Special Events, & Catering
Tel (404) 968-2700
events@localthree.com


Going, Going, Gone... Bourbon Dinner
"You have Pappy Van Winkle?" We get that question a lot. And right now, we're plum out of Pappy. But we have another opportunity for all our bourbon loving friends that might be even more unique and hard to find than a bottle of Pappy 23. Join us on September 7th as we host our first "Going, going... gone......" dinner in the Bushwood room at Local Three celebrating five of the most unique and hard to find bourbons in our vast collection. These are the "one offs," the single bottles from extremely limited production runs that we want to share with you. From orphan barrels stored at the old Stizel-Weller distillery (Barterhouse 20 & Blowhard 26) to whiskey that survived a tornado, these are some of the most rare & unique offerings in our collection. We could only get one bottle of each of these bourbons so when they are gone, we're done. This is it. We've only got enough whiskey for 24 people so tickets are sure to sell fast!

First Course:
Macerated Local Peaches- goat cheese, vanilla, basil, brown butter
Barterhouse 20 year

Second Course:
Smoked Maine Diver Scallop- marinated squash & zucchini, fennel, clove
Old Blowhard 26 year

Third Course:
North Georgia Mountain Trout- fregola sardo, charred onion, orange
Parker's Heritage Promise of Hope

Fourth Course:
Peppercorn Crusted Venison Denver Leg- whipped potato, honey roasted carrot, cherry
E.H. Taylor Warehouse C Tornado Survivor

Dessert:
Ginger Panna Cotta- sorghum, golden raisin, mint
Parker's Heritage New Edition

Sunday, September 7th, 7:00pm, Bushwood room

$200 per person all inclusive of tax + gratuity Purchase Tickets Here

Paul Hobbs Wine Dinner
Forbes magazine published an article in 2013 referring to Paul Hobbs as the "Steve Jobs of the wine world."

Please join us to find out why!

Paul's brother Matt will be on hand to regale you with the history, and a glimpse into the future, of this extraordinary wine producer!

Twice named Wine Personality of the Year by Robert Parker, Hobbs was first hired by Robert Mondavi for his expertise in oak aging, he then moved on to Opus One and later Simi Winery. Hobbs is also credited with recognizing, despite the skeptics, the winemaking potential in Argentina, (while we were all distracted and busy swooning over California). His efforts helped bring that region into global focus. Now he's busy running Paul Hobbs Winery and Vina Cobos in Argentina. He's also consulting, sharing his knack for finding good dirt with winemakers across the globe.

Taste an array of wines from the Paul Hobbs and Paul Hobbs Imports books, while enjoying a fantastic menu created by Chef Ben Barth.


Reception:
Preserved Pearson Peaches- bacon, goat cheese, lemon
2013 Pulenta Estates Pinot Gris

First Course:
Crudo of Maine Diver Scallop- yogurt, lime, pineapple, basil
2012 Chardonnay, Russian River Valley

Second Course:
Mississippi Rabbit Sausage- cherry, gnocchi, braised hazelnut, chard
2013 Alto Limay Joven Pinot Noir
2012 Pinot Noir, Russian River Valley


Third Course:
Pepper Crusted Venison Denver Leg- caramelized onion, bok choy, plum
2011 Bramare Malbec, Uco Valley

Fourth Course:
Braised Wagyu Beef Brisket- smoked polenta, roasted fennel, cassis jus
2010 Bramare Cabernet Sauvignon, Luján de Cuyo

Dessert:
Petit Fours & Mignardies


Monday evening, September 15th.
Reception begins at 6:30, with dinner following at 7:00.

$125 per person, plus tax and gratuity
Purchase Tickets Here

Big Green Egg Beginner's Cooking Class
SATURDAY, September 6th, 11:00 AM

Grab your spot fast for this incredibly educational class that Chef Todd Mussman will be host on the patio at Local Three. This class will feature a variety of topics such as:
A little history.....What the heck is a Kamado anyway?
Setting up for success.....Things you need to ROCK the grill
Come on baby light my fire.....
You are in control of the heat.......wield it like a Boss!
The Food....Some Dishes & Ideas

Chef Todd will give full instruction, demonstration, and answer questions along the way. Guests will be offered 3 glasses of wine, beer, or single mixer cocktails throughout the class. After preparing a multitude of delicious items, the group will sit down to enjoy a family style meal in our Knights of Revelry private dining room.

MENU - To Be Determined...

Example menu:
Smoked Scallops, "BLT"

Cebois Relleños al Carboń - baked stuffed roasted sweet onions filled with beef picadillo, tomato coulis

Grill Roasted Mussels in Wine - garlic crostini

Coppa Chops "Milanese" - Gum Creek Farm pork shoulder, pan sauce of mushrooms, tomato, wine basil & pecorino

Assorted sweets from our pastry department


$150 per person, all inclusive of tax & gratuity (plus a small service fee from Brown Paper Tickets)
*$114.78 + 8% tax + 21% gratuity + BPT fee* Purchase Tickets Here

THE CHEF’S TABLE – NO BOUNDARIES & UNCENSORED!
Chef’s Table seats in the kitchen for each evening’s dinner service for 2-4 people. The varied menu is inspired by the chef’s fancy and whatever is freshest that day. It's approximately 8 courses (depending on portion size)- with pairings – until you cry “Mercy!” $150 per person, all inclusive of tax and gratuity. Please contact Carly Monroe to make reservations: carly@localthree.com

 
  TEL - 404.968.2700 | 3290 NORTHSIDE PARKWAY ATLANTA, GEORGIA 30327   |    HOURS  
  LUNCH: MON - FRI 11:30 – 2:00   |   DINNER: MON - THURS 5:30 – 10 FRI - SAT 5:30 - 11 SUN 5:30 – 9   |   SUN BRUNCH: 10:30 – 2:00   |   BAR OPENS DAILY at 4pm  
SITE DESIGN & PRODUCTION - KLENDESIGN