I've always loved to cook and doing so at Private Dinner Parties for special occasions is a fantastic and rewarding experience every time. It is even more so rewarding when I get to cook for my lovely clients for a return visit and this was the third time cooking at Marie's in only three months so it was a very edifying experience indeed. Although I am used to working in any kitchen, small or large, I really love cooking at Marie's, enjoying a spacious island in the centre and making use of a large gas burner and twin oven. With plenty of work space to utilise, it was fantastic to plate up 7 delicious and decadent courses for 6 fabulous diners. As on previous visits, I was made to feel most welcome, enjoying a warming cup of coffee on arrival and having a crisp cold beer after the main-course. ;)
Menu
Canapes:
Chicken Satay Skewers, Soy, Honey, Ginger, roasted Sesame Seeds
x x x
5 Spiced Crispy Duck Roll, Sweet Chilli,
x x x
Bruschetta, Mozzarella, Blush Tomato, Fresh Basil, Balsamic,
Dinner:
Cream of Roasted Red Pepper and Chilli Soup,
x x x
Oak Smoked Duck Breast, Balsamic Raspberries, Fresh Raspberries, Rocket Leaves,
x x x
Teryaki Chicken, Cashew Nut and Chilli Butter,
Egg Noodles, Spring Onion, Soy and Honey,
x x x
Mango and Lime Sorbet,
x x x
Beef Fillet Wellington, Wild Mushroom Pate, Parma Ham, Pastry,
Dauphinoise Potatoes, Green Beans, roasted Carrots, Rd Wine Gravy,
x x x
Trio of Desserts:
Pear and Anise Tatin, Vanilla Custard,
x x x
x x x
Sticky Toffee Pudding, Peanut Brittle, Sticky Toffee Pudding Ice-Cream,
x x x
Mango and Raspberry Tarte,
x x x
Petit Fours.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
Comments