EP. 268: Quail, From Field to Fork with Chef Jesse Griffiths

Host Bob St.Pierre is joined by Quail Forever Journal Editor Ryan Sparks for a conversation with Jesse Griffiths, a restauranteur, chef, cooking instructor, MeatEater contributor, and James Beard award-winning food writer. Griffiths wrote an article in the new summer edition of the Quail Forever Journal titled, “The Three Quail I’ve Known,” about wild, stocked, and farm-raised quail. Episode Highlights: • The conversation starts with a focus on quail hunting opportunities in Texas and how a love for eating quail can lead to a passion for quail habitat conservation. • Sparks equates being a capable wild game cook at home to being able to read quality habitat for bird hunting. Both are equally important, but not always viewed as equals. • Griffiths closes the conversation with a lightning round of his favorite way to prepare quail, favorite quail side dishes, and favorite quail libations. Learn more about Jesse Griffiths by visiting the following sites: - His restaurant Dai Due at https://www.daidue.com/home - His books at https://www.thewildbooks.com/ - Follow Jesse on Instagram @sac.a.lait