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


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