Jul
23
6:00 PM18:00

Wild Boar Butchery Class

Feral hogs are a constant conversation for us, and Texans in general.  What to do with this invasive, destructive pest has become a bit of an obsession for us (#eatahogsavetheworld) and a daily reality for ranchers, farmers, biologists and even people in charge of golf courses.  Fortunately, these tricky pigs are very good if approached with a simple, conceptual butchery and cooking plan, and we are here to help.  

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. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas. 

SOLD OUT

View Event →
Aug
27
6:00 PM18:00

Wild Boar Butchery Class

Feral hogs are a constant conversation for us, and Texans in general.  What to do with this invasive, destructive pest has become a bit of an obsession for us (#eatahogsavetheworld) and a daily reality for ranchers, farmers, biologists and even people in charge of golf courses.  Fortunately, these tricky pigs are very good if approached with a simple, conceptual butchery and cooking plan, and we are here to help.  

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. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas. 

SOLD OUT

View Event →
Sep
24
6:00 PM18:00

Wild Boar Butchery Class

Feral hogs are a constant conversation for us, and Texans in general.  What to do with this invasive, destructive pest has become a bit of an obsession for us (#eatahogsavetheworld) and a daily reality for ranchers, farmers, biologists and even people in charge of golf courses.  Fortunately, these tricky pigs are very good if approached with a simple, conceptual butchery and cooking plan, and we are here to help.  

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. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas. 

SOLD OUT

View Event →

May
17
to May 19

Gulf Fishing & Cooking School - SOLD OUT

Headquartered in a rustic fishing lodge on the southern shore of beautiful Copano Bay near Rockport, this class seeks to explore the fishing, cooking and eating possibilities of the mid-coast bay systems.  The class starts with a celebratory seafood boil with blue crabs, shrimp and crawfish, followed by a night of flounder gigging.  If you've never experienced gigging, it's more akin to hunting than fishing, pursuing shallow flounder at night with bright lights and spear-like gigs.  It is a lot of fun, very productive and a great way to experience the quiet bays at night when they're teeming with life.  With exceptional wade fishing literally out the front door along this 7 mile stretch of private shoreline, we will start (and possibly end) our days with fishing for redfish, black drum, flounder, sheepshead and trout (and anything else that happens along).  Demonstrations on different methods of cleaning fish will be taught at the end of each trip, and Friday will include a lengthy seminar and demo on cooking seafood (fish, crabs, shrimp, sides and sauces).  Saturday includes another long wade in the bay.  Throughout, we will run crab traps to further augment the menu.  And the food: we serve only seafood on these forays, so expect a LOT of very fresh fish, crab and shrimp for breakfast, lunch and dinner.    

Included in this trip:

All lodging (a rustic but comfortable bunkhouse)

Guided flounder gigging

Unlimited Bay fishing along a private Copano Bay shoreline

 All meals prepared with local ingredients and seafood

Cleaning, filleting, halfshell and cooking demonstrations

A signed copy of Afield: a chef's guide to preparing and cooking wild game and fish

$1,700 per person

SOLD OUT

Email info@daidue.com to join the waitlist

 

View Event →
Feb
10
6:00 PM18:00

Gulf Seafood

With the coast just a short 3 hours away, we are often amazed at the bounty offered to us by the Gulf.  With summer heating up, the variety of seafood options gets really good in June.  Included in this class are techniques on cleaning fish (halfshell, fillet, scaling, flounder fillets and whole preparations), cleaning shrimp (and types of Gulf shrimp), making cold preparations (ceviche, aguachile, escabeche and campechana), stock and soup, basic sauces to go with seafood, frying fish and tamale making.  Included in the class is a tasting of everything we make, from raw to soup.  This is a great class to improve and diversify your seafood game. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas.

SOLD OUT

View Event →