Just like Grandma used to make
Published 12:00 am Saturday, October 14, 2006
As Randall Kelley stands over the stove and stirs his seven-minute chocolate icing, it's obvious that his three years at Dobbins Food International Culinary School have paid off.
“When I was growing up, I would watch my grandmother, Wilsie Kelley, (of Highland Home) cook in the kitchen,” Kelley said. “It seems like I was always hungry as a kid.”
Kelley said that his grandmother made “the best biscuits,” and that is what had him to ask her to teach him how to cook.
“My first try at biscuits, I used up five pounds of flour just trying to create one decent biscuit,” he said, laughing. “Today, though, I can make them blindfolded.”
Kelley, along with co-owner Barbara Lester, both of Glenwood, have just celebrated the grand re-opening of the Glenwood Caf\u00E9 this week, located on West Dyer Street in downtown Glenwood.
Even though the caf\u00E9 has had quite a few entrepreneurs over the years, Kelley is very excited about the future prospects of the quaint restaurant.
“The fast, easy and instant way to cook is not always the best way,” he added. “Not many places cook everything from scratch, but we will here.”
Kelley said that he has created many of his own recipes from basic recipes.
“I taste something over and over again, and use different seasonings to create new flavors,” he said. “My spaghetti sauce, for example, has seven different types of sausage in it.”
“I've even created my own barbeque sauce using a little brown sugar, Yellow Label Syrup and ground cinnamon, among other things,” he said, laughing. “I don't want to give away all of my secrets.”
That same barbeque sauce will be used on the caf\u00E9's country-style ribs that will be offered on the menu.
“It's taken me years to taste test and develop all of these different saucesŠ..a lot of it has been by trial and error,” he added.
Kelley is also proud of the fact that he can make 52 different styles of cakes.
“I use extra eggs and oil in my cakesŠ..I'll take out some ingredients here and there and add new ones to create something new and different.”
This includes a three-layer Chocolate Kiss cake, which displays a one-pound Hershey's Kiss on the top and is surrounded by Hershey's Kisses and chocolate morsels.
Other specialties the Glenwood Caf\u00E9 will have to offer include stuffed pork tenderloins and Monterey stuffed pork chops with mushroom sauce, fried jalapenos, and Kelley's latest creation, a chocolate \u00E9clair pie.
“I have seven different cheesecakes that we'll serve, all made from scratch,” he said.
The Glenwood Caf\u00E9 will be open Monday through Friday from 10:30 a.m. until 2:30 p.m. for lunch. On Friday nights, they will also be open from 5 p.m. until 9:30 p.m. for dinner. On Saturdays, they will serve breakfast and lunch, from 7 a.m. until 2:30 p.m. They will be closed on Sunday.
Kelley is already taking reservations for Christmas parties, birthday and anniversary parties, including candlelight dinners for two.
“We will also take call-in and carry-out deliveries, and customers can make reservations for Friday nights in advance,” he added.
He explained that there could be the possibility of lunch deliveries in the future.
The staff of Glenwood Caf\u00E9 consists of Kelley, co-owner Barbara Lester, and hostess/ server Betty Dickey.
“I'd rather a customer walk out with a free meal than not be happy,” Kelley said.
For more information, call 335-6677.