Ridge Vineyards, Araujo, Domaine Drouhin Oregon, Gaja, Pahlmeyer,
Merry Edwards, Flowers, Vieux Telegraphe, Baroli Barolo, Allegrini Amarone, Calera, Ramey, Blackbird, Robert Foley, Turley
Supplies Very Limited
Also this month: No-Corkage Fee November
Savor your special wines you have been saving with the stellar Northwest-inspired cuisine of Chef Derek Gallegos. We will waive one corkage fee for every entree ordered this November only.
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
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Chicken “Milanesa”
With warm ensalada de papas, apples & sage
La Posta Armando Bonarda, 2008
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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
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$55 per person
Gratuity not included
Plump, firm, briny Hama Hamas are on the menu! Should have them for the rest of the winter and spring season. Personally I recommend them with an ice-cold Anchor Steam beer and a dollop of our habanero-lime sorbet. Another preparation that's been catching on is sake-cured cucumber and yuzu ponzu sauce, or you can have the old stand-by of fresh grated horseradish root, lemon and cocktail sauce. Get on down to The Main and let's start shucking! 1.50 each or 16./doz
P.S. A great website that has a ton of information on North American oysters is Rowan Jacobson's The Oyster Guide. I highly recommend it. Check out the oyster farm HERE.
Mangiamo!
Chef Derek
Photos by Paulette Philpot
Chef's Specialty:
Perfect Pasta
Derek Gallegos perfects the perfect pasta.
by Della Sentilles
It’s Friday morning and Derek Gallegos, owner of and head chef at Three Ten Main, is creating fresh pasta for this evening’s menu, a staple at his handsome restaurant on Main Street in Hailey. For years, Gallegos has made his own pasta. But a trip to Parma, Italy, in 2007 brought renewed inspiration. Parma, home to the original prosciutto, Parmesan cheese and other Italian classics, has the best "cheese, pasta, butter, cream, everything," said Gallegos. While on the continent, he took a pasta-making class in which students used a meter-long rolling pin to flatten the dough. In his kitchen at Three Ten Main, however, Gallegos uses an electric pasta maker. While Italian chefs are quick to eschew the use of technology, Gallegos has little choice. "We make so much pasta that we need it to be fast." Yet this reliance on technology does not replace his skill or passion. Gallegos’ craftsmanship makes the complicated seem effortless. He handles the stream of thin dough with ease and grace, finding a delicate balance between smoothing and pulling. After the dough is run through the machine, a continuous band of pasta spans the length of his four-foot metal table. Within minutes Gallegos produces a dozen perfectly trimmed raviolis. The dishes at Three Ten Main have a heavy European influence, with an emphasis on the fresh stuffed pastas of Northern Italy and the classic traditional cooking techniques of the French countryside. "I’m mostly influenced by Northern Italian cuisine. It’s more about butter and cheese. French country cooking involves lots of roasted meats and vegetables that are not overly done but instead let the flavors speak for themselves. It is uncomplicated. Just using the best ingredients possible and then manipulating them very lightly." Gallegos’ penchant for these traditional European cuisines is a surprise to some. He is the son of James Armijo Gallegos, former owner and founder of the famous, but now sadly defunct, Mama Inez restaurant. At its high point ,there were six Mama Inez restaurants in Idaho. As a teen living in Pocatello, Gallegos spent untold hours in his father’s kitchen making tortillas and chile verde. However, a college apprenticeship at a French bistro in Salt Lake City exposed him to cuisines beyond his family’s culinary roots. "It fascinated me, and I found myself wanting to cook all the time, so I quit college." The move opened Gallegos to an endless stream of creativity, far more so than the Southwest-style cooking of Mama Inez. "I love the food of southwest New Mexico, but you can only go so far with it. That is what attracted me to the French and Italian cuisines. There are just so many veggies and meats and cheeses to work with." Gallegos’ Three Ten Main speaks to what he really enjoys about dining out. "I love when you go into a restaurant and you feel like you’re entering a little sanctuary. You can tell just by looking at the plate that someone really cared about the food, even before you take a bite." Read full article at The Chefs Specialty at The Sun Valley Guide recipe below:
Would you like to savor your special wines you have been saving with the stellar Northwest-inspired cuisine of Chef Derek Gallegos? Then November is your month to bring those bottles into three TEN main Restaurant. We will waive one corkage fee for every entree ordered this November only.
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