| Home| News | Money | Sports | Entertainment | Food | Lifestyle | Travel | Health | Politics | Technology | Science | Opinion | Garden | Youth | Community | Video | |
| Rappers return to roots with CD release event Wed, 6 Aug 2008 12:06:31 -0500 Inside Greenwood Mall, Vito Tisdale, Melvin Adams and Brian Scott - better known as “Big V,” “Fish Scales” and “B. Stille,” respectively - made their way from the food court to F.Y.E. on Tuesday to sign posters and CDs, giving high-fives to mall walkers along the way. |
| 7 local schools flunk national report on progress Wed, 6 Aug 2008 15:19:57 -0500 Bowling Green Junior High School faces consequences under the federal No Child Left Behind Act after missing NCLB standards for the second consecutive year. |
| WKU probe finds misuse of at least $33K Wed, 6 Aug 2008 12:06:33 -0500 Western Kentucky University General Counsel Deborah Wilkins said today that former professor and ALIVE Center director Katrina E. Phelps is the “sole focus” of an investigation into the misuse of center funds. |
| Land acquistion for Natcher extension moving forward Wed, 6 Aug 2008 12:06:34 -0500 Some of the road blocks to extending the Natcher Parkway have been hurdled, but a few remain. |
| Commissioners discuss street corner solicitors Wed, 6 Aug 2008 11:47:33 -0500 In two weeks Bowling Green City Commissioner Brian “Slim” Nash hopes to have an ordinance ready to prohibit street corner solicitation of money. |
| Scouts to hold recruitment drive Wed, 6 Aug 2008 11:47:34 -0500 Boy Scout leaders in the Lost River District are looking for some new troops. |
| POLICE NEWS: Man accused of AI also allegedly has methadone Wed, 6 Aug 2008 11:47:34 -0500 Arrest — James Dewight Trent, 39, 1033 Clarence Odel Road, was charged with first-degree promoting contraband and first-degree possession of a controlled substance at 2:47 a.m. today at 4767 Scottsville Road. |
| What’s new? Wed, 6 Aug 2008 10:53:16 -0500 Students at Potter Gray found themselves walking new hallways and eating in a new cafeteria Tuesday. At the elementary school, a door that once led to the outside now leads students to a new wing with a cafeteria. Change is evident across both Warren County Schools and Bowling Green City Schools as they opened this week to begin a new school year. The changes include building additions, construction and online services. For both school systems, construction is at the top of the list. During the summer, Bowling Green Schools worked to add four classrooms and a cafeteria at Potter Gray Elementary School, resurface the track and put up lights on tennis courts at Bowling Green High School and make interior improvements at W.R. McNeill and Dishman-McGinnis elementary schools. At both Dishman-McGinnis and McNeill, students walked into school buildings with new tiled flooring and freshly painted walls. At Dishman-McGinnis, students were treated to new bathrooms. During the school year, students at T.C. Cherry Elementary School will watch a new building being constructed. The county school system is also set to rebuild Bristow and Richardsville elementary schools. The design of Richardsville incorporates the stone and gym flooring from the old school into elements of the new school. The new school will have a north-south orientation to maximize the use of natural daylight, which reduces the use of artificial lighting and overall energy use. Both elementary schools are on schedule to be bid in September. Warren County Schools are also in the process of constructing an aquatic center that replaces the T.C. Cherry pool and a new middle/high school at the intersection of Rich Pond and Nashville roads. Both projects are on schedule, according to Sherman-Carter-Barnhart’s Kenny Stanfield, the architect for the school district’s projects. County schools are also increasingly reaching out to parents through the Internet. Don Sergent, the school system’s public relations coordinator, said this year, parents can find bus routes on each school’s Web site. Also, the school system now has in place an Internet-based meal pay system. The system allows parents to prepay for their child’s meals online, said Gina Howard, food service and nutrition director. The school system’s food service and nutrition department is changing to a new computer system, and each child will be assigned an identification number, Howard said. “So many people are going online, making payments in so many ways,” she said in a previous interview. “We felt this was a way for parents to do the same, making payments for their student’s breakfast and lunch.” |
