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Media Contact: Tom Harvey, Texas Parks and Wildlife Dept., (512) 389-4453, tom.harvey@tpwd.texas.gov; Kristy Ozmun for Central Market, (512) 474-1501, kristy@ozmun.com

Sept. 18, 2012

New video series shows how to cook wild fish and game

Project Links Chef Jesse Griffiths, Texas Parks & Wildlife and Central Market Cooking Classes

AUSTIN – A new series of Eat Local: Cooking Texas Style videos from Texas Parks and Wildlife Department (TPWD) feature Chef Jesse Griffiths, who is also leading Central Market Cooking School classes this fall in Austin, Houston, Dallas, Fort Worth, San Antonio and Southlake. The classes will feature TPWD experts on hand to answer questions about hunting, fishing and the outdoors.

It’s easy to see why TPWD chose culinary Renaissance man Griffiths as a first partner for its new cooking videos. For years the Austin hunter, butcher, chef and sustainable food advocate has been hosting supper club experiences where urban foodies rediscover the original local food movement: fishing, hunting and eating off the land.

Griffiths’ new book, “AFIELD: A Chef’s Guide to Preparing and Cooking Wild Game and Fish,” is just out Sept. 18 through publisher Welcome Books. In it, he serves up vivid tales of hunting, fishing and cooking, with inviting images and savory recipes.

The new video series on the Texas Parks and Wildlife YouTube Channel debuts with four tasty episodes:

In the information area below the YouTube video window, each of these titles link to online recipes from AFIELD posted on the TPWD website. Put together, these pair the written recipes with visual demonstrations showing how it’s done. The videos will also be broadcast in the Texas Parks and Wildlife television series on all Texas PBS stations and dozens of cable outlets. For those inspired to try catching their own grub, TPWD offers basic information online about how to get started hunting.

Last December, Central Market and the TPWD joined forces for classes showcasing wild fish and game cooking. These help foodies explore the renewed interest in hunting or fishing for a meal and preparing their own bounty at home. AFIELD class participants will learn the basics of butchery and how to break down a duck, rabbit and quail while supping on wild boar carnitas, among other dishes. Class cost includes one copy of the AFIELD book.

This month’s classes will run 6:30-9 p.m. in Houston on Tuesday, Sept. 25, San Antonio on Wednesday, Sept. 26; Dallas on Thursday, Sept. 27, Fort Worth on Friday, Sept. 28, and Southlake north of the Metroplex on Saturday, Sep. 29. An Austin class is also coming Nov. 18. Designed for ages 18 and up, the AFIELD classes cost $75 per person. Register on the Central Market Cooking Class website. For more information on any class, find store numbers online and phone the store hosting the class.

 Jesse Griffiths was nominated as Food & Wine’s The People’s Best New Chef in 2011, and is the owner and chef of Dai Due supper clubs of Austin with his life/work partner, Tamara Mayfield. The couple received Austin’s Edible Communities Local Hero award in 2010. Images for AFIELD were shot by Austin food and lifestyle photographer Jody Horton. AFIELD is available through Welcome Books.

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2012-09-18


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