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| MOURNING A LEADER Wed, 2 Jul 2008 11:33:56 -0500 Servant leader, rabbi and dad were among the words used to describe John D. Minton Sr., who was laid to rest Tuesday. |
| More lanes envisioned for Smallhouse Wed, 2 Jul 2008 11:33:57 -0500 Although work may be many years away, the city is already planning how to relieve traffic stress on Smallhouse Road between Campbell Lane and Scottsville Road. |
| Deadly I-65 area will see changes Wed, 2 Jul 2008 11:33:57 -0500 MUNFORDVILLE — In an effort to reduce crossover accidents and increase safety, Kentucky will spend $10.8 million to add barrier cables in five counties along Interstate 65. |
| BGMU talks strategy, eyes future projects Wed, 2 Jul 2008 11:33:58 -0500 Bowling Green Municipal Utilities board members heard a draft strategic plan Tuesday afternoon, and got updates on various long-term projects for water and power. |
| Photo: Patriotic painting Wed, 2 Jul 2008 11:33:59 -0500 Matt Cardwell with K and B Striping wraps up painting stars Tuesday on a football-field-sized American flag painted in Robert Burr’s front yard for the Fourth of July. |
| Construction carries on at baseball park Wed, 2 Jul 2008 11:33:59 -0500 Work on the minor-league baseball stadium in downtown Bowling Green restarted as promised this week. |
| Local festivities for the Fourth begin Thursday Wed, 2 Jul 2008 11:34:00 -0500 The skies will light up as southcentral Kentucky celebrates Independence Day with the following activities: |
| Report: Schools making progress in reading skills Wed, 2 Jul 2008 11:34:00 -0500 A study released Tuesday from the Southern Regional Education Board indicates that Kentucky is making progress in reading achievement, but needs to work at increasing its number of college graduates. |
| Todd County indictment alleges scam Wed, 2 Jul 2008 11:34:01 -0500 A Todd County man was indicted Monday by a Logan County grand jury for an alleged investment scam. |
| POLICE NEWS: Man reports hundreds drained on closed account Wed, 2 Jul 2008 11:34:01 -0500 Hundreds of dollars of forged checks were written on an account over a period of more than six months. |
| A Cause to Quilt for Wed, 2 Jul 2008 10:07:25 -0500 It was just recently that Cheryl Hughes retired from 27 years of teaching elementary school children - 26 of those years in Warren County Schools - but she still wanted to do something for children. And she found a creative way to keep contributing her time and love - through quilting. Hughes is one of many Hancock Fabrics customers who are stitching colorful quilts for the 2008 Quilt of Dreams promotion, a nationwide fundraising promotion sponsored by Hancock Fabrics to benefit St. Jude Children’s Research Hospital. Inspired to quilt by her husband’s grandmothers, Hughes came across an article in an old quilting magazine on the St. Jude’s Quilt of Dreams promotion, and “it tugged at my heart,” she said. “I like the idea,” Hughes said. “The children see that outsiders do care, although they may never meet them.” Hancock Fabrics and Fabri-Quilt Inc. designed 20 one-of-a-kind fabrics, based on artwork drawn by the children at St. Jude, so the patterns are different every year, said Linda Samples, store manager at Hancock Fabrics. A booklet available at the Scottsville Road store has the rules inside and also carries the wishes of children at the hospital. The wishes or dreams are a guiding point for quilters to help them design the lap quilts. Quilters can use one, two or all the dreams to create their quilt. Hughes was struck by the wish of a girl named Clinisha, whose dream is to become a teacher. “I read over the other wishes, but I kept coming back to this wish,” she said. “It makes me pleased to see they admire the profession. They may have had teachers that inspire them as I had.” Hancock Fabrics donates 50 cents and Fabri-Quilt donates 10 cents from the sale of each yard of fabric. Using 100 percent cotton fabrics and threads, and more than 50 percent of the 2008 Hancock St. Jude Fabric Collection - wistful stars on a blue backdrop - Hughes’ quilt will resemble a school. Four patches resemble children looking out windows, and at the bottom is a patch for the door and a part designated for what will be the sidewalk. At the top is a patch with a bell, underneath which she plans to embroider an inspirational quote specifically for a child. “It’s a work in progress,” she said. “It’s a lot of planning and moving fabric around to see what looks right.” Hughes said once she finds the quote she wants, it will not take her long to finish the quilt. It will be done by the three-day national St. Jude Hancock Fabrics Quilt Turn-in event, Aug. 30 through Sept. 1. “It will be a joy to know that (Clinisha) or another child is comforted by a quilt that was made with love,” Hughes said. The quilts, once collected, are given to patients at St. Jude and its affiliate hospitals. Any left over are sold in the gift shop at St. Jude, Samples said. Others are used in fundraisers to help raise money needed for research. Daily operating costs for St. Jude are more than $1.2 million, which is primarily covered through public contributions. About 