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| In tune for the 2008 Strings Finale Fri, 16 May 2008 11:50:02 -0500 About 300 students from Warren County Schools and Bowling Green Independent Schools filled Western Kentucky University’s E.A. Diddle Arena floor Thursday to play an array of music for the annual String Finale Concert. |
| Small crowd attends event Fri, 16 May 2008 11:50:04 -0500 Only about a dozen people turned up to watch a forum for the three mayoral candidates at State Street Baptist Church on Thursday night. |
| Former Topper Motel site gets green light for offices Fri, 16 May 2008 11:50:04 -0500 The City-County Planning Commission of Warren County cleared the way for further development at The Medical Center campus. |
| Humane Society misses out on $1M grand prize Fri, 16 May 2008 11:50:05 -0500 The quest for $1 million came to an end Thursday for the Bowling Green/Warren County Humane Society. |
| Veterans push for Obama Fri, 16 May 2008 11:50:06 -0500 Two high-ranking retired military officers stopped for lunch at Shake Rag Reed’s Restaurant on Thursday, looking to convince their fellow veterans to vote for Barack Obama. |
| Weather service stresses lethality of severe storms Fri, 16 May 2008 11:50:06 -0500 The National Weather Service wants to educate the public about the lethal nature of severe storms. |
| Judge says man can act as own attorney Fri, 16 May 2008 11:50:07 -0500 A judge ruled Thursday that a Bowling Green man facing the death penalty after being accused of killing his girlfriend will be allowed to assist in his own defense as co-counsel. |
| Aging coalition, mental health conference Tuesday focuses on caregivers for elderly Fri, 16 May 2008 11:50:07 -0500 Issues regarding aging will be the focus Tuesday when Western Kentucky University hosts the Barren River Mental Health and Aging Coalition 2008 Conference. |
| Rockfield school will honor its principal Fri, 16 May 2008 11:50:07 -0500 The Rockfield Elementary School staff and PTO will host a reception for principal Damon Tabor from 2 p.m. to 4 p.m. Sunday at the school. |
| Two Democrats vying for 2nd District seat Fri, 16 May 2008 11:50:08 -0500 Two men from Owensboro are vying for the Democratic nomination to seek the 2nd District Congressional seat, held by retiring U.S. Rep. Ron Lewis, R-Cecelia. |
| First woman, only Democrat Skila Harris will end stint on TVA’s board of directors Fri, 16 May 2008 11:50:08 -0500 KNOXVILLE, Tenn. — Skila Harris, the first woman and only Democrat remaining on the Tennessee Valley Authority’s board of directors, is ending a nine-year term in which she promoted openness, conservation and environmental efforts at the nation’s largest public utility. |
| POLICE NEWS: Glasgow man enters guilty plea on drug charges Fri, 16 May 2008 11:53:44 -0500 David Scott Houchens, 37, of Glasgow pleaded guilty Monday in Barren Circuit Court to charges of marijuana cultivation five or more plants, possession of marijuana, possession of drug paraphernalia and tampering with physical evidence, according to a report from the Commonwealth’s Attorney’s Office in Barren County. |
| Gran old time Fri, 16 May 2008 11:02:51 -0500 High gas prices and rainy weather may have put a damper on the Buick Gran Sports Club Nationals in Bowling Green this week, but it hasn’t kept away about 200 stalwarts for the annual event at Beech Bend Raceway. The gathering started Tuesday and continues through Saturday. “The turnout is a little less than usual,” said Ron Joseph, the public relations coordinator for the event. “We have maybe 200 cars here and we usually have about 400.” The high price of gas is the most likely culprit behind the diminished turnout, Joseph said. But all “the regulars” showed up. “Nothing holds them back,” Joseph said. This is the 28th year the Buick club’s 4,000 members have had a national gathering, with all but one year of it in Bowling Green. Two years ago, the event moved to Columbus, Ohio, but returned here last year. “They really like the Bowling Green community and the people here,” Beech Bend owner Dallas Jones said previously. “I think we will have them here as long as they have the event.” Joseph, who is attending his 11th consecutive Buick Gran Sports Club Nationals, said Buick enthusiasts have made their way to Bowling Green from England, Australia and Germany, as well as from across the United States and Canada. The camaraderie among Buick lovers makes for a special event, he said. “This is one big family. Everybody here is like your brothers and sisters. You come here and get to see all your old friends,” he said. The event includes races, car shows, a swap meet and vendors selling a wide array of Buick-related products. A large car show and races are slated for today, and racing will continue through Saturday, weather permitting. This is the first of the big summer race events at Beech Bend. One of the largest will come Fathers Day weekend when the Hot Rod Reunion returns to Bowling Green after a year hiatus. — For more information about GS Nationals go to www.gsnationals.com; for more information about Beech Bend Raceway or the park, go to www.beechbend.com. |
| Church news Fri, 16 May 2008 11:02:53 -0500 A listing of services, seminars and special music in our area. Special services |
| Ronald B. Atwell Fri, 16 May 2008 11:33:25 -0500 HORSE CAVE — Ronald B. Atwell, 58, formerly of Glasgow, died at 2:45 a.m. May 15, 2008, at an Edmonton nursing home. The Metcalfe County native was a retired employee of Eaton Corp. and a member of Shady Grove Baptist Church. He was a son of the late Naymon Atwell and Evelyn Forbis Atwell. Funeral is at 3 p.m. Sunday at Winn Funeral Home, with burial in Houk Cemetery. Visitation is from 11 a.m. to 9 p.m. Saturday and begins at 9 a.m. Sunday at the funeral home. Survivors include a daughter, Kim Golden of Hendersonville, Tenn.; two sons, Chris Atwell of Jacksonville, Fla., and David Atwell of Texas; four grandchildren; two brothers, Darrell Atwell of Shady Grove and Roger Atwell of Horse Cave; two uncles, Ben Forbis of Hodgenville and Ozzie Atwell of Cave City; an aunt, Naomi Greer of Center; and several nieces and nephews. |
| Sherlin Brock Fri, 16 May 2008 11:33:26 -0500 Sherlin Brock, 78, of Bowling Green died at 11:40 a.m. May 15, 2008, at The Medical Center. The Bell County native was a self-employed small engine mechanic and a Korean War Army veteran. He believed in the Baptist faith. He was a son of the late Dillard Brock and Kathryn Mays Brock. Graveside service is at 11 a.m. Saturday at Bowling Green Gardens. There is no visitation. J.C. Kirby & Son Funeral Home, Lovers Lane chapel, is in charge of arrangements. Expressions of sympathy may take the form of contributions to Hospice of Southern Kentucky, 5872 Scottsville Road, Bowling Green, KY 42104. Online condolences may be made at www.jckirbyandson.com. Survivors include his wife, Rose Ingle Brock; two sons, Glenn Brock and his wife, Lisa, and Rick Brock and his wife, Christy, all of Bowling Green; two brothers, Willard Brock and his wife, Norma, of Williamsburg, and Franklin Brock of Inverness, Fla.; two sisters, Dorothy Ingle and her husband, Lewis, of Inverness and Ima Jean Siler Parr and her husband, Richard, of Somerset; eight grandchildren; and several nieces and nephews. |
| Sheila A. Brooks Fri, 16 May 2008 11:33:26 -0500 OAK GROVE, Tenn. — Sheila Annette Brooks, 46, of Oak Grove died May 14, 2008, at The Medical Center. The Sumner County native was born July 27, 1961. She was a daughter of Glenn Carter and Martha Fuller Carter of Bethpage, Tenn., who survive. Funeral is at 1 p.m. Saturday at Forest Chapel Church, with burial in Forest Chapel Cemetery. Visitation is in progress until 9 p.m. today at Wilkinson & Wiseman Funeral Home. Other survivors include her husband, Carl David Brooks; a daughter, Hannah Brooks of Bethpage, Tenn.; a son, Jonathan Brooks of Murfreesboro, Tenn.; a brother, Howard Carter and his wife, Rita, of Friendswood, Texas; and several aunts, uncles, nieces and nephews. |
| Gary J. Conley Fri, 16 May 2008 11:33:26 -0500 Gary Junior Conley, 56, of Bowling Green died at 5:15 a.m. May 16, 2008, at Greenview Regional Hospital. Funeral arrangements, which are incomplete, are under the direction of J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. |
| A. Russell Dearing Fri, 16 May 2008 11:33:27 -0500 A. Russell Dearing, 83, of Bowling Green died Jan. 6, 2008, at a Bowling Green nursing home. The Warren county native retired after 31 years of service with the F.A.A. in the Transportation Department. He served his country during World War II in the Army/Air Force and flew more than 30 missions as a gunner in the European theater of operations. His final wishes were carried out with the gifting of his body for scientific research. He was a son of the late Virgil Henry Dearing and Sarah Isabelle Semands Dearing. He was preceded in death by two brothers and a sister-in-law. Memorial service is at 11 a.m. Saturday at J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. Visitation begins at 10 a.m. Saturday at the funeral home. Expressions of sympathy may take the form of contributions to the charity of one’s choice. Survivors include a sister, Emma Lou Jent and her husband, Aubrey, of Walnut Creek, Calif.; and several nieces, nephews, great-nieces and great-nephews. |
