24 September 2013

Private Dinner Party, Dorset



I traveled to Dorset this Friday evening to serve eight delectable courses at a superb Dinner Party for 4 delightful guests. From start to finish, it was a huge pleasure and it was the first time that I had cooked Grouse. A delicious game bird, it went really well with a fruity gravy and glazed baby vegetables. All the courses were fantastic but I have to say that the main-course was one of my top favourite dishes of the season.





Menu

Canapes:
Crispy Duck roll, Sweet Chilli,
x x x
Bruschetta, Plum Tomato and Chilli Salsa
x x x
Smoked Salmon, Horseradish, Spring Onion,

Soup:
 Roasted Butternut Squash, Coconut, Chilli and Lemongrass,
Cumin and Garlic flat bread,

Fish:
Lemon and Lime cured Seabass fillet,
Wasabi Creme Fraiche, Tamarind and Gninger Cromesquis,

Sorbet:
Raspberry,

Main-Course:
Pan-Seared breast of Grouse, Pastis of Confit leg, Redcurrant Gravy, 
Potato Fondant, Glazed baby vegetables,

Dessert:
Vanilla and honeycomb creme brulee,

Cheese board:
Biscuits, Celery, Grapes, Caramelized Red Onion Chutney,

Petit Fours:
Selection of Chocolates.
















"Thank you for giving us such a good evening. The four of us have been having dinners now for (frighteningly) 29 years! I can safely say that you produced one of the best "At home" Dinners in all that time. You were flexible on timing, relaxed but professional and above all enthusiastic and interested. The food was all delicious and I was able to describe every single thing we ate the following day and that is rare!"    Jasper.



22 September 2013

Private Dinner Party, Mark and Judith


My most recent Private Dinner Party was a real treat, being at a fabulous home in Dorset. With the most attentive and kind hosts making me feel both welcome and appreciated I had a great evening from beginning to end. Starting with my lemon and Dill cured Salmon, accompanied with Horseradish Creme Fraiche, then perfectly followed by "Assiette of Venison." A new dish of mine, designed especially for the occasion. It was a very rewarding evening overall, but could have gone pear shaped as I left the desserts at home!! Luckily, my super star wife came all the way out to drop off the Vanilla Creme Brulees and ElderFlower Jellies just in the nick of time as I finished serving up the Main-Course. She has saved my skin a few times but I definitely owe her one for this. I managed to get  the desserts out on time which went down really well and it was amazing to be invited back again for another Dinner Party for some very special guests next week!!




Menu

Canapes:
Crispy Duck Roll, Sweet Chilli,
x x x
Bruschetta, Blush Tomato Salsa,
x x x
Marinated Crayfish Tails, Spiceed Guacamole,

To Start:
Cured Salmon, Lemon Zest and Dill, Horseradish Creme Fraiche,
Salmon Cromesquis, Tamarind and Pickled Ginger, Pea Shoot and spring Onion Salad,

Main-Course:
Assiette of Venison, Red wine and Blackberry Gravy,
Pan roasted Loin, Slow roasted Haunch, Pastis of Liver and Confit Shank,
Celeriac Mash, Chilli and Blasamic Beetroot, Glazed baby Vegetables,

To Finish:
Vanilla and Honeycomb Creme Brulee, Elderflower and Blackberry Jelly.





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

8 September 2013

Private Dinner Party, Phil and Val




I catered a Brilliant Dinner Party in Port Solent this weekend in a lovely home backing onto the Pictorial Marina. For an intimate number of five, it was a perfect surprise anniversary celebration. I loved coming up with the menu and it was a complete pleasure to serve it to a convivial group of friends in an auspicious and merry atmosphere. 










