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| Walker cruises; Strow hangs on Wed, 21 May 2008 11:36:25 -0500 Mayor Elaine Walker coasted to an easy first-place finish in Bowling Green’s primary election Tuesday, while former interim police chief Jerry Wells was knocked out of the fall race. |
| Clinton wins big in region, across state Wed, 21 May 2008 14:14:03 -0500 LOUISVILLE — Kentucky voters overwhelmingly picked Sen. Hillary Rodham Clinton as their choice for the Democratic presidential nomination, but it wasn’t immediately clear if Gov. Steve Beshear and two other uncommitted superdelegates will follow their lead. |
| Givens, Newberry will battle for Sanders’ state Senate seat Wed, 21 May 2008 11:36:27 -0500 The 9th District Senate seat primary winners are already looking toward the November election. |
| City’s plan for old gas station curbed by federal regulations Wed, 21 May 2008 11:36:28 -0500 The eventual use of the historic Standard Oil gas station in the corner of Circus Square Park will remain unknown at least until city commissioners meet again June 3. |
| WCHS students stock shelves at food pantry Wed, 21 May 2008 11:36:30 -0500 Two days each week, First Baptist Church opens the doors to its food pantry for those who need assistance, and at the end of those two days, its shelves are almost depleted. |
| New BG business will add 350 jobs Wed, 21 May 2008 11:36:31 -0500 A business providing 350 full-time jobs is heading to Bowling Green, but other details are on hold pending a news conference next week. |
| BGFD honors school staff, student for saving teacher Wed, 21 May 2008 11:36:32 -0500 For their quick thinking during an emergency, a Holy Trinity Lutheran School student and two Holy Trinity staff members were honored Tuesday by the Bowling Green Fire Department. |
| Bowling Green cyclists holding ‘Ride of Silence’ tonight Wed, 21 May 2008 11:36:33 -0500 Bowling Green cyclists will take part today in the international “Ride of Silence” to honor cyclists who have been killed or injured while cycling on public roadways. |
| Appointed prosecutor nails down Logan-Todd election win Wed, 21 May 2008 11:36:33 -0500 After being appointed to the position several months ago, Gail Guiling has now won the right to serve as commonwealth’s attorney of Logan and Todd counties for at least four years. |
| Boswell, Guthrie will battle for Lewis’ seat Wed, 21 May 2008 11:36:34 -0500 State Sen. David Boswell, D-Owensboro, will face off with State Sen. Brett Guthrie, R-Bowling Green, in the fall race for the seat being vacated by U.S. Rep. Ron Lewis, R-Cecelia. |
| King, Thompson win in 16th Wed, 21 May 2008 11:36:34 -0500 “(Wednesday) is another whole new day,” Logan County Democrat Martha Jane King said after securing the nomination for 16th District State Representative seat. |
| POLICE NEWS: Man needs staples after pizza roll fight Wed, 21 May 2008 11:36:38 -0500 A Bowling Green man was hit with a baseball bat and knocked unconscious over a fight that began over the placement of pizza rolls. |
| Seniority Wed, 21 May 2008 10:45:51 -0500 In a sectioned off part of the Warren Central High School parking lot Friday, colorful balloons filled with water and flour, shaving cream and Silly String went flying, and soon the sectioned off lot was a colorful, wet mess. So were the students. Every school has a set of activities that become a part of student life - building a sense of community and providing an outlet. For high school seniors, these activities are what they look forward to as they rise in rank one year after the next. “They are special to us,” said Warren Central High senior Trent Edison, 17, of the senior traditions. “We live to make these moments better than the year before.” The balloon fest at Warren Central is a way to let the seniors blow off steam before finals, said John Dempsey, assistant principal at the high school. He said the activity just kind of started and continued every year. “There’s no telling how many balloons these students have,” he said. “It’s a pretty cool tradition.” “I love it,” said Monica Ledbetter, who with friends bought about 2,000 balloons to throw. “We plan for this day. It’s something we look forward to all year.” The high school has other traditions, including a senior cookout, a dodgeball tournament, a car show and leaving their handprints on the wall outside the library. At Greenwood High School, seniors do activities during finals week, such as play in a powderpuff football game. But because the school is so large, it’s hard to do some activities that are intimate, such as a senior cookout, said Vicki Schmitt, senior English teacher at Greenwood. A tradition that has been around for many years at Bowling Green High School is reserving the home side of the school’s gym for seniors. During assemblies - pep rallies, in particular, the seniors sit on the home side while the opposing team’s side is reserved for freshman, sophomores and juniors. “As an adult, you think, is that a big deal, but it is a big deal,” principal Gary Fields said. “It’s something the seniors look forward to. It’s a time for them to say, ‘This is our year.’ ” In addition to senior projects and certain activities, one of the oldest traditions schools offer seniors is the prom. Common prom activities include dining, dancing, socializing and crowning a prom king and queen, who are chosen by classmates. “It’s the glamour that’s associated with this tradition that makes it what it is,” Schmitt said. “It’s buying the tux and the dresses, getting a limo and doing dinners. “It’s special for the kids.” Traditions are entrenched in high school culture, said Winnie Cohron of Warren County Schools. Traditions, she said, are a way of reflecting and celebrating experiences at school - how students have grown and who they have become. Traditions typically also are reminders that everything students have done is a stepping stone to what’s next, she said. Traditions mark a transition point for most children, Cohron said. Anytime there is a transition point, our culture typically marks those transitions with specific ceremonies or events, such as graduation - another major senior tradition. “It’s important to parents and students,” she said. “It’s a recognition for students that life is going to change - there is a past and a future.” |
