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Chef Derek Gallegos
Sun Valley, Idaho
In the heart of the Idaho Rockies. Chef. Family man.
Interests: Camping with my family. Playing with my kids. Dining. Wine. Mountain biking, snowboarding.
Recent Activity
Hailey Farmer's Market Summer 2011
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Posted Feb 13, 2013 at Blue Pony Tavern
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Blue Pony Tavern Catering
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Blue Pony Tavern caters food and drink for off-site events. Please contact Chef @ ??????? for more information. Continue reading
Posted Feb 13, 2013 at Blue Pony Tavern
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FAQ of Blue Pony Tavern
Do you take reservations? We do not take reservations. First come first served. If there is a wait you may leave your cell # and pleasantly pass the time at our bar or at one of Ketchum's numerous watering holes. We will text you when your table is ready. Do... Continue reading
Posted Feb 13, 2013 at Blue Pony Tavern
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Location and Hours
We are open from 2 p.m until 12 a.m midnight 7 days a week. We are located on Main Street in ketchum, Idaho We serve a substantial appetizer menu from 2 p.m until 5 p.m., full dinner menu from 5 p.m. until 9:30 p.m., our bar is open 2 p.m.... Continue reading
Posted Feb 12, 2013 at Blue Pony Tavern
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Eating, Drinking...Living, in The Original Mountain Town
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Cold cocktails, cool wines, craft beers and the tasy plates to go with them. We know what you want to make your stay in Sun Valley a memorable one. It is our pleasure to cook for you. Come on in and take it easy at The Blue Pony Tavern... Continue reading
Posted Feb 12, 2013 at Blue Pony Tavern
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Blue Pony Menu Updated 2-12-14
Blue Pony Menu 12-14-13 by Continue reading
Posted Feb 12, 2013 at Blue Pony Tavern
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A Sun Valley Tradition Gets Reimagined For a New Era
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A Sun Valley tradition gets reimagined for a new era under the masterful hands of Executive Chef John Murcko. The first restaurant at Sun Valley Resort to receive the Murcko treatment, the new Konditorei offers a fresh take on the classic alpine café experience for breakfast, lunch, and après ski.... Continue reading
Posted Jan 16, 2013 at A STONE KNIFE
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Chef Derek Gallegos To Head Sun Valley Resort's Newest Restaurant Kitchen
Chef Derek Gallegos To Head Sun Valley Resort's Newest Restaurant Kitchen, Konditorei restaurant Continue reading
Reblogged Jan 2, 2013 at A STONE KNIFE
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Chef Derek Gallegos And Wood River Organics In Farm-To-Table Locavore Episode, Sun Valley, Idaho
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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. Continue reading
Posted Aug 25, 2012 at A STONE KNIFE
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Chef Derek Gallegos of Sun Valley, Idaho Cooks with the Early Summer in Mind
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Chef Derek Gallegos, former chef of the highly reputed restaurant threeTENmain in Hailey, and now Executive Chef of Gretchen's of Sun Valley resort shows us how he cooks some of his favorite early summer dishes...Ciao!! Continue reading
Posted Aug 25, 2012 at A STONE KNIFE
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Chef Derek Gallegos featured in Sun Valley Resort Blog
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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... Continue reading
Posted Jul 25, 2012 at A STONE KNIFE
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Chef Derek Gallegos Bakes Polenta-Sweet Potato Bread
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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,... Continue reading
Posted Apr 16, 2012 at A STONE KNIFE
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Chef Derek's '310 Main' Chocolate Cake Recipe. Finally, Yours For The Taking!
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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,... Continue reading
Posted Apr 12, 2012 at A STONE KNIFE
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Chef Derek Gallegos In April Issue of SVPN Magazine
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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! Continue reading
Posted Apr 12, 2012 at A STONE KNIFE
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Chef Derek's Semolina-Honey Bread
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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... Continue reading
Posted Apr 9, 2012 at A STONE KNIFE
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Chef Derek Gallegos is now following Jeff Korhan
Apr 4, 2012
Chef Derek Gallegos is now following Suburban Homestead
Apr 4, 2012
Argentine 5-course Wine Dinner at three TEN main Restaurant, Tuesday Evening, November 8th
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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... Continue reading
Posted Nov 4, 2011 at A STONE KNIFE
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Chef Derek Gallegos and three TEN main Featured in New York Times "36 Hours" in Sun Valley, Idaho
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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... Continue reading
Posted Oct 29, 2011 at A STONE KNIFE
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Chef Derek Gallegos of Sun Valley, Idaho 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. Continue reading
Posted Oct 28, 2011 at A STONE KNIFE
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three TEN main Dinner Menu Updated 10-19-11
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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 Continue reading
Posted Oct 19, 2011 at A STONE KNIFE
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Nordic Chef Explores Backyard, Draws Worldwide Acclaim - NYTimes.com
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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... Continue reading
Reblogged Oct 17, 2011 at A STONE KNIFE
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Six-course Italian Wine Dinner at three TEN main. Pouring Wines of Vietti and Alois Lageder
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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,... Continue reading
Posted Oct 16, 2011 at A STONE KNIFE
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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... Continue reading
Posted Oct 9, 2011 at A STONE KNIFE
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Chef Derek Gallegos of three TEN main Restaurant Cooks at The Hailey Farmer's Market
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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... Continue reading
Posted Oct 5, 2011 at A STONE KNIFE
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