Deborah Krasner, author of The New Outdoor Kitchen, shares some practical tips for creating an outdoor environment that “matches our homes in quality, style, performance, and attractiveness,” in a recent article in Elle Decor.

She makes 3 wonderful points we’d like to share, as featured in Elle Decor:

Recognize a Good Area: “Consider choosing the spot that’s neglected and needs the most work: a side yard where the garbage cans are, the place the dog uses most. Areas that need a lot of attention frequently turn out to be the best location. Of course, it should also be on level ground, not too far from existing utilities, big enough for entertaining, offer privacy and a good exposure. Rather than the center of the yard, go off to one side or pick an area that’s tucked away, because if the kitchen becomes the focal point, you won’t have something to look at when you’re there.”

Audition the Area: “Use a portable grill, table, and chairs, even set up torches, and create a temporary space where you can see what it’s like to cook and eat. Note your path to the site, and mark it with powdered lime or a garden hose. See how it feels to transport things there and generally assess the site for its ease and enjoyment. Repeat until you find the best spot.”

Play the Layout: “Even the simplest kitchen needs a place to cook and set food down going on and off the grill, a place to eat and socialize, and some storage. I recommend setting up five zones: hot, cold, wet, dry, and a spot for friends. Each zone should have space on either side and storage, if possible. Even if your “sink” is just a hose, you still need some kind of counter on either side for, say, a colander to rinse off fruits and veggies and maybe soap, and a sponge for washing.The dry zone is the most important because this is where you’ll do food prep. Even if you do most of it inside, you’ll still need a place to set platters, with food and without, down. The dry zone should also have a place for friends to perch and be comfortable. You might just start with a table and an umbrella; when you can spend more, you can do something more elaborate. Bottom line: Even if you only have a grill station, have dedicated prep and serve areas—tables will do.

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