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| Soaked at Circus Square Wed, 9 Jul 2008 11:45:51 -0500 Fountains at new site a hot spot for kids to cool off |
| Gas rise posing threat to Vette Wed, 9 Jul 2008 11:45:52 -0500 General Motors Corp. has acknowledged it is reviewing one of its brands for possible sale to help raise money, but the automaker has not said to what extent, if any, the Corvette will be affected. |
| Airplane trip from Illinois to BG cut due to interest lag Wed, 9 Jul 2008 11:53:20 -0500 A planned day trip by Rockford, Ill., residents to Bowling Green next week has been canceled. |
| Butler County Sheriff says effort to remove him under way Wed, 9 Jul 2008 11:53:21 -0500 Butler County’s sheriff says a new move is afoot to remove him from office - one that’s centered in fiscal court and politically motived. |
| Former nurse suing Graves-Gilbert Clinic Wed, 9 Jul 2008 11:53:22 -0500 A former oncology nurse at Graves-Gilbert Clinic is suing that facility, saying she was fired either for providing needed care to a cancer patient, or as the result of discrimination stemming from her own two bouts with cancer. |
| BG artist creating hip hop mural Wed, 9 Jul 2008 11:53:24 -0500 Carlos Johnson of Bowling Green paints a mural Tuesday afternoon on the side of Hip Hop Fashions on U.S. 31-W By-Pass at Cabell Drive. |
| Teachers attend institute to improve instruction Wed, 9 Jul 2008 11:53:25 -0500 Kentucky teachers are finding ways to strengthen curriculum across core subjects by identifying teaching strategies that would build students’ academic skills needed for success in advanced level classes. |
| POLICE NEWS: Crime Stoppers looking for converter thieves Wed, 9 Jul 2008 11:53:25 -0500 Crime Stoppers needs help. The Bowling Green Police Department is investigating a theft from an automobile dealership. |
| Girl Power Wed, 9 Jul 2008 11:06:41 -0500 Shanice McKissic graduated from Warren Central High School in May and is working at Girls Inc. for the summer - a place that has been somewhat of a second home since she was 5 years old. The nonprofit organization has been catering to girls for 142 years and Girls Inc. of Bowling Green joined in selling the message of empowerment - keeping the mission of teaching girls to be strong, smart and bold going for 54 years. Here, McKissic learned how to set goals, be a leader and how to act in certain situations like when being pressured by peers. The nonprofit organization, she said, gave her a positive influence: “It was a big foundation for me.” “This place gives girls a place to go, keeps girls out of trouble,” McKissic said. “There’s all types of stuff happening out there, and being here keeps them from running the streets. Here, they follow good examples. And all the staff doors are open and they’re willing to listen.” Through an array of activities and programs - like the economic literacy program - girls are given the self-confidence and ability to set goals and make positive choices, said Patty Alford, executive director of the organization. “They feel and know they can be anything they want to be when they grow up,” she said. “We give them the information so when they are old enough to make right choices, they’ll make the right ones.” Alford said during the school year the girls receive homework tutoring, and their report cards are tracked so staff know which areas the girls need help in. That help doesn’t end when the school year is over - girls work on their math, reading and writing skills throughout the summer, she said. “It’s fun here. Girls here are nice and we bond,” said Tra’Lyn Banks, 9. “They teach us stuff we really need to know - like why apples are apples - and I’m better at math now. I like it here.” While the girls work on educational activities, the older girls’ activities focus on self-esteem. Alford said they teach the girls about preventing abusive situations, like date rape. Alford said a media literacy program teaches the girls to have a critical eye about what they see and the messages being displayed. Although it is 2008, girls still get the message of needing to be a certain body type or skin color to be beautiful, she said. “They’re bombarded with messages about body image,” she said. “We work to counteract that.” Body image isn’t the only message girls are inundated with, as they are flooded with content about sex, drugs, alcohol and violence - especially female on female violence, Alford said. Teen pregnancy is rising, girls are more aggressive, more apt to do drugs and drink alcohol, and get into abusive relationships, she said. “The type of support and programs offered here give girls awareness,” Alford said. “If they know ... then we hope they’ll be less likely to be involved or they’ll know how to handle themselves.” Another piece of the puzzle is getting the girls to think about goals and set them, Alford said. She said if a young lady has goals, she is less likely to get into trouble - which could be teen pregnancy, drug and alcohol abuse and “just teen delinquency.” The programs offered are doled out to the affiliate organizations throughout the United States and those in two Canadian provinces. The programs, Alford said, are researched and proven to be effective before they are passed along to local organizations. Funding for Girls Inc. of Bowling Green comes from grants, donations and fundraisers and the United Way - they are not funded by state nor federal governments. The other affiliate in Kentucky is in Owensboro. Alford said the whole state could benefit from having Girls Inc. “Being here keeps me out of trouble and I learn new things,” said Jasmine Barbee, 12, who has been coming to Girls Inc. since she was 6. “This is a really good place to come. There are people who care here. And what I learn here will be useful in life. I’m learning to be a better person, which is important because it shows how much I care to be respectful and get respect back.” The last piece to this puzzle is friendship. The organization provides a place where girls can work on their socialization skills, creating friendships among one another. “Here, I meet new friends and have fun,” said Cheyenne McKissic, 9, Shanice McKissic’s younger sister. “I get to play with my friends and learn different things I haven’t before. “I like the things Girls Inc. provides here.” |
