Jesse Griffiths
Text and Instruction
Jesse Griffiths is a hunter, fisherman, cook and co-owner of Dai Due Butcher Shop & Supper Club and New School of Traditional Cookery. He was fishing Central Texas’ lakes and creeks at an early age before traveling and cooking throughout Europe, Italy and Mexico. His love of hunting came later in life, credited to longtime friend and pork purveyor, Loncito Cartwright.
In 2006, he and business partner Tamara Mayfield turned their supper club and farmers market concept into Dai Due Butcher Shop & Supper Club, and eventually opened a brick-and-mortar in 2014. Described as “an ode to Texas,” the restaurant quickly gained critical acclaim, being named one of bon appétit’s “Top 10 Best New Restaurants” in its first year, featured on Andrew Zimmern’s Bizarre Foods and was recognized as “One of the South’s Most Exciting New Restaurants” by Garden & Gun.
Dai Due founded New School of Traditional Cookery, a series of ethical hunting, fishing, cooking and butchery classes, led by Griffiths and praised by The New York Times, Texas Monthly, The Wall Street Journal and more. Griffiths shared his love of the hunt with his James Beard Award-finalist cookbook, Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish alongside Austin-based photographer Jody Horton. In his latest book, Griffiths focuses on the invasive feral hog, offering a textbook of knowledge on its history, guides on butchering, stories from the field and recipes.
Jody Horton
Photography
Jody Horton is a nationally-recognized food and lifestyle photographer based in Austin, TX. He grew up on the South Carolina coast, studied English Literature in college and Cultural Anthropology in grad school and is self-taught in photography.
Horton has received industry awards and recognition from Communication Arts, Aphotoeditor, The James Beard Foundation, and the International Association for Culinary Professionals.
His work has been featured in numerous publications including Bon Appetite, Condé Nast Traveler, Food & Wine, Garden & Gun, Popular Mechanics, Smithsonian Magazine, Southern Living, Texas Monthly, Travel & Leisure, The New York Times and The Wall Street Journal and he has received commissions from brands including Anheiser-Busch, Case, Costa, Don Julio, Jack Daniel’s, Maker’s Mark, Organic Valley, Remington, Ruth’s Chris, Shiner, Tito’s, Whole Foods, Woodford Reserve, Yeti and Zebco.
When not working on location or in studio Jody can be found grilling, canoeing, swimming, drinking whiskey, and spending time with his wife Regan, his boys Fields and Hyder and their dog Snoops.
His previous collaboration with Jesse Griffiths - Afield: A Chef’s Guide to Preparing Wild Game and Fish remains one of Horton’s favorite all-time projects. He feels grateful to work with people he loves and admires and is glad for his good luck in finding such fun and unlikely work.
Blair Richardson
Design and Production
Blair Richardson is the principal at MiniSuper Studio, a boutique graphic design firm located in Mexico City. Her love of food and hospitality has led the studio to specialize in culinary projects, including branding for restaurants, cookbook design, and packaging design for food, wine, and spirits.
Early in her career, Richardson trained in the lost art of hand-set movable type and letterpress at Yee-Haw Industries in Knoxville, Tennessee. Her next post found her in a more polished environment, working for many years under art director Lowell Williams at the international design consultancy Pentagram.
Blair has happily called Mexico City home since 2009 and frequently travels the country in search of exquisite artisan makers or the perfect bottle of craft mezcal.