| Fonza J. Evans Fri, 16 May 2008 11:33:27 -0500 MORGANTOWN — Fonza J. Evans, 92, of Shreve, Ohio, died May 12, 2008, at his residence. The Butler County native worked for Wooster Preserving Co. for 27 years and was a self-employed dairy farmer. He attended Wooster Church of the Nazarene and New Liberty Baptist Church. He was a son of the late Jesse James and Ivy Bratcher Evans and the husband of the late Dorine Daugherty Evans and Annie Bixler Evans. He was preceded in death by a son, Larry Dean Evans; a sister, Lottie Bratcher; a half sister, Ethel Dolly; and three half brothers, Pete, Avery and Jessie Evans. Funeral is at 11 a.m. Saturday at New Liberty Baptist Church, with burial in the church cemetery. Visitation begins at 10 a.m. Saturday at the church. Jones Funeral Home is in charge of arrangements. Online condolences may be made at www.jonesfuneralchapel .com. Survivors include three sons, Randall “Randy” Lee Evans and his wife, Rose Mary, and Dale Jay Evans and his wife, Kathy, all of Wooster, and Jerry Lynn Evans of Long Beach, Calif.; two daughters, Hallie White and her husband, Robert, of Smithville, Ohio, and Evalena Clark and her husband, Stanley, of Shreve; a half brother, Charles Evans of Warner Robins, Ga.; a half sister, Bonnie Underwood of Shepherdsville; 14 grandchildren; 19 great-grandchildren; two great-great-grandchildren; and several nieces and nephews. |
| Ronnie K. Goodman Fri, 16 May 2008 11:33:28 -0500 Ronnie Kaye Goodman, 58, of Bowling Green died May 15, 2008, at The Medical Center. The Wayne County native was a member of Providence Baptist Church. He was a retired truck driver for Scotty’s Construction and an avid NASCAR and Dallas Cowboys fan. He was a son of Aubrey and Louise Pierce Cox of Bowling Green, who survive. Funeral is at 2 p.m. Sunday at Heritage Funeral Services, with burial in Pine Grove Baptist Church Cemetery in Edmonson County. Visitation is from 2 p.m. to 8 p.m. Saturday and from 9 a.m. to 2 p.m. Sunday at the funeral home. Expressions of sympathy may take the form of contributions to The Ronnie Goodman Memorial Fund, c/o Heritage Funeral Services. Other survivors include his wife, Patty Lewis Goodman; a daughter, Rhonda Goodman of Bowling Green; a son, Donald Goodman and his companion, Minnie Webb, of Smiths Grove; four grandchildren, Candi, Caleb, Kaelei and Cason Goodman, all of Bowling Green; and several nieces, nephews, aunts, uncles, sisters-in-law and brothers-in-law. |
| Rex Hackett Fri, 16 May 2008 11:33:28 -0500 SCOTTSVILLE — Rex Hackett, 72, of the Amos community died at 8:35 p.m. May 14, 2008, at Macon County General Hospital in Lafayette, Tenn. The Smith County, Tenn., native was a farmer, a former employee of Allen County Farmer’s Service, a retired bus driver for the Allen County School System, a member and deacon of New Salem Missionary Baptist Church, a former board member of North Central Telephone Cooperative and a member of Lafayette Masonic Lodge No. 543. He was a son of the late Lorenza D. Hackett and Una Roberts Hackett. Funeral is at 2 p.m. Sunday at Goad Funeral Home, with burial in Haysville Cemetery. Visitation begins at 6 p.m. today at the funeral home. Survivors include his wife, Joyce Hackett; a son, Michael Hackett of Del Rio, Texas; a daughter, Lisa Claiborne and her husband, Jimmy, of the Amos community; and three grandchildren, Jason Hackett of Holland, Tenn., and Spenser and Jared Claiborne, both of the Amos community. |
| Hershell L. Hayes Fri, 16 May 2008 11:33:28 -0500 Hershell L. Hayes, 73, of Bowling Green died at 11:25 p.m. May 10, 2008, at his residence. The Bowling Green native was born Aug. 15, 1934. He was a retired construction worker. He was a son of the late Warren Hayes and Carolean Sears Hayes. He was preceded in death by a grandmother, Cora Sears. Funeral is at 1 p.m. Saturday at Gatewood and Sons Funeral Home, with burial in Bowling Green Gardens. Visitation is from 9 a.m. to 1 p.m. Saturday at the funeral home. Survivors include his wife, Ruby Jewell Hayes; three sons, Tommy Hayes of Rockfield, Glen Taylor of Bowling Green and Craig Reed of Russellville; a daughter, Fonda Maria Jewell of Louisville; a brother, Johnny Hayes and his wife, Katherine, of Rochester, N.Y.; a grandchild; an aunt, Corine Parker; and several other relatives and friends. |
| Ina K. Miller Fri, 16 May 2008 11:33:29 -0500 Ina King Miller, 88, of Russellville, formerly of Bowling Green, died at 7:30 a.m. May 15, 2008, at Baptist Homes Incorporated Assisted Living in Russellville. The Burkesville native worked as an inspector for 33 years at Holley Carburetor. She was a graduate of Hadley High School and was a member of Forest Park Baptist Church. She was a 50-year member of the Park City Chapter No. 128, Order of Eastern Star, where she served as past Worthy Matron, and was a member of the White Shrine. She was a daughter of the late Perdie Brown and Iva Belcher Brown and the wife of the late Elwood Miller. She was preceded in death by a brother, Harold Brown. Funeral is at 2 p.m. Saturday at Johnson-Vaughn-Phelps Funeral Home, with burial in Fairview Cemetery. Visitation is from 4 p.m. to 8 p.m. today and begins at 9 a.m. Saturday at the funeral home. Order of Eastern Star service is at 7 p.m. Friday at the funeral home. Words of condolence may be sent to jvpfh@bellsouth.net. Survivors include a son, Hoy N. King of Los Angeles; a daughter, Wanda King of Mobile, Ala.; a sister, Esther Anderson of Russellville; a grandson, John Thompson of Baton Rouge, La.; a granddaughter, Mary Thompson Gilbert of Mobile; and two great-grandchildren, Ian Thompson of Baton Rouge and Stephanie Gilbert of Mobile. |
| Charles A. Satterfield Fri, 16 May 2008 11:33:29 -0500 Charles A. Satterfield, 68, of Bowling Green died May 15, 2008, at The Medical Center. Funeral arrangements, which are incomplete, are under the direction of Burnam & Son Mortuary. |
| Ruby C. Taylor Fri, 16 May 2008 11:33:30 -0500 FRANKLIN — Ruby Catherine Taylor, 75, of Franklin died at 2:16 p.m. May 14, 2008, at her residence. The Franklin native was born Jan. 31, 1933. She was a member of Friendship Logan Baptist Church in Auburn. She was a daughter of the late Herbert Walter Hayden and Annie M. Bell. Funeral is at 1 p.m. Saturday at Townsend Grove Baptist Church in Russellville, with burial in Friendship Logan Baptist Church Cemetery in Auburn. Visitation begins at 3 p.m. today at Franklin Funeral Home. Survivors include two sons, Ronnie Taylor of Bowling Green and the Rev. Randy Taylor of Franklin; two sisters, Jo Anne Stokley and Alice King, both of Indianapolis; three brothers, James Hayden of Russellville, Vernon Hayden of Indianapolis and Herbert Lee Hayden of Nashville; and three grandchildren. |
| Sarah B. Thornton Fri, 16 May 2008 11:33:30 -0500 MUNFORDVILLE — Sarah B. Thornton, 90, died May 8, 2008, in Detroit. The Hart County native was born Nov. 19, 1917. She attended Kentucky State College and touched many lives as a teacher in one-room schools at Knob School in Hammonsville, Little Blue Springs and Halltown. She was a member of Second Ebenezer Baptist Church in Detroit. She was a daughter of the late Ben and Mary Bradley and the wife of the late Howard Thornton. She was preceded in death by four sisters, Nellie B. Birdie and Mildred, Iva Mae and Gracie Jean; and two brothers, Franklin and Abner Madison. Funeral is at 1 p.m. Saturday at Woodsonville Baptist Church, with burial in Woodsonville Memorial Gardens. Visitation begins at 10 a.m. Saturday at the church. Brooks Funeral Home is in charge of arrangements. Online condolences may be made at www.brooksfuneralhome ky.com. Survivors include a daughter, Dr. Brenda Thornton Smith of Detroit; a brother, Benny Bradley and his wife, Sarah, of Hardyville; a sister-in-law, Edna Bradley of Hardyville; a granddaughter, Shavonne; and several nieces and nephews. |
| William B. Willoughby Fri, 16 May 2008 11:33:30 -0500 SCOTTSVILLE — William Bonwell “Bill” Willoughby, 82, of Bowling Green died at 2:47 a.m. May 15, 2008, at Greenview Regional Hospital in Bowling Green. The Allen County native was a former employee of Scotscraft, a member and former Sunday school teacher of Old Union Missionary Baptist Church and was a retired Army veteran of World War II and the Korean War. He was a son of the late Louie Ewing Willoughby and Conie Zelma Tabor Willoughby. Funeral is at 1 p.m. Saturday at Goad Funeral Home, with burial in Crescent Hill Cemetery. Visitation is from 4 p.m. to 8 p.m. today and from 10 a.m. to 1 p.m. Saturday at the funeral home. Expressions of sympathy may take the form of contributions to Old Union School. Survivors include his wife, Ruby Willoughby; two sons, Randel Forkum and his wife, Vicki, of Nashville and Ricky Forkum and his wife, Debbie, of Tarboro, N.C.; two daughters, Sharon Frost and her husband, Delton, of Hermitage, Tenn., and Wanda Pruitt and her husband, Gary, of Georgetown; four brothers, Dolan Willoughby and his wife, Pauline, Everett Willoughby and his wife, Fay, Odean Willoughby and Carrol Willoughby and his wife, Norma, all of Scottsville; two sisters, Kathryn Cheek and her husband, Jim, and Joann Welch and her husband, Blon, all of Scottsville; nine grandchildren; and five great-grandchildren. |
| Charles E. Young Fri, 16 May 2008 11:33:31 -0500 GLASGOW — Charles Edward Young, 77, of Glasgow died May 15, 2008, at T.J. Samson Community Hospital. The Shelby County native was born May 28, 1930. He was a Korean War Navy veteran, a retired employee of R.R. Donnelley and a member of Landmark U.P.C. He was a son of the late Van L. Young and Fannie Dean Peak Young. Funeral is at 2 p.m. Sunday at A.F. Crow & Son Funeral Home, with burial in Happy Valley Memorial Gardens. Visitation begins at 6 p.m. Saturday at the funeral home. Survivors include his wife of 56 years, Shirley Ann Jones Young; four daughters, Becky Key and her husband, Herman, Nancy Wilson, Jackie Jones and her husband, James, and Lila Walker; two brothers, Bill Young and his wife, Jane, and Keith Young and his wife, Dorthea; two sisters, Hellen Jones and her husband, Don, and Margie Brooks; nine grandchildren; 12 great-grandchildren; and several nieces and nephews. |
| Barbara M. Zimmer Fri, 16 May 2008 11:33:31 -0500 Barbara M. Zimmer, 80, of Bowling Green died May 16, 2008, at a Bowling Green nursing home. Funeral arrangements, which are incomplete, are under the direction of J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. |
