27 January 2016

Private Dinner Party, ChefGary, Hayley & Carl, Pete & Carly and Eleven Vegetarian Courses




I pick up a lot of return visits to my fabulous clients and it's always a huge pleasure to go to Bournemouth to see Pete and Carly. Having first cooked up a 7 course pescetarian banquet for their 10th Wedding anniversary, I have had plenty of sequels. This time around it was at Hayley and Carl's who also had me cook for them for a birthday dinner before Christmas. Although I had mixed Palettes to cater for, it was decided to provide a full Vegetarian Menu which is something that I really love to do. Having experienced plenty of vegetarian cooking competitions over the past few years, I love experimenting with vegetarian ingredients, exploring textures and flavour and spice combinations. Every course went down really well, having served all the food over about 3 1/2 hours. :) Sitting down at the end of the meal with a great glass of red wine made the evening and it was another fantastic dinner party all round, with the next one booked in already :)










Menu


Roasted Cauliflower, Carrot, Onion and Cumin Fritter, Spiced Apricot Chutney,
x x x
Vegetable Spring Roll, Sweet Chilli,
x x x
Bruschetta, Tomato, Chilli, Lime and Coriander Salsa,

x x x

Roasted Red Pepper, Chilli and Tomato Soup, Garlic and Sage Toasted Soda Bread,

x x x

Thai Spiced Chick Pea Fritter, 
Lime and Ginger Pickled Fennel and Carrot,

x x x

Fresh Pasta, Pear and Goats Cheese 
Balsamic, Rocket, Spiced Poached Pear,

x x x

Tempura Vegetables, Vegetable Sushi,
Pickled Ginger, Soy, Sesame Oil, Wasabi Creme Fraiche,

x x x

Mango and Lime Sorbet,

x x x

Sweet Potato, Spinach, Cashew and Coconut Curry,
Basmati Rice, Garlic and Coriander Flat Bread, 
Roasted Caulliflower and Carrot Bhaji,
Cucumber and Mint Raita,

x x x

"Jelly and Custard"
Vanilla,Cardamom and Honeycomb Creme Brulee,
Pink Elderflower Jelly,

x x x

Duo of:
Sticky Toffee Pudding, Peanut Butter and Vanilla Ice-Cream,
x x x
Lemon Curd and Raspberry Mille Fuille,

x x x

Stilton and Spiced Pear Soda Bread Bruschetta, Strawberry

x x x

 Salted Caramel and Walnut and Chocolate Brownie Petit Fours.































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



21 January 2016

Private Dinner Party, 1 Chef, 3 Courses, 10 Guests, Near Winchester,






I have been cooking quite local to home recently and so it was another pleasure to be "just around the corner" cooking in Sparsholt, near Winchester this week. Although I also enjoy travelling to most areas of Hampshire, Wiltshire and Dorset and even up towards London, it's always nice to be close to home :) On this occasion, I cooked for ten guests in a beautiful home, serving up some delicious King Scallops and my Pan-Roasted Rack of Lamb with individual Lamb Shoulder and Mutton Pies. It was another fabulous Dinner Party, enjoying what I do best. :)











Menu




Canapes:

Bruschetta, Stilton and Spiced pear Chutney,
x x x
Hoi Sin Pork Belly Skewers, Sea Salt Crackling,
x x x
Bruschetta, Parma Ham, Blush Tomato, Marinated Olive,


To Begin:

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


Main-Course:

Pan Roasted Rack of Lamb, Individual Pulled Shoulder and Mutton Pie, 
Celeriac and Trufffle Puree, Spiced Red Cabbage, Asparagus Spears, Roasted Carrots,
Red Currant and Mint sauces, Lamb Gravy,


To Finish:

Plum and Anise Tarte Tatin, "Apple Crumble Ice Cream"
Cinnamon Custard, Caramel Tuilee.














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




20 January 2016

Private Dinner Party in Hampshire with ChefGary, She said YES!!

"To say thank you would be an understatement, delivering an event that would produce memories to last a lifetime. Your flair and creativity with the dishes specified was excellent, from the quality of food to the quality of cooking and wouldn’t hesitate to recommend or use you again. 
Thank you Gary!"
Max Fellows, 








I have catered many Private Dinner Parties over the last few years, having cooked for many a special occasion. From Birthdays, Anniversaries, Hen Parties, Work Celebrations, Holidays, Christmas Parties and more, I thought I had covered all bases when it came to memorable Dinners. This weekend's Gourmet Tasting Menu really topped it off though with a romantic proposal and it was amazing when she said "Yes!!!" Having booked the dinner date back in 2015 with Max, we came up with a superb menu that he knew his "soon to be Fiancee" would really love. Utilizing some of her favourite ingredients into a delicious tasting menu made for an extra special evening on top of everything else that had been arranged. It was a lovely intimate atmosphere and each plate came back cleared after every course, making it a rewarding evening for me too :) 












