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Tuesday, 18 October 2011
5 course 65th dinner party for 10
10:05 | 
Posted by
Unknown |
Hi Stephen
Thanks for your email and for your great job
in the weekend. As you saw, my mother was totally overwhelmed by it all
and has been fizzing ever since! Your food and service were impeccable
and my entire family thoroughly enjoyed your and Lola's friendly,
professional service and great attention to detail. My only regret was
that we didn't get to talk with you more - being tied up with family
festivities!
Thanks again - another superb job. We will be in touch for more in the future, I am very sure.
Warm regards and thanks from my delighted mother too!
Many thanks
Sarah
Celebrating Jocelyn’s 65th Birthday
At Sanctuary Point
With Private Chef
Stephen Weeks
Menu
Canapes
Chermoula prawn skewer
Lamb, mint and cucumber rolls with hazelnut dukkah and yogurt
Starter
- Horopito Pepper Rubbed Wild Venison
Slow roasted tomato, feta and caramelised onion tart with a garlic aioli and Vincotto reduction
Main
- Crispy Skin Ginger Snapper,
Sesame Asian greens and coconut sticky rice and a green onion and ginger confit
Dessert
- Saffron and honey poached pear
With crème fraiche mousse, caramelized orange syrup, sable biscuit and pink peppercorn powder
Cheese board
A selection of Artisan cheeses with fresh dates, fruits, quince paste, and selection of cheese biscuits and crackers.
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Monday, 17 October 2011
Cooking for Japan, Namibia, & Samoa Rugby World Cup teams 2011
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From the 9 September to the 23 October the Rugby World cup is playing out on the New Zealand Stage |
Free Range Chef has been lucky enough to get the contract to cook breakfast, lunch and dinner for 3 of the world cup teams.
Japan from the 31st August to the 14th September, Namibia from the 20th to 23rd September and Samoa from the 26th September to 1st of October.
The Gulf Harbour Lodge in Whangaparaoa has been hosting the teams stay and where I have been stationed for these times.
The menus for the teams were sent last year for inspection and we got the go ahead after liaising with World cup officials. There has been a lot of work done by myself and Gulf lodge management to insure health and safety and to adere to the MAF and world cup guidelines.
This is a sample of a typical daily menu for the Japanese.
Not as Japanese food orientated as you would first imagine !
Every meal was buffet style service and those boys can eat !!
My chef team. Lisa on the far right, Jason in the middle and me in are modest sized kitchen
My signed T-shirt from the team, even has John Kirwins signature(just by the J) on it.
And finally just a quick clip of JK, saying how good the Gulf Lodge and food was....shame he got distracted !!
Thursday, 13 October 2011
Surprise canapes and 2 course Birthday dinner for 2
Hi Stephen
"Thank you so much for a wonderful evening last night, it was a great suprise and the food was amazing".
Louise Hope
"This chef provides an amazing experience in the comfort of your own home. Be it dinner parties of even a romantic dinner for two, Stephen delivers an exceptional service. Prompt in his response, professional in his approach and delicious in his delivery. You cannot fail to impress friends & family with the touch of this profesional chef and at suprisingly great value. Highly recommended. We look forward to using you again Stephen." Danny Hope
"Thank you so much for a wonderful evening last night, it was a great suprise and the food was amazing".
Louise Hope
"This chef provides an amazing experience in the comfort of your own home. Be it dinner parties of even a romantic dinner for two, Stephen delivers an exceptional service. Prompt in his response, professional in his approach and delicious in his delivery. You cannot fail to impress friends & family with the touch of this profesional chef and at suprisingly great value. Highly recommended. We look forward to using you again Stephen." Danny Hope
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