Friday the 29th was Chad’s 40th birthday. To celebrate I took him to the Local Three for the Chef’s Table dinner. This is our 3rd visit to Local Three and we have been blown away each time. This time was beyond our expectations, we knew it would be great since we’d get multiple courses and they would all be a surprise but we really had no idea how much effort they would be putting into pairing the perfect drink with each course and what thought actually went into each course for that matter. Everything was superb and we couldn’t have asked for better service or a better experience.
Before I continue, I’d like to give a big thanks to Sarah our favorite server, for such great service. Laura who did such a great job with wine pairings and explanation of all the dessert wines. Ben the chef who also made the experience exceptional by explaining everything about what we were eating and where it came from, and how it was prepared. Gary the pastry chef, and the sous chef, who’s name I didn’t get. Now on to the 10 incredible courses that we had during the chef’s table dinner:
Thank you Ben, Sous Chef, Laura and Sarah (our favorite server)!
I will list the beverage first then the course:
Course #1:
Shooter McGavin – 4 Roses Bourbon and other goodness – It was sort of like an old fashioned but not exactly either way I am a bourbon fan, Chad isn’t but we both enjoyed it.
Shooter McGavin
Cheddar, Bacon & Thyme Popcorn
Yes it’s as good as it sounds! This is the perfect starter! Big hunks of bacon and powdered cheddar and very tasty and perfect with the Shooter McGavin.
Cheddar, Bacon & Thyme Popcorn
Course #2:
Mont Marcal – which is a light bubbly champagne-esque beverage from Spain.
Mont Marcal
Watermelon Salad – Blue Cheese Mousse, Fennel, Almond, Saba.
When we heard that it was blue cheese mousse with fennel and watermelon we were skeptical, I love blue cheese but it didn’t seem to match, but this is why I’m not the chef. This mixture as odd as it sounds was absolutely PERFECT!
Watermelon Salad – Blue Cheese Mousse, Fennel, Almond, Saba.
Course #3:
CEP Russian River Valley Rosé – this was a nice and crisp Rosé
CEP Rosé
Local Heirloom Tomato Gazpacho – Smoked Trout Cream, Summer Vegetable “Tartare”
I am not a fan of gazpacho mainly because I think soup should be hot. I’m not a stickler about most things, but soup needs to be hot. This gazpacho was fantastic, and seeing that it was 106º outside I was damn glad to be served a cold soup. I would probably return to Local Three just for this. It really is THAT good.
Local Heirloom Tomato Gazpacho – Smoked Trout Cream, Summer Vegetable “Tartare”
Course #4:
Mother Earth Sunny Haze Hefeweissen – I love Hefe beers, this one was quite good, Sarah our amazing server picked this one for us, as she knows my love of the Hefe, she said it was a lot like the Allagash Wit and she was right. This complimented the Scallop dish perfectly
Mother Earth’s Sunny Haze Hefeweissen
Pan Seared Diver Scallops – “Creamed” Corn, Cherry Tomato, Arugula, Bacon Vinaigrette
Chad was over the MOON about getting scallops, these were cooked perfectly all of the flavors gelled together perfectly.
Pan Seared Diver Scallops – “Creamed” Corn, Cherry Tomato, Arugula, Bacon Vinaigrette
Course #5:
Cristom Pinot Noir – Willamette Valley Oregon – I love Pinot Noirs especially from Willamette Valley, it was not as light as usual and had a nice rich earthy flavor that went well with the Salmon.
Cristom Pinot Noir
Pan Roasted Wild Blueback Salmon – Mousserone Mushroom Risotto, Sun Sugar Tomato, Celery.
Chef Ben came out to explain how awesome this piece of Salmon really was, it was line caught and from an area which had just opened up to salmon fishing. The fish was so fresh tasting, and not fishy at all. I love salmon but I know that it can be a rather strong fish. This had such a great flavor and the risotto was such a perfect match of flavors bravo!
Pan Roasted Wild Blueback Salmon – Mousserone Mushroom Risotto, Sun Sugar Tomato, Celery.
Course #6:
Domaine Pélaquié – Côtes du Rhône – Chad and I love Côtes du Rhône , and this one certainly did NOT disappoint.
Domaine Pélaquié – Côtes du Rhône
Gum Creek Farms Porchetta – Mike’s Sagne Pasta, Cannelini Beans, Bacon Sugo.
When this was served I had no idea what it was, but it sure looked good. It was served in the cutest little copper pot. Porchetta is thinly sliced pork, and this version had it with a specialty pasta white beans and bacon on it, nothing like pork served up with a little pork, right? At this point I was getting full…. Just so you know.
