Jesse Griffiths is a celebrated chef, hunter, and storyteller reshaping the culinary landscape of Texas. As the visionary behind Dai Due, a restaurant that champions sustainable, locally sourced, and seasonally inspired cooking, Jesse has mastered the art of connecting people to their food. With a deep respect for nature and tradition, he’s also an author and educator who inspires others to embrace the beauty of wild game, foraging, and the flavors of Texas.
In this episode, we sit down with Jesse Griffiths, the culinary mind behind Dai Due. Jesse takes us on a journey from his early days as a supper club pioneer to running a restaurant that’s a beacon for sustainability and authenticity in Austin’s food scene. We dive into his passion for hunting, his respect for nature’s ingredients, and how he’s inspiring a new generation to reconnect with their food. Whether it’s rendering beef tallow for fries or crafting the perfect peach pie with lard, Jesse’s insights will make you rethink what it means to eat well.
What we cover:
- Dai Due’s Origins: From supper club to Austin culinary landmark.
- Building menus around seasonal, local ingredients.
- Grass-fed beef and beef tallow resurgence.
- How European simplicity and respect for ingredients shaped Jesse’s approach
- Overcoming hurdles to create a transparent and healthy kitchen.
Timestamps:
(00:00) Evolution of Dai Due Restaurant
(14:25) Culinary Journey and Italian Inspiration
(24:44) Revolutionizing Food Sourcing and Education
(33:50) Culinary Traditions and Ingredients
(48:04) Financial Sustainability and Culinary Transparency
(55:11) Local Food Sourcing and Humility
(59:06) Mutual Inspiration Among Austin Chefs
(01:04:51) Hunting Influence on Dai Due
(01:15:37) Influences and Future Culinary Concepts
(01:27:25) Salt and Time's Departure and Evolution
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