Name: SOTW x Jesse Griffiths Hog Butchery Demo and Mixer
Start: 2024-06-24T18:00:00-05:00
End: 2024-06-24T21:00:00-05:00
Location: Dai Due

Please join Stewards of the Wild - Austin Chapter for a hog butchery demonstration and Q&A with Jesse Griffiths!
About this Event

Please join Stewards of the Wild - Austin Chapter for a hog butchery demonstration and Q&A with Jesse Griffiths!

Event will begin with a hog butchery demonstration led by Jesse, including time for Q&A, and will be followed by a mixer for our Austin Chapter members.
Food and drinks from Dai Due will be available for purchase throughout the event. For food orders, the kitchen closes at 8:30.
There will be a special food menu of feral hog items available for purchase at the event. Sample menu items include corn dogs, a currywurst with fries and a hog burger with kimchi.

Your ticket price includes two drink tickets for beer or house wine.
When you purchase your ticket, you will have the option to add on one of Jesse's books - The Turkey Book or The Hog Book - for a price of $50. Books purchased as an add-on to your ticket must be picked up at the event.
Books will also be avilable for purchase at the event, but quanties will be limited and all titles may not be avilable.

Jesse Griffiths, co-founder of Dai Due and New School of Traditional Cookery, is a hunter, fisherman, award-winning author and acclaimed chef. From early days fishing in lakes and creeks in North Texas to culinary adventures in Europe and Mexico, Griffiths’ passion for hunting grew later in life. After co-founding Dai Due in 2006, the restaurant swiftly gained local and national praise, named one of Bon Appétit's “Top 10 Best New Restaurants.” Dubbed as “an ode to Texas,” Dai Due supports local ingredients, foodways and traditions, along with the farmers and ranchers striving to improve them. At the New School of Traditional Cookery, Griffiths serves as the lead instructor offering ethical classes in hunting, fishing, and butchery. His first cookbook, Afield, was nominated for a James Beard Foundation Award (JBFA) and his sophomore project The Hog Book: A Chef’s Guide to Hunting, Preparing and Cooking Wild Pigs was awarded a JBFA in the Single Subject category in 2022. This Spring, Griffiths will release his third opus The Turkey Book: A Chef’s Journal of Hunting and Cooking America’s Bird.