three TEN main Restaurant

Shake Shack's Secret Menu, Revealed! | The Daily Meal

A visit to the Shake Shack was the second stop for good eats on the last day of our last trip to NYC. I was inspired to make 310's sea-salt & caramel ice cream after downing the Shack's milk shake version of said flavor. This meal was preceded by a lumberjack breakfast at the Tick-Tock Diner at the New Yorker Hotel,  just across the street from Madison Square Garden.  After our Shack burgers and shakes we had a late late lunch at Mary's Fish Camp in the West Village, here Andrea had their famous lobster roll while I savored the combo of raw Prince Edward Island clams on the half-shell with a draft of Anchor Steam beer.  A pre-dinner plate of brats & schnitzel was consumed at Hallo Berlin, finished off with shots of Underberg schnapps.  For dinner proper we headed off to Chelsea to the Red Cat: 

"By turns cozy and sexy, laid-back and fleet, the Red Cat is a restaurant Rorschach, different things at different times to different people... Its fluid, flexible nature is such that seems - and is - in equal measures a local joint and a destination... I always leave the Red Cat happy." - Frank Bruni, The New York Times

I got the idea of serving tempura green beans with sweet-hot mustard sauce while dinig at The Cat.  A 10,000 calorie day,  perfect last memories of Manhattan. Until next time.....

Story on the Shake Shack below.

Chef Derek

It started with overhearing someone ask for extra Shack sauce and discovering you can get pickles on your Shackburger.

via www.thedailymeal.com

 

Credit: Arthur Bovino
Sep 22, 2011 @ 5:59 PM
Posted by Arthur Bovino, Editor

 

Waiting at the Shake Shack window in Madison Square Park, you hear interesting conversations among co-workers, couples, Shack-ployees, and last-minute customer requests. One, "Can I have a side of Shack sauce?" inspired a Shack-quest that required above-and-beyond commitment from 

Secret menu? Shake Shack? Yes. Shake Shack has a secret menu — kind of. No, you can't go up to cashiers at any location, ask for items by name, and have them nod and punch in the order. Well, that's not entirely true. They will, for example, readily make a grilled cheese sandwich by name.

First, some disclaimers and a primer for the uninitiated. If you haven't had Shake Shack but think you love burgers, you don't as much as you think you do. You would have found this one. It's one of America's best fast-food burgers — better than In-N-Out. But that's another conversation. To those who complain the Madison Square Park line disqualifies comparison to In-N-Out: Other locations don't have the lines. Case in point: Miami, Westport, the Upper East and Upper West Sides, Battery Park City, and you'd have to guess, the Middle East. To those who complain prices at the chains discredit comparison: Consider that In-N-Out is oft compared to Five Guys. In-N-Out's cheeseburger costs $4.12 post-tax. A Five Guys cheeseburger costs what, $4.99? You're gonna argue over a dollar? For the record, a Shackburger, which includes cheese, costs $4.50 pre-tax. Same price range — give it a break.

Sun Valley Magazine's Julie Molema Writes Glowing Review of three TEN main Restaurant for their 'YUM' Food Blog

three-TEN-main

By Guest Blogger
Julie Molema

If the Wood River Valley had a “Top Chef” competition, Derek Gallegos (owner and chef at three-TEN-main) would surely be the last chef standing. This guy is a lover of food as well as a veritable scientist in the kitchen. Example: Tomato water topped with basil foam in a shot glass. BASIL FOAM??? Seriously? Who comes up with that? One of the most famous chefs in the world—Ferran Adria of elBulli in Spain, that’s who. He’s the guy who earned three stars in the Guide Michelin and is held in high esteem for deconstructing food into tiny bites of wonderment. So when Peter and I headed to Hailey for dinner, we had no idea what three-TEN-main held in store, but we knew we were in for an adventure.

But before I divulge the delicious details of our evening I need to mention an important element that so beautifully influences the menu at three-TEN-main. Chef Derek’s commitment to buying locally is strong and heavily influences his food. The menu changes monthly—if not nightly—contingent upon local availability of produce and meat. three-TEN-main bakes their own bread, (the semolina baguette was outstanding and I had to restrain myself from eating the whole basket!) cures their own meat and makes their own desserts including ice cream.

1st row: Interior of three-TEN-main is cozy but not crowded. Outdoor seating available seasonally.
2nd row: Beef Tataki; Tomato water and basil foam shots; Hamici with avocado and grapefruit.
3rd row: Farmer's Market Tomato Salad (best salad in the valley); Chef Derek sneaks out of the kitchen for a quick photo with Julie.
4th row: Sweet Pea and Ricotta Ravioli; Red Curry Scallops.

