Timber 2 Table Wilg Game Recipes

David Bancroft, Witness, the Power of Good Food

By author of Timber 2 Table Wild Game Recipes

Award-winning Chef David Bancroft talks food,family, faith and hunting.

 A San Antonio, Texas, native with permanent roots in Auburn, Alabama, David Bancroft is a self-taught chef, farmer and forager committed to showcasing sustainable ingredients and local harvests. In August 2013, Bancroft and his wife, Christin, opened Acre restaurant in Auburn. The seasonally influenced menu reinterprets the rich heritage of Alabama cuisine and celebrates sustainable ingredients sourced from the on-site gardens and local bounty of the surrounding community. In November 2018, Bancroft opened his second restaurant concept, Bow & Arrow, an interpretation of a South Texas smokehouse juxtaposed with the communal and casual dining approach of an Alabama potluck. Bancroft is a 2016, 2017 and 2018 semifinalist for the James Beard Foundation’s “Best Chef: South” award and winner of Food Network’s "Iron Chef Showdown” competition in 2017.

Bancroft and son with a deer from their hunt.

Practicing before the hunt.

Located in historic downtown of Auburn, Acre is a delightful anachronism—a restaurant with sophisticated charm and repurposed architectural details serving stylishly modern food with roots deep in southern soil. Led by Chef Bancroft, Acre brings classic favorites to the table with fresh, innovative flavors and artistic presentations. Acre is wrapped in edible landscapes designed to provide fresh seasonal harvest used to create delicious offerings which change daily, depending on what is ready in the garden.

Acre

Smokehouse

Slicing meat at the restaurant.

Cured

The light

A sample of cured meats

Presenting the board.

Charcuterie board 1

Opened in November of 2018, Bow & Arrow is Chef David Bancroft’s interpretation of a South Texas smokehouse juxtaposed with the communal and casual dining approach of an Alabama potluck. Bow & Arrow serves up an assortment of smoked meats cooked over live-fire Kudu grills on display for diners to choose their meat selection, followed by a service line featuring a selection of southern sides, including tater tot casserole, collard greens and cream corn.

BBQ dinner

Smokehouse door.

Inside the smokehouse.

 

Smoked bacon

Render

Bancroft in his restaurant

Sliced

Charcuterie board 2