| Math teacher figures it’s time to retire Wed, 21 May 2008 10:45:55 -0500 Being a teacher was just what Jill Price was meant to do, and after 27 years, the math and computer programming teacher at Warren Central High School has no regrets about her career choice. Price will say goodbye to Warren Central - she plans to retire at the end of the school year. “It’s been good,” Price said. “It’s been very rewarding.” Born in Missouri but raised in Bowling Green, Price began her career as a math teacher in Oldham County after graduating from Western Kentucky University. She said when she graduated there were no openings in the county, so she interviewed with Oldham County Schools, Carroll County Schools and Gallatin High School in Gallatin, Tenn. “My first year, I was nervous. The first day you’re always a little anxious, but you’re more anxious starting as a young teacher,” she said. “I learned early on, you have to establish the classroom then modify it as needed. “I had a good experience my first year in Oldham County High School.” After getting married, Price returned to Bowling Green. In 1982, she began teaching math at Warren Central High. “I never taught calculus,” she said. “But I’ve taught every other math class offered here.” Price said she has watched the high school change over the years. She said in the late ’80s the school boasted a population of more than 2,000 students and classes were held in trailers - “on stage or anywhere there was a spot,” she said with a giggle. Over the years, Price has garnered several accolades, including being the Tandy Technology Scholar and the Outstanding Young Educator nominee. The school’s computer programming teams, under her direction, have won several trophies. Price, who started college undecided in her field of study, found a joy in tutoring, which led to her fascination with education. She said when she was thinking of a career, she didn’t want something boring. And by no means has being a teacher been boring, she said. “As a teacher, there are times where I can tell the students got it,” she said. “For so many students, math is not their favorite subject. But getting them to like it, if not love it, has been something I’ve tried to do. And most of the time I think I was successful. I think they could tell ... I love math, loved teaching math.” However, Price said she is ready to do something different. But that doesn’t mean she won’t miss Warren Central High School. She said she will miss her co-workers - the network formed in the school’s annex - and the students. “It hit me between classes - talking to them as they passed by in the hallway - that I won’t have those relationships with students anymore,” she said. Price said although she is not quite sure what she will be doing following retirement, she is sure she won’t stay away from the working world long. “Maybe I’ll find something else I love just as much as I love math,” she said. |
| Taking notes Wed, 21 May 2008 10:45:58 -0500 A look at what’s going on in the field of education. Russellville wins Ky. School Board award The Kentucky School Board Association has awarded a Public Education Achieves in Kentucky Award to Russellville Independent Schools for the system’s districtwide, performance-based education program. Russellville’s schools offer performance-based education at all grade levels, allowing, for example, elementary students to attend middle school social studies classes or middle schoolers to take algebra at the high school. Thanks largely to the program, the district ranked eighth on the list of most improved CATS scores in 2006. During the 2006-07 school year, every student at the middle school earned at least one high school credit in algebra I, geometry, physical education, keyboarding or music. “Instead of sitting in a classroom in which (a bored student) has clearly mastered the content, he is now able to move to a classroom in which the content area is more challenging,” wrote Stevenson Elementary School teacher Cyndi Young in a letter nominating the system for the PEAK Award. Technology has also been a key to the program, with the system creating a virtual learning academy to allow students to take online classes through universities and the Kentucky Virtual High School. The district also invested in laptops for every teacher. The PEAK Award was established in 1997 by the KSBA board of directors. Collins of WEMS is Teacher of the Year Warren East Middle School teacher Sharon Collins has been selected as Teacher of the Year by the Kentucky Association of Teachers for Family and Consumer Sciences. She will represent the state in the 2009 competition for national FCS Teacher of the Year. Collins has taught at the middle school level throughout her teaching career in Warren County Public Schools. Her career started at Henry F. Moss Middle School, where she had the largest Kentucky Family, Career and Community Leaders of America (then Future Homemakers of America) chapter. For three years she left teaching to work for the University of Kentucky Cooperative Extension Service as a family and consumer science agent in Hart County. She left the position in 2000 to return to middle school teaching. WKU dean appointed to board by Beshear Dr. John Bonaguro, dean of Western Kentucky University’s College of Health and Human Services, has been appointed by Gov. Steve Beshear to the Southern Growth Policies Board. Bonaguro replaces Frank Jemley on the board, which works to improve facilities and procedures fro study, analysis and planning of government policies, programs and activities of regional significance. The board assists in prevention of interstate conflicts and promotion of regional cooperation. Beshear also reappointed WKU history professor John A. Hardin to the Kentucky Oral History Commission through 2012. The commission is a nationally recognized program with a collection of more than 25,000 oral history interviews and was created to preserve the legacy of Kentuckians. WKU’s Dana Adams wins NextGen award Dana Adams, a student in Western Kentucky University’s Nonprofit Administration (American Humanics) minor