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For mission appeal, Mero is a timeless choice. Sharp white shaker style recessed center panel doors and drawer fronts will compliment any countertop of your choice. Warmth, charm, simple flat detail, exceptional quality, and superior value are expressed in our newest cabinet addition. Features include solid birch, full overlay doors and cabinet face frames.

Drawer and door fronts have a 5-piece flat recessed MDF center panel with mortise and tenon joint construction. Face frame is 1-5/8″ wide by 3/4″ thick solid wood doweled and glued. Face frame is dadoed to receive the side panels. Box construction is 1/2″  plywood sides with matching painted exterior and 1/4″ back panel with hanging rails. Drawer box is 5/8″ solid wood with dovetail construction and fully captured 1/2″ plywood bottom. Cabinet interior features a natural birch wood veneer finish. Cabinets come with fully adjustable 3/4″ plywood shelves for wall and base units with metal shelf clips. Six way adjustable heavy duty steel concealed hinges with integrated soft close and heavy duty steel undermount full extension drawer guides with soft close feature and Quick Clips come standard.
Stop by you nearest Express Kitchens retail store soon to preview this very popular cabinet and see what our in-store designers can do to turn your kitchen into the kitchen of your dreams.
For more information: (860) 247-1000 or www.expresskitchen.net

May 31st, 2016

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Spring is in the air, but you’d better make sure your kitchen is ready. With the warm weather comes not only delicious produce, but also the possibility of insects and bacteria that can make you sick. Here are five things you can do to make sure your kitchen is in tiptop shape this spring.

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1. Defrost the Freezer
In order to make sure your freezer works properly, it should be unplugged and defrosted every so often. Oftentimes your freezer is connected to your refrigerator, so you’ll get a two-for-one cleaning of both areas. Once the fridge and freezer are defrosted, take a soapy sponge and clean out all the drawers and shelves. Bacteria actually like the produce drawers, so be sure to get them nice and clean.

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2. First In, First Out
This is the method restaurants use to get their pantry, refrigerator and freezer in order. You can do it on a smaller scale in your own kitchen. Check the dates of all the items and discard any that are past the “use by” date. Technically, you can use items past the “use by” date, but if items are months or years past their dates, it’s probably time to discard them. Next, organize your pantry, refrigerator and freezer so you can see everything you have and you don’t buy more of what you don’t need.

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3. Change the Sponges and Towels
Many folks forget to change their sponges and replace or wash their kitchen towels. Dirty sponges can transfer bacteria from one surface to the other. Once a sponge is torn and dirty, it’s time for a new one. The kitchen towels should really be designated for a task. You shouldn’t be drying dishes, holding hot food and wiping up spills on the floor with the same towel. Use different-colored towels for different tasks to help minimize cross-contamination.

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4. Check the Cutting Boards
Whether you like wood or plastic, cutting boards get abused over time. Spring is a good time to examine your cutting boards to see if they have any deep cracks or crevices. If they do, make sure to replace them. If you choose wooden cutting boards, make sure they’re made of a hardwood like maple or oak.

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5. Prepare Your Outdoor Gear
Outdoor picnics and barbecues begin in the spring. Stock up on ice packs, coolers, a meat thermometer and disposable paper goods if you plan on toting around food in the warmer weather. Use at least two coolers, one for raw meats and one for ready-to-eat salads and beverages, in order to avoid cross-contamination. Make sure you have several sets of utensils and plates in order to separate the raw and cooked meats. Finally, always carry a meat thermometer when heading to a cookout. Studies have found that you cannot tell if meat is fully cooked by just looking at it. Rather, a thermometer should be used in order to measure the internal temperature.

May 25th, 2016

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Watch their testimonial by clicking here!

May 16th, 2016

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Thank you to everyone who entered our kitchen giveaway! We read a lot of incredible stories about unbelievable moms that really touched our hearts.

Congratulations to Carrie Ann Drumm from Weatogue, CT!

Here is the video her family submitted: Click here to watch!

 

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May 9th, 2016

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