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| Three-car crash fatal on Natcher Fri, 11 Jul 2008 12:12:06 -0500 A Tennessee woman was killed Thursday on the William Natcher Parkway after driving her car into opposing traffic and colliding with two other vehicles. |
| Warren growth plans get direction Fri, 11 Jul 2008 11:58:37 -0500 Providing for the smooth and affordable growth of city services while keeping as much rural area open as possible - that’s the general direction of talks for the new comprehensive plan that will guide growth in Warren County for the next 20 years. |
| Bike path funds in bill Fri, 11 Jul 2008 11:58:38 -0500 The Daily News, rminor@bgdailynews.com/783-3249 |
| Red Cross reaching out to teens Fri, 11 Jul 2008 11:58:38 -0500 Thirteen-year-old Luke Davis has always had an interest in meteorology, so being a helper in the wake of disasters weather can bring interested him. |
| Paint the Town REaD draws crowd Fri, 11 Jul 2008 11:58:39 -0500 Food, arts and crafts, music, a drawing for door prizes and a red carpet marked the Paint the Town REaD Party on Thursday at the main Warren County Public Library. |
| Group continues to accept items for man in Glasgow recovering from cancer, accident Fri, 11 Jul 2008 11:58:40 -0500 Organizers are still accepting items for a benefit auction tonight for Eugene Houchens. |
| Pool extends its hours two hours through July, will be open until 8:30 each evening Fri, 11 Jul 2008 11:58:40 -0500 The Russell Sims Aquatic Center will have extended hours on Tuesdays and Thursdays through the rest of July, staying open an extra two hours until 8:30 p.m. |
| New digging law upcoming Fri, 11 Jul 2008 11:58:41 -0500 Individuals or companies digging are now more at risk of being cited if they don’t call in advance to have utility lines marked. |
| POLICE NEWS Fri, 11 Jul 2008 11:58:42 -0500 Someone reportedly fired a gun twice at a woman in front of her grandmother’s house Wednesday night. |
| Chaplains: Major task for them is providing comfort Fri, 11 Jul 2008 12:16:35 -0500 A chaplain’s life is full of “C” words. There’s a family’s confusion when they get news from a police officer accompanied by a chaplain that a loved one has been seriously injured or died. There’s the calming presence a chaplain gives to officers at a crime scene or who are in personal crisis. They’re on call all day, every day, to give help when it is needed. When the going gets tough, they have a circle of family, friends or co-workers to lean on. They often communicate the needs of others through prayer. It’s caring, compassion and consideration of others that four local chaplains said keeps them going as they do the work they consider their calling - work that can be full of joy one moment and sorrow the next. Bowling Green Fire Department chaplain Damon Carlock is new to his post. Although he has been a firefighter for 18 years, he has been the chaplain since November. “I was called to preach in ’02. I felt that I needed to do more,” he said. “I prayed and talked to other people about it. I feel like the Lord has led me to this position.” So Carlock, like many chaplains, went for training. He thought he would be doing more on-the-scene work helping fire victims, but instead his role has been quite different than he expected. “I have (helped fire victims) a couple of times, but my job has been tending to the firefighters,” he said. Carlock helps his co-workers deal with life situations such as death, injury, divorces and illnesses. He visits retired firefighters, too. “We have a bunch of caring firefighters,” he said. “I want to help them in any way I can.” Working with victims and working with colleagues is different, Carlock said. “With strangers, I have to befriend them and get a small portion of trust,” he said. “The fire department personnel knows me.” Regardless of who he’s helping, Carlock lets people know that he’s there to help. He prays with them