The Official Wine Thread

kwilkinson · Feb 26, 2010

Congrats! What were you in charge of?

Thanks! I run the caviar station. It's the entry into the hot line. Important b/c a lot of people come here for our awesome caviar service, but not EVERY customer gets it, so it's a safe kind of testing ground for potential movers and shakers.

Roikins · Feb 26, 2010

Since this thread has become my "home" on the forum, allow me to make my announcement here:
Just got promoted! Tonight was my first night as a line cook and not a prep *****.

Damn, there goes that second star.

kwilkinson · Feb 26, 2010

Damn, there goes that second star.

I know! I hope a Michelin inspector isn't reading this thread.

Roikins · Feb 26, 2010

I know! I hope a Michelin inspector isn't reading this thread.

Pretty damn awesome move up and cool to see your progression over time from cooking school to line cook all on SF. All grows up!

Mark from Plano · Feb 26, 2010

Since this thread has become my "home" on the forum, allow me to make my announcement here:
Just got promoted! Tonight was my first night as a line cook and not a prep *****.

Thanks! I run the caviar station. It's the entry into the hot line. Important b/c a lot of people come here for our awesome caviar service, but not EVERY customer gets it, so it's a safe kind of testing ground for potential movers and shakers.

We can all say we (e-)knew you when. Great work Kyle.

itsstillmatt · Feb 26, 2010

Thanks! I run the caviar station. It's the entry into the hot line. Important b/c a lot of people come here for our awesome caviar service, but not EVERY customer gets it, so it's a safe kind of testing ground for potential movers and shakers.
I think you can improve on the caviar service. I am putting my hopes in your hands.

gomestar · Feb 26, 2010

good deal. What wine are you going to drink to celebrate?

Johnny_5 · Feb 26, 2010

Congrats Kwilks, keep up the good work. There's nothing more satisfying then moving up the ranks.

PandArts · Feb 26, 2010

Since this thread has become my "home" on the forum, allow me to make my announcement here:
Just got promoted! Tonight was my first night as a line cook and not a prep *****.

SWEET! I still remember your intern thread and now this!!!

Keep it up and we'll see you on Top Chef soon!

kwilkinson · Feb 26, 2010

Thanks everybody.

I think you can improve on the caviar service. I am putting my hopes in your hands.
Sure we can. What do you want to see? I know you are a bigger fan of caviar on its own with maybe a little blini or something. But other people really like what we do now w/ the composed plate.

good deal. What wine are you going to drink to celebrate?
Nothing for a while. In a "transition" period this week, I'll still be working a couple hours on the prep station and then going to the line, so 9 AM til noon on prep, then noon til midnight or later on the line. Then, Monday, I get off work at midnight and have to be in San Francisco at 5 AM for my flight home.

voxsartoria · Feb 26, 2010

Thanks everybody.

Sure we can. What do you want to see? I know you are a bigger fan of caviar on its own with maybe a little blini or something. But other people really like what we do now w/ the composed plate.

What butter do you guys use on your toast points? And does your service have any small boiled potatoes, and if so, what kind?

- B

kwilkinson · Feb 26, 2010

I can't tell if you are genuinely interested or are just trying to snark without breaking your pledge.

-B

Manton · Feb 26, 2010

I can't tell if you are genuinely interested or are just trying to snark without breaking your pledge.

-B

I had given you more credit for intelligence than this.

kwilkinson · Feb 26, 2010

I had given you more credit for intelligence than this.

Good morning, MAnton.

itsstillmatt · Feb 26, 2010

Thanks everybody.

Sure we can. What do you want to see? I know you are a bigger fan of caviar on its own with maybe a little blini or something. But other people really like what we do now w/ the composed plate.
How are you serving it now? I remember the last time I had the caviar service there that it was done with some sort of potato, is it still? I prefer blini and a little sour cream, if you must. I think you can make the plate look good without forcing too many flavors on the diner. Danko does a good job with this. Really, it is more of a problem for people who don't eat a lot of caviar. If they don't have much experience, and you give them stuff on the plate, they will use it, and maybe the caviar won't be as good as it should be. You should post pics, or better, you should bring caviar to my house and we can experiment to see which preparation is best.

Anyway, I needed your help tomorrow, but now you have a real job, and I am SOL.

The Official Wine Thread

Having a Ball

Distinguished Member

Having a Ball

Distinguished Member

Stylish Dinosaur

The Liberator

Super Yelper

Distinguished Member

Distinguished Member

Having a Ball

Goon member

Having a Ball

RINO

Having a Ball

The Liberator

FEATURED PRODUCTS

Similar threads

Featured Sponsor

Always - Sustainability is a top priority in all my clothing purchases.

Often - I frequently consider sustainability, but it isn't the main factor in my decisions.

Rarely - I seldom consider sustainability when purchasing clothes.

Never - Sustainability is not a factor I consider in my clothing choices.

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: