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Someone's In The Kitchen
2210 Haines Ave
Rapid City, SD 57701
Uber
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Schedule
March 2016
Pressure Cooker & New Appliance Demo
Chefs: Beth McIntyre & Julie Brink; Sat, March 12 | 11am-1pm. Beth and Julie will be demonstrating a variety of appliances including Fagor pressure cookers and other new appliances. Come see the appliances work and ask questions. Samples will be served.
- FREE DEMO
Royal Comfort Food
$45.00
Chefs: Roberta Lecy & Colleen Lecy; Sunday, March 13 | 1-4pm. This is comfort food with a touch of class. This menu is perfect for a dinner party or just a nice family meal. Come on in and cozy up. Brussel Sprouts Salad with Warm Bacon Vinaigrette; Beef Tenderloin with Mustard Cream Sauce; Duchess Potatoes; Spinach Gratin; Lemon Rosemary Layer Cake. A sample of wine will be offered with this class*
Cooking With Honey
$40.00
Chef: Julie Smoragiewicz; Thur, March 17 | 6-9pm. With all the local honey becoming available in the area, why not find more ways to use it in our day to day lives? This class is packed with recipes that include honey for both sweet and savory applications. Berried Blue Cheese Spinach Salad with Honey Balsamic Vinaigrette and Honeyed Pecans; Chicken Satay with Honey Peanut Dipping Sauce; Honey Roasted Carrots; Honey Glazed Meatballs; Honey Flan. A sample of wine will be offered with this class*
Thai Chicken and Rice
$35.00
Chef: April Malik; Sat, March 19 | 5-8pm. Learn different varieties of Thai chicken and rice. This class will show how versatile similar ingredients can be in totally different dishes. Each dish will come with a sauce and salad. Khao Man Gai (Thai style Chicken and Rice); Khao Mok Gai (Thai Chicken Biriyani); Gai Yang (Thai BBQ Chicken); Assorted Sauces and Salads; Thai Tea
Black Hills Fisherman's Dinner
$40.00
Chef: Christopher Roth; Sun, March 20 | 1-4pm. Need some new ideas for how to cook what you catch this summer? This fresh menu features approachable recipes to help you feature those delicious fish you get right here from the Black Hills! Salad to dessert, this class has you covered! Fresh Frisee Salad with Tarragon Vinaigrette; Tarragon Marinated Pan Fried Trout; Creamy Polenta; Riesling Caramelized Apple Crepes. A sample of wine will be offered with this class*
Meaty Italian
$40.00
Chef: Julie Smoragiewicz; Mon, March 28 | 6-9pm. Come hungry for this class! This will be an Italian extravaganza! Have you ever wanted to stuff your own sausage? This class is for you! This is a hearty, flavor-packed menu! Italian Sausage with Onions and Peppers (we will grind and stuff fresh pork and herb links); Prosciutto, Herb, and Tomato Ravioli; Italian Meatballs and Homemade Marinara; Hearty Lasagna. A sample of wine will be offered with this class*
Turkish Cuisine
$45.00
Chef: Chris Coleman; Thur, March 31 | 6-9pm. Chris Coleman is back in our kitchen with an evening of exotic Turkish dishes. Warm Squash Hummus with Pita; Lentil Soup with Minted Eggplant; Roasted Pear, Feta, Watercress and Hazelnut Salad with Pekmez Dressing (pomegranate molasses); Lamb Kofta Kebabs with Tzatziki Sauce; Bulgar Pilaf; Yogurt Cream with Sweet Tomato Compote. A sample of wine will be offered with this class*
April 2016
Weight Watchers Series: Company is Coming
$40.00
