"Dear Gary,
On behalf of all of the girls thank you so much for our private dinner party for Michele’s hen weekend. We can’t thank you enough – our meal was amazing and so delicious. We all thoroughly enjoyed the experience and as you know did not want it to end! You and Mike certainly made our weekend extra special – we did not stop talking about it the next day.
On behalf of all of the girls thank you so much for our private dinner party for Michele’s hen weekend. We can’t thank you enough – our meal was amazing and so delicious. We all thoroughly enjoyed the experience and as you know did not want it to end! You and Mike certainly made our weekend extra special – we did not stop talking about it the next day.
THANK YOU! "
Karen Wall
Catering for a Superb Hen Party this weekend was a real treat, serving up some delicious canapes and four tasty courses to a group of seven lovely ladies :) Having rented out a fab holiday home for the weekend to celebrate, the girls booked me to cook an enticing Dinner Party Menu for them all on the Sunday evening. I arrived as usual with all my gear and ingredients, laying the table and getting everything ready. Welcomed very warmly, it was a great start to the evening and as the wine flowed the atmosphere started to get more jolly and louder as each course was served :) As the cheese came out it was a huge pleasure to be invited to join in with a small glass of wine along with Mike who came with me on the day. All the "Hens" were fantastic company and it was definitely a Dinner Party to remember!! :)
Menu
Canapes:
Chicken Satay, Soy, Ginger, Peanut and Chilli Butter,
x x x
Vegetable and Noodle Roll, Hoi Sin,
x x x
Honey and Mustard Glazed Chipolatas,
x x x
Cured Salmon, Sea Salt, Lemon, Horseradish, Black Pepper,
x x x
Brushetta, Sesame Seed and Blush Tomato Hummus,
To Begin:
Seared King Scallops,
Pressed Pork Belly, Black Pudding, Roasted Cauliflower Puree, Peas,
Sea Salt Crackling,
Main-Course:
Teryaki Marinated and Seared Fillet of Beef,
Coconut and Lemongrass Slow Braised Brisket,
Fried Basmati Rice, Spring Vegetables,
Coconut, Green Chilli and Coriander Sauce,
To Finish:
Trio of Desserts:
Salted Caramel and Toasted Walnut Chocolate Brownie, Peanut Butter Ice-Cream,
x x x
Vanilla, Cardamom and Vanilla Creme Brulee,
x x x
Lemon Curd, Blueberry and Meringue "Mess"
Cheese Board.
Chef's selection with:
Toasted Soda Bread, Figs, Spiced Pear Chutney.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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