Taste of Home 2012

PI_PROGINDEX/SPECIAL_SECTION/PAGES [T01] | 03/27/12 15:26 | SUPERIMPPB


Taste of Homecooking schoolcomes to area

COLONIAL HEIGHTS —

Drop your whisks, grab your

friends, and join us for a

night of fun at the Taste of

Home Cooking School show,

presented live at Colonial

Heights High School, located

at 3600 Conduit Road, at 6:30

p.m. Saturday, March 31.

Doors will open for vendor

show at 3 p.m.

During this interactive

event, you’ll watch top culi-

nary expert, Cheryl Cohen,

demonstrate ten new recipes

you can easily recreate in

your home. Armed with new

culinary tips and techniques,

you’ll be sure to impress

your family and friends with

these sophisticated yet sur-

prisingly easy-to-make dish-

es.

Not only will you leave the

event with new recipe ideas,

you’ll also go home with a

valuable gift bag. Our ever-

popular gift bags include an

assortment of products and

coupons, including two Taste

of Home magazines. And

while you’re there, remem-

ber to enter for a chance to

win one of many exciting

door prizes.

Tickets are $12 in advance

and can be purchased at The

Home Builders Association

of Southside Virginia, 10300

Corporate Road in Peters-

burg. Tickets will be $14 the

day of the show (if avail-

able).

For more information

about the event, visit

TasteofHome.com. You can

also find us on Facebook

and Twitter. Additional

information can be received

from the Home Builders

Association of Southside

Virginia, 804-732-2742, email:

[email protected]

or website: hbaofsouthside.

com.

The Taste of Home Cook-

ing School is an event you

won’t want to miss. Let’s get

cooking!

CONTRIBUTED PHOTO

Cheryl Cohen of Dover,

Ohio, is a culinary special-

ist with the Taste of Home

Cooking School. She will

be in Colonial Heights

Saturday for a cooking

demonstration and pro-

gram. The show begins at

6:30 p.m. at Colonial

Heights High School.

Johnsonville Italian sausage and Taste ofHome bring new flavor to traditional dishes

Johnsonville Sau-sage todayannounced it has

teamedup withtheTaste ofHome Cooking Schools tobring confident cooks newand delicious ways to addflavor to family meals.

Johnsonville Italian Sau-

sage – available in both

links and ground form – is

a versatile ingredient that

can add delicious flavor to a

host of different recipes.

While other meats require

sauces and spices to flavor a

dish, Italian Sausage brings

the flavor all on its own.Made with only premium

cuts of pork and the perfectblend of spices since 1945,Johnsonville Italian Sau-sage brings the level ofquality confident cooks arelooking for when creatingtheir families’ favorite“keeper” recipes. Whetherit’s elevating the flavor inyour family’s traditional

lasagna, or adding somekick to traditional sausagestuffing at the holidays,Johnsonville Italian Sau-sage is the perfect choice.

Try Johnsonville’s Ital-ian Meatballs recipe withyour family tonight. Thisdelicious dish is sure tobring everyone in yourhouse together for somequality family time.

Johnsonville

Italian Meatballs

What you need:• 1 pkg. (19 oz.) Johnson-

ville Mild Italian SausageLinks or Ground Sausage

• 1 egg, lightly beaten• 1/3 cup dry bread

crumbs• 1/4 cup Par mesan

cheese, grated• 1/4 cup milk• 1/4 cup onion, finely

choppedPreparation:1. Preheat oven to 350oF.2. In a large bowl, com-

bine the egg, bread crumbs,Parmesan cheese, milk andonion.

3. Remove sausage fromcasings.

4. Add sausage to thebread crumb mixture andmix well.

5. Shape into 20 meat-balls; arrange on a shallowbaking pan.

6. Bake for 20 minutes oruntil meatballs are cookedthrough (160o F).

7. Serve with your favor-ite sauce and spaghetti.

Prep Time: 25 minCook Time: 20 minMakes: 6 servingsAbout Johnsonville Sau-

sage, LLC

Wisconsin-based John-sonville Sausage is the No. 1national brand of brats,Italian sausage, smoked-cooked links and freshbreakfast sausage links.Johnsonville employsapproximately 1,300 mem-bers. Each member takesownership of product qual-ity to ensure the excellenceand “Big Flavor” of John-sonville Sausage. Foundedin 1945 by Ralph F. and AliceS t aye r, t h e c o m p a nyremains privately ownedtoday. www.johnsonville.com.