program, has been selected for a national nonprofit internship award. Adams, a graphic design major from Franklin, will receive the NextGen award. The award is part of an American Humanics Inc. national initiative funded by the W.K. Kellogg Foundation. The award provides recipients with a $4,500 nonprofit internship stipend to help support them while participating in a 300-hour internship required for the American Humanics national nonprofit certification, also a requirement for the WKU Nonprofit Administration minor. Adams was chosen from a national pool of student applicants and will intern this summer with Habitat for Humanity of Simpson County in Franklin. Adams’ honors thesis will focus on brand management in nonprofit organizations. Adams has also received the national Habitat for Humanity Student Volunteer Award. BG Christian Academy represented at art fest The State Association of Christian Schools International Art Festival was April 18 at Whitfield Academy in Louisville. Bowling Green Christian Academy was represented by art work from students Jake Trabue, Taylor Boswell, Emily Schuette, Lauren Sledge, Victoria McClary, Abby Harnack, Amanda Kieffer, Nathan Cherry, Rachel Osborne, Hannah Higgins, Colleen Henson, Sydney Denton, Samantha Brooks, Matthew Propst, Hannah Williams, Ashleigh Sewell, Hannah Schuette and Gabrielle Sledge. Trabue was awarded sixth-eighth grade Best of Show for his Picasso-inspired self portrait and Higgins was awarded third-fifth grade Best of Show for her mixed media family tree origami folded book. Their art work will be sent to and displayed at the National ACSI Convention. Bowling Green Christian Academy students also brought home eight superior ribbons, nine excellent ribbons and four good ribbons. Three BG students recognized at Union Three Bowling Green area students were recognized during Union College’s recent Honors Day Convocation and Co-Curricular Awards ceremonies in Barbourville. Brian Strunk earned the Student Development Division Service Award for exceptional service, a CIRCLES Award, given to the student who best exemplifies the core values of the college, and a National Student Participation Award for his work with the mock trial team at Union. Strunk is a junior psychology major at Union and a graduate of Warren East High School. Jason Lane Wilson was presented with the Dr. Cecil H. Wilson Junior Award for the junior student with the highest scholastic average, and the Wimmer Chemistry Award for the student showing the greatest promise in the field of chemistry. Wilson is a junior math major and a graduate of Warren East High School. He is the son of Sharlene Newton of Bowling Green. Emily Ground, sophomore biology major, received the Outstanding Tutor award for her outstanding work as a tutor in Union’s Academic Resource Center. Ground is also a graduate of Warren East and is the daughter of Stevie Elwood and Loria Ann Ground of Smiths Grove. Union College is a private liberal arts college in Barbourville and related to the United Methodist Church. BG’s Sabiston wins Sumitomo scholarship Sumitomo Electric Wiring Systems Inc. announced that Derek Sabiston, son of Deana and the late Robert Sabiston of Bowling Green, is a recipient of a 2008 Sumitomo Spirit for Education scholarship. Sabiston, a senior at Greenwood High School, is a member of the Student Technology Leadership Club, the Philosophy Club and the Art Club. He has been recognized by the Kentucky High School Athletic Association for the past three years for his participation on the Greenwood High School soccer team. In addition, he has also been recognized for his academic achievements in receiving Awards of Excellence for English, Yearbook Creativity and Advanced Multimedia. He is active outside school, participating in SKY FUTBOL and Warren County recreational basketball as well as designing artwork for GHS clubs, sports and camps. Sabiston plans to attend Western Kentucky University this fall. The Sumitomo Spirit for Education Scholarship Program was created in 1997 to commemorate the 10th anniversary of the founding of Sumitomo Electric Wiring Systems Inc. The scholarship provides one-time awards of at least $1,500 to children of associates planning to attend an accredited college, university or vocational school. 6 complete Dynamic Leadership Institute Under the leadership of Dr. Juanita Bayless, associate dean and campus director, and James McCaslin, assistant director, Western Kentucky University’s Glasgow campus celebrated the completion of its Dynamic Leadership Institute this spring. Six students completed Phase One of the program and five others advanced through Phase Two. The graduates are Lori Avery, Bambi Button, Mike Fogle, David Scott, Jane Wyatt, Blair Ramsey, James Abney, Sabrina Ellis, Trae Gordon, Jessica Harrelson and Kimberly Rushing. The students participated in six leadership programs. Topics addressed in the training were leadership style, creative problem solving, the role of personality in leadership, diversity strategies, visionary leadership, emotional intelligence, business etiquette and team decision making. Students celebrated the completion of the program May 2 at a banquet in Glasgow. The campus has provided DLI’s initial phase since the fall 2002 and added the second phase in fall 2005. The program is offered each semester. Six Warren Countians graduate from Murray The following Warren Countians were among the May graduates of Murray State University: David Briggs, bachelor of science; Taylor Brown, bachelor of science in nursing; Erin Hampton, bachelor of science; Shannon Lynn, bachelor of science; Carolyn McAliley, bachelor of science; and Andrea Slaughter, bachelor of science. |
| Darrell W. Butler Sr. Wed, 21 May 2008 11:20:03 -0500 GLASGOW — Darrell Wayne Butler Sr., 54, of Bowling Green died May 17, 2008, at UK Medical Center in Lexington. The Warren County native was a former construction worker. He was a son of the late Roy and Edna Butler. Funeral is at 1 p.m. Friday at Hatcher & Saddler Funeral Home, with graveside service at 3 p.m. Friday at Fairview Cemetery. Visitation is from 5 p.m. to 9 p.m. Thursday at the funeral home. Survivors include his wife, Doris; four sons, Russell Moore and Randy Moore of Bowling Green, Darrell Butler Jr. of Frankfort and Stuart Butler of Fort Hood, Texas; three daughters, Lou Ann Moore of Bowling Green, Lisa Duvall of Mississippi and Katie Butler of Franklin; a brother, Terry Butler of Bowling Green; three sisters, Pam Richmond and Carolyn Bunch of Bowling Green and Martha Groce of Edmonson County; nine grandchildren; a great-grandchild; and several nieces and nephews. |
