8 August 2016

Private Dinner Party, Carole and Paul Hoode,

"Thanks so much Gary for the fantastic menu for Paul's 50th birthday all courses not only looked scrumptious they tasted delicious we shall certainly book again"   Carole Hoode





I've had a fantastic busy couple of months cooking for dinner parties, bbq's and a few weddings in between, though this weekend I was simply kept super busy cooking for a fabulous birthday dinner party with which I have been looking forwards to for a long time. Having had the dinner party date in my diary for several months, the menu secured and everything raring to go, it was such a huge pleasure to finally go out cooking. A superb tasting menu was set for the evening, with an eclectic mix of vegetarian, pescatarian and meat eating guests, so quite a challenge laid ahead but certainly an exciting one. All food went out as planned to a great group of family and friends, making for such a rewarding experience, gaining brilliant feedback from each course. I also got to taste a new South African red which really got my taste buds going :) uch a great evening all round which is why I love my job sooo much :)













Menu


Canapes:

Watermelon, Halloumi, Fresh Mint,
x x x
Crispy Vegetable Spring Roll,
x x x
Bruschetta, Blue Stilton, Spiced Pear Chutney,

x x x

Butternut Squash, Coconut and Chilli Soup,

x x x

Poached Duck Egg Yolk, Seared Artichoke, Asparagus Spears, Pickled Beetroot,

x x x

Tuna Sahimi, Lime and Ginger Pickled Fennel and Coriander Salad,
OR
Charred Halloumi, Lime and Ginger Pickled Fennel and Coriander Salad,

x x x

Raspberry Sorbet,

x x x

Slow Braised Brisket of British Beef, Red Wine Gravy. pulled Ox Cheek Pie,
Dauphinoise Potatoes, Green beans, Carrots,
Or
Seared Salmon and King Prawns, Butter Tarragon Sauce,
Or
Wild Mushroom, Puy Lentil and Truffle Pie,

x x x

Grand Marnier and Chocolate Fondant, Glazed Cherry, Peanut Butter Ice-Cream,

x x x

"Jelly and Custard"
Vanilla and Honeycomb Creme Brulee, Srawberry and Elderflower Jelly,

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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