Chefs: Melinda Williams & Cathy Quinlivan; Sun, April 3 | 1-4pm. Join us as we prepare a meal you would be proud to serve to guests and still stay in the parameters of your healthy lifestyle. Plan on about 10 points during the class – and be sure to bring containers for food you choose not to eat during the class (a great weight watcher practice for any gathering!) Cherry-Pecan Goat Cheese Stuffed Chicken Breast; Blistered Green Beans and Tomatoes; Grated Carrot Salad; Garlic Smashed Potatoes; Winter Fruit Salad with Vanilla Lemon Syrup. A sample of wine will be offered with this class*
Breads of the World
$35.00
Chef: Julie Smoragiewicz; Mon, April 4 | 6-9pm. Take a tour of the world of bread. Challah (Braided Jewish); Focaccia (Italian Herbed Flat Bread); Naan (East Asian Flat Bread); Pita (Middle Eastern Pocket Bread); Scones (UK Quick Bread.) A sample of wine will be offered with this class*
The Big Easy
$45.00
Chef: Julie Smoragiewicz; Thur, April 7 | 6-9pm. So you missed Mardi Gras? No biggie! We have some Cajun soul food for you during this class! Pan Roasted Oysters; Seafood Gumbo; Cajun Shrimp Po' Boy with Remoulade; Cajun Fried Okra; Bread Pudding. A sample of wine will be offered with this class*
Wine Tasting Roulette
$45.00
Chefs: Kara Sweet & Beth McIntyre; Sun, April 10 | 1-4pm | $45 Enjoy new recipes and cooking techniques plus wine and food pairing basics from Beth and Kara. Finally, put it all together by taste testing the different courses with different wines. Which pairings are best? You be the judge to see what combinations are victorious in the game Wine Tasting Roulette! Five wines will be paired with the following tasty courses: Crab Cakes; Spicy Tangerine Beef; Mushroom, Caramelized Onion and Goat Cheese Zita; Rich Beef Stew; Assorted Cheeses
Gourmet Cozy Food
$40.00
Chef: Julie Smoragiewicz; Mon, April 11 | 6-9pm. These dishes can be a staple in your recipe arsenal for years to come. Traditional with a twist, and sure to please! Baked Mac and Cheese with Prosciutto, Portabellas, and Roasted Tomatoes; Turkey Pot Pie; Chicken Matzo Ball Soup; Meatballs with Garlic Parmesan Smashed Potatoes; Glazed Cream Cheese Lemon Pound Cake. A sample of wine will be offered with this class*
Simply Delicious
$40.00
Chef: Helen Nichols; Tue, April 12 | 6-9pm. Getting back to basics can be so tasty! This exciting menu makes it easy to cook naturally healthy foods without feeling like you're missing out. Keep it simple and delicious! Kale Smoothie; Arugula Pear Salad; Turkey Vegetable Rice Soup; Vegetable Beef Soup; Tofu and Broccoli Stir Fry; Vanilla Frozen Yogurt; Natural Applesauce; Bananas Grand Marnier; Almond Coconut Candy
Weeknight Gourmet
$40.00
Chef: Deb Michaelree; Wed, April 13 | 6-9pm. Good food is hard to find when we're always on the go. This class will focus on food that you can cook quickly without having to go get fast food for dinner. These recipes are fast, easy, and delicious! Chicken Portobello Lasagna; Sour Cream Chicken Enchiladas; Twice Baked Potato Shepherd's Pie. A sample of wine will be offered with this class*
New Mexican Luncheon
$40.00
Chef: Lorraine Martinez; Fri, April 15 | 11am-2pm. Join Lorraine for a delicious lunch class, filled with savory New Mexican favorites. Not a fan of spicy food? No problem! New Mexican food is flavorful but not super spicy! Huevos Rancheros; Refried Beans; Spanish Rice; Carne Adovada with Pan Fried Potatoes; Veggie Tamales with Green Sauce. A sample of wine will be offered with this class*
Himalayan Salt Block Demo
Chef: Ben Hahn; Sat, April 16 | 11am-2pm. Our representative from Charcoal Companion will be here to demonstrate how versatile and easy salt rock cooking is. Samples will be served.
