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Michael Hutchings
Santa Barbara, California USA
Professional Chef/Businessman with a catering company and consulting services
Interests: astronomy, archeology, gemology, architecture, gastronomy, cosmology, astrophysics, politics, sculpture
Recent Activity
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"Ave, Imperator, morituri te salutant" We had the pleasure of contributing to a fundraiser for the local YMCA and their teen assistance program, Noah's Anchorage. Sixteen highly acclaimed local chefs came together to prepare extraordinary cuisine for the 160 guests who attended Youth and Family Services YMCA’s sold-out “Reaching for... Continue reading
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Our second episode of the season seven is airing this coming Saturday. The promotion that appeared in the Santa Barbara News Press is below. Join us on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. Check times as the show sometimes is preempted and airs at... Continue reading
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Chef Michael, Keith Berry, Anthony Miller, Host Craig Case Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes local realtor Keith Berry to the kitchen at the historical Casa del Herrero. The name Casa del Herrero translates as house of the blacksmith. Keith has been in the... Continue reading
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Chef Michael, Anne Sides, Alain Sides, Host Craig Case We are delighted to begin a new season of delicious cooking at The Inn Crowd cooking show. Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes Anne Sides to the inaugural show of our seventh season. