28 December 2015

Private Christmas Dinner Party, "The William's'"





Being Private Chef for many occasions all year round, including special Birthdays, Wedding Anniversaries and many others, December 2015  has been full of all the aforementioned but also with an abundance of very special Christmas Dinner Parties. My latest was for an intimate group of four but made up for in numbers of courses, with a delicious array of some fabulous plates of food. Having cooked for Wayne and Michelle many times it was a huge accolade to be invited to do their Christmas Party in the comfort of their own home and be given free range with the menu, offering some amazing ingredients and my cooking style to their Dinner Table. Always being looked after superbly with a cup of tea on arrival and a lovely glass of wine towards the end of the meal it was a superb evening :)








Menu



Canapes:

Bruschetta, Chicken Liver Pate, Cranberry and Red Wine Chutney,
x x x
Bruchetta, Mozzarella, Blush Tomato, Fresh Basil,
x x x
Glazed Chipolatas, Pancetta, Honey, Dijon, Sesame Seeds,
x x x
Caramelized Figs, Parma Ham, Cinnamon, Balsamic, 

x x x

Roasted Butternut Squash, Coconut Chilli and Ginger Soup, Lime and Fresh Coriander,

x x x

Crisp Confit of Pork Belly, Curried Lentils, Apple Sauce, 5-Spiced Sea Salt Crackling,

x x x

Ginger Beer Tempura Sea-Bass Fillet, Oyster Sauce,
Sweet Chilli Noodles,

x x x

Mango and Lime Sorbet,

x x x

Pan Seared Beef Fillet, Pulled Brisket and Red Wine Pie, Slow Braised Short Rib,
Dauphinoise Potatoes, Roasted Carrots, Buttered Asparagus, 
Red Wine Gravy,

x x x

Trio of Desserts:
Dark Chocolate, Orange and Chilli Brownie,
x x x
Vanilla and Honeycombe Creme Brulee,
x x x
Christmas Pudding, "Mince Pie" Ice-Cream,

x x x

Cheese Board,
Spiced Pear Chutney,

x x x

Petit Fours.




















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


17 December 2015

Private Christmas Dinner Party, Jacqui and Friends, Wiltshire




I cooked up an enticing Christmas themed feast for 8 this weekend, including one vegetarian guest. I had the huge pleasure of serving up some decadent Christmas themed canapes and three more titillating courses for a lovely bunch of people. Sampling some nectarous red wine towards the later half of the evening was a delicious pleasure. :) Looked after extremely well made the evening go fabulously, making another superb dinner party.










Menu



Canapes:

"Pigs in Blankets" Honey, Dijon, Sesame Seeds,
x x x
Melba Toast, Smoked Salmon, Rocket, Lemon, Black Pepper,
x x x
Bruschetta, Mature Cheddar, Spiced Pear Chutney,
 x x x
Tempura King Prawn, Sweet Chilli,
x x x
Spiced Carrot and Onion Bhaji,


To Begin:

Chicken Liver Parfait, Caramelized Red Onions, Pickled Wild Mushrooms, 
OR
Warmed Camembert and Wild Mushrooms "On Toast"


Main-Course:

Turkey Breast Wellington, Sausage Meat, Confit Turkey Leg and Cranberry Stuffing, Pancetta, Crisp Pastry, 
Chateau Potatoes, Glazed Parsnips and Carrots, Brussel Sprouts with Shallots, Garlic and Bacon,
OR
Puff Pastry Pie, Puy Lentils, Creamed Mushrooms and Cheddar,


To Finish:

Trio of Desserts:
Christmas Pudding, "Minced pie" Ice-Cream
x x x
Chocolate, Salted Caramel and Walnut Brownie, 
x x x
Winter Berry Fool.





















