My latest Dinner Party in Dorchester was quite fantastic and also a little different, serving up a breakfast theme through four courses as part of a delectable menu for ten great friends for a brunch get together. I came up with a bespoke menu, utilising some top favourite breakfast ingredients put together to create some unique modern dishes. It was good fun to do so and an amazing pleasure to serve up some decadent plates of food to such a jovial group of diners. We battled with the rain at the beginning of the day, deciding to eat in or out but in the end it didn't really matter as the day was mostly about enjoying delicious food in good company.
Menu
Canapes:
"Breakfast" Sausages, Glazed in Honey, Dijon and Sesame seeds,
Pre-Starter:
"Beans on Toast"
Garlic Ciabatta: Haricot and Cannellini Beans, Chorizo, Chilli, and Tomato Sauce,
To Begin:
"Smoked Haddock Kedgeree"
Haddock Fillet, marinated in Turmeric and Smoked Milk,
Haddock and Risotto Cake, Fennel and Mustard seed Crumb,
Haddock and Risotto Cake, Fennel and Mustard seed Crumb,
Baby Spinach, saute with Garlic, Nutmeg and Black Pepper,
Poached free range Egg Yolk,
Main-Course:
"Sausage, Black Pudding, Bacon, Mushrooms, Hash Brown"
Pork Fillet Wellington, Sausage meat, Black Pudding & Wild Mushroom Duxelle,
Red Wine Gravy, Apple Puree,
To Finish:
Trio of Desserts:
Chocolate and Cinnamon Doughnut, Peanut Butter and Chocolate ice-Cream,
x x x
Caramelized Apple Tarte Tatin, Stem Ginger Ice-Cream,
x x x
Blue Berry and Strawberry Crumble, Almond and Pecan Granola, Vanilla Ice-Cream.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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