4,900 patients are seen at St. Jude yearly, most of whom are treated on a continuing outpatient basis as part of ongoing research programs. The hospital also maintains 60 beds for patients who require hospitalization during treatment. Since the program’s inception five years ago, nearly 15,000 quilts have been donated to St. Jude. Samples said the first year nationwide 700 quilts were given to Hancock Fabrics, and last year more than 3,500 quilts were donated nationwide. She said the local Hancock Fabric store, which has participated for the past four years, collected 25 to 30 quilts last year. “St. Jude’s is the only organization we are involved with,” Samples said. “A lot of people who worked at the corporate headquarters had children who had to go to St. Jude, so that’s how they got started with it.” Samples said there are many community members who come in and buy the fabric and do quilts. Warren County has a large quilting community, she said. “There is a lot of interest here,” she said. “Everybody knows what a good job St. Jude does ... They think this is a really good cause.” |
| Clark continues toward administrative goal Wed, 2 Jul 2008 10:07:27 -0500 Nicole Clark’s goal is to become a principal, one she’s been working toward since 2002. Now, she is a step closer to that goal. Clark, 34, will call Warren East High School her new home as she settles in as the new dean of students. She will replace Ken Skea, who retired at the end of the school year. “My whole goal since becoming an educator was to be an administrator ... I want principal in front of my name one day,” she said. “It will be hard leaving the place I love and where I know the people, but it was a step I had to try and take.” Clark has been part of the Warren Central High School staff for four years. She taught freshmen English for three years. This past school year she was the student assistance coordinator for the freshman academy, and taught sophomore English. The position at Warren Central, she said, was a prelude to an administration role. Although she did things an administrator would do - such as dealing with discipline, planning and making sure things ran smoothly in the academy - administrative certification was not needed for that position. To have the title of dean of students, however, requires credentials Clark has: a master’s in K-12 administration and a Rank I in supervisor of instruction. “I’ll kind of be doing the same thing, except more and full time,“ she said. She said the experience at Warren Central - learning the unique qualities of different socioeconomic groups and cultures as well as working with freshmen - has prepared her for the job at Warren East. “I’m looking forward to working with the students and getting to know them, especially the ones within the freshman academy,” she said. “It’s my first year and their first year. So we’re coming there together - growing and learning together.” Before entering education, Clark worked at the Warren County Justice Center in the circuit court clerk’s office. Clark said she remembers the day she decided on her career goal - “It was a normal work day at the clerk’s office and I was talking about jobs with my co-worker, and it just hit me.” She was also encouraged by District Judge Henry Potter to seek more in a career suited for her. “I owe him debt of gratitude,” she said. “He thought he was giving just a sound piece of advice - little did he know it changed my life.” When her husband, John, a Kentucky State Police sergeant with Post 3 in Bowling Green, was transferred to Christian County in 1998, “that’s when the madness started,” she said. Clark, who was taking classes at Hopkinsville Community College, said she realized in order to meet her goal, the only choice was to drive back and forth to Western. Clark said she commuted an hour to Bowling Green, was taking 21 credit hours and working two part-time jobs. “I like to think I am no stranger to hard work,” she said. After graduating, Clark taught freshmen English at Metcalfe County High School, her alma matter, for two years before landing at Warren Central. While she has enjoyed her time in the classroom, Clark said she can touch more lives as an administrator. “People want to touch as many lives as they can and influence as many lives as they can in a positive way,” she said. “And that’s why I want to be an administrator.” |
| Taking notes Wed, 2 Jul 2008 10:18:41 -0500 Area news in the field of education. U.N. group gives high rank to WKU project Officials of the United Nations Educational, Scientific and Cultural Organization have given a review panel’s excellent rating to the 2007 efforts of the “Global Study of Karst Aquifers and Water Resources” project led by Western Kentucky University, the organization recently announced from its headquarters in Paris. The major focus of the U.N. funding is to support communication between scientists from countries around the world working on various earth science and environmental issues. Dr. Chris Groves, director of WKU’s Hoffman Environmental Research Institute within the University’s Applied Research and Technology Program, serves as the program’s project leader within UNESCO’s International Geoscience Program. In its comments, the UNESCO review panel cited the project’s “high scientific production in the most important international journals,” support of education and participation of project members in relevant international conferences. “A key benefit for WKU is that the project provides outstanding opportunities for geoscience students to participate in research projects and to interact with scientists from around the globe,” Groves said. During the past eight years, Hoffman Institute graduate students have made more than 20 trips to China to work on U.N.-affiliated projects. Numerous geoscience students have also participated in, and given presentations at, related U.N.-sponsored conferences. Two related conferences in Bowling Green have brought some 200 scientists from more than 20 countries to the WKU campus. “This recognition by the U.N. review panel is gratifying as faculty and students in the Hoffman Institute have worked very hard in recent years to build collaborative research relationships around the globe,” said David Keeling, head of the Geography and Geology Department. Husic gets scholarship to study design in Italy Sabina Husic, a Western Kentucky University freshman from Bowling Green, received a Benjamin A. Gilman International Scholarship for the fall 2008 semester. Husic, a design, merchandising and textiles major, will receive a $3,500 scholarship to participate in a Fairfield University study abroad program in Italy. The award is the family’s second Gilman Scholarship. In 2007, Husic’s older sister, Senida, received a Gilman to study in the United Arab Emirates. Senida Husic is a senior at WKU and a student in the Honors College. “Sabina’s success demonstrates once more the quality of students attending WKU,” said Dr. Craig Cobane, director of the Honors College. “Our institution is filled with students who are competitive for this and other national scholarships; they only need to take the opportunity to come visit the Office of Scholar Development (housed in the Honors College) to begin the process.” The Gilman Scholarship is a nationally competitive award sponsored by the U.S. Department of State, Bureau of Educational and Cultural Affairs and the Institute of International Education. Area students put on Georgetown dean’s list The following area students have been named to the dean’s list for the spring semester at Georgetown College: Ashley N. Johnson, daughter of Michael and Myra Johnson of Auburn; Andrea Neal Meredith, daughter of Lance and Marsha Meredith of Bowling Green; and Randa Leigh Stovall, daughter of Randy Stovall and Rita Stovall of Scottsville. The dean’s list honors undergraduate students who completed the semester with at least 12 hours and a 3.7 GPA. Butts picked to take part in state CPA camp Hardin Butts, a 2008 Greenwood High School graduate and the son of Vanessa and Selvin Butts of Bowling Green, was one of 50 students chosen from Kentucky high schools to participate in the Kentucky Society of CPAs Business and Accounting Summer Education Camp June 1-5 at Bellarmine University in Louisville. The camp is a career and professional development program designed for junior or senior year students to explore careers in accounting and business, learn about accounting, finance, economics, technology, entrepreneurship and management career paths as well as sharing with successful business leaders their experiences and tips for success. WKU geoscience grad students visit Slovenia Western Kentucky University geoscience graduate students Brian Ham, Julie Schenck-Brown and Mark Tracy were in the Central European country of Slovenia recently presenting research at the 16th International Karstological School Workshop on Karst Sediments. Ham, of Nashville, Schenck-Brown of Gurley, Ala., and Tracy of Cobleskill, N.Y., are working on master’s degrees in geoscience at WKU. Their master’s theses involve research on karst landscapes like those in southcentral Kentucky, where caves and underground rivers are common, and within which water-related environmental problems are common. The international conference is sponsored each year by the Slovenia Karst Research Institute in Postojna, one of the world’s premier locations for such research. “Scientists around the world consider Slovenia to be the classic home of karst landscapes, and some of the earliest major scientific research about them took place there,” said Chris Groves, director of WKU’s Hoffman Environmental Research Institute and Tracy’s research adviser. “Even the term karst itself has roots in the Slovenian language.” The three students gave presentations on current research during the week during a schedule of lectures from an international collection of scientists and several field excursions. WKU students part of democracy project Four Western Kentucky University students, along with 12 faculty and administrators, recently participated in the annual meeting of the American Democracy Project in Snowbird, Utah. The American Democracy Project is a multi-campus initiative focused on higher education’s role in preparing the next generation of informed, engaged citizens for our democracy. The conference allowed