o u t d o o r s
livin g
“ W
e ’ r e o u t h e r e
d u r i n g t h e d a y ,
r e a d i n g , m a g a z i n e s
a n d c m l l i n g t o t h e
m u s i c . I n t h e e v e n i n g ,
e v e r y o n e g e t s c o z y
c
a r o u n d t h e f i r e p i t . ”
KYME CHIAPUZIO
The Chiapuzios wanted a
functional, complete outdoor
kitchen, not just a place to cook
meat. Designer Chris Fenmore
of Garden Studio Design,
Newport Beach, California,
helped the family design a
hardworking space.
GRILL
The smoke and heat
of a grill can be unpleasant for
guests sitting at a bar socializing
with the chef. So Fenmore
suggested placing the grill at
the end of the L-shape bar, at a
90-degree angle to the main
counter. This takes it out of the
center of festivities but still lets
the chef visit while cooking.
COUNTERTOP
Concrete is a
practical surface, requiring only
yearly waxi ng to mai ntai n a low
luster. Fenmore likes a gray
color because it disguises dirt.
Also, “It fits an outdoor setting,”
she says. “Granite and tile look
like they belong indoors.”
APPLIANCES
The kitchen is
equipped with under-the-
counter appliances,
above,
including a refrigerator,
icemaker, trash collector,
warming and utility drawers, and
a grill. Fenmore suggested
omitting a sink, because
“outdoor sinks are hard to keep
clean. They can get a little funky.”
TheK itehenP lan
124
MARCH
2010
BETTER HOMES AND GARDENS
ILLUSTRATION: NATE PADAVICK
