A STONE KNIFE

Chef Derek Gallegos In April Issue of SVPN Magazine

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!

Chef Derek Gallegos Bakes Polenta-Sweet Potato Bread

This bread was an experiment today. I was going to make potato-barley but discovered I didn't have any crystal malt - so - I eyed a sweet spud in my kitchen and the rest is history. I took the recipe for my Semolina-honey bread, left out the semolina and honey, increased the flour and added cooked polenta and mashed cooked sweet potato. Total baking time was about 9 hours, kitchen was a little cool though. Recipe and a couple videos on technique below :

Chef Derek's '310 Main' Chocolate Cake Recipe. Finally, Yours For The Taking!

This recipe goes back to 1990, when I worked at a place called Cafe Rude in Salt Lake City, Utah. It was printed on the canister of Hershey's cocoa- simple as that. I have since adjusted it for high altitude, as per the instructions of Rose Levy Berenbaum's Cake Bible, and now use Scarfenberger Natural non-alkalized cocoa powder. I figure I've made a little over 2,000 of these cakes in the past 20 years. In the photos below I serve it with my vanilla bean gelato (recipe forthcoming) and subject it to a blizzard of grated Scharfenberger 70% chocolate. Recipe below:

Chef Derek's Semolina-Honey Bread

It's been awhile since I've baked, damn, It's been awhile since I've posted ! I closed the resto down November 18th of last year, started working as Exec. Chef at Gretchen's for Sun Valley Co. December 1st and have barely had time to kiss the family good night and see the kids off in the morning let alone do a post. It's good to be back and I'll try and be here more often.

This was my default table bread at 310. There were others I enjoyed as much: our potato-malted barley bread, our polenta baguette, our Sally Lunn. But this recipe was delicious and relatively quick. It evolved like all my bread recipes: I find a recipe in a book or on a blog, play with it, hybridize it with another recipe and I've got something I like. This bread started off as the Tartine Country loaf. I added semolina pasta flour, honey and a little whole wheat flour. I used the starter  from the Wild Yeast blog (I've been keeping this starter alive for 4 years now), and I use a small amount of yeast to speed things up a little (this was crucial at the resto when I got there a little before noon and had to have table bread ready by 5:30pm). Recipe below:

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

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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

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Manchego cheese, roasted pear, pecan chutney, orange blossom honey

Susana Balbo Late Harvest Torrontes 2009

 

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Dulce de Leche ice cream, anise cookies

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$55 per person

Gratuity not included

Chef Derek Gallegos and three TEN main Featured in New York Times "36 Hours" in Sun Valley, Idaho

By AMY VIRSHUP, New York Times Writer:

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

 

 

three TEN main & Chef Derek Gallegos Featured in Video on The Critically-Acclaimed Wine & Food Website "The Wine Travelers"

 

JR Richards, Director and Producer for the critically-acclaimed wine & food website thewinetravelers.com, meets up with Chef Derek Gallegos at  his restaurant and films the magic of three TEN main Restaurant in Hailey, Idaho.

three TEN main Dinner Menu Updated 10-19-11

Fresh Hama Hama oysters from the Olympic Peninsula, Hood Canal, Washington.

Menu and prices subject to change without notice.

Click on icon at botom of menu to read in full-screen.

October Dinner 10-19-11 Scribd

 

 

Nordic Chef Explores Backyard, Draws Worldwide Acclaim - NYTimes.com

Noma Restaurant in Denmark voted best restaurant in the world. Cooking without rules in Copengagen.

via www.nytimes.com

The chef René Redzepi’s restaurant is gaining global attention and acclaim.

By FRANK BRUNI

Noma's Shrimp and Sea Urchin Powder

Slide Show

 WHEN a cook is said to be in the weeds, it usually means he is tangled up in too many orders coming at him too fast.

But on a recent afternoon on the seashore here about an hour’s drive from Copenhagen, the Danish chef René Redzepi was, quite literally, in the weeds. Up to his knees. And what he was doing was snacking. Browsing. Like a rabbit, albeit a rabbit in charge of a restaurant that has set the culinary world abuzz.

Treating the windswept brush as an unkempt salad bar, he plucked a thin green blade.

“This is how the Vikings got their vitamin C,” he said. “It’s called scurvy grass. It has a horseradish tone.”

So it did, and the wild garden sorrel that he found seconds later tasted every bit as sharp and lemony as he had promised. For 15 minutes he and a companion nibbled on various petals, leaves and shoots, attracting stares from onlookers in a campground nearby, who no doubt wondered at their sanity and zest for roughage.

“So much of what you see here, it’s edible,” said Mr. Redzepi, who regularly dispatches his staff to collect the scurvy grass and sorrel, as well as what he called sea coriander, beach mustard and bellflowers. All of these make their way into his dishes, along with puffin eggs from Iceland and musk-ox meat from Greenland.

He is omnivorous in his exoticism, but restrictive in his geography. If the Nordic region doesn’t yield it, Mr. Redzepi doesn’t serve it, with rare exceptions (coffee, say, or chocolate).

That approach might well seem a recipe for obscurity, which is what many chefs, diners and critics predicted for his restaurant, Noma, when it opened in Copenhagen in 2003.

“You have to understand how hard it was for them at the start,” said Daniella Illerbrand, the general manager of Mathias Dahlgren, a restaurant in Stockholm. “People didn’t understand what he was cooking. They wanted foie gras. He gave them cloudberries.”

Seven years later, Noma is an international sensation, as is Mr. Redzepi, 32. On a trip to New York early last month to promote his cookbook, “Noma: Time and Place in Nordic Cuisine,” to be published by Phaidon Press in the fall, he was treated to a hero’s welcome from some of the city’s most celebrated chefs: Dan Barber, Daniel Humm, David Chang, Paul Liebrandt, Wylie Dufresne. (Mr. Chang and Mr. Dufresne have, over the last few years, become close friends with him.) “Nightline” taped a segment with him, and he was invited to sit in that somber, ennobling darkness otherwise known as the set of “Charlie Rose.”

The following week, when he had returned to Copenhagen, the stream of visitors into Noma included the chefs of two restaurants in Spain with three Michelin stars apiece (Noma has two) and a sommelier from the Chicago restaurant Alinea. An assistant to the chef Jean-Georges Vongerichten called to ask if Mr. Vongerichten and three companions could come in for lunch the next day. Mr. Redzepi paced the Noma kitchen nervously trying to figure out some way to fit them in, but couldn’t.

“We have to come up with some kind of system,” he said, sighing heavily. Noma books up three months in advance, and with just 12 tables accommodating 40 or so guests, it doesn’t have much wiggle room.

A fair share of the demand and attention flows from Noma’s anointment in April as the best restaurant in the world, at least according to an annual poll of food writers, prominent restaurateurs and other industry insiders conducted by San Pellegrino, the Italian mineral-water company. Most years, the survey draws little notice. But when it lifts an establishment in tiny, wintry Denmark above legends like El Bulli in Spain and the Fat Duck in England, there’s considerably more chatter.

Denmark, after all, isn’t Provence or Catalonia. For a locavore chef, in particular, it has limitations. But Mr. Redzepi has air-dried, pickled, cured, foraged and researched his way around them. He has taken what could be a set of ankle weights and turned them into wings, his culinary accomplishments drawing all the more regard for the degree of geographical difficulty built into them.

“There’s so much more out there than we realize,” he said over a lunch after his nature expedition, referring to what can be harvested not just in Scandinavia but almost anywhere.

The lunch, it should be said, was in an old-style Danish restaurant and consisted of old-style Danish food: pickled herring, rye bread, smoked halibut, rye bread, smoked salmon and more rye bread, with beers and shots of aquavit liberally thrown in. Mr. Redzepi is no purist and no saint.

At Noma, he said, “We’re not trying to change the world, and I’m not being judgmental.”

He is, instead, acting on the premise that the most special, inimitable contribution a restaurant can make is to serve the food that is freshest and truest on its given patch of the planet, to sift through that region’s flora and fauna for unfamiliar flavors, to scour its forgotten traditions for ingredients that cooks have stopped using. (Mr. Redzepi works with two Danish food historians.)

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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▪
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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▪
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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

 

Chef Derek and His Son Winston in Parma, Italy

 

My wife Andrea, our then 8 month-old son Winston, and I spent two weeks in Parma, Italy in April of 2008. We rented an apartment in the Palazzo dalla Rosa Pratti. Winston and I are just outside the Rossi Prati while listening to the accordion player. He was playing in the same spot every day we were in Parma. Andrea and I so enjoyed his music! Winston- not so thrilled. What beautiful, cherished memories!! Stay tuned for our Italian themed wine dinner coming this October 25th, a Tuesday night.

Ciao, Chef Derek