Please join us for our Spring 2013 lineup of direct sourcing classes. This will be our seventh year of offering the Whole Hog class, and our first time to offer a class centered around goat, which, in our minds, is one of the meats of the future. For backyard chicken enthusiasts and curious retrovores, the Start to Finish Chicken Class offers an unrestrained look at what it takes to take a chicken from paddock to plate. These classes make a great gift and will go fast, so please book quickly. We look forward to seeing you.
Jesse & Tamara
Chicken, Start to Finish
Sunday, March 3rd. 12-5pm.
This workshop covers all aspects of readying poultry for the table, starting with humane slaughter, plucking, efficient usage of the whole animal, myriad butchery techniques and a cooking class. The class will cover stock-making, different cuts of poultry, charcuterie, offal cooking, grilling, frying, braising, brining and roasting of poultry, and is perfect for someone interested in raising chickens or wanting to know the full process of making poultry table-ready. This session includes a recipe booklet and sampling of the many recipes and preparations presented throughout the class.
$125 Per person. Sign upHERE for Chicken, Start to Finish on March 3rd SOLD OUT
Chicken, Start to Finish
Sunday, March 24th. 12-5pm.
See above for Class details
$125 Per person. Sign up HEREfor Chicken, Start to Finish on March 24th. SOLD OUT
The Whole Hog
Sunday, March 31st. 12-6pm
Our 7th year of teaching this class. This demonstration session covers butchery of a hog, from head to tail. Covered are: chops, roasts, hocks, bellies, stock, loins, tenderloins, porchetta, hams and cutlets, along with sausage-making, curing and charcuterie. Resources, recipes and source lists are also included, and we will taste the items prepared throughout the class. This demonstration will use a feral or domestic hog, based on availability of feral hogs at the time of the class.
$150 per person. Sign up here. for The Whole Hog on March 31st. SOLD OUT
The Whole Hog
Saturday, April 13th. 12-6pm.
See above for class details. $150 per person. Sign up here for the Whole Hog on April 13th. SOLD OUT
Introduction to Goat. Sunday, April 21st. 12-5pm.Goat is the most consumed meat on the planet, and with vey good reason. Perfectly adapted to Central Texas, goats provide a sustainable and responsible food source that also happens to be delicious. This demonstration class will center around a Windy Hill Farm goat and its myriad preparations. We will learn how to cut chops, ribs, different roasts, noisettes and legs, as well as sausage making, stocks, wood-fire cooking and more. Also included are recipes, source lists and samples of the food prepared throughout the class.
$140 per person. Sign up HEREfor Introduction to Goat on April 21st. SOLD OUT
All classes are held at the covered outdoor kitchen at Hausbar Farm in East Austin, rain or shine.
All classes are BYOB. We will provide glassware, ice and refrigeration.
All classes are demonstration, with some hands-on classwork.
Your PayPal receipt is your ticket to the event. Please present this upon arrival.
You’ll be fed throughout the class.
To redeem a Gift Certificate for a class: book the class online, then call or email with your gift certificate number for a prompt refund.
Directions and additional details will be provided before each class via email.
Tickets are non-refundable, but are transferable. Please provide the name of the new participant prior to the class.
Join us for our only Supper Club of the season – an Oktober Wild Game Feast featuring fresh game – venison, birds, hogs and fish – along with impeccable vegetables from Rain Lily Farm, our host for the evening. Expect charcuterie, pickles and mustard in the German style, plus an array of wursts, braised meats, apples, cheeses and citrus, all at peak season.
$15 from your ticket purchase will go to Sustainable Food Center’s Sustainable Growth Campaign. With a permanent place to call home, SFC will be equipped to expand their programs, create a state-of-the-art teaching kitchen, and host community events. A 2.3 acre community garden adjacent to the property will provide access for east side neighbors to grow their own food. Read more here.
Friday, October 12th, 7pm. Outdoors. $100/per person, does not include tax or gratuity. BYOB. Live music by Dai Due favorite, Stanley Smith.
Please click on the “reserve” text to go to the PayPal site. You will receive a confirmation of your purchase via email from PayPal. Please print and present this receipt at the event.
If you have a Gift Certificate, please go ahead and purchase the ticket(s) via PayPal. Contact us via email or phone (512-524-0688) with your Gift Certificate number and we will promptly issue a refund via PayPal for the amount of the Gift Certificate.
Tickets are non-refundable, but are transferable to other guests. Please let us know the name of the new parties attending.
