Webinar: Winning Outdoor Kitchen Design

Kalamazoo Outdoor Gourmet is presenting a LACES accredited webinar on Wednesday, January 20, 2010 from 11:00 a.m. to noon CST.

The webinar, based on one of the most popular sessions at the 2009 ASLA annual meeting and covering some of the same material as the successful course from the 2009 NKBA annual conference, covers sound design principles for creating outdoor kitchens that really work. The material covers all four primary types of outdoor kitchen installations and avoids mentioning specific brands and products.

Course overview: This course will teach participants the key functional design principles for kitchen layout, including prep areas, storage, and equipment placement. The speaker will share specific and actionable guidelines that have been developed through years of experience with outdoor kitchens and are founded in some of the best practices for indoor kitchen design.

Learning objectives:

• Learn to apply proven indoor kitchen design principles that have been translated to the specific needs of the outdoors. Also, identify and avoid the most common outdoor kitchen design mistakes.
• Evaluate client cooking and entertaining needs and translate them into successful designs.
• Discover specific and actionable recommendations for kitchen layout, including work space, storage space, equipment placement, seating and more.

Fees:

Registered Professional Partners, $30.00; Other Design Professionals, $70.00; Students, $15.00. To learn more about becoming a Registered Professional Partner, please call Kalamazoo Outdoor Gourmet at 1.800.868.1699.

Register online at http://www.kalamazoogourmet.com/webinar

Follow Kalamazoo Outdoor Gourmet on Facebook

Our new Facebook page includes photo galleries of completed outdoor kitchens, recipes, design tips and more. The topic in our discussion area right now is our Top 10 Tips for Better Outdoor Kitchen Design. We would love to hear from you, so please join in the conversation.

Visit our Facebook page.

Favorite Thanksgiving Grill Recipes

With Turkey Day right around the corner, I wanted to take a short break from outdoor kitchen design topics to wish everyone a joyful and delicious Thanksgiving. I also wanted to share a terrific turkey and a delicious side dish recipe we at Kalamazoo Outdoor Gourmet created for the holiday.

If you haven’t yet tried to grill some or all of your Thanksgiving feast outdoors, I really encourage you to give it a try. You’ll find it easier and better tasting than cooking indoors.

Looking for another benefit to cooking your feast outdoors? The extended entertaining space that comes from freeing up the kitchen allows guests to gather in an area traditionally taken over by the cook. Happy Thanksgiving!

Apple Brined Turkey:

Top Chef Masters Winner Chef Rick Bayless uses Kalamazoo’s hybrid grills on his show “Mexico: One Plate at a Time,” and this recipe is inspired by his guidelines for creating a succulent brined turkey. Faulk adds spiced apple cider for a can’t miss turkey recipe.
Check out the recipe.

Stuffed Sweet Potatoes:

Here you’ll find the subtle, smoky taste of grilled sweet potatoes melded with a savory twist on classic turkey stuffing and the familiar tang of fresh cranberries. You’ll think you are in sweet potato heaven.
Check out the recipe.

Design Trend: Give Me Shelter

Outdoor kitchens began as a trend of taking the indoors outside; homeowners are now putting a roof over their outdoor kitchens. A sheltering structure provides a location for lighting, ceiling fans and helps retain heat from radiant heaters on cool spring and fall evenings, among others. More than 50 percent of designers attending Kalamazoo Outdoor Gourmet’s kitchen design classes report seeing an increase in the number of outdoor kitchens being designed under a roof. Kalamazoo believes this trend will continue to strengthen and become more elaborate as more people combine their outdoor kitchens with outdoor living spaces. Below are some best practices to keep in mind when installing an outdoor kitchen under a sheltering structure:

1. Extending a home’s living space. Shelter over an outdoor kitchen has grown to be an important addition to today’s increasingly sophisticated kitchens. It has been adopted most readily in the northeastern United States. The main thing to keep in mind when considering structure: it is an architectural element and it must blend in with the exterior of the house. Clients are starting to build shelters that often require an architect’s skill to ensure it blends well.



