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| Getting psyched for the start of school Wed, 23 Jul 2008 12:16:11 -0500 Bowling Green schools, community organizations, free food and a fashion show were the makings of Purple Pride Readifest. |
| More power set for Alvaton Wed, 23 Jul 2008 12:16:11 -0500 An increasing demand for power has Warren Rural Electric Cooperative Corp. looking to build a new substation in Alvaton. |
| Downtown bonds will be for sale soon Wed, 23 Jul 2008 12:16:12 -0500 Bonds to build a minor-league baseball stadium, downtown parking garage and other projects nearby should be sold within the next two months, providing perhaps $45 million for downtown redevelopment. |
| Group raising money for education, more facilities at Mammoth Wed, 23 Jul 2008 12:16:13 -0500 A new organization is hoping to expand the reaches of Mammoth Cave National Park by increasing educational and fitness opportunities and by raising money for needed park projects. |
| Web Extras: Kids showing goats at SOKY Fair Wed, 23 Jul 2008 12:16:14 -0500 Dozens of young competitors took part in the lamb and goat show at Southern Kentucky Fair on Tuesday. |
| Elkton man facing more charges in alleged investment scam Wed, 23 Jul 2008 12:16:15 -0500 An Elkton man indicted for an alleged investment scam in Logan County is now facing additional charges. |
| Group plans to raise funds for museum about Butler County education history Wed, 23 Jul 2008 12:16:15 -0500 MORGANTOWN — A Butler County group sees treasure in its educational history, and is looking to make room for it in a museum. |
| POLICE NEWS: Smiths Grove woman in critical condition following car accident Wed, 23 Jul 2008 12:16:16 -0500 A Smiths Grove woman is in critical condition after an accident Tuesday in Barren County. |
| Photo: Tree Down Wed, 23 Jul 2008 13:08:52 -0500 A large tree was toppled by high winds on Tuesday on College Street. |
| Camp Courageous Wed, 23 Jul 2008 10:50:38 -0500 Twelve-year-old Emma Bell of Scottsville is attending her first summer camp this week. “This is exciting,” she said. “I am a little nervous. But I think I’ll have fun this week.” The camp Emma is attending gives her an opportunity to mix and mingle with more than 70 kids who are just like her - they have asthma. The Center for Courageous Kids in Scottsville hosts children with various disabilities or serious illnesses throughout the year, with weekend family retreats during the school year and weeklong summer camps for 7- to 15-year-olds. “We Prescribe Fun” is the mantra the center follows. “There are a lot of places kids can go,” said Stormi Murtie, vice president of communications and operations for the camp. “But there are not a lot of places sick kids can go. Here the kids can feel normal and not focus on their illness. “They don’t look like medical patients - just campers.” On Feb. 29, Camp Courageous opened - a 168-acre facility on Burnley Road. Since then, the facility has served 878 children and families from Kentucky and bordering states. “It’s been amazing,” Murtie said. “We thought it would take a while to grow, but instead of starting out slow, it ran out of the gate.” The center’s summer camps began May 31 with camps catering to children with various illnesses. July was dedicated to children with physical disabilities. Each week has a different theme, which the camp counselors come up with, Murtie said. This week’s theme is “Camp SuperKids.” “I’m looking forward to going horse-back riding and hiking, especially,” Emma said. “I love nature.” The camp, which operates through gifts and donations and is free to campers, provides an array of activities for its visitors, from bowling to woodshop, arts and crafts to indoor swimming, while offering an equal amount of inside and outside activities. It even has an on-site beauty parlor complete with a classic barber pole. Murtie said by next summer, campers should be able to go fishing in the man-made lake. A medical center staffed with fully trained personnel on site helps tend to the camper’s medical needs. “We adapt to them,” Murtie said. “We try to target activities depending on the illness, so they can have the best week of their lives.” The camp, which broke ground in 2005, was funded by the Elizabeth Turner Campbell Foundation. Campbell - daughter of the late Cal Turner Sr., founder of the Dollar General Corp. - provided the initial financial backing for the camp through a $20 million contribution by her foundation. The camp has seen monetary gifts from 33 states, and local organizations and businesses also donate time and materials, Murtie said. The camp has 30 full-time employees and uses about 800 volunteers a year, from retirees to fraternity and sorority members. Murtie said some Western Kentucky University football players came out during the week dedicated to kids with sickle cell disease. “Here it doesn’t matter what their illness is,” Murtie said. “They’re treated like rock stars.” Margaret McMillan, 20, of Georgia said working at a camp is what she wanted to do this summer, and has found her job “doesn’t feel like a job. “I just get to play with kids all day,” she said. “It’s a wonderful camp. It’s great to see these kids just be kids and not worry about medical routines or fitting in because they’re around other kids who are just like they are, and they can relate to each other.” Murtie said the camp isn’t just about swimming, climbing or bowling - it’s about being around someone who’s the same. She said it is “amazing” to see the friendships made and bonds formed between children and adults alike. “We are making connections, uplifting them and changing their lives,” she said. “This is definitely not camp,” said Bell, who has been to the center before for family weekends. “This is vacation.” |
| Community Ed’s Herrington takes new challenge Wed, 23 Jul 2008 10:50:39 -0500 When fall break comes for county and city school districts, other organizations go to work coordinating activities for children. This year, the director of school-aged programs for Community Education will have a break, too - for the first time in 10 years. Natalie Herrington, who has served in her position with Bowling Green-Warren County Community Education since 1998, is leaving the organization Friday as she ventures into the private sector. Herrington purchased a day care facility, where she will look after newborns to children 4 years old - something she’s been doing for the past year in addition to her duties for Community Education. “I already miss it,” she said. During spring, fall and summer breaks, Community Ed sponsors enrichment activities for children in area schools. Herrington’s job has been to coordinate the activities. She said when she first started, the organization had 11 programs and served 550 children and families. Now the organization has 18 programs and serves 1,300 children and families. And as the program grew, Herrington grew with it. “There were a lot of changes,” she said. She hired coordinators, each taking on six schools, which she said gave