30 October 2014

Private Dinner Party, Birthday Celebration, Lorraine and Friends



I travelled up to Oxfordshire this weekend to cater for six close friends having a joint 30th and 50th Birthday Celebration. Having made the booking last year it was great to finally meet everybody in a striking and grandiose hired house that was a perfect venue to host a delicious Dinner Party. We had a few dietary requirements to overcome but I still managed to come up with a lovely menu that was enjoyed by all with the canapes being served in the lounge before a further four courses at an arresting wooden table in the delightful dining room. Every guest was very welcoming and it was another rewarding evening for me.









Menu



Canapes:

Salmon Fish cake, Sesame seeds, Sweet Chilli,
x x x
Crispy Duck Roll, Hoi-Sin,
x x x
Bruschetta, Blue Stilton, Caramelized Red Onion Chutney,


Pre Starter:

Cream of Leek and Potato Soup, Crispy fried Leek Straws, 
French Bread,


To Begin:

Smoked Salmon, Avocado, Rocket, Lemon, Black Pepper,


Main-Course:

Pan-roasted Fillet of Beef, Slow cooked Confit of Brisket, Brandy and Cream Sauce,
Dauphinoise Potatoes, Carrot Puree, roasted Carrots, Parsnip crisps, Asparagus Spears,


To Finish:

Duo of Desserts:
Champagne, Elderflower and Berry Jelly, Macerated Fruits,
x x x
Apple Tarte Tartin, Stem Ginger Ice-Cream.












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


23 October 2014

Private Dinner Party, Gill Church and Friends





This weekend I catered a 7 Course Gourmet Menu near Fleet. It was very special to me as it was for previous guests at another Dinner Party last year. Gill and her Friends wanted to experience my Fine Dining skills first hand in the comfort of their own home and what made it even extra awesome is that they live just next door to some very special regular diners with me! I produced a special menu that was bespoke to everyone's needs, including some fantastic ingredients that produced a delightful and flowing menu. Each course was superbly matched with some indulging wines, creating a fabulous celebratory evening. It was a top Dinner Party, working in an open plan kitchen that helped create a brilliant atmosphere and I even got to sample some delicious Red Wine. :)











Menu


Canapes

Spiced Salmon fish Cakes, Sesame seeds, Sweet Chilli,
x x x
Bruschetta, Blue Stilton, Curried Beetroot Chutney,
x x x
Slow roasted Tomato, Feta, Fresh Basil,

x x x

Roasted Sweet Potato, Chilli and Coconut Soup,
Garlic and Coriander Flat Bread,

x x x

Vodka Cured Salmon, Pickled Cucumber and Spring Onion Salad, 
Shot of Cucumber Vodka,

x x x

Home Smoked Chicken Breast, Rocket Leaves, Chilli, Textures of Mango,

x x x

Saute Chilli and Garlic marinated King Prawn, Bisque sauce,
& Crisp Tempura King Prawn, Lime,

x x x

Lemon Sorbet, Mango and Raspberries,

x x x

Assiette of Asian Chicken, Curried Coconut, Ginger and Green Chilli sauce, 
Teryaki glazed Breast, Confit of Curried Drumstick, Masala marinated Skewer, 
Spiced Chicken Kiev, Sea Salt Crackling,
Mushroom and Cumin Rice, Wok fried Vegetables, 

x x x

Trio of Desserts:
Pear Tarte, Tartin, Stem Ginger Ice-Cream,
x x x
Chocolate, Pecan and Peanut Butter Brownie, Peanut Butter Ice-Cream,
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 October 2014

Canapes, Peter Cooper, Volks Wagon in Southampton

"I just wanted to say how professional and inspiring you are. Your calm easy manner along with food that not only looks fabulous but tastes incredible. We would all recommend you without hesitation" Pam Bates






Although my Dinner Parties make up a large part of my work, I cater for many other various styles functions, this week cooking for nearly 70 people in a car dealer shop floor. Following on from a superb charity event, I got asked to do some canapes for the Networking evening in Southampton. I brought some tables and all the necessary equipment with me, including my mobile oven and was set and ready to go shortly after.  It was a huge pleasure to serve some decadent and delicious savoury canapes, including caramelised Figs with Balsamic, followed by some enticing little sweet nibbles as well. There were various entertainment stalls and it was great to see some amazing cocktails being made up to be enjoyed with my canapes. A fantastic evening, it was refreshing to be part of something a little different amongst a brilliant atmosphere.