2. Ventilation. Once a structure goes over a grill, the need for ventilation increases. While a grill’s job is to produce smoke, you want to keep it and grease spatters contained. Vent hoods can be mounted on a wall, or suspended from the structure to service cooking islands; performance varies by manufacturer. Kalamazoo builds ventilation hoods to a commercial standard and six inches wider than its grills to ensure smoke and some grease are captured. The hoods are designed from the ground up to include a vertical capture area that is 30 inches tall.



3. Keep a light on. Lighting is always important in an outdoor kitchen, but it becomes doubly important when a kitchen is under shelter. It is probably the least understood element in outdoor kitchen. Two types of lighting, task and ambient, have distinct jobs. Task lighting makes the work area more visible. Make sure that each work station (grill, sink, cooktop) and at least one prep area are well lit. Ambient lighting ends drama and atmosphere to the outdoor kitchen. Make it indirect, but provide enough for the entire kitchen and dining area. To see more about outdoor lighting, check out this article from Kitchen & Bath Business magazine.



4. Don’t forget the cable, as in cable TV. TVs and audio equipment are gaining in popularity as a “must-have” in outdoor kitchens. There’s nothing like watching the big game outside while the grill cooks your favorite food. When placing the TV, keep in mind the movement of the sun. The last thing you want is the sun in your clients’ eyes or shining directly on the television. Consider the placement of cables and outlets so the TV’s appearance is kept as clean and simple as possible. Many TVs are being placed into the roof structure to keep them off of work surfaces and conceal wires, cable boxes, DVD players. Keep the same considerations in mind when placing speakers, docks for iPods or stereo equipment.

Winterizing the Outdoor Kitchen

You know you’re supposed to winterize your car and house. You should also winterize an outdoor kitchen, especially if you close it up for the winter. Here are five steps that need to be taken:

1. Clean it out. That means cleaning the interior and exterior of the grill, cabinets and refrigeration. Including food and drinks in the refrigerators. If you can get to the back of the refrigeration unit, make sure you remove leaves, dirt, etc. that may have accumulated around the condensing unit.


2. Turn it off. If you have a sink or an ice maker, it’s time to turn off the water supply. Turn it off at the connection to the house. Allow the remaining water to run out of hoses or faucets. This prevents water from freezing inside the lines, causing ruptures and big repair bills.


3. Turn it off again. Outdoor refrigeration doesn’t work well when the outside temperature is colder than the refrigerator’s interior. On Kalamazoo units it is as simple as pressing the “OFF” button. If the power cord is easily accessible, unplug the appliance. If not, turn off the circuit breaker serving the appliance.


4. Shine it up. Use stainless cleaner and polish on all exteriors except glass. Use the same cleaner and polish on all cabinet and refrigeration units (only if the interiors are stainless steel).


5. Under cover. Kalamazoo Outdoor Gourmet products do not need a cover. If a cover is desired, use a synthetic material that does not trap and hold moisture and can withstand the elements.

For detailed winterization instructions, please visit the customer service section of the Kalamazoo Outdoor Gourmet website.

Kalamazoo Outdoor Gourmet Announces 2009 Oasis Award Winner

Small site lives large through inventive use of space, wins national outdoor kitchen design award

Brian Griffith of Columbus, Ohio created the Prima Vista Entertainment Garden to win the 2009 Oasis Award for Outdoor Kitchen Design.

His design took a small, empty space that connected a house and a garage and transformed it into an outdoor living space that features the cooking grill as the design’s centerpiece, making the host/cook always accessible to the guests; extends the interior feel of the main residence to the outside space and uses terracing to create cooking, conversation, and serving areas.



Griffth’s outdoor kitchen concept is featured in the November/December issue of Garden Design magazine in Kalamazoo Outdoor Gourmet’s Hot off the Grill! and Outdoor Kitchen Profits by Design e-newsletters and the Web sites of the Oasis Award, www.oasisaward.com; Kalamazoo Outdoor Gourmet, www.kalamazoogourmet.com; and Garden Design magazine, www.gardendesign.com.

With more than six years in the industry, Griffith is a member of the American Society of Landscape Architects. He holds a master’s degree in Landscape Architecture from the Ohio State University.