schools “more face time” with a contact person. Herrington said she also learned to focus on what was important - the children. “At this age, they’re learning to be responsible young adults, and I’ve been blessed to be a part of that,” she said. “I like to run and play with them, go swimming with them. They’ve given even more to me. They’ve made up the pieces of me, and I do love them.” This wasn’t Herrington’s first run with Community Education. In 1989, when she was a sophomore at Western Kentucky University earning her bachelor’s degree in early childhood education, she worked at Community Ed part-time until 1992, when she graduated from WKU. Before returning to Community Ed, Herrington worked at a Bowling Green day care for six years. She said in 1998 she saw that the then-director of school-age programs had resigned. “I knew when I saw it, I knew it was meant to be,” Herrington said. “It’s what I did, and what I loved.” Herrington said she knew early on she wanted to work with children. A native of Owensboro, Herrington grew up in Madison, Ind., with parents who were both teachers. Ever since she was little, children were drawn to her, she said. And on any given Friday night as a high school teenager, Herrington was babysitting children from multiple families. During her summers, she worked as a receptionist in a lawyer’s office in Madison, and she also gathered newspaper bundles for the Madison Courier. She was introduced to Community Ed at WKU through a fellow education major student. “They’re always looking for a job where they can apply what they are learning,” she said. “They could work at the mall or McDonald’s but they opt to work in their field of study, which is invaluable to their resume.” While Herrington said she will miss her job with Community Education, it is time for “younger blood” to come in with fresh ideas. “I have the passion for this job, but it’s always good for any organization to grow and get fresh ideas,” she said. “Just because I’ve done it the way I’ve done it doesn’t mean someone can’t do better, and I recognize that.” This year will be the first time both Herrington and her 11-year-old daughter, Taylor - who was 18 months old when Herrington started working at Community Ed - will be able to enjoy a break. The two are scheduled to go on a cruise to the Caribbean. “The biggest joy for me was the first day of summer vacation - the pleasure of sleeping in and not having to set alarm clocks,” Herrington said. “That’s something she hasn’t had the opportunity to experience.” But Community Ed has been all her daughter has ever known, making Herrington’s departure sad for her. “She cried, too,” Herrington said. Herrington said she will continue, with time and resources, to support Community Education, which she deems “an invaluable organization to this community.” As she makes her exit, she leaves behind a blueprint for the next director to follow. “The most important thing I’ve learned is there is no situation that is cookie cutter - no two children, no two schools, no two school staff is the same,” she said. “Each school you walk into is its own family. I mean, it is all Community Ed and they have the same guidelines, but each program is different, and the new director needs to be open to that. “Life is not black and white. There’s a lot of gray.” |
| Taking notes Wed, 23 Jul 2008 10:50:40 -0500 A look at what’s going on in the field of education. Western business center nets contract The Center for Entrepreneurship and Innovation at Western Kentucky University’s Gordon Ford College of Business has been awarded a contract for about $400,000 by the Lincoln Trail Workforce Investment Board to develop and launch an Entrepreneurial Academy of Excellence to serve Breckinridge, Grayson, Hardin, LaRue, Marion, Meade, Nelson and Washington counties. The goal is to develop a year-round program that will focus on catalyzing and supporting innovation, entrepreneurship and economic growth for the region. Dr. Wil Clouse, executive director, will lead a team of experts at WKU’s Center for Entrepreneurship and Innovation, the Lincoln Trail Innovation Center, the South Central Kentucky Innovation and Commercialization Center and the Elizabethtown Small Business Development Center, the Lincoln Trail Workforce Investment Board, the Elizabethtown Community and Technical College and other organizations in the Lincoln Trail area. “This is an important initiative to help support innovative efforts for economic development for the Lincoln Trail region by creating an entrepreneurial community and nurturing entrepreneurs to translate their dreams into realities, at the same time creating jobs and a tax base for the region,” said Dr. Sadiq Shah, associate vice president for Research and Economic Development at WKU. Emerson will attend leaders conference Natcher Elementary School student Mark Emerson, 11, will attend the Junior National Young Leaders Conference Saturday to July 31 in Washington, D.C. More than 250 middle school students from across the country have been selected to attend the conference. Its theme this year is Voices of Leadership: Reflecting on the Past to Create the Future, and is sponsored by the Congressional Youth Leadership Council. Mark is the son of Rick and Cindy Emerson. Groom, Pan receive merit scholarships Joseph Groom, a graduate of Greenwood High School, and Alice Pan, a graduate of Bowling Green High School, were recently named recipients of college-sponsored National Merit Scholarships. Groom will attend Vanderbilt University in Nashville and Pan will attend the University of Kentucky in Lexington. Cowles, Elmore attend Leo conference Warren East High School Leo Club members Kayla Cowles and John Elmore recently attended the first Kentucky Leo Conference in Lebanon Junction. The Leo Club is a junior version of the Lions Club. The conference focused on training on what it means to be a Lion and Leo and leadership training. Sye, Watkins win CASK scholarships Community Action of Southern Kentucky recently awarded a pair of $1,000 scholarships. Kendra Sye is a 2008 graduate of Warren East High School and will attend Bellarmine University to pursue a degree in biology. Mary Watkins was given the scholarship awarded to non-traditional students. Watkins plans to attend Western Kentucky University to pursue a degree in engineering. Feix completes medical degree James Alexander Feix recently received a doctor of medicine degree from the University of Wisconsin School of Medicine and Public Health. He is the grandson of Jimmy and Frankie Feix of Bowling Green. Patel wins third place in Miss Teen pageant Poorvie Patel of Greenwood High School, daughter of Jyoti and Paul Patel, recently competed in the National American Miss Teen pageant for Kentucky. The pageant was June 28 through June 30 in Lexington. She placed third overall and won a cash prize, trophy and roses. Russellville’s Gilbert studies in Kenya Russellville Independent Schools educator Katherine Gilbert of Bowling Green was selected as a 2008 Earth Expeditions participant and last month traveled to Kenya to study sustainable approaches to human-wildlife coexistence. The Earth Expeditions program, established by Miami University’s Project Dragonfly and the Cincinnati Zoo & Botanical Garden, recognizes outstanding educators throughout the country and provides them with research experiences at conservation hotspots around the world. Gilbert traveled to Kenya with a group of U.S. educators and Miami and zoo instructors to conduct field research projects at the Amboseli National Park. Western’s Pan will receive Mettler Award Dr. Wei-Ping Pan, director of Western Kentucky University’s Institute for Combustion Science and Environmental Technology, will receive an award next month from the North American Thermal Analysis Society. Pan has been selected as the 2008 recipient of the Mettler Award, NATAS’ highest honor and recognizes distinguished achievement in the field of thermal analysis, including but not restricted to thermogravimetry, differential thermal methods and effluent gas analysis. The award consists of a plaque, a $2,000 honorarium and a $1,000 travel allowance to attend the NATAS technical meeting - all provided by the sponsor, Mettler-Toledo Inc. Pan will receive the award during the 36th annual NATAS conference Aug. 16-20 in Atlanta. The Mettler Award is the third major honor Pan has received from NATAS. He was named a NATAS Fellow in 1997 and received the Distinguished Service Award in 2004. He also served as the group’s president-elect in 2000 and president in 2001. Five from Warren named to dean’s list Warren County’s Taylor Brown, Erin Hampton, Hannah Johnson, Carolyn McAliley and Kellyn Robison have been named to the dean’s list at Murray State University for the spring 2008 semester. Groves wins group’s achievement award Deana Groves, assistant professor and education catalog librarian at Western Kentucky University, was presented with an Outstanding Achievement Award from the American Library Association last week at the ALA’s national conference in Anaheim, Calif. The 2007 3M/ALA New Member’s Round Table Professional Development Grant was one of only three awarded in the United States in 2008 and included a stipend covering all costs associated with attendance at the California ALA conference. The award, sponsored by 3M Library Systems for more than 30 years, recognizes selected librarians nationwide based on qualifications that include academic achievement, work experience, honors earned and library association activities. At the conference Groves also gave a presentation “Growing English Language Libraries in China: The Apple Tree Library Foundation,” co-authored with Cathy Hsiao of Sunnyvale, Calif., and Harriet Ying of Beltsville, Md. The presentation was related to Groves’ service as library coordinator for WKU’s China Environmental Health Project, which with major support by the U.S. Agency for International Development and the ENVIRON Foundation is working to improve public health in China. Groves is working with Hsiao and her Apple Tree Foundation to provide English language materials on environmental themes to middle school children in southwest China’s Chongqing Municipality. “Deana’s achievements not only bring national attention to WKU library programs and faculty projects, but also support the university’s goal of developing international reach,” said Connie Foster, head of Library Technical Services. Tyrie named to Wofford dean’s list Elizabeth Katharyn Tyrie of Glasgow was named to the dean’s list at Wofford College in Spartanburg, S.C., for the spring 2008 semester. Imagewest team takes trip to Malaysia Imagewest, the only full-service, student-run advertising and public relations agency in the nation, recently spent four weeks in Malaysia working with its first international client and living at the International Islamic University Malaysia. As part of a partnership between Western Kentucky University and IIUM, the Imagewest international team worked with the communication department at IIUM to design and launch a new Web site and create an opening video and backdrop for an international conference on the representation of Islam and Muslims in the media. The account team also developed a public relations plan to assist with marketing for the Internationalization and Innovation Division which is responsible for recruiting international and exchange students from around the world. “I’m impressed with the work and performance level of Imagewest,” said communication department head Azmuddin Ibrahim. “The team worked hard on the Web site for our department, and hopefully, after learning from their agency model, we’ll be able to establish our own student-run agency at IIUM.” “I loved working with the students that attended the workshops, and they comprehended the material well even though English is not their first language,” said Heather Garcia, Imagewest agency manager. “The students were smart and fully engaged to learn whether it’s from material we presented or creative exercises they completed.” Imagewest traveled to Teluk Cempedak Beach on the East Coast’s South China Sea, the historical town of Malacca, the Mini Asean Village, Putrajaya and Port Dickson Beach on the West Coast. Eisenstein earns his business degree Michael Eisenstein of Glasgow, son of Dr. Warren Joseph Eisenstein and Darlene Mae Eisenstein, received a bachelor’s of business administration degree from the Goizueta Business School of Emory University in Atlanta on May 12. |
| Diane L. Bostick Wed, 23 Jul 2008 12:27:32 -0500 NASHVILLE — Diane Lynn Bostick, 57, formerly of Bowling Green, died July 18, 2008, in Nashville. She was a daughter of JW and Mary Jean Collins of Bowling Green, who survive. Funeral was Tuesday at Whispering Hills Church of the Nazarene with entombment in Woodlawn Cross Mausoleum. Woodlawn-Roesch-Patton Funeral Home was in charge of arrangements. Other survivors include her husband, Frank Bostick; a son, Heath Bostick; a daughter, Heather Smith; a sister, Wendy Borders and her husband, Terry; two grandddaughters, Brittney and Ashley Smith; two nephews, Blake and Jake; and a niece, Betsy. |
| Dr. Patricia F. Chappell Wed, 23 Jul 2008 12:27:32 -0500 HORSE CAVE — Dr. Patricia F. Chappell, 78, of Nashville died at 2:04 p.m. July 21, 2008, at her home. The Hart County native was a retired tenured professor of psychology at Austin Peay State University. She was a daughter of the late A.O. “Jack” Franklin and Margaret Patton Franklin. She was preceded in death by a sister, Jacqueline Cress. Graveside service was today at Horse Cave Municipal Cemetery. Winn Funeral Home was in charge of arrangements. Survivors include two sons, Michael Chappell of Madison, Tenn., and Lindsay Chappell and his wife, Susan, of Nashville; two daughters, Debby Amos and her husband, Ronnie, of Nashville and Margaret Fawbush and her husband, Jeff, of Coopertown, Tenn.; a sister, Betty Sue Murphy and her husband, Tom, of Louisville; five grandchildren; a great-grandchild; two nieces; and three nephews. |
