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And the menu is Italian

Jeanne Previte announced on Facebook that Friday, Feb. 9, is her "retirement night" from Jeanne's Kitchen, 112 Vine St., Bluffton.

The evening's menu is appropriately Italian.

"We will have Italian antipasto appetizers, Italian wedding soup, Italian vegetable
salad, lasagna or cheese ravioli, Pete's sausage peppers and onions and home dessert," she said.

Dinner hours are 5 to 7:30 p.m. Reservations are suggested by calling 419-234-8650.

The restaurant will continue under new management. Watch the Icon for an announcement.

Vasko Vasileski: “Being a chef and preparing food brings people together. It’s a universal language.”

“I’m not a title guy. I just like to cook,” Vasko Vasileski, the new head chef at Mustard Seed Café told us as he described his restaurant background in a chat earlier this week.

Vasko joined Mustard Seed, at 562 N. Main St., Bluffton, this past fall and he is slowly putting his own chef stamp on the local restaurant.

Originally from Macedonia, how did he land in Bluffton? Vasko’s wife is in a post-doctorate study and is an Ohio Northern University law professor. The couple, with their two children, live in Ada.

The Inn at ONU offers more than just a meal out

The first in a series of Icon restaurant reviews. This series features restaurants that advertise on the Icons.

The Inn at ONU
401 West College Avenue, Ada
419-772-2500
Reviewer: Liz Gordon-Hancock

The Dining Room at The Inn at ONU has all the hallmarks of a really good meal out: a comfortable atmosphere, good-tasting food, and excellent service.

(This is just a hunch)

Thanks, Marlin Gerber. The Icon and half of Bluffton now has lots of blueberries in the freezer.

We don’t know Marlin’s favorite blueberry pie recipe, so we made one up in his honor. It’s pretty easy to create. Here's what you do:

• Turn over to 400 degrees

• Pie crust (buy it or make it – your call)

1 ½ cup yogurt
¼ cup sugar
1 teaspoon corn starch
1 egg
2 teaspoons lime juice (okay, lemon if you must)
1 teaspoon vanilla
4 cups of blueberries (depends upon the size of your pie dish)

Goes well with coffee and the NY Times Sunday Book Review section

Looking for something different, carrot custard pie jumped out of the book of pie recipes and stared me in the face.

I was too curious to turn the page. So, knowing there was a very large carrot in the ‘frig, I sort of followed the recipe, and am happy to present the Icon Carrot Pie.

Here’s what you need:

Tom Clark left Bluffton after high school, but, Bluffton never left Tom

Tom Clark left Bluffton after high school, but Bluffton never left Tom.

The son of Jim and Mary Clark, he grew up with older brother, Steve, in the family house on North Main Street where Riley tees into Main. He graduated from BHS in 1977.

• Watch a video below with 4 U.S. referees, including Tom, working Junior World Championships in Romania in 2011.

• Click here to view his obituary.

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