if they want him to. “I try not to push beliefs on anyone,” he said. “A chaplain has to be a good listener.” Carlock said he enjoys his job. “I want to help somebody,” he said. Although former deputy Freddie Brown retired from the Warren County Sheriff’s Department in October, he still occasionally gets calls from area police departments. “I’ve been called to Logan County and Allen County to assist,” he said. A chaplain for 13 years, Brown started as a chaplain for the Bowling Green Police Department. “I started with the city, then started helping with the county,” he said. Besides helping families during accidents, giving death notifications and helping colleagues, he also offers prayer during special occasions in Bowling Green. He has talked to other organizations about what chaplains do and has conducted funerals for colleagues and victims. “I’ve done work after hours. That was my contribution to the community,” he said. “When you get used to being around people, you get used to talking them about problems.” Brown, who is pastor of State Street Baptist Church, has been the chaplain on call for some high-profile tragedies, including the 2006 traffic crash that killed Bowling Green auto and motorcycle dealer Cornelius Martin, 57, and Hancock Bank & Trust president and CEO Brooks Mitchell, and the 2005 car crash deaths of Rory and Cory McDowell, sons of Warren County Sheriff’s Deputy Andy McDowell. “When my colleague Andy McDowell lost his sons … what affects someone close to me affects me. We had gone fishing on several occasions,” he said. “It was almost like a member of my family had been lost.” Brown said he has seen families rebound from tragedy. “God works in mysterious ways,” he said. Brown said although being a chaplain is challenging, he enjoys the work. “I’ll still do it if I’m called,” he said. “It’s good when you know you can give somebody comfort in a time of sorrow. Don Dorris and Michael Holian are volunteer chaplains for the city police department. Dorris was one of the first four chaplains in 1995, while Holian has been a chaplain for eight years. “When people see an officer and a chaplain, they know it’s something pretty bad,” Dorris said. Dorris began thinking about being a chaplain while he was serving at a church in Louisville about 30 years ago. “I did a ride-along,” he said. “It got in my blood.” A retired student service coordinator at Greenwood High School, Holian had been sharing an office with a school resource officer who approached him about becoming a chaplain. “I had been pastoring a church for a couple of years,” he said. “I thought about and prayed about it.” The chaplains have been helped others in various cases, including suicides, homicides and natural causes. “When they talk about notifying the next of kin, that’s us. We have to go to the hospital and make notification,” Holian said. “We do things in pairs. It’s an officer and one of us.” Dorris, a retired pastor at Union Chapel United Methodist Church in Allen County, and Holian, an associate pastor at Christ United Methodist Church, constantly try to comfort the families left behind. “We go to the funeral home and church with them,” Dorris said. “We have been asked to do services.” “We let them know what’s coming next. Most of them have never faced death before,” Holian said. “They can cry, lay their head on your shoulder. We pray with them if they want us to. An officer with a gun doesn’t have that opportunity. We can call pastor or spiritual leader for them and stay until a family member comes.” Working a crime scene can be tough on the officers, too, so it isn’t unusual for a chaplain to stay on the scene. “We have to stay out of the way at a crime scene, but I don’t leave the scene until the last officer has gone,” Dorris said. “It gives a certain stability to officers. I’ve been told having the chaplain there is calming. I feel like we could be an asset to the police department.” They’re