Menu

Canapes:
Crispy Duck Roll, Sweet Chilli Sauce,
x x x
King Prawn Wonton, Lime and Mango Mayonnaise,
x x x
Bruschetta, Baby Plum Tomato, Lime, Spring Onion, Fresh Basil,

To Start:
Salmon, Three ways
Cured Salmon, Wasabi Crème Fraiche, Lime
Spiced Salmon, Ginger and Tamarind Cromesquis,
Teryaki glazed Fillet, Soy, Honey,

Main-Course:
Rosemary roasted Rack of Lamb, Slow Braised shoulder Pastis, 
Sea salt Crackling, Red wine Gravy,

Celeriac and Potato Mash, Gazed Baby Vegetables, 

To Finish:
Trio of DessertsBailey’s and Toffee Crème Brule, Honeycomb,
x x x
Peach Tarte Tartin, Vanilla Cream,
x x x
Chocolate and Raspberry Brownie, Chocolate sauce.







"We thoroughly enjoyed the evening. Wonderful food, it was a "wow" evening."

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


4 September 2013

Private Dinner Party, Jules and Sue Porter, Wedding Anniversary



Of all my Top Dinner Parties over the years  it's so hard to pick a favourite as each one is so special and rewarding, although my latest 8 course extravaganza was definitely up there as a contender to be the one!  Cooking for such two lovely people was always going to make the Dinner Party a really special day as it was such a pleasure to be catering for good friends Jules and Sue. They did our Wedding photography back in 2007, and since then we have got together many times and grown closer over the years. Having total freedom with the menu gave me the opportunity to really push the boat out further than I have before and come up with a totally bespoke winning Menu. Having cooked for Jules and Sue for many occasions, I had a good idea what was going to work for them, creating a delectable and incredible food journey that I really wanted to impress for their 30 Year Wedding Anniversary Dinner. It was hard to go wrong with Beef Fillet Wellington as the Star dish, being the only course that Jules had specifically requested, the rest of the menu coming from the heart, testing the palette with each titillating plate.





Sue works with the most delightful old oven, even being Christened as Betsie. She does the job well and gives the Porter's Kitchen a wonderful atmosphere to work in. I used her to full potential on Tuesday night, first cooking up an array of canapes to be enjoyed outside with some bubbly whilst the sun was still out. I then had all flames blazing, preparing and serving a further seven courses. As the menu was a surprise, I went through each course at the table which was greeted with lots of wows and looks of excitement and anticipation.  Jules and Sue are both real food fans and it was great to chat after each plate of food, discussing ingredients and cooking styles. Joining them at the table during dessert made the end of the evening both jovial and intimate, ensuring towards a perfect Dinner Party. I then left Jules and Sue to enjoy  the rest of their Wedding anniversary and some exquisite cheeses on the comfy chairs whilst I packed away.








Menu

Canapes:
Crispy Duck Roll, Sweet Chilli Sauce,
x x x
Bruschetta, Tomato, Fresh Basil, Chilli,
x x x
Smoked Duck Breast, Cucumber, Spring Onion, Raspberry Balsamic,
x x x
Smoked Salmon Roullade, Cream Cheese, Lemon, Black Pepper,

To Begin:
Roasted Red Pepper Soup, Grilled Cheese and Blush Tomato Toast,

To Start:
Pressed Duck and Black Pudding Terrine,
Caramelised Red Onion and Ginger Chutney,

Fish-Course:
Marinated King Prawn, Garlic, Chilli, and Coriander, wrapped in Pancetta,
Sweet Potato Puree, Soured Red pepper Sauce,

Pallete Cleanser:
Raspberry Sorbet, Fresh Balsamic Raspberries,

Star-Course:
Beef Fillet Wellington, Parma Ham, Wild Mushroom Pate, Crisp Pastry,
Dauphinoise Potatoes, Saute Baby Vegetables, Red Wine Gravy,

To Finish:
Duo of Creme Brulee,
Bailey's, Toffee and Honeycomb,
x x x
Lime and Dark Chocolate, Popping Candy,

Cheese Board, Biscuits, Chutney.










"Last night was the best food I have ever tasted bar none!"
Jules

"Thank you so much for making our 30th Wedding Anniversary so special . The menu was perfect "  Sue

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