CONTRIBUTED PHOTO & LOGO/TASTE OF HOME

This delicious dish is sure to bring everyone in your

house together for some quality family time.

Johnsonville Italian sausagemeatballs featured in Taste of HomeCooking Schools nationwide

About the show

Vendor Show Starts at 3 pm, CookingShow Starts at 6:30 pm. Food and drinks willbe available for purchase prior to show.

T2 Wednesday, March 28, 2012 The Progress-Index, Petersburg, VA


Taste of Home, the No. 1food and entertaining brand,offers home cooks across thecountry the ultimate onlinesource for clever kitchentools, cooking gadgets, Tasteof Home Cookbooks andmore on ShopTasteofHome.com. Each item on the siteis carefully hand-selected bythe Taste of Home teamwith the goal of encourag-ing creativity in the kitchensof the world’s largest com-

munity of home cooks.ShopTasteofHome.com is

a one-stop resource for allthingsTaste ofHome,wheth-ercooks are looking for issuesof the brand’s magazines orthe massive collection ofcookbooks ranging fromsimple-to-create appetizersto family-friendly main

dishes to show-stopping des-serts. Each of the books onthe site offers reader-sub-mitted, test-kitchenapproved recipes, tips andstories, as well as the inspir-ing food photography thatTaste of Home fans havecome to know and love.ShopTasteofHome.com alsofeatures a carefully curatedselection of novel, usefuland creative kitchen toolsand gadgets that make cook-ing and baking more effi-cient. The site offers a 100%satisfaction guarantee; ifcustomers are disappointedwith their purchases, they

may return the items at anytime, no questions asked.Shoppers are encouraged towatch for special onlinesales and promotions thatmake Taste of Home cook-books and special recipe col-lections even more afford-able.

“At Taste of Home, weknow that today’s home cookis spending more timeonline, not only researchingrecipe ideas, but searchingfor kitchen tools and cook-books to make their time inthe kitchen even more enjoy-able,” says Catherine Cassi-dy, Editor-in-Chief for Taste

of Home. “Shop Taste ofHome is an incredibleresource for those who loveto cook or bake and shopfrom the comfort of theirown home. The site is a des-tination for all the exclusiveTaste of Home books andpublications, plus individu-ally selected kitchen toolsand gadgets that reflect thetrends we see from our inter-action with home cooksacross the country.”

One recent introductionto ShopTasteofHome.com isthe Taste of Home CookingSchool Cookbook, whichbrings the lessons and

“secrets” of the live cooking

school experience into the

homes of cooks everywhere

by sharing on-stage tech-

niques and expert advice.

The book features over 400

easy-to-read recipes, like the

Berry Patch Pie recipe

below, and each is accompa-

nied by gorgeous color imag-

es and step-by-step tips.

Berry Patch Pie*

8 Servings

Prep: 30 min. + cooling

Ingredients

• Pastry for single-crust

pie (9 inches)

Kick it up a Notch with Emeril’s ™ Essence

Got good taste?Rub it in! Emer-il’s Essence fea-tures the perfect

blendof spic-es andherbsto com-pli-mentanymeat,chicken or fish entrée.

Emeril’s® Essence con-

tains a special blend of sea-

soning that is truly unique

and is considered the “secret

ingredient” in many of the

acclaimed chef ’s dishes. In

addition to Original, Emer-

il’s Essence is available in

Bayou Blast, Southwest and

Italian varieties, perfect for

every “at home” chef ’s sea-

soning needs.

Next time you prepare a

family meal, try one of

Emeril’s favorite recipes

using his Original Essence,

Chicken Paillards over Aru-gula.* This recipe combines

fresh, flavorful ingredientsfit for a true gourmand, butis simple enough to preparein a pinch.

IngredientsFour 6- to 8-oz boneless,

skinless chicken breasthalves, pounded to 1/4”thickness

5 oz fresh arugula orbaby greens, tough stemsremoved, rinsed and spundry

3 tbsp plus 2 tsp extra-virgin olive oil, plus morefor serving

2 1⁄2 tsp freshly squeezedlemon juice, plus more forserving

1 3⁄4 tsp saltFreshly ground black

pepperE m e r i l ’s ® O r i g i n a l

Essence, to taste1⁄4 cup coarsely gratedParmigiano-Reggiano

cheesePreparation Direc-

tions1. Preheat grill to high,

and lightly coat grate withoil.

2. In large bowl, combine

arugula, 1 tbsp olive oil, 1 tsplemon juice, 1⁄4 tsp salt, anda pinch of black pepper. Tossgently to combine. Season totaste, and divide the greensamong four large plates.