| Minton will make a fine chief justice Fri, 16 May 2008 10:54:36 -0500 Kentucky Supreme Court Justice John Minton has proven through the years that he is a capable jurist who knows the law to the letter and we can think of no one better to become the next chief justice of the state’s highest court. On Monday, Minton, 56, was chosen by his colleagues to become only the fifth chief justice of the court. He will take the oath of office June 27 to replace current Chief Justice Joseph E. Lambert, who announced his retirement last month. The Bowling Green resident has had quite an impressive career in the legal profession since graduating with honors from Western Kentucky University in 1974 and from the University of Kentucky School of Law in 1977. Minton practiced law for 15 years before becoming a Warren County Circuit Court judge in 1992 and served in that position until 2003, when he was elected to the Kentucky Court of Appeals. While a circuit judge, Minton helped create the Warren County Drug Court and his commitment to these programs continues. In 2003, the Kentucky Bar Association honored him with its outstanding Judge Award. Minton is also a graduate of the National Judicial College. He was appointed to the state’s highest court in July 2006 and was elected to the post in November of that year. On the bench, he has served with distinction and integrity. As chief justice, Minton will be responsible for overseeing the schedule of the Supreme Court and the entire Administrative Office of the Courts. Everyone who knows Minton has nothing but fine things to say about his impeccable character and his integrity. Local attorney Steve Thornton has been close friends with Minton since they became fraternity brothers at Western. Thornton said Minton has been a mentor to him and that he introduced him to the bar when he became a lawyer. “It’s a pretty longstanding relationship,” Thornton said. “He had done a lot of things that I wanted to do.” Thornton says that Minton is a multifaceted person. “He’s so involved with his church, his family and children and his parents. He’s such a humble person and really understands the plight of those who are less fortunate.” Thornton said Minton is on the cutting edge of many things. “When he went on the high court two years ago there were already people speculating that he would be chief justice.” He said he believes that Minton will make a fine chief justice. Thornton also said he could see Minton on a higher court some day. “Judges are remembered for what they do on the bench and I believe John will be remembered for a long time for all he has done,” Thornton said. We agree with Thornton’s assessment and believe that Minton is a man with the integrity, character and judicial temperament to make a fine chief justice of the state’s high court. |
| Moe’s offers color, options and vibrant food Thu, 15 May 2008 10:59:35 -0500 When I think of the Southwest, I think of places like Santa Fe, N.M., and Sedona, Ariz. And when I remember passing through from one town to the other, I remember the vibrant contrasting colors of red earth, black rock and blue sky. Moe’s Southwestern Grill cuisine reflects this topography with a colorful flair added via ingredients, ingredients, ingredients. Black beans, olives, corn, tomatoes, avocado, onion and cilantro translate into appetizing shades of yellow, red, green, white and even black. Not to mention Moe’s also offers a plethora of multi-hued sauces. But I’m getting ahead of myself. Entering Moe’s, you can’t miss the oversized menu board with item names reflective of random pop culture, that don’t seem so random once you know that MOE’s is actually an acronym for: “musicians, outlaws and entertainers.” I had to look up the “Joey bag of donuts burrito,” which apparently hails from the movie, “My Cousin Vinny.” What I did not get when I entered was the “Welcome to Moe’s!” that was present when the restaurant first arrived in town. This was reflective of my entire trip down the manned conveyor of Southwestern cuisine. I could barely get the wait staff to look at me, let alone engage in a dialogue that would help me with the many choices. After I left the restaurant, though, I realized there appeared to be no necessary managerial guidance and only three servers working - this during the lunch rush. The wait wasn’t too bad, but I felt like more of an intruder than a customer. Despite this, I was able to choose menu items and make choices with enthusiasm. I chose two limited timers not on the usual menu, the Southwestern cobb salad and a special chicken quesadilla, as well as a close talker salad (from that close talker “Seinfeld” episode). My dining companion and I ate outdoors and relished in the variety of vibrant colors and groupings of savory tastes. Everything was fresh, from the pico de gallo to the cilantro to the romaine and especially the olives - I don’t think I’ve ever tasted a black olive with so much flavor! And as I was digressing earlier, there were an abundance of appetizing sauces, salsas and dressings. Chipotle ranch, guacamole ranch and a southwestern vinaigrette dressing for the salads. A chunky guacamole with onions, peppers, tomatoes and cilantro worked for my taste. My dining companion, however, did not like the guacamole and after one bite he went back to the tomatillo salsa that he’d been originally drawn to. The key ingredient in a variety of Latin American sauces, the tomatillo, is referred to as a Mexican tomato. Deep green in color, this fruit is spherical in shape and a bit larger than a walnut. Moe’s purees the tomatillo and I detected flavors of spices and lime that added to the deliciousness. I built each menu choice with my choice of seasoned beef or chicken, pinto or black beans, bacon, cheese, olives, pico de gallo, cucumbers and mango for the cobb salad. Each dish was flavorful, but I will say the quesadilla stood out as my favorite because the heated chicken was especially moist, when compared to the cold beef and chicken on the salads. Each menu category at Moe’s (burritos, nachos, quesadillas and the like) offers at least one vegetarian option, or you can choose any menu item, skip the beef and begin with the beans. So, between the colorful music, (hits from the ’50s to the ’80s), unusual menu options and vibrant food, gaudy works to please the palate in the south bringing the hues of the Southwest to Bowling Green. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. MOE’S SOUTHWESTERN GRILL 2020 Scottsville Road |
| Cave City’s El Mazatlan a good choice Thu, 8 May 2008 11:16:22 -0500 Que pasa? Which means: What’s up? It seems clich/ to begin a Mexican restaurant review with a Spanish urban phrase, yet I do so because it truly added to the enjoyment of my recent dining experience at El Mazatlan in Cave City. It all began with a friendly waiter, who genuinely called my dining companion and me “amigo” with every visit to the table, and who also humored us when we asked for translations, including the one that opened this review. Something I do always begin a Mexican meal with is a bowl of guacamole. El Mazatlan’s guacamole looked fresh and deep green in color, which made me think the only ingredient was avocado. This is usually a good thing, because I don’t like guacamole with fillers. In this case, however, the avocado must have been bland, because the guac was bland. I found one or two pieces of cilantro in the dip, but not enough to add flavor. My dining companion and I salted it, making it acceptable with chips. The appetizer we did vehemently enjoy was the cheese dip. It was the usual melted white cheese, but there seemed to be spices that added to the flavor as well. The d/cor at El Mazatlan was charming: Bright yellow, orange, brown and red colors on adobe-looking walls in a meandering floor plan and an occasional painted mural that looked like an open window on a sunny day. We sat far from the smoking section, because when we were seated near the door dividing the two sections, we still encountered smoke. El Mazatlan in Cave City is just off Interstate 65 north of Bowling Green. The word is with graduation, prom and Mother’s Day this weekend, the restaurants in Bowling Green will be full to capacity, so a trip north, if you don’t fall into any of those categories yet want to eat out, might be in order. And ... speaking of order, I can recommend a few items my dining companion and I enjoyed. The chimichangas were simple but delicious. They can be ordered with beef or spicy chicken. Both my dining companion and I had a chicken chimichanga on our combination plates. The chicken was moist - large flavorful chunks wrapped then fried in a flour tortilla that was flaky with deliciously substantial crunch at each end. Also on my el amigo special plate was a cheese quesadilla. This is a folded, then pan-fried flour tortilla filled with the same cheese as the queso dip. Unfortunately, as the meal cooled, the cheese separated and it was not as appetizing as it had been in the dip. Rounding off my plate was something I had never heard of called an ollita. This was a small, crispy, fried flour tortilla in the shape of a small cup with chicken chunks, spices, lettuce, tomato, sour cream and grated cheese layered inside. It was a unique, flavorful dish - and you could even eat the dish when you finished its contents. The chile in the egg batter then fried chile relleno was hotter than I’ve had at other restaurants. Both the beef taco and tamale had crumbly, fine pieces of ground beef with soft or crunchy corn meal for a classic Mexican combination and effective taste. El Mazatlan in Cave City has the same (or at least a very similar menu) to its sister restaurant in Bowling Green and also locations in Glasgow and Munfordville. I usually have either appetizers or dessert, but was tempted to enjoy both because El Mazatlan offers the Mexican classic flan, as well as unique desserts like fruit-filled burritos, churros with ice cream and tres leches cake. This translates into a cake made with three kinds of milk. And for my final Spanish expression: If you’re in “buen humor,” (a good mood) visit El Mazatlan and you will “que lo pases bien” (have a good time). — New restaurants are given a six-week grace period. Comments can be sent to managing editor Mike Alexieff by telephone at 783-3235 or by e-mail at malexieff@bgdailynews.com. 105 Garbner Lane |
