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| Back to basics Thu, 31 Jul 2008 11:34:29 -0500 Heads bobbed, bodies rocked and cheers echoed Wednesday throughout Greenwood High School’s auditorium as Nashville-based rock band Shirock closed out Gator Camp, a daylong orientation for new students. |
| Cab void gets temporary help Thu, 31 Jul 2008 11:34:33 -0500 Some help is on the way for former riders of now-defunct Yellow Cab, but service is limited and the price will be high. |
| Surge in students leads to new jobs Thu, 31 Jul 2008 11:34:37 -0500 For the second time in three days, Bowling Green Independent Schools found a need to create new teacher positions to handle enrollment numbers that have exceeded expectations. |
| Alvaton gym reopens Thu, 31 Jul 2008 11:34:47 -0500 Members of the Alvaton community, along with community leaders and elected officials, gathered today for a dedication ceremony to officially reopen the old Alvaton school gym. |
| City, Realtors honored as Ambassadors Thu, 31 Jul 2008 11:34:52 -0500 It was fitting that Bowling Green and the Realtors Association of Southern Kentucky were honored for their efforts to promote homeownership the same day President Bush signed into law homebuyer tax credit legislation, according to Mayor Elaine Walker. |
| Russellville mayor vetoes ordinance Thu, 31 Jul 2008 11:34:54 -0500 Russellville Mayor Gene Zick on Tuesday vetoed a renters water deposits ordinance that the city council had unanimously passed. |
| BG attorney faces federal charges Thu, 31 Jul 2008 11:34:56 -0500 A former Bowling Green tax attorney was arrested Tuesday in Mount Joliet, Tenn., on multiple criminal charges. |
| POLICE NEWS: Plum Springs mayor pleads not guilty to prostitution charge Thu, 31 Jul 2008 11:34:57 -0500 The mayor of Plum Springs pleaded not guilty Wednesday in Warren District Court on a charge of promoting prostitution. |
| Pool Party Thu, 31 Jul 2008 10:24:48 -0500 WKYU PBS will help children bid goodbye to summer vacation in style with the eighth annual WKYU PBS Kids’ Pool Party. The party will be from 1 p.m. to 5 p.m. Sunday at Russell Sims Aquatic Center. Cost is $8 for adults, $5 for seniors ages 55 and up and children ages 6 to 17, $4 for children ages 2 to 5 and $2 for infants under age 2. Coupons for $1 admission prices are available at many of the sponsoring locations and online at the WKYU PBS Web site at www.wkyupbs.org/ pool. The first 500 children ages 10 and under will receive goodie bags, which will include McDonald’s cookies, stickers, a small coloring book and more. WKYU PBS assistant program manager Dana Divine said the event draws about 1,000 people. “The kids have really responded well,” she said. “It’s our end-of-the-summer party. We want to make it as fun as possible for them.” A filled water park will continue the trend the aquatic center has been experiencing this summer, aquatic park manager Amber Bradshaw said. “Sunday has been our busiest day by far,” she said. The day will include music by Tim Livingston, concessions and giveaways throughout the day, Divine said. The first drawing will be at 1:15 p.m. Four prizes will be awarded every 15 minutes, with a grand prize drawing at 5 p.m. Items to be given away include various pool toys and fun packs. Kids on the Block will do two performances, Divine said. “In past years, Kids on the Block has done a water safety program, which is appropriate for the water park,” she said. There will also be an appearance by Clifford the Big Red Dog, who Bradshaw and Divine agreed was very popular with the children. “Kids just swarm to him,” Divine said. Divine said organizers are excited about the pool party. “It’s something we enjoy doing and we like working with the partners,” she said. Bradshaw said the pool party is a lot of fun. “Parents appreciate it because we have something for the children to do,” she said. “It’s a great time for everybody.” Sponsors include Wal-Mart, McDonald’s, Girl Scouts of Kentuckiana, Girls Inc., Kids on the Block, Barnes & Noble Booksellers, Bowling Green Parks and Recreation Department, WKYU PBS, Junior Achievement of South Central Kentucky, American Bank and Trust and Bowling Green-Warren County Community Education. What: WKYU PBS Kids’ Pool Party When: 1 p.m. to 5 p.m. Sunday Where: Russell Sims Aquatic Center Cost: $8 for adults, $5 for those 55 and older or 6-17, $4 for those 2-5 and $2 for those under 2 - coupons available from sponsors |
