19 August 2012

Private Dinner Party, Grayshott, August 18th






I have been cooking at The Grayshott Gallette since December of last year and it has really taken off well, even having a double this month, holding two separate Parties in August. My latest menu was themed for summer, which went down really well with the guests, especially as we actually had the summer weather to go alongside. The Potato and parsnip rosti starter was light, yet full of flavour from the Parma ham and sage and the poached fresh salmon was a perfect main-course with the crushed new potatoes and Hollandaise. Finishing off beautifully with the pear tart tartin created a great all round menu, served with a star anise infused sour cream. I evoked great pleasure from all three course, receiving great feedback from each guest also. 




Menu


To Begin:

Chicken Satay Skewers, Roasted Cashew and chilli,
x x x
Goats cheese, Parma ham, Fresh basil,
x x x
Granary toasts, Pesto, Mozzarella, Blushed baby plum Tomato,


To Start:

Parsnip rosti Saltimbocca: Parma ham, Fresh Sage, Rocket leaves, Dijon Mayonnaise, 


Main-Course:

Poached Salmon Supreme, Hollandiase sauce,
Crushed new potatoes, Broccoli florets, Asparagus spears, Braised red cabbage,


To Finish:

Pear Tart Tartin, Puff pastry, Star Anise infused Soured Cream.










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


13 August 2012

Private Dinner Party, Grayshott, August





Another great Dinner Party catered for in Grayshott, my latest event being for a Private Birthday Party for 27 people. The menu was chosen from my site with the exception of the dessert which was a special request for a summer pudding. I of course obliged, and only ever trying my Grandmas lovely recipe before and not ever having made it myself I was excited about creating a new dish. I wanted to give it a little elegance and so made some individual ones. I poached the summer berries with star anise, lemon and vanilla before filling the bread lined ramekins. I served them with chilled custard, fresh raspberries and mascerated strawberries, blending the flavours well. I really enjoyed making them and was pleased with the result and so have now added summer pudding to my menu on a permanent basis!







Menu


To Begin:

Caramelised Figs, Parma ham, Blue Cheese, Balsamic, Cinnamon,
x x x
Seared Chicken satay skewers, Cashew nut and chilli dip,
x x x
Smoked Salmon Maki, Pickled ginger,

To Start:

Smoked Duck breast, Raspberry vinaigrette, Rocket leaves,

Main-Course:

Seared Pork Fillet, Slow roasted Pork Belly, Sea salt Crackling, 
Cider and Cream sauce,
Dijon mashed potatoes, Glazed Carrots, Saute green beans,


To Finish:

Summer Pudding, Chilled Vanilla Custard.








"Great feed back on the Party, well done on another masterful display!" Noel Reidy

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




Private BBQ Party, Nicky Cooper





BBQ menus are definitely one of my top favourites, offering great versatility, being set in a relaxed or more formal style, but always creating a great centre piece during cooking, providing great aromas for the palette to salivate over whilst waiting for dinner to be served.

I had a fantastic BBQ function this weekend, hosted at the beautiful home of Nicky Cooper, who had been a previous guest at a Private Dinner Party late last year. I always add to my collection of food fans at Private Dinner Parties which is a great accolade, and it creates a greater sense of pride and achievement within me when I get invited back to cook for them again. I especially enjoyed cooking for Nicky and her family last year as I prepared a special Japanese themed dinner menu which was really enjoyed by all. I knew that to create a BBQ menu that would match expectations would be tough but I met up with Nicky a while before the Party date and went through some menu options before we came up with a great selection together. I was full of anticipation up to the event, really excited about cooking some tasty grub for everyone on the day.




Menu



On Arrival:

Smoked salmon roulade, cream cheese, rocket, black pepper, lemon,
x x x 

Carmelised figs, Parma ham, Blue cheese, balsamic dressing,
x x x
Crispy vegetable spring rolls, sweet chilli sauce,
x x x
Smoked duck breast, cucumber, spring onion, hoi sin,


BBQ Menu

Slow roasted Pork Belly, Tandoori spices,

x x x

Pork and black pepper sausages,
x x x
100 % British Beef Burgers, caramelised red onions,
x x x
Cajun and honey spiced Chicken Thighs,
x x x
Soy and honey glazed Chicken breast skewers, wrapped in streaky bacon,
x x x
Salmon Papillote, light soy sauce and honey, 
x x x
Sticky Pork Ribs, Barbecue sauce,
x x x
Vegetable skewers, ginger, chilli, olive oil,
Roasted new potatoes, chorizo, chilli, fresh basil,
Sticky rice salad, mixed peppers, pineapple, cardamom, cumin, ginger, coriander,
Mozzarella, avocado, red onion, blush tomato, fresh basil salad,
Warned salad of roasted sweet potato, baby beetroot, green beans and chorizo,
Sun dried tomato and cheese bread,
Floured baps,

Sweet chilli sauce, Lemon mayo, Mango salsa, BBQ sauce, Tomato ketchup,


To Finish:

Vanilla crème brulee, honeycomb,

x x x

Strawberry and vanilla cheese cake,
x x x
Chocolate and hazelnut roulade.














 I received a very warm welcome on the morning and it was also great to see some familiar faces again that I had cooked for before. I arrived early to light my coal BBQ and got busy in the kitchen preparing the canapes whilst the coal came to the correct cooking temperature. 

The day went quickly, the atmosphere friendly and lively, the food being enjoyed by all. It was a complete pleasure to cook and serve some tasty food to a fantastic bunch of people.




"Hi Gary,
Many thanks for all your efforts on Saturday, I was truly delighted with the whole organisation of the BBQ, the food was utterly delicious and everything ran smoothly and to time. All my guests thoroughly enjoyed the day and the applause for you as you left must convey their pleasure and enjoyment of your food - well done!!

You have a very good team, friendly and extremely efficient. I cannot praise Resh enough - what a find and such a delightful girl!! I think without exception all my guests thought she was wonderful and she certainly made me relax and enjoy the day.

Thank you.
"
Nicky Cooper


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