IN West Jefferson Hills Spring 2017 | Page 33

Photo courtesy of Kalamazoo Outdoor Gourmet .
Smart , Stylish Designs for Outdoor Kitchens
Kitchens are moving outside and are expected to be a top design trend in 2017 .
An outdoor kitchen can greatly improve the value of a home , and it brings family and friends together . Whether it ’ s having your neighbors for a weekend barbecue or a big family gathering , everyone loves being outside .
Big or small , the basic principles of outdoor kitchen design remain the same . Get started by understanding these basics :
Get the right heat — It all starts with the grill , which is the centerpiece of the outdoor kitchen . Russ Faulk , chief designer and head of product for Kalamazoo Outdoor Gourmet , suggests basing your selection on the cook you aspire to be , not the kind you are now . Remember that there are no uniform depths , heights or widths when it comes to grills , so future upgrades can be a challenge .
More homeowners are also expanding their cooking capabilities with specialized products offering different types of heat . Smokers , pizza ovens and charcoal or wood-fired grills are options to keep in mind as they can enhance the outdoor cooking experience .
Assess the space — Think about how you envision the relationship between your indoor and outdoor kitchens . If they are relatively close together , an outdoor kitchen can utilize the indoor kitchen ’ s capabilities , such as prep space and storage . Conversely , a fully independent outdoor kitchen with refrigeration , warming cabinets and cabinetry is more selfreliant , but will require more space and connections for gas , water and electricity . 

In the zone — You ’ ll get the most out of your outdoor kitchen when you have different functional zones designated . Plot out where you will position four key zones , wet , cold , hot and dry , to make prepping , cooking , serving and cleaning much easier .
The cold zone should be next to the wet zone . This will simplify moving food from the refrigerator ( cold zone ) to the sink ( wet zone ) to wash and get ready for grilling in the hot zone .
Also plan for uninterrupted counter space or landing areas for placing platters and utensils while cooking . Grills should have at least 24 inches to one side and 12 inches to the other . Sinks should have 18 inches on both sides for room to wash food or place dirty dishes .
Be sure to dedicate enough space for each zone and think about the relationships among them for cooking and serving activities .
Left outside — Being outdoors means your refrigeration and cabinetry will need to be equipped to handle the elements .
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