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34 O C E A N H O M E M A G . C O M | A p r i l + M a y 2 0 1 6 TURN UP THE HEAT words by Shaun Tolson Chef's kitchen Outdoor kitchens, like this handsome design by Fogazzo Wood Fired Ovens & BBQs, are now a natural extension of many coastal home interiors. COASTAL HOME OUTDOOR KITCHENS ARE MORE POPULAR AND INNOVATIVE THAN EVER BEFORE PHOTOGRAPHS COURTESY OF THE MANUFACTURERS S ince Bobby Flay debuted on the Food Network more than 20 years ago, the celebrity chef has starred in more than a dozen TV cooking shows and published almost as many cookbooks – most of which have heralded the merits of the grill and the epicurean fare that can be prepared on it. Similarly, barbecue restaurants have evolved over the years and are now upscale and gourmet. Both of these developments have reshaped the form and functionality of residential outdoor kitchens and sparked a demand for alternative cooking appliances to supplement the traditional gas grill. "Outdoor kitchens are becoming much more capable and are being equipped with more restaurant-quality, commercial-grade and specialty equipment," says Russ Faulk, chief designer and head of product development at Kalamazoo Outdoor Gourmet. Faulk points to a wood-fired Gaucho grill that his company launched in 2014, which has become a frequently requested appliance of Kalamazoo customers, and expects a similar response to a 36-inch under-the- counter smoker that the company will release in the summer of 2016. "It's going to look like one of your cabinets," he says, "but it's a real smoker, a true live-fire system that will run for hours and hours on a single load of charcoal." Coyote Outdoor Living will also unveil new cooking appliances this year, including a 36-inch drop-in charcoal grill and a ceramic smoker. e brand also plans to release a collection of laser-cut grill grates, each designed for specific foods, which, as company president Outdoor Living K I T C H E N S & G R I L L S