| Ernest L. Carter Wed, 21 May 2008 11:20:04 -0500 FRANKLIN — Ernest Lewis Carter, 91, of Franklin died May 20, 2008, at his residence. The Todd County native was a farmer and a lead carpenter in construction. He was a member of Franklin First Baptist Church, where he served as deacon and sang in the choir, and was also the former song leader and deacon at Cedar Grove Baptist Church. He was also a member of Franklin Masonic Lodge No 177. He was a son of the late Walter Carter and Maude Moore Carter and the husband of the late Evelyn Carter. Funeral is at 2 p.m. Thursday at Booker-Gilbert Funeral Home, with burial in Greenlawn Cemetery. Visitation is in progress today at the funeral home. Masonic rites are at 7 p.m. today at the funeral home. Expressions of sympathy may take the form of contributions to Franklin First Baptist Church Music Department. Survivors include a daughter, Judy Stovall and her husband, John, of Franklin; a sister, Evelyn Jernigan of Franklin; three grandchildren, Michael Stovall, John Stovall and Mark Stovall; four great-grandchildren, Andrew Stovall, Evan Stovall, Delaney Stovall and Carter Preston Stovall; and a special best friend, Edith Howser of Franklin. |
| Rebecca Childress Wed, 21 May 2008 11:20:04 -0500 BROWNSVILLE — Rebecca Childress, 87, of Mammoth Cave died May 21, 2008, in Brownsville. Funeral arrangements, which are incomplete, are under the direction of Patton Funeral Home, Brownsville chapel. |
| Zelma Gooden Wed, 21 May 2008 11:20:05 -0500 GLASGOW — Zelma Gooden, 96, of Glasgow died May 21, 2008, at a Glasgow nursing home. Funeral arrangements, which are incomplete, are under the direction of A.F. Crow & Son Funeral Home. |
| Bobby H. Harden Wed, 21 May 2008 11:20:05 -0500 Bobby H. Harden, 69, of Bowling Green, formerly of Campbellsville, died May 20, 2008. He served many years in law enforcement, including as chief of Metro Police in Campbellsville. Bobby was the founder of Harden Millwork in Bowling Green and retired in 2007. He is also retired from the Kentucky National Guard after 20 years of service. He was a member of Elkhorn Masonic Lodge F&AM No. 568 and a former board member of the Builders Association of Bowling Green. He was honored twice as associate member of the year. He was a son of the late Lindsey Harden and Ruth Harden of Bowling Green, who survives. He was preceded in death by his father and mother-in-law, Presley and Pauline Chelf; and a brother-in-law, Presley and Pauline Chelf; and a brother-in-law, John McTighe. Funeral is at 1 p.m. Friday at J.C. Kirby & Son Funeral Home, Lovers Lane chapel. Visitation is from 3 p.m. to 8 p.m. Thursday and from 9 a.m. to 1 p.m. Friday at the funeral home. Masonic service is at 7 p.m. Thursday at the funeral home. Expressions of sympathy may take the form of contributions to Broadway United Methodist Church Building Fund, 1323 Melrose St., Bowling Green, KY 42104 or Kosair Children’s Hospital in Louisville. Online condolences may be made at www.jckirbyandson.com. Other survivors include his beloved wife, Trudy; his children, Robin Williams and her husband, Joe, of London, Bob Harden Jr. and his wife, Pam, of Franklin, Tenn., Stefanie Massey and her husband, Lance, of Nashville and Allison Sexton and her husband, Mack, of Bowling Green; grandchildren, Brooke, Sarah and Ethan Harden, James Williams, Ann-Riley Sexton and Ava Massey; and an aunt, Eloise Harden of Campbellsville. |
| Jesse Hardin Wed, 21 May 2008 11:20:06 -0500 BROWNSVILLE — Jesse Hardin, 74, of Sunfish died May 20, 2008, at his residence. The Edmonson County native was retired. He was a son of the late Ada Hayes Hardin and Albert Lee Hardin. He was preceded in death by a son, Timmy Hardin; a daughter, Lucinda Mount; two sisters, Sally Fentress and Loveda Harris; a brother, Johnny Hardin; and a stepmother, Flossie Hardin. Funeral is at 11 a.m. Friday at Vincent Church, where he was a member, with burial in Vincent Church Cemetery. Visitation begins at noon Thursday at the church. Patton Funeral Home, Brownsville chapel, is in charge of arrangements. Online condolences may be made at www.pattonfuneralhome .com. Survivors include his wife, Goldie Mae Durbin Hardin; five sons, Doug Hardin and his wife, Betty, of New Albany, Ind., Roger Hardin and his wife, Delaine, and Matt Duvall, all of Sunfish, Dwaine Hardin of Clarksville, Tenn., and Troy Hardin and his wife, Sharon, of Chalybeate; three daughters, Lori Hudson and Tonya Doan and her husband, David, all of Sunfish, and Crystal Hogan and her husband, Ronnie, of Dixon; three brothers, Carl Hardin of Louisville and Edward Hardin and Donald Hardin, both of Sunfish; a stepbrother, Norman Meredith of Salem, Ind.; 20 grandchildren; and nine great-grandchildren. |
| Sarah E. Johnston Wed, 21 May 2008 11:20:06 -0500 MUNFORDVILLE — Sarah Elizabeth “Billie” Johnston, 86, of Cub Run died May 21, 2008, at a Horse Cave nursing home. The Grayson County native was born Dec. 3, 1921. She was a homemaker and a farmer. She was a daughter of the late Walton Pierce and Clara Lush Pierce and the wife of the late Robert Johnston. Funeral Mass is at 11 a.m. Friday at St. Benedict Catholic Church, where she was a member, with burial in St. Benedict Cemetery. Visitation is from 2 p.m. to 9 p.m. Thursday and from 8 a.m. to 10 a.m. Friday at Sego Funeral Home. Rosary service is at 6 p.m. Thursday at the funeral home. Survivors include four sons, Noel Johnston of Munfordville, Brad Johnston and Bobby Johnston, both of Cub Run, and Kevin Johnston of Bowling Green; two daughters, Bonnie Johnston and Sue Moore, both of Louisville; a sister, Eula Gross of Leitchfield; and seven grandchildren. |
