Although several Austin chefs support the emerging farm-to-table movement to one degree or another, no chef we’ve ever met takes cooking entirely from the Central Texas terroir quite as seriously as Jesse Griffiths, chef/owner of Dai Due Supper Club & Butcher Shop. Griffiths’ mission to cultivate “a more conscious food culture” is reflected in his seasonal menus, which feature only locally sourced, sustainably raised produce, meats, and dairy products. His multiple-course, roving farm dinners and seasonal feasts sell out quickly, as do his fall hog-butchering classes and fishing trips that include instruction in cooking the catch. His newest venture is an online butcher shop, offering charcuterie derived from local meats with selections that change weekly. When we’re hungry for the true flavor of Austin, Jesse Griffiths is on the range.
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