| Hilton’s breakfast a luxurious escape Thu, 1 May 2008 10:33:01 -0500 There are several country-style, Southern breakfast eateries in Bowling Green that are deliciously greasy when I’m in the mood. But there is less than a handful of Tiffany-style breakfast establishments which I also find pleasurable. This is not to be confused with Breakfast at Tiffany’s, which was a simple menu outside the richest, most famous jewelry store in the country, but just the opposite - a breakfast with a well-to-do menu. I discovered the Hilton Garden Inn breakfast a few months ago, and finally made it in for a taste. While the Hilton did not have eggs Benedict on the menu (my personal standard for a lavish breakfast), it did offer a variety of breakfast items to enhance any morning meal. The restaurant, which also serves dinner, is housed just inside the lobby of the Hilton Garden Inn. I became enamored by the travel atmosphere, feeling as if I were actually away from home, and out of the blue began striking up conversations with the other guests about where they were from. My dining companion, on the other hand, sat at the table nostalgically noticing the upscale hotel d/cor that is a mirror image of any Hilton you might visit throughout the country. This luxury lends itself to the Tiffany-style breakfast, with thoughtful and soothing color combinations, deep grained decorative woods and opulent fixtures. The breakfast at Hilton Garden is a mix of buffet and made-to-order food. We each ordered at the made-to-order bar from a chalkboard menu. I ordered Texas-style French toast, my dining companion an omelet with potatoes. While we waited, we enjoyed a wide variety of fresh fruit housed in a bed of ice in the buffet. There were also the usual breakfast foods: bagels, doughnuts, toast, cereals - and even not so usual, soy milk. The buffet also included three kinds of juices, orange, apple and cranberry, in large ornamental carafes on the bar. I went for a cup of coffee and, by chance, discovered the Hilton Garden offers one of the best cups of coffee I have ever had. I don’t usually drink coffee black, but had overfilled the cup while chatting with a fellow traveler. I drank it down a bit so that I could add some of the flavored syrups they offered and was taken aback by the smooth flavor. Even my dining companion, who is not a coffee drinker, agreed. The first sip went down easy and lacked that usual bitter bite coffee can have. Our breakfasts arrived and while the omelet was not “fluffy” as the menu described, it was a flat, flavorful blend of eggs with a variety of chunky, abundant ingredients of your choice, like bacon, sausage, green peppers, onions, tomatoes, cheese and the like. It did not list mushrooms, but they were inadvertently included - so if you’re not a mushroom lover, take note and make sure to exclude them. The fried potatoes were tastefully unique and flavorful. The potatoes were uniformly cut into perfect half inch squares that were flawlessly fried in every direction - thick on the outside with a hint of soft potato on the inside. My Texas French toast was two pieces of thick bread, slightly crispy on the outside and moist on the inside. It needed just a small amount of butter and syrup because the sweetness of the egg batter was adequately enjoyable on its own. Breakfast at the Hilton Garden also offers patio dinning and was a splendid way to start the rest of our day, as we ended up engulfed in the true richness of taking in the wilderness while traveling down the Green River in a canoe. How lucky we are to have the best of both worlds in Bowling Green. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| Red Lobster all about the extras Thu, 24 Apr 2008 11:13:11 -0500 I was fortunate recently to enjoy a celebratory Sunday night at Red Lobster. Many local fine dining establishments are closed on Sundays, and since this was the only day we could all meet for a birthday, I was grateful Red Lobster was so accommodating. Accommodating, too, was the atmosphere. It was a festive evening, yet we had the good fortune of getting into one of those huge booths in the back, which felt as if we were a party unto ourselves. This was a treat since I haven’t seen those booths making their way into restaurants lately. Red Lobster, of course, is a seafood haven, yet it also offers a variety of steaks, pastas and some appetizers that are either cleverly disguised or lack the taste of seafood. We ordered a combination platter of southwestern lobster egg rolls and lobster, crab and seafood stuffed mushrooms. Even though they were smothered in cheese, the mushrooms definitely had the texture and flavor combinations that seafood lovers would be drawn to. The southwestern lobster stuffed egg rolls, however, were just the opposite with black beans, corn, tomatoes and a hint of seafood taste all wrapped in an egg roll shell and fried lightly crispy. Our server was fun and jovial and the rest of the wait staff worked well together - tag-teaming our order and other needs as the night went on. This made for a very pleasant dining experience, especially since I was with a lively group that didn’t need a lot of attention, just service. We each had our own special drinks for the evening and were impressed with what Red Lobster had to offer and what we were served. From an apple-tini for the birthday girl to imported beer on tap to a stellar Long Island ice tea and a bottle of Pino Grigio, we were treated as if we were dining royalty. I guess it’s about high time (or should I say high “tide”) to get to the food, which was good, but not as impressive as some of our locally owned fine dining establishments. This would be fine, if the prices were also lower, but they were not. I had a fine New York steak and was fortunate enough to be able to substitute the lobster tail for tilapia in a bag, which was a Bowling Green special. It was served with my choice of side item and a vegetable. My particular meal was acceptable. The steak cut was tender and grilled well, the fish seasoned well for the moist benefits when cooked in a bag. The vegetables were a little over-cooked for my taste. Also ordered at the table were combinations that included plates of chicken, salmon and seafood. The literally dozens of choice combinations are a big part of the dining options at Red Lobster and those who ordered them felt the meal was enhanced by a spicy dipping sauce they ordered separately on the side. Others at the table did not enjoy their meals as much. The fried shrimp, calamari and scallops were average in size, preparation and flavor - nothing to write home about. The “jumbo” shrimp scampi platter looked similar to the regular shrimp combination, so I didn’t see the advantage in going big. The comment was, “without all extras like the salad, sides and the Cheddar Bay biscuits, I might have been disappointed.” Maybe that’s the point - it’s all the extras that Red Lobster has to offer that make the difference. The staff warned us about their singing abilities, but we all engaged in a lively round of “Happy Birthday,” accompanied by at least one professional level singer at the table - so all ended well. And if that wasn’t enough, any off-key voices were long forgotten once we were served the New York cheesecake covered with strawberries that was a perfectly thick, rich, yet not-too-sweet dessert we all could share. So if you’re looking for a day or evening, especially on Sunday, of fun and fish, I would recommend Red Lobster for the extras and the variety of options that make dining an individual treat. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdaily news.com. RED LOBSTER 2525 Scottsville Road |
| Country Mill’s buffet offering wide variety Thu, 17 Apr 2008 10:33:36 -0500 I was invited by a couple of colleagues to dine at The Country Mill Restaurant this week. I didn’t know what to expect, but heard it had changed for the good since I’d last visited years ago. Upon entering, we discovered right away that there isn’t a menu, it is strictly buffet; however, that didn’t stop us from getting made-to-order food and a variety that rivals any menu in town. The conversation quickly turned to quality, standards, expectations and how all of us might effect change. We weren’t talking about the restaurant, but in the work place and academic worlds. As I listened and ate, I realized my experience at Country Mill was mirroring that very conversation. To begin with, Country Mill has a long-standing foundation of buffet-style country food. This included, but was not limited to, the collard greens with a hint of spice, the highlighted flavor of the pinto beans and the pulled pork that was lean, tender and seasoned to Southern perfection. Even with the catfish, which a fisherman at the table commented was the best he’s had in all surrounding counties, Country Mill was consistent while offering a large variety, all made from scratch - maybe not at any one’s “home,” but certainly homemade. Even the d/cor offered a big country welcome with a faux barn roof in the back, Southern paintings, era inspired music, and a sign that read: “Come on in and sit a spell.” Also, Country Mill now offers a saut/ bar, salad bar and an oasis of desserts. The saut/ bar offers made-to-order entrees that include appetizers, five made-to-order burgers, pasta dishes, wraps and even a chicken cordon bleu sandwich, which I gleefully ordered. While my sandwich was cooking, I headed off to the salad bar and created a monster of a salad with mixed greens, first of the season beefsteak tomatoes, green peppers, olives and a Caesar dressing. I returned to the table to find my sweet tea waiting