participants to highlight WKU’s initiatives to engage students, faculty and staff with complex societal issues in ways that promote open inquiry and deeper understanding. Sara Ferguson, a junior geography major from Springfield, Tenn., and Hannah George, a senior communications major from Alvaton, represented WKU in the Student Think Tank competition. Teams from different campuses worked together to develop a cross-campus financial awareness program for students. Ferguson and George also presented a poster describing the efforts of the GreenToppers student organization to promote environmental awareness and sustainability at WKU. Sara Herndon and Crystal Kaya, recent graduates from Bowling Green, along with Molly Kerby of the Women’s Studies Program, presented “Women and Kids Learning Together Camp.” WKLT is a two-week experience that focuses on education, the arts and physical and emotional wellness in order to help improve the lives of low-income and under-educated women and their children. Saundra Ardrey, head of the Department of Political Science and coordinator of the WKU Political Engagement Project, presented “Beyond Civic Engagement to Political Engagement.” Nathan Phelps, instructor in the University Experience Program and coordinator of the WKU 7 Revolutions Initiative, presented “PEP and the 7 Revolutions: The Political Dimensions of Building a Preferable Future.” John Bruni of the Department of Psychology and Lisa Durham, director of the Institute for Rural Health Development and Research, along with Provost Barbara Burch, presented the results of their study, “WKU Student Civic Engagement” as part of the Deliberative Polling Initiative. Doug McElroy, coordinator of the WKU American Democracy Project; Alecea Davis, Office of Academic Affairs and graduate student in the Department of Communication; Jenifer Lewis, Department of Communication and Carnegie Political Engagement Scholar; and Burch presented “Endemism and Inertia vs. Innovation: Cautionary Tales in Civic Engagement.” Bruni, McElroy and Burch also presented “Addressing the Learning and Scholarly Dimensions of Civic Engagement.” Soleiman Kiasatpour of the Department of Political Science presented “Implementing Politics and in Action: Wolves, Bison and Snowmobiles in the Greater Yellowstone Ecosystem.” Carl Kell of the Department of Communication presented “The Spirit of Civic Skills: Communication Training, Civic Training, and Community Success.” Kay Gandy of the Department of Curriculum and Instruction moderated a session entitled “The Use of Community Partnerships to Further Civic Engagement.” WKU is one of 229 participating state colleges and universities and has been a part of ADP since its inception in 2003. Speer gets scholarship at Nossi College of Art Stefanie Speer of Bowling Green has been awarded the Presidential Scholarship at Nossi College of Art in Goodlettsville, Tenn. Speer is the daughter of Lonnie and Tina Speer. She began the associate of occupational studies degree program in commercial digital photography in May. The scholarship is awarded to students who demonstrate an exceptional ability in photography and a promising future as a commercial digital photographer. Rich Pond’s Paynter gets new position Stephanie Paynter, a teacher at Rich Pond Elementary School since 1998, has been hired as Rich Pond’s curriculum coordinator. She replaces Karen Alford, who retired at the end of the 2007-08 school year. Paynter, a Hardin County native and a graduate of North Hardin High School, earned her bachelor’s and master’s degrees and Rank I certification at Western Kentucky University. Hepner named to Samford dean’s list Bowling Green’s Kelli Rae Hepner, daughter of Mr. and Mrs. John Hepner, was named to the dean’s list for the spring semester at Samford University in Alabama. To qualify for the honor, a student must have earned a minimum 3.5 grade-point average out of a possible 4.0 while attempting at least 12 credit hours of coursework. Blum, Patterson get high school diplomas Geoffrey Blum and Alexandra Patterson recently graduated from Pope John Paul II High School in Hendersonville, Tenn. Blum, a National Merit Commended Scholar, will attend Centre College, where he was awarded a Presidential Scholarship. He is the son of Judy Brown of Bowling Green and Tom Blum of Kenner, La. Patterson, an Advanced Placement Scholar with Distinction, will attend Kenyon College in Gambier, Ohio, and received a Military Officers Association scholarship award. She is the daughter of Rich and Jeanne Marie Patterson of Bowling Green. |
| Sandra G. Coleman Wed, 2 Jul 2008 11:15:24 -0500 Sandra Gale Coleman, 47, of Bowling Green died June 28, 2008, at Vanderbilt University Medical Center in Nashville. The Butler County native was a member of New Life Baptist Church and an employee of Phelps Painting. She was a daughter of the late Ezra Phelps and Bertha Marie White York, who survives. She was preceded in death by a brother, Ezra Dean Phelps. Funeral is at 1 p.m. Thursday at Heritage Funeral Services, with burial in Chapel Hill Memorial Gardens. Visitation is in progress until 8 p.m. today and is from 9 a.m. to 1 p.m. Thursday at the funeral home. Expressions of sympathy may take the form of contributions to the Sandra Coleman Memorial Fund, c/o Heritage Funeral Services, 1510 Campbell Lane, Bowling Green, KY 42104. Other survivors include her husband, Charles Coleman; two daughters, Melissa Gail Coleman of Bowling Green and Sheila Yardley and her husband, Ernest, of LaFayette, Tenn.; a brother, Harold C. Phelps and his wife, Patty, of Bowling Green; a sister, Annie Long of Bowling Green; and six grandchildren, Matthew York, Shy Ann and Kane Glass and Hope, Ashlan and Joseph Yardley. |
