category Kitchen

Upcoming Menu Changes

Your Kitchen Team will be putting out our SXSW menu this week. We are working on a new format this year that will highlight more seasonal items, but still keeps our favorite items around. Over the past year, we’ve established a few new relationships with local purveyors, ranchers, and farmers that we want to showcase. 

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I’m Your Man, Leonard: Finding One’s Self and The Black Star Menu

When I agreed to write a piece about our Fall menu, I originally intended it be an overview about new items, but things have changed. It’s been a while since I’ve written anything for the newsletter, so I wanted to do something a more than just a little listicle or something about menu items. I wanted to tell you a story about a trip I took to research pub-food; to find myself. 

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Finding Closure: Where Your Favorite Departed Menu Items are Now!

Menus change. At Black Star Co-op they change with the season. Some dishes last; perennial darlings that are always available to their doting fans. Some dishes do not last, living behind both the menu and a troop of hungry, adoring groupies. We know how hard it can be to part with something loved (really, we know, we got your emails, all of them), so this is an attempt to provide some closure. Here’s what your favorite dishes have been doing since their departure: read more

Worker Spotlight: Dustin

Dustin with his soon to be internet famous dogs.

What do you do at Black Star Co-op?

I’m a cook!

Where are you from? 

ATX, baby. 

Which is your favorite house beer? 

Vulcan, because it get you there in a timely and efficient manner. 

Favorite late night drunk snack?

Roast beef sandwiches: because I always got beef!

Are you as excited as the rest of the BSC Kitchen Team to see the next Star Wars film? 

I’m not nearly as excited as the Bounty Hunter, Travis (or as much of a scoundrel)! But sure! Solo vs. Fett! 

What do you want for Christmas/Chanukah/Festivus/your next birthday?  

—New work shoes; slip resistant.

—Pressure cooker. 

—One of those fancy electric smokers. 

If you had a dog, and that dog was objectively the cutest dog in the world, would you campaign to make your dog internet famous? Keep in mind that this is pretty much just for your own profit, your dog is a dog and has no celebrity aspirations. 

If you mean: would I want my dogs to be internet famous? Absolutely. I would save up all the moneys for a trip to the Bahamas!

If you see pennies on the ground, do you pick them up? 

Ummm… If I find anything on the ground I’ll pick it up and take it home. No question. 

Where do you think is the best place in the world to eat a whole pizza by yourself? Think setting and surroundings, not necessarily a specific restaurant. 

As the sun set on Enchanted Rock during an Indian Summer. You can hear all the insects and the birds having one last hoo-rah before the winter sets in on the Hill Country. 

Secrets From the Black Star Co-op Kitchen: Classic Southern Style Cornbread

This is a recipe straight from Grandma’s kitchen—the mythological southern grandma that we as Americans share (though some were lucky enough to have the real thing). It’s a simple, cheap, delicious recipe that will allow you to keep cornbread in the house pretty much forever. 

Southern Style Cornbread

Ingredients:

2 cup Cornmeal
1.5 cup Buttermilk
1.5 tbsp of Baking Powder
.5 tsp Baking Soda
1 tsp Salt
2 Eggs
1 Serrano Pepper
.5 cup Sugar
.5 cup Canola Oil

Steps:

 

0. Pre-heat the oven to 450°.

1. Combine all dry ingredients.

2. Combine all wet ingredients separately. 

3. Preheat the cast iron pan with butter. 

4. Combine both wet and dry ingredients until just together—you don’t want to overwork it.

5. Pour mixed ingredients into the hot cast iron pan and bake at 450°f for 20-25 minutes. 

And, voilà, the finished product: 
 

Worker Spotlight: Alyssa

What do you do at Black Star?

I make the food and play with mah Black Star peeps.

Where are you from?

I am from a small town called Montgomery, New York which is part of the gorgeous Hudson Valley.

Your favorite beer on Tap?

My favorite beer on tap is Pneuma for a refreshing wind-down drink especially during the summer. But to feel EXCELLENT, Vulcan, without a doubt, does a wonderful job.

The part of working at a cooperative would be…?

Togetherness. Laugh, learn, grow and be merry.

Do you have any tips on how to not burn out in the Kitchen?

Excellent excellent question. I think the best trick is: lotsa coffee and some more coffee, make stupid jokes, and giddy laughters. No matter how tired you are, you gotta laugh even if your face muscles don’t want to work anymore to smile.

What’s your favorite late-late night snack?

Ramen, all the way!

Say a cave-in trapped the kitchen team underground during a spelunking/team building trip gone awry, what are the chances you all would make it out?

I never thought the kitchen team would be in a scenario like this. I can imagine we started a campfire in the cave and created some excellent, mouth-watering feast including ramen. And of course, we would wash down with some delicious Black Star Co-op brews. We’d die happy as we see the blurry rocks fall on our heads. Yeah, that sounds like a painful happily ever after. The end.

Have you ever seen an alien?

No, but that would be an horrifying dream of mine to accomplish one day.