for me, and this is where I experienced some disappointment. The sweet tea was barely sweet, which surprised me at a “country” restaurant. I certainly had the opportunity to add sugar, but it’s just not the same. Then, while the waitress was friendly and informative when I met her at the dessert counter later, she wasn’t very personable at the table. Again, nothing major, just some things my dining companions and I noticed when we visited. One area for improvement would be the consistency of the saut/ bar. We each noticed the dishes we ordered, the cordon bleu, a spicy ranch chicken wrap and a fettuccini alfredo with shrimp and broccoli, were all acceptable and appreciated, but also lacked the punch of flavor these dishes usually have. As the conversation meandered through academics, it was inevitable, with the huge selection of desserts, the subject of “pie-ology” brought us to the end of the week. I had a coconut cream pie that was clearly homemade - and the best I’ve ever had. Fresh, thick whipped cream; flavorful filling; flaky crust and baked crispy coconut on top. There was something like a derby pie that others at the table had, and reported the chocolate chips, nuts and abundant filling were delectable - as was much of the meal. It was a wonderful dining experience and an incredible value. And again, since we’re talking academics, I’ll use a spelling metaphor. To remember the difference in spelling desert (dry land) and dessert, I learned with dessert you always want a second helping, so it has a second “s.” If that’s the case, at County Mill everything should be spelled like this: dessssssssssssert! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. COUNTRY MILL RESTAURANT 600 U.S. 31-W By-Pass |
| Dining at Ichiban consistently good Thu, 10 Apr 2008 11:54:22 -0500 t was a sunny Sunday afternoon and my dining companion and I were in the mood for Japanese food. Ichiban came to mind, because, as far as my memory serves me, it’s the only Japanese food in town with patio dining. We arrived to find we weren’t the only ones with this idea and a group of very verbal Sunday travelers on the patio prompted us to eat indoors. Ichiban has been in Bowling Green for close to two years now and the cuisine, variety, service, value and just down-right fun remain consistent after all this time. The long strip of dining area inside the patio window means you can still enjoy the great outdoors if the blinds are open, yet also means the acoustics get chaotic and noisy with even just a dozen or so tables occupied. Not to worry though, if you can handle a little noise, the food is definitely worth it. My dining companion and I ordered the gamut after our complimentary clear broth soup with mushrooms and onions arrived. This included an egg roll for each of us, a crunchy shrimp roll for me and a veggie roll with a soy paper wrap for him, and a salad, tempura combo, chicken bowl and chicken lo mein to share. I didn’t see much of the chicken bowl (one of his favorite values at only $3.80), which is chicken on top of fried rice and carrots in a bowl served with a creamy light ginger sauce. All entrees are served with this signature sauce, as well as fried rice and carrots that are steamed just to the point of flavor enhancement. Later in the meal we discovered, by observing a nearby table, that you can order these delicious carrots by the bowl as well. The eggrolls, filled with a veggie and meat combination, were appetizing and generous in time. The chicken lo mein was enhanced by the perfectly grilled chicken and noodles tossed with vegetables and a light oil for flavor. The tempura combo was my least favorite, partially because it was served with onions as the only vegetable, but mainly because the tempura overwhelmed the meat or vegetables and was on the greasy side for my taste. I like a light tempura, not heavy tempura. My dining companion, however, favored the amount of tempura batter Ichiban had prepared. Our final fare was the sushi. We learned that those of you, like my dining companion, who strongly prefer sushi without the fish taste can order only veggies in the middle of a sushi roll, and substitute soy paper for the seaweed. This all but eliminates any fish flavor. I will say, over the years, my dining companion has been quite a trouper, trying eel, octopus and trying over and over the sushi seaweed despite his dislike for fish. So here’s a new culinary avenue for those who would like to try sushi, but have shied away due to the fish. Make sure to try the pickled ginger and wasabi that sushi is always served with, but beware of a little something I like to call wasabi wars. Wasabi, as I’ve reported in this column before, is served with sushi and has a horseradish quality. You can mix the amount, to your liking, with soy sauce in the Japanese bowl, stir with chopsticks, then dip a slice of roll into the mixture. The sauce mixture is not hot, as spicy food is, but a punch of intensity rolls through your mouth and sinuses, depending on the amount of wasabi you choose. My dining companion and I had a grand time, with each other, the staff and those around us, challenging each other to more and more wasabi, not just mixed in the soy sauce, but spread on each roll. It was a wild ride that led to some intense moments of deliciously cross cultural entertainment. So Ichiban turned out to be a lot of fun, out of the sun, on a Sunday afternoon, thanks to an informed, expedient staff (the sushi arrived faster than any I’ve ever had) and a variety of flavors at an excellent value. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. Hours: 11 a.m to 10 p.m. Monday through Saturday; 11 a.m. to 9 p.m. Sunday Cuisine: Japanese Price range: $3.00 to $11.99 Specialties: Steak, seafood, sushi Libation situation: Beer, wine Smoking: Yes |
| Embrace Brickyard’s mystery Thu, 3 Apr 2008 11:13:33 -0500 As a well-known eating establishment in Bowling Green, The Brickyard Caf/ may need little to no introduction, except that a friend of mine told me a few weeks ago, in her mind, The Brickyard was best for lunch. This puzzled me. I meandered in on a Saturday night to discover a pleasingly mysterious, yet charismatic, dinner dining experience. The staff dressed entirely in black against the dark salmon-colored walls is striking. Each room has soothing artwork and the quaintness of divided rooms offers a wonderfully private setting for each table. You can see those you know on the way in and out, yet not feel you’re having dinner at a large, impersonal restaurant. And then there’s the food. While the restaurant may need no introduction, the menu specials translate into a relationship with this restaurant that will not soon tire, and where living in the mystery is appetizing. My dining companion and I had two specials and two regular menu items. Our appetizers, artichoke fritters, were on the regular menu. The sight of them started the evening with an air of fun. What looked like large spindly, spiky round creatures on the plate were actually battered-dipped fried artichoke hearts. The artichoke fritters themselves had an adequate flavor, and were served with a remoulade sauce. The sauce was awkwardly sweet for our taste, but an enjoyable treat overall. From the specials menu, I had sesame encrusted ahi tuna with a beurre blanc (an emulsified butter sauce) with capers. Wow. Even though the amount of sesame seeds I expected with “encrusted” in the description was not what I thought it would be, the tuna was delectably raw in the middle and the delicious dipping sauce caused a pleased raised eyebrow right away. It was served with mashed potatoes and a combination of winter vegetables that were steamed and seasoned to perfection. From the regular menu, we also ordered the portabella stacker. This was angel hair pasta tossed with truffle oil, light pesto and tomatoes with a stack of eggplant, cheese, zucchini and roasted red peppers in the center of the pasta, topped with a portabella mushroom. It looked like a flying saucer in the middle of a wheat field on the plate, and yes, it was out of this world. The underlying theme of each meal seemed to be mystery in the balance. By that I mean, one part of each dish tended to lack flavor (not to a fault thought), the fritters, the pasta, the tuna, coupled with ingredients with an incredible burst of flavor, the remoulade sauce, the beurre blanc and the stack of veggies and cheese. That, when put together, created taste sensations to the liking of most palates - if not, one could eat just a part and be satisfied. This was even true when we ordered a salad. When asked if we wanted anchovies on the Caesar salad, there was a resounding “definitely” from me and an emphatic “no thanks” from my companion. Our professional and astute waiter offered to put them on the side and we were both taken care of. The Brickyard menu has steaks, seafood, pastas and pizzas, depending what you’re in the mood for, and still is European cuisine with an inclination toward Italian foods and seasonings. But before I sign off here, I’ll say the chocolate Grenache tort from the special desserts menu was poetry in motion and a mystery I won’t soon forget. The Grenache was a thin layer of breakable, dark chocolate on the top, with melt-in-your-mouth whipped chocolate on a bed of chocolate cookie crumbs. It’s as if the chocolate became a mist in your mouth. No chewing required and not even “melting” adequately describes the chemical reaction that took place in each bite. It was like cotton candy that becomes a liquid as you eat it, but just before that is this mist. Imagine chocolate mist. So then, don’t conceal your need for a little night time fun - live in the mystery and savor all the Brickyard has to take in because living in the mystery can be delightful. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. THE BRICKYARD CAFE 1026 Chesnut St. |
