28 October 2012

Private Dinner Party, La-Rain Gilham



My latest Dinner Party in Fleet ensued from a recommendation after a previous dinner party this year. It never fails to provide me with a great sense of pride and achievement as my business has grown exponentially over the years through appreciative and loyal clients, combined with hard work and determination. I really enjoyed all the preparation and cooking of my latest menu, full of superb ingredients and Asian influence. I love to create dishes with fusions of spices and fresh flavours, presenting with a modern approach and it was great being able to impress with my favourite styles. Everyone was really conciliatory, being complimentary of the whole menu throughout which always makes for the perfect dinner party. 





Menu



To Begin:

Masala spiced King Scallops, Black sesame seed,
x x x
Hoi-sin glazed Pork belly,
x x x
Bruschetta, Stilton, caramelised fig chutney,



To Start:


Saute King Prawns, garlic, chilli, coriander, roasted Butternut squash,




Main-Course:


Asian inspired duo of Beef,

Teriyaki marinated fillet, Soy, honey and Ginger,

Slow braised shoulder, Coconut cream, Lemongrass, Coriander and chilli,
Wild red rice, Soy glazed Mushrooms,Sugar snap peas,




To Finish:



Mango,ginger and coconut mousse with orange Tuille biscuit.





 


 




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

22 October 2012

Private Dinner Party, Birthday Celebration, Romsey




I catered for two Private Dinner Parties this weekend, both being fantastic evenings for which I produced two great menus. My second was in a beautiful house in Romsey for a jovial group of couples celebrating their friend's Birthday in style with a four course Private Dinner Party in their home. I used to go to school nearby and it was great to come back to the area to such a grand home with a luxurious and well appointed kitchen. I arrived early to set up, being welcomed very warmly, and enjoyed a cup of tea whilst preparing the canapes for the guests arrival. I had a waitress with me to serve the canapes as well as the arrival drinks which is an extra service I can provide. This made the evening more relaxing for the hosts and they were able to enjoy the food without the hassle of getting up to serve drinks.








Menu


To Begin:

Warmed Asparagus spears, Parma ham,
x x x
Chicken Satay skewers, Cashew and Chilli,
x x x
Crisp vegetable spring rolls, Sweet chilli sauce,

To Start:

Cheese souffle: Caramelised red onion, Blush tomato, Rocket,

Main-Course:

Traditional Beef Wellington, Parma ham, Wild mushroom Pate, Puff Pastry, 
Crushed New Potatoes, Roasted Carrots, Saute tenderstem Brocolli, Red wine Gravy,

To Finish:

Trio of Desserts:
Vanilla Brulee, Honeycomb,
x x x
Bailey's and Toffee Cheesecake,
x x x
Pear Tart Tartin.















"Thank you for such a lovely evening. The food was amazing and a perfect way to spend a special Birthday. We are desperately trying to think of a good excuse to book you for another event! The photos are a lovely touch to remember the evening. Many Thanks again" Ruth Gardner

"Hi Gary, thank you for making this a very special evening for all. Fantastic food and service, would thoroughly recommend you to anyone wishing to enjoy a special occasion. Will definitely use you again, just need to find an excuse !!!" Jo Cornell


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

19 October 2012

Private Dinner Party, Mark Sherwin, Fleet



For all of my Private Dinner Parties, I arrive between one and two hours to give me time to unpack my equipment and ingredients and set up for a great evening of cooking. It was my first time cooking for Mark's family and friends and it was great to meet them, being welcomed very warmly. The kitchen was ideal to work in, with plenty of work top space and Mark had kindly left a little room in the fridge for me to chill the desserts whist I prepared the rest of the menu. It was a surprise evening for the girls so they were out when I arrived and the secret stayed until they came back to see my ChefGary van parked outside!

My passion for cooking is evoked in abundance when catering for Private Dinner Parties, creating elegant and tasty plates of food in an intimate home environment. My latest Dinner Party was in Fleet, North Hampshire, and it was a complete pleasure to cook for such solicitous and benevolent hosts. I cooked with some of my favourite ingredients, with Asian influence coming into a lot of the menu. I particularly enjoyed preparing and serving the main course, using two separate cuts of beef to create different textures. Inspired from flavours of Thai and Chinese cuisine, I used modern presentation techniques to make one of my signature dishes, utilising fusion cooking.

I received fantastic compliments after each course, making the whole evening really rewarding. It was great to be asked questions about each dish as they were served and to chat at the end of the night about the ingredients I used and my work as a Personal Chef. Definitely in my top ten Dinner Parties, I will be looking forwards to doing it all again soon.






Menu


To Begin:

Tempura King Prawn, Red Chilli, Mango, lIme,

Celeriac remoulade, White Crab meat, Wasabi Creme Fraiche,

To Start:

Seared King Scallops, Black pudding, Crushed peas, Parma ham crisps,

Main-Course:

Asian Inspired Duo of Beef cuts,
Teryaki Marinated Fillet, Soy, Honey and Ginger,
Slow braised Shoulder, Coconut, Lemon Grass, Chilli, Kaffir Lime,
Wild Red Rice, Soy glazed Mushrooms, Sugar snap Peas,

To Finish:

Trio of Desserts:

Summer Berry Pudding, vanilla cream,
Strawberry, Mango, Basil and Coconut Sushi, Lime Syrup,
Cardamom and Saffron Creme Brulee.











"Hi Gary

Just a quick note to say a huge thank you for a fantastic service last night.  The food was fantastic - especially the main. It was a lovely evening and you left the kitchen cleaner than you found it!"



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





4 October 2012

Private Dinner Party, Grayshott, September

My September Dinner Party at The Grayshott Gallette was another success and I had great pleasure as always cooking up a delicious and delectable menu. I forgot to bring my Nikon but took a few photos with my I-Phone so as not to break tradition!



Grayshott Galette Supper Club Menu
Saturday 29th September 2012 7.oopm

Upon Arrival – Delicious Canap├ęs
Game pate, red onion and port chutney on Granary toast,
Smoked salmon maki with pickled ginger, wasabi and soy,
Goats cheese with basil pesto & slow roasted tomato on Wholegrain toast.

To Kindle
Saute King prawns, chorizo, rocket leaves with black olive Foccacia

To Savour
Assiette of Roast chicken,
Seared breast in Parma ham, Confit of drumstick,
Crispy roast thigh with wild mushroom stuffing.
Roasted sweet potato fondant, Curly Kale, Roasted Carrots,
Red Cabbage, Red wine and tarragon gravy.

To Delight
Elderflower pannacotta, vanilla tuille biscuit,
Strawberry and raspberry salad















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