3. In small bowl, combineremaining 2 tbsp plus 2 tspolive oil with the remaining1 1⁄2 tsp lemon juice, 1⁄2 tspsalt, and a pinch of blackpepper. Stir to blend.

4. Rub about 3⁄4 tsp of theolive oil mixture over oneside of each piece of chickenand season lightly withEmeril’s® Original Essence.Season each chicken breaston both sides with 1⁄4 tsp ofremaining salt.

5. Carefully place thechicken, oiled side down, onthe hot grill. Using a spoon,dab the remaining olive oilmixture onto the exposedchicken and rub it evenlyover the meat. Cook untilchicken is firm to the touchand just cooked through, 1-2minutes per side.

6. To serve, place 1 chickenbreast in the center of eacharugula salad, and drizzle

each lightly with additional

extra-virgin olive oil and

fresh lemon juice. Sprinkle

1 tbsp grated cheese on top

of each serving, and serve

immediately.

Serves: 4.

* Recipe courtesy of

Emeril Lagasse. As first

seen in Emeril at the Grill,

Harper Collins Publishers.

Copyright©2000 Emeril

MSLD Acquisition Sub

LLC. Emeril’s and BAM!

Are trademarks of Martha

Stewart Living Omnime-

dia, Inc. All rights reserved.

©2012 B&G Foods, Inc.


This recipe combines fresh, flavorful ingredients fit for a true gourmand, but issimple enough to prepare in a pinch.

Please see BERRY, Page 4

Taste of Home offers cooks great deals on cookbooks,kitchen gadgets and more with its online storeWorld’s largest food and entertainingbrand provides an abundance of cookingresources on ShopTasteofHome.com

The Progress-Index, Petersburg, VA Wednesday, March 28, 2012 T3


Ingredients• Pastry for single-crust pie

(9 inches)• 3/4 cup sugar• 1/4 cup cornstarch• 2 cups halved fresh straw-

berries• 1-1/2 cups fresh raspber-

ries• 1 cup fresh blackberries• 1 cup fresh blueberries• 1 tablespoon lemon juiceDirectionsOn a lightly floured sur-

face, unroll pastry. Transferto a 9-in. pie plate. Trim pas-try to 1/2 in. beyond edge ofplate; flute edges. Lineunpricked pastry with a dou-ble thickness of heavy-dutyfoil. Bake at 450° for 8 min-utes. Remove foil; bake 5-7minutes longer or until gold-en brown. Cool on a wirerack.

Meanwhile, in a largesaucepan,combinesugarandcornstarch. Stir in berries

and lemon juice. Cook, stir-ring occasionally, over medi-um heat until mixture justcomes to a boil; pour into pre-pared crust. Cool completelyon a wire rack.

Nutrition Facts

1 piece equals 250 calories,7 g fat (3 g saturated fat), 5 mgcholesterol, 101 mg sodium,46 g carbohydrate, 4 g fiber, 2g protein.

•RecipefromTasteof HomeCooking School Cookbook

BERRYContinued from Page 3


This berry patch pie recipe is from the Taste of HomeCooking School Cookbook.

Mushrooms make meals better

Make mush-rooms the“hidden trea-sure” in your

kitchen by adding them toany andeveryfamilymeal.Whether paired with meat,tossed in an omelet orwrapped in a sandwich,umami-rich mushroomsadd a unique, rich flavor toyour recipes. Learn how toblend mushrooms withmeat to create delectabledishes your family will loveand you’ll feel good serv-

ing. See how mushrooms

can help bulk up any dish

with important nutrients,

and depending on how you

use them, they may help to

save time, money, calories

and fat.

Mushrooms and Meat:

The Perfect Partner

• Mushrooms’ hearty tex-

ture and flavor make them

compatible with meats both

as a complement or replace-

ment.

• Swap in mushrooms for

a portion of the higher-cal-

orie ingredients in a dish to

reduce calories and fat.

• Blend in diced mush-

rooms to get another vege-

table serving into your

family’s favorite meals like

spaghetti, hamburgers and

sloppy Joes.

Eating Healthy Never

Tasted So Good

• Mushrooms are not

only low in calories and fat

free, but their flavorfulumami content allows forless salt to be used in a dish,without compromisingtaste.

• Mushrooms are theonly fresh fruit or vegetablewith vitamin D.

• Within the produceaisle, mushrooms are aleading source of the anti-oxidants selenium andergothioneine. These anti-oxidants help strengthenthe immune system.