| Teenage businessman wins prize Wed, 9 Jul 2008 11:06:42 -0500 Justin Henderson’s business - tennis racket maintenance - grew out of his love for tennis. The combination of taking something he loved and providing a needed service garnered him an award. The 18-year-old was one of four Kentucky students to receive the National Federation of Independent Business’ Young Entrepreneur award in June. The award carried a monetary prize, which Henderson said he will use toward college expenses - probably books - when he attends Western Kentucky University in the fall. “I was glad to get this award,” Henderson said. The Young Entrepreneur Awards program is a scholarship program designed to reward and encourage entrepreneurship among high school students. The program has been awarding students with businesses since 2003, giving 110 awards nationwide. This year the federation awarded 400 - Henderson being one of them. Henderson said he found out about the program online. To qualify, he said, a person had to have his or her own business or be a part of a business organization like Future Business Leaders of America - Henderson held the position of FBLA president his junior and senior years at Warren Central High School. Henderson has joined the ranks of young people who have successfully become their own bosses. And his business of doing general maintenance to tennis rackets - restringing them, replacing grips, etc. - grew out of his love for the game. “I chose this business because I’ve been playing tennis since eighth grade. My mom and brother play tennis as well,” he said. “I like the tennis world and I wanted to stay connected to the tennis community.” Although his business does not have a catchy name - just his own - Henderson is certified to do his job, which he touts on his business cards, and has built a clientele base. On average, he said, he will serve three to four customers a week - “sometimes more, sometimes less, you know.” While he has his “regulars,” Henderson said his services are open to anyone. The young entrepreneur is based out of Total Fitness Connection. Henderson, who has now been in business for himself for eight months, said he began to plan for the business in February 2007; opening day was December 1. “It’s pretty fun,” he said. “I’m my own boss and I set my own hours. I have freedom to do things the way I want them done, and I get to have a personal connection with customers.” Owning a business “in the blood.” Both his parents - Robert and Janet Henderson - have owned their businesses. His mother owned Projectech, which she sold a year or two ago, he said. His father is the owner of Diversified Industrial Group, which his mother helps out with now. Henderson said his parents helped spark the idea for HIS business. “I just wanted to have a job that made me happy and would be fun to do,” he said. “Instead of going to look for one, I decided to design my own.” General maintenance is year-round, he said. Henderson said he plans to have his business through college, working around scheduled classes. He said once he graduates, he will re-evaluate to see whether he wants to continue or sell the business. He said he would like to own a business in the future, although he is not sure what he will do or how he will do it. But the experience of being a business owner now, he said, has provided some preparation for future endeavors. “This has definitely been a learning experience - I’ve learned so much in the past eight months,” he said. “I’m proud that I achieved this goal. It shows your dreams are possible. Age doesn’t really matter. If someone has a goal or dream they want to achieve, they can. And if people get in your way, you can fight around them. “You have to do what it takes.” |
| WKU announces Dean's and President's Lists for Spring 08 Wed, 9 Jul 2008 12:10:42 -0500 The following Western Kentucky University students from Warren County were named to the Dean’s and President’s lists for the spring 2008 semester. Students with a semester grade-point average of 3.4 to 3.79 are named to the Dean’s List. Students with a GPA of 3.8 to 4.0 are named to the President’s List. Their names are marked with an asterisk ('). From Bowling Green: Caitlyn Elizabeth Abell, Susan Catherine Abell', Brandy Leticia Adams', Christian Novia Adams, Jacqueline Estes Adams, Jennifer M. Adams', Lauren Elizabeth Adams, Elizabeth Summers Adamson', Lindsey N. Akin', Temi Akojie', Eiman Eissa Al-Eissa, Thomas David Alexander, Kyle Thomas Alford, Wesley C. Alford', Kelly Margaret Allday, Ashley Nicole Allen, Kellie Suzanne Alley', Saud Mutab Almarri, Adel Mohammed Alotaibi, Adnan Mohammed Alsadeh, Amanda M. Alsop', Emily B. Alvey, Steven D. Alvey', Alyson Renee Anderson, Laura Beth Anderson', Leigh Katherine Anderson, Jonathan Angel, Megan Rose