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| T.C. Cherry facility officially under way Wed, 28 May 2008 11:36:32 -0500 With 11 shovels, students and school administrators tossed dirt Tuesday signaling the official groundbreaking for the new T.C. Cherry Elementary School on Liberty Way. |
| Judge told to cool it in court Wed, 28 May 2008 11:36:35 -0500 Frank Wakefield II, district judge in Allen and Simpson counties, has been suspended for 30 days by the Kentucky Judicial Conduct Commission. |
| Beshear touts his own ethics reforms Wed, 28 May 2008 11:36:40 -0500 Gov. Steve Beshear flew into Bowling Green this morning to tout the executive order he signed Tuesday tightening rules for Executive Branch employees. |
| Tourism scene could see boost from motor events Wed, 28 May 2008 11:36:42 -0500 With high gas prices, motel occupancy is expected to decline this year. |
| Several projects under way across city’s roadways Wed, 28 May 2008 11:36:43 -0500 It’s practically a rite of summer - road crews working in the blistering heat on paving and other street projects throughout the city. |
| Students, nonprofit will target underage drinking Wed, 28 May 2008 11:36:45 -0500 Several area students will use this summer to do the “leg work” to produce a marketing campaign against underage drinking. |
| Man shot in leg during robbery attempt Wed, 28 May 2008 11:36:46 -0500 A man was shot just before 9 p.m. Tuesday during a robbery in the 1100 block of Stubbins Street. |
| Suspected bomb blown up Wed, 28 May 2008 11:36:50 -0500 A suspicious bag was detonated by police bomb technicians Tuesday night outside the Salvation Army at 400 W. Main Ave. |
| POLICE NEWS: Man charged; criminal mischief reported Wed, 28 May 2008 11:36:52 -0500 Arrest — Jeffrey Wade Pearson, 28, 2042 Rock Creek Road, Apt. 5, was charged with first-degree possession of a controlled substance and possession of drug paraphernalia at 12:59 a.m. Tuesday at Kelley and Louisville roads, according to a Bowling Green Police Department report. |
| life enrichment Wed, 28 May 2008 09:46:38 -0500 Inside the Eloise B. Houchens Center on Adams Street, Esli Pelly showed several participants Thursday how to turn trash to treasure - making window boxes out of freezer baskets, a paper towel holder out of a clothes hanger, luminaries out of coffee cans and art out of an old window. “You can be endless with your imagination,” Pelly said. “It’s unbelievable the things you can do with what’s lying around.” Community Education provides a unique service to Bowling Green, offering everything from computer and dance classes to an adult spelling bee and summer camps and after-school activities for children. “We do a little bit of everything,” said Anne Grubbs, enrichment and volunteer coordinator, who has been involved in the organization for 12 years. Community Education operates under three main components - adult enrichment, after-school and volunteerism. In addition to these components, the organization is known for its community collaborations and service learning projects. “We try to fill a lot of gaps that are not provided by other services,” Grubbs said. Since its inception, Community Education has grown to provide before- and after-school care for more than 1,200 school-age children and youth on school days, and for as many as 500 children during all-day programs, which are offered during school breaks. The organization also offers a variety of activities during three terms - fall, winter and spring - which garners anywhere from 300 to 400 participants per term. The classes, which teens can take but are mostly for adults, Grubbs said, are usually held inside school buildings. The “Trash to Treasure” class - using items that preserve history, such as milk buckets and old canning pots - was an encore class, Pelly said. The class was geared toward those who liked home and gardening projects. “I’m always interested in gardening and watercolors,” said Kim Skipper, a participant who frequents Community Education classes. Pam Elrod, another participant, said she takes classes once or twice a year. “I like to get new ideas ... find new things to do,” she said. Community Education in most places is an extension of the school system, Grubbs said. But because there are two school systems here, Community Education is independent and functions with government and education agencies, she said. “One thing that is important is we don’t try to take programming away from anyone,” Grubbs said. “We try to point people who have a need to the right service provider.” Executive director Debi Wade Jordan said previously that the organization provides programming as cost-effectively as it can, and programs tend to be costly. She said functions, such as Spell-A-Bration - one of the organization’s fundraisers - help offset program costs. Yet the