also there for the officers and their families. Dorris has officiated at officers’ wedding and funerals connected to the police department, including those of two police dogs. “When anything happens, we’re there to provide spiritual assistance or comfort, whether it’s on the job or off,” Holian said. The two continue updating their chaplain training. Holian was called away from the area to help with hurricanes Katrina and Rita. Both enjoy helping others. “This community has been good to me. This is my way of giving back to this community,” Dorris said. “You feel good when you’ve come away having helped somebody.” Holian agreed. “We can’t help them get over it, but we can help them get through it,” he said. |
| Church news Fri, 11 Jul 2008 11:59:30 -0500 Special services Barren River Church annual Cemetery Trust fund emphasis: All donations will be placed in the trust fund for the perpetual upkeep of the cemetery. Make checks payable to the Barren River Church Cemetery Trust and mail to Barren River Baptist Church, 5630 Barren River Road, Bowling Green, KY 42101. For more information, call Mike Campbell at 791-2375. |
| Violet B. Ashlock Fri, 11 Jul 2008 12:02:18 -0500 FRANKLIN — Violet Burysek Ashlock, 79, of San Francisco died May 17, 2008, in San Francisco. The Robertson County, Tenn., native was a daughter of the late Joe Burysek and Kristy Hradek Burysek. She was preceded in death by three sisters, Rose Nesvarba, Alice Walker and Mildred Hendricks; and three brothers, Willie, Jerry and Miles Burysek. Graveside service is at 2 p.m. Saturday at Immanuel Bohemian Cemetery. Crafton Funeral home is in charge of arrangements. Expressions of sympathy may take the form of contributions to the Immanuel Cemetery on U.S. 31-W South in Sumner County, Tenn., c/o Crafton Funeral Home or to the charity of your choice. Survivors include two brothers, Dan and Stanley Burysek of Portland, Tenn.; three sisters, Bertha Brewer of Franklin, Helen Rainwater of Cross Plains, Tenn., and Josephine Meguiar of Greenville, S.C. |
| Mabel H. Carr Fri, 11 Jul 2008 12:02:18 -0500 Mabel Hilan Carr, 86, of Bowling Green died at 1:25 p.m. July 10, 2008, at her residence. Funeral arrangements, which are incomplete, are under the direction of J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. |
| Vertis Davis Fri, 11 Jul 2008 12:02:19 -0500 BROWNSVILLE — Vertis “Bunny” Davis, 70, of Brownsville died July 10, 2008, at his residence. The Edmonson County native was a retired mechanic for Jefferds Corp. in Bowling Green, a Baptist, a member of Veterans of Foreign Wars and a Vietnam Air Force veteran. He was a son of the late Lee Davis and Evelyn Meredith Davis. He was preceded in death by two brothers, Roy and Steve Davis; and two sisters, Rachel and Loretta Davis. Funeral is at 11:30 a.m. Sunday at Patton Funeral Home, Brownsville chapel, with burial in Hawkins Cemetery. Visitation is from 5:30 p.m. to 8 p.m. today, from 9 a.m. to 8 p.m. Saturday and from 9 a.m. to 11:30 a.m. Sunday at the funeral home. Online condolences may be made at www.pattonfuneralhome. com. Survivors include his wife, Mary Louise Johnson Davis; a son, Marcus Davis and his wife, Rosaria, of Brownsville; four daughters, Lynn Vinson of Leitchfield, Sherry Davis and Jill Flannery, both of Rocky Hill, and Drinda Davis of Cave City; four brothers, Larry, Jim and Joe Davis, all of Brownsville, and Jack Davis of Louisville; three sisters, Carolyn Crabtree of Bowling Green, Dean Carner of Brownsville and Betty Jean Swinger of Smiths Grove; 15 grandchildren; and 10 great-grandchildren. |
