1 March 2017

40th Birthday Celebration Dinner Party with "The Felthams" Ringwood




Catering another 40th Birthday party this weekend was a fabulously pleasurable experience, especially so as it was for such benelovent guests whom I have catered for many times before :) Providing decadent and delicous canapes along with three further flavourful courses, including  a split choice menu to suit all tastes, it was a very busy service but fantastic comments made for a very rewarding dinner party.. I did produce one very "tricky" course with an ambitious soufflee flavoured with mature cheddar, truffle and cayene. It was the first time to do so at somebody's home, not usually taking on the challenge as they are very unforgiving when it comes to timings... However, so chuffed I decided to do so as they came out perfectly and all guests were suitably wowed. Perhaps a dish for the future but only smaller parties I feel :) A day amongst young boys enjoying their playtime, refreshing cocktails, good wine, rising starters, beautifully roasted chicken and a trio of desserts to finish it was definitely a super birthday to remember :)









Menu




Canapes:

Crispy Duck and Sweet Chilli Noodle Roll, Hoi Sin, 
 x x x
Dijon Glazed Sausages, 
x x x
Bruschetta, Tomato, Mozzarella, Olive, Blush Tomato,


To Begin:

Cheddar and Truffle "Cheese Souffle"
Rocket, Parmesan and Blush Tomato Salad,

Or

Carpacio of British Beef, Brisket "Lollipop"
Red Pepper, Spring Onion, Sesame Oil, Soy, Ginger, 


Main-course:

Assiette of Pan-Roasted Sirloin, Pulled Ox Cheek and Braised Beef "individual" Pie,
Dauphinoise Potatoes, Roasted Carrots, Asparagus Spears, Green Beans,
Red Wine Gravy,


Or

Roast "Free Range" Chicken, 
Pan fried Breast, Confit of Drum Stick, Crisp Thigh,
Dauphinoise Potatoes, Roasted Carrots, Asparagus Spears, Green Beans,


To Finish:

Trio of Desserts:
 Grand Marnier and Apricot Chocoloate Brownie, Salted Caramel Ice Cream,
x x x
Lemon and Raspberry Posset,
x x x
Vanilla and Honeycomb Creme Brulee.



















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

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