Gum Creek Farms Porchetta – Mike’s Sagne Pasta, Cannelini Beans, Bacon Sugo.
Course #7:
Vina Cobos Felino Cabernet Sauvignon – Nice hearty and very earthy cabernet. Though I was full and it was hard to stuff anything else in.
Vina Cobos Felino Cabernet Sauvignon
Masami Ranch “10 Star” Wagyu Flatiron – Garlic Whipped Potato, Asparagus, Mushrooms, Crab Hollandaise
Despite being full, and it was hard to stuff anything else in, I managed to eat every morsel of this dish. The flat iron steak was cooked to perfection, nice and pink in the middle. I was a little worried about the crab hollandaise as I do not like crab. I couldn’t really taste crab, but there was something to it, and I have to say that it added a unique flavor – a GOOD unique flavor and I found it to be quite delicious.
Masami Ranch “10 Star” Wagyu Flatiron – Garlic Whipped Potato, Asparagus, Mushrooms, Crab Hollandaise
Drinks!
Course #8:
Mango Kiwi Sorbet – this was a perfect little palate cleanser and dare I say break from the food action.
Mezzo – Kiwi Mango Sorbet
Course #9:
Ommegang – Rare Vos Too bad I was completely stuffed because I really couldn’t enjoy this beer like I know I would have, it’s a Belgian Pale Ale and as with all of the other Ommegang beers it’s awesome.
Ommegang – Rare Vos
Cheese Plate:
Lamb Chopper, sheep’s milk, Cypress Grove Creamery, California – this cheese was nice and light and on the nutty side.
Cocoa Cardona, goat’s milk, Carr Valley Cheese Co., Wisconsin – this was kind of the same but a little firmer in texture.
Big Ed’s Farmstyle Gouda, cow’s milk, Saxon Homestead Creamery, Wisconsin – This had a great gouda flavor to it.
Great Hill Blue, cow’s milk, Great Hill Dairy, Massachusetts – I love love love a good blue cheese, and this was it. It was so blue that it burned my mouth. I was in LOVE.
Flatbread, Emily G’s Jam, Skip & Cookie’s Honey
Cheese Course
Course #10:
Dessert – “Bring tha Thunda” AND THEY DID!
Dessert Wines:
Honig Wine – Honig Sauvignon Blanc – Napa Valley
Chalk Hill – Semillion
Banyuls – Grenache
Honig Wine, Chalk Hill & Banyuls
Honig Wine – 2011 Honig Sauvignon Blanc , Chalk Hill – Semillion and Banyuls – Grenache
I am not a fan of dessert wines, they are much much too sweet for me. Also I once drank to much tawny port and it made me sick and I really can’t handle them now. I do know that these were good, because I did sip at each of them, but keep in mind I had already had 7 tastes of either wine beer or bourbon. I didn’t need much more. The Chalk Hill was Chad’s favorite as it was very close to his 1863 Madiera Solera that I got him for our 1st Anniversary. The Banyuls Grenache was very much like Ruby Port. The Honig was a lot like a traditional Gewürztraminer.
“Twix” Bar – Shortbread, caramel, White Chocolate — THIS was my favorite by far, a homemade butter cookie, with SALTED caramel dipped in white chocolate. I really want another one.
Homemade Twix Bar
Spring Strawberries – Ricotta Cream Cake, Strawberry-Balsamic Jus – This cheesecake was soo light and fluffy and delicious, but I was busy with my “twix” bar.
Spring Strawberries – Ricotta Cream Cake, Strawberry-Balsamic Jus
White Chocolate Ice Cream Bar – kiwi sauce – This was very interesting, I really liked it, but again I was really busy with that twix bar. Chad loved his birthday garnish.
White Chocolate Ice Cream Bar – kiwi sauce
Chocolate Peanut butter cake – This was Chad’s favorite, it was amazing… but it wasn’t my twix bar.
Peanut Butter Cake
Ice Cream with graham crackers – I ate quite a bit of this, as I love ice cream and graham cracker crust.
Ice Cream with graham crackers
Dessert – “Bring tha Thunda”
My hat’s off to Gary who presented this treat to us!
Gary the pastry chef
I really am even more impressed with Local Three after this experience. We were treated so very well, the kitchen is immaculate and the service was awesome as usual. The chef’s table dinner runs about $150 per person that might seem steep to some, but look at they serve you. I would recommend sharing this experience for a special occasion, birthdays, anniversaries etc. I might just have to go back for fun, as it’s an ever-changing menu. I love what Local Three is doing with cooking with local ingredients when they can and choosing to work with sustainable and green farms with all of their food. Thank you again!
Chef Ben and his cool hat!
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