The only nationwide contest to recognize excellence and innovation in the design of outdoor kitchens, the Oasis Award for Outdoor Kitchen Design is open to all design professionals, including architects, landscape architects, interior designers and certified kitchen designers.

Oasis Award Entry Deadline in Two Weeks

Monday, August 3rd is the deadline for entries into the third annual Oasis Award competiion. This is the only nation-wide competition formed exclusively to recognize excellence in outdoor kitchen design.

For more information on submitting your work, visit www.OasisAward.com.

The competition is open to all design professionals, including:

• Residential architects
• Landscape architects
• Landscape designers
• Kitchen designers
• Interior designers
• Students

The judging panel, consisting of five experts in outdoor design, will select the 2009winner. The judges for the 2009 Oasis Award for Outdoor Kitchen Design are:

• Mary Palmer Dargan, MLA, ASLA, APLD, RLA, CLARB, Author, Vice President, Dargan Landscape Architects
• Jane Humzy, Owner, Designer, Jane Hamley Wells
• Sarah Kinbar, Editor, Garden Design magazine
• Bill Marken, Honorary ALSA
• Mary Jo Peterson, CKD, CBD, CAPS, Principal, Mary Jo Peterson, Inc.
• Michael A. Thomas, FASID, CAPS, Principal, Design Collective Group, President-Elect, ASID National

The judging panel will review entries for:

• Overall design quality of the outdoor living space
• Effective kitchen design
• Integration of the outdoor kitchen space with the overall environment
• Creative and effective use of materials
• Design value to the client

The winner will receive national recognition through media and website coverage as well as exposure at the 2009 ASLA Conference. Complete entry information is available at www.OasisAward.com. Enter today!

Outdoor Cooking 101

Some of your clients will be grill or barbecue enthusiasts who know exactly what they want to cook in the outdoor kitchen, and which equipment they need for doing it. Others will be less well-versed. Some will be "foodies," and others simply enjoy a great burger on the grill. A little outdoor cooking knowledge can go a long way toward helping your clients select the right equipment and design their dream outdoor kitchen.

Grilling: The most common type of outdoor cooking, grilling is used for delicious steaks, fish fillets, burgers, chops, chicken breasts and vegetables. The food is placed on an open grate directly over a gas, charcoal or wood fire and cooked for a short period of time, usually less than 20 minutes. The temperatures used typically range between 350˚ and 550˚ F.

Most grills on the market, whether gas or charcoal, will do an adequate job of grilling. The grills that do a great job deliver even temperatures across the cooking surface, feature heavy grill grates for good sear marks and feature a design specifically engineered to reduce flare-ups. Flare-ups happen when juices, fat or sauces drip onto or accumulate near the heat source and catch fire. Flare-ups are the enemy of the grilling enthusiast.

Searing: Searing is a type of grilling using more extreme heat. A grill must be able to reach at least 700˚ F for good searing. Searing is done quickly. It is usually followed by continued cooking at lower temperatures. Some gas grills feature dedicated searing zones, usually with an infrared burner. Searing temperatures are easily reached over charcoal or wood fires.

Barbecue: Barbecue sauce does not make barbecue. Low heat and long cooking times with the use of wood smoke are the key characteristics of barbecue. Temperatures as low as 200˚ F are used for as long as 24 hours, and very few grills excel at barbecue. Some homeowners will choose to have a gas grill and a charcoal or wood barbecue or smoker as separate, dedicated pieces of equipment in the outdoor kitchen. A few grills, like the ones from Kalamazoo, are quite good for barbecue.

The key to barbecue, beyond the low heat, long cooking time and use of smoke, is that the food is next to the fire and not over the fire. This is called "indirect grilling," and the same technique is used for roasting.

Roasting: Turkeys, prime rib, whole chickens, racks of lamb and large chops are all ideal for roasting on the grill. As with barbecue, indirect grilling is used. The difference is higher temperatures and shorter cooking times. Using a Kalamazoo, you can perfectly cook a whole, butterflied chicken in 35 minutes using 500˚ F indirect cooking. Any grill with multiple control zones can roast, but not all grills can reach 500˚ F using only a portion of the burners.

