26 February 2016

Private Dinner Party, Pete and Carly & Friends, Delicious Canapes and Ten Gourmet Vegetarian Courses





I've cooked for Pete and Carly many times since their tenth wedding anniversary a few years ago and we always come together to produce an amazing extravaganza tasting menu! :) Having catered for a pescetarian diet (fish and vegetarian) previously, Carly now leads a mostly Vegan diet and so I had the challenge of coming up with some delicious canapes and a further mouth watering 10 courses to please all. With the exception of some guests opting for a meat main-course, all ingredients were vegetarian and use of dairy and eggs was minimal. 







As usual, I was welcomed warmly and even indulged in and enjoyed a little glass of wine whilst setting up. :) I had 8 guests in total, and I was amongst the crowd in Pete and Carly's open plan kitchen whilst all guests enjoyed some pre-dinner drinks around the communal island. I had a lot to get unpacked but did so amidst a fabulous atmosphere and it was great to catch up and join in the conversation. I served up the Canapes just after the little ones were put to bed, and then got ready to finish off and serve the remaining array of vegetarian cuisine for the evening. Enjoyed over about 3 hours, every course was well received and it was a huge pleasure to join everyone at the end of the meal at the table before finishing off for the night.  












Menu



Canapes:

Bruschetta, Blush Tomato, Black Olive, Fresh Basil,
x x x
Roasted Sweet Potato, Panko Breadcrumbs, Garam Masala, Sweet Chilli,
x x x
Spiced Carrot and Onion Fritter, Ginger, Garlic, Coriander, Fennel & Cumin Seed,

x x x

Wild Mushroom and Truffle Soup, Toasted Walnuts, Soda Bread Croute,

x x x

Tomato Salad, Balsamic, Olive Oil, Fresh Basil,

x x x

Tian of Avocado, Red Onion, Red Pepper,
Roasted Red Pepper Dressing, Avocado Oil, 

x x x

Fresh Pasta, Pear and Goats Cheese, Pickled Fennel and Beetroot, 

x x x

Mango Sorbet,

x x x


Wild Mushroom, Spinach and Puy Lentil Pie, 
Glazed Carrots, Asparagus Spears, Spiced Red Cabbage, Wild Mushroom Cream Sauce,


Or

Ballontine of Pheasant Breast, Guinea Fowl, Wild Mushrooms, 
Rabbit, Venison and Duck Pie, Confit Duck Hash,
Glazed Carrots, Asparagus Spears, Spiced Red Cabbage, Wild Mushroom Cream Sauce,

x x x

Fruit "Crumble"
Vanilla Poached Pears, Red Wine Mulled Plums, Balsamic and Cinnamon roasted Figs,
Vanilla Ice Cream, Granola,

x x x

Duo of:
Sticky Toffee Pudding, Peanut Butter Ice-Cream,
x x x
Lemon Curd, Raspberry, Blueberry and Meringue "Mess"

x x x

Petit Fours.
























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

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