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

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