- FREE DEMO
Appetizer Fancy
$40.00
Chefs: Roberta Lecy & Colleen Lecy; Sun, April 17 | 1-4pm. Entertain like a boss with these fresh appetizer ideas. Hearty snacks, light delights, and sweet treats await! Dilly Zucchini Dip; Baked Brie with Roasted Garlic; Caprice Stuffed Cherry Tomatoes; Prosciutto Wrapped Asparagus Spears; Open Sandwiches; Pioneer Woman Meatballs; Tartlettes; Cream Filled Strawberries. A sample of wine will be offered with this class*
Fermented Food & Drink
$35.00
Chef: Joyce Payton; Mon, April 18 | 6-9pm. What is this popular food craze? Learn what lactic acid fermentation is, how to make it, how to use it, and why we should be eating it. We will be discussing fermented foods, tasting several examples, and learning how to make others. This class will be discussion oriented with limited food. Kombucha: F2-Second Ferment Flavored Drinks; Kombucha Popsicles, Vinaigrette, and Mustard; Kefir: Both Milk and Water Kefir Cheese; Ginger Bug; Fermented Salsa; Curtido (a Central American fermented cabbage dish); Fermented Honeyed Garlic
From Russia with Love
$40.00
Chef: Julie Smoragiewicz; Tue, April 19 | 6-9pm. Enjoy these Russian specialties and try a new kind of comfort food. Borscht; Salmon Kulebyaka (Salmon in Puff Pastry); Pampushki (Cheese and Herb Filled Fried Potato Dumplings); Baked Coffee Custard. A sample of wine will be offered with this class*
New Mexican Dinner
$40.00
Chef: Lorraine Martinez; Fri, April 22 | 6-9pm. Looking for different ideas for your next dinner celebration? Lorraine Martinez shares an entire dinner menu of delicious dishes with just a little kick! Red Chile Cheese Rolled Enchiladas; Refried Beans; Spanish Rice; Chicken Chimichangas; Veggie Tamales with Green Sauce. A sample of wine will be offered with this class*
Quiche & Caramel Roll Heaven
$40.00
Chef: Jeff Slathar; Sun, April 24 | 1-4pm. Learn from Jeff, the caramel roll king, who will be cooking up delicious caramel and cinnamon rolls and a versatile quiche that you can make for your family and guests! Caramel Rolls; Cinnamon Rolls; Quiche
Soul of the South
$40.00
Chef: Julie Smoragiewicz; Tue, April 26 | 6-9pm. Go to the heart of the South with this lineup of Southern greats. Shrimp and Grits; Johnny Cakes; BBQ Ribs; Collard Greens; Brown Sugar Pound Cake with Praline Icing. A sample of wine will be offered with this class*
Kids Cooking: Snackapalooza
$25.00
Chef: Colleen Lecy; Sat, April 30 | 9:30-11:30am. Kids will learn to make their own snacks at home. Basics of cooking will be covered, and Colleen will share her tried and true tips and tricks in the kitchen! Ages 9-14 Strawberry Banana Smoothie; Pepperoni and Cheese Roll Ups; Potato Chip Chicken Fingers; Fresh Salsa; Green Chili Burritos; Homemade Brownies with Homemade Ice Cream
May 2016
German Night
$40.00
Chef: Julie Smoragiewicz; Tue, May 3 | 6-9pm. Come enjoy a night featuring traditional German cuisine. Kase Knapfla; Sauerbraten; Spätzle; Kuchen. A sample of beer will be offered with this class*
Riedel Tasting
$60.00
Mari Beth Baumberger; Fri, May 6 | 6-7:30pm AND Sat, May 7 | 5-6:30pm. Riedel Crystal of America proudly presents a unique and fascinating wine glass tasting demonstrating the relationship between the shape of a glass and our perception and enjoyment of wine. To fully appreciate the personality of different grape varieties and the subtle character of wines, it is essential to have an appropriately fine-tuned glass shape. The shape is responsible for the flow of the wine and consequently where it touches the various taste zones of the tongue. Crystal of America's Regional Territory Manager, Mari Beth Baumberger will lead you through this sensory workshop. Four varietals of wine will be served with this class, as well as hors d'oeuvres at the completion of the tasting. Each class participant will receive a set of four Riedel wine glasses (a $118 value).
