A few years back I was asked to design a garden for a new home. One of the most interesting facets of the construction, at least to me, was the elaborate outdoor kitchen the builder had created. Housed in a breezeway that connected a guesthouse to the main quarters, gleaming with granite and stainless steel, the kitchen space seemed a really fun, novel idea. Now, granted, outdoor cooking areas have long been a feature of warm-weather climates, but here in New England, the thought of getting out of a hot kitchen during the summer to cook amidst the cooling breezes seemingly held great charm. Thus one of my first questions to the homeowner (let’s call her Sue) was what she thought of this splendid creation.