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S AT U R DAY, M AY 17, 2014
Outdoor kitchens are up heating
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Self-contained outdoor living spaces are the latest trend in landscaping, but taking your kitchen outdoors requires careful planning.
Have a plan for the big move LISA EVANS POSTMEDIA NEWS More and more, Canadians are making use of their home’s exterior space in a
big way. Take Matt Young and his wife, Cheryl, for example. At least a few times a week, they abandon their indoor kitchen and head outdoors, not to use a standard barbecue — but to cook in their beautiful outdoor kitchen. “ We a lw ay s e n j o y e d spending time outdoors, (so) we wanted something very indoor-like, but outside,” Young says.
An angular bar on the patio contains a built-in barbecue and storage underneath for cooking condiments, napkins, glasses and utensils. Robert Ewing of Outdoor Kitchens and Patios designed the space and says self-contained outdoor living spaces are the latest trend in landscaping. “Outdoor kitchens are becoming more complex,” he
says. He often sees requests for kegerators (a refrigerated unit designed to hold a beer keg), under-counter refrigerators, garbage pullouts, built-in drawers for extra storage, smokers and, of course, barbecues. Taking your kitchen outdoors requires careful planning and safety considerations. Before hanging your chef ’s hat on your patio, Ewing recommends taking
these steps.
The location Although an outdoor kitchen can be self-contained — even including a sink and refrigerator — Ewing suggests locating the outdoor kitchen close to the entrance of the house to avoid disruptions to the flow of traffic throughout the rest of the yard. “When you’re grilling or
smoking, you’re probably still moving food from the inside kitchen (to the outside kitchen).” The seating area should be close enough to the grill to avoid a disconnect between the chef and guests, but not so close that smoke wafts over the dining table. And the outside kitchen should be positioned away from windows.
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