Canape Menu


Savoury:

Caramelised Figs, Balsamic, Honey, Cinnamon, Feta,
x x x
Pulled Pork, Sesame, Soy and Sweet Chilli Spring rolls,
x x x
Vegetable and Noodle Rolls, Sweet Chilli, 

Sweet:

Chocolate, Pecan and Peanut Butter Brownies,
x x x
Bailey's and Toffee Cheese Cakes,
x x x
Lemon Curd and Blueberry Tartes.











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

6 October 2014

Private Dinner Party, Stefan and Friends, Southampton





After a great busy week of Dinner Parties, I was especially looking forwards to cooking my Seven Course Gourmet menu on the Saturday to help celebrate Stefan's special Birthday in style. We originally booked the date in via email and I had already visited Stefan at his lovely apartment overlooking the Marina in Southampton to discuss the menu prior to cooking for everyone on the day. We thought it may be a tight squeeze in the lounge area but with everything cleared away and having a large square table in the middle of the room, it worked out really well whilst I was cooking away in the open plan kitchen.

The day went amazingly, with some delectable canapes enjoyed with an exquisite champagne before the further 7 courses were individually matched with some delicious wines. Every guest helped create a fabulous atmosphere to help celebrate a momentous occasion and the day was absolutely perfect. Each course was a winner and it was fantastic to receive such great compliments after each plate of food. When I had finished clearing up, it was a delight to receive some of the most heavenly handmade Austrian Chocolates and Biscuits from Stefan's Mother as a thank you. Another brilliant Dinner Party. :)










Menu


Canapes:
Crispy Pork Belly, Sea Salt Crackling, Sweet Chlli,
x x x
Bruschetta, Blue Stilton, spiced Beetroot Chutney,
x x x
Dill and Citrus Cured Salmon, Cream Cheese, Horseradish,

x x x

Creamed Parsnip and Apple soup, Parsnip and Apple Crisps,

x x x 

Pressed Duck and Black Pudding Terrine, Caper and Dijon Mustard Dressing,

x x x 

Seared King Prawns, Pancetta, Garlic, Chilli, Rocket,

x x x

Raspberry Sorbet,

x x x 

Beef Fillet Wellington, Red wine Gravy, Wild Mushroom Pate, Crisp Pastry,

x x x
 
Pear and Anise Tarte Tartin, Stem Ginger ice Cream, Caramel, Cinnamon Creme Anglais,

x x x

Petit Fours.


















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



Private Dinner Party, Mandy and Phil,

"A huge thank you for such a fantastic evening. The food was delicious and sooo beautiful to look at. And, my kitchen was left spotless" 





I often go out on the weekend to cater my Private Dinner Parties so it was really refreshing to have a booking on a Monday evening! Having had the joint birthday celebration booked in for a few months, it was great to finally meet Mandy and her friends and family at their lovely home in Tip-Toe, Hampshire. We had a multi course menu planned as I had a Vegetarian guest to cater for, being an absolute a pleasure to do so as I have had plenty of experience in Vegetarian cuisine, winning The Vegetarian Societies "Chef of The Future" two years running.  I also had with me Kirsty from Hitch and Moon  whom I will be working with in the future for both Dinner Parties and Weddings. It was a fantastic opportunity for Kirsty to see me in action and sample some of my food and Mandy was very accommodating to us both which made the evening an extra special night all round. Unfortunately, I managed to leave my Nikon at home but Kirsty and I took a few photos with our trusty I-Phones! ;)









Menu


Canapes:

Bruschetta, Plum Tomato, Green Chlli and Lime Salsa,
x x x
Vegetable Spring roll, Sweet Chilli,
x x x
Balsamic Toast, Brie, Slow roasted Tomato, 


To Start:

Serrano Ham, Asparagus Spears, Poached Free Range Egg in Crispy Ciabatta Crumb, Bernaise Sauce,

OR

Vegetarian Sushi Platter, Tempura Vegetables,


Main-Course:

Duo of Asian Beef, Peanut, Ginger, Chilli and Coconut Sauce,
Masala spiced Fillet, Teryaki Slow Braised Brisket,
Wild Mushroom fried Rice, Wok fried Vegetables,

OR

Mediterranean roasted Vegetable and Cous Cous Filo Parcel,
Tomato and Fresh Basil Sauce,


To Finish:

Trio of Desserts:
Lemon Curd and Raspberry Mille Fuille, Puff Pastry Layers,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Pear and Anse Tarte Tartin, Stem Gnger Ice-Cream,


Cheese Board.

Selection of Delicious Cheeses, spiced Beetroot Chutney, Bread, Celery, Apple.
















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