| Lucy L. Kessinger Wed, 21 May 2008 11:20:07 -0500 Lucy Lee Edwards Kessinger, 92, of Hopkinsville and a longtime resident of Bowling Green died at 11:58 p.m. May 18, 2008, at a Hopkinsville nursing home. The Spring Lick native was a graduate of Horse Branch High School. During her years in Bowling Green, she worked several jobs in public service, including Thrifty stores, J.C. Penney and General Nutrition Stores. Before her retirement at 85, she worked with her daughter and son-in-law at the Bar-B-Que Restaurant. She enjoyed helping the customers and talking Kentucky basketball. Her favorite hobby was quilting. Her other great interest was her involvement with her Sunday school class at Forest Park Baptist Church. She was a daughter of the late Ilden Edwards and Zella Watson Edwards. She was preceded in death by a sister, Minnie Vey Reeks. Funeral is at 3 p.m. Sunday at Johnson-Vaughn-Phelps Funeral Home, with burial in Bowling Green Gardens. Visitation is from 1 p.m. to 3 p.m. Sunday at the funeral home. Online condolences may be sent to jvpfh@bellsouth.net. Survivors include three daughters, Lillie K. Carithers and her husband, Don, of Norman, Okla., Lou K. Dunn and her husband, Shirrell, of Hopkinsville and Joyce K. Parker and her husband, James, of Bowling Green; four grandchildren, Karen Hager of Norman, Terry Dunn of Lexington, Tracey Pace of Bowling Green and Dianne Browning of Hopkinsville; four stepgrandchildren, Mike Parker, Jerry Parker, Terry Parker and Donna Carithers Hilburn; eight great-grandchildren, Daniel Dunn, Beth Goodrich, Joshua Dunn, Jason Long, Meagan Hallum, Bryan Schwab, Corey Schwab and Dallas Schwab; nine great-great-grandchildren; and a nephew, Bill Reeks. |
| Robert Merideth Wed, 21 May 2008 11:20:07 -0500 PARK CITY — Robert Merideth, 86, of Park City died May 20, 2008, at The Medical Center at Bowling Green. The Edmonson County native was a retired maintenance engineer for Mammoth Cave National Park, a World War II Army Air Corps/Air Force veteran and received the Asian Pacific Medal with three Bronze Stars, Presidential Unit Citation and Victory Medal. He was a member of D.A.V., a 50-year member of Park City Masonic Lodge No. 934 F&AM, Cave City Chapter No. 252 O.E.S., N.A.R.F.E. and Park City United Methodist Church. He was also a Kentucky Colonel. He was a son of the late Virgle Merideth and Estella Gore Merideth. Funeral is at 1 p.m. Thursday at Patton Funeral Home, Park City chapel, with burial in Evergreen Cemetery with military service at graveside. Visitation is from 1 p.m. to 8 p.m. today and begins at 9 a.m. Thursday at the funeral home. Masonic service is at 7 p.m. today at the funeral home. Online condolences may be made at www.pattonfuneralhome .com. Survivors include his wife of 61 years, Marjorie Hogan Merideth; a daughter, Treva Nell Childress and her husband, Eric, of Park City; two sons, Robert Wayne Merideth and his wife, Martha, of Jamestown and Donald Dane Merideth and his wife, Janis, of Charleston, Mo.; three grandchildren, Dana Cox and Christopher and Jody Merideth; four stepgrandchildren; three great-grandchildren; 10 great-stepgrandchildren; and two great-great-stepgrandchildren. |
| Ruel Pruett Wed, 21 May 2008 11:20:08 -0500 Ruel Pruett, 82, of Bowling Green went to be with the Lord at 2:10 p.m. May 19, 2008, at Commonweath Regional Specialty Hospital in Bowling Green. The Richardsville native was born Sept. 7, 1925. He was a member of Mount Pleasant Church of Christ and the Bowling Green Masonic Lodge No. 73 F&AM. He served in the Navy during World War II and was a Proud Plank Holder on the Aircraft Carrier USS Bennington when it was commissioned. After his return to Bowling Green, he was a butcher at Edgewood Market. Later he moved to Louisville, where he became involved in construction. In 1957, he moved to Miami, where he continued to work in construction until his retirement. He returned to Bowling Green in 2007 after the death of his wife, where he spent the last 10 months of his life with his beloved family. He was a son of the late Gillie Pruett and Ethel Whalin Pruett. He was preceded in death by his wife of 60 years, Faustina “Tina” Smith Pruett, who died June 27, 2007; four brothers, James, Fred, Estle and Herman Pruett; and a sister, Moez Young. Funeral is at 11:30 a.m. Friday at J.C. Kirby & Son Funeral Home, Broadway Avenue chapel, with burial in Fairview Cemetery. Visitation is from 4 p.m. to 9 p.m. Thursday at the funeral home. Online condolences may be made at www.jckirbyandson.com. The family would like to thank all the nurses and doctors who cared for Ruel, especially Dr. Hope Havener, whose caring and compassion touched the entire family. Survivors include a son, Nelson Ruel Pruett and his wife, Mamie, of Dallas; granddaughters, Sarah Jean Pruett of Houston and Ruth Ann Pruett of Garland, Texas; three brothers, Paul Pruett and his wife, Christbelle, Randel Pruett and Marvin Pruett and his wife, Jonell, all of Richardsville; four sisters, Olean Raymer and Gerry Utley and her husband, David, all of Bowling Green, and Avanell Simpson and Victoria Jackson and her husband, L.W., all of Richardsville; and several nieces, nephews, great-nieces and great-nephews. |
| Patricia M. White Wed, 21 May 2008 11:20:08 -0500 Patricia Marie Stallings White, 61, of Bowling Green died May 16, 2008, at her residence. The Kansas City, Mo., native was born Aug. 21, 1946. She was a former retail sales clerk at Kroger and a proof reader in the catalog department of Camping World. She was a loving mother and friend. She tried to help everyone and had never seen a stranger. She had a wonderful sense of humor. She was a daughter of the late Oliver “Brownie” Brown and Agnes Marie Elliott Brown of Kansas City, who survives. Private memorial service and burial is in Kansas City. Cremation was chosen. Visitation is from 4 p.m. to 8 p.m. Friday at J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. Online condolences may be made at www.jckirbyandson.com. Other survivors include a daughter, Virginia Marie Miller and her husband, Jimmy D., of Bowling Green; a son, John Elvin Pilcher IV of Jacksonville, Fla.; three sisters, Ramona Buchanon and her husband, Mel, of Sacramento, Calif., and Arnette Kimzey and Kathy Salisbury, both of Kansas City; a brother, Buzzie Newburn of San Diego; and several stepgrandchildren, great-stepgrandchildren, nieces, nephews, great-nieces and great-nephews. |
