| September 2018 11
in tHe KitCHen
loves to cook.
a client in
rchitect Terry Cisco’s passion
for cooking defi nitely informs
his choices when designing a
kitchen for a client. Whether the
placement of the prep areas, the
choice of cabinets and countertops, or the type of
fl ooring, Terry’s kitchens are always practical and
“I think placing the prep areas 21 feet or less from
each other makes for a very effi cient kitchen,”
he said. “The primary work station should be
the fridge, cooktop and sink while the prep area
might have a working counter, a microwave, and a
secondary sink with a disposal. The areas shouldn’t
cross each other. Put your knife drawers, chopping
blocks and trash doors in that prime spot where
you’ll be doing most of your work.”
Growing up on O‘ahu and living in Kona since
1980, Terry has an innate sense for what works
in a tropical climate. If a client is considering
custom-wood cabinets, the right fi nish is
key. For a clear fi nish on wood, catalyzed
conversion varnish is durable. “You have to
think about longevity years from now after
heavy use,” he said.
Terry shies away from wood fl oors in a kitchen.
He prefers porcelain tile with a bit of pattern
or matrix that can camoufl age everyday spots
or tiny crumbs. The same holds true for
countertops. A rounded edge might look pretty,
but a sharp edge is easier for cleanup.
Terry does all the cooking in the home that
he and his wife Tina share in Kailua-Kona.
When attending college in New Mexico, Terry
acquired an appreciation for cooking with chili
peppers. Like many of his kitchen designs, his
own kitchen includes communal space where
guests can gather and talk while he’s cooking.
His all-white country cabinets complement the
beige-brown granite countertops.
“Having the kitchen open up to the living area
is very Hawaiian style,” he said. “There is a lot of
decision-making before putting in those extra cool
things that give the kitchen character like a window
seat. Sometimes everything depends on where the
morning sun comes in.”
irish Green Chili Stew
1 lb. Ground turkey
1 lb. Ground lamb
10-plus Fresh Anaheim chilies
1 can Hatch green chilies, hot
Handful dried green chili fl akes
1 can Chicken soup
1 tbsp. oregano
4 cloves Garlic
4 large red potatoes
Grill chilies on high heat until all sides are charred and
skins start to separate from the fl esh. Dunk in ice-cold
water. Pick off skins and remove seeds, cut into 1-inch
squares. Cook lamb in large skillet; pour off fat, then
add turkey. Add garlic and oregano and sautée for a bit.
Add green chili and soup and let simmer for a half hour.
Add cubed potatoes and cook until soft. Serve with