Spring is in the air-fire up the barbi
March 10th, 2010
After the winter doldrums, it is a welcome sign to wake up to warmer temperatures, sun shining, snow melting and birds singing- Happy Spring!
With the season of renewal rapidly approaching, I would like to add to the excitement of the season by focusing not on the usual rituals associated with spring gardening activities, but to look at the culinary culture associated with warmer climes coming, specifically the art of outdoor dining.
Over the last number of years, the concept of the outdoor kitchen has moved from the “somewhat unusual and exotic” to the “must have” status on almost every upscale residential design.
To really understand how to artfully design these outdoor kitchens, I think it is imperative to first and foremost master and understand the cultural nuances of the art of barbeque and outdoor dining and cooking forms. No-one can deny the necessity and utility of a design professional needing to master proficiency in art and architectural history to carefully evaluate sites, home architecture and clients personal persuasions when designing an outdoor landscape. Likewise, to artfully design that perfect outdoor kitchen, I think that we as design professionals need to be well informed on the latest culinary trends of barbeque and other outdoor dining options.
The days of hibatchis and kettle drum barbeques have given way to more evolved options, with outdoor grills offering charcoal, gas, infa red, ceramic, smokers and wood burning options, to name a few. Most new grills also have the option of being built in with additional outdoor appliances like side burners, pizza ovens, refrigerators, ice makers, sinks with water and even dishwashers.
It therefore becomes critical for us to better understand how the proposed outdoor kitchen space will be utilized and knowing a thing or two about the epicurian trends associated with outdoor dining can only enhance the design results and better enhance the experience associated with this popular trend in entertaining.
To all I wish you a great spring, a time of renewal and a bon appetit!



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