| Margaret L. Whitis Wed, 21 May 2008 11:20:09 -0500 Margaret Lee Brinson Whitis, 73, of Bowling Green entered into eternal rest with her heavenly father at 4:25 a.m. May 20, 2008, at a Bowling Green nursing home. The Pulaski County native was born Dec. 31, 1934. She was a former retoucher for Chess Johnson Photography and office manager of Clover Leaf Construction, Southern Kentucky Concrete, Wilkinson Equipment and Equipment Renewal and Hydraulics. She attended Richardsville Baptist Church and First Pentecostal Church. She was a devoted wife and a loving mother and grandmother. She was a daughter of the late George Lawrence “Broom” Brinson and Vienna “Vie” Serena Schoolcraft Brinson and the wife of the late Edward D. Whitis. She was preceded in death by a sister, Genevieve Trimble. Funeral is at 2 p.m. Friday at Hardy & Son Funeral Home, Bowling Green chapel, with burial in Fairview Cemetery. Visitation is from 5 p.m. to 9 p.m. Thursday and from 9 a.m. to 2 p.m. Friday at the funeral home. Online condolences may be made at www.hardyandsonfuneral homes.com. Survivors include a daughter, Myra Whitis Hall and her husband, Roger D., of Bowling Green; a son, Lawrence Edward Whitis and his wife, Donna Jean, of Alvaton; two sisters, Joyce Hamm and her husband, Harold, of Somerset and Louise Carter and her husband, John, of Louisville; two grandchildren, Elizabeth Nicole Lee Whitis of Alvaton and David Warren Hall of Bowling Green; and several nieces, nephews, great-nieces, great-nephews, many friends and loving staff of Harborside Health Care of Bowling Green. |
| Robert H. Whitson Wed, 21 May 2008 11:20:10 -0500 Robert H. Whitson, 86, of Bowling Green died at 9:59 a.m. May 19, 2008, at The Medical Center. The Beech Creek native was a World War II Army Air Force veteran, holding the rank of sergeant. He was a graduate of Hughes Kirk High School in Beechmont and received a bachelor of science degree from Western Kentucky University. He was a member of Forest Park Baptist Church, where he served as deacon, trustee, Sunday school teacher and training union teacher and chaired numerous committees. He served on the committee for the planning and completion of the initial football field at Warren Central High School and was an avid gardener. He was a son of the late William Averitt Whitson and Inez Posey Whitson and the husband of the late Imogene McDonald Whitson. He was preceded in death by two brothers, William Averitt Whitson and Marlin Jackson. Funeral is at 2:30 p.m. Thursday at Johnson-Vaughn-Phelps Funeral Home, with burial in Fairview Cemetery. Visitation is from 4 p.m. to 8 p.m. today and from 1 p.m. to 2:30 p.m. Thursday at the funeral home. Expressions of sympathy may take the form of contributions to the American Heart Association, Forest Park Baptist Church Scholarship Fund or the charity of one’s choice. Words of condolence may be made at jvpfh@bellsouth.net. Survivors include his wife, JoAnn Jones Whitson; a son, Bobby Darrel Whitson and his wife, Jennifer, of Bowling Green; two daughters, Brenda Whitson Coomer of Bowling Green and Deborah Whitson Inman and her husband, Joseph P., of Missouri City, Texas; eight grandchildren, Rhea Coomer Jones, Jeffrey D. Whitson, Robert Christopher Whitson and Tracie T. Crabtree, all of Bowling Green, Melanie Coomer Childers of Denham Springs, La., James O. Wallace of Scottsdale, Ariz., David A. Wallace of Dallas and Jeffrey D. Tudor of Murfreesboro, Tenn.; and 13 great-grandchildren. |
| The Rev. James D. Wilson Wed, 21 May 2008 11:20:10 -0500 CAVE CITY — The Rev. James Daniel Wilson, 67, of Cave City died May 19, 2008, at The Medical Center. The Barren County native was retired from the Hart County Creamery. He was a son of the late Elbert Wilson and Pauline Hatcher Wilson. Funeral is at 1 p.m. Thursday at Servant Valley Baptist Church, where he was a member, with burial in Cave City Cemetery. Visitation is in progress today at the church. Bob Hunt Funeral Chapel is in charge of arrangements. Survivors include his wife, Margaret Hatcher Wilson; a son, J.D. Wilson of Green County; three brothers, Stanley Wilson and Robert Wilson, both of Cave City, and Phillip Wilson of Merry Oaks; four grandchildren; and six great-grandchildren. |
| Patricia F. Wright Wed, 21 May 2008 11:20:10 -0500 INDIANAPOLIS — Patricia “Patty” F. Wright, 69, of Indianapolis died May 19, 2008, at her home. The Scottsville, Ky., native was born Feb. 10, 1939. She worked for the city of Indianapolis in the Department of Parks and Recreation prior to retiring. She was a daughter of the late Donald Hudson and Gertha Douglas Hudson. She married Russell R. Wright on Dec. 22, 1961. He preceded her in death. She was also preceded in death by a brother, Ronald Hudson. A celebration of life service is at 10:30 a.m. EDT Thursday at Wilson St. Pierre Funeral Service and Crematory, Greenwood chapel, with burial in Greenwood Cemetery. Visitation is from 5 p.m. to 9 p.m. EDT today and begins at 9:30 a.m. EDT Thursday at the funeral home. Online condolences may be made at www.wilsonstpierre.com. Survivors include two sons, Dale Wright and his wife, Sharon, of Bargersville and Brad Wright and his wife, Tamara, of Indianapolis; seven grandchildren, Jonathon Wright, Jessica Wright, Josh Wright, Amanda Willis and her husband, Michael, Glenna Wright, Ashley Wright and Russell Wright; and four great-grandchildren, Sierra Blair Wright, Bradley Willis, Courtney Willis and Lukas Wright. |
