17 May 2016

Private Dinner Party, Steve and Julie King, Ringwood

"I would like to thank you for making our dinner party very special, your food was exquisite from the canap├ęs to the coffee and petit fours, the presentation was exceptional and the taste to match, we couldn’t have wished for more, you exceeded our expectations on all fronts, you left without a trace that you had been here,but we were all left with a fantastic gastronomic memory" Steve King




This weekend, I cooked for a fabulous group of family and friends in Hampshire, providing some exquisite canapes, followed by a further six delicious gourmet courses. I acted as personal Chef in a beautiful home near Ringwood, helping create the perfect dinner party for a party of seven. I came along with the lovely Hannah, who helped waitress and serve drinks for the evening, with both of us being made to feel so very welcome, enjoying the evening from start to finish. Every course went down really well, the star of the show though, probably belonging to my amazing recipe for Beef Fillet Wellington. :)













Menu



Canapes:

Chipolata Sausages, Glazed with Honey, Sesame and Wholegrain Mustard ,
x x x
Bruschetta, Compte Cheese, Black Olive, Baby Plum Tomato,
x x x
Serrano Ham,Goats Cheese, Blush Tomato, Fresh Basil,
x x x
Crab and King Prawn Cocktail, Spiced Tarragon Mayonnaise,

x x x

Roasted Red Pepper and Chilli Soup, Foccacia, 

x x x

Pulled Ham Hock, Belly of Pork Rillette, Poached Duck Egg Yolk, Buttered Asparagus Spears,
OR
Seared King Scallops, Crisp Pork Belly, Black Pudding, Samphire Grass, Peas,

x x x

Raspberry Sorbet,

x x x

Fillet of Beef Wellington, Wild Mushroom Duxelle, Parma Ham, Puff Pastry, 
Slow braised Brisket in Red Wine Gravy,
Dauphinoise Potatoes, Glazed Carrots, Asparagus Spears, Wild Mushrooms, 

x x x

Trio of Desserts:
Vanilla, Cardamom and Honeycomb Creme Brulee, 
x x x
Warm Salted Caramel and Toasted Walnut Chocolate Brownie, peanut Butter Ice-Cream,
x x x
Summer Berry, Meringue and Lemon Curd "Mess"

x x x

Coffee and Petit Fours.


















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

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