Texas Locavore

Do you Dai Due? Jesse Griffiths founded the Austin supper club by that name - pronounced like the words dye do way, emphasis on the do. Together with partner Tamara Mayfield, he prepares the ultimate in local meals at different venues (think farms and private homes) around town. How local does Jesse get?  The only non-local ingredients he consistently uses, he told me in an email, are salt, pepper, flour, and a few spices. Sometimes, though, he’s able to substitute locally foraged chasteberries for pepper and acquire fresh allspice leaves in central Austin. Jesse also teaches classes in locavore pursuits like butchering fowl, making sausage, and cooking with winter vegetables. Check out the February schedule on the Dai Due blog, here.