The New School of Traditional Cookery
The New School of Traditional Cookery was founded in 2006, concurrently with Dai Due Supper Club, to provide an educational aspect of our business that promotes responsible use of our wild resources. The aim is to educate, train and empower people within our community to utilize local foods to their fullest. Our main focus has been on animals, both domestic and wild. Butchery classes, Hunting and Fishing “Schools” and various cooking courses devoted to meat and fish cookery have become our mainstay. These events are open to all, with any experience level, and are designed to be immersive, usable and adaptable to our students’ abilities.
Day Classes. The New School offers different types of courses. First, we have Day Classes, generally focused on butchery of domestic and game animals, which can be taught on site at our demo kitchen at Dai Due, or off-site for private groups at their residences, ranches or kitchens. Day Classes generally cost around $150, and may include a dinner the following evening featuring the items prepared during the class, at an additional cost.
Public Schools. These intensive classes involve every facet of the hunting and fishing experience. Starting with the day afield, classes will cover butchering, processing, cooking and packaging. Public Schools can take place from the Gulf Coast to the Hill Country, and usually span three to five days. These classes are available to anyone, and are usually limited to 6-8 students. Public Schools, which are all-inclusive of lodging, food, classes and hunting/fishing, generally cost around $2,250.
Private Schools. Custom butchery and cooking classes – Private Schools - are available to private groups on their own properties, where we can demonstrate myriad techniques on cleaning, storing, butchering and cooking game. These are most commonly focused on wild hogs and deer, but we can provide instruction on any fish (freshwater and saltwater) and all game animals such as quail, dove, waterfowl, exotics, small game and turkey. Please email us at firstname.lastname@example.org for custom pricing.
Hunts on the Historic Pierce Ranch. We are proud to partner with this 32,000 acre ranch on the coastal plains between Wharton and El Campo to offer hunting, fishing and cooking classes. A 1 hour drive from Houston or a 2.5 hour drive from Austin, this well-managed property has abundant doves, ducks, deer, hogs, geese and sandhill cranes available, and is a quick drive to Matagorda Bay with excellent year-round bay fishing. The opportunities for hunting, processing, butchering, cooking and eating at this property are incredible. Lodging, guides, meals, demos and cooking classes can all be included for groups of 8 or more. For more information about hosting a private, customized event on this property, please contact the Pierce Ranch and email@example.com to coordinate.
Consulting Services. NSTC, in conjunction with Kevin Stewart Architect, can also consult on the design and construction of efficient game processing facilities and outdoor kitchens for homes, hunting camps, farms and ranches around the state and beyond. Please email us at firstname.lastname@example.org for more information.
What skill level do I need to participate?
None. We focus on ground-up, empathetic instruction that is appropriate for beginners, or those with a great deal of experience. Most of our students are either very new to butchery, hunting or fishing, or are seasoned outdoorspeople looking to learn more about processing and cooking.
When do the classes happen?
Day-class butchery events are scheduled just about every month at Dai Due, on Mondays when the restaurant is closed. Fishing Schools typically happen in the summer and fall. Hunting Schools will generally be in hunting season - November through February - but feral hog courses can be scheduled throughout the year.
What is included in the Public Schools?
Lodging and classes are provided during these open-enrollment events. All food is prepared by our staff, using local ingredients, and is a distinct part of these trips. During fishing schools, we eat seafood for breakfast, lunch and dinner. Likewise, when on a wild boar hunt, we eat hogs in their various forms at every meal as part of the immersion. Trained, friendly and helpful guides are provided during all of these events to assist students. Classwork covers every step in the process, from cleaning and butchering, to cooking and packaging.
Where are the Public Schools?
We partner with ranches around the state, generally in South Texas or the Hill Country, for our Hunting Schools. Fishing takes place at the coast, near Port Aransas or Matagorda. Freshwater fishing events around Austin are also possible.
What is included in Private Schools?
We can customize an event to suit the particular need of any corporate group, family or just a bunch of friends. We will focus on whatever game is available, and then further refine the classwork to best instruct our clients on how to maximize the resource on their own property depending on their needs. As with the above Public Schools, we provide full, bountiful meal plans. Guides can also be provided if necessary, between our in-house staff of hunting guides, to a roster of experienced and well-known fishing guides that work with us. NSTC can curate a hunting or fishing/cooking/class event for just about any skill level, interest or occasion.
What else do I need?
We will help with detailed lists of clothing, equipment and other items needed to complete the courses. Online resources, continuing education and suggested reading is always covered, too. We can assist with purchasing hunting and fishing licenses for resident and out of state clients.
Jesse Griffiths is the chef/owner of Dai Due Butcher Shop and Supper Club along with his wife, Tamara Mayfield, and head instructor of the New School of Traditional Cookery. In 2012, he authored Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award.
Morgan Angelone is the Director of Operations for the NSTC, and has worked for Dai Due for almost a decade in every capacity. She is the former chef de cuisine of Austin restaurants ASTI and Olivia.
I came to Hog School as a foodie, interested in experiencing first-hand the harvesting of wild game. The fantastic New School team created a very supportive environment for a novice hunter, and I was able to learn how to hunt and process the hogs without feeling intimidated by my inexperience. I was also well-fed: Morgan’s cooking is reason enough to go on the trip! I have been back for a repeat experience, and I look forward to trying out a fishing retreat next…
We have participated Dai Due schools as family affairs. We have enjoyed the fishing school as a couples retreat and the hog hunting as father/son bonding---all with delicious meals and delightful camaraderie included. The Dai Due team was totally focused on making each experience personal and memorable. We can't wait for our next adventure with Jesse and his magnificent team.
-Randy and Kay L.
Spring 2017 Schedule
Feral Hog Butchery Class
Monday, February 6th, 2017 6-9pm
Dai Due Butcher Shop, 2406 Manor Road, Austin, Texas 78722
The proverbial elephant in the room, feral hogs are inevitably interwoven into just about any conversation in Texas concerning hunting, farming or food. Highly destructive, invasive and fecund, these wild pigs present one of the few solutions in life that almost makes the problem not so bad: they're delicious. So, let's score one for the farmers, baby quail, potato crops and clean rivers and eat every last one of them.
This class covers the butchery of feral hogs, including chops, ribs, bellies, hams, tenderloins, shoulder roasts, shanks and cutlets. Increased focus is placed on differing sizes, sexes and fat content of hogs in order to discern the highest and best use of each individual hog that's been trapped or hunted. Stock-making, lard rendering, sausage-making and slow cooking are all part of this 3+ hour class.
If this class is sold out, email email@example.com to join a waitlist.
$150 per person
Feral Hog Hunting and Cooking School
Friday March 3rd - Sunday March 5th, 2017
South Texas Brush Country
This is our bread-and-butter class. Located on a sprawling, hog-infested ranch nestled amongst the oak and mesquite covered hills along the banks of Lake Corpus Christi, this class includes 3 guided hunts, along with cleaning, butchering and cooking classwork.
Day 1. Arrival, and lunch (you guessed it - wild boar). After lunch, we will head to the range and sight rifles in and discuss hunting basics and safety. After this, as the afternoon shadows get long, we head to the blinds in search of feral hogs. That evening after the hunt, we will convene at the cleaning station to begin the next step of game processing. Here, our staff will demonstrate the vital steps of efficient animal skinning and eviscerating, and students are encouraged and assisted in "getting in there" and learning, hands-on. Once the first hunts' animals are cooling down in the walk-in, it's time for dinner by the fire.
Day 2. Up early. Again, we head to the blinds and reconvene at the cleaning station after another hunt for more instruction. After a quick shower and lunch, we begin the first part of the class: butchery. Here, hogs are broken down into manageable and cook-able pieces by chef Jesse, with a distinct focus on empowering the home cook/hunter to utilize their animals to the absolute fullest. Post-butchery, we move on to the cooking, charcuterie, packaging and final uses of these animals. In this section, we spend a good deal of time on sausage and maximized use of feral hogs. That night, many of the day's preparations are presented at the Guide's Dinner, where our team of guides, the ranch owner and all of the clients enjoy a huge wild boar feast prepared by our Camp Chef Morgan Angelone.
Day 3. Up early again, and on another hunt. After this hunt, we have another meal, and begin packing up everyone's animals for them to take home and apply their new skills on. We cannot stress enough bringing BIG coolers to this class; our clients often go home with lots and lots of beautiful game.
Included in this trip:
All lodging (double occupancy)
3 guided/semi-guided (depending on skill level) hunts
All meals prepared with local ingredients
Skinning and eviscerating demonstrations
Class on butchery, cooking, charcuterie and packaging of feral hogs
A signed copy of Afield: a chef's guide to preparing and cooking wild game and fish