Kalamazoo Outdoor Gourmet News and Press

HGTVpro.com
May, 2007

The sky is the limit with today's outdoor kitchens.

Outdoor Kitchens: Grilling and Chilling in the Great Backyard

The sky is the limit with today's outdoor kitchens

By Marcia Jedd

It's not your father's grill anymore. From classic built-in outdoor grills to fantasy island units jam-packed with amenities such as wine coolers, pizza ovens and lobster boilers, the sky is the limit with today's outdoor kitchens.

"Outdoor kitchens are becoming much more fully functional. Before, it was a grill, fridge and sink. Now people want the outdoor kitchen to do everything they can do indoors; that's why big appliance makers like Viking are getting into it, even with cabinetry," explains Russ Faulk, marketing manager with Kalamazoo Outdoor Gourmet, a maker of high-end grills and accessories based in Chicago.

Unlike other makers of grilling stations and islands that offer fully finished and modular products, all Kalamazoo products are modular. "While high end, our units actually offer landscape architects and other contractors less finishing costs because of our modular systems," says Faulk.

Kalamazoo Gourmet also illustrates the dual or hybrid grill trend, and Faulk adds charcoal has made a big comeback. Kalamazoo grills feature interchangeable drawers above the main gas burners to allow any combination of hardwood, charcoal or gas on one grill. "This means contractors can market the convenience of gas burners with a high-performance charcoal and hardwood grill," Faulk says.

Rhonda Mindrum, designer with Abbotswood Ltd. landscape design firm in Terrace Park, Ohio, has seen the market turn toward extreme outdoor kitchens. "In the last year or two, we've fielded a lot of requests for full-service outdoor kitchens." One recent project by Abbotswood featured a built-in charcoal grill, gas oven, smoker grill, icemaker and full sink.

Another Abbotswood project featured a series of outdoor rooms, complete with a 12x20 feet grilling/bar area... The cooking area was placed perpendicular to a stone-covered bar that accommodates four bar stools on each side and doubles as a buffet...

Experts suggest those with indoor kitchen design experience are best suited for planning today's outdoor kitchens. Here are some tips for contractors to consider:

• Walk your clients through the process from food prep through final cooking and cleanup to make sure they include all the necessary components.
  
• Do your homework. Check for permitting if you need to run a gas line, for instance.
  
• Pay attention to the details you can market:
  
  • Maintenance and upkeep are key selling points...
    
  • Kalamazoo Gourmet units feature a seamless rain gutter around door and drawer openings to prevent water and dirt from getting inside.

With so many options available, it's too bad that contractors can't offer clients the option of a few more leisure evenings to enjoy their outdoor kitchens.

Marcia Jedd writes frequently on design and construction issues.

This modular kitchen includes (from left) a corner sink base, an ice maker, a 24" cooktop, a hybrid grill, a plate-warming rack, and a three-drawer base cabinet. Photo courtesy of Kalamazoo Outdoor Gourmet