Spit Roasting or Rotisserie: Food roasted on a spit bastes in its own juices. The only difference between roasting and rotisserie cooking is the use of the spinning spit. Many grills are available with optional or standard rotisserie systems.

Pizza Ovens: The popularity of pizza ovens has exploded. A good pizza oven will feature a high-quality baking stone and can deliver a broad range of temperatures. Calzones and deep dish pizza require lower temperatures, while Neapolitan-style pizza is cooked for less than a minute at temperatures around 700˚ F. An important consideration for pizza ovens is the amount of time needed to get the oven ready for cooking. Many require hours of pre-heating.

The Recipes & Tips section of the Kalamazoo Outdoor Gourmet website contains more then 150 outdoor cooking and entertaining recipes, plus information on a variety of outdoor cooking techniques.

Guides for perfectly grilling popular foods like steak, chops and fish are also online. A little outdoor cooking know how will help your clients get the most enjoyment from their outdoor kitchens.

Interview with LandscapeLeadership.com

For his June podcast, Chris Heiler of LandscapeLeadership.com recorded a conversation with me about outdoor kitchen design trends and the things Kalamazoo Outdoor Gourmet does to support outdoor kitchen design professionals.

From the most common design mistakes to the best ways a designer can get into designing outdoor kitchens, we covered a lot of ground. Thank you to Chris for his time and interest, and thanks for sharing the file for our readers to enjoy.



Download the interview (right-click on the link and "save target as").

Recreational Vehicles to the Rescue

So, you've got a client who could really use a sink in the outdoor kitchen, mostly for hand washing or filling up on a little cooking water. Unfortunately, the kitchen is away from the house, and running plumbing to the site just isn't an option. What do you do?

A fresh water system for a recreational vehicle or boat may solve the problem. By locating an RV fresh water tank and pump in the cabinet below the sink, and by draining into a bucket, you can create an isolated system for fresh water in the outdoor kitchen. The pumps are designed to automatically turn on when the faucet is used and a drop in pressure is detected, and they can be used in conjunction with a water filtration system.

What you need to know:

• Most of these systems are 12-volt DC-powered. 110 or 115-volt AC-powered systems are available (sometimes called "park" models).
• A marine-grade pump is better able to withstand the elements than a standard RV pump.
• Look for a pump that is low-noise, low vibration and "pulse-free," and mount the pump to a solid, stable surface. Kalamazoo Outdoor Gourmet can provide a bracket for mounting pumps inside our sink bases.
• An accumulator tank can help smooth the flow of water and prolong the life of the pump.
• Keep the system sanitized, and be sure to use a hose marked for "drinking water" to fill the tank.
• Don't use the hose for any other purpose. Connect the two ends of the hose together to make a closed loop when not in use.
• These systems still need to be winterized or disconnected and stored indoors for the winter.

Oasis Award for Outdoor Kitchen Design

2009 Call for Entries

Each year, the best outdoor design professionals submit their work to be judged in the only national competition focused exclusively on recognizing excellence in outdoor kitchen design. The winner is featured in Garden Design magazine, in other national publications and online. Share your vision for outdoor kitchens. Submit a conceptual design for an exterior residential room focused on cooking and entertaining.

The deadline for the third annual competition is August 3, 2009.

Don't miss out. Register online to receive more information about the 2009 program at www.OasisAward.com.

Design Tip: Countertop Rain Management

There are a few small details that designers and installers can incorporate into the countertop specifications that will help with rain management in the outdoor kitchen. These little touches can go a long way in adding to the homeowner's satisfaction with the finished project:

• A drip edge cut under the counter can help keep the cabinets and other equipment below stay cleaner and drier. This is nothing more than a continuous, small groove cut into the bottom of the counter along the edge. Even if the kitchen uses Kalamazoo Outdoor Gourmet weather-tight cabinets, this detail is another demonstration that you, as a professional designer, truly understand outdoor kitchen design parameters.
• When using a backsplash, the the counter can be angled slightly downward toward the front to prevent puddles from accumulating at the backsplash.
• An undermount sink will allow the homeowner to wipe rainwater into the sink instead of off the edge of the counter when they want to cook right after a spring shower.

