31 July 2012

Private Dinner Party, Dave and Val Everley




My latest Private Dinner Party was in celebration of Val's Birthday which was organised as a surprise by her husband Dave and their two daughters. My details were passed on though a previous hen party that I catered for earlier in the year so it was a great accolade that I was contacted on recommendation. 

I met with Dave a few weeks before the Dinner Party to discuss menu requirements and we decided to go with a Mediterranean theme, providing a series of Tapas style dishes that would suit Val's tastes and dining preferences. I love cooking all styles of food, but particularly have a fondness of Spanish and Italian cuisine, making use of robust flavours of garlic, ripened tomatoes, olives and fresh basil. We went with some cold cured meats and cheeses to begin, served with freshly made blush tomato, rosemary and black olive foccacia. I served a great variety of dishes in small portions in the middle of the table throughout the remainder of the evening and finished the Dinner off with my trade mark "Trio of Desserts"

I received plenty of great compliments for my cooking which always makes my job so rewarding and it was a complete pleasure to cook for such a friendly and benevolent group of people. I enjoyed a glass of champagne at the end of the meal which went down very well after an evenings cooking.









Menu

Parma ham, Rocket leaves, Olive oil, Cracked Black Pepper,
x x x
Sliced Chorizo, Fresh red Chilli, Spring onion,
x x x
Fillet of beef carpacio, Parmesan shavings, Olive oil, Cracked Black Pepper,
x x x
Manchego Cheese, Black Olives, Blush Tomato, Fresh Basil,
x x x
Tiger Bread, Granary and Sesame loaf, Blush Tomato and Rosemary Foccacia,


Slow roast Pork Shoulder, Gralic butter,
x x x
Marinated chicken thighs, Red Pesto and Garlic,
x x x
Breaded mussels, Peppered Breadcrumbs and Parmesan cheese,
x x x 
Seared King Prawns, Roasted Butternut Squash,
x x x 
King Prawns and sizzling Chorizo,
x x x 
Seafood Paella, Roasted peppers, Garlic, Chicken, Pork, Chorizo, King Prawns, Salmon,
x x x 

Sweet Potato Bravas, Tomato and Chilli sauce,
x x x

Chickpeas, Garlic, Shallots, Peppers, Tomatoes and baby Spinach,
x x x 
Greek salad, Feta, Cherry Tomatoes, cucumber, Black Olives,
x x x
Mozzarella, Blush tomatoes, Fresh basil, Avocado,


Trio Of Desserts

Chocolate Cheese Cake, Walnut Chocolate Brownie base,
x x x
Vanilla Creme Brulee,
x x x
Apple Tart Tartin, Vanilla Ice Cream.













"The food was superb. we  got the relaxed evening with wonderful Mediterranean food that I love. Thank you also for leaving my kitchen just as you found it. I am so often left disappointed after a family celebratory meal out but last night I certainly wasn't.  We all thoroughly enjoyed it.
Thank you again it was wonderful!"
Val Everley


"Thank you so much for Vals special birthday dinner party last night providing exactly what you promised. 
My daughters following our meeting were excited and Sunday could not come fast enough for them and you did not let us down as all the family were impressed with the food and presentation which could not be faulted. 
Val loved it, so thank you again and we will have no hesitation in recommending you to friends. 
 
Dave Everley




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

30 July 2012

Private Dinner Party, Grayshott, July




This months Private Dinner Party at Grayshott went down great as usual, feeding 24 guests a fantastic four course meal. Starting with a selection of delectable canapes that were enjoyed on arrival with a glass of sparkling wine, followed by three courses of a light summer themed menu. The first plated course of  Crayfish tails and King prawns, served with a refreshing mango, chilli and tomato salsa was a great way to begin, followed by medallions of beef fillet with a masala and green peppercorn sauce. The dessert of mango and coconut mousse was the perfect finish, being light yet full of flavour with toasted dessicated coconut and orange shortbread.







