Displaying items by tag: grill

New Restaurant Moving into Historic Downtown Madisonville Location

MADISONVILLE, KY (6/13/13)—Over the last year, interest in Madisonville’s downtown district has seen a notable upswing. From renovations and expansions, to the addition of several completely new businesses, it seems as though downtown Madisonville is heading in a truly positive direction. In lending even more steam to this commerce-based momentum, a new, family-owned-and-operated restaurant has announced that they will be both renovating and opening up for business in one of the city’s most well-known locations later this year.

Claiming over a 100 years of existence—16 of which were spent as the host to one of Madisonville’s most memorable restaurants, Bartholomew’s—and sporting the expansive “Montpelier” painting and column/stair set on its southernmost side, the historic edifice at 51 South Main Street is a highly recognizable and unique structure that has, unfortunately, remained all but vacant over the past three-and-a-half years.

However, two ambitious area residents, Terry Green and J.P. Wilson, as well as a silent backer, are currently in the process of renovating the location in order to open a dual-level, family-owned-and-operated restaurant and bar tagged under a straightforward, yet catchy, moniker: 51 On Main Bar & Grill.

With a grand opening slated for August 1st, 2013, as well as a soft opening scheduled several days before, the Sugg Street Post got in contact with co-owner and operatorTerry Green to find out the story behind the business, what kind of food and services they plan to provide, what kind of renovations are underway, how many jobs they look to create, and more.

A longtime Paducah resident and a well-seasoned veteran of the food industry, Green, 34, has been employed in several high-level managerial positions with restaurants such as TGI Friday’s, O’Charley’s, and The Oasis Southwest Grill of Madisonville. Yet, for all his experience in the food world, this will be the first time Green has stepped into the role of co-owner—and it’s a transition he remains both excited and humbled by.

“It was really crazy how this all came together. I came back to Madisonville in April and I walked into [property owner] Joe Thomas’s place, which is where we’re moving in, just to look at some antiques he had for sale,” says Green. “Well, Joe found out what I did and I came in there for the next three months to talk with him. Finally, he asked me if I’d ever considered opening up my own restaurant. I told him that I’d thought about it my whole life. But I come from a family that doesn’t have means. It’s not like I come from a well-to-do family, so it’s kind of like a dream to be opening the large-scale restaurant that we’re working on. It’s all been possible because I found a building partner, J.P., and a silent backer who really believed in what we wanted to do. It’s really the American Dream. It just seems like all the cards have fallen into place. I’m so excited that I can’t see straight. [laughs] Things like this just don’t happen every day. I was jumping up and down in my kitchen last night. [laughs]”

So what kind of food and food-related services can the community expect from 51 On Main? As Green explains, the establishment will offer items like hand-cooked steaks, one to two-inch pork chops, a traditional top-notch lunch menu, a variety of drinks, and much more. Additionally, Green says that they hope to utilize a full-scale smoker, which would simultaneously season and cook ribs, fresh fish, and other dinner specials. Services like carry-out, delivery, and on-location services will also be available through the business.

As far as the new restaurant’s aesthetic goes, Green explains that it will essentially be like two different businesses in one location. As both Green and his fellow co-owner, J.P. Wilson, chose the downtown location partly because of its uniquely historic character and architectural design, many of the building’s original features will be displayed and built upon throughout the ground floor. In addition to removing much of the building’s carpeting, which Green says has revealed a stunning layer of decades-old hard pine flooring, the downstairs dining area will play host to a variety of 100-year-old English made tables and a variety of historic photos linked to our local community’s past. Coupling this atmosphere with what he describes as a high-level of hospitality and a variety of aforementioned entrées, Green says that the restaurant’s services will be somewhat akin to one of our region’s most popular food-related destinations: Patti’s 1880 Settlement in Grand Rivers, KY.

Regarding the second-story, mezzanine-style seating area and bar, Green says that the décor will resemble a more modern and hip lounge, replete with comfy seating and a variety of televised entertainment, such as NFL Sunday Ticket games and UFC matches just to name a few. What’s more, Green says customers wishing to simply dine or hangout on the second floor will be able to do so without any issues thanks to a divider between the bar and the general seating/dining area.

Though Green was reluctant to release the company’s total investment in the downtown district, he did explain that it was “very substantial” and that renovations to the building were reaching over $50,000 in total. Furthermore, Green noted that the restaurant and bar will create between 30 and 40 jobs.

And, truly, the concept of improving upon our community—whether it be creating new commerce or providing a fresh source of entertainment—is what lies at the heart of Green’s vision for the business.

“We really want to be active and engaging when it comes to this community, because we want to be a big part of it,” says Green. “We actually want to have some outdoor events too, like live music and fresh-air dining, which is why we’re currently trying to lease the adjacent, outside portions of the building as well. We’re staying open seven days a week and as late as we can, because we want to be open to the public as much as possible, so on nights that we might find it a little slower we might open things up to more of a ‘night life’ feel upstairs. We’re going to have modern furniture up there, so it will have more of a lounge-style feel, and the second floor is huge. Plus, we want to work with the other restaurants and businesses downtown when we can. We want to collaborate with them as much as possible. You know, at the end of the day, we’re just really happy to be doing this. We love Madisonville. My family loves this town and the people are great here. Now, we have the chance to give that back. That’s something that will make you sleep well at night.”