Menu




Canapes:

Deep Fried Panko Breaded Mushrooms and Stilton, 
x x x
Bruschetta, Parma Ham, Black Olive, Blush Tomato,
x x x
Seared Chorizo, King Scallop, Balsamic, 

x x x

Roasted Butter Nut Squash, Coconut and Lime Soup,

x x x

Puff Pastry, Confit Chicken, Wild Mushrooms, Cream, Parmesan,

x x x

Pear and Goats Cheese Ravioli, Balsamic,

 x x x

Raspberry Sorbet, 

x x x

Pave of Beef Fillet, Slow Braised Flat Rib, Red Wine Gravy,
Dauphinoise Potatoes, Asparagus Spears, Wild Mushrooms, 

x x x

Sticky Toffee Pudding,
Peanut Butter Ice-Cream, Caramel Tuille,

x x x

Salted Caramel, Walnut and Chocolate Brownie "Petit Fours"























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


11 January 2016

Private New Years Party with ChefGary, Olivia, Becca, Familyand Friends,

"Thank you so much for an absolutely perfect dinner. From the canapes to the trio of puddings the whole evening was faultless. Everything exceeded our expectations and your professionalism in planning and advising beforehand was most helpful. You and Roger were charming and everyone loved celebrating the New Year and Becca's birthday at home. It made for such an intimate evening"  Tony Mellowes





My New Years 2015 was spent in Poole, cooking and serving 7 delicious and creative courses for 15 wonderful guests. Combining New years celebrations with a very special birthday made for a fabulous evening of festivity with a fantastic atmosphere, which was an utmost pleasure to be part of. Having organised everything from the menus to timings via email and telephone it was great to finally meet Olivia and her family on the night. I had a generous sized kitchen to work in with a beautiful gas oven and top and although there was a bit of a squeeze around the family table the evening went really well and all courses were well received :)  Made to feel part of the celebrations with a glass of bubbles at midnight was much appreciated and welcomed by myself and Roger, being a perfect end to a fabulous Dinner Party and a phenomenal finish to a fabulous year.














Menu




Canapes:

Smoked Salmon, Cream Cheese, Horseradish, Lemon,Black Pepper,
x x x
Chicken Satay, Soy, Honey, Garam Masala, Cashew and Chilli Butter,
x x x
Bruschetta, Blue Stilton, Cranberry and Red Wine Chutney,
x x x
"Bloody Mary" Gazpachio Shots,

x x x

Roasted Butternut Squash, Chilli and Coconut Soup,

x x x

Smoked Chicken Breast, Mango, Sweet Chilli,

x x x

Pressed Confit of Pork Belly, Pulled Pork and Apple Cromesquis, 
Curried Lentils, Burnt Onion Ketchup, Sea Salt Crackling,

x x x

Raspberry and Pink Prosecco Sorbet,

x x x

Pan-roasted Rump of British Lamb, Garlic and Rosemary, 
Pulled Mutton and Potato Pie, Red Wine Gravy,
Celeriac Puree, Buttered Asparagus, Glazed Carrots,

x x x 

Trio of Desserts:
Plum Tarte Tatin, Stem Ginger Ice-Cream,
x x x
Vanilla and Honeycomb Creme Brulee,
x x x
Winter Berry "Mess"




















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


9 January 2016

Private Dinner Party, near Ampfield, Gourmet menu with ChefGary







My penultimate Dinner Party before Christmas was for eleven fabulous guests who were to enjoy 7 delicious courses of delightful food. Being private Chef in their lovely home between Romsey and Ampfield, I was really excited to be cooking for everybody, especially as I was a personal recommendation. Having arranged everything over the telephone and via email, I arrived two hours prior to the first course and served all the dishes over about three hours, starting with canapes, then soup, through to the main-course, dessert and petit fours. :) Made to feel very welcome as always and having the pleasure of working in a beautiful kitchen was a fantastic experience.










Menu




Cream of Wild Mushroom soup, Truffle Oil, Toasted Walnuts and Ciabatta Croutons,

x x x 

Chicken Liver Parfait, Spiced Pear Chutney, Balsamic,
Or
Tian of Avocado, Heritage Tomatoes, Red Peppers,

x x x 

Seared King Prawns, Pancetta, Garlic, Chilli, Rocket,
Or
Beetroot and Goats Cheese Raviloi,

x x x

Raspberry and Lemon Sorbet,

x x x 

Pave of Beef Fillet, Red Wine Braised Ox Cheeks, 
Hand Cut Chips,  Buttered Greens,
Or
Wild Mushroom and Puy Lentil Puff Pastry Pie,

x x x

Duo of Pear and Plums Tarte Tartin,
Carame Tuille, Cinnamon Creme Anglais, Stem Ginger Ice-Cream

x x x

Petit Fours.






















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