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
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
"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
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