The roof extension over the mezzanine is nearly framed and sheathed. That’s fantastic. No fantastic is our plumber fell though. We are meeting with another this Wednesday and remain hopeful. Here are some photos showing the progress.
We continue to narrow down choices on what is going where. Next up is a meeting with the electric company to see just what is available. Current service is 200A, the transformer has 400A. EV chargers and 180 degree dishwashers amperage totals add up fast.
Neika is here!!!!! We are so happy our friend from totally back in the day is in town to share in the Sage’s makeover and add her marvelosity. Neika brings experience as an Executive Chef along with other superpowers including the ability to facilitate a project or process getting from here to there. She arrived on the evening of March 17 and we presented The Plan to Michael Bertin on March 21 at 2PM. We were back and forth, in and out, marking and moving all weekend. Total fun.
And so with further ado and no gilding the lilly, check out the kitchen plan!! We had such a great time. In this masterpiece one can find the Chocolate Studio, Bakery, Coffee/Gelato/Soda Fountain, Bench seating in the old office, the to be build central table, stairs to the Mezzanine, Hot Food Prep, Cold Food Prep, Wash Room, Walk In Refrigerator & Freezer, Waldo, Mop Sink, 4 Hand Wash Sinks, a Vegetable Wash Station, Hot and Cold Pickup Locations, 4 Speed Racks, the Masonry Heater, Dry Storage (with the standalone refrigerators), and, at long last, where the Mechanical Room will be.
Inventory is well underway, appliances are being reviewed and given attention, and what is needed being itemized. We may have located a combi oven in Taos. Fingers crossed.
We are moving along. The photos below show the continuing work on the mezzanine. Yesterday materials arrived for the west side of the roof extension which is going to have a lower ceiling than the mezzanine.
Here are recent perspectives on the interior demo state. We are closing in on the end. One of the last areas is removing the rest of the old roof seen on the left in the lower of the two photos. At the moment the bare 2x are visible as the drywall and insulation have been taken out. The plywood path seen in the same photo on the floor covers the mostly filled trench containing the incoming air duct for the masonry heater which can be seen holding up one pair of the scaffolding wheels.
Some photos showing the original roof which was covered over when the patio was turned into indoor space. Notice the sistered 2x8s attached to the rafters keeping the current exterior from collapsing. The main dining room gets this treatment next.
Demolition of the restaurant proper is underway. The first surprise was finding that all the bricks, meaning those in the Garden Room and Main Dining Room are simply sitting on sand, explaining why the floors were so cold.
One of the requirements for the Temp-Cast masonry heater is a 2″x15″ duct bringing in outside area. With the heater essentially centered in the building, this means about 25 feet of ducting to simply get to the outside. Being able to pop up the bricks and not have to cut through a slab is welcome.
No slab will make installing radiant heat in the dining areas much easier too. Out come the bricks, then some lite digging, 2″ of rigid foam and before you know it we are walking on pex in concrete.
Excavation of the legacy roof is also underway from inside the building. The exposed sections show that, like the Grand Canyon, the building has layers, and there will need to be many supports put in place to keep what ought to be kept where it ought to be.