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


12 December 2015

Christmas Dinner Party with the Reid's and Family





A busy December month always brings a few festive parties and they always make for a fabulous setting for some delicious food to help celebrate with family and friends. My first Christmas Party of the season was in late November for some of my regular diners and good friends of mine. I served up some decadent themed canapes to start and then followed with three courses for everyone, covering four generations of one big happy family! :) There was plenty of wine, beer and drink to accompany the food and so everyone was in a fabulous mood to celebrate, making an other excellent party with "The Reid's" :)










Menu




Canapes:

Christmas Stuffing Balls, Pulled Pork, Sausage Meat and Cranberries,
x x x
Bruschetta, Mature Cheddar, Spiced Pear Chutney,
x x x
"Pigs" in "Blankets" Honey, Dijon and Sesame Seeds,


To Start:

Smoked Salmon, Crayfish Tails, White Crab Meat, King Prawns, 
Rocket, Lemon, Black Pepper, Paprika, 


Main-Course:

Roast Turkey Breast, wrapped in Streaky Bacon, Sausage Meat and Apricot Stuffing,
Roast Potatoes, Glazed Carrots and Parsnips, Buttered Brussel Sprouts with Pancetta,


To Finish:

Trio of Christmas Desserts:
Vanilla and Honeycombe Creme Brulee
x x x
Christmas Pudding, "Minced Pie" Ice-Cream,
x x x
Winter Berry Cheese Cake.














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


3 December 2015

Private Dinner Party, Special 16th Birthday Celebration




This weekend was a fabulous end to November, with my first Christmas Party and also a very special Birthday Dinner Party in Southampton. For my Celebratory Birthday Dinner, I Cooked and served up some delicious Canapes along with a further 3 courses for a lively and very friendly family Birthday Dinner at their Home. I was cooking in an open plan kitchen/diner so it was a pleasure to be on display throughout and also have the opportunity to sample some decadent French Red Wines ;) Everyone was complimentary on my food which made for another fab Dinner Party. :)









Menu



Canapes:

King Prawn and Chorizo, Chilli, Paprika, Chilli, Balsamic, 
x x x
Pork Sausage Skewers, Sesame seeds, Honey, Dijon,
x x x
Granary Melba Toast, Brie, Spiced Pear Chutney,
x x x
Crayfish and Crab "Cocktail", 


To Begin:

Seared King Scallops, Pancetta, Shallots, Peas, Samphire Grass, Cauliflower Puree, 

OR

Crisp Confit of Pork Belly, Pulled Pork and Apple Cromesquis,


Main-Course:

Pave of Beef Fillet, Pulled Brisket and Red Wine Pie, Red Wine Gravy,
Dauphinoise Potatoes, Glazed Carrots, Buttered Green Beans, Tender Stem Broccoli, 


To Finish:

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee
x x x
Winter Berry "Mess"
x x x 
Salted Caramel and Walnut Chocolate Brownie.














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



19 November 2015

Private 40th Birthday Dinner Party,Mark Sherwin, Hampshire

"Thank you so much for a wonderful dinner on Saturday. It was a wonderful way to celebrate me toppling over into my 40s. Everyone loved the food, everything was fantastic! Thank you again for a wonderful evening which we all thoroughly enjoyed"
Mark Sherwin 





On Saturday, I catered a fabulous Dinner Party for Mark's very special Birthday celebration at home. Having cooked for Mark and his lovely wife, Hannah, on many occasions, it was a great pleasure to be there to provide the food for some his close friends for what was a very memorable Party! With Cocktails, Champagne, Canapes, four Delicious Courses and even a Hot Tub, the evening was a huge success and definitely one I won't ever forget :) As always, Mark had a great selection of cheese to finish off the evening and some equally fantastic red wine. It was a pleasure to join everybody at the table afterwards and helped make a very rewarding evening for me.











Menu


Canapes:

Toasted Gruyere and Crab Rare-Bit, 
x x x
Chicken Satay: Soy, Ginger, Chilli, Sesame and Cashew Butter,
x x x
Cumin Spiced Carrot and Onion Fritters, Sweet Chilli,
x x x
Crispy Duck Roll, Hoi-Sin,


To Begin:

Wild Mushroom and Truffle soup,


To Start:

Seared King Scallops, Black Pudding, Cauliflower Puree, Peas and Samphire,


Main-Course:

Assiette of Lamb, Redcurrant Gravy, Mint Sauce,
Pan-roasted Rump of Lamb, Rosemary and Garlic, 
Pulled Lamb and Potato Pie, 
Dauphinoise Potatoes, Spiced Red Cabbage, roasted Carrots, Buttered Greens,


To Finish:

Trio of Desserts:
Sticky Toffee Pudding, Peanut Butter Ice-Cream,
x x x
Iced "Lemon Meringue Pie" Parfait,
x x x
Caramelized Plum Tarte Tatin, Cinnamon Custard.


















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