Chef Derek Gallegos will prepare a menu inspired by the cuisines of Northern Italy to accompany the wines of Alfredo Viettiof 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
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
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
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.
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.