| Kupchella goes to Briarwood Wed, 6 Aug 2008 10:53:20 -0500 Jason Kupchella walked out of Western Kentucky University and into an administrator’s position with Warren County Public Schools. Kupchella is Briarwood Elementary School’s new assistant principal. “The day I was in my last Rank I class was the day (Briarwood Principal Debbie) Richey called to set up an interview,” he said. “Things moved fast.” A 1987 graduate of Warren Central High School, Kupchella earned his bachelor’s and master’s degrees and now his Rank I certification in administration from WKU. He said he received his Rank I certification this summer. The job for assistant principal at the elementary school was posted as vacant at the end of May, and Kupchella said he called to let them know he was interested. Kupchella said he chose Briarwood because he was impressed with Richey. He said as part of the certification process he had to observe a school, and he chose Briarwood. “I was impressed with the school,” he said. “It is one of the top elementary schools in the area and I felt comfortable with Ms. Richey, and I felt we would have a good working relationship. “I think things happen for a reason, I suppose.” Kupchella has been in education since 1992, starting at Warren East Middle School, where he taught for five years. Then he spent a year as a teacher and coach in North Carolina. Upon returning to Bowling Green, he taught at Bowling Green High School for nine years and coached the girl’s basketball team. Kupchella returned to Warren County Schools as a math teacher at Greenwood High School last school year. While he said he “really enjoyed” teaching at Greenwood, he said administration was an avenue he was interested in. “I had been coaching basketball while I was teaching,” he said. “Once I finished coaching basketball, I felt I was ready for something different ... I felt like the next step to take was into administration. It’s a different challenge ... anybody in the education field feels they’re there to make a difference, and from an administration standpoint, I can do that on a larger scale.” A Louisville native, Kupchella moved to Bowling Green as a junior in high school. He said Bowling Green was the best suit for him. Kupchella said he is not a big-city person nor a small-town person - “so Bowling Green provides the best of both worlds.” And at Briarwood, he is fitting right in. “They’ve been warm and welcoming of me from the start,” he said. “This is the perfect place for someone like me to get a start in administration ... it’ll be an adjustment, but it won’t be a transition I can’t handle.” |
| Taking notes Wed, 6 Aug 2008 10:53:25 -0500 Area news in the field of education. KCTCS names staff to leadership seminar Kentucky Community and Technical College System President Michael B. McCall has selected 26 faculty and staff from the 16 KCTCS colleges and the system office to participate in the 2008-09 President’s Leadership Seminar initiative. Selected from Bowling Green Technical College were Donna Martin and Marcia Fuller. Martin serves as assistant to the president for institutional advancement and community relations. Fuller is an associate professor in the respiratory care technology program at the college. The primary goals of the leadership seminar are to promote and strengthen leadership in and among KCTCS faculty and staff and to advance the colleges’ and system’s agenda, according to a KCTCS news release. Two sorority members get leadership awards For the second year in a row, two members of Western Kentucky University’s Delta Gamma Chapter of Kappa Delta Sorority received the Corre Anding Stegall Leadership Award, which was presented this summer during the sorority’s National Leadership Conference in Boston. Seniors Diane DeRosa-Reynolds of Union and Angelena Edwards of Shepherdsville are among 10 women in the nation who received the highest individual honor that Kappa Delta gives to undergraduate members. Named for former National President Corre Anding Stegall, the leadership awards are presented each year to the top echelon of Kappa Delta student leaders who have demonstrated high academic performance and outstanding leadership within their chapters and on their college campuses. In 2007, WKU’s Jeanne Johnson and Tori Theiss were honored during the sorority’s national convention in Palm Springs, Calif., and the WKU chapter also was named to the top 10 percent of Kappa Delta’s chapters nationwide. In addition to previously serving Kappa