Congratulations and Thank You to Mary Jo Peterson

Congratulations to Mary Jo Peterson for her induction into the National Kitchen and Bath Association Hall of Fame at the 2009 Kitchen & Bath Industry Show.

Mary Jo did an outstanding job at the show teaching a class on outdoor kitchen design together with landscape architect Mary Palmer Dargan. The class was one of the most popular at the conference and was sponsored by Kalamazoo Outdoor Gourmet.

Both notable design professionals are also on the judging panel for the 2009 Oasis Award for Outdoor Kitchen Design.

Outdoor Kitchen Design Classes at NKBA Chapter Meetings

Outdoor kitchens represent a meaningful growth opportunity for many design professionals, including kitchen designers. Kalamazoo Outdoor Gourmet has taught a number of classes on outdoor kitchen design for a variety of professional associations.

Our educational materials have been developed out of experience with hundreds of outdoor kitchens, and from a desire to encourage great design that delivers wonderful experiences for homeowners. Most recently, I spoke at the NKBA Rocky Mountain Chapter meeting to more than 60 members, covering outdoor kitchen design basics and specific recommendations for making projects a resounding success. The response was overwhelmingly positive.

"I was exceptionally pleased with your NKBA presentation on outdoor kitchens last
Thursday in Fort Collins." - Tim Clemens, Animas Kitchen & Bath LLC

"Just wanted to thank you for presenting 'How To Design an Outdoor Kitchen' last Thursday to the Colorado NKBA Chapter. It was extremely informative and have a project in the fall that I could use your knowledge for. My guest, who is a builder in the Mountains (around 9,000 feet), was also very impressed and we both got ideas we could easily implement." - Erica Kalkofen, Erica Kalkofen Designs, LLC

"After meeting you and enjoying your marvelous seminar last night at BAC on Outdoor Kitchen Design I wanted to follow up on our conversation. I would be very interested in becoming a Kalamazoo Gourmet Professional Partner..." - Lori Pivonka, Kitchens at the Denver

Thank you to NKBA Rocky Mountain Chapter for a wonderful meeting, and thank to Builder's Appliance Center for sponsoring the event. If you are a member of the NKBA, ASLA, APLD or ASID, and you are interested in a seminar on outdoor kitchen design, please email your request to partners@KalamazooGourmet.com.

The Top 3 Outdoor Kitchen Design Mistakes

1. Insufficient Prep Area
   The single most common design mistake we see that makes day-to-day use of the outdoor kitchen more difficult is a shortage of counter space. Whether the homeowner is laying out plates to transfer food from the grill to serve or juggling tools, platters and sauces, the cook always seems to run out of room to work. A good design will allow enough counter for prepping food, serving food and keeping cooking supplies handy.
2. Absentee Landing Zones
   While the most frequent design flaw is a lack of overall counter space, the second most common mistake is leaving out landing zones. The grill and the sink, in particular, need counter space available to the left and the right to sit things down while working.
3. Insufficient Light
   Without ceilings or walls, lighting an outdoor kitchen can be a challenge. A good design will provide enough task lighting that the kitchen can be used at night, and the cook can easily tell when a steak should come off the grill.

Kalamazoo Outdoor Gourmet publishes a number of resources for outdoor kitchen design professionals, including our 10 Tips for Better Outdoor Kitchen Design and our more detailed Outdoor Kitchen Design Guide. The design guide includes specific recommendations for counter space, seating clearances, knee space and storage to help designers create more usable outdoor kitchens.

Webinar: Building a Successful Outdoor Kitchen Design Practice

Kalamazoo Outdoor Gourmet presents a one-hour webinar on Thursday, February 12, 2009 hosted by the National Kitchen & Bath Association (NKBA). This webinar qualifies for one NKBA education hour and .10 CEU.