| Sophia M. Cook Wed, 2 Jul 2008 11:15:25 -0500 BROWNSVILLE — Sophia Madison Cook, 85, of Brownsville died July 2, 2008, in Bowling Green. The Edmonson County native was a retired supervisor for Brownsville Manufacturing, a volunteer for Hospice of Southern Kentucky, a member of Edmonson County Homemakers and Rocky Hill Baptist Church and was Edmonson County Citizen of the Year. She was a daughter of the late Lonnie M. Madison and Nora P. Hardison Madison. She was preceded in death by a son, Don Lancaster. Funeral is at 2 p.m. Friday at Patton Funeral Home, Brownsville chapel, with burial in Rocky Hill Cemetery. Visitation is from 11 a.m. to 9 p.m. Thursday and begins at 9 a.m. Friday at the funeral home. Expressions of sympathy may take the form of donations to Hospice of Southern Kentucky, 1027 Broadway Ave., Bowling Green, KY 42101. Online condolences may be made at www.pattonfuneral home.com. Survivors include her husband, Lloyd Cook; a son, Larry Lancaster and his wife, Diana, of Bowling Green; a brother, Mitchell Madison and his wife, Flora, of Rocky Hill; three sisters, Miriam Beams and her husband, Emmett, of Louisville, Pauline Rutledge and her husband, Robert, of Park City and Christine Toms and her husband, Lendon, of Winslow, Ind.; five grandchildren, Cindi Hanes, Debbie Spear, Robert Lancaster, Charles Lloyd Lancaster and Amy Lancaster Carter; 10 great-grandchildren; and two great-great-grandchildren. |
| Barbara S. Cox Wed, 2 Jul 2008 11:15:25 -0500 Barbara S. Cox, 68, of Bowling Green died at 10:52 p.m. July 1, 2008, at Commonwealth Regional Specialty Hospital in Bowling Green. Funeral arrangements, which are incomplete, are under the direction of J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. |
| John R. Doyle Wed, 2 Jul 2008 11:15:25 -0500 John Reed Doyle, 76, of Bowling Green died at 8:10 p.m. July 1, 2008, at Greenview Regional Hospital. Funeral arrangements, which are incomplete, are under the direction of Hardy & Son Funeral Home, Bowling Green chapel. Online condolences may be made at www.hardyandsonfuneral homes.com. |
| Barbara L. Nauer Wed, 2 Jul 2008 11:15:26 -0500 FRANKLIN — Barbara Ladd Nauer, 64, of Franklin died July 1, 2008, at a Franklin nursing home. The Macon County, Tenn., native was a Baptist and formerly a waitress at MA & PA’s and Old South Diner. She was a daughter of the late George David Ladd and Lillian Lauderdale Ladd. Funeral is at 2 p.m. Thursday at Booker-Gilbert Funeral Home. Cremation was chosen. Visitation begins at 2 p.m. today and begins at 6 a.m. Thursday at the funeral home. Survivors include three sons, Ray Holliman of Rockfield, Chris Holliman of Biloxi, Miss., and David Herrington of Franklin; three sisters, Wanda Ladd Readnower, Mary Huff and Georgia Troutt, all of Franklin; four brothers, Gary and James Ladd, both of Franklin, Harold Ladd of Portland, Tenn., and William Ladd of Bowling Green; 11 grandchildren; and two great-grandchildren. |
| Lenora G. Puckett Wed, 2 Jul 2008 11:15:26 -0500 BROWNSVILLE — Lenora Gipson Puckett, 72, of McDaniels, formerly of Edmonson County, died July 1, 2008, in Louisville. Funeral arrangements, which are incomplete, are under the direction of Patton Funeral Home, Brownsville chapel. |
| Rigsby infant Wed, 2 Jul 2008 11:15:27 -0500 William LaBradford Rigsby, infant son of LaBradford Rigsby and Triana Smith of Bowling Green, died June 14, 2008, at The Medical Center. He was preceded in death by a maternal great-grandfather, Russell D. Moorman. Memorial service was June 19 at Covington Woods Park at Shelter No. 1. Burnam & Son Mortuary was in charge of arrangements. Other survivors include maternal grandparents, William and Lisa Smith of Bowling Green; a paternal grandmother, Alma Rigsby of Bowling Green; a paternal grandfather, Keith Baxter of Bowling Green; an aunt, An’drea Smith; an uncle, Xavius Smith; maternal great-grandmothers, Arlene Moorman and Dianne Boyd; a maternal great-grandfather, Lawrence Smith of Shepherdsville; and a host of cousins, great-aunts and great-uncles. |
| Pearl K. Roundtree Wed, 2 Jul 2008 11:15:27 -0500 Pearl K. Roundtree, 79, of Bowling Green died at 3:42 p.m. July 1, 2008, at The Medical Center. Funeral arrangements, which are incomplete, are under the direction of Hardy & Son Funeral Home, Bowling Green chapel. Online condolences may be made at www.hardyandsonfuneral homes.com. |
| Mary L. Shockley Wed, 2 Jul 2008 11:15:28 -0500 Mary Louise Shockley, 75, of Bowling Green died July 1, 2008, at The Medical Center. Funeral arrangements, which are incomplete, are under the direction of Heritage Funeral Services. |
