15 January 2013

Wedding tasting, Walklate

Last year I catered for a fantastic dinner party to celebrate the Ruby Wedding anniversary for Steve and Jane Walklate. Steve wrote me a brilliant testimonial after a fantastic evening and it was a great accolade to receive a further phone call enquiring to providing the catering for his daughter's upcoming wedding this April. I recently did a tasting at their home to help decide on the Wedding menu, beginning with a selection of canapes and a few starters. I then served up two different duck dishes and a spicy lamb number before finishing off with a selection of desserts. I took my camera along with me to capture a few pictures and as always, enjoyed putting them on my blog.








Menu


Canap├ęs:

King prawn wonton, Lime and mango mayonnaise
x x x

Crab and ginger wonton, sticky sweet chilli

x x x
Chicken Satay
x x x
Pork and mustard chipolatas, Honey and sesame
x x x
Smoked salmon roullade, cream cheese, lemon, black pepper
x x x
Bruschetta, goats cheese, blush tomato, basil, avocado



Starters:

Tian of crayfish tails and King prawns, chilli, fresh coriander, lime
x x x

Game pate, spiced fig chutney, 


Main-Courses:

Duo of roast duck, Seared 5 spiced breast, confit of leg,
Dauphinoise potatoes, seasonal vegetables, red wine gravy.

x x x

Duo of spiced Lamb, 

Masala marinated rump, Slow braised shoulder, tamarind, ginger and chilli,
Puy lentils, Cumin roasted potatoes, Spring greens,
x x x

Pan roasted duck breast, warm duck, pancetta and cabbage salad,

Roasted new potatoes, Plum Gravy.



Desserts:

Vanilla and honecomb brulee
x x x
Chocolate and orange pastry tart
x x x
Caramelised Plum Bakewell tart
x x x
White chocolate and fresh minted cheese cake
x x x
Raspberry and white chocolate cheese cake.













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

7 January 2013

Private Dinner Party, Mark and Hannah





As a Private Chef, it is instrumental that I take the utmost pride in what I do, attaining plenty of pleasure and passion from every Dinner Party. When I come away after a successful evening there is nothing more rewarding that having happy guests and knowing that I have made a great evening from utilising some fantastic ingredients into a brilliant dinner party menu. My latest and most definitely one of my all time favourite dinner parties ticked all the boxes and was my second visit to the home of Mark and Hannah in Fleet.

The menu was put together selecting some of my favourite ingredients, providing 8 courses of delicious and delectable cuisine. It was a really special evening for me as promoting my extra course menus  allows me to really push the boat out and serve some fantastic plates of food. It was particularly rewarding as it was for a great bunch of friends that gave me such positive feedback between each course, giving me a real buzz. The kitchen was also so great to work in with plenty of  space to plate up, allowing me to capture some brilliant photos.

At the end of the evening it was a complete pleasure to be invited to sit at the table with everyone to enjoy some amazing cheeses with a glass of red wine. I am a great fan of many cheeses and I was introduced to two new varities of delicious soft cheeses that blew me away. It was the perfect way to end such a great evening and I am sure I will be serving more multi course menus soon.








Menu


Carpacio of Beef Fillet, Blue Cheese,
x x x
Qualis eggs, Roasted red pepper mousse, Cucumber, Celery salt,
x x x
Crab and king Prawn cocktail, tomato and tarragon mayonnaise,
x x x
Roasted butternut squash soup, coconut, chilli, ginger,
Freshl;y baked Sea salt and cracked black pepper Granary bread,
x x x
Pressed Duck and Black Pudding Terrine,
Spiced Fig chutney, Melba Toast,
x x x
Lobster, Scallop, King Prawn, Thai curry sauce,
x x x
Raspberry and Pink Champagne Sorbet,
x x x
Beef Fillet Wellington, Wild Mushroom Pate, Parma ham, Pastry,
Dauphinoise Potatoes, Asparagus Spears, Glazed Carrots, Red wine Gravy,
x x x
Trio of Desserts:
Chocolate Orange Fondant, Cinnamon Ice cream,
x x x
Bakewell tart, Caramelised Brandy Plums,
x x x
Tropical fruit Sushi Maki, lime Syrup,
x x x
Cheese Board.













"Another really fantastic evening and the food was spectacular. I thought it was the best beef Wellington I'd ever had. The soup starter was very rich and full flavoured and the terrine, original and very successful. We all really enjoyed the puddings and thought the Bakewell tart as well as the overall presentation was the star.

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