19 September 2015

Private Dinner Party, Seven Courses, Ten Guests, One Chef, Winchester.




This weekend was a very busy one and I had the pleasure of cooking for Michael and Paula and their friends in Hampshire for a very special occasion on the Saturday. :) It was a fabulous Dinner Party with Canapes in the garden, followed by one of my Gourmet 7 course tasting menus. All guests were fabulous to cook for and as always, I had a great experience cooking in a different environment and the kitchen was fantastic to work in :)










Menu




Canapes:


Black Treacle and Dijon cured Salmon, Lemon, Rocket, 
x x x
Bruschetta, Shropshire Blue, spiced Pear Chutney,
x x x
Sesame, Honey and Mustard glazed Pork Sausages,

x x x

Cream of Wild Mushroom and Truffle Soup, toasted Walnuts, Truffle Oil,

x x x

Rillette of Confit Duck, Black Pudding, Parma Ham, 

x x x

Seared King Scallops, Crisp Pancetta, Balsamic, Chorizo,

x x x

Raspberry Sorbet,

x x x

Pave of Beef Fillet, Pulled Beef Brisket and Horseradish Cromesquis,
Hand Cut Chips, Roasted Carrots, Buttered Asparagus Spears,
Wild Mushroom Sauce,

x x x

Duo of Tarte Tartin,
Caramelized Pear and Peach Tartin, Stem Ginger Ice-Cream, Cinnamon Custard,

x x x

Petit Fours.


















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

6 September 2015

Private Dinner Party, Awbridge,




This week has been fantastically busy with Dinner Parties and BBQ's but one of my top highlights was definitely Friday night where I got to cook for a large group of friends celebrating with Canapes and 3 Courses with ChefGary! It was particularly exciting as I had a very special comical guest in Jim Davidson!! :)  It was great to meet him as he is a keen chef himself and it was a real pleasure to be asked "How's it hanging Chef?" :) As usual the hosts were superb and made me feel most welcome as usual, having catered for them on quite a few occasions previously.. :)














Menu



Canapes:


Melba Toast, Shropshire Blue, Spiced Pear Chutney,
x x x
Crispy Duck Roll, Hoi-Sin,
x x x
Black Treacle and Dijon Cured Salmon, Spring Onion, Lemon,


To Begin:


Saute King Prawn, Ginger, Chilli and Lime, Sweet Chilli Pickled Vegetables and Noodles,


Main-Course:

Rosemary, Thyme and Garlic marinated Rack of Lamb, Pan roasted with individual Lamb and Potato Pie, 
Crushed New Potatoes, Glazed Carrots, Buttered Asparagus Spears, Redcurrant Gravy.


To Finish:

Berries and Cream "With a little bit of Chocolate"
Vanilla and Cardamom Creme Brulee,
x x x
Summer Berry Pudding, 
x x x
Iced "Lemon Meringue Pie" Parfait,
x x x
Raspberry "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