| ‘Step Brothers’ a step up for on-again Ferrell Thu, 31 Jul 2008 10:24:49 -0500 fter the disappointing “Semi-Pro,” Will Ferrell fans can rejoice with his follow-up, “Step Brothers.” This vulgar (and let’s be honest, pointless) comedy reteaming Ferrell with “Talladega Nights” director Adam McKay and co-star John C. Reilly isn’t going to change the cinematic world - but it does provide audiences with plenty of laughs, something sorely missing from Ferrell’s previous project. Ferrell and Reilly play Brennan and Dale, a pair of live-at-home 40-something slackers who become step brothers after their parents (Mary Steenburgen and Richard Jenkins) get hitched. At first Brennan and Dale hate each other, but eventually they bond and become best friends. But the good times quickly fade when their parents force Brennan and Dale to either get jobs or leave the house for good. “Step Brothers” obviously isn’t the most complex screenplay ever written, but Ferrell, McKay and Reilly (who all co-wrote the film) manage to milk plenty of comedy out of essentially a one-joke movie. Ferrell and Reilly are both perfect in their respective roles and have great chemistry together. While watching “Step Brothers,” I couldn’t help but wonder how much “Semi-Pro” could have benefited if Reilly had been cast in the Woody Harrelson role. There aren’t too many people who can match Ferrell’s off-the-wall antics, but Reilly is more than capable of holding his own. But they aren’t the only people having a good time here. Steenburgen and Jenkins are such respected actors, it’s almost a shock (yet surprisingly funny) to see both wallow in R-rated humor and deliver dialogue full of vulgarity and foul language. The film does start to drag in the final act and I’ll admit that this is a comedy that isn’t for everyone. Still, I laughed a lot during “Step Brothers” and I appreciated the effort of everyone involved. I believe most fans of Ferrell and Reilly will leave “Step Brothers” with the same impression. DVD dandy of the week In a week where the video options are pretty scarce, this week’s dandy is “Shine a Light” (B), the Rolling Stones concert film directed by Martin Scorsese that is a must for die-hard Stones fans, but still good enough for the casual fan as well. In “Shine a Light,” Scorsese follows the Stones over a two-day period at the Beacon Theater in New York in the fall of 2006. The backstage footage, most of which comes early in the film, shows Mick Jagger and the rest of the group doing everything they can to sabotage Scorsese’s direction - much to the dismay of the iconic filmmaker. But eventually “Light” settles into a standard concert film, with Scorsese expertly capturing the raw energy of the legendary band. I’m not a huge Rolling Stones fan, but I can appreciate their contribution to modern music. Still, I found myself quite interested and entertained by “Shine a Light.” Jagger, Keith Richards and company are getting up there in age, yet still attack a performance with the gusto of teenagers (something anyone can respect). I wish the Stones had given Scorsese a little more access, but this is clearly meant to be a concert film - not a documentary that the trailers and opening moments of the film suggest - and from that standpoint “Shine a Light” certainly delivers. “Shine a Light” is rated PG-13 for brief strong language, drug references and smoking and is now available on DVD. — Sportswriter/movie reviewer Micheal Compton - who spent his childhood giving wedgies to an imaginary stepbrother who just happened to be named Brennan Dale Compton - can be reached by e-mailing mcompton@bgdailynews.com |
| Concert series will end Friday Thu, 31 Jul 2008 10:24:49 -0500 The Downtown Redevelopment Authority and BB&T’s final performances for the 29th annual Concerts in the Park series will be from 6:30 p.m. to 9:30 p.m. Friday at Fountain Square Park and Circus Square Park. The free concerts - which will have concessions and children’s activities - will feature the eclectic folk of Rob McNurlin and the Beatnik Cowboys at Fountain Square and the rock and blues of Skip Bond and the Fugitives at Circus Square — For more information, call the DRA office at 782-0222. |
| Ky. Down Under hosts School Bash Thu, 31 Jul 2008 10:24:50 -0500 By the Daily News Kentucky Down Under will host a Back to School Bash on Saturday. Visitors will receive one free child admission ticket with a regular paying adult admission. The park is open daily from 8 a.m. to 5 p.m. through Nov. 1. — For more information, call (800) 762-2869 or go to www.kdu.com. |
| Around town Thu, 31 Jul 2008 10:24:51 -0500 Events, exhibits, plays, concerts ... Art Memphis Marsha’s Art Gallery & Classes will host an exhibition including 16 regional artists’ interpretation of the theme “Sizzle” from Aug. 8 to Sept. 6. A reception will be from 5 p.m. to 8 p.m. Aug. 8 in conjunction with the Gallery Hop. Expected media will include glass, ceramics, mixed media, printmaking, photography, drawing and painting. Artists include Antigone and Jennifer Stone, both of Franklin, Michaele Ann Harper of New Orleans, Mary Crutcher, Nancy Keyser, Matt Lundberg, Nell Peperis, Tom Poole, Delaire Rowe, Andee Rudloff, Rita Rudloff, Kim Soule and Peg Truman, all of Bowling Green, Bill Van Tassel of Aberdeen, Tony Mennite of Hermitage, Tenn., and Davie Reneau of Glasgow. VSA arts of Kentucky is hosting “A Matter of Perspective” through Aug. 29, with a reception from 5 p.m. to 8 p.m. Aug. 8 to coincide with the Bowling Green Gallery Hop. For more information, call 