30 April 2016

Vegetarian Gourmet tasting Menu in Bournemouth with ChefGary,






This weekend I produced an enticing eleven course vegetarian menu for Pete, Carly, Hayley and Carl. Each time cooking for the four of them has been a fabulous experience, producing an array of tantalising vegetarian cuisine. Giving me total free range with the menu throughout, it always gives me  a chance to try out new dishes with innovative flavour and texture combinations. With the exception of offering a split choice main-course so the guys could be tempted with some delicious duck, every course was strictly meat and fish free, also serving up some vegan dishes too. 







The whole event went brilliantly, with the canapes and the first few dishes being served around the kitchen table before moving into the dining room. The evening was incredibly rewarding, having great feedback after each course, with the food being served over about four hours in total. There was plenty of excitement during the night, with some fabulous gin and red wine, but the most exciting part of the evening came from a very special cameo appearance from an excellent Tom Hardy lookalike :)













Menu



Canapes:

Bruschetta, Tomato, Chilli, Red onion and Lime Salsa,
x x x
Mini Poppadum, Cucumber, Mint, Yoghurt,
x x x
Vegetable Roll, Sweet Chilli,
x x x 
Cumin spiced Cauliflower and Carrot Bhaji, 
x x x
Vegetable Sushi Maki, Soy and Sesame,

x x x

Feta, Mint and roasted Squash Samosa, Toasted Ciabatta Crumb, Hemp and Chia Seeds, 

x x x

Charred Red Pepper and Chilli Soup, Ricotta and Spinach Ravioli, 

 x x x

Pickled Vegetables, Beetroot, Fennel, Cucumber, Carrot, Tomato, 
Seared Artichoke Hearts, Asparagus and Poached duck Egg Yolk,

x x x

Grilled Field Mushroom, Walnut and Basil Pesto,

x x x

Mango and Lime Sorbet,

x x x

Aubergine, Fennel, Chick Pea and Tomato Curry, 
Cumin and Coriander Spiced Puy Lentils, Basmati Rice,
Sweet Potato and Cardamom Croquette, Cauliflower and Carrot Bhaji, 
Garlic Spinach and Kale, Red Lentil, Potato and Pea Samosa, Cucumber, Coconut and Mint Raitta,

(With Garam Masala Spiced Duck Breast for the Tom Hardy and Carl) 

x x x

Chocolate and Cherry Brandy Fondant, Peanut Butter Ice-Cream, Peanut Brittle,

x x x

Trio of Puddings
Lemon Curd, Berry and Meringue "Mess"
x x x
Cinnamon spiced Toffee Apple and Oat Crumble,
x x x
Sticky Toffee Pudding, Peanut Butter Ice-Cream,

x x x

Saint Vernier Cheese, Toasted Bread, Spiced Pear and Chilli and Beetroot Chutneys. 

x x x

Salted Caramel, toasted Walnut and Chocolate Brownies.























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

19 April 2016

Private Birthday Dinner Party, Southampton, Sally & Family


"I just wanted to thank you so much for last night. We all had such a wonderful time. The meal was amazing! It looked so wonderful and tasted even better. I will definitely be recommending you and we'll hopefully be using you again ourselves very soon. Thanks once Again"
Sally Hartwell




I was cooking just up the road from me in Chandlers Ford this weekend, helping celebrate a very special Birthday Party with a Superb Dinner Party at home. With some delectable little canapes served alongside some delicious Champagne, it was  a perfect start to the evening. We then followed with a further five tantalising plates of food that were enjoyed immensely amongst the table. :) I had a lovey kitchen to work in and was well looked after by Sally and her Husband throughout the evening, so it was another fabulous night of fantastic food, mixed in with a great atmosphere. 












Menu



Canapes:

Spiced Carrot and Onion Fritter, Sweet Chilli Sauce,
x x x
Chicken Satay, Chilli, Soy, Ginger, Cashew Nut Butter,
x x x
Avocado Sushi Maki, Soy and Wasabi,


To Begin:

Roasted Red Pepper and Chilii Soup, Ciabatta Croutons,


To Start:

Seared King Scallops, Crisp Pork Belly, Black Pudding, 
Roasted Cauliflower Puree, Peas, 


Main-Course:

Pave of Pan Roasted Beef Fillet, Pulled Brisket and Red Wine Pie,
Slow Braised Ox Cheek, Dauphinoise Potatoes, 
Glazed Carrots, Wild mushrooms, Buttered Asparagus Spears,
Red Wine Gravy,


To Finish:

Trio of Desserts:
Toffee Apple and Oat Crumble, 
x x x
Red Berry, Lemon Curd and Meringue "Mess"
x x x
Banoffee Pie Ginger Crumb, Banana Tuille, 


Cheese Board




















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