It doesn’t get more locavore then Chef Jesse Griffiths restaurant Dai Due in Austin, Texas. Jesse, and his wife Tamara, had a clear vision when they opened their butcher shop/restaurant in 2006: use only ingredients available in their region, thereby supporting local farmers, ranchers, and local culinary traditions.
Dai Due, from an Italian proverb “From the two kingdoms of nature, choose food with care” is a leader in the Farm to Table movement and was named “Best New Restaurant” by Bon Appétit in 2015.
There is a gorgeous short film out now by YETI called Full Boar, featuring Jesse as he talks about food culture,heads out to gather ingredients for the butcher shop, and barbecues for the restaurant. Although I hardly eat meat, my son is also a butcher (no, the irony is not lost on me) and there is such an artistry to this old world craft. Watching Jesse gather his food locally, not for sport but for food, is really educational.
Check out the film Full Boar.
Look into Jesse’s New School of Traditional Cookery.
Purchase Jesse’s book for yourself or as a terrific holiday gift: Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish
photos by: Jodi Horton