28 April 2014

Private Dinner Party, Ellen's Birthday!







This weekend has been a Double Dinner Party Birthday Bonanza, both indulging in my Gourmet 7 Course Menus with Canapes. My Saturday Night was a return visit to Kev and Ellen's, whom I first cooked for in April 2012, also being in tribute to Ellen for her Birthday back then. ;) It was a complete pleasure cooking for them again and it was fantastic to see Penny and James for the evening. Serving up an Asian themed banquet utilised some of my favourite cooking styles, providing an interesting menu, titillating the taste buds with spices, sweet and sour notes and some amazing flavours. 






Menu



Bruschetta, Baby Plum Tomato, Chilli and Spring Onion Salsa,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Curried Vegetable Samosa,
x x x
Cured Salmon, Cream Cheese, Black Pepper, Lemon,

x x x 

Roasted Butternut Squash, Coconut and Ginger Soup, 

x x x


Carpacio of Beef Fillet, Oyster Sauce, Spring Onion, Black Pepper,

x x x

Sesame seared Scallops, Green Chilli, Coriander and Coconut Cream,

x x x 

Mango and Lime Sorbet,

x x x

Duo of  Asian Pork, 
Masala spiced Tender Loin, Teryaki glazed Belly, Sea Salt Crackling,
Curried Lentils, Tamarind, Tomato and Red Chilli Sauce,
Pak choi, Baby Corn, Oyster Mushrooms,

x x x

Duo of Creme Brulee,
Cardamom, Vanilla Toffee and Honeycomb, 
Orange Blossom and Raspberry,

x x x

Petit Fours.





















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

27 April 2014

Private Dinner Party, "Birthday Celebration with The Duffs!"




It has been a fantastic Friday night, cooking for Al and Mother Duff's joint Birthday Party Celebration! Having catered for Pat and Al on several occasions previously, along with their two lovely daughters, it was a huge pleasure to be part of their merriment this weekend. A surprise Dinner Party booked in since last year, it has been a growing anticipation, becoming more exciting as the date has closed in. Their chosen menu was a repeat of a very special Dinner Party that I did for Jules and Sue's Anniversary last year who are very dear mutual friends to us both. Photographing many special events in both our lives has kept a brilliant relationship going with such a warm and generous couple. Pat and Al are such fabulous sports and it was brilliant to see their expressions of bewildered surprise on arrival and have a good catch up. 

The "Secret" Dinner Party was held at Anna's house in Southampton, just having had her new kitchen fitted, and so it was with great titillation that I christened it in flamboyant style! Starting with some Dainty little Canapes, from Soup through to a Delectable Duck Dish, King Prawns, Raspberry Sorbet, Beef Fillet Wellington and a Delicious Dessert, there was plenty to get through and each course didn't fail to Delight!










Menu

Canapes:
Crispy BBQ Duck Roll, Sweet Chilli Sauce,
x x x
Bruschetta, Tomato, Fresh Basil, Chilli,
x x x
Smoked Salmon Roullade, Cream Cheese, Lemon, Black Pepper,

To Begin:
Roasted Butternut Squash and Coconut Soup, Chilli, Ginger and Fresh Coriander,

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

Fish-Course:
Marinated King Prawn, Garlic, Chilli, Pancetta,
Sweet Potato Puree, Balsamic reduction,

Pallete Cleanser:
Raspberry Sorbet, Fresh Balsamic Raspberries,

Star-Course:
Beef Fillet Wellington, Parma Ham, Wild Mushroom Pate, Crisp Pastry,
Dauphinoise Potatoes, Green Beans, Carrot Fondant, Red Wine Gravy,

To Finish:
Duo of Creme Brulee,
Cardamom, Vanilla and Honeycomb,
x x x
Raspberry and Orange Blossom,

Cheese Board, Bread, Chutney.














"Hi Gary, just wanted to say a massive thank you for our exquisite 8 course banquet for our parents surprise 60th birthday meal! They were absolutely overwhelmed with it, as were all 8 of us, the food was out of this world, and I still can't believe how big and tasty those prawns were! Thank you so much for matching wines for our fish and meat course, there were empty plates, empty glasses, and a dining room full of laughter.. The sign of a perfect night!
Look forward to seeing you, and tasting some more perfect dishes soon! Lots of love" 
Anna Duff & Jen Wilde x




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

21 April 2014

Private Dinner Party, Debra and Colin





Seven courses of Ineffable Gastronomic Triumph enjoyed by benevolent and lively friends. That was my Saturday night, cooking up some delightful and delectable dishes of food, served in the comfort of home with an added touch of professionalism, and of-course, No Washing Up! ;). From Asian inspired Cured Salmon, to Prawn and Crab Bisque, Pan-roasted Venison Loin and Confit of Duck, it was a pleasure throughout. I have cooked for Debra and Friends several times and it is always a great personal reward to be invited back to test my culinary skills another time. I didn't disappoint, especially as I was given complete free range with the menu to try out some new dishes! I finished off with a Platter of Desserts and then with the extra indulgence of a delicious and Choice Cheese Board to round off a Titillating Culinary Journey.