Argabright, William Harlan Armour, Sarah C. Armstrong', Rebecca Jill Arnold, Sarah Lee Arnold, Jared E. Atwood', Alexia Rachelle Ault, Ei Cho Cho Aung, MaryJo D. Baker, Kathryn Elizabeth Ballard, Lizbeth Janelly Baltazar, Jessica Elizabeth Barber, Wendy Olivia Barber', Morgan Lewis Barby, Dorothy Nicole Barker', Christy Lynn Barnard, Amanda Marie Barr, Michael Ryan Barrick', Sara E. Bartley', Jane Jeruto Bartonjo, Seth Thomas Basham, Brittany Lynn Baxter, Elizabeth M. Beach', Jonathan C. Beaty', Sarah Catherine Becker, Meredith Leigh Beckner', Chase A. Beliles, Lauren R. Benningfield, Caitlin L. Bettermann, Lindsay Marie Bettermann', Chelsea A. Beville', Gayatri Bhaskar, Derek Edward Biard', Travis Lee Bilbrey, Casey Jean Blackburn', Laura Viehe Blackburn', Shannon Renea Blackburn', Jack Tyler Blaha', Alicia Brooke Blair', Jennifer Christine Blair, Meghan Elizabeth Blocher', Brianne Kelly Bohannon, Kataun Boka, April Dawn Bolin', Rebecca Michelle Bolz', Thomas M. Bolz, Amanda Danielle Bonds', Andrew Dmitry Borodin, Terri Lynette Bowen', Mark E. Bowers, Cheryl Kincaid Bowman, Sarah Ruben Boyd, Charles Bozarth, Jeffrey S. Bracken', Scott Alan Bradley', Larry Christopher Bratcher', Monique Andre' Braun, Samantha Braun, Emily V. Breitmeyer', John Edward Brewer, Jonathan T. Bromer', Kyle Michael Brooks', Alexander Stuart Brotherton, Benjamin Wesley Brown', Christopher Wendell Brown, Jennifer Lea Brown, Justin Bryant Brown', Jonathan Richard Bruington, Tom William Buckberry', Susan Bucklew, Kendra Leann Buckner, Quinn Michael Buell, Thomas Henry Bullen', Kathryn A. Burchfield', Emily Anne Burns', Victoria Denise Burton, Amberly Kay Bush, Daniel J. Byrd. William Thomas Cannon, Jessica M. Cardwell, Valeria C. Carlin, Kaylee C. Carnahan', Lauren N. Carr, Megan Lee Carr, Nicole L. Carrico', Amanda Marie Carroll', Matthew Wayne Carroll', Adam K. Carson', Brittany Nicole Carter, Cali Jo Carter', Mollie E. Carter', Stephen Kyle Carter', Ruby Jean Chang', Julee J. Chappel, Larisa Elena Chavarria Smith', Nathaniel Andrew Chetelat, Timothy P. Childers, Josh Scott Childs, Violet Adhiambo Chochea', Jenny Suzanne Christian, Ashley Maines Christopher', Benjamin Chumley', Michael Brett Clark, Robert Justin Clark, Terrell Tyrone Clark, Elizabeth Ann Clarke, Laura E. Clauson, Lindsay Allison Cline, Sharayha L. Clingenpeel, Nicholas D. Cobb, Kelly A. Cohen', Laura A. Cohron', Lauren Carol Cole, Jamie Marteen Coleman', Jessica R. Coleman, Ashley R. Collins, Ashley Jane Comstock, Amanda Blair Cook', Jacqueline Renee Cook, Kyle Wayne Cook, Kaley Beth Cornell', Elizabeth Jane Correa', Jeremy David Cossel, Tanya Lynn Counts, Amber Dawn Cowles, Lindsay M. Crabtree', Monica Ann Crawford', Dajana Crockett, Kaylee Davis Cross', Samantha Christine Crowe', Mary K. Crutcher, Coushatta A. Cunningham, Russel Savio D'Cunha, Billie Jean Daniel, Jenna Marie Daniel, Lindsay B. Daniels', Ashley N. Davison', Jacklyn Renee DeJaynes, John Colvin Deaton, Jesse L. Dejaynes, Matthew J. Devore', Stephanie Ann Dezern, Nathan Tyler Dick', Ashley Kristin Dickens-York, Brian R. Dickey, Lark Cecilia Digges-Elliott', Meagan Nicole Dillihay', Kathryn Erin Dillinger, Robert Scott Dillingham, Charles J. Dillon, Jessica M. Dilsaver', Edward Vernon Doran', Massa Tormai Dormoh, Bryan T. Downing', Heather Downs, Lesley Hope Doyle, Ines Dugandzija', Lyndsey Lee Duke', Melissa D. Durham', Jessica Ann Durrant', Amanda Ellen Dyer. Tonya Michelle Eadens, David J. Eagin', Jordan E. Eagin, Christina McCarl East', Joseph Ryan Edge', Christopher R. Edlin, Diana Jean Edlin', Gabrielle Michelle Edmonds', Joseph R. Elder, Ashley N. Elmore, Rebecca Wyatt Elrod, Bryan Scott Embry, Erik T. Engleberg, Shanna Dalee Estes', Kellie Lynn Evans, Rachel Kristine-Rose Evans, Carla M. Eversole, James M. Falin, Brian H. Feider, Jacqueline Nichole Felts', Pamela J. Felts, Kristen L. Fields', Rachel Nicole Fields', Jordan Dale Fillingham', Casey L. Finch', Jessica Dale Fischer', Brian Matthew Fisher, Gabriel Aaron Fisher, Jessica Rose Fite', Daniel Tyler Flener', Linda Juliana Flynn, Stacey Marie Ford', Caley Marie Foster', Kyle D. Foster, Christopher D. Franklin, Spencer Samuel Frazier, Audrey Antionette Fry, Jessica L. Funari. Brooke Michelle Gadberry', Allison M. Gailey', Geneva L. Ged', Kiesha Ann Geis, Brittany Paige Gibbs', Heidi Suzanne Gibson', Kimberly Nichole Gidcumb, Kristen S. Gilland, Cody Lee Gilstrap', Courtney Q. Gipe, Diana C. Giraldo, Whitney Elizabeth Goad', Chase Everett Goff', Sara Aleda Goldberg, Jill Mechel Goodwin, Joseph T. Goodwin, Valaria Vane Gotcher, Andrew Michael Gott', Jordan E. Gottke', David Allen Graf', Michelle D. Graham', Tiffany D. Graham', Tyler Barton Graham', Jeanette Granese', Amy N. Grant, Elizabeth Moseley Grant, Bryan Daniel Graves, Tovara Lynn Gray, Brittney Leigh Green, Justin Wesley Gregory', Kristy Lynn Gregory, Jordan Brooke Grider', Zach Griffin', Brandy M. Grimes, Denise N. Grimes, Jannah LeAnn Grimes, Joseph Douglas Groom', Lhousseine Guerwane, Willie C. Guyton, April Denise Hadley, Brooke Schwebel Hadley, Melanie A. Hagan, Kelli Alexa Hager, Ji-Hun Hahn, William T. Halcomb', Joshua Isaiah Hale, Billy Hall, Brittany Renee Hamilton, Karla Jo Hamilton', Kendra Brooke Hamilton, Sean Michael Hamlet', David Allen Hanna, Andrew Spencer Hansbrough', Lisa Daniela Hardee, Alyssa M. Harmon, Emily Brooke Harper', Julie Christine Harrigan', Crystal Harrison', William Andrew Harrison', Nathan Thomas Hart, Lauren M. Hartley, Candice Morgan Harwood, Mirnes Hasanovic, Amber Lee Hatch', Sonja Tapp Hatler, Kandace Sheri Hawley, Caleb Stevenson Hayes, Danielle Nicole Hayes, Jesse Howard Hazel', Stacey Denise Hendershot, Erika Ashley Henderson, Kellie Elaine Henderson, Andrea Kristen Hendrick', Kathryn R. Hendrick', L. Laith Henke', Kimberly Diane Hester, Jessica Lynn Hetzer', Megan Kathleen Hicks', Tara Chae Hill', Maria Eliss Hilliard', Lindsey Nicole Hines, Lauren Hamilton Hinton', Cody Franklin Hogue, Jared Michael Holder', Nathan J. Holton, Lindsey Nichole Houchin', Terri Lynn Houchin, Jessica Brooke Houchins', Tray Teng How, Amanda M. Howard, Cheng-Hua Huang, Jie Ying Huang', Erin Morgan Hubbard, Ashley Lynn Hudson, Amanda Nichole Huffman, James Matthew Huffman', Eric Elbert Huggins, Bonnie Susanne Hughes', Bradley Neil Hughes, Taylor Gilbert Hughey', Sarah Elizabeth Humphreys', Rita Louise Hunt, Hannah C. Hurst', Jeremiah Taylor Hussung', Sarah Elizabeth Hussung', Gary Wade Hutchinson, Elise Stuart Iannuzzi, Betsy Natalja Ilaja', Cheryl Yvonne Ingram, John Curtis Ingram, Kelly M. Irvin', Elizabeth R. Isenhower. Mary Christina Jackson', Nathan Scott Jackson, Matthew Aaron James, Aron Jancso, Deanna M. Jenkins, Jessica L. Jenkins, Whitney Nicole Jenkins, John A. Jennings, Amanda Elizabeth Johnson, Ashley Elizabeth Johnson, Brian Patrick Johnson, Brittany Renee Johnson, James Brandon Johnson, Jennifer Sharon Johnson, Kelly A. Johnson', Kyle Andrew Johnson, Samantha Jane Johnson, Jacob Cody Johnston, Athel Shawn Jones, Eric Douglas Jones, Matthew Christopher Jones', Sarah M. Jones', Brian Timonthy Kaddour, Benjamin Kadric, Paige S. Kalantarzadeh, Andrew D. Kallstrom, Mahsa Kariman, Crystal Marie Kaya', Stephanie Keene', Megan J. Kelley', David Randolph Kem, Jennifer L. Keown, Matthew Frederick Kieser', Daniel Edwin King, Julia Elaine King', Jesse C. Kirby', Jo Carla Kirby, Mary Kaitlynn Kirby, Angela C. Kitchens, Valerie Joy Kitchens', Austin M. Klaine, Cynthia A. Knapp, Danielle J. Knight', Yuto Kobayashi, Vladimir D. Koyfman', Ashley Jean Kramar, Amanda Montgomery Krutza', I-Ping Kuan, Amanda Elizabeth Kucela', Damir Kusmic'. Heather Brooke Ladd', Erika M. Lafollette, Heather Lynne Larkin, Catherine Elizabeth Larson, Eric M. Laster, Matthew B. Lawrence, Vi Thi Tuong Le', Seung-Ju Lee', Siyoung Lee', Sujin Lee, Natalie Anne Leeper', Bret Donavon Leer, Richard W. Lennan, Joseph C. Leonhardt', Elizabeth Joy Lewis, Jia Li', Yan-Fen Li, Amanda M. Lillard, Callie Anne Linden', Bradley Aaron Lindsey, Ellen P. Lindsey', Kristin Marie Loague, Courtney Brooke Loftis', Jeremy Taylor London, Karen Denise Looney, Meredith Christine Lopez', Amanda Erin Love', Nicholas Durham Lowe, Courtney Elizabeth Lyons', Stephanie Brooke Malazarte, Shae M. Manning, Emily Taylor Martin, Heather Michelle Martin, Jessica Ruth Martin', Michael Paul Martin, Terrill D. Martin', LaDonna Michelle Mathis, Jameson Kyle Mattingly', Morgan J. Maxwell', Melinda Leanne May', Rebecca Kate McAfee, Brooke Anne McCloud', Joshua Scott McCombs, Jenna Leigh McCormick', Drew Michael McCracken, Jessica Darsey McCray', Caitlin Marie McGill', Betheny Alison McGregor, Mary Nichole McIntosh, Megan Lindsey McKee', Joshua Phillip McOwen, Mallory Renae Mead', Julie Phelps Meadows, Brittany Dawn Melear, Kyle David Melloy', Amanda Cherie Meredith, Tonya M. Merriam, Amy Metcalf, Nicolas Aaron Metcalf, Angela Dawn Miller, Whitney Nicole Miller', Sara Batterfeld Minnicks, Dawn Ruth Minton, Justin Kyle Mitchell, Katherine J. Mitchell, Komako Miyoshi, Nai-Kong Nicholas Mo, Joshua L. Molina, Jeffrey Patrick Molloy', Mary Elizabeth Monroe', Meghan Ann Montemayor, Brian Scott Montgomery, Jessica Leigh Moore', Jonathan Scott Moore, Sarah E. Moore, Adam Tyler Morgan, Jill Marie Morris', Zack Andrew Morris, Tyler W. Morrow, Kyle T. Moss, Marie Nadege Muna Mbick, Joe Blaine Murley', Bronson Norris Murphy', Elizabeth Robin Murray', Mirza Mustafic, Sarah Miriam Myers. Aleksey D. Nagornay', Brittany Ann Napier-Haviland, Kevin Matthew Nelson, Erin Hope Newman', Crystal Marie Newton, Jamie Lynn Newton', Anh Le Ngoc Nguyen', Thao Da Nguyen, Thuan Ai Nguyen, Allison Charley Noffsinger', Cassie Leigh Norris, Jordan Elizabeth Norris, Cecelia Ann Nugent, Megan Christine O'Hern, Kara F. Oglesby', Mbara Ifeanyi Okonkwo, Alyson Marie Oliver, Joshua Lee Oliver, Jessica L. Olson', Tara Jaquenetta Ortiz', Jason Dwight Osborne', Keela N. Osborne', Lindsey Summers Osborne, Anthony Joseph Oswald', Alexandra H. Oulay, Angela Hui Fong Oulay', Stacy R. Overstreet', Lorie Beth Owen, Meagan M. Owens, Shannon Leigh Owens', Mallory Lauren Pace, Sarah Morgan Page', Steven T. Page', Melissa A. Painter, Bo Pang, Mensur Paocic, David Patrick Parks, Elisa Beth Parrent', Ashley Annette Parsly', Steven R. Pattison, Ashley Nicole Payne, Dustin A. Payne, Jamie Leigh Sparks Payne, Kyle A. Payne, Zachary Dunbar Pearl, Marilyn Percell', James J. Perry, Carrie Lyn Persinger, Beth Ellen Pethalsky', Lisa Beck Petty, Mary Grace Petty, Amanda Gail Phelps, Daniel Aaron Phelps, William Loyd Phelps', Victoria Ann Phillips, Hien Thanh Phung, Clinton Frederick Pillow', Melissa Faith Piorkowski', Jennifer M. Pippin', Sara Elliotte Pitts, Travis N. Plamp, Jennifer Rose Plemons', James Albert Polcer, Rebecca Marie Polivka', Jonathan D. Poole, Alisa Marie Porter, Haven Renae Porter', Jolene Rene Poteet', Erin Marie Potzick, Anne Elizabeth Powell, Michael R. Powers', Regina Paulette Priddy, Gabriel Hendy Prijatna, Ryan Harold Proctor', Su Pu', Troy D. Puckett', Curtis Russell Qualls', Miguel Angel Quintanilla, Carrie Lynn Ramge', Austin Ramsey', Candace Lazora Ray, Kyle Stuart Ray, Joshua Kyle Raymer', Elizabeth Ann Reardon', Brittney Shaye Rector', Brian P. Redmon', Justin Timothy Reed', Andrew D. Reeder', Angela Reeder, Samantha Beth Reeder', Stephanie L. Reeves', Dawn N. Reinhardt', Bessie Lynn Reins, Larry Chase Reneau, Kimberly Jo Reynolds', Sarah Lavonne Reynolds', Brittney Nicole Rhodes, Suzanne Doss Rice, Jeremy Ross Richey, Matthew Derek Richman', Nakita Nicole Riggsbee, Brett Marshall Riley, David M. Riley, Leslie Anne Riley, Natalie C. Riley, Sherri Denise Roach', Austin Reed Roberts, Lindy Sue Roberts, Jessi Elizabeth Rodgers', William Nicholas Rodgers, Anthony D. Roe, Robert Kyle Roemer, Marcia Suzanne Rooks', Jacob Thomas Rorex, Sean Louis Rosado', Bailey Ann Ross', Heather Coulter Ross', Ashley Dawn Rowe', Kristi L. Rozwalka, Nathan P. Rush', Aaron M. Russell, Rebekah E. Russell', Travis Chandler Russell, Christopher Andrew Ryan'. |
| Charlotte J. Bacon Wed, 9 Jul 2008 11:31:08 -0500 GLASGOW — Charlotte Jo Wilhelm Bacon, 73, of Glasgow died July 8, 2008, at University of Louisville Hospital. The Glasgow native was an employee of SKF and was a member of the Order of the Eastern Star at Etoile and Brotherhood Freewill Baptist Church. She was a daughter of the late Jack E. Wilhelm and Maree Bledsoe Arthur. She was preceded in death by a brother, Jimmy “Buster” Wilhelm; and a sister, Mable Gray. Funeral is at 4 p.m. Friday at A.F. Crow & Son Funeral Home, with burial in White Cemetery. Visitation begins at 1 p.m. Thursday at the funeral home. Survivors include her husband, Mitchell; three daughters, Jackie Radus and her husband, Chris, and Connie Sue Harris, all of Glasgow, and Jo Bryant and her husband, Joe, of Breeding; a son, Brad Bacon and his wife, Jenny, of Glasgow; eight grandchildren; six great-grandchildren; a brother, Jack Wilhelm of Somerset; and three stepchildren, Connie Reed of Lebanon, Tenn., Linda Huff of Tompkinsville and Terry Bacon of Temple Hill. |
| Margaret J. Botts Wed, 9 Jul 2008 11:31:08 -0500 GLASGOW — Margaret Jewell Botts, 85, of Glasgow died July 7, 2008, at a Barren County nursing home surrounded by family. The Barren County native was a homemaker and a member of New Salem United Methodist Church. She was a daughter of the late Hershal Meek and Ethel Groce Coulter and the wife of the late John C. Botts. She was preceded in death by a stepfather, Haskell C. Coulter; a son-in-law, Marney Nunnally; a brother, Jack Coulter; and brothers and sisters-in-law, Norris and Opal Botts, Lawrence Botts, Johnny Walker, Edna Ruth Botts and Otis McCombs. Funeral is at 2 p.m. Friday at A.F. Crow & Son Funeral Home, with burial in New Salem Cemetery. Visitation begins at 4 p.m. Thursday at the funeral home. Expressions of sympathy may take the form of contributions to New Salem Cemetery Fund, c/o J.T. Pedigo, 3067 New Salem Road, Glasgow, KY 42141 or any charity or organization. Survivors include two sons, Carlton Botts and his wife, Anne Bruce, and Gary Botts and his wife, Janice, all of Glasgow; two daughters, Sherrlyn Botts Duvall and her husband, Paul, of Bowling Green and Joyce Botts Nunnally of Paducah; 11 grandchildren, John Strader Botts, Jeffrey Carlton Botts, James Bruce Botts, Lezley Layne Mauk and Andrea Joy Elmore, all of Glasgow, Taryn Taylor Faught of Louisville, Brian Edward Duvall and Lorie Duvall Rasdall, both of Bowling Green, Samuel Todd Nunnally of Houston, Alicia Nunnally Longust of Columbia, Ill., and Bradley Taylor Nunnally of Paducah; 20 great-grandchildren; two sisters, Louise Botts of Glasgow and Jean McCombs of Louisville; two brothers, Haskell Coulter Jr. and his wife, Joyce, of Glasgow and Reed Coulter of Louisville; a brother-in-law, Roger Botts and his wife, Roberta, of Glasgow; three sisters-in-law, Merlene Walker, Earlene Turner and her husband, Clay, and Juanita Coulter, all of Glasgow; and several nieces and nephews. |
| Kenneth W. Brenner Wed, 9 Jul 2008 11:31:09 -0500 MOUNT DORA, Fla. — Kenneth W. Brenner, 87, of Mount Dora died peacefully in his sleep at his home July 6, 2008. The Thorp, Wis., native was born Dec. 30, 1920. He served as a first lieutenant in the Marine Corps during World War II in Okinawa, Tinian, Saipan and Nagasaki. He was an educator, receiving his bachelor of science degree from Wisconsin State College-Stevens Point, his master’s degree from the University of Wisconsin-Madison and his doctorate in education from Indiana University. He retired from Western Kentucky University in Bowling Green in 1986, where he served as associate dean of the College of Education and Behavioral Science. He was preceded in death by a daughter, Kathleen B. Garrison; his parents; a sister; and a brother. Memorial service is at 11 a.m. EDT Friday at Allen J. Harden Funeral Home, with inurnment at Greenwood Cemetery in Eustis. Expressions of sympathy may take the form of contributions to Community United Methodist Church Building Fund, 309 College Ave., Fruitland Park, FL 34731 or to Western Kentucky University College of Education Scholarship Fund, 1906 College Heights Blvd. No. 11030, Bowling Green, KY 42101-1030. Survivors include his wife of 62 years, Bette, and his family, Ed and Patricia Garrison; five grandchildren; two great-grandsons; and two brothers. |