| Deura E. Duncan Fri, 11 Jul 2008 12:02:19 -0500 RUSSELLVILLE — Deura Elizabeth Nash White Duncan, 92, of Madison, Tenn., formerly of Russellville, died July 9, 2008, at Skyline Medical Center in Nashville. The Logan County native was born March 16, 1916. She was employed with Perry’s Drug Store and Felts Restaurant. She was also a member of Second Baptist Church in Russellville. She was a daughter of the late John Nash and Lessie Clark Nash. She was preceded in death by her first husband, Joseph V. White; and her second husband, James Duncan. Graveside service is at 2 p.m. Saturday at Maple Grove Cemetery. Visitation is from 4 p.m. to 8 p.m. today at Young Funeral Home, Russellville chapel. Survivors include a son, Henry Orndorff White and his wife, Patt, of Greenbrier, Tenn.; two daughters, Linda White Rollins and her husband, Bill, of Topeka, Kan., and Nora Joyce Wagoner of Russellville; 10 grandchildren; and 17 great-grandchildren. |
| Fournier infant Fri, 11 Jul 2008 12:02:20 -0500 Riley James Fournier, infant son of Glenn Fournier and LaDonna Kay Johnson Fournier of Bowling Green, died July 8, 2008, at The Medical Center. Graveside service is at 2:30 p.m. Sunday at The Archie Newman Wilson Cemetery at Riverside. Visitation is from noon to 2 p.m. Sunday at Heritage Funeral Services. Other survivors include two brothers, Zachary Fournier and Steven Lancaster; three sisters, Amber and Angel Fournier and Lindsey Lancaster, all of Bowling Green; grandparents, Steve and Vicki Johnson and Dorothy Guess, all of Bowling Green, Richard James Fournier Jr. of Thomasville, N.C., and Lonnie and Carol Gill of Jacksonville, Fla.; aunts and uncles, Eric and Jerri Lynn Johnson, Chris Johnson, Amy Brooks and Heather and Josh Miller, all of Bowling Green, and Tracy, Tonya and Tive, all of Oakwood, Ga.; cousins, Katie, Morgan, Devin, Serena; and several other family and friends. |
| J.W. Gunter Jr. Fri, 11 Jul 2008 12:02:21 -0500 SCOTTSVILLE — J.W. Gunter Jr., 60, of Scottsville died at 2:48 p.m. July 9, 2008, at his residence. The Wilson County, Tenn., native was the founder of Gunter Construction Roofing, a member of White Plains Baptist Church, a member and past master of Graham Lodge No. 208 F & AM and a board member of Scottsville YMCA and Scottsville Allen County Chamber of Commerce. He was a loving husband, father, grandfather and great-grandfather. He was a son of the late John Warren Gunter Sr. and Hilda Olene Johns Gunter of Scottsville, who survives. He was preceded in death by two brothers, William and Stephen Gunter. Funeral is at 11 a.m. Saturday at Goad Funeral Home, with burial in Crescent Hill Cemetery. Graham Lodge No. 208 F & AM will conduct Masonic rites at 7 p.m. today at the funeral home. All master masons are requested to meet at Graham Lodge at 6:30 p.m. Expressions of sympathy may take the form of contributions to White Plains Baptist Church Building Fund or Hospice of Southern Kentucky. Other survivors include his wife, Susan Kitchens Gunter; three sons, Gary Gunter and his wife, Hope, and Brian Gunter and his wife, Micca, all of Scottsville, and Stephen Gunter of Bowling Green; a brother, Roger Gunter of Scottsville; two sisters, Teresa Gunter and Linda Hicks, both of Scottsville; five grandchildren, Jordan, Whitley, Triston and Brittany Gunter and Ashley Elmore; and a great-grandson, Logan Elmore. |
| Rita M. Harris Fri, 11 Jul 2008 12:02:21 -0500 ELIZABETHTOWN — Rita May Corbett Harris, 66, of Elizabethtown died of cancer on July 10, 2008, at her home, to the sound of church bells at Gloria Dei Lutheran Church. Her favorite part of living in her home was listening to the sound of the church bells every day. The Meade County native attended St. James Catholic Church in Elizabethtown. She managed rental property in Elizabethtown for the last 25 years and worked tirelessly up until the time of her death. She was not only a landlady to her tenants, but a friend and a caregiver to so many in their times of need. She was a daughter of the late William A. Corbett Sr. and Margaret Montgomery Corbett and the wife of the late Wayne Leeland Harris. Funeral is at 2 p.m. EDT Saturday at Brown Funeral Home, with graveside service at 2 p.m. CDT Sunday at Lewisburg Cemetery in Lewisburg. Visitation begins at 10 a.m. EDT Saturday