category Kitchen

Worker Spotlight: Oscar Perez

  1. go to site research paper ideas psychology higher biology protein synthesis essay follow link graduate thesis introduction example where to buy research papers online https://harvestinghappiness.com/drug/shipping-free-viagra/66/ follow source help history homework online http://www.cresthavenacademy.org/chapter/free-informative-essay/26/ thesis writing in science get link citrate meltabs and viagra viagra pills for young men buy cialis online australia with paypal see argumentative thesis formula term paper about economics research paper topics about teenagers search results cheap generic viagra young guy taking viagra how to make a proper bibliography write philosophy speech custom critical thinking ghostwriting website us https://www.nationalautismcenter.org/letter/buy-papers/26/ https://www.sojournercenter.org/finals/essay-the-earth/85/ term paper topics for software engineering clomid possible side effects thesis binding gloucester green oxford https://scfcs.scf.edu/review/phd-dissertation-writing-service/22/ What position do you work?
    Line cook.
  2. How long have you been cooking and where?
    I’ve worked in many places over the last 20yrs: cafés, delis, bakeries, etc. The last place I worked was for a butchery deli in upstate New York.
  3. Where are you from?
    I grew up on Long Island. I moved to Austin in Feb 2019 from upstate New York, drawn here by the music scene. Upstate and the Hudson River area is beautiful! I lived there for about 3 ½ years and I loved it. But I needed a change of place – somewhere with a good music scene – so I packed up and headed to Austin. I didn’t know anyone when I first got here, but I immediately started going around town and getting into the music and art, and all that the city had to offer.
  4. What do you do outside of work with your free time? (Or what do you imagine yourself doing if pandemic restrictions weren’t in place?)
    I’m a musician. I’ve sung and played guitar solo and in
    bands for about 20yrs. I’ve played all kinds of music and
    really like heavy rock when I can do it with a band.
    Recently, I’ve been working on my own music – mostly
    singer-song writer stuff. I had planned to do some
    studio recording of my songs this summer but the
    COVID-19 shutdown kind of put that on hold. But we
    deal with what we’ve got and so I’ve been focusing on
    using my time and forced isolation for writing songs and
    poetry. Before the shutdown I used to like to go to places like
    the Spider House café and listen to poetry slams or go try out my music at open mic nights at places like The Cactus Café.
  5. What do you enjoy about Black Star Co-op?
    I really like the openness in the way the employees work together and run the business. There’s a lot of flexibility and everyone really helps each other out. Some places I’ve worked in the past there were maybe some personalities that clashed and caused tension, but the employees here get along well and pitch in to do what’s needed.
  6. What is your favorite house beer? One of the benefits of working for a brewpub is getting the occasional beer shot during the shift, so when I’m working, Midtown Light is my choice to keep things light and easy. Outside of work, I really like Fructis. It has a really nice hoppiness and flavor. I’m also enjoying Roze Sap lately. I’m not usually into sour beers, but it won me over.
  1. What’s one fun or unusual thing about working on the Black Star kitchen team?
    Honestly, the main thing is how everyone helps each other out – it really creates a good environment. It’s also fun to work in kitchen that changes up the menu seasonally and where you can experiment sometimes to add variety. One dish I created that we offered recently is the honey mustard chicken sandwich. The first week, we didn’t have pickles, so I topped it with thin cucumber slices, which turned out pretty good. But if you haven’t had the chance to try it with pickles, I suggest you do. I think it really makes it that much better.
  2. The kitchen team is known for working with a soundtrack. What is one of your go-to songs or bands when you’re getting things done?
    Hard to pick a single song, but my go-to band is one from Australia called King Gizzard and the Lizard Wizard. Literally anything from their album Infest the Rats Nest is guaranteed to get me
    going when things need to get done.
  3. Any Last words to the co-op members?
    I just want to say that you have a really good thing going with Black Star Co-op. It’s a unique place in terms of both what it offers and how it operates. I think as the current pandemic concerns ease it will continue to grow into a great Austin spot.

Fresh Haps: What’s New at Black Star

Hey Everyone,

Just a quick update on changes that are happening this week, as well as a few exciting things we have on the horizon.

Extended Hours: Black Star will now be open from Noon-9pm on Saturdays and Sundays. Although we are still only operating Thursday – Sunday, we’re excited to get you the beer and grub you crave for both lunch/brunch and dinner on the weekends.

