24 June 2013

Private Hen Dinner Party, Newtown



This Weekend was a Hen Party Bonanza, kicking off with an inviting BBQ Lunch Menu, followed by a delectable 5 course Dinner Party in the evening and finally finishing off with a cooked breakfast the next morning. Cooking for 11 delightful "Hens" it was a fantastic day, cooking some of my favourite ingredients in a beautiful home in Newton, near Portsmouth. Every guest was a brilliant sport, making me feel most welcome and I attained great personal pleasure from the whole weekend.

It was great to see everyone again in the morning and I enjoyed a coffee whilst serving up Eggs Benedict with Thick sliced Ham and Smoked Salmon with scrambled Eggs and Truffle.



BBQ Menu

King Prawn, Chorizo, Red Pepper Skewer, Chilli, Garlic, fresh Coriander,
x x x
Soy & Honey marinated Chicken Thigh, Wrapped in Pancetta,
x x x
Pappillotte of Salmon, Lemon, Black Pepper,
x x x
Sweet Chilli Chicken Breast, Pickled Vegetables,
x x x
Roasted New Potatoes, Tarragon Butter,
x x x
Mediterranean Pasta Salad, Black Olives, Blush Tomato. Fresh Basil,
x x x
Roasted Beetroot, Chorizo, Sweet Potato and Green beans,
x x x
Baby Plum Tomato salsa, Chilli, Lime, Corriander.









Dinner Party Menu

Canapes:
Smoked Duck Breast, Cucumber, Spring Onion, Plum Sauce
x x x 
Bruschetta, Mozarella, Blush Tomato, Fresh Basil,
x x x
Salmon Maki, Pickled Ginger, Wasabi, Soy,

To Start:
Slow Roasted BBQ Pork Belly, Sea Salt Crackling, Chilli, Coriander,

Main-Course:
Beef Fillet Wellington, Parma Ham, Wild Mushroom Pate, Red Wine Gravy,
Fondant Potato, Baby Carrots, Asparagus, Green Beans, Baby Corn,

To Finish:
Pear and Anise Tarte Tartin, Cinnamon and Vanilla Ice Cream.













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

9 June 2013

Private Dinner Party, Marilyn and Andrew Freeman



My latest Dinner Party was a food lovers dream, serving a delectable array of seven delicious courses spread out over a superb evening. Cooking for a wonderful group of friends celebrating Marilyns's Birthday in Basingstoke, Hampshire, I had great pleasure in producing each plate of food, receiving fantastic compliments along the way. With the two young grandchildren helping waiter and clear the table an element of fun was brought to the Dinner Party and the humour around the table was in good spirits all evening.









Menu


Smoked Salmon, Wasabi creme fraiche, Sesame, Soy
x x x
Smoked Duck Breast, Cucumber, Spring Onion, 
x x x
Bruschetta, Black Olive Tapenade, Blush Tomato, Fresh Basil,

x x x

Creamed Parsnip and Apple soup, Parsnip Crisps,

x x x

Pressed Duck and Black pudding Terrine, Caper and Wholegrain Mustard Dressing,

x x x

Seared King Prawns, Sliced Chorizo, Garlic, Chilli, Rocket,

x x x

Raspberry and Champagne Sorbet,

x x x

Beef Fillet Wellington, Red wine gravy, Wild Mushroom Pate, Puff Pastry,

x x x

Trio of Desserts:
Walnut and Pecan Chocolate Brownie,
x x x
Pear and Star anise scented Tarte tatin,
x x x
Baileys and Toffee Creme Brulee.













"Thank you for such a memorable evening on Saturdat night. The food far surpassed my expectations. Everything was perfect! It was the Best Birthday ever and The Dinner Party was the highlight"
Marilyn Freeman, Hampshire

2 June 2013

Private Dinner Party, Matt Kavanagh



This Saturday I catered for a Birthday celebration Dinner Party at a beautiful rural location at Blackwood Forest in Winchester.  It was a fantastic evening of great food, served Al Fresco in the alluring surroundings of scenic woodland. Cooking in one of the Cabins for a friendly group of people was a fantastic experience, having perfect facilities for an intimate Dinner Party. 






Menu


Canapes:
Bruschetta, Green Tomato, Chilli and Lime Salsa,
x x x
Game Pate, Caramelised Red Onion Chutney,
x x x
Smoked Salmon, Horseradish, Cream Cheese, Lemon, Black Pepper,

To Start:
Slow Roasted Pork Belly, Sticky Soy, Honey and Chilli,
Curried Puy Lentils, Pickled Mushrooms, spring Onion, Fresh Coriander,

Main-Course:
Mille Fuile of Beef Fillet Medallions, Puff Pastry, crisp Pancetta, Saint Agur, Puff Pastry,

To Finish:
Trio of Dessert:
Elderflower Pannacotta, Strawberry Salad,
x x x
Chocolate Orange Fondant, Vanilla and Cinnamon Icecream,
x x x
Ginger and White Chocolate Cheese Cake.









"Just wanted to say a massive thank you for Saturday. The food was exquisite. I don't think I have ever seen our group so happy and so lost for words on every course. The trio of desserts really topped off the whole evening. Amazing food and thoroughly enjoyable night. Thank you for making that all possible" Claire Besley

"Many, many thanks for an awesome meal on Saturday eve, every element was
exactly as I'd hoped - the professionalism, the friendliness, the
attention to detail and of course the food itself! We were so impressed!"
Matt Kavanagh 


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