at the funeral home. Online condolences may be made at www.brownfuneralhome. com. Survivors include a daughter, Karen Harris of Elizabethtown; two sons, Mark Harris and his wife, Teresa, of Elizabethtown and Scott Harris and his wife, April, of Bowling Green; three brothers, Wm. Anthony Corbett Jr. of Falls of Rough, Joseph “Gene” Corbett of Doe Valley and Martin R. Corbett of Vine Grove; two sisters, Margaret Ann Ray of Vine Grove and Mary Ellen Brewer of Oklahoma; and eight grandchildren, Craig Williams and Jon Williams and his wife, Brittany, all of Louisville, Lindsey Williams and Ryan and Ben Harris, all of Elizabethtown, and Scotty, Addison and Reese Harris, all of Bowling Green. |
| Floyd D. Jenkins Fri, 11 Jul 2008 12:02:22 -0500 RUSSELLVILLE — Floyd David Jenkins, 50, of Louisville, formerly of Russellville, died July 9, 2008, at Norton Hospital in Louisville. Funeral arrangements, which are incomplete, are under the direction of Sanders Funeral Home. |
| Mary R. Nave Fri, 11 Jul 2008 12:02:22 -0500 Mary R. Nave, 76, of Brownsville died July 10, 2008, at The Medical Center. Funeral arrangements, which are incomplete, are under the direction of Heritage Funeral Services. |
| James O. Raines Fri, 11 Jul 2008 12:02:23 -0500 James Oscar Raines, 93, of Bowling Green died at 2:42 a.m. July 11, 2008. The Simpson County native as born June 18, 1915. He was a retired farmer and former owner of West End Super Market. He was ordained as a deacon at Old Union Missionary Baptist Church in 1960 and served as a Sunday school superintendent, church treasurer and Sunday school teacher. He then joined Fairview Memorial Missionary Baptist Church in 1983 and was a deacon and trustee there. He loved raising roses and gardening. He was a loving father and grandfather. He was a son of the late Wille Lee Raines and Mayzelle Adeline Caldwell Raines and the husband of the late Charlene Marie Galloway Raines and Lorene Butrum Swindle Raines. He was preceded in death by two brothers, Edward and Vernon Raines. Funeral is at 2 p.m. Sunday at J.C. Kirby & Son Funeral Home, Lovers Lane chapel, with burial in Old Union Missionary Baptist Church Cemetery. Visitation is from 3 p.m. to 8 p.m. Saturday at the funeral home. Expressions of sympathy may take the form of contributions to the American Heart Association, 1212 Ashley Circle, Suite 1, Bowling Green, KY 42104. Online condolences may be made at www.jckirbyandson.com. Survivors include four daughters, Ruth Ann Carlo and Alice Williams and her husband, David, all of Bowling Green, Elouise Gugel of Atlanta and Janice Harrison and her husband, David, of Fredericksburg, Va.; two sisters, Mavis Hill of Nashville and Wilma Haden of Cary, N.C.; seven grandchildren, Lajuana Carlo, Lynn Grogan, Dennis Williams and Kami Ramsey, all of Bowling Green, Grechen Cohen and Alicia Hagan, both of Atlanta, and Christine Geron of Fredericksburg; three stepgrandchildren, Kay Adams of Fort Lauderdale, Fla., Brent Browning of Del Ray Beach, Fla., and Jill Browning of Bowling Green; eight great-grandchildren; a great-stepgrandchild; seven great-great-grandchildren; a great-great-stepgrandchild; a special friend, Jeanette Farley of Bowling Green; and several nieces and nephews. |
| Joe L. Rigdon Fri, 11 Jul 2008 12:02:23 -0500 Joe L. Rigdon, 64, of Oakland died at 4:41 p.m. July 10, 2008, at his residence. The Warren County native was a retired employee of 32 years with Eaton Corp. He was a son of the late Ralph Rigdon and Catherine Taylor Rigdon. Funeral is at 2 p.m. Sunday at Hardy & Son Funeral Home, Bowling Green chapel, with burial in Fountain Run Cemetery. Visitation is from noon to 8 p.m. Saturday and from 9 a.m. to 2 p.m. Sunday at the funeral home. Online condolences may be made at www.hardyandsonfuneral homes.com. Survivors include his wife, Linda Payne Rigdon; two sons, Mark Rigdon of Oakland and Sean Rigdon and his wife, Michelle, of Bowling Green; a stepdaughter, Denise Harp and her husband, Sid, of Bowling Green; two sisters, Linda Bean of Nashville, Ind., and Nina Herrington and her husband, Jimmy, of Franklin; four grandchildren, Kelcie, Bailey, Sidney and Chase Rigdon; a stepgranddaughter, Shelby Harp; a godson, Joshua Lindsey; his mother-in-law, Katherine Payne of Smiths Grove; and several nieces, nephews, aunts, uncles and cousins. |
