5 February 2017

Private Dinner Party, ChefGary, Sam and Robert, Hampshire,

"An unforgettable  experience of fine dining, each course achieved a high professional standard. Gary's quiet confidence and unobtrusive  manner  created an ambiance  which was pleasant and unflustered. His food, prepared and presented single handedly, with meticulous attention to detail, was most enjoyable"  Robert Hogdgson








This weekend was a fabulous celebration of food, serving up some delicious canapes and four further enticing and delightful courses. Being private chef to six terrific guests in their lovely home in Ludgershall, I cooked and served all dishes from within their spacious kitchen, all guests receiving each dish really well :) It was a great evening and a pleasure to be part of a great evening.











Menu




Canapes:

Ballontine of Chicken, Saffron, Garlic, Roasted Cumin Seeds, Pickled Fennel,
x x x
Smoked Duck Breast, Hoi Sin, Celery, Red pepper, Spring Onion, "Duck Crackling"
x x x
KIng Prawn Skewer, Ginger, Chilli, Fresh Coriander,


Appetizer:

Roasted Butternut Squash, Coconut and Chilli Soup,


To Begin:

 Seared Fillet of Sea Bass, Sea Bass "Fish Cake, Lemon, Black Pepper, Spring Onion,
Prawn and Crab Bisque, Peas, 


Main-Course:

Assiette of Roast Pork, Cider Gravy,
Pan-Roasted Pork Tenderloin, Confit of Crisp Belly, Seasoned Black Pudding, 
Ragout of Pulled Pigs Cheek, Caramelised Onions, White Wine,
Bubble and Squeak Cromesquis, Buttered Carrots, Asparagus Spears,


To Finish:

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Apple, Mulled Plum and Blueberry "Oat" Crumble,
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

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