 

We arrived at 8pm on a Friday night. Fortunately I had the foresight to make a reservation since there was not a seat left unsat in the house. Let me start off by telling you about the ambience. The restaurant is small, seating only about eight to ten tables with a handful of tables outside (warm weather seating, obviously). I applaud three-TEN-main for not making a misstep by putting one too many tables in this intimate space. It’s elegant and classic, but never stuffy. We were seated by Jacqui, who was attentive, knowledgeable and provided consistent service throughout the evening. We began with appetizers and beer, yes beer, we like it and make no apologies; Negra Modelo ($4) and a Sierra Nevada Kelerweis Hefeweizen ($4).

We decided to take things slow and start off with Beef Tataki ($16) with marinated shitake mushrooms and topped with Tempura sweet potatoes (to die for!); the aforementioned tomato water with basil foam shot (pallet cleanser); a Farmer’s Market Tomato Salad with Wood River Organic’s baby lettuces, Shooting Star Farm heirloom tomatoes, fresh basil, lemon, olive oil and Bigwood Bakery bruschetta with home-made mascarpone, topped with Pecorino-Romano and balsamic syrup. ($11) HOLY CRAP. Some of you may be familiar with my salad addiction and I may be ruined for life after this. (Note: this salad could easily be a meal for those so inclined). The piéce de resistance was the Hamachi (yellowtail) ($16) with diced avocado and grapefruit with a yuzu vinaigrette, topped with nori and sesame seeds—a light and refreshing appetizer. We could have stopped there. But we didn’t.

Our entrées needed an entrée so we ordered a couple of glasses of Dashwood Sauvignon Blanc. ($7 glass, $28 bottle, FYI: it is currently my new favorite Sauvignon Blanc.) Peter believes he was Mahatma Ghandi in another life and thus loves curry, so he ordered the Red Curry Bay Scallops ($22) simmered in coconut milk and red Thai curry sauce, served with jasmine rice, cucumber ribbons, cashews, crispy shallots and fresh mint. The bay scallops were small and bite-sized and finished with a bit of cucumber and crispy shallot—sweet, rich and fresh all at once. He felt the dish put a lovely Asian spin on passive resistance and world peace. In my attempt to nix the rumor around the office that I don’t like pasta, I ordered the Sweet Pea and Ricotta Ravioli ($18). It’s handmade pasta tossed with a lemon-brown butter sauce, roasted shitake mushrooms, crispy, house-cured pancetta and grated Parmigiano-Romano. Handmade pasta bears little resemblance to the store bought variety, just for the record, and I may never buy boxed pasta again, ever.

The evening ended as expected—perfectly— with a lovely selection of homemade ice creams including: vanilla bean, peanut brittle, toasted almond sea-salt caramel, nutella-chocolate chip, peach and pistachio. Peter and I fought over the pistachio and I hoarded the peach, so as to avoid argument. If you’ve never tasted peach ice cream on a warm summer’s evening, you haven’t lived.

There may be dozens of restaurants like three-TEN-main in big cities like San Francisco and New York, but to possess such a thing in a little place like Hailey is a gastronomic dream come true. And while it may not inspire the drama and intrigue you’ll find on a good episode of Top Chef, it’s got the talent, the menu and the vision to be one of the Valley’s best restaurants.

 

Click HERE to leave a comment Sun Valley Magazine's 'YUM' Blog

three TEN main Dinner Menu Updated 9-15-11

Farmer's Market heirloom tomatoes from M&M Heath farms in Buhl, Idaho

Menu and prices subject to change without notice
September Menu Scribd

Wine Dinner Supporting Sun Valley Center For The Arts Prepared by Chef Derek Gallegos of three TEN main Restaurant

I prepared a 5 course wine dinner purchased by Sue and Mort Fuller and served at Tim and Candy Johnson's home for 10 people this last Sunday. A beautiful dinner served to wonderful people. Mark Ervin's wine pairings were stunning. I'll let you drool over the menu below.

Ciao, Chef Derek

  Cured Hamachi course with melon vinaigrette,crispy smoked prosciutto, yuzu and microgreens

 

Sun Valley Center for the Arts Wine Auction Dinner

Susan &Mort Fuller & Guests

One

Puget Sound “Kumamoto” oysters, cucumber, sake-cured Steelhead roe

Cold Hudson Valley foie gras torchon, vin gris gelee, pickled grape

Tomato water shooters, Umbrian olive oil & basil foam

Domaine Tempier Bandol Rose 2010

Two

Cured Hamachi crudo

melon vinaigrette, crispy La Quercia Americano speck

Palacio De Fefinanes Albarino 2009

Bonneau du Martray Corton-Charlemagne Grand Cru 1995

Three

Pan-roasted Grimaud Farms guinea hen

Raviolini, brodo, carotte coulis

Cocito Barbaresco Baluchin 2001

Angelo Gaja Barbaresco Sori Tilden 1986

Four

Idaho Wagyu beef two ways: Seared-rare strip loin and braised short rib with red wine sauce

Warm cippollini/chantrelle salad, Italian summer truffle, cauliflower and parsnip puree

Chateau Haut-Brion 1993

Chateau Mouton-Rothschild 1993

Five

Amaretto genoise, almond Bavarian cream, caramelized peaches with peach gelato

Chateau d’Yquem 1988

Jacopo Poli grappas en Murano glass

 

Hosts: Candy and Tim Johnson

Chef: Derek Gallegos – Three Ten Main Restaurant

Wines: Mark Ervin – Professional Wine Services

 

 

 

All Shucking September | Hama Hama® Oyster Blog

via hamahamaoysters.com

All Shucking September
Posted on September 6, 2011 by Oyster Fan

Well, we’re sorry to say that our oyster-growing region (which includes several very productive beaches in addition to our farm) has been shut down until October.

Vibrio is a naturally-occurring salt water bacteria that proliferates when the Canal gets warm. If you eat an oyster raw, and if that oyster has just taken a big drink of vibrio-rich salt water, you might get sick to your stomach. To discourage people from eating oysters raw during vibrio season, we always take a few voluntary precautions: we stop selling extra smalls and Blue Pools (the sizes most likely to be served on the half shell) and plaster our retail store with signs advising customers to cook all shellfish. State-imposed vibrio shutdowns happen almost annually, but we thought we were in the clear this year…. the summer was relatively cool, and it’s almost over. Alas. It’s unfortunate for the people who got ill, and for the people up and down the Canal who will be (temporarily) out of work, and for the customers who came into our store looking for oysters to put on their Labor Day barbecues. Sorry!

We are hoping to bring some shell oysters into our retail store from farms outside the growing area. In the meantime, we are still selling oysters in jars, because we can label each jar with the words “for cooking only,” and clams, which are almost always cooked anyways.

On the bright side: we’ve spent the past couple of years doing extensive testing with the State Department of Health and Pacific Shellfish Institute, trying to figure out how to get oysters to purge the Vibrio bacteria, and the research looks promising.

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3 Responses to All Shucking September

bruce says:
September 6, 2011 at 4:09 pm

Thanks for the update…I had not seen this. My brother and his family from North Carolina spent most of August thru Labor Day at Frenchman’s Cove. I know he ate a ton of oysters off our beach with no ill affect but I tend to lay off them in the summer/hot months. Hopefully we will all get a long Indian Summer since Spring pretty much passed us by. Take care!
bruce says:
September 6, 2011 at 4:10 pm

BTW, Dr. Dale’s webcam sure shows the smoke from the fire on the Duckabush
Oyster Fan says:
September 7, 2011 at 11:03 am

I’ll be sure to check out the webcam, good call! The amount of vibrio can vary a lot from oyster to oyster… and then not everyone gets sick from it… so it is a tricky thing to pin down. Enjoy the weather!

Fresh Washington Golden Chanterelles and Other Specials on The Menu at three TEN main Restaurant

This is a 6 pound pile of Golden Chanterelles I received today from Foods In Season, 1st choice of America's top chefs for the freshest wild, foraged and sustainably harvested foods, based in Washougal, WA. We are going to roast these and bathe them in a light cream sauce which we put over grilled fresh Columbia River King salmon with roasted M&M Heath Farm new potatoes and King's Crown Organics sweet corn on the side.

These babies are Painted Hills Oregon beef short ribs ready to go in the oven. I'll braise them with Moscato white wine, fresh thyme, tomatoes & garlic. They'll be served over Chef Hal's potato gnocchi with a goulash sauce and house-made mascarpone/caramelized onion quenelles.

 

Heath Farms heirloom tomatoes and Italian Pecorino-Romano tossed with Wood River Organics mesclun, balsamic syrup and extra virgin olive oil and served over Bigwood Bakery Campagna bruschetta (pronounced broo-sKetta in Italian, not brooSHetta).

Mangiamo!

Chef Derek