A STONE KNIFE

Chef Derek Gallegos of three TEN main Restaurant Cooks at The Hailey Farmer's Market

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

 

Sun Valley Magazine's Julie Molema Writes Glowing Review of three TEN main Restaurant for their 'YUM' Food Blog

three-TEN-main

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.

 

three TEN main Dinner Menu Updated 9-15-11

Farmer's Market heirloom tomatoes from M&M Heath farms in Buhl, Idaho

Menu and prices subject to change without notice
September Menu Scribd

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

 

 

 

Fresh Washington Golden Chanterelles and Other Specials on The Menu at three TEN main Restaurant

This is a 6 pound pile of Golden Chanterelles I received today from Foods In Season, 1st choice of America's top chefs for the freshest wild, foraged and sustainably harvested foods, based in Washougal, WA. We are going to roast these and bathe them in a light cream sauce which we put over grilled fresh Columbia River King salmon with roasted M&M Heath Farm new potatoes and King's Crown Organics sweet corn on the side.

These babies are Painted Hills Oregon beef short ribs ready to go in the oven. I'll braise them with Moscato white wine, fresh thyme, tomatoes & garlic. They'll be served over Chef Hal's potato gnocchi with a goulash sauce and house-made mascarpone/caramelized onion quenelles.

 

Heath Farms heirloom tomatoes and Italian Pecorino-Romano tossed with Wood River Organics mesclun, balsamic syrup and extra virgin olive oil and served over Bigwood Bakery Campagna bruschetta (pronounced broo-sKetta in Italian, not brooSHetta).

Mangiamo!

Chef Derek

 

Beautiful Columbia River Wild-Caught King Salmon on The Menu at three TEN main Restaurant

This 16 pound beauty was pulled out of the Columbia River just 2 days ago. We recieved it via FED Ex today from Foods In Season, 1st choice of America's top chefs for the freshest wild, foraged and sustainably harvested foods, based in Washougal, WA. We are going to serve this up with a shitake mushroom cream suce and roasted M&M Heath Farm new potatoes and King's Crown Organics sweet corn from the Hailey Farmer's Market. Also on our special menu: Heath Farm heirloom tomato bruschetta with house-made mascarpone cheese, fresh Alaskan halibut from Yakutat Bay, squash blossom rellenos stuffed with Idaho Rollingstone chevre & mole verde. Idaho Kobe beef tataki from M&N Cattle Ranch...and much, much more. Come on down! Mangiamo! Chef Derek.

 
A fresh Yakautat Bay 30 lb. halibut

 

Some Very Fresh Alaskan Halibut and British Columbia Kusshi Oysters on The Menu at three TEN main Restaurant

This 30 pound beauty was pulled out of Yakutat Bay just 2 days ago. We recieved it via FED Ex today from Foods In Season, 1st choice of America's top chefs for the freshest wild, foraged and sustainably harvested foods, based inWashougal, WA. We are going to serve this up with fresh tomatoes & sweet corn from the Hailey Farmer's Market, quinoa-fresh herb salad & red chimmichurri sauce made with roasted piquillo peppers and smoked Spanish paprika. I also got in 6 dozen fresh Kusshi oysters from Deep Bay, British Columbia in the Salish Sea, serving them with ponzu sauce or fresh grated horseradish root with cocktail sauce. Come on down! Mangiamo! Chef Derek.

 

three TEN main Dinner Menu Updated 8-1-11, Menu Below:

Menu and prices subject to change without notice

August Dinner Scribd

Chef Derek Gallegos and three TEN main Restaurant Featured in Hailey's Weekly Sun Newspaper

"Gallegos puts a modern twist on family tradition" Read the whole story by Weekly Sun writer Rian Ervin. Click on article below to read in full screen.

Open publication - Free publishing - More free music

Todos los Lunes "La Rosa de Inez" night at three TEN main. Serving a Mexican menu inspired by the cooking of chef Derek's Grandmother

My grandmother, Inez Armijo Gallegos, was from a small town named Reserve  in southwest New Mexico, on the Arizona border. It is located at the base of the Tula Rosa mountains in the Gila National Forest. The mountains got their name from the rose-colored reeds that grew along the banks of a river in south-central New Mexico. Her son James was born in Reserve in 1941 and 6 years later the family- Inez, My Grandpa Santiago, my Dad James, and my Uncle Moises- moved to Bingham Canyon, Utah. It was just after grandpa served in WW2 and  there was much good work to be had in the copper mines of the Salt Lake Valley's Oquirrh Mountains.

My Dad learned how to make every dish my grandmother ever made and throughout his whole life- as a Marine, a miner, a father and husband, an entrepeneur- never forgot what made his cooking something beyond special: It was what my Grandmother learned in that small town nestled among the piñon pine, juniper and sagebrush. I strive to reproduce this for my special guests at my flagship restaurant, three TEN main, every Monday night.

 

Yours,

Chef Derek James Gallegos