Delta as secretary, Shenanigans chairman and Leadership Excellence chairman, DeRosa-Reynolds has served as Panhellenic president and recruitment chairman, Student Government Association senator and student representative, Southeastern Panhellenic Conference special events coordinator, WKU Spirit Master, LeaderShape advisor and on-site coordinator, Greek Week Blood Drive chairman, High School Leadership Conference student coordinator and Dynamic Leadership Institute Phase 1 presenter. The sales marketing major also was a member of the Fraternity Expansion Committee, Up ’til Dawn executive board, University Leadership Enhancement Committee, University Complaints Committee and Gamma Sigma Alpha and has been named to the Order of Omega and Greek Hall of Fame. A biology and chemistry major in WKU’s Honors College, Edwards is a recipient of the Regents, Louisville Alumni, Dance Team and Ogden Research scholarships and has been named to the President’s List for academic achievement. Edwards has instructed a Chemistry 109 course and spent a summer in Ecuador studying the culture and ecology of South America. Outside academics, she is a WKU Spirit Master, member of the Varsity Dance Team, Western Leader for freshman orientation, member of Gamma Sigma Alpha, and a participant in LeaderShape and the Dynamic Leadership Institute. Edwards served Kappa Delta as vice president of operations and Sisterhood Enrichment Team leader. WKU offering string development classes More students will have the opportunity to participate in Western Kentucky University’s popular Pre-College String Development program beginning this fall. Strings classes will now be open to students from any Warren County elementary school and will be scheduled at two locations on varying days. A meeting for interested strings students and their parents is scheduled for 6 p.m. Aug. 14 at Cumberland Trace Elementary School. Students can register for the program and be sized for their instrument at that time. The strings program offers instruction on violin, viola, cello and bass in a group orchestra setting. Students meet once a week after school and can choose a location that is most convenient for them. “Through participation in the strings program, students not only learn to play an instrument and read music, but they learn about teamwork, problem-solving, self-discipline and self-expression,” said Sarah Berry, professional in residence at WKU and county strings program instructor. Beginning classes for new strings students in fourth through sixth grades or those with one year or less of experience will be at Natcher Elementary School on Mondays and at Briarwood Elementary School on Tuesdays beginning Aug. 18. Intermediate classes for students in fifth-sixth grades who have taken at least one or two years of instruction (in the schools or privately) will be held at Natcher on Wednesdays and at Briarwood on Thursdays beginning Aug. 13. All class times are from 3:30 p.m. to 4:30 p.m. Tuition for the 2008-09 year is $100 per semester for elementary school students. Classes at Drakes Creek Middle School and Cumberland Trace Elementary School will maintain their same schedule during school hours. Parents from these schools may also participate in the open house scheduled for Aug. 14. As an optional enhancement to the program, a Warren County Honor Orchestra for intermediate strings students will meet every other Friday at Drakes Creek Middle School. The orchestra will give students more opportunities to perform in and with a large ensemble. The first concert for the WCHO will be at 6:30 p.m. Nov. 18 at Cumberland Trace Elementary School. — For more information and to download a registration form, go to the Continuing Education Web site at www.wku.edu/ce. To request a registration form by mail or fax, call the Continuing Education office at 745-1912. |
| Gary W. Alvey Wed, 6 Aug 2008 11:34:15 -0500 Gary Wayne Alvey, 49, of Bowling Green died Aug. 5, 2008, at The Medical Center. Funeral arrangements, which are incomplete, are under the direction of Heritage Funeral Services. |
