Daily photo by Jonathan Palmer|
David Haughaboo, left, inspects barbecue basted ribs served by Logan's Roadhouse manager Diana Dill at Taste of the Valley on Monday.
Celebrating St. Patrick's Day early at Taste of the Valley
By Patrice Stewart
firstname.lastname@example.org ˇ 340-2446
Many restaurants went green Monday night to celebrate St. Patrick's Day early at Taste of the Valley.
That's green as in green bean wrap, broccoli casserole, spinach artichoke dip, spinach salad, Asian slaw, Key lime pie and green bills for the event sponsor, the Volunteer Center of Morgan County.
Shamrocks and leprechauns decorated the 21 restaurant booths at the Holiday Inn. Awards for best booth decorations went to O'Charley's, first place, and Applebee's, second.
Here are the winners in food categories:
Appetizers: first, Café 113, chef's mushrooms; second, Simp McGhee's, potato leek soup.
Salads: first, Louie's restaurant in the Holiday Inn, seafood salad; second, Café 113, raspberry vinaigrette spinach salad.
Side items: first, Our Place Bar and Grill, garden rice and veggie medley; second, Louie's, ranch mushroom red potatoes.
Pork or beef entrees: first, Big Bob Gibson's, championship pork shoulder with sauce medley; second, Our Place Bar and Grill, Hawaiian ribeye.
Chicken, seafood or cheese entrees: first, Café 113, cheese tortellini alfredo; second, The Backe Door Gourmet, white chicken chili.
Pie and cake desserts: first, Barnhill's, peanut butter pie; second, O'Charley's, Key lime pie.
Cookie, pudding and pastry desserts: first, Café 113, bread pudding with Baileys caramel sauce; second, Simply Delicious, orange brownies.
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