| Mary G. Bunton Wed, 9 Jul 2008 11:31:09 -0500 Mary Grace Bunton, 69, of Bowling Green died July 7, 2008, at a Bowling Green nursing home. She was a retired housekeeper and a member of Center Baptist Church. She was also a former member of Mount Olla Missionary Baptist Church and a graduate of High Street School. She was a daughter of the late Howard Martin and Ora Rhodes Martin. She was preceded in death by a daughter, Marjorie Faye Pearson; and a brother, Rachel Martin. Funeral is at 1 p.m. Friday at Burnam & Son Mortuary, with burial in Bowling Green Gardens. Visitation is from 4 p.m. to 8 p.m. Thursday at the funeral home. Survivors include her husband, Robert Bunton; a daughter, Vicki Horn and her husband, Stanley, of Bowling Green; a son, Randy Bunton of Bowling Green; a sister, Lola Bennett and her husband, Jimmy, of Indianapolis; three brothers, Charles Martin of Indianapolis, Tommy Martin of Sunnyside and Jimmy Martin and his wife, Brenda, of Bowling Green; a sister-in-law, Shirley Martin of Sunnyside; seven grandchildren; four great-grandchildren; and several nieces, nephews, cousins, other relatives and friends. |
| John R. Eddington Wed, 9 Jul 2008 11:31:10 -0500 John Reed Eddington, 59, of Bowling Green died at 2:45 p.m. July 7, 2008, at his residence. The Jefferson County native was a marketing manager for Klosterman Baking Co. in Bowling Green. He was a graduate of Shelby County High School in 1967, and a graduate of Austin Peay University in 1971 with a bachelor of science degree in business administration, where he lettered in golf for four years. In 1970, he won the Tennessee Intercollegiate Golf Championship and was runner up in 1971. He was past coach and president of The Bowling Green Little League, an avid golfer, a University of Kentucky fan and a member of Hillvue Heights Church. He was a son of the late James Orris Eddington and Roberta Reed Eddington. Funeral is at 2 p.m. EDT Friday at Shannon Funeral Home in Shelbyville, with burial in Grove Hill Cemetery in Shelbyville. Visitation is from 2 p.m. to 9 p.m. today at J.C. Kirby & Son Funeral Home, Lovers Lane chapel, and from 2 p.m. to 9 p.m. EDT Thursday and from 10 a.m. to 2 p.m. EDT Friday at Shannon Funeral Home. Online condolences may be made at www.jckirbyandson.com. Expressions of sympathy may take the form of contributions to Hillvue Heights Church, 3219 Nashville Road, Bowling Green, KY 42101 or to the Bowling Green-Warren County Humane Society, 1925 Old Louisville Road, Bowling Green, KY 42101. Survivors include his wife of 41 years, Darlene Phillips Eddington; a son, Brian K. Eddington and his wife, Valerie, of Virginia Beach, Va.; a daughter, Beth Anne Eddington of Bowling Green; two granddaughters, Megan and Whitney Eddington of Virginia Beach; a grandson, Shane Cousin of Bowling Green; and a family Westie, “Tucky.” |
| Fred M. Emberton Wed, 9 Jul 2008 11:31:10 -0500 TOMPKINSVILLE — Fred M. Emberton, 87, of Tompkinsville died July 8, 2008, at Monroe County Medical Center. The Monroe County native was born April 20, 1921. He was a retired farmer, a World War II Army veteran and a member of Sand Lick Baptist Church. He was a son of the late Clarence P. Emberton and Pearl England Emberton and the husband of the late Nena Pearl Myatt Emberton. He was preceded in death by a brother, Amos Emberton; and a sister, Blanna Nell Becher. Funeral is at 1 p.m. Thursday at Strode Funeral Home, with burial in Myatt Harlans Crossroads Cemetery. Visitation begins at 6 p.m. today at the funeral home. Expressions of sympathy may take the form of contributions to Myatt Harlans Crossroads Cemetery. Survivors include a son, Michael R. Emberton of Tompkinsville. |
| Dorothy L. Gregory Wed, 9 Jul 2008 11:31:11 -0500 AUBURN — Dorothy Lee Lockhart Gregory, 81, of Auburn died July 7, 2008, at The Medical Center at Bowling Green. The Logan County native was born Jan. 19, 1927. She worked at Auburn Hosiery Mill and Holley Carburetor in Bowling Green and was a member of Clearfork Baptist Church. She was a daughter of the late John Thomas Lockhart and Lona Stella McClure Lockhart. Funeral is at 2 p.m. Friday at Young Funeral Home, Auburn Chapel, with burial in Clearfork Baptist Church Cemetery. Visitation is from 5 p.m. to 9 p.m. Thursday at the funeral home. Expressions of sympathy may take the form of contributions to the Alzheimer’s Association. Survivors include her longtime companion of 43 years, Rebern Brown; a son, Darrell Gregory and his wife, Darlene, of Franklin; two daughters, Elizabeth Ann Biggs and her husband, James, of Adairville and Judy Dukes of Auburn; two brothers, Henry Lockhart of Rockfield and Frank Lockhart of Auburn; seven grandchildren; 22 great-grandchildren; and a great-great-grandchild. |
| Magdalene Haney Wed, 9 Jul 2008 11:31:11 -0500 MORGANTOWN — Magdalene Haney, 87, of Morgantown died July 8, 2008, at a Bowling Green nursing home. The Butler County native was born Aug. 27, 1920. She was a homemaker. She was a daughter of the late Carrie Embry Hunt and Estil Hunt and the wife of the late Calvin Lester Haney. She was preceded in death by two sisters, Estillene Romans and Dorothy Noble. Funeral is at 2 p.m. Friday at Jones Funeral Chapel, with burial in Aberdeen Baptist Church Cemetery. Visitation is from 6 p.m. to 9 p.m. Thursday and from 8 a.m. to 2 p.m. Friday at the funeral home. Expressions of sympathy may take the form of contributions to Aberdeen Baptist Church Cemetery, P.O. Box 1053, Morgantown, KY 42261. Online condolences may be made at www.jonesfuneralchapel.com. Survivors include a son, Mike Haney and his wife, Freda, of Morgantown; a daughter, Ann O’Dell and her husband, Bill, of Morgantown; four granddaughters, Lisa Williams, Pamela Odell, Kimberly Haney and Rebecca Sturgeon and her husband, Aaron, all of Bowling Green; several nieces and nephews; and five great-grandchildren, Chris Williams, Bryan Odell, Seth Felty, Elizabeth Felty and Sidney Justis, all of Bowling Green. |
