Dinner Party service for 17 in Sitges
Our service journal I have been preparing a private dinner party catering for a Philippe a client of mine, for which I prepared a birthday party with my private chef service in Sitges. I thought to write a little journal about how this private chef service came out for people that might want to book a catering or private chef in Barcelona, Sitges, Olivella or Costa Brava.
Philippe have contacted me on my website to explain what sort of services I offer and if I would like to cater as a private chef for his birthday party for 17 people in Sitges. I was really happy as this is sort of a service I enjoy most.The menu
Homemade sourdough bread Wood oven toasted almond dip with spices, Ecologic olive oil and anchovy Hamachi and soy sauce Oysters with dashi Seaweed, ginger & trout roe Croquetas made with porcini mushrooms Truffle emulsion Gazpacho with cherries and cherry tomatoes Roasted sea bass and carabinero prawns Grilled beef fillet from local farm Birthday cakeHow did the service go?
More about the food
The service went really well we have decided to serve first three courses as a canapes so people can eat chatting while enjoying champagne. Hamachi came from friends of mine a company providing sustainable Kingfish Yellowtail. I have been working with them on the world seafood and fish exposition in Barcelona so I knew the quality is really great and they really loved it. We followed with the oysters. I really enjoy serving oysters since we where catering for dinner party in the house right next to the seaside in the Sitges. My favourite fish supplier is Arrom with which I have worked for many years going back when I was a head chef in a Hotel Wittmore and I really like the quality they provide. I like using French oysters NO2 they are just right size for my preference. I open the oysters saving the liquid and putting the oyster back in once I open all of them I season the oyster water with pepper, soy sauce and lime juice and put it back on the oyster. I decorate them with seaweed (Sea moss), lime zest, trout roe & little more pepper. To serve I use a large sea salt and stones with shells as a decoration plus the oysters are looking great on it too.
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