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the kitchen manager at the time.
“I was doing the staffing, I helped do the recipes, I helped expedite the meals, it was a great experience.”
From there he went to The Plains and worked in a restaurant called Fiddler’s Green. “I worked there three years before going over to The Rail Stop.”
The Whistle Stop’s menu features entree salads like Cobb salad with grilled chicken, a large Caesar salad with chicken or shrimp, and grilled salmon Nicoise.
The sandwiches run the gamut from grilled marinated chicken breast with chutney and smoked bacon, to grilled shrimp club, a three-cheese que
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