The lodge kitchen is neither wholly indoors nor completely outdoors, but combines the best features of both in a semi-enclosed area that offers protection from the elements yet remains open enough to allow the excess heat from preparing meals to escape.
Great stone fireplaces sport supports for spits, hooks for kettles, warming
shelves, and a large, bubbling pot. A pair of soapstone ovens stand ready for
baking. The smell of fresh baked bread wafts from cooling oven. Neatly split
kindling and aromatic woods, stacked in bins beside the fireplaces and ovens,
attest to the readiness of this area to prepare hot meal for one and all. Stacks
of stoneware plates, bowls, goblets, and mugs occupy racks between the large
central table and polished granite work surfaces. Two adjustable faucets pivot
to supply hot and cold water to four deep sinks, each large enough to contain
the largest of the pots and kettles hanging from the cast iron hooks overhead. A
cavernous icebox keeps cold-loving foods safely chilled, the well-stocked spice
closet offers a treasure-trove of seasonings to satisfy even the most
hard-to-please chef and the arrangement seems perfectly arranged for up to six
chefs to be able to work, yet efficiently spaced for a single chef to manage
effectively.