Menu


Canapes:

 Sushi Maki, Pulled BBQ Pork, Soy Sauce, Honey, Sea Salt Crackling.
x x x
Bruschetta, Ham Hock, Carmelised Red Onion Chutney, Pear and Apple Puree,
x x x
Serrano Ham, Goats Cheese, Blush Tomato and Fresh Basil Pesto,

x x x

Spiced Prawn and Crab Bisque, Tarragon and brandy Cream, French Bread,

x x x

Ginger and Wasabi Cured Salmon Fillet, 
Lime cured Salmon Nigiri, Salmon and Sesame Maki,
Fresh Coriander and Pickled Ginger Salad,

x x x

Raspberry Sorbet,

x x x

Assiette of Venison and  Duck:
Pan Roasted Pink Venison Steak, Individual Venison and Duck Pie, 

Confit of Crispy Duck Leg, Creamed Potatoes, Chilli roasted Beetroot, Roasted Carrots, 
Cherry and Balsamic Gravy,

x x x 

Platter of Desserts
Dark Chocolate and Cherry Brandy Fondant, Vanilla Ice Cream,
x x x
Cardamom, Lemongrass and Mango Brulee, Honeycomb,
x x x
Lemon Curd and Raspberry Cheese Cake, Vanilla Tuilee, 
x x x
Trio of Ice-Creams.....
Peanut Butter and Chocolate Chip,    
Stem Ginger, Lemon and Sesame,   
 Pistachio, White Chocolate and fresh Mint,

x x x

Cheese Plate, 
Selection of Mature Cheeses, French Bread,
Caramelised Red Onion Chutney, Celery, Red Apple.




















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

7 April 2014

Private Dinner Party, Rachel and Jon,



Celebrating their first year's Wedding Anniversary at home in Fareham amongst family and friends with a Delectable Dinner Party was a fantastic way to rejoice a wonderful occasion. Last April, I catered for Rachel and Jon's Wedding at the very picturesque Cam's Hall, being a perfect day, with beautiful weather, great guests and of course, with a fabulous menu served for the Wedding Breakfast. And so it was with much delight that I got to cook for them again with a special Dinner at home. We started off with a wide selection of canapes rather than a traditional starter to cater for a variety of palettes, following on to cooking and serving a delicious Duck main-course. The main-course being quite eminent and extra special as I also cooked Duck for the Wedding Breakfast at Cams Hall last year, so bringing back the fond memories was all part of the celebration. Finishing with a trio of desserts made the evening as I always love to play with the presentation and make them look really spectacular and memorable. Catering for a Dairy free Diet into the melee was all part of my commitment to providing a unique and dedicated service which is always a pleasure. 















Menu


Canapes:

Smoked Salmon Sushi, Pickled Ginger, Wasabi,
x x x
Tuna Sushi, Tamarind, Sesame and Soy,
x x x
King Prawn and Sweet Chilli Wonton,
x x x
Thai Salmon Fish Cake,
 x x x
Beef Fillet Carpacio, Oyster Sauce, Rocket Leaves, Black Pepper,
x x x
Chicken Satay, Cashew, Sesame and Red Chilli,
x x x
Honey, Sesame and Dijon glazed Chipolata Sausages, 
x x x
Crayfish Tails, Spiced Lemon and Paprika Mayonnaise,


Main-Course:

Trio of Roast Dusk, Red Wine, Soy and Honey Gravy,
5 Spiced Pan roasted Breast, Confit of  Shank, Crispy Shredded Duck Parcel,
Duck Fat Chunky Chips, Spiced Red Cabbage, Caraway and Cumin roasted Carrots,


To Finish:
Trio of Desserts:

Lemon Curd Mille Fuille, Puff Pastry, Raspberry Coulis,
x x x
Melting Chocolate and Cherry Brandy Fondant, Vanilla Ice Cream, 
x x x
Pear and Berry Crumble, Crushed Nuts and Caramel.












"We just wanted to say how much we enjoyed yesterday evening. Thank you so much for a wonderful meal. Once again you surpassed yourself with the quality and taste of your food" Rachel and Jon



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