| Charles M. Crafton Wed, 6 Aug 2008 11:34:16 -0500 HENDERSON — Charles M. Crafton, 93, of Henderson died at 5:46 p.m. Aug. 4, 2008, at Methodist Hospital. He was a retired farmer and an employee of Brookston Resources. He was the oldest member of Cash Creek Baptist Church. He was a son of the late Charles M. Crafton and Sarah Ester Moss Crafton. He was preceded in death by his wife of 50 years, Dorothy Butler Crafton; siblings, Joe Crafton, Grace McClure, Ruby Griffin, George M. Crafton and Peg Waverie Crafton; and a stepson-in-law, Darrell Berrong. Funeral is at 11 a.m. Friday at Tapp Funeral Home, with burial in Fairmont Cemetery. Visitation is from 3 p.m. to 7:30 p.m. Thursday and begins at 8 a.m. Friday at the funeral home. Expressions of sympathy may take the form of contributions to Cash Creek Baptist Church, 19102 Hwy. 1078, Henderson, KY 42420 or First Christian Church, 830 South Green St., Henderson, KY 42420. Survivors include his wife of 24 years, Marie B. Duncan Crafton; a special niece, Mary Jo Hawks and her husband, James, of Bowling Green; a great-nephew, Bruce Kinnarney of Bowling Green; three stepdaughters, Alma D. Strother and her husband, John W., Jana D. Hunt and her husband, Michael E., and Mara Beth D. Womack and her husband, Zack N., all of Henderson; grandchildren, John E. and Deanna Strother, Jennifer and Bob Rouse, Christopher Lee Berrong, Carrie and Jody Sallee, Day and Lyndsey Womack, Nicholas D. and Sara Womack, Taylor Kinnarney and Tyler Kinnarney; great-grandchildren, Dylan Berrong, Kasey Berrong, Robert Woods Rouse, Margaret Hampton Rouse, John Thomas Strother, Duncan Andrews Strother, Baylee Ryan Womack and Taylor Lauren Womack; and several nieces, nephews, great-nieces, great-nephews and cousins. |
| Rex A. Crawford Wed, 6 Aug 2008 11:34:16 -0500 TOMPKINSVILLE — Rex Allen Crawford, 51, of Tompkinsville died Aug. 4, 2008, at his home. The Cumberland County native was born Sept. 21, 1956. He was a butcher at Sav-A-Lot Grocery. He was a son of the late Charles Randall Crawford and Mayme Dodson Crawford of Tompkinsville, who survives. Funeral is at noon Thursday at Strode Funeral Home, with burial in Monroe County Memorial Lawn. Visitation begins at 3 p.m. today at the funeral home. Expressions of sympathy may take the form of contributions to the Natalie Crawford Educational Fund. They can be made at any South Central Bank location or at the funeral home. Other survivors include a son, Nathan Crawford of Syracuse, N.Y.; a daughter, Natalie Crawford of Tompkinsville; a sister and brother-in-law, Sue and John Tooley of Cave City; a grandmother, Irene Wells of Indiana; several nieces and nephews; and two great-nieces and nephews. |
| Mary G. Culver Wed, 6 Aug 2008 11:34:17 -0500 GLASGOW — Mary Gatewood Culver, 94, of Glasgow died Aug. 4, 2008, at T.J. Samson Community Hospital. She was a retired teacher with the Glasgow and Barren County school systems and a member of Coral Hill Church of Christ. She was a daughter of the late James Bagby and Emma Gatewood Bagby and the wife of the late Hughie Culver. Funeral is at 1 p.m. Thursday at Hatcher & Saddler Funeral Home, with burial in Glasgow Municipal Cemetery. Visitation begins at 1 p.m. today at the funeral home. Survivors include a nephew, Robert Franklin Bagby and his wife, Catherine; a great-niece, Cynthia Peden and her husband, Don; a great-nephew, Robert Alan Bagby and his wife, Micki, of Glasgow; two sisters-in-law, Ella Lewis Johnson and Louise Culver, both of Glasgow; a brother-in-law, Leslie Dean of Glasgow; five great-great-nieces and nephews; and several nieces and nephews of the Culver family. |
| Harold W. Dennison Wed, 6 Aug 2008 11:34:17 -0500 RUSSELLVILLE — Harold Wayne “Beans” Dennison, 70, of Rockfield died Aug. 5, 2008, at Hospice of Southern Kentucky. The Logan County native was born May 5, 1938. He was a retired staff sergeant in the Army, a machine operator with ITW and a member of Post Oak Baptist Church. He was a son of the late Ray Dennison and Verna Robertson Dennison. He was preceded in death by a sister, Jo Ann Taylor. Graveside service is at 10 a.m. Thursday at Dripping Spring Cemetery. Visitation is from 5 p.m. to 8 p.m. today at Young Funeral Home, Russellville chapel. There is no visitation on Thursday at the funeral home. Survivors include his wife, Margorie Dennison; three daughters, Barbara Powell of Bowling Green and Patricia Bond and Judy Hildabrand, both of Russellville; a brother, Parnell Dennison of Russellville; and six grandchildren. |
| James D. Depp Wed, 6 Aug 2008 11:34:18 -0500 GLASGOW — James David Depp, 67, of Glasgow died Aug. 5, 2008, at his residence. Funeral arrangements, which are incomplete, are under the direction of A.F. Crow & Son Funeral Home. |