Weight Watcher Series: Beyond the Cookbook
$40.00
Chefs: Melinda Williams & Cathy Quinlivan; Mon, May 9 | 6-9pm. If you cook a lot, you can get bored with your well-used cookbooks. Join Melinda and Cathy as they prepare some great warm weather recipes from non-traditional sources: magazines, flyers, newspapers, etc. Plan on about 16 points during the class, which will include a special Sangria. Be sure to bring containers for food you choose not to eat during the class (a great weight watcher practice for any gathering!) Summer Melon Rose Sangria; Mango and Tomato Salad Cup; Grilled Margherita Sandwich; Pesto Potato Salad; Mushroom, Asparagus, and Roasted Red Pepper Pizza; Oatmeal Chocolate Raisin Cookies
Pioneer Woman "Dinnertime" Lunch
$35.00
Chef: Roberta Lecy; Thur, May 12 | 11am-2pm. Roberta will bring the Pioneer Woman cookbook to life during this delicious luncheon. She will feature approachable recipes that are easy to reproduce in a pinch and serve your family or dinner guests. Tomato Soup with Parmesan Croutons; Sesame Chicken Salad; Cheese Biscuits; Mini Blueberry Galettes with Homemade Ice Cream. A sample of wine will be offered with this class*
Kids Cooking: Comfort Food
$25.00
Chef: Colleen Lecy; Sat, May 14 | 9:30-11:30am. This class is for the aspiring young chef. Some cooking basics will be covered, and they will whip up a nice meal that they'll be able to reproduce at home Ages 9-14 Meatball Sub Cupcakes; Sweet Potato Biscuits with Honey Butter; Mashed Cauliflower; Warm Homemade Applesauce; Peanut Butter Pie
Fresh Spring Lunch
$40.00
Chef: Christopher Roth; Sun, May 15 | 1-4pm. Freshen up your palate with this Spring garden-inspired menu. Serve this as a lunch, or whip it up for a party with your friends! Spring Vegetable-Medley Risotto with Sautéed Shrimp; Tomato Vinaigrette; Roasted Pepper Puff Pastries; Balsamic Strawberries with Chocolate Crème. A sample of wine will be offered with this class*
Pizzeria Style Pizza at Home
$40.00
Chef: Julie Smoragiewicz; Tue, May 17 | 6-9pm. Traditional and simple pizza dough, sauces, and assortment of toppings will help you to prepare pizzeria style pizzas with your family at home. We will also use the dough, toppings, and sauce to prepare calzones and dessert pizzas. Pizza Dough; Assorted Pizzas; Calzones; Dessert Pizzas. A sample of wine will be offered with this class*
Oasis LeCreuset
$55.00
Chefs: Deb Apuli & Beth McIntyre; Thur, May 19 | 6-8pm. Join LeCreuset representative Deb Apuli for an evening of exotic flavors and a look at the crisp, refreshing new colors offered by LeCreuset. Each class participant will receive a set (2) of mini cocottes (a $50 value). Edamame Spread with Rice Crackers, Radishes, and Other Raw Vegetables; 5-Spice Pork Lettuce Wraps; CilantroLime Coconut Rice; Roasted Balsamic Strawberry Skillet Cake. A sample of wine will be offered with this class*
BBQ Bonanza
$45.00
Chef: Jeff Slathar; Sun, May 22 | 1-4pm. Barbeque season is on the horizon! Learn Jeff's brisket tips and cook up a killer dessert to wow your guests. BBQ Beef Brisket with Competition Style Sauce; Old Settler Buns; Country Style Broccoli Salad with Creamy Bacon and Raisin Infused Dressing; Chocolate Bacon Brittle with Almonds; Banana Rum Mousse. A sample of beer or wine will be offered with this class*
Please Eat the Pansies
$35.00
Chef: Julie Smoragiewicz; Tue, May 24 | 6-9pm. This class is all about the flowers! The menu will feature dishes each made with different flowers. This is a great way to fancy up your favorite foods and keep it natural! Lemon Lavender Scones; Flowered Chevre; Edible Flower Salad; Violet Coconut Cake; Pansy Ravioli; Flowered Ice Cubes. A sample of wine will be offered with this class*
June 2016
Dutch Oven Camp Cooking
$40.00
Chef: Ben Nelson; Fri, June 3 | 6-9pm AND Sat, June 4 | 11am-2pm. Cast iron Dutch ovens take camp cooking from "ho-hum" to "Oh Wow!" The class will prepare the entire menu on improvised campfires behind the store. Join Ben Nelson, experienced camp chef, for this great outdoor cooking adventure. Mountain Breakfast; Peachy French Toast; Chicken Delight; Sloppy Joe Biscuit Bake; Cheese Enchiladas; Pineapple Upside-Down Cake; Raspberry Cobbler; Caramel Apple Crisp; Beer Bread; Scones. A sample of beer will be offered with this class*
Knife Sharpening
Fran Quinn; Sun, June 5 | 11am-3pm. Are you risking your fingers trying to cut with dull knives? Make those knives sharp again! Wusthof representative, Fran Quinn, will be in our store to put a new edge on your dull knives as she shares her knowledge and passion for cutlery with our customers. Bring in up to four of your dull knives for free sharpening. (This free service is offered on "a first come, first served basis." Please plan to wait while your knives are sharpened. We cannot take drop-offs.)
