27 May 2012

PRIVATE DINNER PARTY, Grayshott, May, 2012



Four delicious courses of fantastic cuisine from ChefGary for my latest Private Dinner party. Starting with a delectable selection of canapes, with plated courses of warmed potato salad, Assiette of duck and finishing with  a rapturous white chocolate and fresh minted cheesecake. 



Menu


Canapes:

Goats cheese, Blush tomato, fresh basil, wholegrain toast,
x x x
Caramelized Plums, Parma ham, Balsamic, Cinnamon,
x x x
Tempura King prawn, Mango, lime, Sweet chilli, Coriander,

To Start:

Warmed potato salad, Crispy bacon, Fresh leaves, Honey and mustard vinaigrette,

Main-Course:

Assiette of Duck,
Pan fried breast, 5 spice, Confit of shank, Crispy duck roll,
Egg noodles, sugar snap peas, red peppers, soy glazed mushrooms,

To Finish:

Fresh minted white chocolate cheese cake.














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 
Grayshott Gallette Dinner party, May






21 May 2012

Private Dinner Party, Chippenham



My latest Private Dinner Party was in Chippenham, Wiltshire, catering for a great friendly bunch for a Saturday lunch function. I was welcomed very warmly by Charlotte and her husband and enjoyed a lovely cup of tea whilst setting up. It was another new environment for me but it didn't pose a problem as I found my way around the kitchen, getting ready for the first course. The Lunch went really well and it was very enriching and satisfying as each successive course went out, receiving plenty of great compliments. 


Menu

To Start:

Chicken liver parfait, rocket leaves, white toast,
Or
Seared scallops, fresh lemon, black pepper, creme fraiche,


Main-Course:

Matured British Ribeye steak, Duo of peppercorn and mushroom and brandy sauces,
Hand cut chips, beer battered onion rings, balsamic roasted vine tomatoes, crushed peas.
Or
Seared Seabass fillets, sweet chilli glazed vegetables,


To Finish:

Chocolate orange fondants, vanilla ice cream,
Or
Vanilla poached pear, macerated strawberries.









"Many thanks for an excellent lunch. Everyone thoroughly enjoyed the day and you made it a very relaxing and stress free gathering. The food was delicious"  Charlotte Braithwaite


6 May 2012

Private Dinner Party, Trevor and Michelle Deacon



My latest Private Dinner Party was in Porchester, catering for a great bunch of people. It was a pleasure to prepare and serve a  fantastic menu which was well received by everyone, gaining great feedback. It really is a pleasure doing a job where I attain such self reward and can share my love of food with fantastic people that appreciate their food.



Menu


To Begin:

Saute King prawns, butternut squash, chilli, fresh coriander, 
Garlic and coriander flat breads,

OR

Grilled asparagus spears, Parma ham, Lemon and garlic mayonnaise,


Main-Course:

Beef fillet Teriyaki, served medium rare,
Sticky sweet chilli crispy beef,
Egg noodles, stirfry vegetables, soy glazed mushrooms,


To Finish:

Trio of Desserts
Cardamom brulee, vanilla tuille,
Chocolate, pecan and walnut brownie, caramel ice cream,
Raspberry Eton mess.













"It Was excellent, Many thanks Gary" Trevor Deacon

Canape and Drinks Party, Chibolton



I catered for a drinks party  in Chibolton, near Stockbridge recently,  providing a capacious selection  of delicious canapes. I received the booking through a previous function, gaining great accolade from catering for previous guests again. The party was being held in a lovely cottage in a statuesque village, which I have passed through many times with admiration of all the resplendent cottages and houses. I was greeted very warmly by the hosts, enjoying a cup of tea and a chat whilst I prepared the canapes. I  didn't stay to serve them but took a few photos before they went out. 



Menu


Smoked duck breast, cucumber ribbons, cranberry, spring onion,
x x x
Parma ham, asparagus spears, lemon and garlic mayonnaise,
x x x
Snoked mackerel pate. horseradish, lemon, black pepper,
x x x
Salmon maki, sesame oil, wasabi, pickled ginger,
x x x
King prawns, crayfish tails, spiced guacamole,
x x x
Mozzarella, blush tomato, puff pastry, fresh basil,
x x x
Quails eggs, cucumber, celery salt, blini,
x x x
Bruschetta, Crumbed Stilton, cranberry, orange.











"It was all delicious, thank you Gary and our guests loved everything!"