Jesse Griffiths

Jesse Griffiths, a Texas chef and owner of Dai Due, shares his passion for sourcing local, seasonal ingredients. He discusses his commitment to using everything from nearby farms to create dishes, including turning wild hogs into flautas. The conversation dives into unique cooking techniques, like slow-cooking audad meat and making pastrami from local ingredients. With insights on everything from rendering fats to creating in-house breads, Jesse emphasizes the connection between food and community in Texas.

Jesse Griffiths, celebrated chef and storyteller behind Dai Due, passionately discusses his culinary journey and the importance of local food sourcing. He shares insights from transforming a pop-up into a symbol of sustainability in Austin’s food scene. Highlights include his respect for seasonal ingredients, the resurgence of grass-fed beef, and the impact of Italian culinary traditions. Griffiths also emphasizes the joy of foraging and the value of reconnecting with food origins, inspiring listeners to embrace a simpler, more authentic approach to cooking.

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.