- COMPLIMENTARY SERVICE
Thai Salads
$35.00
Chef: April Malik; Thur, June 9 | 6-9pm. Thailand is world famous for its Green Papaya Salad. We will make this salad out of a variety of ingredients found at our local grocery store. Salad out of meat? Yes, learn how to make a Thai salad out of sliced steak or ground chicken! Som Tum (Green Papaya Salad and varieties); Laab (Thai Meat Salad); Hot Sticky Rice and Napa Cabbage; Surprise Dessert (made from a vegetable). A sample of wine will be offered with this class*
Meet the Chefs
Deb Apuli
Deb Apuli has been a Territory Sales Manager for Le Creuset for 22 years. She has extensive experience in product education, conducting food demonstrations and cooking classes in the Upper Midwest, including over seven years of experience conducting live television segments to promote and educate consumers about the fabulous features and benefits of Le Creuset products! She is a veteran entertainer, hosting dinner parties and celebrations with flair for over 30 years. Her passion for delicious food and festive entertaining is only surpassed by her passion for the uncompromising quality and perfect performance provided by the finely engineered products Le Creuset has been known for since 1925.
Chris Coleman
Chris Coleman specializes in gourmet dishes that are relatively quick, highly flavored and nutritious. A passionate cook, she is constantly adding recipes to her collection. Chris is a longtime member of a local gourmet club and has a fantastic reputation for serving delicious and creative vegetarian entrees.
Colleen Lecy
Colleen Lecy is Principal at St. Elizabeth Seton and a part-time staff member at Someone's In The Kitchen. Prior to becoming a principal, she was also an elementary school teacher for 12 years. Colleen has taught kids classes at SITK since 2007.
Roberta Lecy
Roberta Lecy was the owner/operator of Pewter Place on Quincy for 5 1/2 years until she closed it in the early 1980s, after which she worked for Alex Johnson Fine Dining for several years. For many years, Roberta was the Food Service Director at Westhills Village until her recent retirement. She continues to cater private parties, including events for Someone's In The Kitchen.
April Malik
April Malik has called South Dakota home for 27 years. She has five daughters who greatly inspired her to start cooking. The activity of cooking Thai and other foods has been a positive and constructive outlet for her family's energy and has helped them learn how to work together. She lived in Thailand for five years as a child and grew up with a Thai step-mom in South Dakota. She owns Thai To-Go in Rapid City, where her daughters join her in her love for food and the kitchen.
Lorraine Martinez
Lorraine Martinez moved to Rapid City 26 years ago from Albuquerque, New Mexico. After arriving in Rapid City, she started having Christmas parties at her home for friends featuring her specialty-Spanish cuisine. She had to give up the custom when the demand outgrew the size of her home. A native New Mexican from Taos, New Mexico, Lorraine has catered many events for organizations and special friends.
Beth McIntyre
Beth McIntyre has worked at Someone's In The Kitchen since 2013 and is very well versed in the culinary world. She is a connoisseur of cheese; her husband has been a professional cheese maker since he finished college. Together they have traveled the United States for his job, living in Wisconsin and California. She is originally from South Dakota and previously demonstrated for Maytag Appliances and worked for Cowgirl Creamery in California.
Deb Michaelree
Deb Michaelree began cooking in 6th grade. Her single mom would leave recipes and instructions for her to follow so dinner would be ready when she got home. That is how it all started. In 1989, Debbie and Rocky Kirkeby began Catered Two Productions. The catering started very small…maybe 3 or 4 parties a month. Rocky went to pursue other endeavors and Catered Two has grown, catering an average of twice a day. In 2008 she opened up Uncork'd Wine and Tapas Bar as the Chef/Owner after falling in love with the concept of tapas. In 2014, Uncork'd was leased to Pete Franklin who now operates his amazing restaurant, Juniper.
Ben Nelson
Ben Nelson works for the local hospital and is an avid camper and experienced Dutch Oven cook. He assisted in our Dutch Oven Camp Cooking Class for several years before taking over as instructor of this very popular class.
