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Gather 'round the hearth as we explore the visceral connection between the wild outdoors and the warmth of the kitchen with our esteemed guest, Jesse Griffiths. In a tale that marries the primal thrill of the hunt with the delicate art of cuisine, Jesse, author, chef, and culinary conjurer, takes us through the forests teeming with game and into the sanctuary of his restaurant Dai Due. His vivid recollections of hunting, paired with his role at the New School of Traditional Cookery, stitch together the fabric of tradition, respect for nature, and the gastronomic pleasure of field-to-table cookery.

As the leaves turn and the chill sets in, tales of turkey hunting unfold like the changing seasons. From the silent brush of the South Texas ranches to the camaraderie of pursuit in the Oregon mountains, each narrative pulsates with the anticipation and strategy unique to the sport. Reflect on the first brush with success, when the sound of a responding gobbler sets the heart racing, to the awe-struck moment of encountering a banded bird, a living testament to the wilderness's enduring tales.

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