25 October 2015

Private Dinner Party, Gourmet Tasting Menu with The Williams,





I cooked and served up no less than ELEVEN Courses for my latest Dinner Party, with Canapes and Champagne enjoyed in the Kitchen before ten more delicious and enticing plates of food at the table. :) I was working in an open plan environment so it was a pleasure to be part of the evening, being on display as I catered as Private Chef for 6 guests in Hampshire. Each course went down really well, and there were different favourites between everyone so that was really great for me to hear. :) Dinner was served over nearly four hours so it was a banquet of decadent food throughout the evening and I enjoyed the whole event immensely. With plenty of banter around the table, including food and wine talk, general conversation and even some extemporaneous arm wrestling to top the night off!!! :) 











Menu




Canapes:


Onion and Carrot Bhaji, Sweet Chilli,
 x x x
Crispy Duck Roll, Hoi-Sin,
x x x
Bruschetta, Tomato, Spring Onion and Chilli Salsa,


x x x


Roasted Butternut Squash, Coconut, Chilli and Ginger Soup,


x x x


Crisp Confit of Pork Belly, Pulled Pork and Apple Cromesquis, 
Peanut and Coconut Curry Sauce, Egg Noodles, 


x x x


Individual Ravioli of Goats Cheese, Blush Tomato and Fresh Basil, Beetroot Chutney, Balsamic,


x x x


Tempura Sea-Bass Goujons, Straw Potatoes, Spring Onion, Red Roquito Chilli Pepper, Tamarind, 


x x x


Raspberry Sorbet,


x x x


Assiette of Beef:
Pave of Pan-Roasted Beef Fillet, Slow Braised Short-Rib, Crispy roast Brisket, 
Pulled Beef and Red Wine Pie, Red Wine Gravy,
Dauphinoise Potatoes, Buttered Greens, Wild Mushrooms, 


x x x


Caramelized Plum Tarte Tartin, Vanilla Custard, 
"Apple Crumble" Ice-Cream,


x x x


Berries and Cream,
Winter Berry Pudding, Vanilla and Cardamom Creme Brulee, Honeycomb, 


x x x


Cheese Board, spiced Pear Chutney,


x x x


Petit Fours.




















.


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


No comments: