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Dinner Parties

Eating like Royalty

If you are thinking of hosting a dinner party for friends or colleagues and wanting food cooked to the standard that graced the tables at Buckingham Palace served in the comfort of your own home by friendly and professional staff then “Eating Royally” is the perfect choice for your dinner party.

Whether it’s a family birthday party, friendly get together or corporate event to impress clients I will consult the menu with you (Perhaps you would like Princess Diana’s favorite dessert, or the menu I served to one of the five U.S. Presidents I have cooked for served to your guests) I will personally purchase the food and be in the kitchen creating decadent treats to impress your guests and produce a memorable event. Possibly you would like me to join your group after dinner (while my team clean up your kitchen) and share anecdotes of my fifteen years cooking for the British Royal Family. Or maybe just slip out the back door after dinner is served, leaving your kitchen spotless and you and your guests enjoying the remainder of the evening in privacy.

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Stuck for party favors? Signed copies of my cookbook “Eating Royally, recipes and remembrances from a palace kitchen” provide lasting memories of the event.

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DINNER PARTY SAMPLE MENUS

 

PASSED CANAPES;

Stilton and Pecan Sables with Grilled Pears

Herbed Crepes with Goat Cheese and Salmon

Seared Diver Scallops with Truffled White Bean Puree

Foie Gras Terrine with Pickled Blueberries

Prosciutto Wrapped Shrimp with Smoked Paprika Aioli

Mini Croques Monsieur

Cranberry Scones with Stilton mousse

Artichoke Quarters Stuffed with Humboldt Fog, Paneed and Fried

Smoked Salmon, Chive and Horseradish Lollipops

 

APPETIZERS;

Parsnip and Apple Soup with a Parmesan Chive Foam

‘Bubble and Squeak’ Soup with a Soft Poached Egg and Crispy Proscuitto

Tomato Mousse with Marinated Lobster and a Winter Fennel Slaw

Roasted Beets, Pink Grapefruit and Caramelized Walnuts with Goat Cheese and White Balsamic Dressing

Ballotine of Salmon with Watercress and Citrus Dressing

Chicken Liver Parfait with Grape Chutney

Smoked Trout Terrine wrapped in Smoked Salmon with Horseradish Panna Cotta, micro-greens and a pureed Herb Dressing

 

ENTREES;

Seared Beef Tenderloin with Burgundy, Balsamic Reduction, Compote of Tarragon scented Wild Mushrooms and Fondant Potatoes

Braised Short Ribs with Three cheese Polenta and Wilted Spinach and Maple Glazed Baby Carrots

A Trio of Lamb with Root Vegetable Mash and Wilted Kale

Sous-vide Pork Loin with Caramelized Apples, Macaroni Cheese Balls and Grain Mustard Sauce

Roasted Beef Tenderloin with a Mushroom Cream Sauce, Butternut Squash with Crispy Sage and Pancetta

Pan Seared Darne of Salmon with a Truffled Potato Rosti, Roasted Asparagus and a Lemon Thyme Beurre Blanc

Fillet of Beef Wellington with English Sage Derby Dauphinoise Potatoes, Madeira Jus

Mushroom Duxelle Stuffed Chicken Breast with Hollandaise Sauce

Sautéed Brussels Sprouts with Bacon and Onion

 

DESSERTS;

Bread and Butter Pudding with Clotted Cream Ice Cream, Cinnamon Poached Pears and Salted Caramel Sauce (Darren’s Signature Dish)

English Treacle Tart with Crème Anglaise and Vanilla Bean Ice Cream

Sticky Toffee Pudding with Chantilly Cream

Iced Praline and Amaretto Souffles with Poached pears

Crème Brulee Cheesecake with a Caramelized Oranges

Layered Chocolate, Cinnamon, Meringue, Ganache Tart

 with a Cadbury’s Chocolate Sauce