• Mushrooms provide Bvitamins, including ribofla-vin, niacin, and pantothen-ic acid. B vitamins help toprovide energy by breakingdown proteins, fats and car-bohydrates.

Tips and Tricks of theTrade

• Store mushrooms intheir original packaging orin a porous paper bag for

Flavor, filling,nutrient-richsuperfoodenhancesevery dish

Please see MUSHROOMS,Page 6


PI_PROGINDEX/ADVERTISING/AD_PAGES [T05] | 03/27/12 15:26 | SUPERIMPPB



rolonged shelf-life.• Clean mushrooms by

brushing them off with adamp paper towel; avoidsoaking them in water.

• Save money andeffort by buying and sauté-ing mushrooms in bulk, hav-ing them ready to add to anydish, any time. Sautéedmushrooms will keep frozenfor up to one month.

• Use stems and gillsfrom a cleaned out portabel-la to make mushroom stockthat can be used in soups,sauces, and ragouts.

For more information,recipes and news, visit www.mushroominfo.com and fol-low the Mushroom Channelon Twitter (twitter.com/mushroomchannel) andFacebook (facebook.com/mushroomchannel).

Mushroom Tacos withSalsa Verde

Give your family a fullserving of vegetables usinga mushroom and meat blend.This guiltless recipe is sureto please even the pickiest ofeaters.

Yield: 8 servings

Ingredients

Tacos

2 Tbsp. olive oil

¼ lb. 85% lean ground

beef

¾ lb. white button

mushrooms

¾ lb. cremini mush-

rooms

2 cups julienne of sweet

onions

1 Tbsp. minced garlic

4 Tbsp. ground chili pep-

per

salt and pepper to taste

lime juice to taste

8 Corn tortillas

1 cup shredded green

cabbage

2 Tbsp. chopped cilantro

4 Tbsp. cotija Cheese, grat-

ed

Avocado Salsa Verde

1 large, ripe avocado,

peeled, pitted and cut in ½-

inch dice

1/3 cup diced tomato

2 Tbsp. finely chopped

onion

½ tsp. seeded and minced

Serrano chile

½ tsp. minced garlic

1 Tbsp. lemon or lime

juice

2 Tbsp. chopped cilantro

1/4 tsp. sugar

Directions

Heat a sauté pan over

medium-high heat. Place

ground beef in pan and

cook; season with salt and

pepper. Sauté for 3 to 5 min-

utes until golden brown.

Chop mushrooms to approx-

imately the size and texture

of ground beef and sauté in

a separate pan with 2 table-

spoons olive oil for 3 to 5

minutes. Combine mush-

rooms and meat and set

aside.

Heat sauté pan used for

ground beef over medium-

high heat. Add onions and

sauté until golden brown.

Add garlic and cook until

fragrant. Add the mush-

room/beef mixture and

ground chili pepper. Sauté 2

to 3 minutes, stirring. Adjust

seasoning with salt, pepper

and lime juice.

To serve, toss shredded

cabbage with salt, pepper,

lime juice and cilantro.

Please 2 tablespoons of

shredded cabbage on a torti-

lla, and top with 2 table-

spoons of mushroom and

beef mixture. Top with a

generous tablespoon of avo-

cado salsa, and sprinkle with

Cotija cheese to taste.

To Make Avocado SalsaVerde: Combine all salsaingredients and refrigeratefor at least an hour.

About The MushroomCouncil:

The Mushroom Council iscomposed of fresh marketproducers or importers whoaverage more than 500,000pounds of mushrooms pro-

duced or imported annually.The mushroom program isauthorized by the Mush-room Promotion, Researchand Consumer InformationAct of 1990 and is adminis-tered by the MushroomCouncil under the supervi-sion of the AgriculturalMarketing Service. Researchand promotion programs

help to expand, maintainand develop markets for indi-vidual agricultural com-modities in the United Statesand abroad. These industryself-help programs arerequested and funded by theindustry groups that theyserve. For more informationon the Mushroom Council,visit mushroomcouncil.org.

MUSHROOMSContinued from Page 4


Give your family a full serving of vegetables using a mushroom and meat blend. This

guiltless recipe is sure to please even the pickiest of eaters.

For more than 100years, Ortega hasoffered distinctiveMexican foods

inspired byMamaOrtega’straditionalcooking. Today, the family-friendly brand continuesto uphold the same stan-dards and tradition thatMama Ortega brought toher cooking years ago.Ortega boasts a full line ofhigh quality, great tastingMexican food products thatcan transform an ordinarymeal into a festive, fun andmemorable occasion.