| Cecil R. Sears Fri, 11 Jul 2008 12:02:23 -0500 Cecil Ray Sears, 91, of Bowling Green died at 10:25 am. July 10, 2008, at a Bowling Green nursing home. The Warren County native was born March 20, 1917. He was a retired heavy equipment operator for Indiana Local Union 181. He served in the Army during World War II as a sergeant. Cecil loved his faithful bulldog, Little Baby. He was a son of the late Jess Sears and Mae Thomas Sears. He was preceded in death by two brothers; two stepsisters; four half brothers; and two stepbrothers. Graveside service is at noon Saturday at the Veterans Section of Fairview Cemetery. Visitation begins at 10 a.m. Saturday at J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. Online condolences may be made at www.jckirbyandson.com. Survivors include a son, Richard “Dickie” Sears of Bowling Green; six grandchildren, Tanya Ditmore, Rachelle Sears and J.P. Sears, all of Bowling Green, Heather Thurman and Jacob Sears of Arizona and Nick Smith of Smiths Grove; seven great-grandchildren; a caregiver and cousin, Mack Sears and his wife, Peggy, of Drake; and several nieces, nephews and cousins. |
| L.A. Stilts Fri, 11 Jul 2008 12:02:24 -0500 HORSE CAVE — L.A. “Beans” Stilts, 86, of Hardyville died at 5:40 p.m. July 9, 2008, at a Bowling Green nursing home. The Metcalfe County native was a retired businessman, farmer, wood craftsman and member of Shady Grove Baptist Church. He was also a World War II Army Air Corps veteran. He was a son of the late Henry Worth Stilts and Lillian Mable Rock Stilts. Funeral is at 2 p.m. Saturday at Winn Funeral Home, with burial in Houk Cemetery. Visitation is from 2 p.m. to 9 p.m. today and begins at 9 a.m. Saturday at the funeral home. Expressions of sympathy may take the form of contributions to Gideons International, the American Cancer Society or the Alzheimer’s Association. Survivors include his wife, Mary Redis Lile Stilts; a daughter, Pat Love and her husband, Coleman, of Elizabethtown; a son, Ronnie Stilts and his wife, Connie, of Franklin; three grandchildren; two great-grandchildren; two sisters, Mable Lile and her husband, James, of Elizabethtown and Diane Stilts of Louisville; a brother, Kenneth Stilts of Louisville; and several nieces and nephews. |
| Louise S. Wakefield Fri, 11 Jul 2008 12:02:24 -0500 GLASGOW — Louise Stone Wakefield, 98, of Glasgow died July 9, 2008, at a Glasgow nursing home. The Garden Plain, Ill., native was a retired buyer’s assistant at Sears and a member of First United Methodist Church of Glasgow. She was a daughter of the late Julia Spangler and Philo Stone and the wife of the late Laurin K. Wakefield. She was preceded in death by a son-in-law, Robert J. Hagedorn of Glasgow; a sister, Harriet Rehfeldt of Oak Park, Ill.; and a brother, George Stone of Seal Beach, Calif. Memorial service is 5:30 p.m. Monday in the chapel of NHC Health Care Center. Graveside service is at a later date at the Oak Ridge Glen Oaks Cemetery in Hillside, Ill. Hatcher & Saddler Funeral Home is in charge of arrangements. Survivors include a son, Richard Wakefield and his wife, Katherine, of Sarasota, Fla.; a daughter, Marlene Hagedorn of Glasgow; there grandchildren, Hillary Bomball of Ballwin, Mo., Meredith Kasyan of Palo Alto, Calif., and Brooks Wakefield of Poulsbo, Wash.; two great-grandchildren, Emily and Abby Bomball; and several nieces and nephews. |
| Ronnie Warren Fri, 11 Jul 2008 12:02:25 -0500 SCOTTSVILLE — Ronnie Warren, 51, of Scottsville died July 11, 2008, at Vanderbilt University Medical Center in Nashville. Funeral arrangements, which are incomplete, are under the direction of Goad Funeral Home. |