| Sugar Maple eatery all about pizza Thu, 27 Mar 2008 11:55:18 -0500 I’ve been gladly writing reviews each week for a while now and each week my visits in, around and just outside of town, also bring a bit of inspiration when I sit down to write. An angle, if you will, because not only does Bowling Green have a high number of restaurants per capita, it also has some very creative minds with unique food offering ideas. This week I ate at You and Me Sports Bar and Pizza. Much as I tried to find an angle, some inspiration, I was blank. Now, don’t get me wrong, the experience was one of a kind with a staff that was both attentive and fun. The calzone was delicious. I went to report on a new restaurant in the Sugar Maple side of town and since I’m not sure what to tell you, I’ll just go with the facts, just the facts. The restaurant and structure of the bar are artistically beautiful, which, when I did a pre-visit a few weeks ago made me think this was an outside-town version of the You and Me Restaurant on Chestnut Street. The sports bar also has Mediterranean archways, deep rich wood and solid high-back bar stools. When my dining companion and I entered the other night and took a closer look at the tables, we experienced a casual setting, with pizza, pool and music - which was my first shot at an angle. When we sat at the bar, however, the height was awkward for eating comfortably. The wait staff gave us a menu right away and I could see it was limited to appetizers, pizza and calzone. I asked about salads and our server said they had none. I asked about pizza delivery and she said not yet. I asked how late they were open, and she said 2 a.m. - unless it was slow. She was very personable, talkative, informative, fun and apologetic if they didn’t have something we wanted. We decided to try a few items that sounded unique, so we ordered the “French fried 4 oz. baget” (verbatim from the menu), the tequila lime wings and a pizza calzone, which is pizza dough folded over salami, onion, garlic, tomato, ricotta cheese and parsley. There was a little confusion with the order, but sitting at the bar we had direct access to the kitchen staff through a portal, so we chatted and worked things out. What didn’t work out so well was the “baget.” It turned out to be a plate of French fries served with marinara sauce. I thought we were getting slices of sourdough-type baguette bread battered and fried with marinara sauce. The fries were thick and well made, but apparently the idea of serving the fries with the marinara sauce is why it’s called a baget instead of fries. The tequila lime wings were deep fried, lightly crispy. I was hoping for a punch of lime flavor, but the punch came from the hot sauce served with it. My dining companion had the brilliant idea of mixing the hot sauce with the ranch dressing we were also served. This created a fine combination of light hot wings with a punch. The calzone was the highlight of the evening, as I’m sure most of the pizzas at You and Me are. Is it the sauce, the dough, the unique combinations of toppings? I think it is that they take such care in all of the above, that it really does make for one of the best pizza experiences in town. After our dining experience I imagined that You and Me Sports Bar and Pizza puts more time into the live entertainment they offered on Thursday, Friday and Saturday nights, so I called a fun-loving friend, who I knew had been to You and Me the previous Friday night. She said it was fun, and the band was good, but since there weren’t many people she thought the focus was more on the restaurant aspect. Well that puzzled me, until I realized, maybe this little gem just hasn’t been discovered by any Bowling Green pizza or entertainment patrons just yet. Looking over the article I just wrote, “without an angle” I realized - it’s the pizza, stupid! So I do recommend you stop in and pick up a pizza. You might call ahead of you’re in a hurry and encourage them to start delivering as soon as they can. And finally, if you’re in the mood for more, there’s always the well established sister restaurant, You and Me Restaurant, right here in town. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. You and Me Sports Bar and Pizza 1347 Hwy. 185, Sugar Maple Square |
| Micki’s on Main reinvents menu Thu, 20 Mar 2008 12:19:53 -0500 The luck of the Irish was with me this week - I visited Micki’s on Main the week they were serving green beer and introducing a new menu! I was too late for green beer, so I delighted in the new menu, reflective of the power of change. I say the power of change because I visited Micki’s a few months ago and my experience that day was a disappointment. I imagine though, when you’ve been restaurateurs as long as the owners of 440 Main Restaurant and Bar have, reinvention is part of the cycle, and my last visit must have hit the lull before renewal. And I’m happy to report on the renewal. Micki’s on Main restaurant, formerly known as the bar attached to 440, has patio and sidewalk seating overlooking Fountain Square. The staff at Micki’s endearingly refers to it as “the grill” serving lunch as the companion restaurant to 440 that serves only dinner. As is the case with 440, Micki’s menu leans toward Cajun recipes and techniques, but this new menu expands into some light salads, a stir fry entr/e and even a veggie lasagna for an international reach. My dining companion and I came in for a late lunch and were greeted by a jovial, informed and attentive waitress. We had the opportunity to witness the shift change from lunch to dinner, and the waitress treated the situation professionally with style and compassion. The rest of the wait staff could have used a lesson about teamwork from the fighting Irish this week - my experience that day was that their focus was reserved for their tables alone and after our waitress left, we had long waits for everything. We actually lucked out with the waitress, because we had planned to sit outside. Mardi Gras collided with St. Patty’s day, so the beads and clovers (not to mention the weather) drew us inside. Indoor dining at Micki’s is a one-of-a-kind, low light atmosphere enhanced by the charm of cookbooks, novels and lanterns that line the shelves above the wall of booths. Appetizers were not an option until the evening, so we ordered a side of Cajun fries and a cup of gumbo to happily fill the void. The gumbo was a rich roux of a strong, stew-like stock with okra, sausage, green peppers, rice and a variety of other spices and veggies. It was rich with chunks of each ingredient (although the menu description included chicken and shrimp, which must have missed) and just spicy enough to enjoy. I don’t know how the chef did it, but each bite was spicy in and of itself, but the heat did not escalate as I ate on, which often happens when I eat spicy food. The fries were fun and unique, with blackened seasoning sprinkled on perfectly crisp, thick-cut fried potatoes. My dining companion enjoyed a new salad called the Athena Greek tuna salad - a goddess-light, yet flavorful dream of lettuce greens, seared sashimi tuna, feta cheese, red onion, kalamata olives, tomato and cucumber with a house vinaigrette served with a peppered crispy flat bread. It was a challenge, but getting one serving of each ingredient in each bite made for a subtly flavorful experience. I had a hard time deciding between the veggie lasagna, the blackened grouper, the muffaleta or a hot brown (only because the waitress said it was the best hot brown within 100 miles), but I opted for a Bayou Chicken salad instead. This was a grilled Cajun chicken breast (same spices as the French fries), baby spinach leaves, candied pecans and bleu cheese crumbles with a balsamic vinaigrette. The menu noted the pecans were both spicy and sweet, but I didn’t get that flavor combination. The balsamic in the vinaigrette was pleasingly subdued, allowing for the natural goodness of the spinach, bleu cheese and crunchy pecans to shine through. Micki’s has taken a few things off the menu, like the cheese steak that was problematic when I visited months ago, and replaced them with an inventive mix of blackened and Cajun delights, a few southern staples and some unique new eats that will surely become your favorites before the new summer restaurant season has even begun. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| A Taste of Europe offers tasty gyros Thu, 13 Mar 2008 11:03:29 -0500 I have been attempting to visit The Taste of Europe for more than a month now and I finally made it in last week. This week was unique because not only was I anonymous to the restaurant, my dining companion was also not aware I was writing a review. As luck would have it, she had been to Greece a few years ago, and had a unique take on our dining experience. To begin with, she knew from her Greek island hopping days that you do not pronounce the Greek food gyro, which are predominate on The Taste of Europe menu, like “j-ai-roh,” which is how I was saying it. Gyro is pronounced, our waiter confirmed, “j-yeer-oh.” Or close enough. The “g” is not silent, but spoken with the “j” sound, just softly. This may be subjective, however, because an online search noted the word is often mispronounced and suggested the “g” is actually silent. I have to say it doesn’t matter how you pronounce it, they’ll know what you’re talking about, but the greatest challenge is in finding The Taste of Europe. It is so tucked away, that even though I was the one who suggested the restaurant, I almost couldn’t find it. It’s gently squeezed between two windows of furniture on State Street, one block from the square. It is definitely worth a little detective work, and, as my dining companion revealed to me, reminiscent of a petite, tucked away, unassuming European caf/ you might find in Greece. What you’ll also find at The Taste of Europe is a Greek specialty sandwich prepared in many different ways with different ingredients. Gyros is well-season beef shaved into fine slices from a large piece of