Menu


To Begin:

Smoked salmon roullade, cream cheese, cracked black pepper, lemon
x x x
Bruschetta, Mature Stilton, cranberry and orange
x x x
Dijon mustard, sesame and honey glazed pork chipolatas

To Start:

Crayfish tails and King prawns, Fresh mango, chilli, tomato and coriander salsa

Main-Course:

Seared medallions of British beef fillet, Masala and green peppercorn sauce,
Served with: Chateau potatoes, chantaney carrots, mange tout

To Finish:

Mango and coconut mousse, toasted dessicated coconut, orange shortbread.










28 July 2012

Birthday BBQ, Jody and Kate baker



We all love to embrace the warmth of the sun this time of year and there is no better way to enjoy it than with a great British BBQ. Waiting a while longer than desired for the weather to finally come, it has certainly been worth the anticipation, having a fantastic celebration BBQ this weekend to commemorate Kate's Birthday this July. A surprise that was organised by her husband, Jody, who managed to keep it secret right up until the end! I have cooked for Jody and Kate before which I produced a four course sit down menu for, but tonight's dinner was in a more relaxed style which I cooked on my coal BBQ in the beautiful grounds of their splendid home in Surrey. I served the food buffet style with everyone helping themselves to Sirloin steak, Tandoori Chicken, Cumberland Sausages, Fresh Salmon, Slow roasted BBQ Pork shoulder, crispy potato wedges and a selection of salads. All finished off with a choice of vanilla creme brulee or chocolate, lime and mango cheesecake.

I got to know Jody and Kate through Julian and Sue Porter who did the amazing photography for each of our Weddings and produced both our fab albums. It is through our lasting friendship since they photographed our wedding five years ago that they have spread the word of my bespoke catering services to many, getting me off to a brilliant start in my opening years.





Menu

Slow roasted BBQ Pork shoulder,
x x x
Sirloin steak, black pepper and Maldon sea salt,
x x x
Tandoori Chicken thighs, tamarind, coriander, ginger, coconut yoghurt,
x x x
Papillotte of salmon, chilli, lemon grass, fennel, orange, lemon,
x x x
Cumberland pork sausages,
x x x
Red pepper and mushroom skewers, sesame and soy,
x x x
Cajun roasted potato wedges,
x x x
Celeriac coleslaw, Tossed salad, Tomato, mozzarella nd black olive salad,
x x x
Tiger loaf, Tomato and chilli salsa, Garlic and lemon mayonnaise,


To Finish:

Chocolate, lime and mango cheese cake,
x x x
Vanilla creme brulee.



Jody and Kate were great hosts, making me feel very welcome, making me a lovely cup of tea as I set up and looking after me through out the evening. It was a great pleasure to cook for such friendly people, coming together to celebrate Kate's birthday in great style.












"We had an absolutely amazing evening and everyone has sent us emails saying how awesome it was"
Jody Baker

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

15 July 2012

Private Dinner Party, Maureen and Ian





Another Fantastic Dinner Party to add to many others that have educed great pleasure, pride and sense of achievement. Tonight, I cooked for some of my favourite people, whom I have cooked for several times now. Ian, Maureen, Davis and Sharon sampled my BBQ food last Summer and have hosted two Private Dinner Parties between them since. Maureen and Ian live in a converted bungalow which has been transformed over the years by Ian himself into a magnificent home, offering tremendous space inside with a perfect kitchen for me to work from. I was given a tour before I commenced my preparation, receiving the privilege of viewing Ian's "boys room" which is filled with some amazing memorabilia. 

David and Sharon arrived shortly after I did and we caught up briefly before I served the the King prawn starter, with roasted butter nut squash, garlic and chilli. A great dish which I refined after sampling prawns and squash together on an evening out with friends. It went down really well with tonight's guests and I was in good stead to serve the second course. Fillet of beef Wellington, being one of the most popular dishes at my Private Dinner Parties is also one of my favourite to cook, using the most tender cut of beef. Wrapped in Parma ham and wild mushroom pate for added flavour, it is wrapped in pastry and best served medium rare. Ian went for a sea bass alternative, seared with red pesto and accompanied with a butter and lemon sauce which is also a great winner as a Dinner Party main-course. For dessert, I served banoffee pancakes, which was a great choice by Maureen, being a comforting dessert enjoyed by everyone. As Ian is particularly fond of coffee ice cream, I served a coffee and hazelnut flavour in Espresso cups to finish the evening off.