| Ruth C. Cissell Wed, 23 Jul 2008 12:27:33 -0500 SCOTTSVILLE — Ruth Christine Cissell, 44, of Scottsville died at 6:30 a.m. July 18, 2008, at her residence. The Lexington native was a homemaker. She was a daughter of the late Joseph Martin Cissell and Ruth Caudill Cissell. She was preceded in death by a brother, Eric Cissell. Cremation was chosen. Memorial service is at a later date. Goad Funeral Home is in charge of arrangements. Expressions of sympathy may take the form of contributions to funeral expenses. Donations may be made at Goad Funeral Home. Survivors include a son, Nathan Cissell of Scottsville; a daughter, Britney Cissell and her fiance, Justin Kropp, of Scottsville; a brother, Maurice Cissell of Louisville; a sister-in-law, Theresa Cissell of Louisville; an unborn granddaughter, Abigail Christine Lynn Kropp; three nieces; a nephew; and several good friends. |
| Lela M. Delk Wed, 23 Jul 2008 12:27:33 -0500 GLASGOW — Lela Mae Delk, 88, of Glasgow died July 22, 2008, at T.J. Samson Community Hospital. She was a daughter of the late Lester Boone and Vera McAdams Boone and the wife of the late Philip M. Delk. She was preceded in death by a son, Jeffrey Wayne Delk; a grandson, James Anthony Delk; four sisters, Margie Meek, Juanita Broadus, Eva Ritter and Edith Hope; and a brother, George Daniel Boone. Funeral is at 1 p.m. Friday at Hatcher & Saddler Funeral Home, with burial in Glasgow Municipal Cemetery. Visitation begins at 1 p.m. Thursday at the funeral home. Survivors include three sons, Muncie Delk and his wife, Patricia, and James L. Delk, all of Glasgow, and Larry Delk and his wife, Cathy, of Austin; three grandchildren, Rita Walden, Philip L. Delk and Kim Delk, all of Glasgow; three great-grandchildren, Dakota Walden, Gracie Delk and Jacob Delk; a sister, Marie Elmore; and several nieces and nephews. |
| Vivian C. George Wed, 23 Jul 2008 12:27:33 -0500 RADCLIFF — Vivian Cox Brizendine George, 97, of Vine Grove died July 21, 2008, in Elizabethtown. The Peoria, Ill., native was born July 5, 1911. She was a member of Stithton Baptist Church, where she taught Sunday school for 46 years. She was known by most people in Hardin County for her business, The Brizendine Auto Parts Store. Mrs. George was an avid organic gardener before it was popular. Her most significant attribute was her friendship and involvement with others, she was there when family and friends needed her, with a positive attitude and a helping hand. She was a daughter of the late Charles E. Cox and Pearl Cox and the wife of the late Richard L. Brizendine and Chris George. She was preceded in death by three brothers, Robert, Glen and Howard Cox; and a sister, Louise Cox. Funeral is at 1 p.m. Friday at Nelson-Edelen-Bennett Funeral Home, with burial in North Hardin Memorial Gardens in Radcliff. Visitation is from 5 p.m. to 8 p.m. Thursday and begins at 11 a.m. Friday at the funeral home. Expressions of sympathy may take the form of contributions to Hoparus, P.O. Box 2149, Elizabethtown, KY, Shepard’s Way Community Church, P.O. Box 206, Rineyville, KY 40162 or Otter Creek Gideon Camp, P.O. Box 694, Radcliff, KY 40159. Online condolences may be made at www.nebfh.com. Survivors include her daughter and son-in-law, Betty J. and Edwin “Ed” Snyder of Rineyville; three sisters, Helen Havens of Greenville, S.C., and Imogene Poston and Ina Puckett, both of Bowling Green; two grandchildren, Debora Chabot of Chantilly, Va., and Richard Snyder of Martinsburg, W.Va.; two great-grandchildren, Bryan Estes of Washington, D.C., and Danny Chabot of Chantilly; a great-stepgranddaughter, Jennifer Chabot; a great-great granddaughter, Amelia Yong; five nephews; and two nieces. |
| Hesson infant Wed, 23 Jul 2008 12:27:34 -0500 BROWNSVILLE — Jameson Coy Hesson of Bowling Green, infant son of Tim and Marissa Vincent Hesson of Bowling Green, died July 22, 2008, in Bowling Green. Funeral arrangements, which are incomplete, are under the direction of Patton Funeral Home, Brownsville chapel. |
| Beatrice M. Johnson Wed, 23 Jul 2008 12:27:34 -0500 BROWNSVILLE — Beatrice Mae Mills Johnson, 68, of Libertyville, Ill., died July 19, 2008, in Libertyville. The Edmonson County native was a homemaker and a Christian. She was a daughter of the late James Carlos Mills and Lillie Mae Denham Mills. Funeral is at 11 a.m. Friday at Patton Funeral Home, Brownsville chapel, with burial in Kinser Cemetery. Visitation is from 5 p.m. to 9 p.m. Thursday and from 9 a.m. to 11 a.m. Friday at the funeral home. Online condolences may be made at www.pattonfuneral home.com. Survivors include a son, Patrick L. Corkins and his wife, Mary, of Libertyville; a daughter, Marla Carlson and her husband, Greg, of San Francisco; a grandson, John Patrick Corkins; a granddaughter, Clara Mae Corkins; two brothers, Clifton Mills and Ronnie Mills of Michigan; and two sisters, Norma Curry of Michigan and Tawana Price of Bowling Green. |
| William H. McHargue Jr. Wed, 23 Jul 2008 12:27:35 -0500 William Henry “Billy” McHargue Jr., 51, of Bowling Green died at 10:45 a.m. July 21, 2008, at his residence. The Louisville native was born Nov. 14, 1956. He was a factory worker, formerly employed by FMC. He was also a member of Glendale Baptist Church and served in the Army. He was a son of the late William Henry McHargue Sr. and Wanda Ash McHargue of Bowling Green, who survives. Memorial service is at 1 p.m. EDT Thursday at Colesburg Baptist Church in Colesburg. Cremation was chosen and his cremains will be placed next to his father in Lebanon Junction Cemetery following the service. Visitation is from 11 a.m. to 1 p.m. EDT Thursday at the church. J.C. Kirby & Son Funeral Home, Broadway Avenue chapel, is in charge of arrangements. Online condolences may be made at www.jckirbyandson.com. Other survivors include two sons, Scott McHargue of Florida and Bryan McHargue of Russellville; three sisters, Vickie Madison and her husband, Dewayne, of Elizabethtown, Lisa Fowler of West Virginia and Kim Brownfield and her husband, Michael, of Bowling Green; two grandchildren; two aunts; two uncles; three nieces; a nephew; two great-nieces; a great-nephew; and cousins. |
| Dan C. Nevitt Wed, 23 Jul 2008 12:27:35 -0500 Dan Craig “Crummie” Nevitt, 51, of Bowling Green died July 20, 2008, at The Medical Center. The High Point, N.C., native was a construction worker. He was a son of the late Jerry Lee Nevitt and Sonya Marlene Noah of Sophia, N.C., who survives. Cremation was chosen. Memorial service is at 11 a.m. Friday at Heritage Funeral Services with visitation starting at 10:30 a.m. Other survivors include two daughters, Cheyenne and Sierra Nevitt, both of Bowling Green; two brothers, Charles Nevitt of Dallas and Travis Halcomb of Sophia; and his companion, Donna McGuire of Bowling Green. |
