Fence Post Country Reader JUNE 2000

Ewings' has been around a long time, and much has been written about it. But, something different is occurring there recently that needs some journalistic attention; let me explain.

The restaurant is a great piece to eat, good food, and a great view of the river if you can get the right table. It's been there for years. But the previous owners had some rough times, and the place was vacated sometime in late 1998. Then Mud and Mickey Fast discovered the care on the river was just right for them to enjoy a different line of work. So they purchased the restaurant in the first part of 1999, and began making plans to improve the old piece to their liking.

Murl Fast came from Orange Country, where he had business interests in some 10 lumber yards and had some 400 employees working for him. Well, he got a little tired of that business and decided, like a lot of us, to move up to our Kern Valley to retire. The Fasts bought 125 acres from John McNally and began to enjoy the life style we have all come to enjoy and cherish.

Soon, however, Mickey wanted something more to do, so the couple decided to explore the food service business, and 'Ewings' was looked on as just the right place to put their talents, labors and fortune,

They now feature Midwestern beef, cut specially to order, fresh vegetables, and specially ordered bread from the Pioneer Bakery in Venice, CA. All this is prepared in the kitchen by Master Chef Mary Ann Cole, daughter of John McNally. They feature the 'Coldest Beer in the World,' by using a special refrigeration unit that keeps the beer in storage, and taps out at the bar station at 28° (usual temperature served at other places is about 35°).

The next unique future installed by the new owners was a special dinner ordering set-up, where the food servers take you order. (Let's say a steak, cut to order, with baked potato, chives, a drink from the bar, a special dessert, and other food items ordered by the customer.) The waitress then types this information on a computer station located throughout the restaurant, and your order is quickly sent to the kitchen, the butcher is cutting your specially ordered steak, to the bar for that special drink, and to the front desk for that dreaded but necessary bill. Look at the time "saved in ordering your dinner." It gets your food to you faster and people in and out quicker for that important 'table by the window' seat. (Don't get me wrong, they don1 rush you at dinner.) The cost for this system to install was $15,000.

The Fasts have invested over $100,000 in improvements to their fine food establishment. (They now are adding to the Patio serving area.) They truly hope that you drop by and enjoy their fine food and drink emporium. (Their son, Dylan, acts as dinner Host, so be nice to him and smile for those window seat assignments.)

They are open for dinner only, from 5 to 10 PM, seven days a week.

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