| William T. Withrow Fri, 11 Jul 2008 12:02:25 -0500 William “Bill” Theddore Withrow, 72, of Louisville died July 7, 2008, at Parkway Medical Center in Louisville. The Bowling Green native was a retired Air Force veteran and served during the Vietnam War. He was a graduate of State Street High School. Bill loved motor bikes, fishing, derby parties, University of Louisville basketball and the love of family. He was a son of the late Wilbur Withrow and Keziah Withrow. He was preceded in death by a son, John Edward Withrow; five brothers, Jerry, Jack, Douglas, Van, C.B. Withrow; and a sister, Sarah Barbara Campbell. Funeral is at 1 p.m. Saturday at Burnam & Son Mortuary, with military honors and burial in Fairview Cemetery. Visitation is from 4 p.m. to 8 p.m. today at the funeral home. Survivors include his wife of 46 1/2 years, Evelyn “Eve” Withrow; two sons, William T. Withrow II and his wife, Early, and Richard Withrow, all of Louisville; two daughters, Lynnette “Lynn” Withrow and Janice Marie Withrow, both of Louisville; grandchildren, Joshua, Bree, John McArthur, Samantha, Amanda Quianna, David, Zoe, Joshua, Jr., Doreena, Sheila and Vera; a brother, Frank Withrow Sr. of Bowling Green; in-laws, Eva Withrow of Dayton, Ohio, and Rose Mooney and her husband, Richard, and Lillian Gorman of Liverpool, England; a niece, Frances McDarby; several nieces, nephews, cousins, other relatives and friends; and extended family, Annie Farris, Shawn, Pierre, Leroy, Emile, Nadine Ericka, Yvonne, CiCi, Tom Doreen Carter, Robert Dunkins and Robert Fields. |
| Gaddie is very capable as sheriff Fri, 11 Jul 2008 12:00:29 -0500 We have never known Butler County Sheriff Joe Gaddie to be anything but an honorable man who is dedicated to law enforcement and protecting the citizens in the county that he serves. This is why it is troubling that some in his community are calling for his ouster. Gaddie said there is a new move afoot to remove him from office and that at least two magistrates have been working to remove him since he took office. Some tensions arose from the Kirby family in Butler County who were upset about deputies breaking up their beer party, according to Gaddie. Members of the family have alleged deputies used excessive force during a June 7 incident that led to two arrests. There are often two sides to a story, particularly where arrests are involved, but we have seen no valid reason why Sheriff Gaddie deserves removal from office. People can disagree with Gaddie and his tactics all they want, but to our knowledge he has not committed any illegal acts as sheriff and is apparently just trying to do the job the people of Butler County elected him to do in 2006. Sheriff Gaddie has a long record of service in Butler County, not only as sheriff, but also as a Kentucky State Police trooper. One would hope that the good residents of Butler County would realize that and stand up for him at a time when he appears to be receiving unfair treatment and unsubstantiated comments about his character and the way he runs the county’s sheriff department. We believe those individuals throwing the dirt at Sheriff Gaddie should cease and desist, unless they have something substantive enough to take before a grand jury. Otherwise they are simply harming the sheriff’s name and character. Law enforcement, particularly in rural Kentucky, is often a thankless job and we believe that Sheriff Joe Gaddie has done a fine job as sheriff and should remain in that position as long as the voters want him there. |
