22 June 2014

Private Dinner Party, Wayne and Michelle Williams






Cooking for Wayne and Friends this week was another return visit to Botley, cooking up a Tasty and Delectable feast of a Dinner for four. Starting with some delicious little Canapes before moving onto three more courses was a pleasure from start to finish. It's always a great evening round Wayne's and Michelle's and it was lovely to have a small beer afterwards and enjoy a bit of friendly conversation before finishing up.






Menu



Canapes:

Pulled Pork Rillette, Dijon, Capers, Serrano Ham,
x x x
Vegetable Spring Roll, sweet Chilli,
 x x x
Spiced Lamb and Bean Samosa, 
x x x
Thai Salmon Fish Cake, Ginger, Sesame, Fresh Coriander,


To Start:

Saute King Prawns, Chorizo, Fire Roasted Red Pepper, Balsamic, Rocket,


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Puff Pastry, Red Wine Gravy,
Hand Cut Chips, Butter Roasted Carrots, Lemon and Black Pepper Asparagus Spears,


To Finish:

Trio of Desserts:

Tutti Frutti Chocolate Brownie, 
Mango, Cranberry, Pecan and Almond, 
Peanut Butter Ice Cream,
x x x
Strawberry, Fresh Basil and White Chocolate Cheese Cake, Pistachio Crumb,
x x x
Sticky Toffee Pudding, Vanilla Creme Fraiche.


















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

9 June 2014

Private Dinner Party, Andy and Louise




I cooked for Andy and Louise back in March as guests at another Dinner Party so it was fantastic to be invited to cook for them again in their own home a few months later. It was with titillation and excitement that we came up with a fabulous menu to suit a joint Birthday celebration and then a complete pleasure to work in a beautiful kitchen where I served canapes and a further three courses. It was a brilliant evening and I especially enjoyed demonstrating an Apple Swan carving for their lovely daughter who wanted to see how I made them.







Menu


Canapes:

Bruschetta, Baby PlumTomato, Green Chilli and Lime Salsa,
x x x
Pork Rillette, Serrano Ham, Capers, Dijon Mustard,
x x x
Sushi Maki, Smoked Mackerel Hoi Sin,
x x x
Curried Potato and Green Bean Vegetable Samosa,


To Begin:

Asian inspired Salmon and Crab Salad,
Wasabi and Chilli Cured Fillet, White Crab Meat, Sesame, Lime and Soy Dressing,
Salmon Sushi Maki, Spiced Cromesquis, 


Main-Course:

Assiette of Roast Lamb, Redcurrant Gravy,
Pan roasted Rump, Slow Braised Shoulder of Mutton, Mutton Pie,
Creamed Mash, Glazed Carrots, Buttered Green Bean and Asparagus, Chilli and Balsamic roasted Beetroot,


To Finish:
Trio of Desserts:

Lemon Curd and Raspberry Mille Fuille,
x x x
Melting Chocolate Fondant, Peanut Butter Ice Cream,
x x x
Strawberry and Almond Crumble.






"Really great evening, the food was first class" Andy Wood


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


Private Dinner Party, Poddi Celebration, 2



I cooked for all at Poddi back in April and it was such a fabulous evening that we arranged another for June. A superb evening with great company and fantastic food! I was given free range with the menu and so it was a fun day preparing some superb ingredients, coming up with an array of delectable little canapes and a further three delicious courses.








Menu


Canapes:

Pork Rillette, Parma Ham, Dijon Mustard, Capers,
x x x
Sliced Duck Breast, Hoi Sin, Spring Onion, Coriander,
x x x
Vegetarian Sushi Maki, Wasabi, Soy, Ginger,


To Begin:

Serrano Ham, Buttered Asparagus, Poached Egg in Panko Breadcrumbs, Bernaise Sauce,


Main-Course:

Assiette of Roast Lamb, Redcurrant Gravy,
Pan roasted Rump, Slow Braised Shoulder, Individual Mutton Pie,
Potato Gratin, Glazed Carrots, Saute Green Beans, 
Balsamic and Chilli roasted Beetroot, Cauliflower Puree,


To Finish;

Trio of Desserts:
Lemon Curd and Raspberry Mille Fuille,
x x x
Melting Chocolate Fondant, Peanut Butter, Sesame and Chocolate Chip Ice Cream,
x x x
Strawberry and Almond Crumble.










"Thanks, Gary, for another fabulous evening. The food was superb and I'm sure that we'll be planning another one in the not, too, distant future!

Your private dinner parties are just the best!!"

Steve Bimpson


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

2 June 2014

Private Dinner Party, Rachel and Family, Brooks Farm




It was a Big Birthday Celebration at the lovely Brooks Farm in Wiltshire this weekend, cooking for a friendly family holidaying for the weekend. I was contacted by Rachel via email a little while back and so it was great to finally meet everyone and get my favourite part of my work underway. Making use of a beautifully large Kitchen with an old fashioned Aga, it was a real pleasure to cook and serve a delicious menu of King Scallops with Black Pudding and Cauliflower Puree, Trio of roast Duck with Balsamic and Redcurrant Gravy and Melting Chocolate Fondant with Peanut Butter Ice Cream to finish off. 

I also had the young Liam with me who is a Passionate young Chef, keen to learn from accompanying me to some of my Private Dinner Parties. It's fantastic to be able to pass my skills and knowledge along but equally a big help when working under pressure, feeding hungry Diners! Another Brilliant Dinner Party all round and I look forwards to the next visit to Brooks Farm, a truly stunning and enticing venue.








Menu

Canapes:

Serrano Ham, Cream Cheese, slow roasted Tomato and Fresh Rocket Pesto,
x x x
Bruschetta, Mango and Chilli Salsa,
x x x
Cured Salmon, Horseradish, Lemon, Black Pepper,

To Begin:

Seared King Scallops, Black Pudding, Cauliflower Puree, Pancetta Crisp,

Main-Course:

Trio of roast Duck, Balsamic and Redcurrant Gravy,
5 Spiced Breast, Confit Shank, Crispy Duck Parcel,
Dauphinoise Potatoes, Carrot Fondant, Spiced Red Cabbage, Buttered Asparagus Spears,

To Finish:

Chocolate Fondant, 
Peanut Butter Ice Cream, Toffee and Chocolate Sauce, Caramel and Vanilla Tuilles.








"Thank you for cooking such amazing food for the Dinner Party! The food was Delicious, the kitchen left absolutely spotless, what a treat! The whole experience made the entire evening such a special occasion. Everything through from canapes to desserts was exceptional. Thank You" 
Rachel



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