services Community Education provides are invaluable, Pelly said. Those interested can learn to paint, do yoga, use a computer, basket weave and take a picture like professionals do - “without a lot of pressure,” Grubbs said. “This organization gives people the opportunity to learn something new that enriches their lives,” Pelly said. “And there are so many different things to learn.” The local organization is part of the Kentucky Community Education Association. The organization is a creative and cooperative approach to learning as a life-long process. Grubbs said Community Education is different in every community. She said the thing about community education is it adapts to the community it is in. “It’s life enrichment,” Elrod said. “Community Education has a special place in this community.” — For a list of Community Education offerings, see www.bgwc-commed.org. |
| Wilson named a Highly Skilled Educator Wed, 28 May 2008 09:46:46 -0500 An educator for more than 30 years, Warren East Middle School curriculum coordinator Nancy Wilson set a goal to become designated one of the state’s Highly Skilled Educators. And she accomplished that goal. “I have a passion for learning,” she said. Wilson received notification in April that she had been selected to be designated a Highly Skilled Educator by the Kentucky Department of Education. As an HSE, Wilson will act as an adviser or mentor to a low-performing school somewhere in the state to help raise that school’s achievement. Wilson said she will not be assigned to a school until July. In October, she filled out an application for the program. She sent references and had to take a three-hour test in November. In January, she had three more tests in Frankfort that consisted of knowledge about technology, presenting professional development and teamwork. She said she also had to have a CD made showcasing her teaching skills and a site visit was held. “You had to pass all of these stages ... just waiting all the time to see if you passed to the next step,” she said. Wilson joins 46 others in the state who have earned the HSE title this year. “A lot of the things I do now, an HSE would do,” she said. “I really just wanted to see if I could accomplish this goal. It feels good, and I am excited I have this opportunity. It is a little sad ... leaving Warren East Middle School.” The Virginia native has been at the school since it opened 20 years ago. But her educational journey did not start there. After receiving a bachelor’s degree from Bluefield College in Bluefield, W.Va., Wilson taught in Virginia for 11 years - teaching kindergarten for two years and physical education and social studies for nine years at the high school level. She moved to Kentucky when her parents bought a farm here. Wilson began as a teacher at the middle school - teaching social studies for nine years - until becoming the part-time curriculum coordinator in 1995. The position became permanent in 1999. As curriculum coordinator, her duties include helping teachers with anything they need and introducing them to new instructional strategies. “The whole goal is to increase student achievement,” she said. “This is a wonderful school system to work with. They are so progressive in education.” Wilson earned a master’s degree from Western Kentucky University. Since 1990, the Highly Skilled Educators program has identified and trained more than 350 educators since 1990 to work with schools identified as in need of assistance. The program will keep Wilson away from Warren East for two years, and could carry over a third year if there is a need. HSEs continue to receive their salaries and benefits through their home school districts. While serving as an HSE, Wilson will remain an employee of Warren County Schools on a leave of absence - or as Wilson put it, on loan to the state. Wilson said the assistant principal will take over as curriculum coordinator when she leaves, and when her time is up, she can return to Warren County Schools. “Hopefully, I can help the school they assign me to to increase student achievement,” she said. “Schools that perform low are not because the teachers aren’t working hard, it’s just they aren’t implementing the right strategies - because teachers do work hard. And I feel like this will be very rewarding to find out new things in education.” |