meat on a cylinder. The meat is cut from a slowly rotating vertical spit, just like the spinning motion of a gyroscope. The Taste of Europe offers this in plate form and in sandwiches made with beef, chicken or a combination of the two. My dining companion had the “authentic” gyro sandwich with the choice of a side item, French fries, rice or small Greek salad. French fries by “default,” as the menu noted, which I thought was an adorable way of suggesting: Choose or it will be chosen for you. In sandwich form the gyro is put into a round piece of double layered flat, pita bread with tzatziki sauce, lettuce, tomatoes and onions (or as you like it) and folded in half. For me the tzatziki sauce made the meal. It’s a fresh, cool, cucumber yogurt sauce with a hint of mint. It was also served with the chicken gyro plate I ordered. Instead of coming in sandwich form, my well-seasoned shaved chicken was served on a bed of seasoned rice with vegetables. The pita bread, tzatziki and a small Greek salad with feta cheese and olives was served on the side. I thoroughly enjoyed the flavor of everything. The pita bread had substance and tasteful essence, but was not heavy or chewy. The rice was tenderly seasoned with light oils, herbs and vegetables. The gyro meat and chicken, odd looking at first glance, was a unique and delicious way to eat meat. Just as it was hard to find the restaurant, I didn’t see the appetizers on the front of the menu, or I certainly would have tried the hummus. Hummus is a dip made with chickpeas, oil and seasonings and is delicious on pita bread. The Taste of Europe also serves a variety of salads (yes, including a gyro salad), pizzas for dinner, other Greek specialties and even a fajita plate. The atmosphere is laid back, just like Europe. It took me a while to pay the check, waiting for an elongated conversation to finish while I waited in line, but hey, it’s like being in another country, which is similar to being country. All life enhancing experiences, no matter how you pronounce it. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. A Taste of Europe 1006 State St. |
| Bagels and Bites has great homemade breads Thu, 6 Mar 2008 11:16:53 -0600 I usually find myself gallivanting to opposite ends of Warren and its surrounding counties, but this week I found myself back in the heart of Bowling Green at Hartland. Vincent’s Bagels and Bites drew me in, and, like a scene from a Seinfeld episode, seemed to be drawing a lot of customers in. I entered the practically empty restaurant alone, looking to place a to-go order and after a couple of minutes, found myself at the front of a long lunch crowd line that was gently and willingly herded to the right with a retaining wall for excellent organization. A wall-sized mirror on the far right wall created a large space illusion and surely made the crowd seem much larger than it was. Or not. The d/cor was simple, light, clean and cheery with several four-top tables scattered throughout the restaurant. As I ordered, I kept looking back at the growing crowd and finally apologized to the women behind me for taking so much time. When I took a closer look at the reflections in the mirror, however, the customers seemed just happy to be there. The woman behind me only needed a New York accent and it really could have been a scene from Seinfeld - she said, “There’s no right time. We’re all used to this place being busy all the time. It’s worth it.” And it was! Vincent’s has a huge variety of homemade bagels for breakfast or anytime, as well as breads, muffins, pastries, cookies and even a breakfast sandwich if you stop by for breakfast. And for dinner or lunch, there is no limit to this homemade sky! I enjoyed the Hilltopper sandwich piled high with ham, salami and pepperoni and equally generous portions of provolone cheese, onion, green pepper, lettuce, tomato and a light drizzle of Italian dressing on thick slices of homemade bread. I was impressed with the long, lean, yet large slices of green pepper, which meant I got a taste in every bite, and the fact that the sandwich was perfectly moist without any other condiments meant the flavor of the meats and vegetables shined through. Not even the thick slices of wheat bread overwhelmed, but all ingredients worked together to form a delicious symphony of flavors. The pasta salad was also moist, light and appetizing with chunks of pepperoni, green pepper and onion. Both homemade soups were equally appetizing that day. The cheesy tomato was like having spaghetti in soup form. The blend of ground meat, pipe rigate pasta (large macaroni type) and a cheesy tomato base tasted like my favorite plate of spaghetti piled high with parmesan. The base of the ham and bean soup was where most of the flavor came from, slightly salty with the bean flavor cooked right in, then little bits of ham and a generous portion of white beans to round off this savory lunch treat. The green salad too was fresh and full of vegetables. A nice touch was that they waited to put the grated cheddar cheese on until just before they gave me the salad. The staff did forget to ask about or include salad dressing, but then so did I and I wasn’t under any pressure. The three women taking and making orders worked well together, had a system and stayed pleasant no matter how many sandwiches they were making all at once. The Californian sandwich was a unique and palatable delicacy. A slice of homemade bread was spread with a spinach/artichoke cream cheese, then piled with turkey breast, onion and tomato, and finally grilled on the panini grill - a lovely indulgence no matter if it’s cold or hot outside. One glitch - I arrived home to discover I had not been given a honey-go-round sandwich I’d ordered but chicken salad. This would have been fine, if I had liked the chicken salad, but it wasn’t as flavorful as the other two sandwiches and just listen to the description of the honey-go-round: “ham covered with melted Swiss cheese, onion and honey mustard, served on our toasted onion bagel.” You can bet I’ll be back in the Seinfeld line before long to try out the honey-go-round, the hartland, the country bumpkin sandwiches and to have another one of those deep, moist chocolate brownies while I try not to hold up the line. Luckily it’s not New York or there would have been no soup for me! No, it’s Bowling Green so I got a “bless her heart” pat on the hand to take my time, and a smile! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. Vincent’s Bagels and Bites 1660A Scottsville Road |
| Awards shows are nothing without Oscar-worthy food Thu, 28 Feb 2008 11:08:50 -0600 What would the Academy Awards be without delicious food to mark the occasion? In this week’s review, appetizers from previous reviews will walk the red carpet as I revisit outstanding performances in the hors d’oeuvre category. Additionally, I will introduce four appetizers my dining companions and I consumed as we viewed the Oscars, honoring that writers are again writing in Hollywood. The first two appetizers from a former review hail from Anna’s Greek Restaurant and Bar. The croquettes santorini are a delicious mixture of tomato with peppers, onion, oregano and mint, breaded and lightly fried - no dipping sauce needed. Months ago, when my dining companions and I visited Anna’s, the wait staff also recommended the spanakopita. A great meal starter, it was a homemade crispy filo dough filled with spinach and spices served with a tangy cucumber and sour cream sauce called tzatziki. No one had to yell action to get us to gulp down these two perfectly executed treats. The next winner showed well in two categories: performance and value. This was the Belgian cheese fondue at the Cellar Restaurant and Wine Bar. When I dined there a few months ago, my dining companion and I were served a generous portion of artisan bread, apples, olives and tomatoes to dip into a fondue of melted cheeses with wine and kirsch. This was a glamorous appetizer on an independent film budget. Not to forget those in a supporting role, the deep fried ravioli from BB’s Italian in Leitchfield fared as a box office success when I visited last year, and the deep fried pickles from A Taste of Texas in Glasgow earned excellent achievement in Southern finger foods from dining companions who know country when they see it. On Oscar day, I ran around town getting just the right combination of appetizers. Much to my surprise, this was easier than I thought. All but one of the restaurants I ordered from had curb-side take out and all were efficient and friendly. Most notable of the four was an outstanding performance by a foreign appetizer from an American restaurant, namely the Asian dumplings from Ruby Tuesdays. Filled with chicken and seasonings, they could stand alone as a delicious steamed treat, but Ruby Tuesdays adds a thick peanut sauce with a hint of soy sauce, ginger and other spices to attain a pleasing dramatic effect. We also enjoyed the parmesan encrusted Sicilian quesadillas from TGI Friday’s and the Tillamook cheese and pico de gallo from Montana Grille. The cheese dip included sharp Oregon cheese, five pepper relish and rice wine vinegar served with tortilla chips. Like many actors, it was a little too cheesey for my taste, but good overall. The Sicilian quesadillas were flour tortillas pan fried with Parmesan cheese filled with chicken, sausage, bruschetta marinara, bacon and Monterey jack cheese and drizzled with a balsamic glaze. Wow, flavor combinations to rival any comedy or tragedy. I would, however, request the balsamic glaze for dipping, as we did not get any from takeout. Though neither may have won the Oscar outright, they were definitely among nominees and, after all, it’s just an honor to be nominated, right? Not forgetting to thank the little people in an acceptance speech is important. The Gold Coast Coconut Shrimp from Outback Steakhouse has always been a favorite of mine so I stopped by Outback for not one, but two orders on Oscar day, knowing it would go fast. This shrimp is beer battered, rolled in coconut and served with a Creole marmalade dip that is sweet with a hint of spiciness - just the opposite of Cate Blanchett as Queen Elizabeth. Finally, when you stage any event, it’s important to have wine that’s red-carpet worthy as well. I decided to stop by the quaint new wine shop at Hartland, called Chuck’s (behind Steak n’ Shake). It’s a high-end wine and spirits shop with a caf/ atmosphere including wine and cheese tastings on Friday and Saturday nights. The knowledgeable and attractive evening staff members (casting agents be aware) helped me pick out the best wine for my occasion. The first wine was something no female celebrity can be without. “Little Black Dress” was a 2006 Merlot from California. Like its namesake, it’s a subtle red wine and a fine choice to build from. The second wine was to honor Johnny Depp’s performance in the movie “Sweeney Todd: The Demon of Fleet Street.” “The Razor’s Edge” was a 2005 Shiraz from Australia. This red is a bit more complex but balanced nicely between extremes with full-bodied elegance and both went well with the appetizers. While none of my choices for movies or actors won this year, at least the Bowling Green eating and drinking establishments performed to perfection, making the evening at home a crowd-pleasing success. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| Mis Amigos menu offers flavorful Mexican dishes Thu, 21 Feb 2008 09:50:41 -0600 While it’s true there are several fine Mexican food establishments in Bowling Green, you might consider a trip to Brownsville to experience the new Mis Amigos Mexican Grill as well. Mis Amigos, which means “our friends,” notes on its menu it offers “the best authentic Mexican food cooked fresh daily.” In my experience, that’s just what I found. I thoroughly enjoyed a few one-of-a-kind menu items, as well as taking a gander at the magnificent Green River as I crossed the bridge on Ky. 259 just past town that led me to Mis Amigos. As we often do at Mexican restaurants, my dining companion and I began with a bowl of guacamole dip to go with our complimentary chips and salsa. You can tell a lot about a Mexican restaurant by the guacamole, and this was the thick, deep green variety with the primary ingredient being avocado, enhanced with a hint of seasonings and no filler. The salsa was more of the same: fresh and appetizing. In my experience, Mexican restaurants have one good salsa (usually medium in heat) and then a backup salsa that’s just so-so for those who don’t want it as hot. At Mis Amigos, the mild salsa my dining companion requested was just as chunky, fresh and tasty as the medium salsa we were served. It was a good thing, however, that both the guac and the salsa were so flavorful, because the chips weren’t as appetizing. Not that they were bad, but they were overly dense and on the greasy side. They seemed to be made with a thick yellow corn tortilla, instead of the more popular white corn tortilla that’s not as thick. I have to say right now though, after the chips, every bit of food we were served was fresh and savory with abundant serving sizes and generous palatable flavors. For instance, when I ordered the guac, I also ordered a unique sounding shrimp cocktail - Mexican style. It included boiled large shrimp swimming in a tomato-based juice with pico de gallo and avocado. I could eat this dish every day. It was light, yet tangy. There were so many shrimp I couldn’t count them all and the grouping of flavors - the avocado, shrimp, tomato and peppers in the pico de gallo - was a delicious amalgam for the palate. My dining companion had the chicken fajita and reported it was the best he’d ever had. The taste seemed to be created as it was grilled in the skillet so that the marinade soaked nicely into the fork-tender chicken. I ordered a special dinner that had a “little of everything,” including a chalupa, enchilada, tamale, taco, chile relleno, Mexican rice and refried beans. It was enough for two people. Every item was unique, but my favorites were the tamale, a small round version of cooked corn meal surrounded by shredded beef and cheese, and the chile relleno, a cheese stuffed mild chile with a flavor-enhancing red sauce. There are so many items on the Mis Amigos menu it was really hard to choose, which was maybe why I ended up with such a variety. A few other unique items included Jim’s dip on the appetizer menu consisting of melted cheese with beef, mushrooms and scallions served with flour tortillas; 11 different kinds of nachos, and something called a Mexican pyramid with chicken, broccoli scallions, mushrooms and rice covered in cheese sauce. Inside the structure of the restaurant is a pleasing color combination of gray, red, black and white on the walls with booths down one windowed wall and a variety of table types and chairs throughout the restaurant. Mis Amigos was clean. However, as is common with rural restaurants, it was a little rough around the edges in a slightly run-down facility. This should not keep you from visiting though. Mis Amigos’ staff, as our waitress shared, is “a group of friends with the heart of a family.” I could feel this in our interactions with our waitress, with the management and it came through in the food. And, since it was a family birthday that had brought me to this neck of the woods, like family, Mis Amigos is well-worth the trip. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail at malexieff@bgdailynews.com. Mis Amigos Mexicano Grill 600 Ky. 295 N, Brownsville |
| Thai Express is fast on food, and doesn’t lack taste or freshness Thu, 14 Feb 2008 10:16:44 -0600 Thai cuisine hails from the country of Thailand in Southeast Asia. Thai Express is a new restaurant on the U.S. 31-W By-Pass that offers the fundamentals of Thai cuisine at a fast-food pace. Don’t get me wrong - there’s a dining area, and they bring the food out to you. It offers dishes that have a balance of flavors, (hot, sour, sweet, salty and even sometimes bitter) and uses fresh, not dried, herbs in all the dishes. Thing is, it just happens fast. After asking a few questions, my dining companion and I had an order of pad Thai chicken with thin rice noodles, cashew chicken over rice, two egg rolls, lemongrass shrimp soup and a Thai beef salad - all ordered on the mild side because, in my experience, spicy really means spice when it comes to Thai food. The pad Thai chicken had a light, yet appealingly flavorful, sweet-and-sour sauce tossed in with the thin rice noodles with small bits of eggs, bean sprouts, green onions and ground peanuts. If you’re looking for vegetables, this dish had only a few, but the taste was the best of the meals we ordered. The lemongrass shrimp soup with green onions and cilantro in a lemongrass broth had an abundance of mushrooms and fresh, plump shrimp. I ordered it mild, but it was still deliciously spicy and tangy. The Thai beef salad was a unique treat, but not what I expected. There was more beef than cucumber, lots of crispy fresh lettuce and a vinaigrette dressing that didn’t have a lot of flavor. But again, it was good. There was one other dish that didn’t have a lot of flavor and that was the cashew chicken over rice. As a replacement, I ordered the drunken noodle chicken with wide rice noodles, chicken, chili sauce, white wine, onions, red pepper, tomatoes and basil. This dish was also sparse on the vegetables, but not on taste. It hit all five Thai flavors, including a little bitterness from the basil, and all worked well together. In my experience, I would highly recommend Thai Express for taste, freshness, expedience and value, (especially since they take cash, credit cards and Big Red dollars). Thai Express 511 U.S. 31-W By-Pass Bowling Green, 796-3614 Hours: 11 a.m. to 9 p.m. Monday-Thursday, 11 a.m. to 10 p.m. Friday and Saturday and 11 a.m. to 6 p.m. Sunday. Specialties: Noodles, rice Price range: $5.75 to $6.95 Smoking: No Libation situation: None |
| Beijing Restaurant : Some things never change, and some improve Thu, 7 Feb 2008 11:22:22 -0600 At Beijing Restaurant, some things are the same, like the same haphazard pool of water in the concrete pond outside the restaurant, but some things have changed. Enough has changed so that I felt compelled to ask if the restaurant was under new ownership or management. It is not. Just some not necessarily needed, yet welcomed, fine tuning. To begin with, the overall food presentation on the buffet was much improved. The sushi has moved and is housed next to the stir fry station, all on its own. There are now five to six varieties of sushi, instead of just three, and each of them is covered in a solid plastic, rectangular lid with a handle, instead of just clear plastic wrap. Additionally, each variety of sushi was wrapped tight with more flavorful, traditional sticky rice than I remember from previous visits. So tight with rice, fish, vegetables and seaweed that it was easy to spread the pungent wasabi and soy sauce over the top and a breeze to pick up with chop sticks. The variety, as well as the freshness of each item on the buffet, seems to be much improved as well. Don’t get me wrong, Beijing has always had a high quality of food, freshness and service, yet what I’m reporting here is Beijing, on the day I visited, had gone beyond just above average to a stellar performance by a Chinese buffet. I opted for the sesame chicken, chicken with broccoli, fried rice and, of course, a variety of sushi. All fresh and flavorful in their own way. The sesame chicken was deep fried chicken covered in a thick sesame sauce. The chicken pieces were abundant enough that the balance of flavors between the chicken, the breading and the sauce were some of the best I’ve ever had. The chicken with broccoli was the same - enough broccoli, steamed crispy, with thin and tender pieces of chicken in a thick sauce. As I looked over the |