| Transit plan would help area students Wed, 21 May 2008 10:58:15 -0500 With gas prices continuing to soar, it makes a lot of sense to initiate a program that would give area students the chance to ride a city bus to get to destinations after school. Warren County schools and GO bg transit are working on this joint option that would allow students, with written permission from their parents and school’s approval, to get off the school bus at GO bg transit stops along the school bus route. The students will then board a GO bg bus to get to their destination. So, if a student has a after-school job or if he/she needs to go to events after school, the bus would take them to these places. The program is open to all students. Planners say the program will mainly benefit middle and high school students, who are involved in the most activities. This program has a lot to recommend it. Instead of paying high prices at the pump, students can choose to save money by riding the transit system. It would be especially beneficial to younger students who don’t have their driver’s licenses and students whose parents work and aren’t available to pick them up after school. It would also help parents who do work from having to take off work to take their kids to appointments outside of school. Warren Central has riders who can use GO bg transit buses to get to doctor’s appointments or jobs. In fact, a new bus shelter will be put up at the school in case of inclement weather. We believe comprehensive groundwork has been laid and we would urge that planners consider adding the Bowling Green Junior High and Bowling Green High schools to the list. |
| 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 buffet, I could see numerous appetizing dishes, including steamed salmon, three kinds of soup, lo mien and shrimp with vegetables. The buffet still features both American and Chinese appetizers, green salad with all the fixings and an ice cream and dessert bar. The only items that seemed to be missing are some of the items like puddings, sweet salads and fried okra that for me just cluttered and confused anyway. My dining companion made a beeline for the fresh stir fry station, where there were two new sauces, including the one he chose, teriyaki. You can combine meats, rice, noodles and a variety of vegetables to be stir fried on the spot on a huge wok-like cooking device. He opted for noodles, broccoli, snow peas, bamboo and more - and I chimed in asking for a few of the deliciously flavorful and soft baby corn. The price of the buffet has increased from $8.95 to $9.50, but it was well worth it. I’d actually be willing to pay even 25 cents more if they’d do two things: Fill the pond with filtered water and some gold fish so that it’s not such an eyesore as you enter; and, at the request of my dining companion, bring the gong back. The gong used to signal for the chef to come out and stir fry the vegetables. It was such a nice cultural touch and the buzzer they’ve replaced it with just isn’t the same. — 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@bgdaily news.com. Beijing Restaurant 1951 Scottsville Road Bowling Green 842-2288 Hours: 11 a.m. to 9:30 p.m. Sunday-Thursday, 11 a.m. to 10:30 p.m. Friday and Saturday Cuisine: Chinese Specialties: Buffet Buffet price: Lunch $6.95; dinner and all day Sunday $9.50 Libation situation: Full bar Smoking: Yes |
| Sante Fe Cattle Co. offers lots of color Thu, 31 Jan 2008 11:39:59 -0600 Having not been to the Santa Fe Cattle Company for more than a year, I was pleasantly surprised to discover the menu has been expanded and includes a few one-of-a-kind items. I was greeted outside by a manager who opened the free swinging, barn-like doors, then greeted again as I entered the lobby. Being seated just outside the kitchen door usually prompts me to ask for a change of venue, but something told me to stay put today. My intuition was right. It added a little color to my meal. Color, because of the row of full-color plate presentation photographs the cooks effectively use for uniformity I could see when the hard-working wait staff swung open the stainless steel doors. And colorful, because when one of the wait staff dropped food off a plate as she exited the kitchen, I was close enough to hear the expletive she muttered and to see a helpful colleague soothe her co-worker. The wait staff was an interesting and pleasant part of the dining experience. It was as if they gently blended in to the southwestern, barn wood, rawhide motif, but at the same time were there whenever, and I mean whenever, needed. Our waiter was smooth but effective. He was the kind of waiter who doesn’t have to write anything down, but who gets everything right - even amid my “on the side” and unlimited questions about the side dishes and how long the veggies are cooked. I decided to skip the appetizers and have dessert instead. I usually like to have one or the other. This was hard, though, because Santa Fe has 11 appetizers to choose from, including deep fried flautas and Texas sausage, which both sounded unique and inviting. With it being so cold outside, I also skipped past the four salads, including a blackened sirloin salad with bleu cheese that had the flavor combinations I love. I opted for one of their specialties, ribs, combined with a little seafood, coconut shrimp, and my dining companion choose the one-of-a-kind chicken breast a la lawn boy. My combo platter was pricey, but I had enough for dinner that night and a few shrimp the next day. My first bite into the ribs was pleasant to the taste buds, yet tough on the teeth. The barbecue sauce had more than just a hint of what I think was orange zest and it was delicious. I’m going to have to try this at home. The meat was on the crispy side, so I asked the waiter about it and he said he’d be happy to replace the ribs, but that they do in fact cook them that way so that the sauce really cooks in and stays on. It turned out it was just the outsides that were crispy, and he was right, this method works. The coconut shrimp was fried crispy and deep in color, with a generous amount of coconut in the batter and the shrimp inside was still moist and flavorful. The green beans were overcooked for my taste - I think next time I’ll get the broccoli. Both my dining companion and I had a salad as one of our side items and it was a generous amount of lettuce, vegetables, red onion and dressing - on the side. The chicken my dining companion ate was a grilled chicken breast covered with spinach, mushrooms, saut/ed onions and Monterey jack cheese. The layers of flavors melded into one fine bite, bite after bite. The mashed potatoes came with a heap of unexpected white gravy and were, unfortunately, so dense they were hard to get through. Neither of us even wanted to take them home. I should have been listening to the same intuitive voice that told me to sit by the kitchen door when it told