25 June 2012

Private Dinner Party, Kev and Ellen



It's a huge accolade when I get a return invite to cook for clients, evoking great passion for my Private Dinner Party business. On this occasion, It was a second visit to Kev and Ellen, with their friends Penny and James. I first cooked for them less than two months ago which came through recommendation from my good friend, Julian Porter. They were a really friendly bunch, very easy to get on with and greatly appreciative of my food and I had been looking forwards to cooking for them all again. Penny and Ellen came up with a fantastic four course menu from my site and surprised the guys as a gift for Father's day. 




Menu


To Begin:

Individual Smoked haddock and King prawn pie, leek, cheddar and tarragon sauce, creamed potato gratin,


Main-Course:

Lamb, three ways, Red wine and rosemary gravy,
Seared rack of lamb, Slow braised lamb neck fillet, Mini Shepherds pie,
Celeriac mash, roasted carrots, saute green beans,


To Finish:

Duo of creme brulees,
Orange and Lemon, fresh raspberries,
Bailey's and cinnamon, vanilla tuille, 


Cheese Board:

Cheddar with fresh red chilli, Ossau Iraty, Saint Agur, Boursin with caramelized figs,
Red onion and cranberry chutney, grapes, biscuits.










For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk

19 June 2012

Private Dinner Party, Kieron and Sharon Smith


My latest Private Dinner Party was for 8 guests in Hook of North Hampshire for a lovely couple and their friends. This was a return appearance for me as I had previously cooked for Kieron and Sharon when they were guests at a Previous dinner party I catered for last year. The first time around was a charity gift I had donated to Yateley Manor school and so it was great to be invited to put my culinary skills to the test once more for familiar faces. Kieron and Sharon chose their menu from my menu page which I had great pleasure producing on the evening. They had a beautiful smoked duck starter, followed by a trio of pork cuts with elderflower pannacotta to finish. There being an exception of one vegetarian who I catered for separately.



Kieron and Sharon live in a beautiful converted pub in Hook, which I had the pleasure of being shown around before I started cooking. The kitchen was very capacious, with luxurious worktop space and a beautiful gas cooker which I always prefer to cook on. I was made to feel very welcome in their appealing home, serving courses to those I had just met as if they were close friends. I had great feedback from all which always  makes my day the more rewarding.



Menu


To Begin:

Freshly baked blush tomato, basil and cheese wholegrain bread,


To Start:

Smoked duck breast, rocket leaves, raspberry vinaigrette,
OR
Puff pastry tart, caramelised red onion, goats cheese, roasted tomato,


Main-Course:

Trio of pork cuts, Cider and cream sauce
Seared pork tenderloin, slow roasted 5 spice pork belly, sea salt crackling,
OR
Roasted Mediterranean vegetables, wrapped in Turkish style flat bread, tomato and basil sauce,

Dijon mustard mash, saute green beans, roasted carrots,


To Finish:

Elderflower pannacotta, vanilla tuille biscuit, fresh strawberry salad.








There is a fantastic local store in their community which provides exquisite cheese which I served at the end of the meal. Stinking bishop is one of my favourite and certainly made a talking point when it came to the table.

For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk




4 June 2012

Private Hen Party Function, Southampton





I have catered for many functions through word of mouth and it is always a great pleasure to do so, attaining huge personal reward each time I cater for every function. A lot of credit must go to Jules and Sue Porter for spreading word of my bespoke catering service which has taken off brilliantly! They have both been fantastic to me, not only producing our amazing Wedding album, being personal tutors to my photography lessons, but are also our very good friends. My latest Hen Party Dinner was another recommendation through them, whom Jules and Sue are doing the Wedding photography for next week. 

I cooked for a solicitous and friendly bunch of 20 girls on the evening, serving the food buffet style. The menu had been arranged by the brides maid, who was brilliant at arranging everything on behalf of the Hen.



Menu

Chicken and chorizo skewers, white wine, paprika, chilli,
x x x
Bruschetta, Cherry tomato, red onion, fresh basil, lime, 
x x x
Goats cheese, blush tomato, fresh basil, filo pastry,
x x x
Crispy duck spring rolls, sticky sweet chilli sauce,
x x x
Smoked salmon wraps, rocket leaves, lemon, black pepper,
x x x 
Baby roast potatoes, chilli, cumin, sea salt,
x x x
Vegetable crudites, Lime and coriander and Roasted red pepper and chilli hummus,
x x x
Whole meal sesame and garlic flat bread,
x x x
Beetroot, Carrot an Parsnip crisps, sea salt and cracked black pepper.



Followed by:


Vanill and honeycomb creme brulee, ginger snap biscuit,
x x x
Balsamic and black pepper strawberries and raspberries, chocolate coated cherries,
x x x
Raspberry and elderflower jellies.














ChefGary