Blue Apron x Travel Texas Partner With All-Star Chef on a Texas-Sized Menu
Let’s Texas! Blue Apron has partnered with Travel Texas to bring you limited-edition dishes featuring one of America’s top chefs: Tracy Malechek-Ezekiel of the acclaimed restaurant Birdie’s in Austin.
Texas does things big — and that goes for the food, too. Inspired by the bold, diverse flavors that define the Lone Star State, these two recipes bring a little Texas to your table, with no travel required. Think rich flavors, hearty portions, and the kind of dishes made to be shared. It’s the spirit of a place where cultures, cuisines, and landscapes come together, translated into meals that feel both generous and grounded. Consider it an invitation to come to Texas and experience the real thing.
Meet Tracy Malechek-Ezekiel & Birdie’s
Chef Tracy grew up just outside Houston, with formative summers spent on her grandparents’ ranch in West Texas, building a foundation that still shapes her ingredient-first approach. After studying at the University of Houston, Tracy went on to train and cook in some of the country’s most respected kitchens. Her work has been recognized by Food & Wine, Bon Appétit, Esquire, Wine Enthusiast, and The New York Times, and in 2024 she was named a James Beard Foundation Finalist for Best Chef: Texas.
At Austin’s Birdie’s, Chef Tracy brings that experience to a “fine-casual” neighborhood restaurant and wine bar where thoughtful sourcing and technique meet a relaxed, counter-service setting. The menu changes daily, drawing from seasonal American cooking with French and Italian influences, while the wine list highlights both classic and emerging producers with a focus on mindful farming. Birdie’s has quickly earned national acclaim, including Bon Appétit’s 50 Best New Restaurants, Food & Wine’s Restaurant of the Year in 2023, and a 2025 James Beard Award for Outstanding Professional in Beverage Service, all while maintaining a people-first model that prioritizes fair wages, benefits, and long-term careers in hospitality.
On the Menu
Savory Chicken Gnocchi & Pecan Gremolata
Pecans (a Texas staple) make a scene-stealing cameo in this dish designed in collaboration with Chef Tracy, in which fresh gnocchi is sauteed with cremini mushrooms, spinach, and garlic pesto; topped with sliced pan-seared chicken breast; and finished with pecan gremolata kicked up with parsley and fresh lemon.
BBQ Glazed Strip Steaks with Baked Beans & Crunchy Cabbage Slaw
In this hearty entree, seared strip steaks are sliced, glazed with spicy BBQ sauce, and served on a bed of sweet & tangy Texas-style baked beans alongside a creamy cabbage slaw garnished with scallions and pecans.
