Kalamazoo Outdoor Gourmet News and Press

NewsOK.com - The Daily Oklahoman
May 15, 2010

by: Jessica Abels, CTW Features

Article: Counter Culture

Counter Culture

In recent years, outdoor kitchens have taken the backyard barbecue from low-key to luxe, and the latest innovations in design are no exception. “The staycation and all of that has been very popular for some time, but what we’re seeing now is that people are really investing the money to make those outdoor areas as comfortable as the indoor areas,” says Patrick Byrne, executive vice president at Roanoke, Va.-based Atlantis Outdoor Kitchens.

"Top of mind: Countertops are getting recognized as built-in bonuses for outdoor kitchens. Pizza ovens and other small appliances finally have a home, and you have more prep space. Image courtesy of Kalamazoo Outdoor Gourmet."

According to Byrne, outdoor kitchen design is becoming even bigger and more elaborate. "They're bigger than many indoor kitchens,” he says, noting that intricate details like arched valances, fluted columns and advanced stonework are popping up, along with added counter space.

"Kitchens are more packed with features and functionality," says Russ Faulk, an instructor with the National Kitchen and Bath Association’s continuing education program and a vice president at Kalamazoo, Mich.-based Kalamazoo Outdoor Gourmet. “Where at one time it was pretty much a grill, a sink and a cabinet, then a refrigerator became pretty standard, then an ice maker became pretty standard, now we’re seeing, according to a survey by the National Association of Homebuilders, I think it was almost 60 percent of designers, builders and architects surveyed said a wine chiller was a must-have feature in an outdoor kitchen.”

In addition to kitchens expanding, Faulk also says a major trend is in fully sheltered kitchens. Many homeowners want to use their spaces year-round, so Faulk says they are opting for pavilion style shelters with open walls. In mosquito-prone climates, removable screens are great for keeping springtime insects at bay, he says. Pizza ovens also are popular added perks, and Faulk says the next big innovation in outdoor kitchens will make clean-up a breeze. “We’re all still waiting for an outdoor dishwasher to hit the market, but it hasn’t happened yet,” he says, adding that he believes one will debut sometime next year. “Everybody in the industry is waiting for somebody to get it done.”

Faulk suggests keeping functionality in mind. “Don’t shortchange the countertop area,” he warns. “You see a lot of people putting in all the equipment they want but then they only give themselves a square foot of counter space to work with. Think about the prep work, think about serving, think about where you’ve got to put a platter. You’ve got to have space to work.”

Finally, no matter what the trends, make the kitchen your own. “It’s whatever you want it to be, and whether it fits your home,” Byrne says.