• 7,300 square feet

• A mixture of stone and wood give an air of permanence

• Open and light-filled farm house design

• Chef John Howie, of Seastar Restaurant and Raw Bar, consulted on the kitchen design that includes a separate preparation area, bistro oven and extra-large pantry

• Master bath grotto flows out to a private trellis-covered courtyard

Photography: Michael Seidl

Builder: Design Guild Homes

Landscape Architect: The Berger Partnership

Interior Designer: Valley Furniture and Interiors