26 November 2014

Private Dinner Party, One Chef, Ten Courses, Pete, Carly and Friends



I have cooked for Pete and Carly on several occasions, but this was the second time around along with Stuart and Emily, each Celebration being a bonanza of delicious ingredients, producing a fantastic array of seafood and vegetarian cuisine. For Emily's Birthday, I came up with a surprise menu with canapes and a further nine courses to really give an exciting culinary journey over some amazing plates of food. It was a real pleasure to cook at Stuart and Emily's house in Bournemouth, making good use of their newly done kitchen. As always with Pete and Carly, I was made to feel most welcome and everyone took a keen interest in the food on the evening. Plenty of great conversation was held and a glass of wine was enjoyed at the end of the evening. 










Menu


Canapes:

Avocado and Red Pepper MakiSushi, Soy Dipping Sauce,
x x x
Garlic Bruschetta, Melted Cheshire Cheese, Blush Tomato, Caramelized Red Onion Chutney,
x x x
Salmon and Sesame Fish Cakes, Sweet Chilli,

x x x

Vodka Cured Salmon, Wasabi Creme Fraiche, Cucmber and spring Onion Salad,

x x x

Roasted Butternut Squash, Chilli and Coconut Soup,

x x x

Tempura King Prawn and Vegetables, Dipping Sauces,

x x x

Seared King Scallops and King Prawn, Cashew, Chilli, Soy, Honey, Vegetable Noodles,

x x x

Mango and Strawberry Sorbet, 

x x x

Salmon, Spinach and Watercress Wellington, Lemon Butter Sauce, Dauhinoise Potatoes, roasted Carrots, Green Beans, Asparagus Spears,

x x x

"Jelly and Custard"
Lemon and Honeycomb Creme Brulee, Strawberry and Elderflower Jelly,

x x x

Chocolate and Cinnamon Fondant, Peanut Butter and Sticky Toffee Pudding Ice Cream, Caramel Tuille,

x x x

Cheese Plate, Chutney, Bread, Strawberries, Cherries, Pear.























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

23 November 2014

Private Birthday Dinner, Stephen and Judith, Wiltshire



I travelled to Wiltshire this weekend to cook three courses with canapes for a Big Birthday Celebration, having the huge pleasure of cooking in a beautiful large kitchen where I served up some delicious plates of food to eight welcoming and hungry diners. I also had the personal pleasure of meeting Smudge, the new pet cat of the house who was extremely friendly and kept me company for a short while until I got busy cooking. :) Some decadent and tasty canapes were served  in the lounge area before seating for the remaining courses where I dished up some of my favourite things, including my soft boiled Duck Scotch Egg, King Scallops and Beef Fillet Wellington. Finishing off with a "Duo of Desserts" was a perfect finish to a fabulous meal.











Menu


Canapes:

Bruschetta, Serrano Ham, Blue Stilton, Caramelised Red Onion Chutney,
x x x
Tarragon and Garlic Butter Chicken Kiev, Sticky Sweet Chilli Sauce,
x x x
Chorizo, roasted Red Pepper, King Prawn, Chilli and Balsamic Pepper Dressing, 


To Begin:

Seared King Scallops, Pressed Pork Belly, Pulled Pork Cromesquis, Apple sauce, Balsamic, Sea Salt Crackling,
OR
Soft boiled Duck Scotch Egg, rolled in pulled Pork and Sausage meat, Crisp Ciabatta Crumb, Tarragon Mayonnaise,


Main-Course:

Fillet of Beef Wellington, Wild Mushroom Duxelle, Parma Ham Crisp Pastry, Rede Wine Gravy,
Dauphinoise Potatoes, Green Beans, Carrot Puree, roasted Carrots, Carrot Crisps,


To Finish:

Duo of Desserts
Toasted Pecan and Chocolate Brownie, Peanut Butter Ice-Cream, Nut Praline,
x x x
Lemon Curd and Raspberry Mille Fuille, Lemon Cream, Raspberry Coulis, Puff Pastry Biscuits.

















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


19 November 2014

Private Dinner Party, Graham and Family, Wedding Anniversary




This Saturday I catered a fantastic Seven Course Dinner Party for 8 delightful guests in Hampshire where Graham and his lovely wife were celebrating their 42nd Wedding Anniversary in style. Dining in comfort with the pleasure of their close family, it was a real pleasure serving everyone an array of exquisite dishes throughout the evening. Each course had been superbly matched with some excellent wines and I also had the personal pleasure of sampling a few! :)  And as there were many food courses to be served, there was also plenty of wine contributing to the very jovial atmosphere around the table! A brilliant evening all round which was booked through the Rainbow Centre near Fareham where I regularly support  their amazing Children's Charity.











