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.
The New School of Traditional Cookery offers a variety of classes from 3-hour butchery demos at our home base in Austin, to multi-day hunting/fishing and cooking trips. This allows solo guests to participate in a group class, or to assemble a group of friends or family. We can come to your ranch, or you can come to our partner ranch.
Day Classes at Dai Due
First, we have Day Classes, generally focused on butchery of game animals, which are taught on-site at our demo kitchen at Dai Due. Private classes can also be arranged for groups of up to 15 people Monday evenings at Dai Due. Please inquire at firstname.lastname@example.org about booking a Private Day Class at Dai Due. Schedules of Open-Enrollment Day Classes are sent out via our mailing list; sign up here. Day Class price is $175 per person (minimum 10 people).
Day Classes at Your Place
Enjoy a 3-hour Feral Hog demonstration off-site for a private group at your residence or ranch kitchen. Butchery, cooking techniques, sausage-making and much more is included, and classes may be further customized for your group. $175 per person, plus processing fees (optional custom butchery and packaging of 3 hogs at $8/lb), distance fees and lodging, if applicable. Please email us at email@example.com if you are interested in arranging a Day Class at Your Place.
Class and Dinner at Dai Due
This incorporates a dinner after the class. Private groups of up to 15 can book a 3-hour Feral Hog butchery demo, followed by a multi-course meal comprised of the items covered in the class. Class and Dinner is available on select Mondays, or another day of the week at Restaurant Buyout Rates. Class and Dinner at Dai Due price is $250 per person with a minimum of 10 people, and $75 per additional person for just dinner. Please email us at firstname.lastname@example.org if you are interested in arranging Class and Dinner at Dai Due.
Class and Dinner at Your Place
Let us come to you for a combination Feral Hog Butchery Class (or provide your own game animals) and Dinner. We bring everything needed for the demonstration, and then serve dinner to your group. Prices begin at $325 per person for Class and Dinner at Your Place (minimum 10 Class participants), plus additional distance fees, lodging fees and plate/glass rentals if applicable. Please email us at email@example.com if you are interested in arranging Class and Dinner at Your Place.
Public Hunting or Fishing School
These intensive classes involve every facet of the hunting and fishing experience, and strive to make this knowledge available to anyone, from novice to experienced outdoorsperson. Starting with the day afield, these Schools cover butchering, processing, cooking and packaging. Public Schools can take place from the Gulf Coast to the Hill Country usually span three days and are all-inclusive of lodging, food, classes and hunting/fishing. They generally cost $2,000 - $2,500 per person depending on focus and scope. Public School schedules are posted below and sent out to our mailing list; sign up here.
Private School at Your Ranch
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. Price is $2,500 per person for a 3-day course (minimum 4 people) and $1,000 per additional person. Please email us at firstname.lastname@example.org if you are interested in arranging a private school. Distance and lodging fees may apply.
Private School at an NSTC Partner Ranch
We can also put together a custom guided hunt (hogs and deer) and butchery class for your group of up to 6 people at our partner ranch in South Texas. All lodging, guides, meals, classes and demos are included. $2,500 per person (minimum 6 people) for the 3-day course. This is a great way for a group of friends or a family to get together, learn more about processing and cooking, and fill the freezers with game. Please email us at email@example.com if you are interested in arranging a school at our partner ranch.
NSTC, in conjunction with Design Hound, 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 held at Dai Due on specific 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. Please be sure to sign up for our newsletter (scroll to the bottom of the page) to be informed when classes are scheduled.
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 business partner, 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.
Please sign up for our newsletter (scroll down to the orange link below) to be informed when classes are scheduled. For other questions or comments, please use this contact form.