me to go ahead and order dessert with my meal. This was because when I ordered the dirt pie at the end of the meal, I was told the cookie crumb mix that goes over the top took 10 minutes to prepare and they had not prepped it for the day yet. Our waiter explained that it was mainly a dinner dessert, in his experience. I often go against the crowd in search of greater things. We ordered the brownie delight instead and it was a batter-gooey, slightly underbaked (and I mean that in the best way) brownie, with ice cream melting on top. Yum. So my Santa Fe suggestions include: Try something new or an old favorite - Santa Fe makes them equally well with appealing plate presentation and consistency. Want color? Sit by the kitchen door. Less color? Ask to be seated anywhere else. Want dirt pie at lunch? Order ahead as you would duck in a Chinese restaurant. And, just because the waiter describes green beans as fresh and steamed, this still may mean cooked well with bacon. I mention this not only for crispy veggie eaters like me, but for all those who like them this way. It’s OK to be different, and in fact when I complained about my beans, my dining companion exclaimed, “That’s the best way to eat green beans.” I’m sure many of you will agree. — 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. Santa Fe Cattle Company 247 Three Springs Road 843-4666 Hours: 11 a.m. to 10 p.m. Sunday-Thursday, 11 a.m. to 11 p.m. Friday and Saturday Cuisine: Southwestern Price range: $6.99 to $15.99 (Express lunch $5.99 to $6.99) Specialties: Ribs, steaks, fajitas Libation situation: Full bar Smoking: Yes |
| Double Dogs offers clever, flavorful menu Thu, 24 Jan 2008 10:15:36 -0600 Looking over the Double Dog menu, I am challenged to offer just as many clever acronyms, metaphors and cute pooch connections as they have. Where else can you get a “sit, heel and peel shrimp” as an appetizer or Pavlovian references that a hot dog will “make your mouth salivate.” The canine cleverness begins long before the menu is ever placed in your hands. In the parking lot I was greeted by a motion sensor barking dog in a dog house and pup prints embedded in the concrete sidewalk. The Double Dogs wait staff opened both doors with a greeting as welcoming as man’s best friend, minus the face licking. I sat down and chatted with the waitress, when some sad news piddled on my parade. No tennis channel in this sports bar during the quarter finals of the Australian Open that was having the best play in decades! I will give Double Dogs the benefit of the doubt. Perhaps the thought of all those bouncing balls around when everyone knows how obsessed dogs can get with tennis balls was too much to consider, but I ask you to reconsider. Tennis is a legitimate and well-watched sport. I promise. As a matter of fact, I was dining with an avid tennis-playing, tennis-watching family that very night. As we looked over the menu, I decided to get a plate of nachos. But, as we should have guessed by its name, instead of coming on a plate, the nachos came in a bowl - a doggy bowl. The Bo’s dog bowl nachos were an abundant portion of white tortilla chips, beefy chili, refried beans, Monterey and jack cheeses, pepper jack sauce, shredded lettuce and jalapenos. Two kinds of beans and three kinds of cheese might sound overwhelming, but it wasn’t. It was, you guessed it if you‘ve read my columns, a appetizing flavor combination. It came with a side of pico de gallo and another unique twist, lime sour cream. This added an additional tang that was as satisfying as a scratch behind the ear. After a heavy appetizer, both my “official” dining companion and I decided to keep it light with a Greek salad and shrimp quesadilla. The quesadilla was a combination of spicy buffalo shrimp, melted Monterey and pepper jack cheeses and grilled onions wrapped in a garlic-herb tortilla with a side of that tangy lime sour cream. The flavors blended well, but the shrimp lacked the kick the menu implied. I would suggest, if you want a kick, order some buffalo sauce on the side. The GRRRRRReek salad, as it is called on the menu, was one of the most generous portions of lettuce, spinach, Greek olives, roasted peppers, feta cheese and cucumbers that I’ve ever had. The feta cheese vinaigrette dressing I was sure went with it lacked the flavor I like with a Greek salad, so I would recommend the balsamic vinaigrette instead - but that’s just me. I had a taste (or at least a look) at the other food served at the table that night. The wings were meaty, generous and covered in sauce that really stuck to the meat, right down to the bone. The chipotle BBQ sauce is a nice variation, with just the hint of a kick. I did not try them, but an avid “hot wing” eater reported his “double dog dare you” hot wings were not even as hot as you find at some local restaurants that don’t have a gradient of four kinds of hot. So that was a disappointment. Perhaps dogs feel the same way about humans feeding them cayenne that they feel about humans feeding them peanut butter: It takes too long to get the taste out of their mouths. The bulldog Philly cheese steak offered a generous and juicy amount of marinated beef, sweet onions, bell peppers and provolone cheese crammed into a hoagie roll. Looking around as we ate, the restaurant motif has, of course, gone to the dogs. Brick walls with all kinds of cartoon dogs, as well as a soothing poster-sized photograph of two actual dogs hanging out together on the lawn. The wait staff was friendly enough, but it seemed as if there were some kind of tag team system going and different wait staff helped us with different tasks. This created moments when we were taken care of frequently and times when no one visited our table for a long period of time. Not even calling, whistling and newspaper across the nose threats worked (those are all metaphors, not what we actually did). I had eaten at Double Dogs twice before this trip to record my experience in writing. We give restaurants six weeks to get on their feet (in this case all four) and from the food to the drinks, Double Dogs used that time well. A little more fine tuning with wait staff attentiveness and all will be well. In other words, they’ve gone from jac |