Menu


Canapes:

Bruschetta, Cherry Tomato, Lime and Chilli Salsa,
x x x
Pulled Pork Balls in Ciabatta Crumb,
x x x
Thai inspired Salmon Fish cakes, Black sesame, Sweet Chilli,

x x x

Spiced Prawn and Crayfish Bisque, Aniseed, Brandy and Cream,

x x x

Teryaki Chicken, Cashew and Chilli Butter, Rice Noodles,

x x x

Carpacio of Vodka Cured Salmon, Wasabi creme fraiche, Sesame, Pickled Cucumber,
Shot of Cucumber Vodka,

x x x

Lemon and and Raspberry Sorbet,

x x x

Assiete of Duck:
Seared 5 spiced Breast, Confit of  Leg, Crispy Duck parcel, Soy and Honey fused Gravy,
Duck fat Chips, Spiced Red Cabbage, Caraway and Cumin Roasted Carrots,

x x x

Dessert:
Pistachio, White Chocolate and Pepper Mint Cheese cake, 
Dark Chocolate and Toasted Pistachio Tuille, 

x x x

Petit Fours.





















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

11 November 2014

Private Christmas Dinner Party, Kelly and Alan

"Gary, Saturday was a huge hit! LOVED the whole experience and the food as always was outstanding" Kelly Reid




Christmas is coming up fast and it was in full swing this weekend when I catered for some hungry and  festive family members celebrating a Christmas get together. Prepared perfectly for the occasion, the Christmas Jumpers were out and crackers were on the table! :) I have cooked for Kelly and Alan many times in their lovely home in Chandlers Ford but this was to be held at Kelly's parents so it was the first time for me in their kitchen. It was a pleasant surprise as I had plenty of work space to make use of and a beautiful large oven with a gas range stove. I had 5 gorgeous little elfs to feed before the adults sat down to dine on a themed menu to suit a big Family Christmas Dinner. Starting with some canapes before a further three courses, the evening flowed smoothly despite me having to run out as I left the sprouts at home!! It all turned out great in the end and I look forwards to the next time with the lovely Kelly and Alan. :)




Menu


Canapes:

Sweet Chilli Crab Cakes, 
x x x
Mini Chicken and Tarragon Butter Kievs, Ciabatta Crumb,
x x x
Bruschetta, baby Plum Tomato, Lime and Coriander Salsa,


To Begin:

Smoked Salmon, Crab, and Crayfish Salad, Lemon Mayonnaise,
Avocado, Spring Onion, Cucumber ribbons, 


Main-Course:

Turkey Wellington, Sausage Meat and Cranberry stuffing, Crisp Pastry, Natural Gravy,
Chipolata Sausage, wrapped in Bacon,  Roast Potatoes, Glazed Parsnips and Carrots,
Saute Brussell sprouts with Pancetta and Shallots, Spiced Red Cabbage,


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Christmas Pudding Parfait,
x x x
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Raspberry, Meringue and Lemon Curd Fool.
















For exact costings and more information please email Chef@chefgary.co.uk or Telephone: 07775560126. 

Travel is Free within 25 Miles of SO53
£25 Charge over 25 Miles of  SO53
£50 minimum Charge over 50 Miles of  SO53
Bespoke ingredients and menus may incurr a supplement. Minimum charge for four persons.

5 November 2014

Private Dinner Party, Charlotte and Family, Bournemouth



This Saturday night in Bournemouth was a fantastic finish to the weekend for me! Catering for 9 delightful guests for a special Birthday celebration with some fine dining mixed with a bit of dancing and a fun atmosphere was definitely a Dinner Party to remember. I was initially booked up by Charlotte who had arranged a surprise Party for her Mother for a special gift with family and friends. We confirmed the menu a few weeks before the event so after doing the preparation on the morning I arrived to the house about 5pm which was already full of balloons and party bunting. :) Serving the canapes with some bubbly from 7pm, everyone was soon up on the dance floor early before sitting down for the first course. All dishes went down brilliantly and all guests were fabulous sports, it being a huge pleasure to clear each empty plate. I'm sure everyone got back on the dance floor as soon as I left as there was plenty of energy coming from the table. ;)












Menu


Canapes:

Sweet Chilli Chicken Kiev,
x x x
Crisp Pulled Pork and Chorizo, Chilli and Red Pepper,
x x x
Smoked Salmon, Rocket, Lemon, Black Pepper,


To Begin:

Seared King Scallops, Pressed Pork Belly, Balsamic reduction, Apple Puree, 


Main-Course:

Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Crisp Pastry,
Dauphinoise Potatoes, Red Wine Gravy,



To Finish:

Trio of Desserts:
Chocolate and Pecan Brownie, Peanut Butter Ice Cream,
x x x
Caramelised Fig and Toffee Cheesecake, Hazelnut Biscuit,
x x x
Raspberry and White Chocolate Meringue, Vanilla Tuille.












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