When a family picks up a

box of Ortega taco shells,

they know they are get-

ting the very best in ingre-

dients, quality and taste.

Only Ortega Taco Shells

are carefully placed in a

proprietary freshness

pack to cushion and pro-

tect them from breaking.

Each freshness pack is

then vacuum sealed to

keep the shells fresh and

crisp.

Ortega even offers a

variety of delicious taco

shell options for all to

enjoy including:

• Ortega Whole Grain

Corn Taco Shells are an

excellent source of fiber

and made with a unique

re c i p e t h at c o m b i n e s

whole kernel corn with

whole grains for a deli-

cious way to nourish and

satisfy your body and the

entire family

• Ortega Yellow Corn

Taco Shells and Ortega

White Corn Taco Shells

are made the traditional

way, with 100% whole ker-

nel corn, not corn flour,

which gives them their

distinctive and authentic

flavor, aroma and texture

The next time your fam-

ily is in the mood for a

Mexican fiesta, try a twist

on the typical meal with

this Taco Casserole recipe

made using authentic

Ortega fire roasted Green

Chiles, tantalizing Ortega

taco sauce and Ortega taco

seasoning, and finishedwith Ortega taco shells fora satisfying crunch.

Ingredients:• 1 pound lean ground

beef• 1 cup chopped onion• 1 bottle (8 ounces)

Ortega Taco Sauce• 3/4 cup water• 1 can (4 ounces) Ortega

Fire-Roasted Diced GreenChiles

• 1 packet (1.25 ounces)Ortega Taco SeasoningMix or 40% Less SodiumTaco Seasoning Mix

• 1 package (12-count)Ortega Yellow Corn TacoShells or Whole GrainTaco Shells, broken

Ortega® transforms meals from ordinary to extraordinary with great tasting taco shells

XXXXXX

The next time your family is in the mood for a Mexican

fiesta, try a twist on the typical meal with this Taco

Casserole recipe. Please see SHELLS, Page 7



Showcase the fruits of spring with a sweet berry tartlet

Spring is such anexciting season. Asthe cold wintermonths melt away,

buds begin to blossom andfreshfruitsbegin tomake anappear-ance.From thefirst tinystrawberries to a profusionof blueberries, blackber-ries, and raspberries, thesesweet and colorful fruitsmake for a deliciously sim-ple starring role in home-made desserts.

“I live an area of Califor-nia known for its abundanceof fresh produce. The begin-ning of the berry season isalways my favorite time,”says Stephanie Gallo, a thirdgeneration Gallo familymember. “These tiny fruitsburst with so much flavor.They are so easy to use inbaked goods. Pairing themwith a light bodied, sweetwine is a fantastic way toend a great meal.”

Gallo Family Vineyards’Taste of Home recipe collec-

tion has a signature Tiny

Berry Tartlets recipe that’s

showcase these jewels of the

garden. The warm flaky

crust makes the perfect com-

plement to nature’s sweetest

flavors. Try serving this

scrumptious dessert with

Gallo Family Vineyards’

light bodied Pink Moscato.

Its bouquet of flavors includ-

ing white peaches, passion

fruit and honeydew melon

make it a wonderful pairing.

Gallo Family Vineyards

stands behind every bottle

of wine it produces with the

Best Taste Promise. If you

are not completely satisfied

with the quality of the wine

that you’ve chosen to share

with your guests, Gallo Fam-

ily Vineyards invites you to

share your thoughts at their

official website. It’s just one

of the many ways Gallo

Family Vineyards maintains

its 75 year tradition of pro-

ducing the highest quality

wines at a reasonable price.

For more information

about Gallo Family Vine-

yards, please visit www.

GalloFamily.com or www.

Facebook.com/GalloFami-

lyVineyards.

Tiny Berry Tartlets

Pairs well with Gallo Fam-

ily Vineyards® Pink Mosca-

to.

For the crust:

3 (16-by-11-inch) sheets fro-

zen phyllo pastry, thawed

according to package direc-

tions

2 tablespoons butter, melt-

ed

2 tablespoons ground

almonds

1 tablespoon granulated

sugar

1 tablespoon confection-

ers’ sugar

For the filling:

¾ cup prepared lemon

curd

4 cups fresh berries, such

as blueberries, blackberries,

raspberries or a mix

Bottled blueberry, black-

berry, or raspberry syrup

Preheat the oven to 350°F.

