23 February 2014

Private Dinner Party, Mark and Hannah Sherwin




Cooking for Dinner Parties always brings me great reward and pride, from designing the menu and sourcing the best available produce, to preparing all the ingredients together to create the most delectable dishes. On finally serving an array of delicious plates of food, it is the reaction of my clients that really give me the passion that I have for cooking, helping spread the love and enticement for fantastic  food. It is even more pleasurable when it is for such brilliant hosts, as Mark and Hannah, whom I have cooked for on many occasions, dating back to when I first started my venture into Private Dining. Opting for my Gourmet 7 course menus, it is always a real showboat of an evening at the Sherwin's and I always leave with a great buzz, having cooked my heart out each time. This time around, I served up a seven course Asian themed menu that ticked all the boxes, with both Wow factor and amazing flavours.






Menu



Canapes:

Crispy Duck Roll, Hoi Sin,
x x x
King Prawn Wonton, Sticky Sweet Chilli,
x x x
Chicken Satay, Cashew, Sesame and Chilli Butter,

x x x

Chilli and Ginger spiced Lobster and Prawn Bisque, Crayfish Tails,

x x x

Cured Salmon, Pickled Ginger, Red Chilli, Wasabi and Sesame Dressing,

x x x

Sesame Seared King Scallops, Green Chilli, Coconut, Fresh Coriander, 

x x x

Mango Sorbet, Pickled Mango slices, Candied Lime Zest,

x x x

Duo of Asian Pork,
Masala Marinated Tenderloin, Confit of Belly, Teryaki Glaze, 5 Spiced Sea Salt Crackling,
Curried Puy Lentils, Red Peppers, Broccoli, Chestnut Mushrooms, 
Tamarind, Chilli, Coconut and Tomato Sauce,

x x x

Trio of Desserts:
Chocolate and Walnut Brownie, Peanut Butter Ice cream,
x x x
Bailey's, Toffee and Honeycomb Creme Brulee,
x x x
Pear and Anise Tarte Tartin.















"Thanks for yet another amazing, tasty evening!"  Mark Sherwin



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






17 February 2014

Private Dinner Party, Kate and Tim,



After a tremendously busy Christmas, I arrived to a pleasantly quiet start to the year. With plenty of time to practise some new dishes and cooking techniques, it was a great period to renovate my menus. However, nothing is more rewarding than actually going out and cooking for people, Valentines weekend being the start of a fantastic busy period to come. Celebrating both a Monumental and Grand birthday on the Sunday evening, it was a great pleasure to provide my cooking services to another fantastic Dinner Party. It was especially rewarding as the hosts had previously dined with me as guests at another event last year. A testament to my dedication and commitment, it is always gratifying cooking for people a second time around. 

I served some delectable little canapes in the lounge before everyone sat down to enjoy the three remaining courses at the table. Serving some Super sized King Prawns with Pancetta for the starter was a delicious dish to begin with, offering bursts of sweet, sour, salt and spice on the palette. Continuing onto the main course of traditional roast Chicken with wild Mushrooms served in a modern style was also a winner and the menu was finished off perfectly with my trade mark Trio of Desserts. All together a brilliant evening, hosted perfectly by Tim and Kate. 





Menu


Canapes:

Bruschetta, Parma Ham, Rocket, Poached Pear,
x x x
Marinated Crayfish Tails, Chilli, Ginger, Lemon, Spiced Guacamole,
x x x
Crispy Duck roll, Sweet Chilli,


To Start:

King Prawns, Pancetta, Caramelised Butternut Squash,


Main-Course:

Trio of Roast Chicken, Wild Mushroom Cream sauce.
Stuffed Breast,Truffle, Parma Ham,
Confit of Drumstick, Sea Salt Crackling,
Garlic and Tarragon Kiev,
Fondant Potato, Glazed Baby Carrots, Parsnip Crisps, Asparagus Spears, 
Carrot, Parsnip and Apple Puree,

To Finish:

Trio of Desserts:
Chocolate and Walnut Brownie, Peanut Butter Ice Cream, Cashew and almond Brittle
x x x
Warm Cherry Bake-well, Brandied Cherries, Chocolate coated Cherry,
x x x
Mango and lime Posset, Vanilla and Chocolate Tuille.




 



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

1 February 2014

Private Dinner Party, Heidi Grimes



I held a one on one cooking lesson for Heidi last year and so it was brilliant to be invited back to cook for Heidi and her friends for their belated Christmas Party Dinner. A fabulous menu made for a brilliant evening, accompanied with friendly and felicitous conversation in a welcoming atmosphere. Made to feel a big part of the evening it was a huge pleasure to cook for everyone in benevolent company with plenty of great positive feed back.






I love cooking with spices and with Asian influence so having the Monk Fish starter was the perfect Dinner Party Dish for me, giving the taste buds a good workout with the Sweet and Sour, Salty and Spicy Sauce, with Coconut, Chilli, Tamarind and Fresh Coriander. A light Raspberry Sorbet Palette cleanser then made way for one of my Favourite dishes of Pork Fillet Wellington. Utilising and serving two separate cuts of Pork with the Tenderloin and the slow roasted Belly makes for a real celebration of a beautiful meat, giving variety in texture and depth of flavour. An Enticing Platter of Delectable Desserts at the end of Meal was a great way to finish to the Dinner, giving a wow factor to what was an another amazing Dinner Party all round. 





Menu


Canapes:

Beef Fillet Carpacio, Goats Cheese, Spring Onion, Black Pepper,
x x x
Salmon Gravlax, Horseradish, Lemon, Sea Salt,
x x x
Chicken Satay, Toasted Cashew and Chilli,


To Start:

Masala marinated Monk Fish Medallions, Tamarind, Coconut, Lemongrass, Fresh Coriander,
Garlic and Sesame Flat Bread,


Palette Cleanser:

Raspberry Sorbet,


Main-Course:

Pork Fillet Wellington, Sausage Meat and Black Pudding, Smoked Pancetta, 
Confit of Belly, Sea Salt Crackling, 
Celeriac Mash, Saute Green Beans, Caraway roasted Carrots,
Dijon Mustard Cream Sauce,


To Finish:

Platter of Desserts:
Sticky Toffee Pudding, Peanut Butter Ice cream,
x x x
Apple Tarte Tartin, Vanilla Ice cream,
 x x x
Chocolate Cheese Cake, Toasted Walnuts and Pecans,
x x x
Vanilla and Honeycomb Brulee.














"Just wanted to say a huge thank you again for last night - the dining experience was amazing, the food truly fabulous and all so relaxed - you made our evening extra special......" 
Heidi Grimes


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