We do urge guests to reserve promptly, as our dinners may sell out quickly.
Ticket Price does not include gratuity.
Dai Due Hunting Schools
The New School of Traditional Cookery
WE ARE NO LONGER ACCEPTING APPLICATIONS FOR THIS YEAR’S SCHOOLS.
APPLICANTS WILL BE CONTACTED ON OCTOBER 1st REGARDING ADMITTANCE.
As we enter our third year of offering these one-of-a-kind opportunities to learn about Direct Sourcing, we are very encouraged by both the responses of past students and the many requests for more educational outlets like this. Hunting School is a focused environment aimed at teaching both novice and seasoned hunters how to utilize their game to the fullest, from the field to butchering to cooking. Each School is three days – long days filled with a lot of time spent afield, great meals, lessons on processing wild game and enjoying the harvest in a celebratory, respectful and frugal way. Our home for these classes, Madroño Ranch, is a gorgeous gem of a property in the rugged center of the Hill Country. Its steep hillsides, dense foliage and ever-present water from crystalline natural springs ensure not only the presence of wildlife, but an almost distracting setting. Whitetail, axis and sika deer abound, as well as aoudad (Barbary sheep) and copious feral hogs. The ranch is low-fenced and not a stocked game preserve, but a wild and untouched natural property that is only hunted during Hunting Schools. Included in each School:
At least three guided or semi-guided hunts. Our guides are patient, friendly and on our staff because they bring a certain skill to the table: they all believe that eating game is the goal, not killing.
Instruction on hunting, selection of harvestable animals, renewable game management, and shooting.
Comfortable lodging for two nights and three days in houses on the ranch.
All meals (eight meals), prepared with local ingredients prepared and served by Dai Due Sous Chef Tabatha Stephens and Camp Chef Morgan Angelone. Expect bison from the ranch and lots of wild game, along with Farmers’ Market vegetables and apples from the orchards down the road. Dry-cured sausages from feral hogs taken this Summer are now curing, just for these meals.
Instruction on field dressing of animals.
A complete game butchering and cooking class covering two different animals with recipe book, sources, and suggested reading.
The Guide’s Dinner, served at a communal table with the hunting guests, ranch hosts, and guides on Saturday evening.
Packaging of animals harvested for transportation back home, where your new skills can be used on your own animal.
A signed copy of Afield: a chef’s guide to preparing and cooking wild game and fish.
Non-hunting guests can also be accommodated at a reduced rate.
All classes run from mid-day Friday to mid-day Sunday
To apply for a Hunting School or Schools: please contact us via email (reply to this email) and we will send an application – a brief questionnaire. Our schools are structured to include an appropriate mix of new hunters and experienced hunters and hunters from differing backgrounds for each session, so admission is not guaranteed.
Applications must be received by September 21, 2012. Students accepted into the program will be contacted by October 1, 2012 with an information package including FAQ’s, Ranch Rules, schedules and payment information.
Spaces at each School will be reserved for scholarship applicants, at a discounted rate. To apply for the scholarship seats, please contact us via email. We would like to stress that previous hunting experience is not at all necessary to participate – just a willing attitude and a rifle.
Please see below for the list of Schools.
Hunting School for Women November 9 – 11, 2012.
A workshop just for women interested in hunting – whether for the first time or to sharpen their skills in cleaning and preparing game. These guided hunts are low-pressure and focused on respectful, fair hunts that we hope will result in a cooler full of ostensibly organic venison or feral hog. Both whitetail deer and feral hogs will be targeted, increasing our odds of success. Eight students will learn the basics of hunting, field care, shooting, skinning and eviscerating, butchering and cooking game. Special attention will be devoted to the specific needs and expectations of the students, and we are very pleased to announce that we have added two women as guides this year, as well. Please see above for details.
$1,875 per person. Scholarships available.
#1 December 7 – 9, 2012. #2 January 18 – 20, 2013.
Destructive, plentiful and even dangerous, feral hogs (wild boar) have become more than a nuisance – they are threatening native wildlife, agriculture and our natural resources at an alarming rate. The good news: they’re absolutely delicious. Find out how to hunt, butcher and cook them at Hog School. From hunting techniques to field dressing, skinning and eviscerating to breaking them down, cooking and packaging, this class covers everything. Included in the general cooking information (basic butchery, offal, braising, grilling, stock, sausage-making, curing, etc.).