18 February 2012

PRIVATE DINNER PARTY, Mark and Cindy Billington,


I have now cooked for Mark and Cindy a total of three times. They became "Fans" when they were guests at a previous dinner party and almost immediately booked me in for two parties round at their lovely home in Rownhams. This has defintely been one of my favourite menus to prepare and serve as they just seem to get better and better. Mark is a great lover of my food and we tailored up this menu, with Mark taking the lead and I helped choose the garnishes and finishing touches.



                Dinner Party Menu for Mark Billington                         



To Begin
Warmed goats cheese, blush tomato and fresh basil pesto,
                                    Roasted red pepper, virgin olive oil and balsamic dressing.
Freshly baked ciabatta bread, blush tomato and basil.



Main-Course
Pan roasted duck breast, marinated in soy and honey, 
Served pink with crispy roast duck shank in 5-spice and crispy duck pan cake roll. 
     Hand-cut chips, sauté cabbage, shallots and peas, buttered sesame and fennel seed carrots.
Red wine, cranberry and rosemary gravy.


To Follow
Vanilla and cardamom brulee, crunchy honeycomb, caramel tuille and orange shortbread. 













"Hi Gary, just a short note of thanks for a tremendous dinner on Friday. Once again you and your food stole the evening and our friends were simply blown away with the standard of cooking and presentation. You delivered another fine dining experience for all  and though every element was brilliant, for me the trio of duck was a simply stunning combination. We are working on pulling together the next evening and really looking forward to working up the next menu with you. 
Looking forward to seeing you at ours again soon." 


Mark and Cindy billington.

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