| Larry W. Johnson Wed, 9 Jul 2008 11:31:12 -0500 SCOTTSVILLE — Larry Wayne Johnson, 49, of Scottsville died at 8:12 p.m. EDT July 7, 2008, at Jewish Hospital in Louisville. The Livingston, Tenn., native was a security guard for Fleetwood. He was a son of the late Frank Johnson Sr. and Clara Johnson of Adolphus, who survives. He was preceded in death by a brother, Rickey Joe Johnson; and a father-in-law, Clifford Light. Funeral is at 2 p.m. Thursday at Goad Funeral Home, with burial in Allen County Memorial Gardens. Visitation is in progress today at the funeral home. Other survivors include his wife, Lonell Johnson; two daughters, Marsha A. Liford of Adolphus and Kimberly Pittman of Indianapolis; four brothers, Frank Johnson Jr. and his wife, Faye, of Westmoreland, Tenn., Jimmy Johnson of Lafayette, Tenn., Danny L. Johnson of Scottsville and Billy R. Johnson of Adolphus; three sisters, Joyce Payne and Lois A. Davis, both of Scottsville, and Linda Kimbel and her husband, Robert, of Brownsville; his mother-in-law, Irene Light of Tompkinsville; four grandchildren, Richard G. Lang, Laura E. Lang, Ashley Liford and Annabella Russell; and several nieces and nephews. |
| Spc. Ryan K. Longnecker Wed, 9 Jul 2008 11:31:15 -0500 GLASGOW — Spc. Ryan Keith Longnecker, 20, of Glasgow died at Camp Shelby, Miss., while serving in the Kentucky Army National Guard, 138th Field Artillery Brigade. He was a son of Bryan Keith Longnecker of Milton, Ind., and Pamela F. Boyd of Glasgow and the stepson of Larry Boyd of Glasgow, all of whom survive. He was born Feb. 20, 1988. Graveside service is at 10 a.m. Thursday at Glasgow Municipal Cemetery, with military honors provided by the Kentucky Army National Guard 623rd Field Artillery Unit. Visitation begins at 2 p.m. today at A.F. Crow & Son Funeral Home. Other survivors include four brothers and sisters, Tosha Boyd and Joshua Boyd, both of Glasgow, and Mike Longnecker and Elizabeth Longnecker, both of Milton; maternal grandparents, Jimmy and Stella Bray of Glasgow; paternal grandparents, Marvin and Stella Longnecker; and several aunts, uncles and cousins, including locally, Justin Hunter, Rick Hunter, Amanda Hunter, Kristan Lakes and Brian Crockett. |
| Joe T. Norman Wed, 9 Jul 2008 11:31:19 -0500 HORSE CAVE — Joe T. Norman, 81, of Horse Cave died at 3:50 p.m. July 7, 2008, at T.J. Samson Community Hospital in Glasgow. The Hart County native retired after 45 years as a sales representative for the former Mid-Way Wholesale Co., and was a chairman of the deacons and a devoted member and songleader of Cave Spring Baptist Church. He was the former president for several years of the Hart County Singing Convention and a 53-year member, past master and chaplain of Bearwallow Masonic Lodge No. 231 F & AM. He was a son of the late Will Norman and Lula Crump Norman. He was preceded in death by three brothers and seven sisters. Funeral is at 2 p.m. Thursday at Winn Funeral Home, with burial in Horse Cave Municipal Cemetery. Visitation is from 2 p.m. to 9 p.m. today and begins at 9 a.m. Thursday at the funeral home. Masonic services are at 7 p.m. today at the funeral home by Bearwallow Masonic Lodge No. 231 F & AM. Survivors include his loving wife of 62 1/2 years, Dixie Hensley Norman; a daughter, Carolyn Sturgeon and her husband, George, of Horse Cave; two granddaughters, Glenna Gardner and her husband, Kevin, of Cave City and Trina Rickard and her husband, Jason, of Glasgow; six great-grandchildren, Tyler, Kyle, Jordan and Grant Gardner, and Hilary and Hayden Rickard; and several nieces and nephews. |
| Beverly E. Vincent Wed, 9 Jul 2008 11:31:23 -0500 BROWNSVILLE — Beverly Ezra Vincent, 83, of Bee Spring died July 7, 2008, in Bowling Green. The Edmonson County native worked in construction and demolition. He was a son of the late Jessie Vincent and Tincie Vincent and the husband of the late Altie Vincent. He was preceded in death by a daughter, Betty Jean Vincent; two sisters, Oneda Russell and Marie Whitaker; and a brother, Gene Vincent. Funeral is at 11 a.m. Thursday at Christian Home General Baptist Church, where he was a member, with burial in Vincent Cemetery. Visitation is in progress today at the church. Patton Funeral Home, Brownsville chapel, is in charge of arrangements. Online condolences may be made at www.pattonfuneralhome.com. Survivors include a son, Timmy Vincent and his wife, Mary, of Bee Spring; a stepson, Truman Meredith of Bowling Green; two daughters, Billy Jane Whitaker and her husband, Clarence, of Bee Spring and Patty McKinney and her husband, Joe, of Glasgow; a stepdaughter, Arlene Vincent and her husband, Gurmon, of Bee Spring; a brother, Leon Vincent of Bee Spring; and several grandchildren and great-grandchildren. |
| Lemonade stands help a good cause Wed, 9 Jul 2008 11:25:49 -0500 It is important that we do all we can to assist the effort to find more effective treatments and eventually a cure for cancer, and one Bowling Green girl has been doing her part. Riley Miller, 14, has been holding lemonade stands in our city for the past three years after she lost both of her brothers to a rare form of genetic leukemia. She was also inspired by another young cancer patient, Alex Scott, who she met and who founded Alex’s Lemonade Stands to raise money for research. Miller knows firsthand the effects that cancer has on a family and it says a lot about her that she is trying to make a difference by organizing lemonade stands locally to aid the cause. Miller is truly dedicated to this cause and the time she spends organizing these stands shows that dedication. There will be another