781-0872 or visit the gallery at 515 E. 10th Ave. The Capitol Arts Houchens Gallery will feature an exhibit of painted constructions by Claude Robertson and the photography of Nashville artist Byron Jorjorian through Aug. 19. Showing in the Mezzanine Gallery will be the drawings, paintings and prints of Gayle Novick through Aug. 19. Peg Truman’s paintings are on display at the Cancer Center at The Medical Center through Sept. 15. The Health & Wellness Center at Greenwood Mall is exhibiting the work of Myra Renee Dwyer in the classroom through September. Paintings by Barren County artists Tommie St. Charles Birge and Shelia Williams Oliver are on exhibit at the Glasgow-Barren County Chamber of Commerce through Aug. 12 during chamber business hours, from 8:30 a.m. to 4:30 p.m. Monday through Friday. The public is invited to an artists’ reception from 4 p.m. to 6 p.m. today. Green River Museum in Woodbury will be open from noon until 4 p.m. Saturdays through September. The museum features exhibits from around Butler County and the Green River. VSA arts of Kentucky will feature “The Final Destination” through Aug. 29 at its gallery, 515 E. 10th Ave. A reception will be from 5 p.m. to 8 p.m. Aug. 8 in conjunction with the Gallery Hop. Art from Angela Kuprion, Marion Parcusta and Allison Bacovillard is on display at the Capitol Arts Center. Campus An exhibition of work from Art of France: Studio Response, a 2008 study abroad course for students and alumni, is on display through Aug. 15 in Ivan Wilson Fine Arts Center University Main Gallery on the second floor. A closing reception will be from 6 p.m. to 8 p.m. Aug. 14. Warren County Sights and Sounds, an exhibit presenting the history and culture of Bowling Green and Warren County in photographs and film, is showing at Western Kentucky University’s Kentucky Library & Museum. The exhibit is the result of a two-year joint project during which about 150 photographs and 45 feet of moving film related to Bowling Green and Warren County were collected. Sponsors of the project and exhibit are The Landmark Association, The Bowling Green/Warren County Historic Preservation Board, Insight Communications and The Kentucky Library & Museum. Sights and Sounds of Warren County will be in the Museum’s Garden Gallery and continues through Dec. 7. “Beyond Our Borders,” an exhibit of international photographs by Western Kentucky University photojournalism students, is on display at Mass Media and Technology Hall. The exhibit includes photographs taken by students in France, Spain, Ecuador, Bolivia, Peru and others and will be on display in the gallery through August. Exhibits at the Kentucky Building on Western Kentucky University’s campus include: “U.S. Bank Celebration of the Arts,” which opens Sunday; “VSA Arts: Side by Side,” “Recommended by Duncan Hines,” “Western 100,” “Growing Up Victorian,” “Roads, Rails and Rivers,” “Hascal Haile: Guitar-maker to the Stars” and “Taking the Mystery out of Prehistory.” For more information, contact the Kentucky Building at 745-2592. Clubs The Factory at Cave City will feature The Moon Woods Band from 8 p.m. to midnight on the first Saturday of each month. The facility is on U.S. 31-W, just north of the Ky. 90 intersection across from Dollar General. Saturday Night Karaoke with Wayne Hallet will be from 7 p.m. to 11 p.m. each Saturday at Burgers On The Square in Franklin. The smoke-free facility is for the entire family, with the bar for adults only after 9 p.m. For more information, go to www.burgers onthesquare.com. Rick Dunn will have karaoke from 7 p.m. to 11 p.m. Thursdays at Spillway Bar and Grill, 2195 Louisville Road. Ricky Beavers has karaoke Friday nights at the Brown Jug, U.S. 31-W By-Pass in Bowling Green, beginning at 8 p.m., and from 11 a.m. to 3 p.m. Sundays at Flealand in Bowling Green. Miss Kitty’s, 3315 Louisville Road, has live bands beginning at 9 p.m. each Friday and Saturday; Wednesdays feature karaoke and Thursdays feature acoustic music, nightly specials and pool tables. There is no cover charge. For more information, call 782-7777. Miss Kitty’s also offers a safe ride home program. Betty’s Bar has karaoke with Sheila on Wednesday and karaoke each Friday and Saturday. The Brewing Company, 423 Park Row, has live music from 8 p.m. to 2 a.m. every Tuesday and Thursday through Saturday. Good Tymes 2, 1607 U.S. 31-W By-Pass, has top 40 hits from 8 p.m. to 2 a.m. every Wednesday through Saturday. Music Franklin’s Summer Nights Concert is Friday evening on the courthouse lawn. Sons of the Beach performs ’50s, ’60s and early ’70s music. Bring a lawn chair or blanket. For more information, call (270) 586-8482 Tickets are on sale for Glen Campbell in concert with the Bowling Green Chamber Orchestra at 8 p.m. Sept. 26, sponsored by The Encore, Carol and Denny Wedge and Bob Evans Farms, co-sponsored by Vicki and Dan Renshaw and Dr. Robert and Pat Goodwin. Special guest is Debby Campbell. A Southern Nights barbecue dinner and pre-concert party will be from 5:30 p.m. to 7:30 p.m. presented by The Encore to benefit the chamber orchestra. For ticket information, call 846-2426. Bowling Green Chamber Orchestra Retro Series single tickets and subscriptions are on sale. “Rock ‘n’ Roll Heaven” will be Aug. 8 and 9; “Countrymadness” will be Nov. 14 and 15; and “One-Hit Wonders” will be Feb. 6 and 7. Subscribe now and save 10 percent off single ticket prices. For tickets or subscriptions, call 846-2426 (BGCO) or go to www.BGCO.com. Tickets are available for the Sept. 13 Hoedown at Shakertown at South Union featuring bluegrass artist John Cowan and the Bowling Green Chamber Orchestra. A variety of ticket prices are available. Barbecue, drinks and ice cream will be available for purchase. Gates for the event open at 5:30 p.m. with the concert at 7:30 p.m. The event is sponsored by BB&T and Logan Aluminum. To purchase tickets, go to www.bgco.com or call 846-2426. Fresh Fridays will be the first Friday of each month at Bread & Bagel, 871 Broadway Ave. This month’s band will be Waterseed, playing at 9 p.m. Friday. The cost is $5 for anyone 18 and over. Calvin Ray’s Live Music & Restaurant in Leitchfield features live music with Calvin Ray and The Blue Moon Highway Band from 7:30 p.m. to 10:30 p.m. each Saturday. For more information, call (502) 538-2893. Dumplin’s Diner in Adairville has a karaoke contest each Saturday night. Entry fee is $5 and first prize gets $100. For more information, call (270) 539-5413. Lucio, along with The Rose Band, performs at Main St. Music in Morgantown from 7 p.m. to 10 p.m. Saturdays. Simply Country Band performs from 7 p.m. to 10 p.m. Fridays at Main St. The facility is behind McDonald’s. Theater Pine Knob Theatre will present “Lucy And Ruth’s Diner - LARD” on Friday and “Daddy Took the T-Bird Away” on Saturday. The shows begin at 8 p.m. and tickets are $15 or two for $25. For more information, go to www.pineknob.com or call (270) 879-8190. Expressions Performing Arts wants to start a Creative Workshop Group for those interested in the performing arts, including traditional and improvisational storytelling, comedy, drama and Imagination Theatre as an art form. For more information, contact Robin Baldwin at 746-2988 Odds & Ends The eighth annual WKYU-PBS Pool Party “Sunny Day Celebration” is from 1 p.m. to 5 p.m. Sunday at Russell Sims Aquatic Park. The first 500 kids age 10 and under will receive special gifts. There will be door prizes. Also on hand will be Clifford the Big Red Dog. Coupons for $1 off regular aquatic center admission prices for the day are available at Bowling Green McDonald’s locations. The Wagoners will perform outdoor variety shows from 6 p.m. to 7:30 p.m. Saturday at the Browning Fire Department Fair and from 4:30 p.m. to 6 p.m. Aug. 16 at Boyce Community Center. Food will be available and auctions will follow the shows. Riverview at Hobson Grove will host a Restoration Conversation with artist Charles Taylor Thomason at 10:30 a.m. Aug. 7. He will discuss his work to restore the decoratively painted ceilings in Riverview’s parlors. For more information, call Riverview at 843-5565. The event is free, but reservations are suggested. Riverview is at 1100 W. Main Ave. The Glasgow-Barren County Chamber of Commerce will host an ice cream social from 1 p.m. to 3:30 p.m. Friday at the chamber office. The public is invited to attend. The Woodburn Volunteer Fire Department will have its annual Ice Cream Supper at 6 p.m. Aug. 9 at the Woodburn Ballpark. Activities will begin at 6 p.m. and will include games, inflatables, food, ice cream from Chaney’s Dairy Barn, music from Blue Highway Band, prize drawings, a cakewalk and an auction. Proceeds will help support emergency services in the Woodburn district. For more information or to donate a cake or auction item, call the station at 529-2301 and leave a message. Chaney’s Dairy Barn will have Ice Cream and a Moovie on Fridays. The schedule for the free event will be Friday, “Daddy Day Care;” Aug. 15, “Babe The Gallant Pig;” and Aug. 29; “Field of Dreams.” All movies are free and begin at dusk. Participants are asked to bring a blanket or lawn chair to watch the outdoor movie. In case of the rain, movies will be shown in the pavilion. It will be shown a second time at dusk Saturday at Chaney’s 830 Fairview location. That showing will be canceled in case of rain. For more information, call 843-5567. The American Red Cross has blood drives each Friday at its office, 430 Center St., from 10:30 a.m. to 4:30 p.m. Additional drives will be from noon to 6 p.m. Monday, Sacred Heart Catholic Church at 296 W. Sixth St. in Russellville; from 2:30 p.m. to 5:30 p.m. Tuesday, AT&T, 1061 Lovers Lane; from 8 a.m. to 1 p.m. Aug. 7, Bowling Green Municipal Utilities, 829 Center St.; from 1:30 p.m. to 7:30 p.m. Aug. 8, Auburn Baptist Church, 115 North Lincoln St.; from noon to 6 p.m. Aug. 11, Community Education Complex, 799 Veteran’s Way in Morgantown; from 8 a.m. to 1 p.m. Aug. 11, Kroger, 711 