| Bernice Simmons Wed, 2 Jul 2008 11:15:28 -0500 MORGANTOWN — Bernice Simmons, 54, of Morgantown died July 2, 2008, at The Medical Center at Bowling Green. Funeral arrangements, which are incomplete, are under the direction of Smith Funeral Home. |
| Winifred L. Wilson Wed, 2 Jul 2008 11:15:29 -0500 MORGANTOWN — Winifred L. LaMastus Wilson, 69, of Provo died July 1, 2008, at The Medical Center at Bowling Green. The Butler County native was a retired Butler County Health Department clerk and a member of Eastern Star. She was also a secretary for Provo Rural Development. She was a daughter of the late Robert LaMastus and Nancy Romans LaMastus. Funeral is at 2 p.m. Thursday at Monticello Missionary Baptist Church in Provo, where she was a member and Sunday school teacher for 30 years, with burial in Rone Cemetery in Provo. Visitation is from 5 p.m. to 9 p.m. today and from 8 a.m. to 11:15 a.m. Thursday at Smith Funeral Home and begins at noon Thursday at the church. Survivors include her husband of 52 years, Darrell G. Wilson; two sons, Brice Wilson and his wife, Donna, and Anthony “Tony” Wilson and his wife, Theresa, all of Provo; four grandchildren, Tiffany Wilson, Jonathan Wilson and his wife, Misti, Kevin Wilson and his wife, Jessica, and Dustin Wilson, all of Provo; two great-grandchildren, Isaac Wilson and Jayce Wilson, both of Provo; a sister, Rhoda Ramirez of Laurinburg, N.C.; an aunt, Bonnie Romans of Morgantown; two sisters-in-law, Melba Holman and her husband, Jimmy, and Patricia Forbes and her husband, Kenneth; and several nieces and nephews. |
| John Minton exemplified character Wed, 2 Jul 2008 11:10:30 -0500 Everyone who knew John Minton Sr. had similar words to say about him - namely that he was loyal, a man of character, humble and a man of grace. These words ring true of a man who came from humble beginnings in Trigg County, a student from a one-room house who attended two major universities, where he received multiple degrees, and a veteran of World War II, an educator and a president of Western Kentucky University. The community has lost a fine man in John Minton Sr., who died Sunday at age 86 surrounded by those he loved most, his family. Minton dedicated his life to education and he loved WKU, where he served as president from Jan. 8 to July 31, 1979. During his time at Western, he also served as vice president of academic affairs, associate dean of graduate instruction, dean of the graduate college and vice president of administrative affairs. He came to Western in 1958 as a history professor. He retired from WKU in 1986 but continued to teach part-time. People who had Minton as a professor held him in high regard and that says a lot about the type of man he was. The Rev. J. Rick Bard Jr. gave the sermon at Minton’s funeral Tuesday at Broadway United Methodist Church, where Minton was a member. Bard talked about a man who came from small beginnings and rose to great things. “He understood that his mission in life was to serve,” Bard said. “It was his servant heart that guided him.” Bard talked of a man who was constantly helping others, a man who taught others how to be humble and graceful. “Dr. John understood that we were writing a story that would influence others,” Bard said. “He was a man of strong character, values and dedication.” Bard also talked about Minton’s life as an educator and his time in the military. “When his country called, he left college for the Navy. He said he couldn’t march very well, so he joined the Navy,” Bard said. Bard recalled how a young lieutenant Minton drove a transport boat to the beach during a bloody battle in the Pacific during World War II and how that affected him. After the war, Minton returned home and received his master’s degree from the University of Kentucky in 1947 and his doctorate from Vanderbilt University in 1957. It would take too long to list all Minton’s accomplishments, but what should be known is that he was a wonderful man who deeply cared for others and dedicated his life to this country, to those he educated and to his family. We can only imagine how special a moment it must have been on Friday for Minton when his son, John Minton Jr., become the chief justice of the Kentucky Supreme Court. Our hearts go out to the Minton family and all of Minton’s friends for losing a true gentlemen who gave so much of himself to his country, his community, his family and Western Kentucky University. |
| Coffee shops offer more than just caffeine Thu, 26 Jun 2008 11:37:50 -0500 emember when food and a lap meant TV dinners at home with the food brought to the entertainment? Now you can bring entertainment to the food. What I’m fumbling around trying to say is that this week I toted my lap top computer with wireless Internet to visit as many local coffee shops as I could until my nerves gave out. No more than two in one day, however, because otherwise this column might sound like a Picasso painting looks! I ordered an iced medium caramel macchiato at each place, and took my lap top to write my experiences on the spot. There are two shots of espresso (shot-glass sized portions of pure caffeine), milk and caramel in a macchiato. My first stop: Spencer’s Coffeehouse on the square. It was late in the afternoon and