entire room himself.
“I do a lot of baking and I need plenty of space
to spread out,” said Alice. “We entertain a lot and
like to serve desserts. When I’m in the kitchen, I’ll
have baking sheets all up and down my counters.
Raspberry cakes are my favorites.”
Good thing Alice’s kitchen extends into the
breezeway for even more counter space. The
area gives her additional workstations for baking
and cooking.
The couple topped their many counters with
granite from Tile Warehouse in Kailua-Kona. The
kitchen island is shaped like a banjo, providing
ample space for service set-up and barstool seating.
Alice also wanted a kitchen where she could access
the sink from two different sides. She loves her
touch-free gooseneck automatic faucet.
Having previously lived in Keauhou Mauka on
a hillside, they appreciate their fl at, one-acre
property. Their backyard thrives with abundant
fruit orchards, raised vegetable beds, herbs,
ornamentals, and even raspberries. A former board
member of the Kona Outdoor Circle, Alice makes
good use of her edible landscaping.
“I always baked cookies for the Master Gardener’s
classes,” said Alice. “We entertain a lot here at the
house. We have fi ve families in the neighborhood
that we ‘golf cart’ back and forth between houses.”
When the couple purchased the house in 2013,
they knew it needed a lot of work. A retired
painting contractor, Jackie was up for the task. They
removed walls, opened up rooms and increased
the square footage to 3,200. Their enormous
vaulted pergola above the lanai overlooks their
swimming pool and hand-built putting
green. They prefer to eat meals outside.
“We spend most of our time outside,” said Jackie.
“It’s a good life. We live in paradise and we feel
lucky to live here.”
RECiPE
Alice’s Raspberry Cake
½ cup Butter
1 cup Sugar
2 large eggs
1 cup Flour
1 tsp. Baking powder
Pulse butter, sugar and eggs in food processor.
Add fl our and baking powder; beat well about 2
minutes. Pre-heat oven to 350. Butter and dust
9-inch springform pan with fl our and pour batter
into pan. Scatter raspberries evenly on top and
sprinkle with 1 tablespoon of sugar. Bake in middle
of oven for 60 minutes, cut into wedges and enjoy.