Campbell Lane; and from 3 p.m. to 8 p.m. Aug. 13, Eastwood Baptist Church, 500 Eastwood Drive. Registration can be made now for the Sept. 13 Run for Autism, sponsored by LifeSkills and the Kiwanis Club. Proceeds from the event will go to the Kelly Autism Program. The events will include an 8k Run, 8k Wheelchair race and 1 Mile Family Walk. This 8k will be a Bowling Green Road Runners Grand Prix event. The start/finish line will be at the site of the Western Kentucky University Clinical Education Complex, which houses the Kelly Autism Program. Participants will receive a short-sleeved LifeSkills Run for Autism shirt, and all who complete their event will receive a commemorative event pin. To learn more or to register for the event online, go to www.autism run.org. The SKY Farmers Market will be open from 7 a.m. to noon Saturdays and from 7 a.m. to 1 p.m. Tuesdays in front of the Riverside Building at The Medical Center on U.S. 31-W By-Pass. Kentucky-grown agricultural, horticultural and artisan products will be available for purchase. Karaoke is at Southern Lanes every Friday and Saturday night from 8:30 p.m. to 1:30 p.m. There is no cover charge. A regional chess club meets at 9 a.m. Tuesdays and at 1 p.m. Wednesdays at Barnes & Noble Booksellers. Players of all ages and talents are welcome. For more information, call 991-0126. Friendly Hands Squares monthly dance is from 7 p.m. to 9 p.m. the second Friday of each month at Cave Mill and Smallhouse roads in Bowling Green. For more information, call 781-6382. A veteran’s representative will be at The Salvation Army, 400 E. Main Ave., at 9 a.m. the first Thursday of each month. For more information, call 746-7425, Ext. 104. |
| Verdi specializes in European fare Thu, 31 Jul 2008 10:24:51 -0500 The last time I experienced Verdi Restaurant and Bar was an early spring day when my dining companion and I enjoyed a light meal of salads under the cherry blossoms. This week, even though it was summer, Verdi became a shelter from a killer storm with a broad, heavy meal of pasta and German delights. When we entered I noticed the restaurant had been livened up with a rich red wall color that complements the stone arches and deep wood trim. The d/cor is alive with color, yet at the same time is as comforting as home. Comforting too was the wait staff. I wouldn’t say it was the perfect dining experience. The timing of our food was slightly off with salad on top of appetizers, then a long wait for dinner, but it was wickedly busy that night and our waitress was honest, clear and appreciated our patience. I will say we were able to be patient because she kept us informed. (Note to wait staff all over Bowling Green: customers love this). We began with a favorite of mine, and something I hadn’t had in a while, brochette. When I see brochette on a menu, I get a vision of what I believe it to be and I didn’t even bother reading the description. I should know better, because I don’t think I’ve had the same brochette twice. Verdi’s brochette is especially unique, so this is somewhat of a warning for brochette lovers. Not that it was bad, but it was served in a ramekin with mozzarella melted on top and the tomatoes and spices on the bottom, all at room temperature. It looked more like French onion soup than brochette. As I said, the taste was good, but spooning it on pita bread was awkward. Verdi’s entrees do not come with salad, but my dining companion and I ordered one to split. The Greek salad dressing was delicious. At this point in the meal, Verdi was getting high marks for flavor that was inviting and enlivening. Even the pita bread with herbed butter that was served with the salad was a great treat. Those high marks just kept coming when my tilapia with pasta arrived. I don’t usually eat pasta with fish, but the pasta was shaped like little bags of gold and filled with cheese. The sauce was a light tomato/cheese sauce and was perfect with the slightly crispy tilapia. My dining companion opted for the German platter. Did you know you could get German food in Bowling Green? My aunt moved to the U.S. from Germany about 50 years ago, so I have had truly authentic German food from an outstanding cook. Verdi’s was just as good, with the addition of some unique flavorful twists. For instance, the sauerkraut had little slices of green apple. What a great way to enjoy the pungent taste of sauerkraut with just a hint of sweetness. The platter also included bratwurst, asparagus, Vienna schnitzel and, a fun way to round out the meal, one German beer. Both my dining companion and I were unsure about Vienna schnitzel, and it turns out it is actually a slice of veal coated in breadcrumbs. We had not planned to stay for dessert, but by this time the restaurant had become more like a party with guests mingling about than a restaurant. The concert in the park had been rained out and everyone flocked into the downtown eating establishments. The staff handled this so well that everyone just seemed to be going with the flow, so we ordered the tiramisu. Just as we had started the meal with a unique twist on an otherwise obvious appetizer, so was the same with dessert. The tiramisu was also served in a ramekin, making it possible to really saturate the sweet biscuits and cream in rum then dust the top with a thick layer of cocoa and coffee flavorings. Again, the contrast was unique and enjoyable, just not what I expected. In my experience, Verdi was a truly a bevy of new and exciting dishes from Greek to German to Mediterranean and more. I highly recommend a trip around the world without using a drop of gasoline by enjoying a meal at Verdi today. — 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. VERDI RESTAURANT AND BAR 410 Main Ave. |
