ne
Exteriors
Face to Face
The closer the
outdoor kitchen is
to the main house
kitchen, the more
it will be used.
to see." If you will use the space only during the summer months, you may want it
to become more of a destination spot in
your landscape.
Make sure you have enough space.
Faulk says, "We frequently see outdoor
kitchens that are cramped, and there's not
enough room to work, especially if there
are multiple people cooking in a social
situation." He suggests thinking about
the number of people who will be cooking versus the number being served, both
during a typical family meal and during
special occasions when the number of
"chefs" and diners increases significantly.
Additional considerations include
the space's durability and maintenance
requirements. Faulk recommends making sure its "easy to live with." In other
words, if your outdoor kitchen takes
three hours to prepare in order to use it,
chances are good that your investment
will prove a waste.
Usability and creativity also come into
play. "Functional zones are divided into
hot, cold, wet, and dry zones," says Faulk.
Plan accordingly. Think about workflow
and functional zones. The main centers
of activity are the grill, refrigerator, sink,
and food prep area, and the ideal distance
between any two of these is nine feet. No
matter how big or small your outdoor
kitchen is, you want harmony between
these spaces.
If your yard has both an outdoor
kitchen and an outdoor living area, "You
will want to locate your refrigeration and
beverage areas near the living area, while
the grill should be in another location,"
says Faulk. "You don't want guests having
to pass the hot grill in order to get a beverage." Sometimes, it's the simplest things
that make an outdoor kitchen really work.
And then there's the kitchen sink. "An
outdoor sink is extra work when it comes
to winterizing, and then getting it ready
for spring," Faulk warns. "But it comes
down to simply being able to wash your
hands after handling chicken." Read: It's
worth it. kalamazoogourmet.com
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