New Food Items: Our new Head Chef, Jeff Harper has put together some awesome Cook Em Yourself Kits that you can purchase on the spot. Take & Shake Fish Fry Kits feeds 2 and includes Gulf caught black drum, seasoned breadcrumb mixture, seasoned chips, and house aioli. $24, available Thursday – Sunday. English Breakfast Kits also feed 2 and include farm fresh eggs, house breakfast sausage, baked beans, arugula and tomato salad, and Easy Tiger toast. $18, available Saturday and Sunday.

Upcoming Beer Release: Lots to look forward to! Listed below are all upcoming beer releases, and their potential release dates:

Waterloo & Watermelon Waterloo: July 30th (Maybe sooner!)

Black is Beautiful: Mid August. A portion of proceeds will benefit Austin Justice Coalition

Special Reserves: Mid-August, keep an eye out.

Moebius: TBD, but it’s coming…

Merch Sale: We’re sitting on way too much winter inventory, so we’ve dropped some prices and encourage you to grab these babies while we got em. Mustard Hoodies $55 now $45. Red Acid Wash Tees $25 now $15. Beanies $19 now $10. Stock up now, you’ll thank yourself later.

Worker Spotlight: Jeff Harper

We (virtually) sat down with Black Star’s new head chef to find out a little more about him.

  1. What’s your earliest food memory?
    Once while playing at my Grandparent’s driveway, I fell and scuffed my knees. I came into the house, crying, with blood running down my leg, looking for comfort and my mom had just pulled fresh
    cinnamon rolls out of the oven. Trying to calm me down they offered me things like band-aides or water but instead I said through the tears, “A cinnamon roll would make my knee stop hurting.” 
  2. Who has influenced your cooking the most?
    Definitely my mother via her biggest influence which was her Grandmother. 
  3. What’s your favorite go-to ingredient or is there an ingredient you use a lot that would surprise people?
    Ginger. Most often, when friends or family really like something and can’t exactly place the flavor they like, it’s ginger.
  4. Do you have any signature dishes?
    Scrambled eggs. 🙂
  5. If you could cook a meal for anyone, who would it be?
    White House chef for Teddy Roosevelt
  6. Dumbest thing you’ve ever done with food or in a kitchen?
    My first job in the kitchen (after deciding to change my career path and cook full time) was the opening prep-cook at the original Second Bar + Kitchen and it was my job to open in the morning and fry all of the chips for the day. My first day solo I forgot to close the drain
    valves on the fryers before filling them with oil. I spent two hours soaking up oil with rags and never said a word to anyone. When Jason Stude arrived and asked why the floor was oily, I just put my head down and chopped zucchini. 
  7. What would we find in your kitchen at home?
    Cast iron skillets, and air fryer (trust me), and A LOT of pastry/cake decorating equipment. My girlfriend is an incredibly talented pastry chef. 
  1. Most memorable meal?

I was lucky enough to travel abroad to Ecuador in my early twenties and went fishing with
some guys off the coast of the Galapagos Islands. I caught a Bluefin Tuna and the guys
from the boat came over that night and we built a fire in the street and everyone within
earshot came over and we carved that tuna to the bone cooking it over open fire, dousing it
with beer, even eating sashimi right off the fresh fish. Unforgettable experience. 

  1. What food is your guilty pleasure?
    Beef jerky.
  2. What been your pandemic staple meal or comfort food? 
    Knock-off Alamo Drafthouse popcorn paired with a movie from their streaming service.  
  3. What do you do outside of work with your free time? (Or what do you imagine
    yourself doing if pandemic restrictions weren’t in place?)
    Tend to a small farm in Oak Hill that a friend owns, fishing, various tinkering projects,
    drumming, etc. 
  4. Any Last words as the new kitchen team leader of Black Star?
    “When the going gets tough, the weird turn pro.” -Hunter S. Thompson

Covid – 19 Update

In accordance with the City of Austin, State of Texas, and the US Federal Government, Black Star Co-op is currently operating for to-go only food and alcohol sales. As we navigate this difficult situation, we are remain cautious yet dedicated to providing our community with the highest quality of food and drinks that you have come to know and love.

The current situation remains fluid, and our menu and hours may adjust on a day to day basis. Currently, we will be open with a full (semi adjusted) lunch and dinner menu from 11am – 9pm daily. Please check in for daily updates here at our website, or on any of our social media platforms.

Curbside pickup is now available, so feel free to call ahead for food and/ or beer. We are doing our best to minimize contact and respect sanitization practices as directed by the CDC and COA.

We appreciate the support that we have already received from our regular patrons, member-owners, and the community at large. Please stay safe, and continue to support your friendly neighborhood brewpub if you are able.