| Taking notes Wed, 28 May 2008 09:46:50 -0500 A look at what’s going on in the field of education. WKU’s student gov’t holds awards banquet The Student Government Association of Western Kentucky University held its annual awards banquet April 29. The award for Outstanding Student Senator was given to Fairdale junior Nathan Eaton. Gallatin, Tenn., freshman Doug Tate was awarded the Outstanding Committee Member Award. The award is available only to members of Senate committees and is based on outstanding contribution through work in a committee. The Kerrie Faye Stewart Memorial Award was given to Mexico, Mo., freshman Matt Vaughan. The award, open to freshmen and sophomores, is awarded based on campus involvement, academic achievement, enthusiasm and dedication, all characteristics describing the former SGA public relations vice president for whom the award is named. Brentwood, Tenn., senior Liz Goddard was awarded the Mary Angela Norcia Award. According to the bylaws of the SGA, the award “was established in 1988 in loving memory of Mary Angela Norcia, who served in various capacities on campus involvement. Similar to her characteristics, this award is based on campus leadership, academics, charismatic personality and having the ‘spirit that makes the master.’ ” This award is open to junior and senior members of the SGA senate, executive board and judicial council. The Charles A. Award for dedication to the organization was awarded to Jeanne Johnson, now former president of the SGA. The award is intended to be the highest honor awarded by the Senate to a member of the Student Government Association. The Citizens Award, for leadership and support to the Western Kentucky University community, was awarded to Dr. Barbara G. Burch, provost and vice president of academic affairs. The award is open to anyone within the WKU community. Greenwood graduate gets $500 scholarship Ryan Cummings, a Greenwood High School graduate, was the recipient of an Ernie and Martine Davis $500 scholarship as Independence Bank awarded $22,000 to area high school seniors at a scholarship reception held April 29. The Independence Bank Scholarship Program is designed to encourage high school seniors in the bank’s seven county service areas of Daviess, Hancock, Henderson, McLean, McCracken, Warren and Webster counties, to continue their education. Applicants were judged based on high school grades, ACT/SAT scores, essays and personal interviews. Junior Achievement awards 3 scholarships Junior Achievement of South Central Kentucky has awarded scholarships to three area students: Andrew Strother of Hart County High School, Nikki Hatcher of Caverna High School and Thaddeus Highbaugh of Hart County High School. Strother was awarded a $1,000 scholarship while Hatcher and Highbaugh received $500 scholarships. BGHS graduate earns four-year scholarship Benjamin T. Lawson, a Bowling Green High School graduate, received a four-year Naval Reserve Officers Training Corps Marine Option scholarship. Lawson is the son of Chip and Polly Lawson. Richmond inducted into Phi Eta Sigma Bowling Green’s Nathaniel O. Richmond was recently inducted into the Phi Eta Sigma National Honor Society at Furman University. Hope College honors Bowling Green native Bowling Green’s Erin Schumaker, a senior at Hope College in Holland, Mich., was recently given two honors at the school. She received the J. Ackerman Coles Award for scholarship in communication studies and was given the Lambda Pi Eta Book Award. The Coles Award is given to a student for excellence in communication studies while the Book Award is given to the student with the highest grade point average in communication. Hinesman graduates from Mount Union Andrew Hinesman of Bowling Green graduated May 11 from Mount Union College in Alliance, Ohio, with a bachelor of arts degree in accounting. Hargett graduates from medical school Bo Hargett, formerly of Bowling Green and a Greenwood High School graduate, graduated May 10 from the University of Louisville School of Medicine. He will begin his residency in anesthesiology with the University of Louisville hospitals. BG’s Rogers to attend WKU on scholarship Harold Rogers III of Bowling Green has received a Builders Association of Bowling Green scholarship to attend Western Kentucky University. He is the son of Harold and Cathy Rogers and is a graduate of Bowling Green High School. BG’s Phelps gets UK engineering degree Mindy Phelps of Bowling Green graduated May 4 from the University of Kentucky with a bachelor of science degree in electrical engineering. She is a graduate of Warren Central High School and will start work with Toyota in July. She is the daughter of Tim and Betty Phelps. 31 Western students to be Spirit Masters Western Kentucky University has selected 31 students as Spirit Masters for 2008-09. Spirit Masters are the official student ambassadors for WKU. The purpose of the organization is to promote service, enhance pride and communicate an increased understanding of WKU. All Spirit Masters must be students in good standing with the university and must have a GPA of 2.5 or higher. The 2008-09 Spirit Masters include: Kelly Jan Austin, a Calhoun senior and a biology major; Monique Braun, a Bowling Green junior and a political science and communications studies major; Emily Elaine Brewster, a Louisville senior and a Spanish major; Jordan Carter, a Bowling Green senior and a financial management major; Lauren Carter, a Scottsville junior and a political science and communications studies major; Dustin Clevidence, a Uniontown senior and a biology major; Rae Daniel, a Cincinnati sophomore and a broadcast news and Spanish major. Diane DeRosa-Reynolds, a Union senior and a sales marketing major; Dee Dee Donaldson, a Franklin sophomore and an elementary education major; Angelena Edwards, a Shepherdsville senior and a biology and chemistry major; Stefanie Ford, a Campbellsville senior and a corporate and organizational communications major; Audrey Fowler, a Madisonville sophomore and a nursing major; John-Mark Francis, a Scottsville junior and a political science major; Chase Goff, a Bowling Green junior and an economics and political science major; Erin Haga, a Lexington senior and a communication disorders major; Khalela Hatchett, a Nashville sophomore and a biology major; Lindsey Houchin, a Bowling Green junior and an English and allied language arts major; Aarika Hutton, a Sellersburg, Ind., sophomore and a corporate and organizational communications major; David Jolly, a Louisville sophomore and a social studies major; Reginald Lane, a Bradenton, Fla., senior and a public health major; Christopher Powell, a Bowling Green senior and a vocal music education major; Sara Puckett, a Winchester sophomore and a public relations major; Elizabeth Ralph, a Scottsville junior and a nursing major; Rachel Reetzke, a Franklin junior and a communication disorders major; Lynetra Ross, a Memphis, Tenn., junior and mass communication major; Marcus Steele, a Bowling Green sophomore and a broadcast news major; Chasity Thomas, an Owensboro junior and an elementary education major; Emily Michelle Turner, a Greenville senior and a biology major; Ena Viteskic, a Bowling Green senior and a political science and economics major; Chaz Vittitow, a Louisville sophomore and a biology major; Earlene Whitaker, a Leitchfield junior and an agriculture and political science major. |
| Delma S. Curtis Wed, 28 May 2008 11:04:42 -0500 MORGANTOWN — Delma Steenbergen Curtis, 87, of Morgantown died May 26, 2008, in Bowling Green. The Fountain Run native was born Feb. 27, 1921. She was the owner and operator of Delma’s Clothing Store in Hartford for 25 years and enjoyed a long life. She loved her family, her friends, her work and her church. She was a daughter of the late Hilry Steenbergen and Cora Crawford Steenbergen. She was preceded in death by a son and two daughters, Steven Kiper, Neoma Duke and Brenda Duke; two sisters, Catherine Wright and Geneva Hunt; and a brother, R.D. Steenbergen. Funeral is at 11 a.m. Thursday at The Church of Jesus Christ of Latter-Day Saints on Logansport Road in Morgantown, with burial in Union Chapel Cemetery in Allen County. Visitation begins at 5 p.m. today at Jones Funeral Chapel and continues Thursday morning. Survivors include two daughters, Carolyn Duke Hatcher of Smiths Grove and Christy Kiper Johnson and her husband, Dean, of Goodlettsville, Tenn.; a son, Charles Duke and his wife, Margaret, of Allen County; 12 grandchildren, Scott Allen of Bowling Green, Michael Hunt and his wife, Carol, of Berea, Wayne Hatcher and his wife, Lisa, of Hagerstown, Md., Danita Shields and her husband, Randy, and Nick Duke, all of Adolphus, Heather Gasky and her husband, Jimmy, of Morgantown, Neidra Warren of Morgantown and Trevor, Preston, Devon, Braeden and Jillian Johnson of Goodlettsville; 17 great-grandchildren; two sisters, Anna Wilson of Russellville and Dean Givens and her husband, James, of Rockport; a brother, Paul Steenbergen and his wife, Genirose, of Leitchfield; a sister-in-law, Erlene Steenbergen of Russellville; and several nieces, nephews and cousins. |
| Blake Gentry Wed, 28 May 2008 11:04:43 -0500 GLASGOW — Christopher Blake Cooper Gentry, 2-year-old son of Chris Gentry and Jessica Jessie of Glasgow, died May 27, 2008, at T.J. Samson Community Hospital from complications of pneumonia. He was preceded in death by a grandmother, Jeanie “Nana” Davidson; and a great-grandfather, Walter “Tommy” Cooper. Funeral is at 3 p.m. Friday at Hatcher & Saddler Funeral Home, with burial in Glasgow Municipal Cemetery. Visitation begins at noon Thursday at the funeral home. Other survivors include a sister, Kaitlyn Gentry; grandparents, Roger and Sue Gentry and Tony Jessie; great-grandparents, Garnet and Charleen Allen, Frances Cooper, Robert and Shirley Davidson and Raymond and Jean Jessie; two aunts, Brandi Welsh and her husband, Mark, and Kimberly Campbell and her husband, James; four cousins, Landon, Dakota and Alexia Campbell and Justin Welsh; a special family friend and caregiver, Tabbitha Melton; and several great-aunts and great-uncles. |