| Francis R. Reeves Wed, 23 Jul 2008 12:27:36 -0500 Francis Rhea Reeves, 82, of Bowling Green died at 5:14 a.m. July 22, 2008, at his residence. The Bowling Green native was born July 8, 1926. He was the former owner of Reeves Used Cars and co-owned Reeves Gulf Service at 11th Avenue and Chestnut Street. He was a member of Forest Park Baptist Church and served in the Army. He loved working in his yard. Mr. Reeves loved his family and people. He always had a joke. He was a son of the late Herman Reeves and Hester Butts Reeves. He was preceded in death by a brother, Billy Faye Reeves. Funeral is at 11:30 a.m. Friday at J.C. Kirby & Son Funeral Home, Broadway Avenue chapel, with burial in Fairview Cemetery. Visitation is from 4 p.m. to 9 p.m. Thursday at the funeral home. Expressions of sympathy may take the form of contributions to Hospice of Southern Kentucky or Forest Park Baptist Church in his memory. Online condolences may be made at www.jckirbyandson.com. Survivors include his wife of 65 years, Betty Garretson Reeves; two sons, Larry Rhea Reeves and his wife, Sharon, of Murfreesboro, Tenn., and Michael Paul Reeves and his wife, Gerry, of New York state; a brother, Bobby Reeves and his wife, Agatha, of Bowling Green; seven grandchildren, Lisa Pitts, Michael Reeves, Christopher Reeves, Terry Rhea Reeves, Arron Reeves, Mary Reeves and Samantha Rosas; nine great-grandchildren; and several nieces, nephews, great-nieces and great-nephews. |
| Larry Townsley Wed, 23 Jul 2008 12:27:36 -0500 MORGANTOWN — Larry Townsley, 62, of Morgantown died July 22, 2008, at his residence. Funeral arrangements, which are incomplete, are under the direction of Smith Funeral Home. |
| Pedophiles should be leery of Kentucky Wed, 23 Jul 2008 12:47:51 -0500 Message to pedophiles: Come to Kentucky to meet underage boys or girls you have talked to on the Internet, and you will go to prison for a long time. Those who attempt to prey on children deserve no less and we are glad that Kentucky is leading the nation in giving these pedophiles long sentences. A lot of this is due to strict laws on the books in Kentucky and the help of Perverted Justice, which works with “Dateline NBC: To Catch a Predator.” Here’s how it works. Members from Perverted Justice pretend to be young teenagers while corresponding online with men who describe sex acts they would like to perform with them; the members then arrange for the men to meet them at the child’s home. When they arrive, they are met briefly by a young looking male or female, then let in on the sting. “Dateline” host Chris Hansen then interrogates them a bit, and when they leave the house they are arrested by local law enforcement. Between 2006 and 2007, 28 men were arrested in Kentucky during three Internet stings set up by Perverted Justice. Thirteen were arrested in a sting in Campbell County in Northern Kentucky and they received some of the strongest sentences in the country. Convictions there sent three men to prison for five years, one for nine years and one for 10 years. Some cases are still pending, but prosecutors say they will soon be sent to prison for a minimum of about four years. It is important to note that not one case in our state was dismissed. This sends a strong message that those who live in Kentucky or travel across state lines to meet these young girls or boys will be dealt with in the harshest manner permissible under the law. We do take issue with the lenient sentences that were given to eight people who were arrested in a sting in Jefferson County - they all received probation. Jefferson County officials say they still made progress because the men pleaded guilty to felonies and had to register as sex offenders for the rest of their lives. Does this mean that they won’t try to meet an underage person online again? Probably not. Jefferson County should realize that they put eight very dangerous people back on the streets, and that is shameful. Perhaps in the future, prosecutors in that county will realize the seriousness of these offenses and send these people away for long prison sentences. Warren County, which also held a sting operation with Perverted Justice, should be proud for sending these pedophiles away for a long time. Of the seven arrested, two were sentenced to seven years in prison. Five cases are pending, but four have agreed to plead guilty and accept seven-year prison sentences. We commend Warren County Commonwealth’s Attorney Chris Cohron for his effort to obtain tough sentences for these individuals. It is a real shame that in other states such as Ohio and Texas, pedophiles snared by the sting were given probation or six-month sentences. That is not sufficient deterrent. Those who want to harm children and take away their innocence deserve long prison sentences, and we are glad that Kentucky has for the most part sent a strong message that those who attempt this act will pay a high price. |
| 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 serves only dinner. As is the case with 440, Micki’s menu leans toward Cajun recipes and techniques, but this new menu expands into some light salads, a stir fry entr/e and even a veggie lasagna for an international reach. My dining companion and I came in for a late lunch and were greeted by a jovial, informed and attentive waitress. We had the opportunity to witness the shift change from lunch to dinner, and the waitress treated the situation professionally with style and compassion. The rest of the wait staff could have used a lesson about teamwork from the fighting Irish this week - my experience that day was that their focus was reserved for their tables alone and after our waitress left, we had long waits for everything. We actually lucked out with the waitress, because we had planned to sit outside. Mardi Gras collided with St. Patty’s day, so the beads and clovers (not to mention the weather) drew us inside. Indoor dining at Micki’s is a one-of-a-kind, low light atmosphere enhanced by the charm of cookbooks, novels and lanterns that line the shelves above the wall of booths. Appetizers were not an option until the evening, so we ordered a side of Cajun fries and a cup of gumbo to happily fill the void. The gumbo was a rich roux of a strong, stew-like stock with okra, sausage, green peppers, rice and a variety of other spices and veggies. It was rich with chunks of each ingredient (although the menu description included chicken and shrimp, which must have missed) and just spicy enough to enjoy. I don’t know how the chef did it, but each bite was spicy in and of itself, but the heat did not escalate as I ate on, which often happens when I eat spicy food. The fries were fun and unique, with blackened seasoning sprinkled on perfectly crisp, thick-cut fried potatoes. My dining companion enjoyed a new salad called the Athena Greek tuna salad - a goddess-light, yet flavorful dream of lettuce greens, seared sashimi tuna, feta cheese, red onion, kalamata olives, tomato and cucumber with a house vinaigrette served with a peppered crispy flat bread. It was a challenge, but getting one serving of each ingredient in each bite made for a subtly flavorful experience. I had a hard time deciding between the veggie lasagna, the blackened grouper, the muffaleta or a hot brown (only because the waitress said it was the best hot brown within 100 miles), but I opted for a Bayou Chicken salad instead. This was a grilled Cajun chicken breast (same spices as the French fries), baby spinach leaves, candied pecans and bleu cheese crumbles with a balsamic vinaigrette. The menu noted the pecans were both spicy and sweet, but I didn’t get that flavor combination. The balsamic in the vinaigrette was pleasingly subdued, allowing for the natural goodness of the spinach, bleu cheese and crunchy pecans to shine through. Micki’s has taken a few things off the menu, like the cheese steak that was problematic when I visited months ago, and replaced them with an inventive mix of blackened and Cajun delights, a few southern staples and some unique new eats that will surely become your favorites before the new summer restaurant season has even begun. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| A Taste of Europe offers tasty gyros Thu, 13 Mar 2008 11:03:29 -0500 I have been attempting to visit The Taste of Europe for more than a month now and I finally made it in last week. This week was unique because not only was I anonymous to the restaurant, my dining companion was also not aware I was writing a review. As luck would have it, she had been to Greece a few years ago, and had a unique take on our dining experience. To begin with, she knew from her Greek island hopping days that you do not pronounce the Greek food gyro, which are predominate on The Taste of Europe menu, like “j-ai-roh,” which is how I was saying it. Gyro is pronounced, our waiter confirmed, “j-yeer-oh.” Or close enough. The “g” is not silent, but spoken with the “j” sound, just softly. This may be subjective, however, because an online search noted the word is often mispronounced and suggested the “g” is actually silent. I have to say it doesn’t matter how you pronounce it, they’ll know what you’re talking about, but the greatest challenge is in finding The Taste of Europe. It is so tucked away, that even though I was the one who suggested the restaurant, I almost couldn’t find it. It’s gently squeezed between two windows of furniture on State Street, one block from the square. It is definitely worth a little detective work, and, as my dining companion revealed to me, reminiscent of a petite, tucked away, unassuming European caf/ you might find in Greece. What you’ll also find at The Taste of Europe is a Greek specialty sandwich prepared in many different ways with different ingredients. Gyros is well-season beef shaved into fine slices from a large piece of meat on a cylinder. The meat is cut from a slowly rotating vertical spit, just like the spinning motion of a gyroscope. The Taste of Europe offers this in plate form and in sandwiches made with beef, chicken or a combination of the two. My dining companion had the “authentic” gyro sandwich with the choice of a side item, French fries, rice or small Greek salad. French fries by “default,” as the menu noted, which I thought was an adorable way of suggesting: Choose or it will be chosen for you. In sandwich form the gyro is put into a round piece of double layered flat, pita bread with tzatziki sauce, lettuce, tomatoes and onions (or as you like it) and folded in half. For me the tzatziki sauce made the meal. It’s a fresh, cool, cucumber yogurt sauce with a hint of mint. It was also served with the chicken gyro plate I ordered. Instead of coming in sandwich form, my well-seasoned shaved chicken was served on a bed of seasoned rice with vegetables. The pita bread, tzatziki and a small Greek salad with feta cheese and olives was served on the side. I thoroughly enjoyed the flavor of everything. The pita bread had substance and tasteful essence, but was not heavy or chewy. The rice was tenderly seasoned with light oils, herbs and vegetables. The gyro meat and chicken, odd looking at first glance, was a unique and delicious way to eat meat. Just as it was hard to find the restaurant, I didn’t see the appetizers on the front of the menu, or I certainly would have tried the hummus. Hummus is a dip made with chickpeas, oil and seasonings and is delicious on pita bread. The Taste of Europe also serves a variety of salads (yes, including a gyro salad), pizzas for dinner, other Greek specialties and even a fajita plate. The atmosphere is laid back, just like Europe. It took me a while to pay the check, waiting for an elongated conversation to finish while I waited in line, but hey, it’s like being in another country, which is similar to being country. All life enhancing experiences, no matter how you pronounce it. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact managing editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. A Taste of Europe 1006 State St. |
| Bagels and Bites has great homemade breads Thu, 6 Mar 2008 11:16:53 -0600 I usually find myself gallivanting to opposite ends of Warren and its surrounding counties, but this week I found myself back in the heart of Bowling Green at Hartland. Vincent’s Bagels and Bites drew me in, and, like a scene from a Seinfeld episode, seemed to be drawing a lot of customers in. I entered the practically empty restaurant alone, looking to place a to-go order and after a couple of minutes, found myself at the front of a long lunch crowd line that was gently and willingly herded to the right with a retaining wall for excellent organization. A wall-sized mirror on the far right wall created a large space illusion and surely made the crowd seem much larger than it was. Or not. The d/cor was simple, light, clean and cheery with several four-top tables scattered throughout the restaurant. As I ordered, I kept looking back at the growing crowd and finally apologized to the women behind me for taking so much time. When I took a closer look at the reflections in the mirror, however, the customers seemed just happy to be there. The woman behind me only needed a New York accent and it really could have been a scene from Seinfeld - she said, “There’s no right time. We’re all used to this place being busy all the time. It’s worth it.” And it was! Vincent’s has a huge variety of homemade bagels for breakfast or anytime, as well as breads, muffins, pastries, cookies and even a breakfast sandwich if you stop by for breakfast. And for dinner or lunch, there is no limit to this homemade sky! I enjoyed the Hilltopper sandwich piled high with ham, salami and pepperoni and equally generous portions of provolone cheese, onion, green pepper, lettuce, tomato and a light drizzle of Italian dressing on thick slices of homemade bread. I was impressed with the long, lean, yet large slices of green pepper, which meant I got a taste in every bite, and the fact that the sandwich was perfectly moist without any other condiments meant the flavor of the meats and vegetables shined through. Not even the thick slices of wheat bread overwhelmed, but all ingredients worked together to form a delicious symphony of flavors. The pasta salad was also moist, light and appetizing with chunks of pepperoni, green pepper and onion. Both homemade soups were equally appetizing that day. The cheesy