Private Dinner Party, Steve Walklate




My latest Private Dinner Party was to celebrate a Ruby Wedding anniversary in Hedge end. Originally contacted by telephone after finding my Dinner Party web page on line, Steve and I arranged a suitable date for me to cook for their family to celebrate. We decided on a selection of canapes to start, suiting all tastes and preferences, followed by a multi choice main course menu with a delectable trio of desserts to finish the evening off. I am always happy to cater for special dietary requirements and had one vegetarian guest and another dairy free which I had no trouble in doing.



Menu


Selection of canapes:

Bruschetta: Smoked mackerel pate, horse radish, lemon, cracked black pepper,
x x x
Smoked salmon maki, ginger and wasabi,
x x x
King prawn wonton, lime mayonniase, mango, chilli,
x x x
Pork chipolatas, Dijon mustard, honey, sesame seeds,
x x x
Bruschetta: Goats cheese, blush tomato, roasted red pepper, fresh basil,
x x x
Bruschetta: Wild mushroom pate,
x x x
Roasted sweet potato, curried spices, sweet chilli,


Main-Course:

Fillet of beef Wellington, Parma ham, Wild muhsroom pate, wrapped in pastry, red wine gravy,
Served with: Chateau potatoes, roasted carrots, broccoli, 

OR

Trio of Duck,
5 spiced pan fried breast, Confit of shank, crispy duck parcel, soy, honey, sesame,
Served with: Fried Egg noodles and fresh vegetables, roasted red peppers, broccoli, 

OR

Sri Lankan butternut squash and red lentil curry, toasted spices, tomatoes, coconut milk, 
Served with: Basmati rice, coriander and garlic flat bread, vegetable bhaji,


To Finish:

Trio Of Desserts;
Apple Tart Tartin, oat crumble topping,
Chocolate orange cheese cake,
Lemon brulee, honeycomb topping.



Greeted very warmly by everyone on the day, it was a complete pleasure to cook for such a friendly bunch. I was well looked after with a cup of tea on arrival and unloaded my equipment and ingredients into a spacious kitchen which was a delight to work in. The canapes were enjoyed in the lounge in a relaxed style before I served the main course and desserts in the dining room. As always, I was complimented on my food throughout and it  was another successful evening. 












"Very many thanks for such a superb evening on Saturday. Everyone was genuinely delighted - my "vegetarian" daughter was particularly impressed having had so many relatively mediocre restaurant meals in the past. Another tribute was made by her partner, who was still talking about the Beef Wellington gravy well into Sunday. Jane's dairy-free requirements were excellently fulfilled - she was especially taken with the Lemon Brulee, which put the usual restaurant offerings of fruit salad & sorbet well into the shade. The decision to "start" with such a variety of canapes, catering for all dietary requirements, and served informally, was also another success. Needless to say, we're now looking for another excuse "to do it again" and certainly do not intend to wait for the Golden Wedding Anniversary to do this"
Steve Walklate


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


Comments

Steve said…
Very many thanks for such a superb evening on Saturday. Everyone was genuinely delighted - my "vegetarian" daughter was particularly impressed having had so many relatively mediocre restaurant meals in the past. Another tribute was made by her partner, who was still talking about the Beef Wellington gravy well into Sunday. Jane's dairy-free requirements were excellently fulfilled - she was especially taken with the Lemon Brulee, which put the usual restaurant offerings of fruit salad & sorbet well into the shade. The decision to "start" with such a variety of canapes, catering for all dietary requirements, and served informally, was also another success. Needless to say, we're now looking for another excuse "to do it again" and certainly do not intend to wait for the Golden Wedding Anniversary to do this.

PS Incidentally, does every one of your functions end with absolutely nothing being left on every plate for every course?
Gary Ashley said…
Thanks for your lovely comment Steve,

It was a pleasure to cook for you all.

Gary