Issue link: http://papercitymagazine.uberflip.com/i/1468547
Textured layers in the living room and an abundance of seating make a comfortable gathering space for guests. Opposite page, clockwise from top le: The breakfast room, with petite antique paintings and a custom leather banquee, is papered in one of Miles Redd's favorite Iksel wallcoverings. A charming seating area in the dining room includes an antique sofa. The pair of slipper chairs, upholstered in Jasper fabric, once belonged to Robert Denning and Vincent Fourcade. Walls are papered in de Gournay. The dining room with de Gournay wallcovering and chairs from Miles Redd's collection for Ballard Designs. Yours?" I wrote about my interest in food, design, and entertaining, as well as my efforts to decide what exactly I wanted to do with my life. Eventually we followed our bliss back to Texas with our one-year-old daughter, Grace, in tow. I opened my store Biscuit in Houston, selling the bedding line I'd started in 2012. We had spent five years straight up chasing our bliss around the country. I was beyond burned out and wanted more quality time with my people. What I probably needed was to sit and regroup; instead, I decided to build a farm about it! It didn't take us long to find the place: a property in Bellville that had all of the usual trappings of a farm, including a 100-year-old farmhouse. Pete had begun development on our hospitality concepts, Goodnight Hospitality. We were connected to a network of farmers who helped us nurture and revitalize the land. We hired a caretaker and a full-time farmer, and together we began to cultivate the full potential of the farm. Working on the restaurants had inspired Pete and me to expand our vision for what we have now officially named Goodthyme Farm. We bought land across the street and hired landscape architecture firm Reed Hilderbrand to help us create a 10-year plan for the property. At the heart of it all is farmer Jack Jones, who oversees our commercial-scale farm, focusing on development and education in sustainable farming practices. The eight "hoop houses" — large greenhouses that were completed last year — provide produce for our restaurants. So, the stage was set, and the people were coming together. The people also needed more space to stay overnight. For the new larger primary farmhouse, we hired two of my design idols, Curtis & Windham Architects in Houston and Miles Redd with Redd Kaihoi in NYC. We had worked with Bill Curtis on our house in Houston and adored him and I was a devoted Miles Redd fan for years – working with him and 50