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

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