Menu

To Start:

Saute king prawns, garlic and chilli, roasted butter nut squash.


Main-Course:

Fillet of beef Wellington, red wine gravy,
OR
Seared sea bass fillet, red pesto, lemon butter sauce,

Served with: Buttered Jersey royals, glazed chantaney carrots, green beans, asparagus spears.


To Finish:

Banoffee pancakes, Chantilly cream, caramel tuille,

Espresso and hazelnut ice cream.












"Dear Gary, Once again many thanks for a wonderful evening, perfect in every way. Look forward to arranging another event"  
Ian and Maureen, 

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

8 July 2012

Private Dinner Party, Steve Walklate




My latest Private Dinner Party was to celebrate a Ruby Wedding anniversary in Hedge end. Originally contacted by telephone after finding my Dinner Party web page on line, Steve and I arranged a suitable date for me to cook for their family to celebrate. We decided on a selection of canapes to start, suiting all tastes and preferences, followed by a multi choice main course menu with a delectable trio of desserts to finish the evening off. I am always happy to cater for special dietary requirements and had one vegetarian guest and another dairy free which I had no trouble in doing.



Menu


Selection of canapes:

Bruschetta: Smoked mackerel pate, horse radish, lemon, cracked black pepper,
x x x
Smoked salmon maki, ginger and wasabi,
x x x
King prawn wonton, lime mayonniase, mango, chilli,
x x x
Pork chipolatas, Dijon mustard, honey, sesame seeds,
x x x
Bruschetta: Goats cheese, blush tomato, roasted red pepper, fresh basil,
x x x
Bruschetta: Wild mushroom pate,
x x x
Roasted sweet potato, curried spices, sweet chilli,


Main-Course:

Fillet of beef Wellington, Parma ham, Wild muhsroom pate, wrapped in pastry, red wine gravy,
Served with: Chateau potatoes, roasted carrots, broccoli, 

OR

Trio of Duck,
5 spiced pan fried breast, Confit of shank, crispy duck parcel, soy, honey, sesame,
Served with: Fried Egg noodles and fresh vegetables, roasted red peppers, broccoli, 

OR

Sri Lankan butternut squash and red lentil curry, toasted spices, tomatoes, coconut milk, 
Served with: Basmati rice, coriander and garlic flat bread, vegetable bhaji,


To Finish:

Trio Of Desserts;
Apple Tart Tartin, oat crumble topping,
Chocolate orange cheese cake,
Lemon brulee, honeycomb topping.



Greeted very warmly by everyone on the day, it was a complete pleasure to cook for such a friendly bunch. I was well looked after with a cup of tea on arrival and unloaded my equipment and ingredients into a spacious kitchen which was a delight to work in. The canapes were enjoyed in the lounge in a relaxed style before I served the main course and desserts in the dining room. As always, I was complimented on my food throughout and it  was another successful evening. 












"Very many thanks for such a superb evening on Saturday. Everyone was genuinely delighted - my "vegetarian" daughter was particularly impressed having had so many relatively mediocre restaurant meals in the past. Another tribute was made by her partner, who was still talking about the Beef Wellington gravy well into Sunday. Jane's dairy-free requirements were excellently fulfilled - she was especially taken with the Lemon Brulee, which put the usual restaurant offerings of fruit salad & sorbet well into the shade. The decision to "start" with such a variety of canapes, catering for all dietary requirements, and served informally, was also another success. Needless to say, we're now looking for another excuse "to do it again" and certainly do not intend to wait for the Golden Wedding Anniversary to do this"
Steve Walklate


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