Chefs Dinner-12

Chef’s Table Dinner at Local Three with Chef Chris Hall – April, 2012

Chefs Dinner-12

Our first Chef’s Table Dinner was held in April, 2012 at Local Three Kitchen and Bar in Atlanta, Georgia.  Chef and Managing Partner, Chris Hall, whose resume includes Le Bec Fin (Philadelphia) and Fourth & Swift and Canoe (both in Atlanta), was excited to partner with us on this inaugural event.

Chefs Dinner sign

Krog Room before our guests arrived

Krog Room before our guests arrived

Local Three was named Best New Restaurant 2011 by MetroMix Atlanta.  It lives up to its accolades by preparing their dishes with the highest quality of seasonal and local ingredients to create a fresh and delightful meal incorporating innovative southern elements.

The menu for our Chef's Table Dinner

Chef Hall created an extraordinary menu for our dinner and paired each of the six courses with a wine appropriately suited to the dish.  One of our guests opted for a beer pairing, which he thoroughly enjoyed as they paired the dishes with craft beers.

Enjoying incredible food, wine, and conversation

Enjoying incredible food, wine, and conversation

Barb and John

Barb and John

Each course throughout the evening was better than the one prior to it.  Just when you thought a dish would not outshine another, the Lamb Sausage followed the Pan Roasted Alaskan Black Cod and we were all captivated by the wonderful flavors of the house-made sausage.

Pan Roasted Alaskan Black Cod

Pan Roasted Alaskan Black Cod

Lamb sausage with Risotto "Milanese", Braised Kale, Cipolinni Onions

Lamb sausage with Risotto “Milanese”, Braised Kale, Cipolinni Onions

Chef Hall came in as each course was served and gave us a brief description of the dish and why it was paired with the particular wines.  Each course was prepared especially for our evening and while the regular menu at Local Three is excellent, these dishes really showed another level of Chef Hall’s ability.  The courses were plated beautifully and the flavors were outstanding.

Chocolate Mille Feuille

Chocolate Mille Feuille

The evening ended with a tour of Local Three’s kitchen.  This kitchen is not just any kitchen.  Once home to Joël, this kitchen was custom designed for Chef Joël Robuchan.   This kitchen boasts the country’s longest single contiguous oven in North America.  Manufactured in France, the La Cornue oven measures an unbelievable 62 feet in length.  The kitchen has a total of  approximately 5700 square feet with separate room for dough making, a chocolate table, separate refrigeration with satellite monitors and separate work areas for pots and pans and dish cleanup.  This kitchen is known as one of the most elaborate every constructed.  Of course, the cost of this kitchen may be one of the reasons Restaurant Joël is no longer there and Local Three has taken over this space.

Touring the kitchen at Local Three

Touring the kitchen at Local Three

Nothing is simple to operate in this kitchen

Nothing is simple to operate in this kitchen

Even the stockpots are gigantic

Even the stockpots are gigantic

We want to thank Chef Hall for a very special evening.  We hope that you might join us for an upcoming Chef’s Table Dinner in Atlanta or a culinary tour in 2013.  We will be announcing details for both of these events in the near future.

With Chef Chris Hall late at night after a really awesome dinner

With Chef Chris Hall late at night after a really awesome dinner