The Design Comet flared in NYC on Sunday, 29 January.  Matt Bucy presented to the small group of NYC FCD Fays the current schema for the kitchen designs.  These will soon be posted on the Design Blog to check out.  See above to link to blog.

Basic design change is the narrowing of the kitchen service part of the building such that the eves will be smaller and easier to place.  In essence, the working kitchen is about 8 feet narrower.  This will make the interior somewhat lighter, reduces some wasted hall space, but still keeps the tight design concepts of the segregated kitchen with external snack areas. 

The dining hall will be about 24 feet x 24 feet in size.  We will design the overall project such that the kitchen prep area will be first to cut the timbers for.  Matt is concerned about the possible lack of faerie labor to cut timbers. Thus, we will set up for a two part construction.  But if time and labor allows we will do the whole building at once.  The Dining Hall portion of the building will have higher and much heavier beams over the ceiling.  We'll need a crane to hoist these joices up to placement.  So we start with the prep area and add on the dining area later if we cannot complete all the timber-frame cutting labors. 

The timeline sticks with timber cutting beginning in March.  More later.

Daisy Shaver