Jesse Griffiths goes hog wild to reinvent a favorite childhood meal.
A white wine that pairs well with most Thanksgiving feasts.
Nose-to-tail, locally sourced, and heavy on the protein: Austin chef Jesse Griffiths’s Dai Due moves from the supper club circuit to a permanent home.
Texas has a serious problem with feral hogs, which cause more than $400 million in damage every year. But it can be solved—one delicious bite at a time.
A recipe for when the hunters get home.
From October 27-28, the Texas Book Festival will take place at the State Capitol in Austin. A number of talented, award-winning culinary authors will be attending the literary gathering, including Naomi Duguid – contributing editor of Saveur magazine and author of the recently…
Last week, we talked to Jesse Griffiths about his new book Afield, which hits bookshelves tomorrow. During his interview, Jesse mentioned a recipe he felt would be a favorite amongst seasoned deer hunters. For those of you who are gearing up for…
A conversation with the Austin chef.