there was a row of what looked like regular patrons sitting outside looking relaxed and full of life at the same time. The counter staff was attentive and helpful when I entered and there were a bevy of local people, even some of whom I knew. Spencer’s wireless Internet was a little choppy that day, but as far as food goes, it offers muffins, bagels, cinnamon rolls and pastries, and for lunch, a full menu of sandwiches and salads. The macchiato was also an effective blend of coffee, caramel and milk flavor. My next stop was the new Starbucks on Campbell Lane. I wasn’t going to go in unless it offered a wireless connection, which it noted on the door, so I went in. The staff was vibrant and friendly. I was now on my second medium macchiato, which translates into four shots of espresso. This macchiato was equally good. It turned out, however, that you must subscribe to a specific Internet service, so the wi-fi at Starbucks is not free. A staff member actually said that sometimes people pick up the signal from Buckhead Caf/. I ended up leaving earlier than I planned because of this. Starbucks offers a variety of cakes, muffins, cookies and other baked goods, both in regular and low calorie versions. And, I will say, it was a peaceful place to write and research - if only I could have picked up Buckhead’s signal. So, the next day, I headed to Buckhead Caf/. Buckhead has a pleasant and expansive atmosphere for Internet working and a huge menu of eclectic sandwiches, salads, pizzas, burgers, etc. It’s not as quaint as Spencer’s and during the lunch rush you can’t even hear yourself think; however, this was the best macchiato to date. It had a punch of coffee flavor, with the milk and caramel just there to take the edge off. At least, that’s the way I like it! I decided one caf/ a day was enough and I knew that Mug Shotz would be open on a Saturday, so I waited a day. Unfortunately, even though the sign said it would be open, it wasn’t, so I can’t report on the atmosphere or macchiato, because I wasn’t able to make it back there by press time. I did call and Mug Shotz does have free wireless Internet service (with purchase) and offers wraps, sandwiches, muffins and desserts. Finally, I went to another local hang out with wi-fi, Bread and Bagels. While Bread and Bagels no longer has an espresso machine for macchiatos, it does have flavored coffees. And, much to my surprise, it has added pastas to its one-of-a-kind menu of sandwiches, salads and pizza. In the morning it also has muffins, scones, pastries, etc. The walls are covered with artwork from young local artists. The wait staff was helpful, but distracted by a large phone order (which I’m sure was just an in-the-moment experience). The wi-fi worked well and the atmosphere was upbeat yet relaxed and I opted to sit outside on the enclosed patio. So that wraps up the coffee and wi-fi chronicles for the week. Although I highly recommend people watching, toting a lap top computer along is a little something different for those times when you don’t have a dining companion. I wouldn’t recommend trying to write a column, however, because looking back over this, I can spot the moments the coffee kicked in and kicked out! — 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. Spencer’s Coffee House: 915 College St., 393-7060 Buckhead Caf/: 760 Campbell Lane, 846-0110 Starbucks: 710 Campbell Lane, 842-6201 Mug Shotz: 116 Old Morgantown Road, 796-4143 Bread and Bagel: 871 Broadway Ave., 781-1473 |
| Mandolin perfect for a light summer meal Thu, 12 Jun 2008 10:18:06 -0500 What to do on a hot summer night when you’re in the mood for fine food, but the intense heat keeps you from wanting anything but watermelon and Gatorade? How about a light meal at one of the finest eating establishments in Bowling Green, the Mandolin. My dining companion and I thought patio dining might be doable once the sun went down, but were not disappointed when air conditioning still made more sense at 8 o’clock at night. Mainly because the Mandolin is owned and operated by two wildly artistic Bowling Green residents: One creates the atmosphere, and the other works her magic creating and executing a four-star menu. Each room is donned in rich grained woods and striking rosined wood etchings, as well as a variety of international artwork. The fireplace mantle in the room in which we dined was a bit chaotic, but a quick glance out the window to the relaxing porch patio outdoors made it feel as if I were outside after all. To execute the light meal genre idea, we ordered two light appetizers then split an entr/e. We chose the crespella pockets as one appetizer, then looked to the salad menu for another light, chilled appetizer, the mozzarella and roma tomato salad. The crespella pockets, even though they were fried, were the perfect light meal choice: Crispy crepes folded into small triangular shapes, stuffed with light cheeses and meats. The mozzarella and roma tomato salad had an abundance of soft mozzarella cheese. Soft mozzarella has an appetizing texture when eaten chilled on a hot summer day, but with just a hint of flavor and when eaten alone is lacking. Add a slice of tomato drizzled with balsamic