23 October 2013

Private Dinner Party, Ben and Kim Parker




The third of three superb Private Dinner Parties this week did not disappoint, the final one being for 21 people celebrating a big birthday in Winchester. With no less than 8 delectable and delightful courses of superb cuisine it was a big challenge to pull off but with plenty of preparation beforehand and determination on the night, I was so happy with everything produced on the evening. Having one long table laid out in a beautiful open plan kitchen with plenty of work space, I really enjoyed serving up every plate of food, especially one of my all time favourite and special dishes, Beef Fillet Wellington. The whole night was a complete pleasure from start to finish, every guest being so accommodating and welcoming. Ben and Kim were such great hosts and despite myself doing all the cooking, I know they had their work cut out entertaining all their guests, but still managing to make me feel so appreciated throughout. 










Menu


Canapes:
Crispy Duck Roll, Sweet Chilli Sauce,
x x x
Bruschetta, Tomato, Fresh Basil, Chilli,
x x x
Smoked Duck Breast, Cucumber, Spring Onion, Teryaki Sauce,
x x x
Smoked Salmon Roullade, Cream Cheese, Lemon, Black Pepper,

To Begin:
Roasted Red Pepper Soup, Grilled Cheese and Blush Tomato Toast,

To Start:
Pressed Duck and Black Pudding Terrine,
Caramelised Red Onion and Ginger Chutney,

Fish-Course:
Marinated King Prawn, Garlic, Chilli, and Coriander, wrapped in Pancetta,
Sweet Potato Puree, Soured Red pepper Sauce,

Pallet Cleanser:
Raspberry Sorbet, 

Star-Course:
Beef Fillet Wellington, Parma Ham, Wild Mushroom Pate, Crisp Pastry,
Dauphinoise Potatoes, Saute Green beans, Glazed Baby Carrots, Red Wine Gravy,

To Finish:
Trio of:
Pear Tarte Tartin,
x x x
Chocolate Orange Fondant,
x x x
vanilla Creme Brulee, Honeycomb,

Cheese Board 
Biscuits, Chutney.














"You did an incredible job last Saturday so Thank you so much. It was totally fantastic. would recommend you to anyone"  Ben Parker



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

22 October 2013

Private Dinner Party, Kelly Reid



This week was fantastically super busy for me and the second of three Private Dinner Parties was another amazing evening of fine food and fabulous friends. Catering for 6 in Chandlers Ford was a brilliant experience, cooking up some of my favourite ingredients with a strong Asian theme throughout. As the courses were served at the table in an open plan kitchen, the wine flowed freely and there was plenty of great banter which made the evening so enjoyable. The most memorable and funny part of the night being a"Faux Pas" from one of the delightful guests asking for intercourse between courses. An interval I presumed was meant but you can never be quite sure. ;) Anyway, I have been invited back to cook twice more before Christmas which is the biggest compliment I could wish for!!




Menu

Canapes:

Crispy Duck Roll, Sweet Chilli,
x x x
Salmon Maki Roll, Pickled Ginger,
x x x
Bruschetta, Baby Plum Tomato and Lime Salsa,
x x x
Parma Ham, Blush Tomato and Goats Cheese Pesto,


To Start:

Seared King Scallops, Green Chilli, Ginger, Coconut and Coriander Sauce,
Julienne of Saute Vegetables,


Main-Course:

Assiette of Asian Pork,
Teryaki glazed Tenderloin, 5 Spiced Confit of Belly,

Spiced Coconut, Tamarind and Tomato Sauce, 
Egg Fried Rice, Spring Vegetables.


To Finish:

Trio of Desserts,
Vanilla and Honeycomb Brulee,
x x x
Chocolate Orange Fondant,
x x x
Pear and anise Tarte Tartin,

Cheese Board, Pear and Chutney.






Private Dinner Party, Peter and Carly Coote

Catering for a Surprise Anniversary Dinner Party was a real treat this week as I had the pleasure of coming up with a completely bespoke Vegetarian and Sea food menu for a fantastically charming couple celebrating at home. Vegetarian cuisine is a big favourite of mine and I really enjoyed working with some appetising and delicious ingredients to produce 7 mouth watering courses. 

Peter and Carly were both really keen to watch me set up in the kitchen and it was great to be centre of attention as I began preparation. When young Tilly was ready for bed, I  plated up some delectable canapes which were enjoyed whilst I got on with the rest of the menu. As I presented each course, it was a delight to talk through every dish to people that were so obviously interested in great cooking, making for a brilliant evening all round. I always love to talk about my food and it was with extra pleasure that I described the food that I had so much passion in producing for such a brilliant evening.


(PHOTOS TO COME)

Menu:


Canapes:

Salmon Maki, Pickled Ginger and Soy,
x x x
Bruschetta, Tomato and Lime Salsa,
x x x
Caramelised Figs, Balsamic, Honey, Blue Cheese,


Soup:

Roasted Red Pepper and Tomato, Cheese on Toast

Fish Course:

Seared Scallops, Sweet Potato, Tempura Cauliflower, Sri Lankan Curry sauce,

Cleanser:

Raspberry Sorbet

Star-Course:

Lemon Buttered Lobster, Brandy and Cream Bisque,
Dauphinoise Potatoes, Baby Vegetables,

Dessert:

Sharing Platter of:
Vanilla and Honeycomb Brulee,
Mango and Lime Posset,
Pear and Anise Tarte Tartin,
Chocolate Orange Fondant,

Cheese:

Selection of mature Cheeses, Apple, Grapes, Caramelised Red onion Chutney.




"Dear Gary,


Thank you so so much for such an amazing evening. You truly are a very talented chef and made Pete and my 3rd year wedding anniversary so special.  Having a young child we find it hard to get the time to celebrate so to have such amazing food cooked and served by you in the comfort of our own home was the perfect solution.

Your 7 course menu that you served us was the best food I have ever tasted and as I mentioned the night you cooked for us, you will now be a part of our lives forever!!!!!!!!! Roll on the next event when we can enjoy your food again in the comfort of our home.  I have asked Pete if we can make it a weekly event!!!!!

Thank you, thank you, thank you


Peter and Carly Coote"



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


13 October 2013

Private Dinner Party, Yateley





Saturday night's Private Dinner Party was in Yateley, Hampshire, cooking for 6 friends who like to get together to enjoy each others company with great food. I have cooked for Jo and Kenny on several occasions before and it was a pleasure to see them again as guests at my latest dinner party. I have catered many times for parents at Yateley Manor Prep School and most have been as part of charity event auction prizes. It feels great to be able to give something that I love to do towards a good cause. My latest Dinner Party was booked back at the beginning of the year, following the school's May Fair charity ball and so it was with excited anticipation that the menu was finalised. Starting off with some delectable and choice canapes, followed with a favourite caramelised Fig dish of mine and then one of my all time favourite Star Dishes, Beef Fillet Wellington. It was a fantastic evening, recieving great positve compliments after each course.









Menu


Canapes:

Pork Fillet Satay, Toasted Cashew and Chilli,
x x x
Parma Ham, Goats Cheese and slow roasted Tomato Pesto,
x x x
Bruschetta, baby Plum Tomato Salsa,
x x x
Crispy Duck Roll, Sweet Chilli,


To Start:

Caramelised Figs, Pancetta Ham, Blue Cheese, Rocket Leaves,
Balsamic, Honey and Cinnamon Dressing, 


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma ham, Crisp Pastry, Red wine Gravy,
Fondant Potato, Glazed Baby Carrots, Asparagus spears, Green Beans,


To Finish:

Mango, Cardamom and lime Posset, grated Coconut, Caramel and Vanilla Tuille.










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

12 October 2013

Private Dinner Party, Rod and Mandy





Another fab Dinner Party this week! Catering for 8 great guests in a beautiful home near Romsey. It was a pleasure to get the work as it derived from  seeing my van out and about near where I live! Although I have had many enquiries before this is the first actual direct booking from my van signage, and so it was with extra pleasure that I began my weekend of Private Dinner Parties. Coming up with the menu at short notice was no problem at all, cooking up a delectable array of dishes on a Thursday evening. Working with a beautiful Blue AGA in a spacious kitchen was another treat, and everything went to plan, serving up one of my favourite main courses of Rosemary and Garlic roasted Lamb Rump as the Star Dish.







Menu


Canapes:

Soy and Seasme Glazed confit of Pork Belly,
 x x x
Caramelised Figs, Cinnamon, Balsamic and Honey dressing,
x x x
Goats Cheese, Parma Ham, Fresh Basil Pesto,
x x x 
Bruschetta, Roasted Tomato Salsa,

To Start:

Trio of Asian Salmon, 
Fresh Coriander, Red Pepper and Spring Onion Salad, Wasabi Creme Fraiche, Soy
Lemon and Ginger cured Salmon,
Salmon and Tamarind Cromesquis,
Teryaki seared Salmon,

Main-Course:

Rosemary and Garlic roasted rump of Lamb, Slow braised Shoulder, Red Wine Gravy,
Fondant Potato, Roasted Baby Carrots, Green Beans, Chilli and Balsamic Beetroot,

To Finish:

Trio of Desserts,
Chocolate Orange Fondant, Raspberry Creme Fraiche,
x x x 
Summer Pudding, chilled Vanilla Custard,
x x x
Mango, Lime and Coconut Posset.











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




8 October 2013

Private Dinner Party, Sharon and Gary, Birthday Celebration




The second of two brilliant dinner parties this weekend, and also the second Birthday Celebration! Catering for a surprise 50th for my namesake was a complete pleasure from start to finish and with my Beef fillet Wellington as the star course, it was always going to be a special evening. Sharon had organised a perfect day for Gary, keeping me a closed secret from the beginning. Walking into the lounge with the canapes was the first that Gary knew I was in the house and I followed with four more courses, ending the night with some delightful petit fours. 

It was an honour and a delectation to be invited to join the table for a beer after dessert. everyone made me feel so welcome and it was the perfect end to a great Dinner Party.




Menu


Canapes:

Tuna Nigiri, Soy and Pickled Ginger,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Bruschetta, Green Tomato, Basil and Chilli,
x x x
Marinated Crayfish Tails, Mango, Green Apple and Chilli,


To Start:

Warmed Goats Cheese Tarte, Caramelised Red Onion Chutney,
Pea Shoots, Sweet and Sour Red Pepper and Balsamic Dressing,


Main-Course:

Beef fillet Wellington, Red Wine Gravy
Hand cut Chips, Glazed Baby Vegetables,


To Finish:

Trio of Desserts
:
Chocolate and Walnut Brownie, salted Caramel Ice Cream,
x x x
Berry and White Chocolate Cheese Cake, Strawberry and Basil Coulis,
x x x
Toffee and Honeycomb Crème Brulee,

Petit Fours.










"Thank you for giving us such a fabulous evening. The food was just fantastic. Could not have gone any better, from your arrival, the food, and your service. Thank you Gary for helping make my Husband's birthday so special." 
Sharon Butcher

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


Private Dinner Party, The Hickman Clan, 21st Birthday Celebration



Another Amazing Dinner Party this weekend, cooking for a lovely family, celebrating Hannah's 21st. I delivered four delicious courses of delectable cuisine, serving one of my top favourite starters ever of Tuna Sashimi. It was a pleasure from then on with another favourite main course of mine followed shortly after. Finishing with my trade mark trio of desserts topped the evening off well, bringing a wow factor to the table. Everyone was extremely hospitable and the evening was extra special as I have twice catered for "The Hickman's" before, but the first time at one of my Private Dinner Parties, which are going from strength to strength!







Menu


Canapes:

Bruschetta, Baby Plum and Green Tomato Salsa,

x x x
Marinated Crayfish tails, Mango, Green Apple and Chilli,
x x x
Smoked Salmon, Horseradish, Lemon, Cream Cheese,


To Start:

Tuna Fillet Sashimi, Soy, Tamarind and Chilli Dipping sauce,

Tuna Nigiri, Salmon and ginger Cromesquis, Spring Onion and Pepper salad,


Main-Course:

Monkfish Medallion, King Prawns, Saffron and Gralic Cream sauce, roasted Red Pepper dressing,

OR

Trio of Roast Duck, Soy and Berry Gravy,
5 Spice Pan Seared breast,
Confit of Shank,
Crispy Duck Pastis,

Hand cut Chips, Saute Sugar Snaps, Spiced Red Cabbage,


To Finish:

Trio of Desserts
Apple and Pecan Crumble, Chilled Cinnamon Custard,
Peach Tarte Tartin, Vanilla ice cream,
Bailey’s and Toffee Crème Brulee.










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



"A big thank you from the Hickman clan - totally amazing food which made celebrating Hannah Hickman's 21st birthday even more special. Perfect! Fabulous night"    Lisa Hickman