Summer Bounty Dinner
**This event has ended.**
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Join us Friday, August 10 at 7pm for a special summer dinner showcasing the best of the seasons ingredients!
This five-course menu will be designed and prepared by Chefs Chris Hall and Ben Barth using the best of the season’s produce!
This intimate dinner will be hosted in Local Three’s Knights of Revelry dining room, which seats only 12 people.
At $60 per person plus tax and gratuity, this experience is both a rare treat and a great value! Grab your tickets now before they’re gone.
burrata, rocket + lemon agrumato + maldon salt
Summer Corn Risotto
gulf shrimp + basil + sweet pepper relish
‘nduja, butterbean + 18 month parmesan
Wood Oven Roasted Pork Loin
bacon + summer melon + watercress + cornbread
Warm Blueberry Cobbler
vanilla ice cream
Beverages are not included in the ticket price.
Guests will be able to order from our full beverage menu (wine, beer, cocktails, and spirits).
A word from Chef…
Tuesday, August 7, 2018
“Joël Robuchon passed away yesterday. For those unfamiliar, he was a Michelin Star French chef and restaurateur with this pretty amazing career, but he had this quote that really resonated with me: ‘The older I get, the more I realize the truth is: the simpler the food, the more exceptional it can be.’
For me, that’s what summer is all about, allowing the ingredients to shine. Summer is my favorite season to cook. It features some of the best, most versatile ingredients of the year at their freshest. That’s why we love hosting our Summer Bounty Dinner, to celebrate these delicious standalone foods and allow them to steal the show.For example, I made the summer corn risotto on the menu for a private party recently. People thought we put sugar in our corn, but we didn’t! We simply cook it at the right time of year when its most ripe and full of the sweetest flavor and it really makes for an exceptional dish.
The Summer Bounty menu might have a little Italian flair and that’s just because I feel like summer in Italy is fantastic. If I had to pick a favorite dish on the menu, it would have to be the Pomodoro. It’s a simple dish, super light with great flavors of tomatoes, olive oil and basil – it just tastes like summer.
We encourage you raid your cellars and grab a couple summer bottles of wine to bring with you for pairings. For me, this is white wine food, but I’d say you can always start with a nice, light white for the first and second courses and then go with a lighter red from the third course on.
We hope to see you around the table with us Saturday!”
— Chris Hall