tomato was like having spaghetti in soup form. The blend of ground meat, pipe rigate pasta (large macaroni type) and a cheesy tomato base tasted like my favorite plate of spaghetti piled high with parmesan. The base of the ham and bean soup was where most of the flavor came from, slightly salty with the bean flavor cooked right in, then little bits of ham and a generous portion of white beans to round off this savory lunch treat. The green salad too was fresh and full of vegetables. A nice touch was that they waited to put the grated cheddar cheese on until just before they gave me the salad. The staff did forget to ask about or include salad dressing, but then so did I and I wasn’t under any pressure. The three women taking and making orders worked well together, had a system and stayed pleasant no matter how many sandwiches they were making all at once. The Californian sandwich was a unique and palatable delicacy. A slice of homemade bread was spread with a spinach/artichoke cream cheese, then piled with turkey breast, onion and tomato, and finally grilled on the panini grill - a lovely indulgence no matter if it’s cold or hot outside. One glitch - I arrived home to discover I had not been given a honey-go-round sandwich I’d ordered but chicken salad. This would have been fine, if I had liked the chicken salad, but it wasn’t as flavorful as the other two sandwiches and just listen to the description of the honey-go-round: “ham covered with melted Swiss cheese, onion and honey mustard, served on our toasted onion bagel.” You can bet I’ll be back in the Seinfeld line before long to try out the honey-go-round, the hartland, the country bumpkin sandwiches and to have another one of those deep, moist chocolate brownies while I try not to hold up the line. Luckily it’s not New York or there would have been no soup for me! No, it’s Bowling Green so I got a “bless her heart” pat on the hand to take my time, and a smile! — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. Vincent’s Bagels and Bites 1660A Scottsville Road |
| Awards shows are nothing without Oscar-worthy food Thu, 28 Feb 2008 11:08:50 -0600 What would the Academy Awards be without delicious food to mark the occasion? In this week’s review, appetizers from previous reviews will walk the red carpet as I revisit outstanding performances in the hors d’oeuvre category. Additionally, I will introduce four appetizers my dining companions and I consumed as we viewed the Oscars, honoring that writers are again writing in Hollywood. The first two appetizers from a former review hail from Anna’s Greek Restaurant and Bar. The croquettes santorini are a delicious mixture of tomato with peppers, onion, oregano and mint, breaded and lightly fried - no dipping sauce needed. Months ago, when my dining companions and I visited Anna’s, the wait staff also recommended the spanakopita. A great meal starter, it was a homemade crispy filo dough filled with spinach and spices served with a tangy cucumber and sour cream sauce called tzatziki. No one had to yell action to get us to gulp down these two perfectly executed treats. The next winner showed well in two categories: performance and value. This was the Belgian cheese fondue at the Cellar Restaurant and Wine Bar. When I dined there a few months ago, my dining companion and I were served a generous portion of artisan bread, apples, olives and tomatoes to dip into a fondue of melted cheeses with wine and kirsch. This was a glamorous appetizer on an independent film budget. Not to forget those in a supporting role, the deep fried ravioli from BB’s Italian in Leitchfield fared as a box office success when I visited last year, and the deep fried pickles from A Taste of Texas in Glasgow earned excellent achievement in Southern finger foods from dining companions who know country when they see it. On Oscar day, I ran around town getting just the right combination of appetizers. Much to my surprise, this was easier than I thought. All but one of the restaurants I ordered from had curb-side take out and all were efficient and friendly. Most notable of the four was an outstanding performance by a foreign appetizer from an American restaurant, namely the Asian dumplings from Ruby Tuesdays. Filled with chicken and seasonings, they could stand alone as a delicious steamed treat, but Ruby Tuesdays adds a thick peanut sauce with a hint of soy sauce, ginger and other spices to attain a pleasing dramatic effect. We also enjoyed the parmesan encrusted Sicilian quesadillas from TGI Friday’s and the Tillamook cheese and pico de gallo from Montana Grille. The cheese dip included sharp Oregon cheese, five pepper relish and rice wine vinegar served with tortilla chips. Like many actors, it was a little too cheesey for my taste, but good overall. The Sicilian quesadillas were flour tortillas pan fried with Parmesan cheese filled with chicken, sausage, bruschetta marinara, bacon and Monterey jack cheese and drizzled with a balsamic glaze. Wow, flavor combinations to rival any comedy or tragedy. I would, however, request the balsamic glaze for dipping, as we did not get any from takeout. Though neither may have won the Oscar outright, they were definitely among nominees and, after all, it’s just an honor to be nominated, right? Not forgetting to thank the little people in an acceptance speech is important. The Gold Coast Coconut Shrimp from Outback Steakhouse has always been a favorite of mine so I stopped by Outback for not one, but two orders on Oscar day, knowing it would go fast. This shrimp is beer battered, rolled in coconut and served with a Creole marmalade dip that is sweet with a hint of spiciness - just the opposite of Cate Blanchett as Queen Elizabeth. Finally, when you stage any event, it’s important to have wine that’s red-carpet worthy as well. I decided to stop by the quaint new wine shop at Hartland, called Chuck’s (behind Steak n’ Shake). It’s a high-end wine and spirits shop with a caf/ atmosphere including wine and cheese tastings on Friday and Saturday nights. The knowledgeable and attractive evening staff members (casting agents be aware) helped me pick out the best wine for my occasion. The first wine was something no female celebrity can be without. “Little Black Dress” was a 2006 Merlot from California. Like its namesake, it’s a subtle red wine and a fine choice to build from. The second wine was to honor Johnny Depp’s performance in the movie “Sweeney Todd: The Demon of Fleet Street.” “The Razor’s Edge” was a 2005 Shiraz from Australia. This red is a bit more complex but balanced nicely between extremes with full-bodied elegance and both went well with the appetizers. While none of my choices for movies or actors won this year, at least the Bowling Green eating and drinking establishments performed to perfection, making the evening at home a crowd-pleasing success. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| Mis Amigos menu offers flavorful Mexican dishes Thu, 21 Feb 2008 09:50:41 -0600 While it’s true there are several fine Mexican food establishments in Bowling Green, you might consider a trip to Brownsville to experience the new Mis Amigos Mexican Grill as well. Mis Amigos, which means “our friends,” notes on its menu it offers “the best authentic Mexican food cooked fresh daily.” In my experience, that’s just what I found. I thoroughly enjoyed a few one-of-a-kind menu items, as well as taking a gander at the magnificent Green River as I crossed the bridge on Ky. 259 just past town that led me to Mis Amigos. As we often do at Mexican restaurants, my dining companion and I began with a bowl of guacamole dip to go with our complimentary chips and salsa. You can tell a lot about a Mexican restaurant by the guacamole, and this was the thick, deep green variety with the primary ingredient being avocado, enhanced with a hint of seasonings and no filler. The salsa was more of the same: fresh and appetizing. In my experience, Mexican restaurants have one good salsa (usually medium in heat) and then a backup salsa that’s just so-so for those who don’t want it as hot. At Mis Amigos, the mild salsa my dining companion requested was just as chunky, fresh and tasty as the medium salsa we were served. It was a good thing, however, that both the guac and the salsa were so flavorful, because the chips weren’t as appetizing. Not that they were bad, but they were overly dense and on the greasy side. They seemed to be made with a thick yellow corn tortilla, instead of the more popular white corn tortilla that’s not as thick. I have to say right now though, after the chips, every bit of food we were served was fresh and savory with abundant serving sizes and generous palatable flavors. For instance, when I ordered the guac, I also ordered a unique sounding shrimp cocktail - Mexican style. It included boiled large shrimp swimming in a tomato-based juice with pico de gallo and avocado. I could eat this dish every day. It was light, yet tangy. There were so many shrimp I couldn’t count them all and the grouping of flavors - the avocado, shrimp, tomato and peppers in the pico de gallo - was a delicious amalgam for the palate. My dining companion had the chicken fajita and reported it was the best he’d ever had. The taste seemed to be created as it was grilled in the skillet so that the marinade soaked nicely into the fork-tender chicken. I ordered a special dinner that had a “little of everything,” including a chalupa, enchilada, tamale, taco, chile relleno, Mexican rice and refried beans. It was enough for two people. Every item was unique, but my favorites were the tamale, a small round version of cooked corn meal surrounded by shredded beef and cheese, and the chile relleno, a cheese stuffed mild chile with a flavor-enhancing red sauce. There are so many items on the Mis Amigos menu it was really hard to choose, which was maybe why I ended up with such a variety. A few other unique items included Jim’s dip on the appetizer menu consisting of melted cheese with beef, mushrooms and scallions served with flour tortillas; 11 different kinds of nachos, and something called a Mexican pyramid with chicken, broccoli scallions, mushrooms and rice covered in cheese sauce. Inside the structure of the restaurant is a pleasing color combination of gray, red, black and white on the walls with booths down one windowed wall and a variety of table types and chairs throughout the restaurant. Mis Amigos was clean. However, as is common with rural restaurants, it was a little rough around the edges in a slightly run-down facility. This should not keep you from visiting though. Mis Amigos’ staff, as our waitress shared, is “a group of friends with the heart of a family.” I could feel this in our interactions with our waitress, with the management and it came through in the food. And, since it was a family birthday that had brought me to this neck of the woods, like family, Mis Amigos is well-worth the trip. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, please contact Managing Editor Mike Alexieff at 783-3235 or via e-mail at malexieff@bgdailynews.com. Mis Amigos Mexicano Grill 600 Ky. 295 N, Brownsville |
| Thai Express is fast on food, and doesn’t lack taste or freshness Thu, 14 Feb 2008 10:16:44 -0600 Thai cuisine hails from the country of Thailand in Southeast Asia. Thai Express is a new restaurant on the U.S. 31-W By-Pass that offers the fundamentals of Thai cuisine at a fast-food pace. Don’t get me wrong - there’s a dining area, and they bring the food out to you. It offers dishes that have a balance of flavors, (hot, sour, sweet, salty and even sometimes bitter) and uses fresh, not dried, herbs in all the dishes. Thing is, it just happens fast. After asking a few questions, my dining companion and I had an order of pad Thai chicken with thin rice noodles, cashew chicken over rice, two egg rolls, lemongrass shrimp soup and a Thai beef salad - all ordered on the mild side because, in my experience, spicy really means spice when it comes to Thai food. The pad Thai chicken had a light, yet appealingly flavorful, sweet-and-sour sauce tossed in with the thin rice noodles with small bits of eggs, bean sprouts, green onions and ground peanuts. If you’re looking for vegetables, this dish had only a few, but the taste was the best of the meals we ordered. The lemongrass shrimp soup with green onions and cilantro in a lemongrass broth had an abundance of mushrooms and fresh, plump shrimp. I ordered it mild, but it was still deliciously spicy and tangy. The Thai beef salad was a unique treat, but not what I expected. There was more beef than cucumber, lots of crispy fresh lettuce and a vinaigrette dressing that didn’t have a lot of flavor. But again, it was good. There was one other dish that didn’t have a lot of flavor and that was the cashew chicken over rice. As a replacement, I ordered the drunken noodle chicken with wide rice noodles, chicken, chili sauce, white wine, onions, red pepper, tomatoes and basil. This dish was also sparse on the vegetables, but not on taste. It hit all five Thai flavors, including a little bitterness from the basil, and all worked well together. In my experience, I would highly recommend Thai Express for taste, freshness, expedience and value, (especially since they take cash, credit cards and Big Red dollars). Thai Express 511 U.S. 31-W By-Pass Bowling Green, 796-3614 Hours: 11 a.m. to 9 p.m. Monday-Thursday, 11 a.m. to 10 p.m. Friday and Saturday and 11 a.m. to 6 p.m. Sunday. Specialties: Noodles, rice Price range: $5.75 to $6.95 Smoking: No Libation situation: None |
| Beijing Restaurant : Some things never change, and some improve Thu, 7 Feb 2008 11:22:22 -0600 At Beijing Restaurant, some things are the same, like the same haphazard pool of water in the concrete pond outside the restaurant, but some things have changed. Enough has changed so that I felt compelled to ask if the restaurant was under new ownership or management. It is not. Just some not necessarily needed, yet welcomed, fine tuning. To begin with, the overall food presentation on the buffet was much improved. The sushi has mov |