29 February 2016

Private Dinner Party in Hampshire with Chefgary, Birthday Celebration for Sarah Spake and Friends





This Friday I was personal Chef to a fab Birthday Dinner Party for an intimate number of four guests. :) Having personalised a voucher for a Christmas gift back in December, it was great to book in the party for this February. Serving up a multi-choice menu for meat eating and a pescetarian guest, I produced some delicious dishes for all.














Menu



Canapes:

Vodka cured Salmon, Rocket, Lemon,
x x x
Bruschetta, Tomato, Chilli, Lime and Coriander Salsa,
x x x
Deep Fried King Prawn, Crisp Pastry, Sweet Chilli,


To Begin:

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


Main-Course:

Pave of Beef Fillet, Coconut and Lemongrass Slow Braised Brisket,
Basmati Rice, Asparagus, Baby Corn, Peanut Curry Sauce,

Or

Fillet of Seabass, Garam Masala, Egg Noodles, Miso and Black Bean Broth,


To Finish:

Salted Caramel, toasted Walnut and Chocolate Brownie,
Peanut Butter Ice-Cream.























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

26 February 2016

Private Dinner Party, Pete and Carly & Friends, Delicious Canapes and Ten Gourmet Vegetarian Courses





I've cooked for Pete and Carly many times since their tenth wedding anniversary a few years ago and we always come together to produce an amazing extravaganza tasting menu! :) Having catered for a pescetarian diet (fish and vegetarian) previously, Carly now leads a mostly Vegan diet and so I had the challenge of coming up with some delicious canapes and a further mouth watering 10 courses to please all. With the exception of some guests opting for a meat main-course, all ingredients were vegetarian and use of dairy and eggs was minimal. 







As usual, I was welcomed warmly and even indulged in and enjoyed a little glass of wine whilst setting up. :) I had 8 guests in total, and I was amongst the crowd in Pete and Carly's open plan kitchen whilst all guests enjoyed some pre-dinner drinks around the communal island. I had a lot to get unpacked but did so amidst a fabulous atmosphere and it was great to catch up and join in the conversation. I served up the Canapes just after the little ones were put to bed, and then got ready to finish off and serve the remaining array of vegetarian cuisine for the evening. Enjoyed over about 3 hours, every course was well received and it was a huge pleasure to join everyone at the end of the meal at the table before finishing off for the night.  












Menu



Canapes:

Bruschetta, Blush Tomato, Black Olive, Fresh Basil,
x x x
Roasted Sweet Potato, Panko Breadcrumbs, Garam Masala, Sweet Chilli,
x x x
Spiced Carrot and Onion Fritter, Ginger, Garlic, Coriander, Fennel & Cumin Seed,

x x x

Wild Mushroom and Truffle Soup, Toasted Walnuts, Soda Bread Croute,

x x x

Tomato Salad, Balsamic, Olive Oil, Fresh Basil,

x x x

Tian of Avocado, Red Onion, Red Pepper,
Roasted Red Pepper Dressing, Avocado Oil, 

x x x

Fresh Pasta, Pear and Goats Cheese, Pickled Fennel and Beetroot, 

x x x

Mango Sorbet,

x x x


Wild Mushroom, Spinach and Puy Lentil Pie, 
Glazed Carrots, Asparagus Spears, Spiced Red Cabbage, Wild Mushroom Cream Sauce,


Or

Ballontine of Pheasant Breast, Guinea Fowl, Wild Mushrooms, 
Rabbit, Venison and Duck Pie, Confit Duck Hash,
Glazed Carrots, Asparagus Spears, Spiced Red Cabbage, Wild Mushroom Cream Sauce,

x x x

Fruit "Crumble"
Vanilla Poached Pears, Red Wine Mulled Plums, Balsamic and Cinnamon roasted Figs,
Vanilla Ice Cream, Granola,

x x x

Duo of:
Sticky Toffee Pudding, Peanut Butter Ice-Cream,
x x x
Lemon Curd, Raspberry, Blueberry and Meringue "Mess"

x x x

Petit Fours.
























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

12 February 2016

Private Dinner Party with ChefGary near Fleet, Gill and friends,



I cooked for some fab returning clients this weekend, providing a mixed vegetarian and meat menu. We got through seven tasty and impressive courses which was served over about 3 hours. Each one going down really well, it was another fantastic experience cooking in the open kitchen :) Also a huge pleasure to enjoy a delicious coffee at the table at the end of the evening, I went home very happy after a great Dinner Party.







Menu


Canapes:

Bruschetta, Tomato, Chilli and Lime Salsa,
x x x
Crispy Duck and Spring Onion, Ginger and Noodle Rolls, Sweet Chilli, 
x x x
Kind Prawn, Chorizo, Fire Roasted Red Pepper, Balsamic, 

x x x

Smoked Salmon, Cream Cheese, Horseradish, Crispy Seaweed, 

x x x

Roasted butternut Squash, Chilli, Coconut and lime Soup,

x x x

Tian of Avocado, Red Onion, Lime, Chilli, Toasted Soda Bread,

 x x x

Sesame Seed and Panko Crumbed Crab Cake, Spiced Noodle Salad, Soy, Ginger,

x x x

Mango Sorbet,

x x x

Pave of Pan-Roasted Rump Steak, Pulled Brisket and Ale Pie, Wild Mushroom Sauce,
Dauphinoise Potatoes, Glazed Carrots, Buttered Asparagus Spears, 
Or
Seared Sea-Bass Fillet, Roasted Fennel, Red Pepper, Garlic and Fresh Basil,

x x x

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee, 
x x x
Red Wine Poached Plums, "Apple Crumble" Ice-Cream,
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