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" »
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!
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
In mid-September Kaz Thea invited me to cook at the Hailey Farmer's Market. I had my pick of the very best local produce available in this valley. I brought along my camp-stove, a couple sharp knives, some excellent olive oil and a few key seasonings and, well... I whipped up some damn tasty stuff for the Market patrons. I must say it wasn't difficult to make such delicious food with the raw ingredients to which I had access. Check out the photos below taken by Dev Khalsa: I consider what these growers are bringing us A WORK OF ART. They put that much love and focus into it. Thank you Kaz and all the Market purveyors. I can't wait to do it again next year!
Yours,
Chef Derek
Mike Heath of M&M Heath Farms
My Favorites are the Purple Cherokees and Green Zebras
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.
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