| Obama and McCain should offer specifics Fri, 11 Jul 2008 12:00:30 -0500 The presidential candidates are focusing on the economy this week, pushing plans that are designed to appeal to huge swaths of voters - from college students to Medicare recipients. But what’s all this going to cost, and where will the money come from? After all, government spending already far outstrips tax revenue. President Bush and lawmakers in both parties have failed for years to develop responsible budgets. The result: the federal debt is climbing past the $9.5 trillion mark. Sen. John McCain is at least talking about trying to get the federal budget back on track. The economic plan he unveiled this week declares: “Reduced spending means making choices. John McCain will not leave office without balancing the federal budget.” But the Republican’s plan is short on specifics as to what these tough choices might be. Instead, it offers a long list of proposals that actually would increase spending and decrease the money available to pay for it. Sen. Barack Obama notes correctly that this plan doesn’t add up. But Obama says he’s not sure he would even reduce deficits during that period, let alone end them. Obama argues that the United States needs “to make some critical investments right now in America’s families.” The investments he has in mind may be worthwhile. But he should at least try to estimate the costs and how they might be financed in a responsible fashion. Just leaving the bills for younger Americans and future generations to pay is neither wise nor fair. When there are no price tags attached, political promises are easy. Both candidates owe the voters more precise financial information about their plans. |
| BG’s Quiznos gone, but definitely not forgotten Thu, 10 Jul 2008 10:36:25 -0500 Does anyone else miss the Quiznos Sub that used to be in Bowling Green? On a recent trip to Glasgow it was a case of you don’t know what you’ve got until it’s gone, when my dining companion and I lunched on the patio at the Quiznos across from the movie theaters in Glasgow. Of course, this patio is like many, with just a few tables on the sidewalk outside the restaurant, but we were able to create a little inspired ambiance by turning the music on in our nearby car. Inspired, too, is the menu. In my experience that day, Quiznos was a chain-style sandwich shop with local ownership flair and abundant menu fair. To begin with, Quiznos has some new, one-of-a-kind sandwiches called flatbread sammies. This is a variety of unique meats like chicken cantina, roadhouse steak and Sonoma turkey served between a round piece of flat bread. My dining companion ordered the chicken cantina, which is chicken in a honey bourbon mustard sauce with tomatoes and onions. It was small, but even so, he finished it in record time it was so good. Also in the flatbread category are chopped salads served with flat bread. There are five types and it was hard to choose just one for me and my dining companion to share. I went with the black and bleu, which is a black angus steak with bleu cheese, tomatoes and red onions. It was acceptable, but not the ideal salad for a sandwich shop to do well. Next time, I may order the raspberry chipotle chicken and hope for the best. A cup of the chili turned out to be exceptional for a sandwich shop. Hearty red beans and chunks of beef, tomato and onion made this chili like homemade. It was a little on the spicy side, but the well-made sweet tea was a helpful balancer from time to time. Finally, I had a regular chicken sub on whole wheat bread. The chicken carbonara is a delicious blend of chicken strips, bacon and mozzarella cheese all in a creamy bacon alfredo sauce. There was an abundance of meat in each sandwich and my choice of vegetables, including a pepper and sauce bar near the soft drinks. So, as sandwich shops go, Quiznos in Glasgow has variety, abundance, value and a new, clean environment. If we closed our eyes while listening to the music, we could have been in any of the sandwiches places we’ve visited coast to coast - we wouldn’t have had to miss something that had slipped away from our hometown. — 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 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 serv |