Catering for a Fab Birthday Celebration Dinner Party near Hook this weekend went Brilliantly. Starting with a light starter of Crab, cured Salmon and Avocado, followed by Beef Wellington was superbly chosen by Karen and it was finished off perfectly with a Winter Dessert of Toffee Apple and Pecan Crumble. Fantastic ingredients, prepared, cooked and presented beautifully always have an allure for me and made for a culminating menu all round. It was also a return visit to Karen and Phil which was an affording pleasure and also great to see their boys again whom I Know well from Yateley Manor School.
I always bring my camera to every Private Dinner Party to take photos of the food but I couldn't believe it when I arrived to find I had left it on and drained the battery!! Being a perfect adjutant host, Karen lent me her cannon for the evening which was much appreciated. ;-) I have become quite adapt from with my Nikon 7000 which I love and learnt how to use with the aid of Julian and Sue Porter's workshop days, but I enjoyed working with a new model which I hope I utilised well.
Granary and Olive Bread, Marinated Olives,
Crispy Duck rolls, Sweet Chilli,
White Crab Meat, Cured Salmon, Avocado, Horseradish,
Fillet of Beef Wellington, Wild mushroom Pate, Parma Ham, Crisp Pastry,
Potato Gratin, Calliflower puree, Glazed Carrots, Saute Greens,
Toffee Apple and Pecan Crumble,
Cinnamon Custard, Caramel and Chocolate Ice Cream.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk