03.02.2020

Chef of the Month: Greg & Lindsey Kilgore of Black Rock Bistro

Name: Chefs Greg & Lindsey Kilgore

Name of Restaurant: Black Rock Bistro

Restaurant Address: 313 19th Street West, Jasper, AL 35501

Restaurant Phone Number: (205) 387-0282

 

Where were you born and raised?

Greg: Oakman, AL.

Lindsey: Hoover, AL.

Where did you train to become a chef?

Greg/Lindsey: Culinard in Birmingham.

What others jobs have you worked within the food industry?

Greg: Bartender.

Lindsey: Hostess and expo.

What does your typical workday involve?

Greg/Lindsey: Long hours! Early arrival, talking to purveyors, and planning daily specials around availability. The fall and winter always involves lots of soups and stocks to get going, and orders to be made. The lunch service craziness is followed by dinner prep, dinner service, and then we get home and get ready for the next day.

Who is the most notable person you’ve ever cooked for?

Greg/Lindsey: Jennifer Aniston, Courteney Cox, Bo Jackson, Ken Griffey Jr., Sinbad, David Arquette…

What is your favorite band/musician?

Greg/Lindsey: Jason Isbell, Son Volt, Uncle Tupelo, Whiskey Myers, and Samantha Fish have been at the top of the Black Rock playlist for a little while. But don’t count out some old school Outkast or Prince to be playing while we’re prepping in the a.m. 

If you won the lottery, how would you spend your winnings?

Greg/Lindsey: We’d purchase a large tract of land and build multiple cabins with a large lake to provide the foster children and parents of Alabama a place to relax and escape. We’d have the largest wood-burning grill ever made and introduce these kids to great food and the outdoors.

If you weren’t a chef, what line of work would you pursue?

Greg: A teacher, history or biology. Or maybe something in aquaculture or forestry.

Lindsey: I’d probably work in a museum, maybe in D.C. or New York.

What’s your favorite seafood dish to serve up for yourself and your family?

Greg/Lindsey: Anything we catch! We love Pompano season and the occasional Redfish, or when the Whiting are running. We love getting up early, hitting the beach on 30A, and waiting on bent rods. Then we fire up a charcoal grill, add some fresh lemon, and cook up fish that were swimming the same day.

What makes Alabama Gulf Seafood special?

Greg/Lindsey: We love the close proximity to our restaurant, the multiple species that are available, and the new sustainable fish that we can experiment with.