The Joe Rogan Experience #1676 - Jesse Griffiths
Jul 1, 2021
Jesse Griffiths, a butcher, hunter, and co-owner of Dai Due Supper Club, dives deep into the art of hunting and cooking wild pigs. He shares the booming population of feral hogs in Texas and their ecological impact. The conversation highlights culinary techniques for preparing hog meat, emphasizing the importance of stress management for flavor. Griffiths also discusses the cultural perceptions of food, the ethics of hunting, and the significance of local sourcing in the culinary world. His new book, "The Hog Book," serves as a fascinating guide to this culinary journey.
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Chefs: Artists or Craftsmen?
- Joe Rogan suggests chefs are artists, creating temporary art.
- Jesse Griffiths views chefs as craftsmen, like plumbers, providing a necessary service.
Dai Due Origins
- Jesse Griffiths discusses the origins of Dai Due, starting as a supper club in 2006.
- He emphasized sourcing everything locally in Texas, a novel concept at the time.
Formative Meal in Venice
- Jesse Griffiths describes a formative meal in Venice where a chef prepared a simple dish of sole with lemon, arugula, and olive oil.
- This experience highlighted the power of fresh, local ingredients and minimalist cooking.
