Great Kitchens That Just Happen To Be Outdoors

"We've done some fun things," says landscape contractor Tom Raeth about the outdoor kitchens he's designed and built for his clients in the East Bay.

"We've even built an outdoor pizza oven." Raeth, president of Lafayette Tree and Landscape in Lafayette, used imported bricks renowned for their heat-retaining properties and gave the oven an impressive 6-foot-by-6-foot footprint, using a design taken literally taken from the 19th century. How'd it turn out? Fantasic, Raeth says.

Not everyone who upgrades their outdoor cooking gear puts in a pizza oven, but more Californians than ever before are taking the culinary arts to the great outdoors, say the landccape contractors of CLCA. Homeowners are increasingly putting their yards to work as extra rooms — and they're bringing a host of indoor cooking conveniences with them. Natural gas cooktops, sinks and even small refrigerators have all made the move outside.

And why not? Whether you're having steak and ribs for a big bunch, or just serving up a fun feast of hot dogs and burgers for family, when you set up all the comforts of home outside, you don't have to spend all that time and energy shuttling back and forth to the kitchen.

"I can cook myself a gourmet meal outside and be right at home instead of going through all the stress and hassle of going to a restaurant where I get crammed in, and I'm expected to leave in an hour," Raeth says. "You can have all the ambiance, dine in a more relaxed, leisurely manner and you can make it an event for two or 23."

Some of the simplest outdoor kitchens are centered around a basic grill. Some of the more elaborate dining venues are outfitted with beautiful furnishings, ventilator hoods, warming drawers, ice makers and wine coolers. "You can pay $1,000 or $5,000 for a grill, depending on your intended use and budget," Raeth says.

Here Are Some Pointers From CLCA To Help You Get Your Plans In Gear

  • Landscape contractors can offer ideas for ground preparation, counter surfaces and grill options. They are also great sources of information about appropriate plants and nighttime lighting.
  • You don't need a large yard, but the location of your outdoor kitchen is crucial. "For a good design and layout, look at the proximity from the indoor kitchen," Raeth says. "Think the plan through and realize that if you put the outdoor kitchen in an inconvenient spot, you're probably not going to use it as much as you would if it's in a spot that's easy to get to and from."
  • But, don't overlook an unused corner of the yard. "An outdoor kitchen can be its own destination because it's really a room outdoors," Raeth says. Just make sure you don't' have to high-hurdle the hedges to get there.
  • Consider what's over head. Try to avoid setting up under a tree that will drop leaves, berries or flowers, but be equally wary of a spot where the sun will beat down on diners. An arbor, one that can support a rapidly growing vine, may be just the ticket.
  • Once you pick your spot, choose a durable surface for the ground surface. Options include preformed pavers, brick, or one of the new stamped and colored concrete combinations. You may even be able to use an existing patio— have it resurfaced — if it's in good shape. "You can have a mason do a stone or brick overlay, but if the foundation isn't good, don't do that," Raeth says. "It's better to tear it out and start over."
  • When selecting countertops and cabinets, make sure they'll stand up to wind, rain, water and dirt. Raeth suggests granite, limestone or poured concrete for countertops, but cautions that some stone varieties will need sealing. Limestone is especially porous and susceptible to oily stains. How about cabinets? Stainless steel is great, Raeth says. And be sure to hire a cabinetmaker who knows what is required outdoors.
  • If you put in a sink you won't necessarily have to run a water line from the house. You may be able to tie into a line from the irrigation system. If you want hot water, rather than running a new natural gas line, consider installation of an instant hot water dispenser. "That way, you'll save the expense of running a gas line," Raeth says. And remember, you don't have to wash all the dishes and utensils outdoors. You may only want hot water to rinse them off. Your landscape contractor will check local building codes for any water line and drainage restrictions and ordinances.
  • Putting in a refrigerator can save more steps for the outdoor cook than almost any other appliance, and you may be able to get a little 2-foot by 3-foot for $400 or $500. They may not make ice, but they do keep salads and drinks cold. A low-cost alternative to an electric fridge is to sink an insulated tub into the countertop. "That way, you can fill it with ice that your guests can just scoop out," Raeth says.
  • Grill choices run the gamut from garden-variety charcoal models to the $18,000 pizza oven Raeth installed, but the three basic choices are charcoal, propane and natural gas. Browse local outdoor furnishings and barbecue stores for ideas and ask for brochures of styles you like.
    If you'd rather do your shopping from home, check out what's out there at weber.com, grillsunlimited.com or even cookoutstuff.com. That way you'll have some ideas to talk over with your landscape contractor when it's time to get cookin'.

— Joan Waters