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 :)



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, 
Smoked Duck Breast, Crisp Duck Leg, Watermelon, Spring Onion, Cashew, 
Fresh Coriander, Basil, Mint,
Charred Halloumi Salad, Watermelon, Spring Onion, Cashew, 
Fresh Coriander, Basil, Mint, 


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

No comments: