I went on Houzz and looked a some beadboard kitchens...that was my thought, can one have too much beadboard! There were several with it throughout, so it doesn't appear to be too much after all. I want to go dark on the lowers because it's just so stinking hard to keep them clean in the cream color. (the dark will show more dog hair, but less dirt!). Definitely keeping the creamy color on the walls and upper cabs. I might do the red on the inside of the open cabs, tho...like I have in the pantry. I do love the b/w, but I don't want to do the whole kitchen walls in the red since the adjoining dining area is the same red as the backsplash. I am excited to start working on this project!! I have been lusting after open cabinets for a long time, and I have finally made the commitment to do so. Fortunately my dishes all coordinate now, so I feel like I can pull it off!

Awesome thanks for the feedback everyone! Houseful, yes I am avoiding structural changes as much as possible. We have a log home and are unwilling to cut it up too much, so whatever doors and windows and major walls are there, are there to stay and none will be added. DH refuses to even consider making more. So that's why my current layout took me months to plan, also because I really want the range in the island so I can look into both the LR (there is a door at the far end of the DR looking into LR) and the mudroom while I cook. I was keeping it open because DH will want to bring it small projects to work on in there, and we might out in a small table for the kids' arts & crafts, and that way I can keep an eye on everything while in the kitchen. Dancingsams what copper finish is on your hood? After getting samples we are going with the Antique Copper, it looks so pretty in person and does NOT show marks as the brushed and polished samples do. Can I ask you for your hood specifics? Size, island/wall, blower etc? I've only seen these online but fell in love before even planning the rest of the kitchen. There is a picture online of a brushed copper wall hood with lip band, "straps" and rivets, and I want that exact design in an island hood and the Antique Copper. Quote so far is 6k and I have nothing to compare it too... Does that sound right to you? Thank you so much for all the feedback!

Thanks, suzanne1 and cat_mom, for your responses! Glad to hear that you love your sinks! I went to Pacific Sales today to see if there's difference in the "feel" of SS sinks of the various brands on my list. They all feel smooth (duh!) However, there wasn't a single sink on my list that was on display, so I didn't know how exactly each of those sink on my list look or feel. We will have a divinity white kitchen cabinet with a statuary vein countertop. Would the SS color and finish be something I should be considering?

Here's an idea: All perimeter counters and cabinets are 3" deeper than standard: -- Counters are 28.5" deep. This gives you more workspace as well as more room behind the sink for a faucet and to clean behind -- Base cabinets are 27"D. If your cabinetmaker does not offer deeper base cabinets, then pull standard 24" base cabinets out from the wall -- Upper cabinets are 15"D. This should not be a problem - most cabinetmakers today offer 15"D upper cabinets. All zones are nicely separated, which allows multiple people to work in the Kitchen at one time - preparing a meal/snack, cooking, and/or cleaning up. There are four defined Prep Zones, with potential for others throughout the Kitchen. There are 3 Prep Zones on the island - two of which are adjacent to the prep sink. The third is around the corner and while it is not directly adjacent to a sink, it's close to both sinks. There is a 2-bin trash pullout next to the prep sink. The Cooking Zone is on the wall for ease of venting. It is surrounded by ample work/landing space. There are two cabinets on the left for tray storage and pot & pan storage on the right. Additional pots & pans can be stored in the island. The Cleanup Zone is on the perimeter where dirty dishes are hidden from direct view from the Dining Room and Family Room. Both DWs flank the cleanup sink. There is also a 2-bin trash pullout b/w the cleanup sink and the range for easy access from both the Cooking Zone and the Cleanup Zone. Dish storage is located in several locations near the DWs and all to the left of the cleanup sink. This is so your dishes are located near their point of use - the Dining Room. Dishes are also stored near the DWs for ease of unloading. Finally, dish storage is located where someone can set the table or load/unload the DW without getting in the way of those preparing & cooking. Since you have a large family, you probably have more dishes than most (I grew up in a large family - six children as well - and we had more dishes than most.) Dish storage is located: -- A 24" Dish Hutch is to the left of the sink/DW. It has a 15" deep upper cabinet that goes to the counter above a 27" deep base cabinet. I recommend the first 6" to 9" of the upper cabinet be either a drawer or two or separate doors from above so you can open the doors above even when there are items on the counter. A nice thing about this arrangement is that if you are short or while your children are, dish storage is lower than in standard upper cabinets. Instead of starting 18" above the counter, storage starts 9" or so above the counter. [Note, I originally made it 36" wide, but then I remembered that you have a Utility Shaft at the end!] -- There is a 42" dish drawer in the island for additional dishes. The drawer faces the sink/DW side. With an aisle 51" wide, you should be able to have both the DW and the drawer open at the same time - nice and easy for putting dishes away! -- Finally, assuming the Utility Shaft is not as deep as the counter, I propose putting a tall dish cabinet in front of it for additional dish &^ glass storage. The refrigerator and freezer are on the periphery so both those working in the Kitchen and those just looking for a snack or putting away groceries can access it without getting in each other's way. They are also located so non-Kitchen workers do not have to cross through the working part of the Kitchen to get to them. The MW drawer is located on end of the island - near the refrigerator/freezer and a water source. Most MW'd food comes from the refrigerator or freezer and many need water added to them when MWing. As with the refrigerator, the MW is located such that both Kitchen workers and non-workers can access it without getting in each other's way. The Pantry is located just outside the main Kitchen work area. A walk-in/step-in/reach-in pantry is a much better use of space for pantry storage - it's more flexible, it costs much less, and storage is more efficient. The island has seating for eight. Two seats have 18" of knee/leg space for tall family members or visitors. The other six seats have the minimum recommended 15" overhang. This will be find for short to average height folks. There is a 12"w x 27" tall Utility pullout for broom, dustpan, swifter, etc. If you prefer, it could also be turned 90 degrees so it's a 27"W x 12"D cabinet. To the left of the pantry is a Tea/Coffee/Beverage Center. It's located outside the Kitchen proper to allow anyone to make tea/coffee, etc., without encroaching on the Kitchen's main work area. If you'd like, you could add a bar sink and, possibly, a refrigerator drawer or under-counter beverage refrigerator. Note that a bar sink is smaller than a prep sink, so it will not take up as much room. A bar sink is usually small b/c the most use it gets is to fill glasses for water or to fill a coffee maker, etc. Prep sinks, on the other hand, get a lot more use and more space is needed so they are generally larger. . . Zone Map: