Dai Due: Meat Emergency!

Posted by johngl

As many of you already know, I’m a big fan of Jesse Griffiths and his all-Texas product Dai Due Supper Club concept.  Well now Jesse has a butcher shop, too.

This is an emergency in that I just noticed that the Butcher Shop will be closed for the period beginning July 23 and ending August 20:

The Butcher Shop will be closed from July 23rd until August 20th, when the next menu will be sent out for pickup on August 26th. We will continue with our weekly offerings after that, with Fall just around the corner. Our Supper Club will resume in late August, and we’re looking forward very much to this next season; eating outdoors starting in mid-October, our DIY Venison Workshop (just in time for deer season) and our Whole Hog classes, which will begin in November.

So hurry up and order!

Duck Boudin with Tasso Ham, Venison & Wild Boar Sausage, and Chaurice
Clockwise from upper left: Duck Boudin with Tasso Ham, Wild Game Sausage (Venison, Wild Boar, Juniper, Sage, & Red Wine), Brats, Chaurice (Pork with Onions, Hot Pepper, and Allspice), and more Brats

Not being known for moderation, I put all of these on the grill at once (except the Boudin, it got poached).  All were rich and tasty, so its difficult to decide which was my favorite.

These are the types of foods you just can’t get anywhere else, so drop Jesse a line at info@daidueaustin.com.  It goes fast!

If you haven’t read any of my posts on Jesse and Dai Due, you may wish to take a take a look here.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits.

Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

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