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G R E AT E R N A S H V I L L E H O U S E & H O M E & G A R D E N ™ 22 O utdoor cooking con n- ues to grow in popular- ity, and it's not just about the basic grill anymore. Homeowners are customizing outdoor kitchens with virtually any indoor modern convenience that fits their lifestyle, from built- in gourmet cooking sta ons and brick ovens to wine coolers and beer taps. As part of this trend, home- owners are making addi ons that help them extend the out- door season. Fire features such as fireplaces, fire pits, and fire ta- bles allow homeowners to enjoy their pa os in colder months, and ligh ng is incorporated into walkways and stairways to guide the way a er dark. "Outdoor kitchens provide an extra room to the home in order to prep, cook, serve, dine, and entertain family and friends," says Zach Watson of Embers Grill & Fireplace Store. "Rather than having a second home, people are now choosing to expand their backyard/outdoor living space to include an outdoor kitchen as the featured addi/on." Having grown from a free standing grill to a built-in grill, the outdoor cooking area now incorporates a fully func/onal large outdoor kitchen that serves as an amenity and adds value to the home. "This provides the ability to create a crea/ve culi- nary and dining experience so that one may never cook indoors again," says Watson. According to Paul Cravens of Cravens Rain LLC, built-in grills are popular with an island bar, and refrigera/on is a must. "Everything else depends on the customer and the loca/on," he says. Cravens adds that home- owners need to ask themselves if they'll use the space and to keep in mind a realis/c budget. Outdoor furniture experts say they are seeing an increase in deep sea/ng, not dining sets, al- though the popularity of outdoor kitchens has increased bar and counter stool sales. Some au- thori/es say a lot of families are foregoing the idea of a tradi- /onal outdoor dining set for more versa/le and casual deep sea/ng groups. Watson suggests that design- ing an outdoor kitchen should break the layout into strategically placed zones providing func/on and flow as well as comfort and convenience. "You must also ac- commodate gas and water lines, as well as electricity," he says. Ligh/ng is important for well being and mood-crea/ng. Consid- era/on should also be given to safety situa/ons, including the paths leading from other areas of the outdoor space to the kitchen, around the grill and other appli- ances, over the dining area, and along the edges of the floor. Generally, the difference be- tween an average outdoor kitchen and one that has a high drama quo/ent is usually found in the ligh/ng. Using different ligh/ng fixtures, bulbs, and shades creates an ambiance that comes to life a er the sun sets. Some of the most popular and unique items for the outdoor kitchen include the Versa Power Burner (65,000 BTUs for large wok and large pot cooking, and for a teppanyaki commercial griddle). Also designed for out- door kitchens are pizza ovens, prep and plate centers, ice ma- chines, dishwashers, apron sinks with beverage centers, sealed dry storage pantries, and grills with a sear zone, ro/sserie, and wood smoker burner/herb infu- sion system, according to Wat- son. Countertops might be con- crete, granite, solid surface, or another material. Entertaining at home is now as easy in your outdoor kitchen as entertaining inside. Cleanup is a breeze and you can enjoy the surroundings with your guests. ◆ There are a number of local sources for outdoor kitchens in outdoor kitchens outdoor kitchens Cenwood Kitchen Nashville 615/ 256-8686 Cravens Rain LLC Nashville 615/ 831-9884 Ferguson Clarksville, Nashville, Murfreesboro 931/ 647-0276 615/ 385-3954 615/ 890-5599 Embers Grill & Fireplace Store Brentwood 615/ 308-9772 Hearth & Grill Shop Nashville 615/ 255-4551 RH Designs Nashville 615/ 618-6884 Trees N Trends Franklin, Nashville 615/ 591-4601, 615/859-3518 Willow Branch Landscaping Nashville 615/ 390-8398 Courtesy Embers Grill & Fireplace Store GNHM 0314.e$S:Layout 1 3/10/14 6:56 PM Page 22