A Sun Valley tradition gets reimagined for a new era under the masterful hands of Executive Chef John Murcko. The first restaurant at Sun Valley Resort to receive the Murcko treatment, the new Konditorei offers a fresh take on the classic alpine café experience for breakfast, lunch, and après ski.
Lunch dishes range from pumpkin spatzle with sausage and
apples to roasted chicken crepes with spinach and spicy Liptauer cheese.
To satisfy sweet tooth cravings or just to warm up on a chilly day, the
café offers a full complement of artisanal coffee and hot chocolate
drinks, plus house-baked European pastries. At any hour, the Konditorei
maintains the heritage of Sun Valley with Austrian-influenced décor in a
quaint, bustling café atmosphere.
7 - 9 am - Coffee and Pastries
Chef Derek Visits Judd Mc Mahon at his farm in Bellevue Idaho and brings back some gorgeous vegetables grown in our Wood River Valley sunshine. He then skillfully prepares them back at three TEN main Restaurant and it is all filmed The Wine Traveler's JR Richards.
Valley taste-makers will be familiar with Chef Derek Gallegos’ work, initially as the chef/owner at The Sun Valley Brewing Company and more recently at Three Ten Main restaurant in Hailey. Today, he is at the helm of Sun Valley Lodge staple Gretchen’s. Named after Sun Valley’s own Gretchen Fraser, the family restaurant serves breakfast, lunch and dinner every day of the year.
For a taste of Gretchen’s goodness at home however, I talked with Chef Gallegos to get you a step-by-step guide to the perfect ribeye, one of the restaurant’s newest specialties. Check out the Valley Sun Blog.
Chef Derek Gallegos shows off his restaurant's house specialty.
Ribeye Steak with Gorgonzola Butter & Zinfandel Syrup, served with Idaho Mashed Potatoes and Asparagus
Continue reading "Chef Derek Gallegos featured in Sun Valley Resort Blog" »
This bread was an experiment today. I was going to make potato-barley but discovered I didn't have any crystal malt - so - I eyed a sweet spud in my kitchen and the rest is history. I took the recipe for my Semolina-honey bread, left out the semolina and honey, increased the flour and added cooked polenta and mashed cooked sweet potato. Total baking time was about 9 hours, kitchen was a little cool though. Recipe and a couple videos on technique below :
Continue reading "Chef Derek Gallegos Bakes Polenta-Sweet Potato Bread" »
This recipe goes back to 1990, when I worked at a place called Cafe Rude in Salt Lake City, Utah. It was printed on the canister of Hershey's cocoa- simple as that. I have since adjusted it for high altitude, as per the instructions of Rose Levy Berenbaum's Cake Bible, and now use Scarfenberger Natural non-alkalized cocoa powder. I figure I've made a little over 2,000 of these cakes in the past 20 years. In the photos below I serve it with my vanilla bean gelato (recipe forthcoming) and subject it to a blizzard of grated Scharfenberger 70% chocolate. Recipe below:
Continue reading "Chef Derek's '310 Main' Chocolate Cake Recipe. Finally, Yours For The Taking!" »
Ryan Waterfield of SVPN magazine has recently written about my new gig at Gretchen's of Sun Valley Resort. Please click HERE and scroll to page 24 to read the full article. I look forward to cooking for you soon at the Sun Valley Lodge! Ciao!
It's been awhile since I've baked, damn, It's been awhile since I've posted ! I closed the resto down November 18th of last year, started working as Exec. Chef at Gretchen's for Sun Valley Co. December 1st and have barely had time to kiss the family good night and see the kids off in the morning let alone do a post. It's good to be back and I'll try and be here more often.
This was my default table bread at 310. There were others I enjoyed as much: our potato-malted barley bread, our polenta baguette, our Sally Lunn. But this recipe was delicious and relatively quick. It evolved like all my bread recipes: I find a recipe in a book or on a blog, play with it, hybridize it with another recipe and I've got something I like. This bread started off as the Tartine Country loaf. I added semolina pasta flour, honey and a little whole wheat flour. I used the starter from the Wild Yeast blog (I've been keeping this starter alive for 4 years now), and I use a small amount of yeast to speed things up a little (this was crucial at the resto when I got there a little before noon and had to have table bread ready by 5:30pm). Recipe below:
Harvesting Malbec grapes in the Mendoza Valley region of Argentina
A tasting of Argentine wines at three TEN main Restaurant.
Sean Stephens, general manager and chief wine buyer
for Tastevin Wine LTD, internationally headquartered in Ketchum, Idaho,
will pour wine and talk about the terroir and winemakers of this renowned winemaking country.
Chef Derek Gallegos will prepare a tapas-inspired 4-course supper to accompany these fine wines
Menu
Empanadas filled with queso, white beans & sautéed winter greens
Served with butternut squash puree & warm sweet corn-tomatillo salsa
Crios Mendoza Torrontes, 2010
▪
Chicken “Milanesa”
With warm ensalada de papas, apples & sage
La Posta Armando Bonarda, 2008
▪
Grilled house-made smoked Snake River Farms kurobuta pork chorizo
Chimmichurri sauce & Hagerman Onsen Farm salad greens
Ben Marco Mendoza Malbec, 2009
Tikal Altos de Mendoza "Patriota", 2009
▪
Manchego cheese, roasted pear, pecan chutney, orange blossom honey
Susana Balbo Late Harvest Torrontes 2009
▪
Dulce de Leche ice cream, anise cookies
▪
$55 per person
Gratuity not included
Derek Gallegos, the chef and owner of 310 Main in Ketchum's scruffier neighbor, Hailey, grew up in the restaurant business. His family owned an Idaho chain of Mexican places called Mama Inez; later he worked in Deer Valley, Utah, and at the Sun Valley Brewing Company. In this tidy 35-seat spot on Hailey's main drag. Mr. Gallegos mashes up his influences to create starters like Shanghai Tacos — scallion pancakes wrapped around pulled pork and cucumber dotted with hoisin sauce — or Hama Hama oysters with habanero and lime sorbet. There's always a filled pasta, whether it's ravioli with sweet pea and ricotta filling or butternut squash tortellini ($17), an Asian dish like bay scallop red Thai curry ($18) and a rib-eye steak with mashed potatoes ($32), since you're in Idaho, after all.
Click HERE to view slide show
Read the whole article on Sun Valley at nytimes.com
Recent Comments