31 July 2016

Private Dinner Birthday Dinner Party, Vassallo, N'r Brighton

"Absolutely fantastic, thank you for all your hard work in providing yet again, a truly incredible and special meal for us all" Jamie Vassallo







I cooked up a fabulous menu for a joint birthday dinner party with canapes and three courses for a table of fourteen this weekend. It was especially rewarding to do so as I had catered the wedding for Dr James and his lovely bride, Vicki, the year before at Sopley Mill. :) For the Birthday celebration, I traveled to a beautiful hired home on the sea front, setting up in an open plan kitchen whilst all the guests enjoyed some drinks outside. Canapes were served shortly after, before seating at the beautifully laid table to enjoy a delicious array of plated courses which had been carefully planned over the coming months leading up to the dinner party. Everything went superbly, making for a really super evening. :)








Menu 



Canapes:

Mini Poppadum, Pulled Curried Lamb, Mint Leaf,
x x x
Crispy Duck Roll, Sweet Chilli,
x x x
Bruschetta, Baby Plum tomato, Chilli and Lime Salsa, 
x x x
Honey, Dijon Glazed Chipolatas, Sesame Seeds,


To Begin:

Blue Stilton, Pear and Walnut Salad,
Pickled, Raw and Puree Spiced Pear, Crumbed Stilton, Rocket, Toasted Walnuts, 
Garlic Croutons, Balsamic and Red Wine Dressing,


Main-Course:

Seared Duck Breast, Individual Confit Duck  Leg Pie, 
Dauphinoise Potatoes, Buttered Carrots, Asparagus Spears, Cherry and Red Wine Gravy,


To Finish:

Trio of Desserts,
Summer Berry Pudding,
x x x
Apple and Blueberry Oat Crumble,
x x x
Salted Caramel, Walnut Chocolate Brownie, Peanut Butter Ice-Cream.















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

15 July 2016

Private Birthday Dinner Party, Katherine and Friends, Yateley, Hampshire




This weekend has been fantastic, with so many amazing dinner parties and Friday night was especially so!!  I had a return trip to Yateley to cook for the Lovely Katherine and Tony whom I have catered for several times before, also having cooked for their two children at Yateley Manor school on hundreds of occasions in previous years before I became a Private Chef :) This time around, I created a seven course gourmet menu to feed ten diners in their lovely home, coming up with a delicious array of dishes, including catering for a dairy intolerant and celiac diet. Canapes were served in the kitchen area, before the guests moved to the dining area to be seated for the remaining courses. All went exceedingly well, each course going down marvelously, being enjoyed by every diner. :)









Menu



Canapes:

Mini Poppadom, Baby Plum Tomato, Chilli and Lime Salsa, 
x x x
Honey, Dijon and Sesame Glazed Chipolatas,
x x x
Crisp Confit of Lamb Shouder, Fresh Mint,

x x x

Roasted Butternut Squash, Coconut, Chilli and Ginger Soup,

x x x

5 Spiced Seared Duck Breast, Tamarind and BBQ Pulled Duck Leg,
Water Melon, Cashew Nut, Cucumber, Spring Onion, Pomegranate Seeds,

x x x

Twice Cooked Pork Belly, Breaded King Prawn, Chorizo, Roasted Red Pepper Dressing,

x x x

Raspberry Sorbet,

x x x

Pave of Beef Fillet, Pulled Short Rib and Ox Cheek Pie, 
Dauphinoise Potatoes, Glazed Carrots, Green Beans, Asparagus Spears,
Red Wine Gravy,

x x x

Trio of Desserts:
Mango, Coconut and Lime Cheese Cake, Coconut Granola, 
 x x x
Salted Caramel, Toasted Walnut and Chocolate Brownie, Peanut Butter Ice-Cream,
x x x
Summer Berry Pudding. 



















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



7 July 2016

Private Dinner Party, Sally W and Friends in Bournemouth

"Cannot thank Gary enough for an amazing meal, the evening was as relaxed as possible, food was absolutely outstanding 10/10" Sally Woofenden







This week, I  was fantastically busy with back to back Dinner Parties from Thursday through Sunday!! My first Party of the week was for the lovely Sally and her husband Dean and their friends. :) Coming from a personal recommendation, it was fabulous to meet everyone after coming up with a bespoke menu based on their personal likes, which we discussed vi mail prior to the dinner party date. Canapes were enjoyed prior to sitting down, with a further four courses enjoyed at the table. All guests were a pleasure to cook for and I had a great evening from start to finish. :)















Menu




Canapes:

Crispy Duck and Noodle Roll,  Sweet Chilli,
x x x
Glazed Chipolatas, Honey, Dijon and Sesame Seeds,
x x x
Bruschetta, Baby Plum Tomato, Chilli, Lime, Fresh Coriander,


To Begin:

Crispy "Twice Cooked" Pork Belly, Tamarind and Soy,
Breaded King Prawn, Lemon and Garlic marinated King Prawn, 
Egg Noodles and Pickled Vegetables,


Main-Course:

Pave of Beef Fillet and Rump Steak, Pan Fried Brisket, Ox Cheek and Short Rib Pie,
Dauphinoise Potatoes, Glazed Carrots, Asparagus Spears, Wild Mushrooms, Red Wine Gravy,


To Finish:

Trio of Desserts:
Summer Pudding, Vanilla Cream,
x x x
Banoffee Pie, Ginger Crumb, Caramel Tuille, 
x x x
Salted Caramel, toasted Walnut and chocolate Brownie,


Cheese Board:

Selection of Delicious Cheeses,
Toasted Soda Bread, Spiced Pear Chutney, Apple.




















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

1 July 2016

Private Dinner Party, Trevor, Michelle and Friends at Bordean House, Hampshire






This weekend was a fabulous celebration of deliciously fine food, majestic wine and commoving and sensational cocktails back at Bordean House near Petersfield. Having catered many times for Trevor and Michelle, it was fantastic to be invited back yet again to provide some delectably tempting canapes and a further three fantastic courses  for 12 guests. As usual, the evening went fabulously, serving up all courses with praise and admiration from the table. As always at Bordean house, I was made to feel most welcome and had a great evening from start to finish. :)













Menu



Canapes:

Bruschetta, Smoked Mackerel and Horseradish Pate,
x x x
Bruschetta, Baby Plum Tomato Salsa, Chilli, Lime,
x x x
Crispy Vegetable and Noodle Roll, Sweet Chilli,
x x x
Chicken Satay, Soy, Ginger, Cashew Nut Butter, 
x x x
Glazed Chipolatas, Dijon, Honey, Sesame Seeds,#


To Begin:

Gin Cured Salmon, Salmon Cromesquis, Tempura King Prawn,
Saffron Pickled Fennel, 


Main-Course: 

Asian Assiette of Pork,
Cumin, Coriander and Turmeric Marinated Pork Tenderloin, Soy roasted Belly,
Green Chilli, Peanut, Coconut and Ginger Curried Sauce, Fried Rice, Tempura Cauliflower, 
Spiced Sweet Potato Croquette, Asparagus, Field Mushroom,


To Finish:


Trio of Desserts:
Vanilla, Cardamom and Honeycomb Creme Brulee,
x x x
Summer Berry Mess, Crushed Meringue, Whipped Cream, Red Berries,
x x x
Salted Caramel and Toasted Walnut Chocolate Brownie.





















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