Designing a kitchen for a client - before's and proposed layouts

I am deep in the process of designing a new kitchen for a client.  Their kitchen is about 15 years old and has some huge problems with the flow.  For example, the sink is positioned in a dark corner is next to the refrigerator and across from the trash/recycling which makes it impossible to clean up while a busy family is accessing the fridge. See photo:

The style is also very outdated but most importantly, is  not in keeping with overall architecture of the house.  The house itself is a Nantucket style shingle house that really lends to a white and brighter design.

As designer's logic dictates, the house is absolutely suited for the "Something's Gotta Give Kitchen" and yes, you may say to yourself (as I have) "This kitchen has been replicated too, too many times" BUT I promise this house was screaming for it!!!  In case you forgot how fantastic the SGG kitchen is, here are some reminders.

Great Shot!! of kitchen with Jack Nicholson in his skivvy's!

Sublime perfection!

Angle shot towards back of set.

I have studied this kitchen from every angle as many of my fellow designers have.  There are so, SO many subltle details that create the overall effect AND the can be taken for granted.  (Shortcuts are not recommended)  Just see the one of the queen of interior design blogging Cote de Texas SGG;

I have proposed many ideas which included opening walls that lead to their covered porch and making the a garden room.  I called in a very talented architect John Jones to review the project.

In the end, my client decided that they wanted to stick within the footprint of the existing kitchen.  Which I must say, always presents a challenge because from a layout standpoint without change in the dimensions, you are really only looking at a cosmetic change. (And as a designer, you know that sets you up for client disappointment at the end.)

I did finally come up with a solution to gain some space without major construction.  Behind one wall were some closets that  if we broke through the wall, we could inset the refrigerator and add pantry space to gain about 24".  Not alot of space but will definitely add to the flow.  Here are some sketches of what I proposed:

This concept is based on the two island idea from SGG that my clients really liked.  We are now in stage 2 of pricing and they have decided to go with only one island.  As all designers know, you have a strong visual point of view as to where the design should go BUT you must respect your client's process. (but grrr...but gut instinct says  it is not  right.)

I will keep you posted on next steps and the after photos.