16 September 2012

Private Dinner Party, Jo and Kenny Thompson




This weekend has had the most superb start for me, cooking for four great guests that were the top bidders in a charity auction for my prize of a Private Dinner Party for four. It was especially a rewarding experience as I had cooked for them all previously and when I get to cater for guests a second time around it is a testimony to my success as a Private Chef. It was a pleasure catching up with Paul and Lorna and Jo and Kenny again and to have a relaxing conversation after the meal. I received brilliant compliments from them all and so had an excellent Friday evening.




Menu

To Start:

Seared King Scallops, black Pudding, Pea Puree, Parma Ham Crisps,
OR
Caramelised red onion, goats Cheese, Blush Tomato and Parma Ham Tart Tartin,

Main-Course:

Lamb three ways,
Garlic and Rosemary marinated Rack, Slow Roasted Neck Fillet, Individual Shepherd Pie,
Creamed Celeriac Mash, Saute reen Beans, Glazed Carrots with Caraway seeds,
Red Wine and Rosemary Gravy.


To Finish:

Chocolate Tiramisu Birthday Cake.











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

13 September 2012

Private Dinner Party, Charlotte Smailes, Part 2


The second Dinner Party for my lovely hosts progressed as equally well as the previous evening, serving up a great four course menu which received fantastic compliments all round. It was truly a rewarding experience as although I have cooked for regular clients on several occasions, this was the first time I had cooked and served dinner for the same guests on consecutive evenings. I was made to feel really welcome throughout and I enjoyed getting to know the family members more informally on the second evening, especially appreciating the children's company who were fascinated with my fruit carvings and amused themselves whilst I was plating up the desserts.







Menu


To Begin:
Smoked duck, cucumber, spring onion, 
x x x
Tempura King prawn, mango, fresh coriander,
x x x
Crab and celeriac remoulade, Dijon mustard, wholegrain toast,

To Start:
Seared Tuna Carpacio, Sesame seeds, wasabi creme fraiche, soy sauce, pickled ginger,

Main-Course:
Pan fried Butter fish, black sesame, Egg Noodles, Stir fried Vegetables, 

To Finish:
Mango, Lime and Cardamom Posset.











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

12 September 2012

Private Dinner Party, Charlotte Smailes



I have just spent the most fantastic weekend in a beautiful and appealing country house near Winchester with the most friendly and benevolent family. I was cooking for 14 close family friends that had got together for the whole weekend to celebrate a 70th Birthday. Friday was my first evening with all of them, cooking up a four course Private Dinner Party Menu starting with some delectable canapes, being enjoyed in the lounge along with a glass of champagne. The remaining three courses were selected from my menu page and served at the table. 

I was welcomed very warmly on my first day and it was a complete pleasure from beginning to end. The kitchen was really spacious so it was great to be able to unpack everything and set up with the luxury of plenty of free work space. I have cooked in many kitchens, large and small but this was definitely one of my favourites, with a modern stlye Swedish Aga. The first two courses went by quickly but I especially enjoyed the children coming in to watch me preparing the desserts which made the end of the evening light hearted and it was fun to have the company whilst plating up. I also enjoyed a glass of wine towards the later part of the night which is always a great accompaniment to any Dinner Party. 








 Menu

To Begin:
Marinated Chicken Satay Skewers, roasted Cashew and Chilli dip,
x x x
Seared Asparagus spears, Parma ham,
x x x
Crayfish Tails, spiced guacamole,

To Start:
White Crab meat, grapefruit and chervil dressing,
Rocket salad, Avocado,

Main-Course:
Pan roasted Rump of Lamb, Red Wine and Rosemary Gravy,
Creamed mash, Baby carrots, Red cabbage, Saute Green Beans,

To Finish:
Summer Pudding, Chilled Vanilla Custard, Fresh Blueberries and Raspberries.








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