31 March 2014

Private Dinner Party, Clive and Friends




I am very lucky to love what I do and I put 100% into all my Dinner Parties, being truly passionate about great food and service. My latest Dinner Party, all the way up in Northampton was certainly worth the extra mileage as it was a real pleasure and a delight to cook for such a fun group of friends in a resplendent atmosphere. I arranged to travel a little further "Up North" as I have been working alongside the Rainbow Centre and had given away a Dinner Party Prize to help raise money at auction, Clive bidding a very generous amount to collect my voucher. We took a little while to get a date sorted as I tend to get booked up in advance on weekends but it was fantastic to finally meet up and cook some fantastic food. The kitchen was perfect for me to cook in, with plenty of work space, a gas stove and a twin oven. ;) I also had one Vegetarian guest which is always a pleasure as I do love to cook Vegetarian food, currently holding the Vegetarian societies "Chef of The Future" Title which I have won the last two years running. The rest of the guests enjoyed a very popular dish of mine, King Prawns and Chorizo with one of my favourite Pork dishes as the main-course. The whole evening was a complete pleasure and a buzz, with plenty of witty and slapstick conversation, Good Whiskey and of course, delicious and delectable plates of fine food. My little friend Shaun the Sheep also managed to make it to the Dinner Party but I regret he didn't come back with me but made a splendid gift to Sandy. :)







Menu


Canapes:

Carpacio of beef, Oyster Sauce, toasted Sesame Seeds,
x x x
Smoked Salmon, Horseradish, Lemon, Black Pepper,
x x x
Bruschetta, Roasted Tomato Salsa,
x x x
Vegetable and Ginger Spring Roll, Sweet Chilli,


To Start:

King Prawns, Chorizo, Chilli, Roasted Red Pepper and Balsamic,
Garlic Ciabatta,
OR
Puff Pastry Tart, Feta, Caramelised Red Onions, Toasted Walnuts,


Main-Course:

Pork Fillet Wellington, Black Pudding, Sausage Meat, smoked Pancetta, Crisp Pastry,
Confit of Pork Belly, Sea Salt Crackling, Dijon and Wild Mushroom Cream sauce,
Bubble and Squeak, Glazed Baby Carrots, Green Beans,
OR
Mediterranean roasted Aubergine and Spiced Cous Cous Parcel,
Roasted Tomato and Red Pepper Sauce, 


To Finish:

Vanilla and Cardamom Creme Brulee,
Fresh Strawberries and Raspberries, Poached Strawberries, Meringue, Honeycomb,  
Strawberry and Elderflower Jelly, Chocolate coated Strawberry, 
Strawberry and White Chocolate Cream.






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

Private Dinner Party. Sarah and Mark



I cooked for Sarah and her friends for their Christmas Party last year and it has been brilliant to cook for many of the guests there again. I have been looking forward to Sarah's turn this weekend in North Baddesley since so it was a pleasure to receive a warm welcome into their home with a lovely cup of Tea! Unpacking to an open plan Kitchen and Lounge which I love to make use of, I also had the luxury of cooking on an impressive gas oven that I could have taken away with me! ;) I enjoyed plenty of banter and with a delicious menu planned using some exquisite and a selection of my favourite ingredients it was always going to be a great evening. 






Menu


Canapes:

Carpacio of beef, Oyster Sauce, toasted Sesame Seeds,
x x x
Smoked Salmon, Horseradish, Lemon, Black Pepper,
x x x
Bruschetta, Roasted Tomato Salsa,


To Start:

King Prawns, Chorizo, Chilli, Roasted Red Pepper and Balsamic,
Garlic Ciabatta,


Main-Course:

Pork Fillet Wellington, Black Pudding, Sausage Meat, smoked Pancetta, Crisp Pastry,
Confit of Pork Belly, Sea Salt Crackling, Dijon and Wild Mushroom Cream sauce,
Bubble and Squeak, Glazed Baby Carrots, Green Beans,



To Finish:
Trio of Desserts:

Vanila and Raspberry Creme Brulee,
x x x
Chocolate Fondant, Peanut Butter Ice Cream,
x x x
Chocolate and Berry Cheese Cake.















