29 April 2012

Private Dinner Party, Grayshott, April, 2012




My latest Private Dinner Party went down great this weekend, being my fifth successive Dinner at The Grayshott Gallette, near Petersfield. It was particularly rewarding as some new friends, Jody and Kate Baker came along to sample my food. I cooked for 26 covers, making it a busy one, which was both challenging and hard work, but a great accolade when I received lots of positive feedback. 







Menu


Canapes:

Goats cheese, Parma ham, Blush tomato,
x x x

Crispy duck rolls, Sweet chilli dipping sauce,

x x x
Spiced vegetable fritters. Minted yoghurt, Fresh sliced mango, Red chilli,


To Start:

Seared carpacio of British beef, 
Cracked black pepper, sea salt, rocket leaves, black olives, parmesan shavings,


Main-Course:

Baked fillet of sea bass, Slow roasted tomato, rocket and garlic pesto,
Boulangiere potatoes, Glazed carrots, Steamed broccoli, Tarragon butter sauce,


To Finish:

Fresh Hampshire strawberries, macerated with black pepper, caster sugar and olive oil,
Brandy snap basket, Red berry coulis, Chantilly cream.











Grayshott Gallette Dinner Party, December
Grayshott Gallette Dinner Party, January
Grayshott Gallette, Dinner Party February
Grayshott Gallette, Dinner Party March 
Grayshott Gallette Dinner Party, April



Private Dinner Party, Kev and Ellen



Another Private Dinner Party coming form a recommendation through Jules and Sue Porter who must be my biggest food fans. It is such an accolade for me each time I cater for a dinner party through word of mouth and my latest one was as rewarding as any, cooking for a great couple and their friends in their lovely home in Alton. 

Celebrating Ellen's Birthday, we used some of her favourite ingredients in the menu which I put together from the list that Kev gave me. I got great feedback from the evening and was really happy with the way things went, adding another successful dinner party to my repertoire.






Menu

To Begin:

Freshly made cheese and blush tomato granary bread, olive oil and balsamic,

Seared scallops, black pudding, pea puree, Parma ham crisps,


Main-Course:

Mille fuille of British beef fillet medallions, puff pastry, Saint Agur, Pancetta,
Hand cut chips, curly kale, tender stem broccoli, glazed chantaney carrots,


To Finish:

Bailey's and toffee cheesecake, crushed meringue, caramel tuille,










22 April 2012

Private Dinner Party, Gina Bate



I cater for many different occasions at Private Dinner Parties, but Hen nights have become increasingly popular. My latest Event was for nine girls, celebrating their Hen night at home with ChefGary producing four great courses. Gina first contacted me last year to fix a date and I met with her a few months ago to help with choosing the menu. Over a few emails, we finalised the choices and I have been looking forwards to creating the menu since. I had a little extra help in the kitchen with The Wiltshire Chef, whom I will be working together with more often in the future.



Menu


Canapes:

Caramelised figs, Saint Agur, Parma ham, balsamic, cinnamon, honey,
x x x
Crispy King prawn wonton, sweet chilli sauce,
x x x
Tuna maki, pickled ginger, wasabi, soy,
x x x
Chicken satay, roasted cashew nut and chilli dip,


To Begin:

Cream of pea and asparagus soup, smoked pancetta, fresh mint,


Main-Course:

Seared sea bass fillet, Thai coconut curried sauce,
Udon noodles, roasted butternut squash, tender stem broccoli, 


To Finish:

Trio of desserts:
Lemon brulee, white chocolate and mint cheesecake, vanilla and honeycomb ice cream,



The girls enjoyed the canapes in the kitchen area before sitting down and having the remaining three courses served at the table. I received plenty of warm compliments and great feed back from all the guests which always makes my evenings the more rewarding.


 "
Well wow, what a night!

Thank you so very much for all the hard work you went to to make our evening such a success. We were all singing your praises and still talking about it today. I was especially impressed when I realised how clean and tidy my kitchen was after you left! I shall definitely be booking you up again for something else.

Very many thanks

Gina



18 April 2012

Private Dinner Party, Sue Porter, Birthday Celebration.

"Jules and Sue Porter are at the top of the list when it comes to experiencing and enjoying 
ChefGary's Private Dinner Parties"








I love cooking for people who love good food and Jules and Sue Porter are at the top of the list when it comes to experiencing and enjoying ChefGary's Private Dinner Parties. We became great friends since they produced some amazing photography at our wedding nearly five years ago and since I started my Private Dinner Party business we have been seeing a lot more of each other! Jules is also a fantastic chef and I have experienced some of his fab curries which I also love to cook, being a great lover of utilising Asian spices and Asian cooking styles. 

I sat down with Jules and his lovely wife Sue about a month ago to plan a menu for her upcoming  big 50! Sue gave me a great list of likes/dislikes to work on and I put up a selection of dishes together which was then narrowed down to produce the final draft with seven delightful courses! 

I attained great pleasure from preparing the food for a comradely bunch of friends and had greater rapture and delectation from serving it on the evening. It was also great to see Mark and Cindy Billington whom I have also cooked for on several occasions, topping the evening off perfectly. As always, Jules and Sue were formidable hosts and made me part of their celebration. Joining in at the table with all the guests is always an honour and receiving such great compliments really makes my work so rewarding.




Menu


Canapes:
White crab meat, celeriac, grapefruit, lemon, black pepper,
x x x
Bruschetta, Blush tomato, red chilli, griled halloumi,
x x x
Bresaola, Queen olives, blush tomato, Parmesan,

Soup:
Roasted red pepper, tomato, chorizo and chilli,

To Start:
Saute King prawns, chorizo, rocket leaves,

To Refresh:
Pink champagne and raspberry sorbet,

Main-Course:
Assiette of Roast chicken, Red wine and tarragon gravy,
Seared breast, Parma ham, Confit of drumstick, 
Crispy roast thigh, wild mushroom stuffing,
Roasted sweet potato fondant, Curly Kale, Roasted Carrots, 

Dessert:
Duo of creme brulee,
Vanilla and honeycomb, Raspberry and white chocolate,

To Finish:
Cheese board, 
Crackers, celery, apple, black grapes, 
caramelised red onion chutney.













Thanks to Jules for the great photos of the canapes!