Afield With Chef Jesse Griffiths (podcast + contest)Sep 7th, 2012 | By Cecilia | Category: Featured Articles, podcast, the show
CONTEST HAS ENDED
Hunting, fishing, foraging, and growing a vegetable garden — that’s how we fed ourselves before large-scale commercial agriculture came along.
Concern about where our food comes from today has us considering this path once more. Although the thought of hunting can leave even the most carnivorous among us cold, game animals hunted in the wild live and die more humanely than commercially raised livestock.
It is important to note that most hunters and anglers are ethical, conservation-minded people who are deeply respectful of the animals whose lives they take.
One of those people is Chef Jesse Griffiths of Austin. He is Chef and owner of Dai Due butcher shop and supper club. He also facilitates deer and hog hunting schools at Madroño Ranch in Medina, where he and a skilled staff of hunting guides and others teach men and women how to hunt, and then care for their harvest from field to plate.
I spoke with Jesse earlier this summer in the commercial kitchen he uses to prepare the food he sells at Austin’s downtown farmers market. The ingredients in his preparations are locally sourced and sustainably raised.
Jesse says the flavor of game depends FIRST on how it’s handled in the field, followed by the cooking techniques used in the kitchen.
As few of us come from hunting and fishing families anymore when we do have an opportunity to hunt and cook game, it’s easy to get it wrong. And that, in part, inspired Jesse Griffiths to write Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.
Find a listing of Chef Jesse Griffiths’ upcoming appearances, including cooking demonstrations and book signings when you click here.
RULES OF ELIGIBILITY FOR YOUR CHANCE TO WIN A COPY OF CHEF JESSE GRIFFITHS NEW BOOK
To be eligible to have your name included in the random drawing for one of the books, you MUST follow the rules below.
- Must be 18 years old to enter.
- Only open to people living in Texas.
- Entries must be received by 6 p.m. CST Monday September 10, 2012 to be eligible for the drawing.
- Must leave a comment below telling us why you would like to win a copy of Jesse Griffiths’ book.
- Comments that do not meet that criteria will not be entered into the drawing.
- Only one entry per person | household | IP address.
- Must include your full name and valid email address to be eligible for drawing. (An email address that uses your full name will suffice.)
- Only entries from people who have not won anything from Field & Feast in the last three months are eligible to win.
- Winners will be selected at random using random.org, after 6 p.m. CST Monday, September 10, 2012.
- TWO winners will be selected.
- Winners will be contacted by the show’s producer via the email address they provided when entering contest, to arrange mailing of the book. Ensure the email address you provide is free of typos. Producer is only responsible for her own typos, not yours.
- INCREASE YOUR CHANCES BY “LIKING” THE FIELD AND FEAST FACEBOOK PAGE, AND BY COMMENTING ON THAT PAGE UNDER THE POST FOR THIS SHOW.
- The winner has one week from the close of the contest to respond to producer’s email to claim their book. If they do not do so by 6 p.m. CST Monday, September 17, 2012, they forfeit their claim on the book. Be sure to check your bulk/junk folder in case your email client filters producer’s email. Producer is not responsible if you do not see your winner’s notification.
- The book will be drop shipped from the publisher, Welcome Books, after September 18, 2012.
- Email the producer with any questions about the contest at firstname.lastname@example.org.
- Producer is not responsible if a winner’s book gets lost or damaged in the mail.
- SUBMITTING A COMMENT BELOW MEANS YOU HAVE READ, UNDERSTAND, AND AGREE TO THE RULES.
NOTE: These comments are monitored, so don’t fret if you do not see your comment for several hours. It will be time stamped and counted if it meets the deadline and eligibility requirements.