Chef’s Table Dinner at Local Three with Chef Chris Hall and Asparagus and Prosciutto Salad

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

Happy Diners

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

Nothing is simple to operate in this kitchen

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 the fall.  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

Inspired by the salad we had at our Local Three Dinner, I created a similar dish at home.  Asparagus and Prosciutto Salad is perfect for this time of year.  Beautiful fresh asparagus is still available locally in many parts of the country.  This salad combines fresh baby greens with thinly sliced asparagus, finely chopped hard cooked eggs and prosciutto.  Topped with homemade Parmesan croutons and dressed with a Sherry Vinaigrette, this is a lovely salad to serve with any meal.

This is a delightful salad to serve during the summer

Asparagus and Prosciutto Salad


Mixed baby lettuces
Thin slices of fresh asparagus
Finely chopped hard boiled egg
Slices of Prosciutto
Homemade croutons (made with leftover French baguette)

3 Tablespoons Extra-virgin olive oil
2 Tablespoons good sherry vinegar
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


Compose salad first layering baby lettuces and then topping with thin slices of asparagus and finely chopped egg. Put a few slices of Prosciutto in the middle of the salad and garnish with croutons. Drizzle with vinaigrette.

Whisk all ingredients together in a small bowl. Set aside until ready to use.

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