| Lynny D. Harshfield Wed, 28 May 2008 11:04:43 -0500 Lynny Dale Harshfield, 45, of Bowling Green died at 7:35 a.m. May 27, 2008, at his residence. The Louisville native was born April 17, 1963. He was a cashier at Jr. Food Store, loved fishing and was an avid sportsman. He was a loving grandfather and loved spending time with his grandchildren. He was a son of the late Wayne Harshfield Sr. and Marcella Lindsey Basham of Smiths Grove, who survives. He was preceded in death by a brother, Steve Hillard. Funeral is at 10 a.m. Friday at Glendale Baptist Church, 1000 Roselawn Way, where he was a member, with burial in Bowling Green Gardens. Visitation is from 4 p.m. to 9 p.m. Thursday at the church. J.C. Kirby & Son Funeral Home, Broadway Avenue chapel, is in charge of arrangements. Online condolences may be made at www.jckirbyandson.com. Other survivors include his longtime companion, Teresa Basham of Bowling Green; two stepdaughters, Ashley Lemmons of Auburn and Brittany Nichols; two stepsons, Garrett and Justin Pate; three grandchildren, Andrew, Alex and Aiden; four sisters, Annette Cline of Bowling Green, Laura Miller and her husband, Shawn, of Smiths Grove and Anita Bevel and Loretta Mercer of Caneyville; five brothers, Wayne Harshfield Jr. and Jeff Hillard and his wife, Susan, all of Bowling Green, Robert and Marcus Basham of Smiths Grove and Monty Harshfield of Manchester, N.Y.; and several nieces, nephews, great-nieces and great-nephews. |
| William C. Jordan Wed, 28 May 2008 11:04:44 -0500 William Coy Jordan, 83, of Bowling Green died at 8:25 p.m. May 26, 2008, at Caverna Memorial Hospital. The Edmonson County native was a retired maintenance technician for General Electric in Louisville, a World War II Navy veteran and a member of VFW Post in Louisville. He was a son of the late John William Jordan and Minnie Brooks Jordan and the husband of the late Martha Bryant Jordan. He was preceded in death by a daughter, Corrine Sue Baumgardner; two sisters, Annie Matarese and Helen Lake; and three brothers, Elbert Jordan, Carl Jordan and Dago Jordan. Funeral is at noon EDT Saturday at Hardy Funeral Home, Valley Chapel, in Louisville, with burial in Bethany Cemetery in Louisville. Visitation is from 1 p.m. to 8 p.m. CST today and from 9 a.m. to 8 p.m. CST Thursday at Hardy & Son Funeral Home, Bowling Green chapel, and is from 2 p.m. to 8 p.m. EDT Friday at Hardy Funeral Home, Valley Chapel. Online condolences may be made at www.hardyandsonfuneral homes.com. Survivors include five daughters, Helen Yvonne Meeks and her husband, Bill, Wendelin “Wendy” Ruey and Carla Cambron and her husband, Joe, all of Louisville, Jessica “Jay” Brooks and her husband, Ronnie, of Mammoth Cave, and Kimberly Jo Ray and her husband, Garry, of Sweeden; three sons, Walter “Buster” Jordan and his wife, Maria, of Bowling Green, James E. “Eddie” Jordan and his wife, Tammy, of Hendersonville, Tenn., and Kevin Jordan and his wife, Melinda, of Brownsville; a sister, Ruby Dugan Bolton of Bowling Green; a caregiver, Jim Kinder of Bowling Green; 23 grandchildren; eight stepgrandchildren; and several great-grandchildren and great-great-grandchildren. |
| Mary F. Key Wed, 28 May 2008 11:04:44 -0500 Mary Frances Key, 87, of Bowling Green died at 12:23 a.m. May 27, 2008, at The Medical Center. The Simpson County native was born Oct. 12, 1920. She was a housewife, a homemaker and a member of Glendale Baptist Church. She was a member of V.F.W. Auxiliary and was a loving and devoted mother and grandmother who loved her Lord and lived a Christian life daily. She was a daughter of the late Paul Spears and Annie Dowell Spears and the wife of the late William Paul Key, who died April 22, 2001. Funeral is at 1 p.m. Friday at J.C. Kirby & Son Funeral Home, Broadway Avenue chapel, with burial in Fairview Cemetery. Visitation is from 11 a.m. to 8 p.m. Thursday at the funeral home. Online condolences may be made at www.jckirbyandson.com. Survivors include a son, Danny Paul Key and his wife, Judy, of Morgantown; three daughters, Wilma Bratcher Harrod and her husband, Ben, and Marilyn Rodriguez and her husband, Marcos, all of Bowling Green, and Connie Justice and her husband, Dennis, of Russell Springs; 15 grandchildren, Tina Green, James Allen Green Jr., William Green, Jennifer Salinas, Bradley Green, Brenda Jones, Anita Whittaker, Sabrina Keown, Sammy Bratcher, Danny Paul Key II, Darnell Fulkerson, Tracy Flesner, Michael Belcher, Alisa Presnell-Trout and Danielle West; seven great-grandchildren; and several nieces and nephews. |
| Erova Martin Wed, 28 May 2008 11:04:45 -0500 LOUISVILLE — Erova Martin, 70, formerly of Bowling Green, died May 26, 2008. Funeral is at 2 p.m. EDT today at Evergreen Funeral Home, with burial in Evergreen Cemetery. Visitation begins at 1 p.m. EDT today at the funeral home. Survivors include a sister, Lida Martin; a brother, Jesse Brown Martin; and several cousins, nieces and nephews. |
