5 August 2013

Private Dinner Party, Roy and Pauline Feltham






My second Dinner Party of the weekend was for a big Birthday celebration near Ringwood at the most alluring home with astounding and spacious grounds. It was a perfect setting for a family get together with a delectable Dinner Party Menu planned on a lovely summer afternoon.  I catered for a propitious company of eleven, providing some enticing canapes, followed by a multi choice three course menu. The whole day was a complete pleasure, being especially rewarding as some good friends were guests, having catered for their wedding two years ago. 






Menu

Canapes:

Bruschetta, Blush Tomato, Fresh Basil and Chilli Hummus,
x x x
Soy and Ginger Chicken Skewers,
x x x
Crispy Duck spring Rolls,
x x x
Game Pate, Poached Pear, Red Onion Chutney,

To Begin:

Tarte Tatin, Serrano Ham, Caramelised Red Onions, Roasted Baby Tomatoes, Rocket, 
OR
Roasted Figs, blue Cheese, Parma Ham, Balsamic, honey and Cinnamon,

Main-Course:

Mille Fuille of Beef Fillet, Saint Agur, Crispy Pancetta, Puff Pastry, Blue Cheese Sauce,
OR
Assiette of Roast Chicken,
Breast in Parma Ham, rolled Thigh, Wild Mushroom and Tuffle, Confit Drumstick,

Served with:
Potato Gratin, Baby Vegetables.

To Finish:

Chocolate and Cointreau Fondant, Salted Caramel Ice Cream,
OR
Plum Bakewell Tart, vanilla Custard, Caramelised Brandy Plums.










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

Private Dinner Party, Jody and Kate





I had two amazing Private Dinner Parties this weekend, the first being in Brooks Green cooking for Jody, Kate and Co, all fantastic people who have enjoyed my food several times before. Celebrating a special Birthday for Kate, Jody booked me in to cook four delicious courses in their beautiful home in West Sussex. Having recently had the kitchen refurbished, it was a pleasure to work in, with plenty of oven space and kitchen work tops to plate up. Having the dining table at the end of the kitchen was perfect for me, enjoying cooking with an audience and being part of the evening's conversation.




Menu

Canapes:

Warmed Pitta, roasted Tomato and Chilli Hummus
x x x
Caramelised Figs, Parma ham, Balsamic, Cinnamon,
x x x
Soy Chicken Skewers, Pickled Chilli, Fresh Coriander,
x x x
Game Pate, Red Onion Chutney, Poached Pear,

To Start:

Seared King Scallops, Thai Green Chilli and Coconut sauce, 

Main-Course:

Mille Fuille of Beef Fillet, Saint Agur, Crispy Pancetta, Puff Pastry, Blue Cheese Sauce,

To Finish:
Trio of Desserts:
Chocolate and Cinnamon Tarte,
x x x
Bailey's and Toffee Creme Brulee,
x x x
Peach Tarte Tartin.









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