Sun Valley Chef

Gretchen's of Sun Valley Lodge Winter Dinner Menu January 2016 by Chef Derek Gallegos

Gretchens Dinner Winter 2016

Roundhouse Restaurant Menu Sun Valley Resort Winter 2015

updated 2-4-15, sample menu subject to change

Roundhouse Dinner 2.1 2 2 15 by dguyeggos

Argentine 5-course Wine Dinner at three TEN main Restaurant, Tuesday Evening, November 8th

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

Six-course Italian Wine Dinner at three TEN main. Pouring Wines of Vietti and Alois Lageder

Six-Course

Italian Wine Dinner

@ three TEN main

Tuesday Night October 25th

Chef Derek Gallegos will prepare a menu inspired by the cuisines of Northern Italy to accompany the wines of Alfredo Vietti of Piemonte and Alois Lageder of Alto Adige.
Learn about these fine wines in-person from Aldo Zaninotto,
Italian ambassador to the U.S. for these venerable wine-making institutions.
Wines supplied by Steve Thies of Tastevin Wines of Ketchum, Idaho.

Begins @ 6:30 pm

PICCOLO MORSI
Crostini, mascarpone, apple, Madras curry, balsamic syrup
&
Smoked La Quercia Americano prosciutto, roasted pear, Oregonzola
▪Alois Lageder Pinot Grigio 2010▪
▪▪▪▪▪
ANTIPASTI
Hawaiian blue sweet prawns crudo, arancini, orange-mint vinaigrette
&
Idaho Wagyu beef carpaccio, pineapple-basil salsa, roasted rice powder, pinenut oil
▪Alois Lageder Pinot Bianco 2009▪
▪▪▪▪▪
PRIMO
House-made ricotta & swiss chard tortelli, brown butter, Parmigiano-Reggiano
▪Vietti Barbera d’Asti 2008▪
▪▪▪▪▪
SECONDO
Slow-roasted Snake River Farms “Porchetta” stuffed with house-cured pancetta
over braised fennel, escarole, cannelini beans, carrot & golden beet mostarda
▪Vietti Perbacco Nebbiolo Langhe 2008 & Vietti Barolo “Castiglione” 2007▪
▪▪▪▪▪
DOLCE
Ginger panna cotta, pear coulis, hazelnut brittle
▪Vietti Moscato d’Asti▪
▪▪▪▪▪
$75 per person, Tax & Gratuity not included
For reservations please call 788 4161 or CLICK HERE to contact us via email

 

Vietti Barolo "Castiglione"
Pale ruby color with garnet hues and powerful aromas of rich, ripe cherries with intricate complexities of spice, tea leaves and rose petals. With strong, rich Tannins, crisp acidity and masculine structure, this ageworthy Barolo shows incredible finesse with excellent balance, integration and a long, lingering finish.

Alois Lageder
For the creation of extraordinary wines, one also needs something more than healthy, fully-ripened grapes from the best vineyard sites. There is also a need for the right philosophy and for true human commitment. One of our primary goals is to pay attention to the natural properties of our vineyards and to make the best possible use of them.
For every variety of grape, there are particular conditions in which it prefers to grow. We see it as our task to create ideal synergies, supporting nature’s work, thereby taking on the role of “midwives” who facilitate the birth of wines of great elegance, clarity, body, strength, and authenticity. -Alois Lageder

 

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

 

 

 

Fourth of July Food, Beer & Fun @ three TEN main

Hailey 4th of July Parade

@ three TEN main

 

BBQ, Beer, Margaritas,
Fish Tacos & More!

Join the 310 crew for a great party on the deck!!!

Sierra Nevada "Kelerweis"
Hefeweizen on Tap!

Captain Rando's 12-hour apple & cherry wood-smoked pulled pork

Hand-cut Idaho fries,
Big Jim's baked beans, Mormon Picnic coleslaw

Join us on the 4th for a FULL MENU OF SUMMER bbq favorites:
Soft-shell crab sandwich
Grilled chicken Caesar
Smoked Prime Rib Dip
Baja Fish Tacos
Captain Rando's pulled pork
Wood River Organics' Greens tossed with
apple cider-roasted shallot vinaigrette

All Sandwiches served on Gallegos Bakes' Cornmeal Buns
 

 

Chef Derek's Burger Is back On The Menu at three TEN main!

Heres how we do it: We grind fresh Double R Ranch top sirloin steak with a 20% fat content and season it with kosher salt and fresh ground pepper. We bake our own cornmeal buns. Our relish is made with grilled red onions, roasted roma tomatoes, balsamic vinegar, extra virgin olive oil and a touch of honey. We make our own mustardwith whole mustard seeds and Chimay White Label Belgian Ale. Crunchy iceberg lettuce is shredded and mixed with mayo and a touch of buttermilk for our killer lettuce slaw. We top your burger with Tillamook Vinrage White sharp cheddar or Rogue Creamery Oregonzola blue and serve it with 'Real French Fries', which means we blanch them in oil for 8 minutes at 250 degrees and then crisp them in  375 degree oil, moist on the inside, crispy on the outside, not soggy, or you can have it with Purple Sage Farm organic salad greens.

This the best burger I have ever eaten.

Seriously,

Chef Derek

Italian Pasta Feast This Wednesday Night May 4th @ three TEN main Restaurant. Menu Below:

Chef Derek & Chef Hal will be serving a full menu inspired by the cuisines of the Apennine Peninsula. All pastas fresh & hand-made, in-house.

Mangia! Mangia! Molto Bene!

Ciao!

Menu Items Subject To Change Without Notice

Pasta Festa Italiana

Dishing Up A Full Menu Inspired By The Cuisines Of The Indian Subcontinent @ three TEN main Wednesday Night April 27th, Full Menu Below:

 
Chef Derek and Chef Hal will be slinging the curry dishes this coming Wednesday night at three TEN main. Doors open at 5 pm, Reservations accepted.

East Indian Night 4-27-11

Burger, BBQ & Home Cookin' Night @ three TEN main Restaurant. Wednesday Night April 20th. Menu Below:

Yes! We are making our burger again! Along with many other rib stickin' favorites of Chef Derek and his kitchen crew.  Enjoy it all with a bottle of nice red or an ice cold beer. We look forward to cooking for you soon.

Menu subject to change without notice

Burger & BBQ Night