Here's how I'd stock a basic kitchen from scratch- Knives: a serrated bread knife, which can also be used for tomatoes, a paring knife (3") and/or small utility knife (blade no less than four inches no more than six) and an 8 or 10 inch chefs knife, depending on personal preference. Cutting board Set of measuring cups and spoons, set of nesting bowls, 2 cup glass liquid measuring cup. Wooden spoon, silicone spatula, slotted metal spatula, two metal spoons, one of which is slotted. A whisk. A box grater, a colander and (optional) a sieve. Two or three saucepans. I'd get three, 6 quart, 2-3 quart and 1 quart. A 10-12 inch sauté or skillet or cast iron frying pan and an 8" non stick pan for eggs. A cookie sheet or two (buy half sheet pans, not pans labelled as cookie sheets) An 8" square baking dish, a 9x11" baking dish, a casserole pan and two cookie sheets. A pie pan (a good sized deep dish one can be used for small casseroles and savory pies as well as sweet ones) A cooling rack Oven mitts Dinner service for four, four mugs, six drinking glasses, six wine glasses. Set of flatware for four. If you plan on entertaining get service for 8 plus extra glasses. A small platter and a couple of round bowls (all plain white) for serving if desired. If your nesting bowls are pretty you can use those. A sugar bowl and creamer, a butter dish.

It would be nice to have accurate measurements, especially for that stairway entry/landing area and just outside it. Until we know more accurately, I just offer a small riff on Lisa's great plan. A 33" fridge allows the Hoosier cabinet to be enjoyed from the dining room. I really like the idea of a door from the office. One can work in the office and keep an eye on items cooking If kids are in the future, the office can become a playroom and one can cook and keep an eye on the kids. A 12" deep pantry cab next to the DW with the one Lisa put across the aisle will be more than enough storage for everyday dishes and glasses. I would install a drawer in the middle of each for utensils. I think I'd do glass doors on top with solid on the bottom. About the two tall dish pantries, something like this for the drawer placement. And the pink represents where I would consider putting windows on the sides instead of a solid panel. You could do it just on the one side facing the kitchen. Or on both sides. If done on both sides, the light from the window on the stair landing would filter through contributing to keeping the kitchen light and airy. Not knowing what they intend to use the basement for, I've wondered about the wisdom of closing off that exterior door. It seems like there would be times when it would be so convenient to have it like if something big needs to be hauled to or from the basement. It gives a nice straight shot instead of having to somehow squeeze it around tight corners. And safety issues. Also, what if you're cooking and burn something? Even with a good hood, the more windows and doors you can open to eliminate the smoke, the better. I simply wouldn't want to lose the close exterior access point just so I could have a table and chairs right outside that door to enjoy my coffee on a summer morning, eat lunch or dinner, or sit outside with a book while waiting for dinner to be ready, whatever. Or what about when you want to BBQ? Nice to have outside access right next to the kitchen for that. I just like outside! And I don't see any reason to lose that access point. Also, if there is an emergency, like a fire or an intruder, the more you have outside access locations, the better. That's another reason why I would also like to see the pocket door for the office on that landing. No, I don't live in Paranoia Land but, rather, by the Scout motto. I think when you're remodeling it's good to consider these kinds of issues and plan for escape routes for worst case scenario situations if it can be done at reasonable cost and effort.

Thank you all SO very much for your thoughtful comments and time. I will post some layout pictures here (just met with our Kitchen Designer yesterday again.) We are going on Year 5 of living here this fall, and I have given constant thought as to the space & use since we have moved it. We have had a project going 100% of the time since we moved in due to the original state of the house. Now it's time to upgrade vs "fix". We are overdue! I've toyed around with ALL ideas (removing walls, extending the bar/not pictured-discussed, etc). For the most part, we like the layout and decided the pantry/2nd Kitchen are functional as is, although I love ideas, thank you all for your thoughtfulness. To answer other comments, I don't need 2 Kitchens + Butler Pantry. But that is the existing layout and it's easier to leave as-is than remove any of these large walls or areas, and I do use the space. I don't need 10K sq ft of house either, but it's what we have. (FYI it was a foreclosure we got for $360K on 25 Acres in Rural Indiana; about $100K put in initially to make liveable, and now we are just slowly chipping away at projects). I am going to reuse a lot of these cabinets in a basement storage room & garage. I hate to get rid of them! The Corian should hold up well in the transition too I think. Here is a picture from standing at the Main Island, looking OUT to the rest of the eat-in kitchen. We'll be adding a furniture-style cabinet piece where the additional cabinets are on the left. This bulkhead we may remove. They are big aren't they..? I have no clue what the $-tag would be to remove all of them (this one cheap likely.) I'll get a quote out of curiosity. My gut feeling just says it will be $$..... Just through that hallway to the left is where the 2nd Kitchen & Butlers Pantry are. I can't wait to get rid of this ugly dark red color. Existing Kitchen. Proposed is moving the Fridge from where it is now (right picture, where proposed Wall Oven & MW are - across to other side). Adding 36" rangetop. I can't go much bigger given the space there and existing gas line. We'll be moving our existing GE Induction, Wall Oven, MW to the 2nd Kitchen so did decide to just do 1 Wall Oven + MW in the Main Kitchen. Thanks for your comments on that! You're all right - as we grow/change, we will need that in the kitchen for sure. I was torn on leaving the 48" Fridge in the Main Kitchen, but it helps me avoid re-doing cabinets in the next picture..... as I have a 48" slot with non-working Fridge. Having a 42" and 48" seems to be plenty, vs adding two 48"s. See below. Here is the before of 2nd Kitchen (Please Excuse the Mess - this was previously a child craft room/nanny area). We would paint these cabs and re-do the ugly hood. Existing Wall Oven + old MW would go in here too on the far left replacing that cabinet. And the other side. Little pocket glass door to the bar. Non working 48" SubZero. 2nd Dishwasher, 2nd Trash Compactor, and Sink. Everything in the existing MAIN kitchen will come into here which is nice. No appliance worked when we moved in but I wasn't ready for a full remodel then. But glad to not be wasteful with those purchases. I have always loved the cabinets/style despite being so wood-heavy, so we are just going to paint these to match the main kitchen, new countertops, new backsplash. PROPOSED: And the Butler/WD/Toilet Room. This is on the other side of the Main Kitchen (behind Range/Wall Oven Area). There is a single toilet behind that far wall. And the other side. Here I don't need a 3rd Dishwasher but am struggling to figure out what to do with that space. I could add another Wine Cooler but seems odd to have in the Laundry/Butler area when we have a Bar. Trash Compactor will become pull-out Trash Bin. Ideas for filling the DW space? Again this will be all painted cabs, countertops, backsplash. But see the big bulkhead in here too? I don't want to take that out. We have 6 Bathrooms to remodel in the near(ish) future. I have to be frugal in some areas if I want other areas to pop more. Layout for these 2 pictures: Comments/ideas/suggestions are all ultra welcome. I will put a separate post about some of our semi-final decisions to our next steps in the remodel and would love your criticism.

What kind of budget is available? Is it possible to build a new kitchen on the back and turn the existing space into the laundry/ butlers pantry? What about set backs and lot coverage? Is the back entry the main entry for you? Could the bulkhead slide to the left?