vinaigrette and a side of greens, which is exactly how the Mandolin served it, and you have a dish delicious to the eye and the palate. We opted for the fish special that evening, a lightly breaded Italian cod with wild rice. The wait staff graciously split the meal, for a small fee, which allowed each of us to have a house salad with the dressing of our choice. We both chose the house specialty, gorgonzola - a light, creamy dressing with chunks of gorgonzola cheese for an occasional kick. The cod was rolled, then breaded with seasonings bursting with flavors, some I recognized, others I didn’t, but the blendings made this otherwise light meal a rich treat. The rice, too, a blend of brown and other wild rice varieties, made for a slender summer alternative to potatoes. With all this weightless eating, we had room for dessert. Of course there were the heavier favorites, like chocolate cake or even tiramisu, but we opted for the pineapple cake and it was a delicate ending to this modest, delicious meal. Thin layers of cake soaked in pineapple juice with layers of a whipped cream frosting was served with pineapple rounds on the side. Even though, as of this moment at least, the heat has settled down a bit, I would highly recommend the Mandolin for a meal on a whim or a special night out because in my experience it is a singularly, extraordinary eating establishment in our 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. MANDOLIN 712 Chestnut St. |
| Nothing but ‘amore’ at Mancino’s Grinders Thu, 29 May 2008 12:08:18 -0500 "Amore” and pizza go together in songs and movies, so why not in Bowling Green. What I’m referring to here is Mancino’s Grinders and Pizza’s motto, which is: “I love that place!” Which both my dining companion and I did. While I reviewed Mancino’s at Greenwood almost two years ago, since this column is mainly about experience, I thought it was time for a visit to Mancino’s in Lost River. Love is not lost here, either. To begin with, the counter staff was jovial, friendly and not the least bit nosey, even when the two of us ordered just about one item in every category (in the name of trying as much as we could), which ended up being enough food for twice as many people. Love has to be pouring from everywhere if the kitchen is as exposed as it is at Mancino’s. A clean, cutting board wood and stainless cooking station looks to be about half the size of a football field and sits in the center, surrounded by pizza ovens and other work stations. The cook staff delightfully buzzes around each other as if they were choreographed by the workers in the Wizard of Oz, who “get up at 12, start to work at one, take an hour for lunch and then at two are done!” The entire experience was like a scene from a movie as the staff assisted with a pizza that sadly slipped off the tray and onto the floor and then mopped up a water spill with ease. Oh, and did I mention they can cook with consistency as well? At the counter my dining companion and I opted for soup, salad, a grinder, lasagna, a small pizza, a brownie and two oatmeal cookies. We were given the brownie and cookies right away and ended up eating dessert first, because what’s not to love about eating dessert first? The brownie had a cake-like quality and literally crumbled before reaching my mouth. Not even the frosting stayed put, but it was a chocolate treat overall. There are two types of oatmeal cookies: moist and chewy, that bend and don’t break, and the crispy, dryer version that snap and send oatmeal flakes a-flying. My dining companion prefers the soft version, yet Mancino’s bakes the latter, but we both agreed the cookies were quite flavorful. The soup was a cheesy, bacon potato that tasted best when it was hot. Small melt-in-your-mouth pieces of potato, with cheese and bacon tastes balanced nicely in a thick, creamy base. The Greek salad was excellent, with an abundance of olives, crumbly feta cheese, red onions, tomatoes and a packaged dressing. Both the pizza and the grinder exemplified taste. The Cajun chicken grinder wasn’t too spicy hot, but was spicy tasteful with tender, Cajun-rubbed chicken, onions, cheese, lettuce and tomato. We opted for the Mancino’s pride pizza with an effective combination of meats and veggies, a lovely crisp crust and just enough sauce! That appetizing sauce was generously poured over my personal favorite of the day, the lasagna. Even if you’ve only read this column a couple of times, you know I’m big on the perfect balance of flavor combinations and this lasagna had it going on! The sauce was plentiful, as I said, the noodles present, but it was the real ricotta with spices and cheeses hidden between the layers in just the right amount that made it truly delicious. Mancio’s also has other baked pastas, calzones, nachos, five other salads and cinnamon sticks with sides of vanilla icing for dipping, so surely you’ll find something to love. Actually we were on our way to a movie after pizza, but saved the ticket price partially due to the entertainingly delicious and enchanting visit to Mancino’s Grinders and Pizza. — 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 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 f |