Greetings!

Spring is in the air, and that means remodeling and construction season is in full bloom! If you have ever considered a home project this newsletter is for you. We will walk through questions to ask and help you to see what is involved in starting a kitchen project. You can also check out some of our past newsletters for exciting tips for other rooms in your home. Our talented designers have years of experience and are just waiting to share with you their expertise, so contact us today!

Also don't forget to Like Us on Facebook and Instagram for more information on current trends, cool new products, before and after photos of our jobs and so much more!
Creating a Unique and Personalized Design with these Unique Finds
While functionality and comfort are always the first considerations when undertaking a kitchen or bathroom remodel, aesthetics are also an essential element of every design. As a homeowner, you want to put your unique stamp on your home. When you are remodeling your kitchen or bathroom, the best elements touch on both a practical, functional need and an aesthetic expression of your style. No matter your budget, there are plenty of unique items and elements you can incorporate into your design to express your style and improve the comfort and functionality of your home. 
Personalize Your Design With Lighting
Light is not only critical for functionality in the kitchen and bathroom, but an excellent way to personalize your design, define your space, and express your personal aesthetic style. Showrooms like The Nest carry unique, stylish fixtures perfect for both the kitchen and the bathroom. These include modern sconces, chandeliers perfect for setting the mood, and pedestal lighting that can draw your attention to the kitchen island and help develop the entire room's style.
Bling for Your Kitchen and Bathroom!
Your kitchen or bathroom hardware is the "jewelry" of your remodeling project. Much like the right jewelry can finish the perfect outfit, the right hardware can subtly set a tone of quiet sophistication for your design. High-end designers are creating exciting collections of luxury hardware. We carry quite a few of great hardware lines that we are sure you will find your room's bling!
The Galley Workstation
The Galley is an innovative accessory that was inspired to address efficiency and workflow problems in the kitchen. The Galley is made in the USA and was invented by an award-winning kitchen designer to create a central workstation hub where every task in the kitchen could be performed. The Galley has grown into an entire line of highly functional, stylish, and smart workstations where you can prep, cook, entertain, serve, and clean-up in one central and convenient space. It can be configured to meet your specific needs and includes several features, including platforms for a colander or mixing bowl, drying racks, cutting boards, serving boards, clean-up accessories, and more. You can set up and install workspace for 1 to 3 people to work simultaneously. The Galley is not only functional, it looks fabulous!
In-Drawer Outlets and Charging Stations
Today we all have our cellphones, tablets, and other electronics, add curling irons, water picks, hairdryers, and more, and suddenly outlets are at a premium. One way to make sure everyone has a place to plug in is to include one or more docking drawers in your remodeling project. With a Docking Drawer, the kitchen, bathroom, bedroom, pantry, or walk-in closet, has a charging option perfect for any remodeling project.

The Bottom Line...
It takes a bit of creativity and an understanding of your options to create a unique home design that reflects your personal aesthetic. Start by thinking about and defining your needs. Then educate yourself on the unique options out there. Your CHW designer can be a great source of information on the market's latest products and materials. They can also help you define your design aesthetic and provide you with samples of unique materials, fixtures, finishes, and décor for your project.

If you live in the Midlands area, and you're planning a project, why not contact the design experts at CHW Cabinetry at (803) 520-6837 or contact us through our website. We're always happy to answer any questions you might have and can help you to design the perfect space to meet your unique aesthetic and functional needs! 
Display Spotlight!
Our newest display featuring both Naturekast and Delta Heat is complete! Check out the cooler drawer which is a client favorite... even has a drain in the bottom for ease of emptying. Also included is a double trash pull-out just waiting for your next outdoor gathering! The stainless steel hardware from Richelieu finishes off the look.

If you would like to learn more about these and other great outdoor products, contact us today. And don't forget to follow us on Instagram and Like us on Facebook too.
This Month's Feature Recipe
White Bean & Spring Vegetable Stew
This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious vegetable broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with whatever looks good at the market, as long as they’re quick-cooking and/or thinly sliced.

Ingredients
  • 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained
  • 1 onion, trimmed, peeled, halved through core
  • 3 ribs celery, trimmed, halved
  • 1 oz. dried shiitake mushrooms (about 10 large caps)
  • 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems
  • 1 head of garlic, halved, plus 1 garlic clove, finely grated
  • 1 Tbsp. plus 1 tsp. kosher salt, plus more
  • ¾ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling, divided
  • ¾ cup mint leaves
  • 1 bunch radishes
  • 1 bunch medium-size asparagus (about 1 lb.)
  • 1 10-oz. bag frozen peas, thawed
  • 8 thick slices country or sourdough bread
  • 1 4" piece fresh horseradish root, peeled
  • 1 lemon, cut into 8 wedge

Instructions
  1. Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
  2. Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
  3. While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
  4. Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
  5. Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
  6. When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
  7. Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
  8. When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
  9. Drain reserved radishes. Place horseradish root on a plate with a Microplane (the way you’d serve Parmesan). Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, lemon wedges, and horseradish alongside.

Miss a past newsletter?
We have them archived on our website so you can go back and see what you missed.
Or maybe you wished you had saved a recipe we shared...
No worries! They are all right HERE!

CHW Cabinetry, LLC
1819 Two Notch Rd
Lexington, SC 29073
Ph: 803-520-6837