| Gerald W. Gilbert Wed, 6 Aug 2008 11:34:19 -0500 GALLATIN — Gerald Wayne Gilbert, 61, of Gallatin died Aug. 3, 2008. The Bowling Green native was born Nov. 25, 1946. He was a son of the late Arthur Earl Gilbert and Charlotte Ann Howard Gilbert. Funeral was Tuesday at Family Heritage Funeral Home. Survivors include his wife, Serpil Gilbert; a son, Jon Erol Gilbert of Gallatin; a brother, Melvin Clint Gilbert and his wife, Marla Gayle, of Campbellsville; two sisters, Charlotte Earls and her husband, Sanford, of Florida and Pat Smith and her husband, Robert, of Rockfield. |
| Genevieve Grey Wed, 6 Aug 2008 11:34:19 -0500 BROWNSVILLE — Genevieve Grey, 75, of Brownsville died at 10:07 p.m. Aug. 5, 2008, at a Brownsville nursing home. The Edmonson County native was a packer operator retired from P. Lorillard Tobacco Co. and a member of Pleasant Union United Baptist Church. She was a daughter of the late Ova Vincent and Blanche Ashley Vincent. She was preceded in death by a brother, Vernon A. Vincent. Funeral is at 1 p.m. Friday at Gravil Funeral Home, with burial in Dit Vincent Cemetery. Visitation begins at noon Thursday at the funeral home. Survivors include her husband, Eldon Grey; a son, Gregory E. Grey and his wife, Robin, of Brownsville; a brother, Johnny G. Vincent of Mammoth Cave; a sister, Viola Vincent of Bowling Green; and two grandchildren, Ben Grey and Rachel Grey. |
| Evaletta Hammer Wed, 6 Aug 2008 11:34:20 -0500 GAMALIEL — Evaletta Hammer, 85, of Fountain Run died Aug. 4, 2008, at The Medical Center. The Jefferson County native was born April 28, 1928. She was a member of Union Baptist Church in Barren County and a retired computer programmer with the Jefferson County Board of Education. She was a daughter of the late Bransford Hammer and Allie Steenbergen Hammer. Funeral is at 11 a.m. Friday at Strode Funeral Home, with burial in Union Church Cemetery in Barren County. Visitation begins at 3 p.m. Thursday at the funeral home. Expressions of sympathy may take the form of contributions to Beech Grove Baptist Church in Monroe County or to Union Baptist Church. Survivors include a first cousin, Lanelle Lee of Fountain Run; and several second cousins, Allen Lee, Mike Lee, Jerry Lee, Amy Steenbergen, Janet Sides, Marietta Lee, Eric Lee and Terry Goad. |
| Virginia M. Hanson Wed, 6 Aug 2008 11:34:20 -0500 Virginia Marie Costello “Ginger” Hanson, 78, died Aug. 6, 2008, at Hospice of Southern Kentucky after a courageous fight with breast cancer. The Rochester, N.Y., native was born Aug. 19, 1929. She graduated from high school in Rochester in 1947 and worked from 1947-1951 as an X-ray analyst for Eastman Kodak of Rochester. She joined the Air Force in 1951 to serve during the Korean War and received the American Spirit Honor Medal. While in service, she met and married Staff Sgt. Harold Clifton “Hank” Hanson. After their military service, Virginia had her first son, David, in 1952 in Bowling Green and her second son, Steve, in 1956 in Lexington while Hank was attending the College of Engineering at the University of Kentucky. Virginia was a loving mother and raised both her sons before attending Western Kentucky University to major in nursing. She graduated in 1975 with a degree in nursing and worked for various doctors and medical institutions in Bowling Green until she retired in 1992. Virginia was a longtime member of The Presbyterian Church of Bowling Green, where she actively supported its ministries, and was also an active member of Epsilon Sigma Alpha sorority (Alpha Theta Chapter), where she worked tirelessly in local campaigns to raise funds for St. Jude Hospital and other charities. She was a daughter of the late Howard and Elizabeth Costello. Funeral is at 11 a.m. Friday at The Presbyterian Church, with burial in Fairview Cemetery immediately following the service. Visitation is from 2 p.m. to 5 p.m. and from 6 p.m. to 8 p.m. Thursday at J.C. Kirby & Son Funeral Home, Lovers Lane chapel, and is from 9:30 a.m. to 11 a.m. Friday at the church. Expressions of sympathy may take the form of contributions in her honor to Hospice of Southern Kentucky in Bowling Green or to St. Jude Hospital. Survivors include her husband of 57 years, Hank; two sons, David Peter Hanson and his wife, Sharon, of Laurel, Md., and their son, William Alexander, and M. Stephen Hanson and his wife, Jennifer, of Lexington, and their children, Laura Beth McKew and her husband, Patrick, Robert, Sarah Jane and Gracie; a brother-in-law, George Hagberg of Woodbridge, Va.; a niece, Noelle Wolter and her husband, Robert, of Fairfax Station, Va., and their children; a nephew, Peter Hagberg and his wife, Jane, of Rochester, and their children; a brother-in-law, Coy Hanson and his wife, Anna Catherine, of Cave City; a nephew, Ronald Coy Hanson and his wife, Linda, of Bowling Green, and their children; a brother-in-law, Ogene Gonterman of Mammoth Cave; a nephew, Randy Gonterman and his wife, Pam, of Mammoth Cave, and their children; a nephew, Stanley Gonterman and his wife, Karen, of Louisville, and their children; sisters-in-law, Mary Alice Butts and Maybell Hanson of Louisville; and a niece, Julie Rutledge and her husband, Preston, of Washington, D.C., and their son. |