| Mary J. Patton Wed, 28 May 2008 11:04:45 -0500 Mary Jane Patton, 57, of Bowling Green died at 5:30 p.m. May 27, 2008, at her residence after a lengthy battle with cancer. The Joliett, Ill., native was born Nov. 28, 1950. She was co-partner of Tapp’s Drive In for 20 years and attended Old Zion Heritage Way Baptist Church in Woodburn. She lived in Warren County for 35 years. She was strong, proud, compassionate and always put everyone first above her own feelings. She was a daughter of the late Randolph Wright and Florence Elizabeth Woolbright Wright. She was preceded in death by a son, Thomas “Junior” Patton. Funeral is at 2:30 p.m. Friday at J.C. Kirby & Son Funeral Home, Broadway Avenue chapel, with burial in Fairview Cemetery. Visitation is from 11 a.m. to 9 p.m. Thursday at the funeral home. Online condolences may be made at www.jckirbyandson.com. Survivors include her longtime companion of 20 years, Randall Tapp Sr. of Bowling Green; two daughters, Denise Cardwell and her husband, Jimmy, and Tammy Patton and her companion, Danny Forgy, all of Bowling Green; a son, Ronnie Patton and his fiancee, Paula Levings, of Bowling Green; three brothers, James “Jim” Wright and Randy Wright, both of Franklin, and Robert Wright of Bowling Green; two sisters, Brenda Baker of Franklin and Barbara Johnson of Bowling Green; 11 grandchildren, Michael and Taylor Cardwell, Shawn, Jerry, Mary Ann and Hanna Alford, Meagan and Ashlie Patton and Joseph, Kasey and Shelby Tapp; and several nieces, nephews, great-nieces and great-nephews. |
| Bobby J. Sexton Wed, 28 May 2008 11:04:46 -0500 GLASGOW — Bobby Joe Sexton, 72, of Glasgow died May 27, 2008, at his residence, where he was being cared for by Hospice of Bowling Green and his daughter, Teresa Sexton. He was born May 6, 1936. He served his country in the Army from 1958-60 at Fort Benning, Ga., and worked at several jobs in the Glasgow community, including Preston-Ropp Chevrolet as an auto mechanic, South Central Rural Telephone as a lineman and Glasgow Foods where he worked in maintenance. He was also an electrician in his spare time, along with numerous other skills. He was always willing to help anyone in their time of need and will fondly be remembered by many. He was also a member of Glasgow Bible Church. He was a son of the late Willie Sexton and Clara Edna Roller Sexton and was blessed with a marriage of 47 years to Ima Delores Basil Sexton of Glasgow, who survives. He was preceded in death by three sisters, Aline Kingrey, Eula Rae Wooten and Theodosia Priscilla Davis Noble; and three brothers, Selby, James Melvin and Cecil Clifton Sexton. Funeral is at 1 p.m. Friday at A.F. Crow & Son Funeral Home, with burial in Glasgow Municipal Cemetery. Visitation begins at 11 a.m. Thursday at the funeral home. Other survivors include three children, Regina “Gina” Reid and her husband, Russell, Teresa Faye Sexton and Christopher Joe Sexton and his wife, Christie, all of Glasgow; three grandchildren, Spencer Kyle Sexton of Glasgow, Cody Joe Sexton of Leitchfield and Courtney Shea Sexton of Glasgow, all of whom he loved dearly; a caregiver, Lydia Ann Lake; three sisters, Willie Mae Brummett, Maxine Laverne Sexton and Loretta Mosby, all of Glasgow; and several nieces and nephews. |
| Sue E. Venable Wed, 28 May 2008 11:04:46 -0500 RUSSELLVILLE — Sue Ernestine Venable, 94, of Russellville died May 27, 2008, at Logan Memorial Hospital. The Logan County native was born Nov. 14, 1913. She was a dietary supervisor at Logan County Hospital and a member of Stevenson’s Chapel United Methodist Church. She was also a member of UMW at the church and the treasurer of Stevenson’s Chapel Cemetery Fund. She was a daughter of the late L.H. Parker and Sue Ernestine Miles Parker and the wife of the late Arthur Herndon Venable. She was preceded in death by a daughter, Margaret V. Richcreek. Funeral is at 2 p.m. Thursday at Sanders Funeral Home, with burial in Stevenson’s Chapel United Methodist Church Cemetery. Visitation is from 5 p.m. to 8 p.m. today at the funeral home. Expressions of sympathy may take the form of contributions to Stevenson’s Chapel United Methodist Church building fund or Stevenson’s Chapel Cemetery Fund. Survivors include two sons, John R. Venable and his wife, Barbara, and James E. Venable and his wife, Martha, all of Russellville; a brother, Fred Stratton and his wife, Elizabeth, of Russellville; four grandchildren; seven great-grandchildren; and a great-great-grandchild. |
