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^[1] RISMEDIA, July 24, 2010—(MCT)—The outdoor kitchen is rapidly
becoming the social hub of the home, much as the indoor kitchen is the
favorite gathering place for family and friends. The trend is especially
strong in areas where the climate favors outdoor living almost year-round.

“It’s a hot item,” said Scott Redmon, owner of Alfresco Living in
Maitland, Fla. “And the outdoor kitchen is becoming a lot more than a
grill and a sink in the corner of the porch. It’s a whole entertainment
system. People have a higher expectation for their exterior spaces since
HGTV came around.”

Outdoor kitchens are popular because they are fun to live with, said
Russ Faulk, vice-president of product development at Kalamazoo Outdoor
Gourmet in Kalamazoo, Mich. “They add to the quality of life for the
homeowner. Preparing a meal outdoors is not a chore, it’s an occasion, a
reason to have friends over and enjoy the process.” In addition, an
outdoor kitchen expands a home’s living space and adds to its value, he
said. “The return on your investment is comparable to an indoor kitchen
redo.”

Since the economic downturn, “People have been unable to sell their
homes, so they are starting to upgrade with better landscaping and
outdoor kitchens, spending more time at home,” said Sue Fern, manager of
the Florida chapter of the American Society of Landscape Architects.

The built-in grill was the start of the outdoor-kitchen trend, said
Faulk. “Then came the sink, the refrigerator, a counter for food prep,
cabinets for storage—pretty much what you’d have in an indoor
kitchen.” As more equipment is added, outdoor “rooms” are becoming
larger and more covered, he said. Seating areas are added, along with
outdoor TV sets, fire pits and water features.

The grill—fired by gas, wood or charcoal—is still the heart of the
outdoor kitchen. Especially popular are hybrid grills, which can be
switched from gas to wood or charcoal, depending on what is being
cooked, said Faulk. “There’s nothing like grilling fish over an oak fire.”

Pizza ovens are starting to threaten the grill’s reign as king of the
outdoor kitchen. Oven designs range from large, wood-fired brick and
clay ovens that take several hours to heat up, to compact countertop
models fired by gas that are ready for baking pizzas in 20 minutes.

Also gaining popularity in outdoor kitchens are keg-tappers, wine
chillers, ice makers and warming cabinets.

When designing an outdoor kitchen, be sure to look for low-maintenance
equipment, said Faulk, “or you defeat the purpose of carefree outdoor
cooking.”

Also, make sure any cabinetry is designed to keep the contents clean and
dry in inclement weather; install good task and ambient lighting and
choose counter-top material that is stain- and grease-resistant and
stays cool in direct sunlight.

“Get counter-top samples, leave them in the sun and see how hot they
get,” advised Faulk. “Heat-retention is not always related to color.
Some light colors get hotter than dark colors.”

He also offers these cost-cutting tips: “Design the outdoor kitchen
against the house to reduce the cost of getting utilities to the space.
And buy the best grill you can afford.”

When designing an outdoor kitchen, “Consider how the space will be used:
as a personal refuge or a place to entertain and be social; as a place
to cook and eat, or to drink and socialize,” said Eduardo Xol, exterior
designer on Extreme Makeover: Home Edition and celebrity designer for
hayneedle.com.

And remember, indoor-outdoor living helps balance the soul. It keeps you
connected with nature and helps you become more aware of living green.

–
Bojana (Bo) Foster, Broker
Voted Best Agent 2006 ~ 2009 in the Best of Nisqually
Signature Service Real Estate, Rainier
360 446-4646 ext 11
Bo@SignatureService.com
www.SignatureService.com

“…Buy Land. They’ve stopped making it”.
Mark Twain