| Wayne N. Jones Wed, 6 Aug 2008 11:34:21 -0500 LOUISVILLE — Wayne N. Jones, 96, of Louisville died Aug. 4, 2008, at his home after a short illness. The Breckenridge County native was born April 29, 1912. He was a graduate of Anchorage High School and Western Kentucky State College. He was a World War II Army veteran, a former counselor for the Veterans Administration and retired as a supervisor in the Kentucky Department of Education Bureau of Rehabilitation Services. He was a longtime member of the Kiwanis of St. Matthews and Beargrass Christian Church and was a Kentucky Colonel. He was a son of the late Robert L. Jones and Sallie Burch Jones. He was preceded in death by his wife of 64 years, Lois A. Jones; a brother, Guy Burch Jones; and a niece, Marlene Einweg. A celebration of Wayne’s life is at 2 p.m. EDT Thursday at Pearson Funeral Home, with burial in Resthaven Cemetery. Visitation begins at noon EDT Thursday at the funeral home. Expressions of sympathy may take the form of contributions to Beargrass Christian Church or any charity. Survivors include six nieces, Rita Johnston of Atlanta, Jane Hourigan of Lexington, Carol Cramer of Highland Heights, Mary Ann Cole of Bowling Green and Linda Prince and Janet Wolfe, both of Louisville; a sister-in-law, Edna Harlan; five great-nephews; six great-nieces; nine great-great-nephews; 11 great-great-nieces; and two faithful caregivers, Stephanie Malluzzo and Amanda Wendling. |
| Helen Lang Wed, 6 Aug 2008 11:34:21 -0500 Helen Lang, 91, of Bowling Green died at 7:05 a.m. Aug. 6, 2008, at Greenview Regional Hospital. Funeral arrangements, which are incomplete, are under the direction of J.C. Kirby & Son Funeral Home, Broadway Avenue chapel. |
| Almeada E. Norvell Wed, 6 Aug 2008 11:34:22 -0500 GLASGOW — Almeada Elizabeth Norvell, 85, of Scottsville died Aug. 5, 2008, at a Bowling Green nursing home. Funeral arrangements, which are incomplete, are under the direction of A.F. Crow & Son Funeral Home. |
| Ina Smith Wed, 6 Aug 2008 11:34:22 -0500 Ina Smith, 81, of Bowling Green died Aug. 6, 2008, at her residence. Funeral arrangements, which are incomplete, are under the direction of Heritage Funeral Services. |
| Mary F. Whiteside Wed, 6 Aug 2008 11:34:23 -0500 GLASGOW — Mary Florence Whiteside of Glasgow died Aug. 5, 2008, at T.J. Samson Community Hospital. She was the wife of the late Dr. George Whiteside. Funeral arrangements, which are incomplete, are under the direction of Hatcher & Saddler Funeral Home. |
| Vernice S. Woodcock Wed, 6 Aug 2008 11:34:23 -0500 GLASGOW — Vernice S. Woodcock, 84, of Glasgow died Aug. 4, 2008, at T.J. Samson Community Hospital. The Barren County native was a homemaker and a former member of Temple Hill Homemakers Club. She attended Gethsemane Baptist Church. She was a daughter of the late George Simmons and Mamie Shockley Simmons. She was preceded in death by a sister, Vera Pennington; and two grandchildren. Funeral is at 2 p.m. Thursday at A.F. Crow & Son Funeral Home, with burial in Happy Valley Memorial Gardens. Visitation begins at 2 p.m. today and at 11 a.m. Thursday at the funeral home. Survivors include her husband, Loyd Woodcock; a son, Robert Woodcock of Glasgow; two daughters, Wanda Thurman and her husband, Odean, of New Castle, Ind., and Doris Jean Brown of Dallas; three sisters, Elnoria Wyatt, Louise Smith and Lillie Wilson and her husband, Carlos, all of Glasgow; 11 grandchildren; 14 great-grandchildren; and a great-great-grandchild. |
