| november 2018 11
In THe KITCHen
Deanna oliver’s “wilted”
spinach salad is a
Thanksgiving favorite.
The fully remodeled kitchen
features a custom African
mahogany bar and new
cabinets trimmed in bamboo.
eanna Oliver has a lot to be
thankful for this Thanksgiving
now that the renovation of
her South Kona fi xer-upper is
complete. A decorator/designer,
Deanna used her considerable talents to create
a stylish new kitchen complete with her own
custom touches like the bamboo trim she added
to the cabinets from Home Depot, or the beachglass
knobs she affi xed to the doors.
With the help of her husband Kahiwahiwa,
Deanna gutted the previously dated kitchen and
transformed it into the centerpiece of the home.
“Everything’s new including the larger window,”
she said. “The wood slab for the bar came from
Kamuela Hardwoods. We retained its natural
curved shape. I love the backsplash from Hawai‘i
Stone Imports in Kona. I had my contractor leave
the edge ragged on one side for an accent.”
Next to the kitchen, the dining room unveils
beautiful blue-sky and ocean views. Inspired by
homes in Bali, Deanna’s choice of hunter green
complements the plum color of the pantry door
and highlights the exterior scenery.
“To me, green is a neutral that helps pop the
outside greenery through the windows,” she
said. “I use it as an accent. It brings a bit of the
outside in.”
Deanna outfi tted the kitchen with appliances
from Home Depot including a gas range with
downdraft ventilation. The quartz counters
from Home Depot resemble marble. Her ovalshaped
dining table came from second-hand
store Treasure Junktion in Kailua-Kona, while
her reupholstered dining chairs look upscale
and brand new. Hanging in the dining room is
a plaster medallion from Pier1 that she painted
light peach.
Deanna’s table settings highlight harvest hues for
Thanksgiving. Even her wine glasses have a golden
glow. As in Thanksgivings past, Deanna will be
making her delicious wilted spinach salad this year.
The balsamic & olive oil dressing is heated in bacon
fat and poured over fresh Waimea greens.
“Everybody loves this salad,” she said. “My friends
ask me to make it every single time.”
reCIPe
Wilted Spinach Salad
Spinach
Tomatoes
Dried cranberries
Diced cucumber
Hard-boiled egg
Feta cheese
bacon
balsamic vinegar
mac nuts, walnuts or
olive oil
pecans
Sauté the nuts with honey and salt. Cook
bacon, then cool and crumble. Save the bacon
fat in the pan. Place all ingredients in a serving
bowl. Before serving, add balsamic vinegar and
olive oil to bacon fat and heat on high. Pour
dressing over salad and toss.