18 December 2016

Private Dinner Party, James Gill, Brockenhurst,






A super dinner party cooking for James and his work colleagues in Hampshire, providing some delicious canapes and three superb courses. Mixed in with plenty of bubbles, gin & tonic, a live magician and a fabulous atmosphere, the evening was a pleasure to be part of. I supplied a multi choice menu to suit all dietary requirements and teamed up with my business partner "ChefMike" on the evening. Serving a table of fifteen is always challenging but equally rewarding and everything went smoothly to add to another successful dinner with the expert Chef Tag team, ChefGary and ChefMike :)













Menu 


Canapes:

Beetroot Crisp, Saffron poached Pear, Blue Cheese, Prune Puree,
x x x
Bruschetta, Blush Tomato, Green Olive, Pimento, Fresh Basil,
x x x
Dijon, Honey and Sesame Glazed Chipolatas,
x x x
Crispy Duck Roll, Hoi Sin,



To Begin:

 Pan-fried  "Confit" of Pressed Pork Belly, King Prawn, Garlic, Red Pepper, Chilli, 
OR
Smoked Duck Breast, Crisp Duck Leg, Watermelon, Spring Onion, Cashew, 
Fresh Coriander, Basil, Mint,
OR
Charred Halloumi Salad, Watermelon, Spring Onion, Cashew, 
Fresh Coriander, Basil, Mint, 


Main-Course:

Pan-Seared Fillet of British Beef, Slow Brasied Brisket Pie, Crisp OxTail, Red Wine Gravy,
Dauphinoise Potatoes, Glazed Carrots, Asparagus and Truffle Puree, 
OR
Fillet of Sea Bass, Egg Noodles, Black Bean Broth, Julienne Vegetables,
OR
Butternut Squash, roasted Mediterranean Vegetable Rissotto,


To Finish:

Trio of Desserts:
Mulled Pairs, Red Wine, Cinnamon, Oat Crumble, Stem Ginger Creme fraiche,
x x x
Vanilla and Honeycomb Creme Brulee,
x x x
Sated Caramel and Walnut Chocolate Brownie.























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



7 December 2016

Private Birthday Dinner Party, Andrew and Lisa, Hampshire,

"Surpassed our expectations on Saturday - wonderful food, amazing presentation and I've never seen my kitchen so spotless! Made my 40th extra special - would highly recommend" 
Elisabeth Flett






This weekend I catered a fabulous special birthday celebration, cooking a superb gourmet tasting menu for Lisa and friends. I had a warm welcome and was shown to a modern kitchen in their lovely home near Winchester. We had a lot of courses to get through, from canapes through to petit fours and an exciting and zesty Asian theme throughout the menu. All courses were a pleasure to put out and all guests devoured each one, making the evening a pleasure to be part of.












Menu


Canapes:

Smoked Salmon, Cream Cheese, Lemon, Black Pepper,
 x x x
Bruschetta, Mozzarella, Blush Tomato, 
x x x
Honey, Dijon and Sesame glazed Sausages,
x x x
Watermelon, Feta, Mint,

x x x

Roasted Butternut Squash, Chilli and Coconut Soup,

x x x

Seared Carpacio of Beef Fillet,
Pulled Ox Cheek and Tail "Lollipop"
Soy, Ginger, Spring Onion, 

x x x

Seared King Scallop, Green Chilli, Coriander and Coconut Sauce,
Garlic Flat Bread,

x x x

Mango and Lime Sorbet,

x x x

Seared Tandoori Pork Fillet, 
Soy and Honey glazed Tenderloin,
Fried Rice, Curried Lentils,
Crispy Kale, Chilli, Tamarind, Tomato and Coconut Sauce,

x x x

Duo of Creme Brulee,
Raspberry, Vanilla and Honeycomb,
x x x
Orange Blossom and Stem Ginger,

x x x

Petit Fours.



















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








4 December 2016

Private Dinner Party, Jo and Kenny, Guildford



Last weekend I went out to cook  three delicious and excuisite courses along with some delectable and enticing canapes near Guildford. Having cooked for Jo and Kenny and guests a fair number of times, it was great to be invited back, though this time around it was in their lovely new home, having recently moved. Cooking for a table of ten along with ChefMike, it was a smooth evening, with canapes enjoyed prior to seating at the dining table which was part of a open plan kitchen. It was also fab to see "young Fergus" again, as I have cooked for him more times than most from my previous days at Yately Manor School. Along with many of his friends, I have cooked for several of the parents at Yateley school and it wa great to see a few on the evening including young William's mum, who I fondly remember as a brilliant young character :) Absolutely fabulous evening all round and I am looking forwards to the next one already :)










Menu



Canpaes:

Bruschetta, Mozzarella, Blush Tomato, Fresh Basil,
x x x
Bruschetta, Chicken Liver Pate, Caramelized Red Onion Chutney,
x x x
Bruschetta, Goats Cheese, Saffron Pickled Pear, Beetroot,
x x x
Dijon and Honey glazed Sausages, Sesame Seeds,
x x x
Crab and Celeriac Remoulade,


To Begin:

Carpacio of British Beef Fillet, Soy, Ginger and Sesame Oil,
Beef Brisket "Lollipop"
Pickled Noodle and Vegetabe Salad, 


Main-Course:

BBQ Smoked Tenderloin of Pork, Teryaki glazed Confit Belly,
Hand Cut Chips, Baby Corn, Asparagus Spears,
Sea Salt Crackling, Apple Sauce, 


To Finish:

Trio of Desserts;
Fig, Plum and Oat Crumble,
x x x
Vanilla and Honeycomb Creme Brulee,
x x x 
Slated Carame and Walnut Chocolate Brownie.

















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

2 December 2016

Private Birthday Dinner Party with ChefGary and Sally, Hampshire




I've cooked for Sally and Mark a few times so it was a huge pleasure to be invited to cook for Sally's Birthday at their lovely home in Hampshire. With six good friends at the table it was an intimate yet lively atmosphere and the drinks were flowing nicely between courses :) I served up some decadent canapes followed by three more delicious courses which were all well received. A fab night all round.










Menu




Canapes:

Beetroot Crisp, Serrano Ham, Saffron Poached Pear, Apricot Chutney,
x x x
King Prawn Ball, Ginger and Coriander, Sweet Chilli,
x x x
Bruschetta, Tomato and Basil Salsa, Green Olive, Pimento, Mozzarella,


To Begin:

Crispy Confit pressed Pork Belly, Ham Hock Terrine ,
Slow Poached Duck Egg Yolk, Asparagus Spears,


Main-Course:

Pave of Beef Fillet, Brisket, Ox Tail and and Red Wine Pie, 
Dauphinoise Potatoes, Glazed Carrots, Wild Mushrooms, Tender stem Broccoli, 
Red Wine Gravy,


To Finish:

Trio of Creme Brulee:
Orange Blossom and Stem Ginger,
x x x
Vanilla and Honeycomb,
x x x
Raspberry and  White Chocolate.











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