Want to try some of 51 On Main’s dishes before the grand opening on August 1st? If so, make sure to check them out at Madisonville’s first Friday Night Live event of the season on June 14th in the downtown district.

Interested in employment with 51 On Main? If so, simply pay the location a visit next week and ask about employment options.

Sugg Street Post
Writing/Photos by Luke Short


The Gastromancer’s Guild - Springtime Grilling

HOPKINS COUNTY, KY (4/17/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.

The Gastromancer’s Guild

It’s finally starting to warm up outside, Gastromancers. That means you can get outside, fire up your grill, and enjoy one of the best methods of cooking. Here are some spells to get you outside and practicing over the hot coals.

Send any questions to This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 14 – Springtime Grilling

Grilled Shrimp Charmoula (Journeyman)

20 large shrimp
¼ cup fresh lemon juice
2 tsp. paprika
¼ tsp. cayenne pepper
1 tsp. ground cumin
3 cloves of garlic, minced
¼ cup chopped flat leaf parsley
¼ cup chopped fresh cilantro
½ cup extra virgin olive oil
salt and freshly ground black pepper
1 tsp. ground cinnamon
1 tsp. salt
2 cups instant couscous

Peel and devein the shrimp, leaving the last shell segment with the tail fin intact. Slip the shrimp onto 8 bamboo or metal skewers. For each serving, hold 2 skewers parallel and thread 6 to 8 shrimp onto them so that 1 skewer passes through near the tail of each shrimp and the other skewer passes through near the head. Place in a baking pan large enough to hold the skewers flat. In a bowl, whisk together lightly the lemon juice, paprika, cayenne, cumin, garlic, parsley, cilantro, olive oil, salt, and pepper to taste. Pour half the mixture over the shrimp and turn the skewers to coat evenly. Cover and refrigerate for 2-4 hours. Reserve the remaining marinade to use for a sauce. Prepare a fire in the charcoal grill or preheat the gas grill.

Meanwhile, make the couscous: In a saucepan, combine the water, butter, cinnamon, and salt and bring to a boil. Spread the couscous evenly in a shallow, 9 inch square baking pan. Pour the hot water mixture over the couscous. Stir well, then cover and allow the couscous to absorb the liquid, 10-15 minutes.

Remove the skewers from the marinade and discard the marinade. Arrange on the grill rack 4-6 inches from the fire. Grill, turning once, until pink, 3-4 minutes on each side.

Beef and Lamb Kabobs (Journeyman)

1 lb. ground beef
1 lb. ground lamb
1 cup parsley, coarsely chopped
2 onions, coarsely chopped
2 tsp. salt
1 tbl. Baharat Spice mix

Baharat Spice Mix recipe:
    ½ cup of black peppercorns
    ¼ cup coriander seeds
    ¼ cup cinnamon
    ¼ cup cloves
    1/3 cup cumin seeds
    2 tsp. cardamom seeds
    4 whole nutmeg, grated
    ½ cup ground paprika (hot)

    Combine all ingredients in a spice/coffee mill and grind into powder
    Store in an air tight container

Plate Garnish:
    romaine lettuce, cut to ¼-1/2 inches
    tomatoes, chopped medium
    cucumbers, peeled and seeded, sliced in half moons
    black olives, sliced
    lemon wedges
    pita bread
    onions, sliced thin

Mix meats, parsley, chopped onion, salt and spice mixture. Place around a metal skewer to form a log (use cold water to keep from sticking to hands). Grill to your desired degree of doneness. To serve, slice meat and layer with the garnish and pita bread.

Middle Eastern Style Grilled Fish

2 lbs. red mullet, mackerel or cod steaks
salt, as needed
1 medium onion, sliced
3 bay leaves

lemon-olive oil marinade:
    1/3 cup of extra virgin olive oil
    ¼ tsp. salt
    1 tbl. fresh dill, chopped
    1 tsp. lemon thyme, chopped
    ¼ tsp. fresh ground black pepper

Clean the fish. Sprinkle it with a little salt and set aside. Using a fork, mix the olive oil with the lemon juice and herbs. Brush the fish generously, inside and out, with the sauce. Place it in a non-metal dish and pour the remaining sauce over it. Arrange the onion rings and bay leaves on top. Marinade for 1 hour or longer. Arrange the fish on a well-greased grill 3 inches above a hot charcoal fire. Cook, basting frequently with the marinade, 5 to 10 minutes on each side, just until the fish flakes easily. If desired, sprinkle with additional lemon juice and olive oil immediately before serving.

Cinnamon-Grilled Peaches (Journeyman)

4 large ripe peaches
8 cinnamon sticks
4 tablespoons unsalted butter
1/4 cup honey
1/4 cup brown sugar
¼ cup of rum
1/2 teaspoon ground cinnamon
Pinch salt

Cut the peaches into quarters then place onto skewers. Heat the remaining ingredients until boiling over high heat, cook it reaches a syrupy consistency. Place peach skewers onto the grill, grilling each side for 3 to 4 minutes and basting with the cinnamon syrup. Remove peach skewers, plate and pour the remaining syrup over the peaches.

Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

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Based in Madisonville, Ky 42431
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