Building a Successful Outdoor Kitchen Design Practice
February 12, 20092:00 PM Eastern
Registration fee: $99 for NKBA members;
$125 for non-members

Outdoor kitchens are one of the few remaining areas of consumer capital spending, in part because homeowners who have the resources are now focusing on improving their existing homes rather than selling them.

Learn how to develop distinctive services and promote your business through more effective marketing and public relations.

Kalamazoo Outdoor Gourmet regularly teaches outdoor kitchen-related courses to a variety of professional organizations, including kitchen designers and landscape design professionals. Learn more about the services provided to outdoor kitchen design professionals.

Plumbing for an Outdoor Kitchen Sink

Can you imagine an indoor kitchen without a sink? Of course not. That is why most outdoor kitchens designed today include one.

It seems, however, a lot more decisions come with the outdoor sink than the indoor one. Does it need hot water? Where will it drain? How will it be winterized?

Plumbing for an outdoor kitchen sink is similar to other utilities for the outdoor kitchen, it is less expensive to do if the outdoor kitchen is located next to the house. If the outdoor kitchen is against a wall of the home, the plumbing can frequently be run through the exterior basement (above ground) wall and into the kitchen. If not, then the plumbing will require more work. Following are some of the options and considerations...


Hot and Cold
Many outdoor kitchens do not need hot water, and it can be less expensive to run just cold water plumbing. If hot water is desired, compare the cost of an in line (or on-demand) water heater to the cost of running the hot water lines.

Winterizing
If the outdoor kitchen is in a frost zone, any plumbing will need to be winterized before it freezes. The plumber working on the project will design the system and should train the homeowners on the winter shut down and spring opening procedures. Typically, a shut off valve is located inside the home so that the water to the kitchen can be turned off. On the kitchen-side of the valve, but still inside the house, a drain is placed so that water in the lines can be removed. In some situations, pressurized air is used to ensure all water is removed from the pipes and plumbing fixtures. This procedure is similar to that which is used on automated sprinkler systems.

Waste Water
What do you do with the waste water? That is a bigger question, and there are a lot of options.

If you tie the sink into the home's waste water system, you should be free to use a garbage disposal in the sink, and use the sink much as you would an indoor kitchen sink.

Probably the most common solution to a remotely-located outdoor kitchen is to drain the sink into a French drain or a dry well. This will also limit the use of the sink somewhat. You won't want to put food down the sink because of the risk the French drain or dry well will begin to smell.

If these first two approaches are not options, the simplest solution, and the one chosen more often that we might guess, is to drain straight into a bucket under the sink. Emptying the bucket (or forgetting to) can be messy, and it limits the use of the sink, but it can work.

The most green solution is to recycle the waste water (which is considered "gray" water) for use in the garden. This can be done via the "bucket method," or the sink can drain into an irrigation reservoir.

Choosing the Sink and Faucet
One of the most common questions we get at Kalamazoo Outdoor Gourmet is which faucet or sink to choose.

For the sink, stainless steel is the default choice. It is the most durable and hygienic solution. Just about any high-quality stainless steel sink will do the job outdoors, but make sure it is at least 304-grade stainless steel. Other popular options include solid copper or solid bronze sinks. These will patina over time, so be sure the homeowner is comfortable with the earthy or rustic look. Avoid copper or bronze sink "finishes."

For the faucet, you can choose a solid stainless steel unit, but those are pretty uncommon. The most frequent solution is a solid brass faucet with a PVD (physical vapor deposition) finish. A wide variety of finishes are appropriate as long as they are created with the PVD process. Avoid faucets with lightweight or integral plastic parts, and beware rubberized buttons that can degrade with UV exposure. Ceramic disk valves are generally considered best for outdoors.


So, there is no reason to be afraid of including a sink in the outdoor kitchen. Just be sure the homeowner knows what to do to winterize it, and make sure the plumber makes it as easy as possible to do.

Ten Tips for Better Outdoor Kitchen Design

For those who design outdoor kitchens professionally, the key is to combine sound landscape design principles with the best practices of indoor kitchen design. For those who are new to outdoor kitchen design, following are a few tips to make the job a little easier and achieve better results.

