Private Dinner Party, Birthday Celebration, Studland Bay, Christina Colby

November 22, 2016

This weekend, I catered a superb birthday celebration dinner party in a beautiful hired holiday home in Studland Bay. I had only received the call for the booking the same week all the way from New York so it was amazing to feel that my presence was felt all the way over in America, (albeit online ;) With a bit of juggling, I was able to come up with a menu in super quick time and was really excited to be producing one of my fabulous gourmet dinners. Cooking a tasting menu for twelve is a big challenge in a strange house but I was rewarded with a large kitchen, plenty of space and two huge ovens which were fab to work with :) Being made to feel so welcome on arrival always helps and it was such a huge pleasure cooking for such friendly and wonderful guests. it was especially rewarding to have two young "fans" watch me plate up the desserts towards the end of the meal and chat so enthusiastically about the food on the evening. :) By the time I had cleared up, all guests were dancing in celabratory style, making a superb ending to a brilliant dinner party.

Menu

Canapes:

Honey, Dijon and Sesame Glazed Sausages,

x x x

Chicken Satay, Soy, Ginger, Garam Masala, Cashew Nut Butter,

x x x

Spiced Cauliflower and Carrot Bhaji, Sweet Chilli Sauce,

x x x

Gazpachio,

Peppers, Tomatoes, Garlic, Cucumber, Fresh Basil, Olive Oil, Chilli,

Bruschetta, Black Olive, Blush Tomato,

x x x

Goats Cheese, Beetroot, Saffron Pickled Pear, Crouton, Balsamic, Rocket,

x x x

Saute King Prawn, "Confit and Pan-Seared Pork Belly, Chorio,

Apple Sauce, Prune "Ketchup" Sea Salt Crackling,

x x x

Mango and Lime Sorbet,

x x x

Pan Roast Rump of Lamb, Mutton and Lamb Shoulder Pie,

Dauphinoise Potatoes, Spiced Red Cabbage, Glazed Carrots, Asparagus Spears,

Red Wine Gravy,

x x x

Trio of Desesrts:

Vanilla and Honeycomb Creme Brulee,
x x x
Salted Caramel and Walnut Chocloate Brownie,
x x x
Caramelised Fig, Plum and Cinnamon Oat Crumble,

x x x

Petit Fours.