Best of luck, everyone.

Summer Menu

This past Monday (July 1st), we were excited to release our newest menu changes for the summer months. Our new Kitchen Team Leader, Damien Lawrence, wanted to focus on a fresh, light menu for the hottest part of the year. For the first time in Black Star’s history we will be consolidating the lunch and dinner menu into one static menu that will be available all day long, so you won’t miss out on any of the dishes no matter what time you come in. A few highlights for this menu change are:


– Catch of the Day: a rotating seared fish dish with seasonal vegetables and basmati rice

– Fried Avocado Tacos: two beer battered avocados, dressed arugula, pickled red onion, corn tortillas

– Wings are on the menu! Both fried chicken and vegan wings tossed in house buffalo sauce, with a rotating selection of additional sauces.

– Fried Cheese Curds, Bangers and Mash, and Shrimp and Grits are gone 🙁

  • The Impossible Burger has switched to The Beyond Burger due to ongoing availability issues. We will do our best to get the Impossible whenever we can, but we are (as we know many of you are) pretty disappointed about this shortage.


We will still have a separate Brunch Menu Saturday and Sunday. Changes include:


– Chicken and Waffles is now Chicken and Grits

– Quiche with Seasonal Vegetables and Cheese

– Avocado Toast now on the brunch menu! This item will be super modifiable/customizable.

 – Quarter English and Tri-tip and Eggs both gone 🙁


We hope everyone enjoys this new menu as much as we do. We look forward to your feedback, and we’ll see you at the pub soon!

Welcome, Damian! Our Fearless New Kitchen Team Leader

We are beyond excited to announce our new Kitchen Team Leader, Damian Lawrence. Although Damian has been with Black Star for over a year now, he has recently stepped into a leadership role to much acclaim from patrons and co-workers alike.

Born and raised in the Carolinas, Chef Damian has an 18 year long history in the service industry. From fine dining to food truck experience, his culinary journey has led to a strong focus on seafood, developing amazing vegan recipes, all while adding little bit of sweet and spice to all of his dishes. His past 8 years in Austin has inspired a strong love for Texas style cooking, while the local community has allowed for many collaborations with chefs and friends alike.

Buy a beer shot and raise a glass to this guy the next time you see him through the window!

Wine Down Wednesday featuring Chef Chad 11/28/2018

Q: What’s your earliest food memory?

CC: My parents’ and grandparents’ kitchens. My Papa had a lake that had lots of catfish where we’d go fishing and cook it southern style after. 

Q: Who has influenced your cooking the most?

CC: My dad and grandmother. 

Q: What’s your favorite go-to ingredient?

CC: Potatoes. I can do anything with potatoes.

Q: What are some of your signature dishes?

CC: Good colcannon, enchiladas, and gourmet burgers.

Q: What did you choose to make for Wine Down Wednesday?

CC: Chicken Fried Steak, mash, and veggies paired with Prince de Lise, Blanc de Blancs Brut, champagne.

Q: What was the inspiration for the dish?

CC: It got me into eating meat again. I had been a vegetarian since I was 23 and Chicken Fried Steak got me. 

Q: If you could cook a meal for anyone, who would it be?

CC: My mom.

Q: Dumbest thing you’ve ever done with food or in a kitchen?

CC: Mac & Cheese with sour cream, and an onion glaze. It wasn’t edible. I’d advise to not try it. 

Q: What would we find in your kitchen at home?

CC: Pork loin and potatoes for sure. Carrots, celery, and a handful of spices.

Q: Most memorable meal? 

CC: With my mom and dad at a steakhouse by the woods. I love their Chicken Fried Steak.

Q: What food is your guilty pleasure?

CC: Burgers, not good for you. But I love ‘em.

Q: What’s your last meal on earth, if you had the chance to choose?

CC: Chicken Fried Steak breakfast would be a good comforting meal. 

Wine Down Wednesday featuring Chef Jim

Q: What’s your earliest food memory?

CJ: Young and microwaving pizza.

Q: Who has influenced your cooking the most?

CJ: The internet and travel channel. I enjoyed watching Andrew Zimmern on Bizarre Foods and Anthony Bourdain on No Reservations.

Q: What’s your favorite go-to ingredient?

CJ: Chicken thighs

Q: What are some of your signature dishes?

CJ: Cajun chicken, coleslaw, collards,  Guinness beef stew and green curry.

Q: What did you choose to make for Wine Down Wednesday?

CJ: Peruvian tamarind citrus chicken over amaranth with tres leches for dessert.

