24 July 2013

Private Dinner Party, Kirstie and Darren



Cooking up a fantastic menu in Basingstoke, Hampshire this weekend made a superb and rewarding Dinner Party. Meeting a great bunch of friendly people for a Birthday celebration together with serving up some of my favourite ingredients was an unrivalled match. Starting with some delectable canapes enjoyed outside in the evening sun before sitting down to some deliciously fried King Prawns with Crispy Pancetta was a resplendent start. The main-course was one of my all time favourites, Beef Fillet Wellington  with Red Wine Gravy which always goes down as a star dish and the evening was finished off perfectly with a titillating Trio of Desserts.






Menu


Canapes:
Crispy Duck Roll, Sweet Chilli,
x x x
Bruschetta, Plum Tomato Salsa, Chilli, Lime, Fresh Basil,
x x x
Smoked Salmon, Horseradish, Lemon, Black Pepper,

To Start:
King Prawns, Crispy Pancetta, Roasted Sweet Potato, Chilli, Lime,
OR
Warmed Asparagus Spears, Pancetta, Poached Egg, Balsamic,

Main-Course:
Beef Fillet Wellington, Parma Ham, Wild Mushroom Pate, Pastry, Red Wine Gravy,
Hand Cut Chips, Glazed Baby Vegetables,

To Finish:
Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Strawberry and ElderFlower Jelly,
x x x
Warm Chocolate Orange Fomdant.










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

23 July 2013

Private Dinner Party, Wayne Williams





A Fantastic Dinner Party near Hedge end this Friday! As I do so many larger functions and Weddings in the summer months it is always nice to mix it up by having a little Dinner Party to cater for in between. My Dinner Parties are a brilliant way to enjoy excellent food in the intimate environment of your own home and I love everyone I do, attaining pleasure and pride from each one. Cooking this weekend was especially rewarding, being for four perfect guests who made the evening so benevolent and enjoyable.





Menu

Canapes:
Bruschetta, Baby Plum Tomato, Lime, Spring Onion, Fresh Coriander,
x x x
Crispy Duck Spring Roll, Sweet Chilli,
x x x
Chicken Satay, Toasted Cashew and Chilli,

To Start:
Game Pate,
Venison, Pheasant, Rabbit, Chicken Livers, Rosemary, Brandy and Orange,
Granary Toast, Balsamic Red Onion Chutney,

Main-Course:
Beef Fillet Medallions, Puff Pastry, Saint Agur, Crispy Pancetta,
Potato gratin, Baby Vegetables, Blue Cheese Sauce,

To Finish:
Sharing Plate,
Bailey's and Toffee Creme Brulee, Honeycomb,
White Chocolate and Ginger Cheesecake, 
Hampshire Strawberry Salad.








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