Spray 2 (6-cup) muffin pans

with cooking spray and set

aside. Place one sheet of

phyllo dough on a flat sur-

face and brush with a third

of the melted butter. In a

small bowl, mix the almonds

and granulated sugar togeth-

er and sprinkle half of this

mixture on the dough. Place

a second sheet of phyllo on

top of the first, brush with

third of the butter, and

sprinkle with the remaining

half of the almond/sugar

mixture. Place the third

phyllo sheet on top, brush

with melted butter and

sprinkle with confectioners’

sugar.

With a sharp paring knife

or kitchen shears, cut the lay-

ered dough into 12 squares.

Gently press each square into

a prepared muffin cup to cre-

ate a freeform tartlet. Bake

the tartlets for 5 minutes or

until just golden. Let cool in

the pans completely. (The tart-

let crusts can be made up to 2

days in advance and kept in

an airtight container.)

To assemble the tartlets,

gently remove each tartlet

fromthemuffinpanandplace

on a serving tray or plate.

Place a generous teaspoon of

lemon curd in each tartlet.

Dip the berries into the syrup

with a slotted spoon and

mound them on the lemon

curd. Serve immediately.

Yield: 12 servings

Prep time: 20 minutes

Cook time: 5 minutes


Tiny berry tartlets pairs well with Gallo FamilyVineyards®Pink Moscato.

• 2 cups (8 ounces)

shredded mild cheddar

cheese, divided

Directions:

1. Chopped tomatoes,

chopped green bell pepper,

sour cream

2. Preheat oven to 375 F.

Grease 11X7-inch baking

dish.

3. Cook beef and onion

in large skillet over medi-

um heat, stirring occa-

sionally, until beef is

browned. Drain and dis-

card excess fat.

4. Stir in taco sauce,

water, chiles, and season-

ing mix; bring to a boil.

Reduce heat to low. Cook 3

to 4 minutes, stir ring

occasionally.

5. Layer half of broken

taco shells on bottom of

prepared baking dish.

Cover with half of meat

mixture; sprinkle with 1

cup cheese. Repeat with

ingredients.

6. Bake 20 to 25 minutes

or until bubbly and cheese

is melted. Serve with

desired toppings.

Prep time: 10 minutes

Start to finish: 30 min-

utes

Serving size: 8 serv-

ings

SHELLSContinued from Page 6


PI_PROGINDEX/ADVERTISING/AD_PAGES [T08] | 03/27/12 15:26 | SUPERIMPPB

Stev e’s C u sto m C ab in ets w ill g iv e yo u p erso n aliz ed serv ice fro m desig n th ro u g hin stallatio n o f yo u rcab in etry.O u rap p ro ach is q u ite sim p le.It starts w ith carefu l

listen in g to u n derstan d yo u rn eeds,ideas an d dream s.O n ly th ro u g h discip lin ed p lan n in gan d p ro fessio n al serv ice w ill yo u rp ro ject resu lt in th e su ccess w e b o th en v isio n .

W h eth eryo u h ave co m p lete desig n s an d co n stru ctio n p lan s,o rju st draw in g s o n th eb ack o f an en v elo p e,it’s n ev era p ro b lem .

O u rdevo tio n is to th e craftsm an sh ip o f th e fin est cu sto m cab in etry.Y o u rideas an dv isio n defin e th e q u ality o f o u rp ro du cts.O u rcraftsm an sh ip em p h asiz es th e b eau ty

o f n atu ral w o o d fro m ev ery ro o m in yo u rh o m e.W e can o fferyo u m an y differen t co n stru ctio n an d desig n ideas w h eth erin yo u r

kitch en ,b ath ,stu dy,lib rary,b ar,m edia ro o m ,o ren tertain m en t cen ter.Im ag in e cab in ets th at h ave b een created esp ecially fo ryo u .C ab in etry th at reflects yo u rtastes an d lifestyle.C ab in etry th at is n o t o n ly b eau tifu l,b u t also fu n ctio n al.C ab in etryth at’s b een h an dcrafted to th e h ig h est stan dard o f m aterialan d lab o r.If yo u im ag in e it,

th en let u s assist yo u in m akin g o u rv isio n a reality.19915 H alifax R d.• C arso n ,V A 23830 • w w w .stev escu sto m craft.co m

“T h e K itch en C ab in et Sp ecialist”

434-246-2195T8 Wednesday, March 28, 2012 The Progress-Index, Petersburg, VA

Documents

Taste of Home 2012