14 July 2014

Private Dinner Party, Andy and Kelly Rowe, & The Williams'



Working up an appetite for 8 courses of delicious food on a Saturday night was exactly what my latest guests were doing this weekend whilst I was busy preparing some exquisite ingredients to make up the surprise menu. Kelly, Andy, Wayne and Michelle have all sampled my food many times but this was definitely my most ambitious and creative menu with them so far. I just took a few details concerning their particular likes and I then had free range with the design of the dishes. It was really exciting and also a huge pleasure to serve up some new creations amongst some of my all time favourite plates of food. 









Menu


Canapes:
Bruschetta, Blue Stilton, Cranberry, Orange and Caramelised Red Onion Chutney,
x x x
Glazed Chipolata, Dijon, Sesame, Honey,
x x x
Lamb Samosa, Sweet Chilli,
x x x
Wasabi Cured Salmon, Soy, Coriander, Chilli,

x x x

French Onion Soup, Parmesan Croute,

x x x

Pork Belly Three Ways, Poached Egg Yolk, Buttered Asparagus,
Shredded Pork, Shallot and Caper Rillete, Serrano Ham,
Slow roasted Slice of Belly, Jus reduction, Sea salt Crackling,
Pressed Belly in Ciabatta Crumb, Horseradish Creme Fraiche,

x x x

Saute King Prawn, Chorizo, Red Chilli, Rocket, Spring Onion,

x x x

Mango, Lime and Chilli Sorbet,

x x x

Duo of Asian inspired Beef, Peanut, Green Chilli and Coconut sauce,
Masala marinated Fillet, Soy, Honey and Chilli Braised Brisket,
Curried Jersey Royals, Fried wild Rice, 
Sugar Snap Peas, Chestnut Mushrooms, Fresh Coriander, 

x x x

Trio of Desserts:
Pear Tartin, Stem Ginger Ice Cream,
x x x
Sticky Toffee Pudding, Peanut Butter Ice Cream,
x x x
Pistachio, White Chocolate and Mint Cheesecake,

x x x

Cheese Board.


















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


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