1. Apply good kitchen design principles for functional zones of the kitchen.
If you are not a kitchen design professional, be sure you partner with one or at least understand good kitchen design principles. Cold areas (refrigeration), hot areas (grills and cooktops), wet areas (sinks) and dry areas (prep counters and storage) must all work together effectively in proper proximity, with each allocated enough space. The National Kitchen & Bath Association (NKBA) is a good resource for kitchen planning guidelines and to find a professional.


2. Consider the relationship between the indoor kitchen and outdoor kitchen.
How self-sufficient do you want the outdoor kitchen to be?

How could they be used together when cooking or entertaining? What is the traffic pattern between them?


3. Select low-maintenance materials designed to withstand the rigors of an outdoor kitchen.
High-quality stainless steel provides a sanitary surface, easily cleaned and corrosion-resistant in harsh environments.

Natural stone counters work well, but some require sealing on a regular basis. The densest granites, such as “absolute black” are among the least porous stones but may not be ideal for your design aesthetic.

Consider how hot counter materials may get under constant sunlight. Some materials stay naturally cooler than others, and it isn't always a light-versus-dark color issue. The best way to test is to leave a sample in the sun.

Counters and patio/decking material (especially near the grill and other cooking equipment) should be highly resistant to grease stains. Don’t be afraid to mix patio materials.

4. Compliment the design of the home.

The outdoor kitchen design should compliment the architecture of the home and the landscape.

Use compatible materials and incorporate subtle architectural details.

5. Plan the entire outdoor entertaining space as part of a single functional plan.

Dining areas, lounging areas, cooking areas and pool areas often coexist. Think of these as outdoor rooms and consider the flow of traffic between them as part of the design.

Try not to isolate the outdoor cook from the rest of the party. Create opportunities for interaction and conversation within the outdoor kitchen and between the outdoor kitchen and other areas.

6. Plan for utilities.

The location of the outdoor kitchen and the equipment within the kitchen can greatly affect the installation or placement of the necessary gas, water and electrical supply.

7. Extend the outdoor entertaining season with heaters, shade and rain shelter.

Shade from pergolas and awnings in both the cooking and dining areas can make a big difference to the homeowner’s enjoyment of the space.

Appropriate rain shelter for the outdoor kitchen can help keep the cook dry and comfortable even if the guests migrate indoors. Do not, however put a combustible ceiling or awning above an outdoor grill. If necessary, use an outdoor-rated ventilation hood.

Natural gas patio heaters can be used effectively under eaves and pergolas. Radiant heat under the patio and counter tops have been used in outdoor kitchens where money is no object, and portable propane patio heaters are a good solution for more modest budgets.

Fireplaces and hearths are perhaps the most attractive option for adding heat to an outdoor entertaining area.

8. Incorporate music and other entertainment.

There are many options for high-quality outdoor speaker systems. Incorporate music into your design so the homeowner doesn't face the design challenge of adding it later.

Video monitors and televisions can also be successfully incorporated into the outdoor entertaining areas if appropriately sheltered from the elements. In addition to shelter, not all equipment delivers a good picture in bright sunlight conditions. Consider this as part of the specification process.

9. Provide ample lighting.

Providing adequate task lighting in an outdoor kitchen can be quite a challenge, but it is necessary to keep the kitchen working after dark.

Ambient lighting and lighting for the dining area are also critical to the success of an outdoor living space design.

Safety lighting on paths and steps is a must.

10. Most importantly, understand the user’s needs and the equipment available.

How does the user cook inside? Outside? Do they do their own cooking, at parties or hire a chef?

How many people and how often do they entertain? Does the outdoor kitchen need to be as comfortable for a family of four to use as it is for a group of 40?

Is the user a gourmet “grill master” or an occasional griller? Do they prefer charcoal or gas, or do they sometimes prefer each type on different occasions? Is a hybrid grill the right solution or would two grills be a better choice?

What other equipment is needed for refrigeration, wood smoking or pizza-making?

By addressing each of these topics, you can create outdoor cooking and entertaining areas that deliver great experiences year after year.

These tips and more are available in the outdoor kitchens section of the Kalamazoo Outdoor Gourmet website.