| Livingston to play at Capitol Thu, 31 Jul 2008 10:24:52 -0500 Doc Livingston and Friends Jazz Band will bring jazz, standards and big band music to the Capitol Arts Center this weekend. The concert will be at 7:30 p.m. Saturday. Tickets, which are $10 for adults and $5 for students and seniors, will be available at the door. Beth Blakeman, vocalist and master of ceremonies for the evening, said the event is designed to honor Kentucky jazz piano and clarinet legend Livingston. “We’re going to be getting together. It’s a small group,” she said. “This is a tribute to Doc. We’re letting him pick his favorite songs.” Livingston, a former Western Kentucky University music professor and director of bands, said he is happy about the concert. He doesn’t consider it a tribute solely to him, but instead to other musicians whose music will be featured in the concert. Some of the music the band will play Saturday night will come from a concert performed by Billy Baughn’s Hollywood Orchestra in 1979 at Western’s Van Meter Auditorium. “My daughter, Pam, made some tapes of that. It was a tremendous effort. I played so much with Billy Baughn’s band,” he said. “We have the tapes, so we’ll have something to go by for the concert. Hopefully we’ll give a good show.” Music has taken Livingston around the world. “I’ve been around a few times,” he said, laughing. “I’ve been overseas. I went with the U.S.O. to Germany, France and the Caribbean. I spent three summers in Japan.” Besides Livingston on keyboard and clarinet and Blakeman on vocals, the band will include Tim Livingston on bass guitar, Marshall Scott on trumpet, Jeff Jones on drums, Paul Satterfield on trombone, keyboards and vocals, Greg Satterfield on rhythm guitar and John Cipolla on saxophone. Blakeman said Livingston deserves the tribute. “He loves to get out and play,” she said. “When we told him we wanted to do this, he was so excited.” |
| Jane Mitchell Thu, 31 Jul 2008 11:23:33 -0500 MORGANTOWN — Jane Mitchell, 61, of Morgantown died July 29, 2008, at The Medical Center of Bowling Green. The Green County, Ind., native was an licensed practical nurse and a member of Mount Vernon Missionary Baptist Church. She was a daughter of the late Erma Lacer Harper and Carl Roy Harper. She was preceded in death by her mother-in-law, Falsom Mitchell; her father-in-law, Clarence Mitchell; and a sister, Hazel Ann Summerville. Funeral is at 2 p.m. Friday at Jones Funeral Chapel, with burial in Mount Vernon Cemetery. Visitation is from 1 p.m. to 9 p.m. today at the funeral home. Online condolences may be made at www.jonesfuneralchapel .com. Survivors include her husband, Gil Mitchell; a daughter, Rhoda Chism and her husband, J.D., of Morgantown; a son, Eric Mitchell and his wife, Jennifer, of Colorado; six grandchildren, Danielle and Joshua Mitchell, Miranda and Craig Heiser and Lauren and Trenton Chism; and two sisters, Karenell Johns of Missouri and Jean Harper of Morgantown. |
| Gilbertine D. Moore Thu, 31 Jul 2008 11:23:34 -0500 FRANKLIN — Gilbertine Douglass Moore, 94, of Franklin died at 8:30 a.m. July 30, 2008, at her residence. The Simpson County native was a former owner of Franklin Seed Lab and a philanthropist. She was a graduate of Franklin High School and the recipient of the R.H. Moore Loving Cup, awarded to the best all-around student. She attended Ward-Belmont College and graduated from Vanderbilt University. She was a member of First United Methodist Church, a founder and member of the Friends of Gladys Taber, an author, artist and an avid supporter of the arts and the opera. She was a daughter of the late Randolph Gilbert Moore and Essie Douglass Moore. She was the granddaughter of the late R.H. Moore, founder of R.H. Moore Drug Co. Expressions of sympathy may take the form of contributions to First United Methodist Church Building Fund, Hospice of Southern Kentucky or Friends of the Shelter, P.O. Box 910, Franklin, KY 42135. Survivors include three cousins, Roland Willock of Bowling Green and King and Robert Rogers, both of Memphis, Tenn.; and several close friends. |
| Sarah J. Mullins Thu, 31 Jul 2008 11:23:34 -0500 FRANKLIN — Sarah Joyce Mullins, 61, of Franklin died July 31, 2008, at her residence. Funeral arrangements, which are incomplete, are under the direction of Crafton Funeral Home. |
| Lorene M. Philpott Thu, 31 Jul 2008 11:23:35 -0500 MUNFORDVILLE — Lorene Mae Philpott, 79, of Hodgenville died at 1 a.m. July 30, 2008, at her son’s residence in Magnolia. The Hart County native was born Feb. 10, 1929. She was a homemaker and a Baptist. She was a daughter of the late Berry Mauldin and Mary Dennis Mauldin and the wife of the late William C. Philpott. She was preceded in death by a son, Charles Philpott; three sisters; and four brothers. Funeral is at 2 p.m. Friday at Brooks Funeral Home, with burial in Center Point Cemetery. Visitation is from 2 p.m. to 9 p.m. today and begins at 9 a.m. Friday at the funeral home. Survivors include a daughter, Christine Morrow of Louisville; three sons, James Hester of Magnolia, William Philpott of Hardyville and Edward Philpott of Hodgenville; and several grandchildren and great-grandchildren. |
| James H. Pike Jr. Thu, 31 Jul 2008 11:23:35 -0500 James Henry “Jimbo” Pike Jr., 49, of Bowling Green died July 29, 2008, at his home. The Logan County native was an employee of Weyerhauser and an Army veteran. He was a son of the late James Henry Pike Sr. and Betty Jean Pike of Bowling Green, who survives. Cremation was chosen. Memorial service is at 7 p.m. Friday with visitation at 6 p.m. at Heritage Funeral Services. His ashes will be scattered at Lake Barkley at a later date. Other survivors include his wife, Sophia Love Pike; a daughter, Tori Shawntae Pike of Bowling Green; a sister, Shelia Todd of Bowling Green; a brother, Danny Pike of Russellville; a nephew, Marcello Todd; two nieces, Danielle and Gabriella Pike, both of Bowling Green; and his father-in-law and mother-in-law, Robert and Nita Love of St. Louis. |
| Senate leader ignoring will of the people Thu, 31 Jul 2008 10:32:06 -0500 What in tarnation is the matter with Senate Majority Leader Harry Reid and the Democratic leadership in Washington? Since Reid’s party took control of Congress in 2006 the average price of gas has gone from $2.34 to more than $4 per gallon. Americans are feeling intense pain while fueling their cars and trucks. Farmers and truckers are reeling from high diesel prices. Closer to home, Kentuckians are now spending about 8 percent of their income on gas - higher than residents of all but eight states - according to data from the Oil Price Information Service. In Bowling Green, we learned this week that our city’s only cab service has closed its doors, citing the strain of higher fuel prices. A number of their customers were Medicaid patients who used the cab service to visit their doctors. What is Reid and company’s answer to the No. 1 domestic issue facing our country? Initially, they got off to a promising start. With Republican support, Congress addressed the conservation side of the energy equation by legislating an increase in fuel efficiency standards for vehicles. Unfortunately, things spiraled rapidly downhill after that as the Democratic leadership utterly failed to address the supply side. First, Reid and House Speaker Nancy Pelosi revived the widely discredited windfall profits tax from the Jimmy Carter era. History suggests this misguided legislation actually depressed domestic oil production thereby making us more dependent on foreign sources. To his credit, Minority Leader Mitch McConnell led the fight to block this very bad idea. Reid’s latest solution to the pain all Americans are enduring is legislation that focuses narrowly on speculators while not allowing Republican amendments which would include lifting the congressional moratoriums on offshore drilling and exploration of oil share resources in our Western states that would actually address supply issues. A July 23 article in the New York Times reported that a federal task force after a review of both public and private data concluded that “speculators could not be fairly blamed for rising prices” of oil. Sen. Reid, your fellow citizens are much smarter than you think. They know that gas prices are being driven far more by unprecedented worldwide demand than by speculation. You are clearly out of step with the 77 percent of Americans who, polls show, want us to increase domestic production. McConnell has introduced the Gas Price Reduction Act of 2008, which would lift congressional moratoriums on offshore drilling and oil shale development while addressing conservation considerations by providing increased research and development for advanced batteries for plug-in electric ideas and trucks. His bill also would authorize increased funding and staffing for the Commodity Futures Trading Commission, which overseas energy trading. This provision should broaden the appeal of his bill to those like Reid who are now focusing exclusively on speculators. T. Boone Pickens has also advanced some very creative ideas involving solar and wind power and usage of natural gas, a cleaner burning fossil fuel, to power vehicles. Pickens’ ideas for clean energy sources definitely need to be part of our national energy discussion. But a meaningful energy discussion can only take place if Reid will allow amendments on the Senate floor to his speculation bill. If we fail to address both the conservation side and supply side to allow us time to develop and build the infrastructure for clean energy sources, the American people will know who to blame for high gas prices. Memo to Sen. Reid: If you look in the mirror, it won’t be energy traders you’ll be seeing. |