| Ordinance is needed for solicitors Wed, 6 Aug 2008 11:32:56 -0500 Imagine you’re sitting in your vehicle at a busy street corner and someone comes up to you soliciting money. In Bowling Green you really don’t have to imagine, because it’s happening. Not on a daily basis mind you, but on certain days solicitors can be seen on busy street corners soliciting people waiting in their cars at traffic lights. One intersection popular with solicitors is Broadway Avenue and U.S. 31-W By-Pass. They walk up and down the street, with buckets in their hands, sometimes getting off the sidewalks onto the road and attempting to solicit drivers for money. This is something that has got to stop. It is not only annoying, but dangerous as well. Someone could really get hurt walking between traffic to solicit funds. It has the added negative of slowing traffic flow. We are glad that the Bowling Green City Commission shares these common concerns and discussed the issue last night during a nonvoting work session. The commission could vote in the future to prohibit street-corner solicitation of drivers. A draft ordinance notes that there is currently no clear regulation of people asking for donations at stoplights. The proposed ordinance would prohibit any financial solicitation not only on the asphalt, but on road medians or shoulders. Violators could be punished with a fine of $100 to $500, or 90 days in jail. This should be a no-brainer for the city commission. The commission, along with this newspaper, has received numerous complaints about these solicitors over the years and it is time to stop their unsafe and annoying practices. It should also be noted that some of these people who are attempting to solicit funds aren’t even from our community and provide little information, if any, about what the money they are seeking is going to be used for. We would urge city commission to exempt events near street corners such as cheerleaders raising money for a cause by holding a car wash, Alex’s Lemonade stands and other worthy events where traffic flow and safety are not issues. People in our city want to have safe and peaceful commutes when they are driving to and from work and these solicitors don’t enable them to do that and that is unacceptable. |
| Verdi specializes in European fare Thu, 31 Jul 2008 10:28:35 -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. |
| 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 eating and drinking establishments performed to perfection, making the evening at home a crowd-pleasing success. — Our anonymous food reviewer gives new restaurants a six-week grace period before reviewing. To comment, contact Managing Editor Mike Alexieff at 783-3235 or via e-mail to malexieff@bgdailynews.com. |
| Mis Amigos menu offers flavorful Mexican dishes Thu, 21 Feb 2008 09:50:41 -0600 While it’s true there are several fine Mexican food establishments in Bowling Green, you might consider a trip to Brownsville to experience the new Mis Amigos Mexican Grill as well. Mis Amigos, which means “our friends,” notes on its menu it offers “the best authentic Mexican food cooked fresh daily.” In my experience, that’s just what I found. I thoroughly enjoyed a few one-of-a-kind menu items, as well as taking a gander at the magnificent Green River as I crossed the bridge on Ky. 259 just past town that led me to Mis Amigos. As we often do at Mexican restaurants, my dining companion and I began with a bowl of guacamole dip to go with our complimentary chips and salsa. You can tell a lot about a Mexican restaurant by the guacamole, and this was the thick, deep green variety with the primary ingredient being avocado, enhanced with a hint of seasonings and no filler. The salsa was more of the same: fresh and appetizing. In my experience, Mexican restaurants have one good salsa (usually medium in heat) and then a backup salsa that’s just so-so for those who don’t want it as hot. At Mis Amigos, the mild salsa my dining companion requested was just as chunky, fresh and tasty as the medium salsa we were served. It was a good thing, however, that both the guac and the salsa were so flavorful, because the chips weren’t as appetizing. Not that they were bad, but they were overly dense and on the greasy side. They seemed to be made with a thick yellow corn tortilla, instead of the more popular white corn tortilla that’s not as thick. I have to say right now though, after the chips, every bit of food we were served was fresh and savory with abundant serving sizes and generous palatable flavors. For instance, when I ordered the guac, I also ordered a unique sounding shrimp cocktail - Mexican style. It included boiled large shrimp swimming in a tomato-based juice with pico de gallo and avocado. I could eat this dish every day. It was light, yet tangy. There were so many shrimp I couldn’t count them all and the grouping of flavors - the avocado, shrimp, tomato and peppers in the pico de gallo - was a delicious amalgam for the palate. My dining companion had the chicken fajita and reported it was the best he’d ever had. The taste seemed to be created as it was grilled in the skillet so that the marinade soaked nicely in |