Helen Nichols
Helen Nichols is a Registered Dietitian, Licensed Nutritionist, a Certified Diabetes Educator, and has completed adult weight management Level II training through the Commission of Dietetic Registration. She serves as the consulting dietitian to several healthcare facilities in the Black Hills. Helen has a passion for helping people with special diet needs and her interest in cooking and baking goes way back to early childhood. "I used to spend hours in the kitchen preparing desserts from scratch. Now my time in the kitchen is spent preparing healthy foods my husband and I can enjoy every day!"
Joyce Payton
Joyce Payton's love of preparing food began over 30 years ago and she's been perfecting her skills ever since. As owner and operator of Willow Springs Cabins Bed & Breakfast, Joyce has cooked professionally for the last 26 years. One of the things her bed and breakfast guests love most about their visits are her awesome culinary delights.
Cathy Quinlivan
Cathy Quinlivan has been a staff member at Someone's In The Kitchen for 27 years and has been a math teacher for 37 years. She is Melinda Williams' sous chef and longtime friend of 30 years. They have gone on their weight loss journey together and have tips to share from their own personal experiences.
Christopher Roth
Christopher Roth hails from Rapid City, SD. He has cooked professionally in Seattle, WA, Portland, OR, and all over the Black Hills of South Dakota, most recently at the Grille at Rimrock Canyon and now the Black Forest Inn Bed & Breakfast.
Jeff Slathar
Jeff Slathar is the Pastry Chef at the Colonial House Restaurant in Rapid City. A graduate of the Culinary Institute of Art in Denver, he creates all of his desserts and specialty breads from scratch. He is a member of the American Culinary Federation and is a Certified Working Pastry Chef. He has taught culinary classes through Community Education in Rapid City for many years.
Julie Smoragiewicz
Julie Smoragiewicz is a native of South Dakota. Her great great-grandparents homesteaded in Dakota Territory in the 1880s. She returned to South Dakota nearly 20 years ago with her husband and two young sons who all enjoy time in the kitchen. She has been inspired and trained by her grandmothers and many other excellent cooks.
Kara Sweet
Kara Sweet is a Certified Senior Cellar Manager and Trained Sommelier, living in eastern Wyoming. She is a member of the International Wine Guild and works as a Personal Wine Consultant. She has hosted promotional tastings for liquor stores, provided Sommelier services at charity wine tasting events and for private themed wine tastings. She also teaches wine appreciation classes for community education and created a blog on food and wine.
Melinda Williams
Melinda Williams loves food and cooking. You might recognize her from many a SITK cooking class! That combination brought her to a point where she was carrying too much weight and developing health problems. Through Weight Watchers', she's been reminded eating healthy does not mean bland, boring or monotonous--and she's taken a lot of that extra weight off! Melinda teaches 8th grade in "real life" and works at Prairie Berry in the summers. She enjoys sharing recipes, food, and cooking with groups at church, school, and elsewhere.
Spring 2016 Class Registration
Space is limited, so please register soon!
Please call us at (605) 341-5044 to register or inquire about a specific class. Each class is taught by independent instructors that have a passion for food, flavors, and interacting with people. You will receive the recipes from each class to take home and try for yourself. Suggestions, questions, and general inquiries can also be directed to cooking@someonesinthekitchensd.com. We look forward to seeing you in class! If you cannot attend a class you registered for, please let us know within 48 hours to receive a refund. We will give store credit for cancellations less than 48 hours in advance. We cannot refund a class missed without notification.
*Additional glasses of wine will be available for purchase.
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Hours
Monday:
9:00am - 7:00pm
Tuesday:
9:00am - 7:00pm
Wednesday:
9:00am - 7:00pm
Thursday:
9:00am - 7:00pm
Friday:
9:00am - 7:00pm
Saturday:
9:00am - 7:00pm
Sunday:
11:00am - 5:00pm
About Us
Someone's In The Kitchen is located in scenic Rapid City, SD, gateway to the Black Hills and Mount Rushmore. In addition to having gained a reputation as the largest kitchen gourmet center in South Dakota, we operate a full service espresso bar. With an inventory of well over 10,000 items, we pride ourselves on being the first stop for all of our loyal customers who not only love to cook, but also love to eat. New customers are constantly amazed at the breadth and depth of our kitchen and gift items. We invite you to stop in, browse our extensive collection of all things kitchen, sip your favorite coffee drink, and enjoy a leisurely shopping experience in the comforting world of kitchen, home and gourmet.