| Longhorn Steakhouse quick to fix problems Thu, 24 Jul 2008 09:51:37 -0500 If you saw the animated film “Ratatouille” last summer, you caught a glimpse of a New York food critic. He was a critic who nitpicked about the smallest imperfection and who found great pleasure whenever he wrote a negative word. I, on the other hand, am a restaurant reviewer living in the quaint community of Bowling Green. I’ve been asked to write about my experience when I visit a restaurant. I always prefer to have a good experience, but occasionally I don’t. I wrestle with the dilemma of what to do when a good restaurant seems to just have a bad night - hey, it can happen to any of us. My answer is two-fold. First, I don’t just look at what happened, because stuff happens. I’m more interested in how the restaurant handles the mishap(s). Second, I think it gives the restaurant a chance to review its policies, procedures and methods. I know I appreciate feedback from those closest to me, that is, if it’s not too harsh. Here goes. My dining companion and I entered Longhorn Steakhouse and immediately were uncomfortable. It turned out the air conditioning wasn’t working well - on one of the hottest days of the year - and we were seated in a stifling corner booth next to a table of 20 or so. We couldn’t breathe. After five minutes of not seeing our wait staff, I walked back up to the hostess (noticing a couple of pockets of cold air as I went) and asked to be seated in a specifically, semi-cool location. She was more than happy to allow me to sit wherever I wanted, and apologized that the air was to be fixed that coming Tuesday. And this is exactly what I mean by how does the restaurant handle the mishap? At Longhorn, as the evening went on, they refreshingly just kept doing their best to meet our needs and made sure to either improve the experience or just wipe it from my memory. By that I mean, I ended up not even paying for my meal. In my mind this was admirable, because perfection cannot be guaranteed, but if I can count on someone to do the right thing when things go wrong, I want them on my team. My dining companion and I started with the firecracker chicken wraps. These were an island of perfection in our evening. These crispy mini-wraps are flour tortillas stuffed with chicken and cheese. The cheese had a deliciously spicy kick to it and the avocado-lime dipping sauce was an effective and appetizing cool-down. I was overjoyed to see my favorite steak with my favorite fish and couldn’t remember ever seeing them together on a menu before (just ask my dining companion, whom I ask to order steak to my seafood, then do a split). I also had the option of ordering a special favorite of mine - a summer salad of mozzarella and tomatoes. Now here’s where things went really wrong. The salad never arrived, the filet came out without the fish, my dining companion was served his meal at the same time, and we were planning on seeing a movie after dinner. We talked amongst ourselves. What we wanted to do was get the salad, send the steak back and wait for the salmon and steak combo to come out together. However, we were splitting the salad, which would mean sending back his perfectly acceptable honey mustard chicken sandwich - which didn’t seem fair. As we blankly stared at each other trying to decide what to do, a manager arrived. We decided to tell her all the facts and let her in on the decision-making process. She apologized and, knowing there wasn’t enough time for her to fully remedy the problem and for us to make the movie, she told us my meal would be comped. After that, the salad was delivered right away. It was a delectable grouping of soft mozzarella, greens and grape tomatoes with a balsamic vinaigrette. The steak was tender and flavorful and the salmon, which arrived just before the check, was appetizingly marinated in bourbon and grilled fork tender. In this column, I hope to remind you of all the great places there are to eat in Bowling Green and what you can expect in the way of food, service and experience. At Longhorn, you can expect a delicious meal with a large and unique number of menu choices, friendly service (calm within chaos sometimes), and even on a bad day you can count on the Longhorn staff to do the right thing - without even having to ask. That’s community spirit that goes a “long” way with me! — 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. LONGHORN STEAKHOUSE 2635 Scottsville Road |
| 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 e |