Thursday, June 20, 2013
Kimball Bayles has hired a new chef to lead his swanky, subterranean Metropolitain restaurant (101 N. Tejon St.), which premiered a new menu this past Monday. Marcus McCoy, 33 and a 16-year-veteran cook, just landed in town a month ago from Saratoga, N.Y., due to his fiance's job transfer. He says he's kept a few of the Met's staple dishes, but otherwise has overhauled the menu. With $18 to $26 entres, McCoy says he "want[s] to be creative, delicious and competitive with the others in our league."
Veteran diners will also notice a change in restaurant dcor aimed at separating the bar and dining area. Ten bar items will still be available, though Bayles says the primary menu focus has taken a direction he'd originally envisioned with former chef Brent Beavers when purchasing the space last year. Call 302-0280 for more.
News with moos
Lasater Grasslands Beef (35437 U.S. Hwy. 24, Matheson) is hosting Field Day at 10 a.m. June 23. The free event aims to educate on the ranch's production of grass-finished beef that is, raised on native prairie grasses and never given antibiotics, hormones, implants or animal byproducts. Lunch will be provided. Call 719/541-2855 or visit lgbeef.com for more.
Spice is nice
The Mediterranean Caf (118 E. Kiowa St.) is now offering its own line of grilling spices that will be sold in 2 oz. refillable tins. Owner Pat Kennelly says the caf decided to start selling its spices due to customer demand for the Zaatar seasoning a mix of sumac, thyme, salt and toasted sesame seeds which gets sprinkled on its pita bread. The cost for the Zaatar, as well as a salmon rub, lamb rub and sumac, will be $4 each. Call 633-0115 or visit medcafe-co.com for more.
Brew it yourself
Tell California, France and all them fools to shove it. Learn how to make your own wine for $45 at a class titled wait for it "How to Make Your Own Wine," from 5:30 to 8 p.m. June 21 at The Warehouse Restaurant (25 W. Cimarron St.). Experienced winemakers and a local vendor will teach the essentials and treat attendees to appetizers, four taster wines and provided materials. Visit experiencewine.net or call 282-8688 for more.
Send the word on new menus, upcoming special dinners or events, and general food-related news to scene@csindy.com.