Q: What was the inspiration for the dish?

CJ: Gas station chicken place that does Peruvian chicken off St. Johns.

Q: If you could cook a meal for anyone, who would it be?

CJ: Chris Farley, he would be a fun guy to eat a ton of food with.

Q: Dumbest thing you’ve ever done with food or in a kitchen?

CJ: When I was sixteen working in a pizza shop. My coworkers made garlic and cinnamon sticks. We also made garlic chicken wings and thought it was a great idea to make cinnawings and dip it in frosting. It sounds worse than you think.

Q: What would we find in your kitchen at home?

CJ: Lots of hot sauce, apple cider vinegar, and grape seed oil.

Q: Most memorable meal?

CJ: First time I had tacos in Austin.

Q: What food is your guilty pleasure?

CJ: Ketchup and Mayo too much. Also, meat sticks, gas station meat sticks.

Q: What’s your last meal on earth, if you had the chance to choose?

CJ: Gyro, fries and General Tso’s chicken.

Wine Down Wednesday: Chef Kyle talks Japanese Curry

Q.What’s your earliest food memory?

CK: Learning how to make eggs with my mom.

Q. What’s your favorite go-to ingredient?

CK: GARLIC!

Q. What are some of your signature dishes?

CK: Japanese Curry and breakfast heart attacks.

Q. What did you choose to make for Wine Down Wednesday?

CK: Japanese Curry with chicken, carrots, potatoes, apples and rice.

Q. What was the inspiration for the dish?

CK: I enjoy exploring different styles of curry.

Q. Dumbest thing you’ve ever done with food or in a kitchen?

CK: So I was putting away some sheet trays on the speed rack. While doing so, I push out a  different tray of hot chicken that took three days to prepare. I thought I was going to lose my job. Somehow I’m still here.

Q. Is there an ingredient you use a lot that would surprise people?

CK: Chicken fat. There is SO MUCH flavor in chicken fat.

Q. Most memorable meal?

CK: Irish coffee milkshake…stupid delicious.

Q. What food is your guilty pleasure?

CK: DiGiorno Pizza

Q. What’s your last meal on earth, if you had the chance to choose?

CK: Pizza or Bavette. Let’s see what’s available.

Check out Chef Kyle’s Japanese Curry for Wine Down Wednesday on October 3rd!

https://www.facebook.com/events/350752802337767/

HalloWine Down Wednesday: Insights from Chef Phill

Q. What’s your earliest food memory?

CP: My grandma’s stewed apples with cinnamon.

Q. Who has influenced your cooking the most?

CP: Kevin Gambino. He’s a badass chef from NOLA I worked under for a year. Taught me a lot versatility.

Q. What’s your favorite go-to ingredient?

CP: Potatoes …or sweet potatoes.

Q. What are some of your signature dishes?

CP: Breakfast, pan fried chicken, salmon with collards and red onions. Also anything with pasta.

Q. What did you choose to make for Wine Down Wednesday?

CP: I have a whole meal planned. The appetizer will be Heart of Palm Salad, the entree will be Vegan Lasagna, and for dessert a Spicy Brownie.

Q. What was the inspiration for the dish?

CP: The Heart of Palm was inspired by working with Kevin Gambino,  and the vinaigrette I’ve come up with recently. The lasagna, well, I love pasta so lasagna was an easy choice. Lastly the spicy brownie just came me and I’m excited to make it.

Q. If you could cook a meal with anyone, who would it be?

CP: Francis Mallman, his style of cooking with fire tribal methods. I would enjoy being a student of his.

Q. Dumbest thing you’ve ever done with food or in a kitchen?

CP: I hurt myself once a week. Whether it’s a nick, burn, dropping something… it’s just always something.

Q. Is there an ingredient you use a lot that would surprise people?

CP: Fish sauce in non-asian cuisines because of how it neutralizes the tones of certain ingredients. I find it interesting.

Q. What would we find in your kitchen at home?

CP: Tons of onions, potatoes and fruit. Also spices and fresh herbs from my yard.

Q. Most memorable meal?

CP: Anything cooked in a skillet while camping.

Q. What food is your guilty pleasure?

CP: All the sweets. I have a huge sweet tooth!

Q. What’s your last meal on earth, if you had the chance to choose?

CP: Well cooked seafood. A mixed entree of salmon, crab and lobster. Also for dessert I’d like a blackberry cobbler.

You can enjoy Chef Phil’s 3 course vegan menu on Wednesday, October 31st for a very special Wine Down Wednesday!

https://www.facebook.com/events/925516294316222/