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From The Chef
Executive Chef , Patrick Bundock
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“The term ‘Country cooking’ usually make us think of crusty warm bread, rich soups full of chunky vegetables, and roasted or barbecued steaks or poultry with lots of butter and fresh herbs to enhance the natural flavors. All of the great European cuisines started out as ‘country cooking’ – their later popularity built on the solid foundations of wholesome, full-flavored ingredients. California Wine Country cooking derives from the same heritage – with the added benefit of California’s virtually perfect climate. Where many Italian and French cuisines have their roots in warm to cool-climate environments, in California there is the added variety of vegetables and fruits like mangos, chilies, avocados, bell peppers, and herbs like lemongrass and cilantro that give entirely new dimensions to dishes like ribs or chicken or beef while still being flavorsome and delicious." |
“Add wines from some of the newest and most respected vineyards on the planet and you have a dining experience that satisfies every kind of palate."
“Our menu items feature 100% organic vegetables from local Thai farms selected for their ‘sustainable farming’ methods – cultivated free of pesticides, herbicides or chemical fertilizers."
“All of the meats on our menu are likewise free of chemical-, hormone- or anti-biotic- ‘enhancements’ or additives, and are prepared using brining and marinades that naturally increase succulence and let the natural flavors come through. Our beef, veal and lamb are certified Halal – antibiotic- and hormone-free. The pork and chicken are sourced from Betagro and are export quality.
We use only light sauces and reductions so that the natural flavor of the meat remains the highlight of the dish, and of course, we use no MSG.
There’s more information below and I encourage you to read it – but as my grandmother used to say, “The proof of the pie is in the eating not the chin-wagging!”, so do come and join us at Three and TASTE the difference.” |
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What is Northern California Wine Country Cooking?
Food and wine have always gone together. Most of the great cuisines of Europe came from the same regions where the great wines were being grown.
In the late 1970s the developing wine growers of Northern California received a very happy surprise. In a blind-tasting in France, the wines from California were voted better than their French and European counterparts and Californian wine was suddenly on the international map. More vineyards sprang up in a region especially suited for grapes due to the extremely stable climate, and new varieties of wine began to make their debuts.
Local chefs began creating dishes to pair with these new varieties and a unique cuisine was born. One of the leading new chefs was John Ash, who insisted on using organically sound ingredients, and North Californian Wine Country Cooking quickly became famous, not only for adventurous taste combinations but also for full-flavored and nutritious meals.
• Organically sound ingredients
• Mostly grilled
• Full Flavored & Adventurous Combinations
• Pairs Perfectly with Wine
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What is Organic Food?
Does It Really Matter?
Organic foods are certified according to these
international standards:
• ISO 9001 : 2000
• Good Manufacturing Practice or GMP
• Hazard Analysis & Critical Control Point or HACCP
• ISO 17025 (for laboratory standard)
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Organic Crops - Vegetables, Grains, Fruits are grown without the use of chemical pesticides, artificial fertilizers, human waste, or sewage sludge.
Organic Poultry, Pork, Beef, Lamb is grown without the use of offal-based feed, antibiotics or growth hormones, not genetically modified.
What Does it All Mean? Organic foods are healthier to eat and taste better. An organic apple will taste sweeter and the flesh will be firmer. The same is true of all organically grown foods.
Where Do We Get Our Organic Foods?
• Vegetables and fresh herbs from local farms that practice sustainable farming.
• Pork and Chicken from Betagro, who certify their produce free of antibiotics, hormones and diseases.
• Beef from the Thai-French Butchery who also certify their produce organically sound.
• Lamb from a farm on New Zealand’s North Island which conforms to the same international standards.
• Atlantic Salmon comes from Norway where this species of salmon is fish-farmed in its native environment.
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Sustainable Farming
Sustainable Farming refers to the ability of a farm to produce food without causing irreversible damage to ecosystem health.
When farmers grow and harvest crops, they inevitably remove nutrients from the soil, which causes nutrient-depletion.
Sustainable Farming replenishes the soil while minimizing the use of synthetic fertilizers, pesticides or phosphates.
Chemical Pesticides can have a toxic effect on humans and livestock. Sustainable Farming also reduces disease or pest problems without the need for antibiotics or toxins.
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Sustainable Farming is becoming increasingly popular in Thailand and results in better health for the land, the farmers and the consumers.
From a diner’s viewpoint, ingredients purchased from farmers who practice sustainable farming are more nutritious, better quality, and more full-flavored.
THREE’s Executive Chef, Patrick Bundock, regularly travels throughout Thailand visiting farms which practice sustainable farming to buy the ingredients that he uses in his recipes.
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