17 March 2014

Private Dinner Party, Mark and Hannah

Cooking for Dinner Parties always brings me great reward and pride, from designing the menu and sourcing the best available produce, to preparing all the ingredients together to create the most delectable dishes. On finally serving an array of delicious plates of food, it is the reaction of my clients that really give me the passion that I have for cooking, helping spread the love and enticement for fantastic  food. It is even more pleasurable when it is for such brilliant hosts, as Mark and Hannah, whom I have cooked for on many occasions, dating back to when I first started my venture into Private Dining. Opting for my Gourmet 7 course menus, it is always a real showboat of an evening at the Sherwin's and I always leave with a great buzz, having cooked my heart out each time. This time around, I served up a seven course Asian themed menu that ticked all the boxes, with both Wow factor and amazing flavours.



Crispy Duck Roll, Hoi Sin,
x x x
King Prawn Wonton, Sticky Sweet Chilli,
x x x
Chicken Satay, Cashew, Sesame and Chilli Butter,

x x x

Chilli and Ginger spiced Lobster and Prawn Bisque, Crayfish Tails,

x x x

Cured Salmon, Pickled Ginger, Red Chilli, Wasabi and Sesame Dressing,

x x x

Sesame Seared King Scallops, Green Chilli, Coconut, Fresh Coriander, 

x x x

Mango Sorbet, Pickled Mango slices, Candied Lime Zest,

x x x

Duo of Asian Pork,
Masala Marinated Tenderloin, Confit of Belly, Teryaki Glaze, 5 Spiced Sea Salt Crackling,
Curried Puy Lentils, Red Peppers, Broccoli, Chestnut Mushrooms, 
Tamarind, Chilli, Coconut and Tomato Sauce,

x x x

Trio of Desserts:
Chocolate and Walnut Brownie, Peanut Butter Ice cream,
x x x
Bailey's, Toffee and Honeycomb Creme Brulee,
x x x
Pear and Anise Tarte Tartin.

"Thanks for yet another amazing, tasty evening!"  Mark Sherwin

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

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