lemonade drive throughout the county Saturday. Before that can become a reality, Miller must make a lot of door-to-door visits to tell people about the sale, make signs and fliers and secure donated supplies. An eighth-grader at Drakes Creek Middle School, Miller has raised about $50,000 over the past three years for childhood research by organizing this lemonade stand effort. In 2007 alone, 200 volunteers sold lemonade at 29 stands in the county, helping raise $19,000. This is quite impressive and shows that their hard work is really paying off. In honor of her hard work, Miller has earned a Prudential Spirit of Community Award as one of Kentucky’s top two youth volunteers. She received $1,000, an engraved silver medallion and an all-expenses-paid trip to the nation’s capital in May, where she attended a number of events. Carol Miller, Riley’s mother, said it best of her daughter: “She was able to take a bad situation and make the best of it.” We wholeheartedly agree and applaud her and her volunteers for all their hard work in securing money for this vital research. More than 300 volunteers will be out Saturday at 24 different lemonade stands throughout our city. Those interested in visiting the lemonade stands Saturday can find them at the following locations and neighborhoods: Highland Way, Rockfield school, Briarwood, IGA at Plano and the new one at Lovers Lane, Ford’s Furniture, Hunting Creek, Hidden River, Independence Bank on Nashville Road, Springhill Pharmacy, The Medical Center, Bent Tree, Barrington Manor, Talbot Place, Deer Meadow, Greenwood Park Church of Christ, Hunters Crossing and Claiborne Farms, Crossridge, Fountain Trace, Plano Store, Greystone, Walnut Ridge, Sutherland Farms, Smiths Grove IGA and the IGA in Morgantown. The main stand, the “Grand Stand” sponsored by Country Time Lemonade, is going to be at Simpson and Compton Orthodontics at the U.S. 31-W By-Pass from 4 p.m. to 7 p.m. Saturday. |
| O’Charley’s good for something new Thu, 3 Jul 2008 11:02:54 -0500 After last week’s offbeat coffee chronicles, it was back to normalcy. What’s more “normal” than a typical dinner at O’Charley’s to step back into the reality of the many chain restaurants we are fortunate to have here in Bowling Green. O’Charley’s offers a local touch as well, with a huge mural of Bowling Green and Kentucky favorites, like a red Corvette and the Corvette Museum served on a platter, as well as a beautiful woman with a derby hat at least 100 times actual size. Another pleasing part of the chain restaurant scene is that they are always offering something new and exciting. Today, my dining companion and I tried everything new, starting with drinks, but not ending with dessert because a stomach is a limited container for newness. By the end of the meal, my dining companion described our wait staff as delightful, which she was, but at the beginning of the meal we had to wait so long, the management comped our appetizer. I will say O’Charley’s restaurant staff was attentive and seemed to be aware of our every move! In the spirit of newness (and because the menu noted I’d never tasted anything like it) I ordered the pretzel crunch chicken tenders with Dijon dipping sauce. They were right. The pretzel breading offered a unique taste and a light, extra crispy texture. It was like dipping a pretzel into mustard, with the added bonus of tender chicken breast in between. Our drinks arrived after the appetizer, which never sits well with me. I’m a stickler for the “dining experience” which to me means, drinks right away, appetizers or bread to quickly follow (because liquor does have a more intense effect on an empty stomach), then salads just after the appetizer has been mostly eaten, and finally entrees just about five minutes after my salad has had time to settle. The tangerine pineapple margarita I had was delicious. What a perfect balance between the too-sweet-for-me strawberry margaritas and the tartness of a regular margarita. My dining companion was not so lucky with his mojito because O’Charley’s was out of fresh mint. He sent the drink back. This is not exclusive to O’Charley’s, but I’d like to suggest to restaurants that if you’re out of a main ingredient, please let us patrons know ahead of time. We really can think for ourselves and will probably opt to order something else, instead of feeling like you are trying to put one over on us. For dinner, I had the Key West mahi. This was a flavorful fish served with a tropical salsa on top with rice on the side. The taste overall was acceptable, but the fruit was hard to bite into. My dining companion (who normally doesn’t like fish) actually enjoyed the fruit that seemed to lift the fish taste. My dining companion ordered the pecan chicken tender salad, which is not as new as the other items we ordered, but it was new to us. This was a delicious blend of honey-roasted Georgia pecans, chicken tenders, bleu cheese, mandarin oranges and cranberries on romaine lettuce served with a balsamic vinaigrette. My sense was right and O’Charley’s was the perfect step back into the customary world of dining that I realized is anything but ordinary. Looking at the staff, from the hostess to the wait staff to the manager, there’s a lot of time, energy, sweat and maybe even some tears that go into creating meals for hundreds of people each day. How fortunate we are to live in a country like this. Happy Fourth! — 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. O’CHARLEY’S RESTAURANT 2717 Scottsville Road |
| 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 f |