24 February 2015

Private Dinner Party, Alison and Mark




I traveled up near Basingstoke for my latest Dinner Party to aid in celebrating a very special Birthday on Valentines weekend. I served up some Delicious Canapes and a further three courses on a Sunday Lunchtime for ten delightful guests, being a perfect number to help create a fabulous and celebratory atmosphere for the day. I also had one Gluten Free guest which was no problem at all to cater for as I substituted a few ingredients and change the menu slightly where it was necessary. I was made to feel very welcome from my arrival and all through the course of a fabulous Dinner Party, truly being a superb afternoon. I also received a very touching but humorous Thank you card which really made my day and whole weekend. 








Menu



Canapes:

Bresaola, Chilli Oil, Balsamic, Black Pepper, Rocket,
x x x
Dijon and Treacle Cured Salmon Skewers, Lemon, 
x x x
Brushetta, Paprika and Black Sesame Seed Hummus,
x x x
Satay Chicken, Toasted Sunflower Seed and Chilli,


To Begin:

Tea Smoked Chicken Breast, Spring Onion and Red Pepper Salad,
Mango slices, Mango Puree, Mango and Sweet Chilli Salsa,


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Pastry, Red Wine Gravy,
Pressed Pulled Brisket, Bubble and Squeak Cake, Glazed Carrots, Green beans, 


To Finish:

Trio of Desserts:
Pear and Anise Tarte Tatin, Stem Giner Ice-Cream,
x x x
Vanilla and Cardamom Creme Brulee, Honeycomb,
x x x
Dark Chocolate and Pecan Brownie, White Chocolate, Pistachio and Minted Parfait.















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

21 February 2015

Private Dinner Party, "The Sherwin's" and "The Warehams"







"Thank you so much for the quite wonderful lunch, each element of each plate was a delight to the eye and taste buds"  Martin Sherwin








Menu


Canapes:

Garlic Bruschetta, Black Sesame Seed and Paprika Hummus,
x x x
Bresaola, Cured in Red Wine and Spices, Chilli Oil, Rocket,
x x x
Treacle and Dijon Marinated Salmon Skewers,
x x x
Serrano Ham, Warmed Brie, Balsamic,


To Begin:

King Prawn, wrapped in Pancetta, Chorizo, Roasted Red Pepper, Chilli, Balsamic,


Main-Course:

Assiette of British Beef:
Pan seared Fillet Mignon, Brased Brisket, Individual Pulled Beef and Red Wine Pie, 
Bubble and Squeak Cake, Buttered Green Beans, Glazed Baby Carrots, Red Wine Gravy.


To Finish:

Trio of Winter Desserts:
Sticky Toffee Pudding, Peanut Butter Ice-Cream,
x x x
Chocolate Brownie, Toasted Nut Brittle,
x x x
Toffee Apple Crumble, Oat and Pecan, Vanilla Custard, Stem Ginger Ice-Cream.








It was fantastic to kick off a super busy Valentines week cooking for four lovely guests in Winchester. Providing some delectable Canapes and three delicious Courses over a lunchtime for four was a complete pleasure and it couldn't have gone any better. The meal was as part of a wonderful Christmas gift that I had put together as a voucher so when it was redeemed for February I was really excited to cook the special menu that I had come up with last year.























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

16 February 2015

Private Dinner Party, Anna and Dean Kipling



This week was fantastically busy with plenty of Dinner Parties, my latest being in support of one of my favourite local charities that I gave away as a raffle prize. I had the pleasure of cooking for Anna and her Husband in Hedge end and I served up three delicious courses. It was an open plan kitchen which I love to work in, providing a great atmosphere whilst I cooked and served up each course.







Menu


To Begin:

King Prawns, Wrapped in Pancetta, Chorizo, Chilli, Balsamic, Rocket,


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Pastry, Red Wine Gravy,
Dauphinoise Potatoes, Carrot Puree, roasted Carrots, Carrot Crisps,


To Finish:

Toasted Pecan, Sunflower Seed and Warm Chocolate Brownie,
Peanut Butter Ice Cream.












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


10 February 2015

Private Dinner Party, Susan and Brian




My latest Dinner Party was for six wonderful guests near Fareham, enjoying three courses of delicious and decadent food, including one of my most popular dishes of Beef Fillet Wellington. I was delighted when I got the initial call from Susan as I had given away a raffle prize for a dinner for four through The Rainbow Centre Charity at one of their recent events. Susan was very pleasant to liaise with and we organised the menu via email before we met in person on the evening. It was a pleasure to cook in such a lovey home, being renovated from a larger old building into modern apartments. The evening went really well, all courses being greatly received and it was another fabulous Dinner Party for a fabulous cause.










Menu



To Begin:

Tea Smoked Chicken Breast, Textures of Mango, Sweet Chilli,


Main-Course:

Fillet of Beef Wellington, Wild Mushroom Pate, Parma Ham, Pastry, Red Wine Gravy,
Dauphinoise Potatoes, Carrot Puree, Roasted baby Carrots, Carrot Crisps,


To Finish:

Caramelised Fig, Pecan and Toffee Cheese Cake,
Pecan Crumble, Anise poached Figs, Balsamic roasted Figs, Baby Figs, 
Vanilla Bean Creamed Cheese, Toffee Sauce.








For exact costings and more information please email Chef@chefgary.co.uk or Telephone: 07775560126. 


Travel is Free within 25 Miles of SO53
£25 Charge over 25 Miles of  SO53
£50 minimum Charge over 50 Miles of  SO53
Bespoke ingredients and menus may incurr a supplement. Minimum charge for four persons.