Dai Due chef, Jesse Griffith is on top of it. Not only can attend his supper club, you can now get his sausage and charcuterie direct. I was at his last session when he was whipping up his latest batch with a great crew of guys.
They made it look pretty simple (but it wasn’t). Local, fresh, of the moment, what ever you want to call it, in a prep kitchen stashed off of 5th St., they are bringing it.
All the good bits are going in (including the flavorful scraps). Get it while it lasts. I’m buying.