The MeatEater Podcast: Episode 676 Summary
Title: Jesse Griffiths Earns a Michelin Star
Release Date: March 17, 2025
Host: Steven Rinella
Guest: Jesse Griffiths, Author of The Hog Book and The Turkey Book
Podcast Network: The MeatEater Podcast Network
Introduction
In Episode 676 of The MeatEater Podcast, host Steven Rinella welcomes renowned Texan chef and author Jesse Griffiths. Jesse shares his journey as an advocate for wild hogs and turkeys, detailing his culinary expertise and the recent accolade of earning a Michelin Green Star for his restaurant, Dai Due. The episode delves into Jesse's sustainable sourcing practices, innovative recipes, and his commitment to improving the back-of-house experience for his staff.
Jesse Griffiths: Author and Chef
Jesse Griffiths is celebrated for his creative approach to cooking wild hogs and turkeys. As the author of The Hog Book and The Turkey Book, Jesse provides comprehensive guides on preparing these often-overlooked meats. Renowned for telling readers "what you know to be true from a career of working in them," Jesse dispels myths about wild hogs being inedible and offers practical advice on handling and cooking them.
Notable Quote:
"The Hog Book is no guesswork. It's no rumor. It's just like what you know to be true from a career of working in them."
— Jesse Griffiths [03:57]
Achieving the Michelin Green Star
Jesse's restaurant, Dai Due, recently earned a Michelin Green Star, recognizing its commitment to sustainability and ethical sourcing. Unlike traditional Michelin stars, the Green Star emphasizes environmentally friendly practices, local sourcing, and social responsibility. Jesse explains that the Green Star was awarded based on Dai Due's adherence to these principles without actively seeking the accolade.
Notable Quotes:
"We don’t get nominated. You don’t put in for it or anything. An inspector comes along, you don’t know."
— Jesse Griffiths [44:24]"If I had to pick one of those two things, I would absolutely take the green star, because that is the goal that we've worked to since day one."
— Jesse Griffiths [48:22]
Sustainable Sourcing and Menu Innovation
Dai Due prides itself on sourcing ingredients locally, supporting sustainable and ethical farming practices. Jesse discusses the challenges of maintaining a consistent supply of wild hogs and the necessity of pivoting to alternative sources when primary suppliers face shortages. The restaurant's menu reflects a dedication to utilizing every part of the animal, minimizing waste, and offering unique dishes that highlight the flavors of wild game.
Notable Quote:
"What’s important is sourcing almost everything. Direct purchasing, ethical processes, even employee programs."
— Jesse Griffiths [44:24]
Additionally, Dai Due actively combats invasive species like feral hogs by incorporating them into their menu, thereby supporting ecological balance while offering diners exceptional cuisine.
Enhancing the Back-of-House Experience
Jesse places significant emphasis on the welfare and development of his back-of-house staff. Through innovative programs, employees receive resources such as cookbooks and engage in monthly challenges designed to deepen their culinary skills and foster a sense of community. These initiatives not only enhance employee satisfaction but also ensure consistency and excellence in the kitchen.
Notable Quote:
"We try to add value to the back of the house experience through that, through this program specifically."
— Jesse Griffiths [58:36]
Culinary Techniques and Recipes
The conversation explores various cooking techniques Jesse employs to make wild meats more palatable and enjoyable. From brining and sous vide methods to creative dishes like turkey confit and wild boar meatballs, Jesse shares insights into preparing game meats that retain their natural flavors while achieving tenderness and complexity.
Notable Quotes:
"Braising meats like stew meat, or if you want to make a sugo or a ragu, no better meat than rib meat."
— Jesse Griffiths [74:29]"The green star was our way of recognizing that we could provide high-quality, sustainable food that supports our community."
— Jesse Griffiths [48:22]
Challenges and Controversies
Despite its successes, Jesse acknowledges the challenges of maintaining sustainability standards and the occasional misalignment with suppliers. Issues such as mislabeled products and the ethical implications of sourcing practices are discussed, highlighting the importance of vigilance and integrity in the restaurant industry.
Notable Quote:
"We've had farmers show up and swear up and down that they grew this thing, and then we find a little grown in Mexico sticker on one of them."
— Jesse Griffiths [76:48]
Future Endeavors and Community Initiatives
Looking ahead, Jesse contemplates authoring a third book focused on deer, aiming to fill a niche in culinary literature. Additionally, he discusses upcoming community projects, including a fundraiser for habitat preservation through organized hunting events, which blend his passions for conservation, community engagement, and sustainable hunting.
Notable Quote:
"People are going to be like, I need the series. They’re going to be like, I need the trilogy."
— Jesse Griffiths [84:52]
Conclusion
Episode 676 offers an in-depth look into Jesse Griffiths' commitment to sustainable cooking, ethical sourcing, and community-focused initiatives. His recognition with a Michelin Green Star serves as a testament to his dedication to excellence and environmental stewardship. Listeners gain valuable insights into the intersection of outdoor life, culinary arts, and conservation, inspiring a deeper appreciation for sustainably sourced wild foods.
Final Thoughts:
"You have to have that little bit of creativity or every recipe needs to have this one different technique, different ingredient or something that is simple that's just gonna elevate that beyond all the recipes they've already seen."
— Jesse Griffiths [114:31]
For those interested in sustainable dining and adventurous cuisine, Jesse Griffiths' work at Dai Due exemplifies how passion and responsibility can culminate in award-winning culinary excellence.