| City should take roads with annexed land Wed, 28 May 2008 11:01:18 -0500 We think the county government has a legitimate argument in reference to the city annexing land without annexing adjoining roads, leaving the county still responsible for maintaining the roads in areas annexed into the city. On at least two occasions in the past few years, the city has taken the taxable areas while leaving the linked road expenses in the county’s hands. This is simply not fair to the county, considering Warren County road crews and sheriff’s deputies already cover more than three times the city’s length of pavement - and on a budget one quarter the size of the city’s. In March 2007, the city took in 29 acres around Lovers Lane and Mount Victor Lane, changing the annexation ordinance specifically to leave out 6.8 acres of actual road and rights of way, leaving it still under county maintenance and emergency-service responsibility. Obviously, this was not an oversight. The question is, why did the city leave this huge burden on the county, while at the same time collecting revenue from the land it annexed? One has to conclude the city is quite aware what it is doing and is leaving the burden of maintaining and patrolling roads the city should be responsible for to the county. Another example is the city’s annexing of the land around Greenwood Lane, where Gander Mountain sits. Lots of commercial development is expected in this area, so the city will reap a large amount of occupational taxes from new jobs and property taxes from increasing land value. Here’s the catch: Once again, the city didn’t annex the road in this area. It is even more disturbing that county officials didn’t even know the area had been annexed, although no law exists that says that the county has to be asked or notified of the annexation. But if the city is going to do this on a regular basis and expect the county to maintain its roads, wouldn’t this be the responsible thing to do? The annexation issue also arose when the city annexed a subdivision, but wanted the county to mow and maintain a runoff retention basin. Mayor Elaine Walker said the city is working on a comprehensive annexation policy. It could include annexing roadways along with taxable land or a revenue sharing arrangement that would allow the county to cover its road maintenance expenses. We hope this includes the city taking care of all the land it annexes, including the roads and rights of way. We trust the two local governments will be able to work out an arrangement that will be fair and equitable to both parties. |
| 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 jackal to dingo to a pooch of a place to eat in Bowling Green. It’s like having the perfect mutt wander into your life at just the right 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. Double Dogs 1780 Scottsville Road Bowling Green 843-9357 Hours: 3 p.m. to midnight Monday through Thursday; 11 a.m. to midnight Friday through Sunday Specialties: Hot dogs, burgers, pizza Cuisine: American Price range for dinner: $4.99 to $19.99 Libation situation: Full bar Smoking: In separate bar |
| Short trip to quaint Franklin takes one to culinary heaven Thu, 17 Jan 2008 10:26:57 -0600 This week, I found not just a one-of-a-kind culinary treat, but a true recipe for success. The ingredients include two heaping cups of attitude, one level teaspoon of keeping the menu simple, a dollop of delightful flavor combinations and creativity to taste, all stirred gently and poured into an inviting home environment. What comes out of the oven is the ideal meal at the Sassy Lassie Cafe, just a short drive in the quaint town of Franklin. To begin with, I have never felt so at home and comfortable in an eating establishment. Certainly, there’s plenty of home-cooking eateries that offer comfort food, but this is like choosing your favorite spot in the house and settling in with a special meal. The setting is an old home with colorfully painted walls in each room. Each room houses a combination of dining tables and chairs for two or four and inviting, comfortable couches and chairs with a nook for every taste and mood. There’s the main room, where you might pick up a morning chat that I hear is more like heart-to-heart therapy with neighbors and friends; the well-lit computer room, where being alone in contemplation and technology come together; and what I call the secret room, which is a little more isolated so two friends can sit by the fire and possibly share their innermost secrets. But really, I have to stop gushing about the atmosphere and start gushing about the food. My dining companion and I visited the Sassy Lassie for lunch, but it also offers coffee and espresso drinks and an inexpensive breakfast you can take with you or cozy up with and eat in. All breakfasts are homemade and include items such as a sausage roll, which is a puffed pastry stuffed with fresh sausage. It also offers quiche, scones and muffins, as well as a new twist on a southern favorite. The eatery has biscuits rolled flat and stuffed with eggs, cheese and sausage or bacon, and newer twists without any old favorites - like spinach