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

27 March 2014

Private Dinner Party, Debra and Friends



Cooking with some super tasty, superb quality, and exquisite ingredients for my brilliant guests this evening made for another top favourite Dinner Party. From Super King Prawns to Fillet of Beef, then finishing off with a Trio of Desserts, it was a real success and a Fab Food Experience to remember! With Eight Diners enjoying four courses of delectable cuisine, It was hard going but extra rewarding when I received top feedback after each course. 








Menu

Canapes:

Bruschetta, Slow Roasted Tomato and Basil Salsa,
x x x
Confit Pork Belly, Soy, Honey,
x x x
Smoked Salmon, Horseradish, Black Pepper, Lemon,


To Start:

Saute King Prawn, Pancetta, Chorizo, Roasted Red Pepper, Balsamic,
Garlic Ciabatta,


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Crisp Pastry, Red Wine Gravy,
Dauphinoise Potatoes, Roasted baby Carrots, Green Beans,


To Finish:

Trio of Desserts:
Chocolate Fondant, Toffee Custard, Peanut Butter Ice-Cream,
x x x
Raspberry Ripple and Lemon Curd Cheese Cake, 
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee.











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

22 March 2014

Private Dinner Party, Lin's Birthay Do,



Catering for a special Birthday this weekend was a well kept secret to make a special surprise Dinner for Lin in Chandlers Ford, Hampshire. All arranged by her close family, from organising the menu with me via email to smuggling me in on the evening until I came to present the canapes made for a great Dinner Party. The rest of the dishes were served  smoothly and it was again, a pleasurable night of cooking some exquisite food for a friendly table in the comfort of home. 






Menu


Canapes:

Honey, Mustard and Sesame roasted Sausages,
x x x
Bruschetta, Slow roasted Tomato, Gouda Cheese, Fresh Basil,
x x x
Smoked Salmon, Cream Cheese, Horseradish,


To Start:

Saute King Prawns, Crisp Pancetta, Butternut Squash, Red Pepper Dressing, Rocket, 
OR
Goats Cheese and blush Tomato Ravioli, Pickled Beetroot,

Garlic, fresh basil and Tomato Ciabatta,


Main-Course:

Duo of Asian Beef, Cashew, Chilli and Coconut Sauce,
Masala spiced Fillet, Soy and Honey glazed Brisket,
Cardamom and Saffron Rice, Wild Mushrooms, Bok Choi, Baby Corn,

To Finish:

Sticky Toffee Pudding, Caramalised Bananas, Peanut Butter Ice Cream,
OR
Vanilla and Honeycomb Creme Brulee, Fresh Raspberries.






"We just want to say a massive Thank you soooo much for a wonderful evening, the food was amazing and my mum absolutely loved it!!!! Thank you for making it so special." 
Islay King



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


18 March 2014

Private Dinner Party, Dave's Birthday Celebration!!




My second Dinner Party this weekend was for a Big Birthday celebration and the occasion was celebrated in extravagant style with 8 plates of delicious and delectable food and plenty of Whiskey and Wine. I cooked for Dave and Katie last year and their two lovely girls acted out as brilliant waiting staff, not failing to do the same again. Really making the evening special, it was lovely to have my little helpers buzzing around the kitchen and it was a pleasure to have them try out my food also. It was a fantastic night all round and great to be able to join in with a beer at the end of the evening.








Menu


Canapes:
Bruschetta, Guacamole, Crayfish Tails,
x x x
Tuna Sushi Maki, Tamarind, Soy and Ginger
x x x
King Prawn Wonton, Sweet Chilli,

x x x

Cream of Parsnip and Apple Soup, Parsnip Crisps,

x x x

King Prawn, Pancetta, Rocket, Balsamic,

x x x

Raspberry and Pink Champagne Sorbet,

x x x

Beef Fillet Wellington, Parma Ham, Wild Mushroom Pate, Crisp Pastry, Red wine Gravy,
Dauphinoise Potatoes, Roasted Baby Carrots, Saute Green Beans,

x x x

Pear and Star Anise Tarte Tartin, 
Stem Ginger Ice Cream, Cinnamon Custard, Caramel Tuille,

x x x

Petit Fours.
















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