Dai Due chef and owner Jesse Griffiths believes in using Texas-grown meats and ingredients when it comes to the restaurant. That is why it’s so meat-centric, because the state offers up a lot of animals.
With that in mind, spend some time with Griffiths as he takes one of his line cooks, Corey Cook, out hunting in South Texas for wild boar. They get one and go through the steps of preparing the animal with a class of students from Dai Due’s educational branch, The New School of Traditional Cookery, from butchering to cooking into ribs, chops, carnitas and more. Griffiths says, "We're not doing anything new by any means. What we're doing is very old.”