and feta cheese in pie pastry. Sassy Lassie also has what it calls “breakfast pudding” - a baked egg casserole with onion, sausage, ham, bacon, cheese and sassy seasoning topped with parmesan cheese. The lunch menu has been kept simple, just five sandwiches to choose from, but each of them sounded so good, it took me and my dining companion a good five minutes to try to choose just two. It couldn’t be done, so I ordered an extra sandwich to take home for dinner - and was still disappointed I didn’t get to try the other two. My dining companion had the southwestern cowhand with roast beef, herbed cream cheese, green chilies, cheddar cheese and a horseradish dressing on thick slices of sourdough. I finally chose the alpine mountain climber. This sandwich was made of ham, turkey, Swiss cheese and chipotle sauce on an asiago cheese roll. And for dinner that night, I took home the sea captain, which was tuna, feta cheese and black olive pesto on the asiago cheese roll. I am a huge, and I mean huge, fan of perfect flavor combinations and this is what made Sassy Lassie’s menu so inviting to me. Each sandwich had the usual meat and cheese suspects, but each had its own unique flavor twist, like horseradish on the roast beef, chipotle on the turkey and ham and olive pesto with the tuna. Each sandwich was served warm, making it especially inviting on a cold day. To top it all off, there is a soup of the day each day and on this day, I enjoyed the potato soup. Medium-sized chunks of potatoes floated in a thick (but not too thick) creamed soup, with a kick of cheddar flavor every now and then. My dining companion had the potato salad. It was homemade with a traditionally appealing flavor, but you can also have pasta salad or potato chips with your lunch. Before leaving, we just had to try a couple of coffee drinks - the white chocolate raspberry latte and a caramel macchiato. Each begins with a shot of espresso and then, as each name implies, flavors are added so that you get a jolt of caffeine minus the bitterness. My final purchase, to go with the coffee, was the locally famous empire biscuit. This is a small, cookie-type dessert with a fruit filling and a sugar glaze. Rumor has it that if they aren’t available daily, the customers and the wait staff are up in arms. Not to worry though, everything is available in abundance, every day, including Saturdays. So if you live in Franklin, make sure to visit this true hometown treat, and for you BGers, take the short drive and find yourself arriving at a home you’ll want to visit again and again. — 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. Sassy Lassie 614 Main St. - Franklin (270) 586-3806 Hours: 7 a.m. to 2:30 p.m., Monday- Friday; 9 a.m.-2 p.m., Saturday; closed Sunday. Specialties: Breakfast, coffee drinks and sandwiches Cuisine: American Price range for dinner: $3.99 to $7.99 Libation situation: No Smoking: No |
| Food shortage ruins steakhouse meal Thu, 10 Jan 2008 11:07:25 -0600 My dining companion and I ventured north this week to Rawhide Steakhouse and Saloon in Cave City. Rawhide is right off Interstate 65, adjacent to Knight’s Inn, making it convenient for travelers and those of us who sometimes like a little drive with dinner. I was excited to discover this seemingly quality steakhouse, and even more excited when we entered a freshly decorated rustic atmosphere. We were seated at one of the many booths painted the same deep, barn brown as the walls, which were scattered with farm items and memorabilia. My anticipation spiked even more as I read menu items like pecan encrusted chicken, grilled salmon salad, angus beef, deep fried green beans with wasabi/ranch dressing, and three flaming desserts, including bananas foster. I’m afraid my high expectations, coupled with the delay of a delivery truck that day, left a less than desirable taste in our mouths. Before I give you the details of our one experience, I will say that my hope when I review a restaurant is to guide you, the customer, toward desirable menu items and offer information so that you can decide for yourself what and what not to ask for. It is, after all, just one random experience. I also hope it gives each restaurant an opportunity to fine tune anything that they may not know is not working. I will say one wonderful feature of this restaurant was the humble, genuine way in which the wait staff and management tried to remedy this situation so that we had as enjoyable experience as they were able to offer that day - without knowing I was critiquing the restaurant - and I truly admire that. We began with those fried green beans I mentioned, but the breading didn’t have any flavor at all. Salting them wasn’t enough, and I thought perhaps the lack of flavor would be balanced out by the wasabi/ranch dip. I did not, however, find a hint of punch in the |