The Dai Due Supper Club, pronounced die do-aay, is the brilliant offspring of Jesse Griffiths and Tamara Mayfield and their a desperate desire to serve locally produced fare. In their own words:
At Dai Due we are connecting Austinites with local farmers in an effort to eliminate the harmful elements of a food system gone awry. By illuminating responsible agricultural methods and exposing diners to local food resources, Dai Due is cultivating a more conscientious food culture in Central Texas.
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Jesse Griffiths has worked in restaurants since the age of 17, but experienced a new relationship with food upon his first trip to Italy in his early twenties. The European concept of “terrior,” or “sense of place”, intrigued him in that meals are based around locally grown, seasonably available ingredients, placing an emphasis on upon the communal aspect of cooking and eating.When he is not catching and eating fish or working in the garden, Jesse hunts for new sources of cheeses, vegetables, meats and fruit from individuals around Austin.Tamara Mayfield discovered a |
love for farming while working on organic farms in Hawaii, Japan, and Austin. Her innate ability to sprout vegetable seeds led to her full-time employment as a farmer, where she met Jesse while delivering produce to Vespaio, where he worked.
Tamara now owns her own Green housecleaning business and functions as the other half of Dai Due. In her spare moments, Tamara tends to the chickens and battles wild Bermuda grass.
These two put on a great show, usually accompanied by some good local musical talent. I have been to three events–Whole Hog (pork), Boggy Creek (seafood), and Dragonfly House (seafood)–and haven’t been disappointed.
I highly recommend checking them out if you can get a seat; they sell out quickly.
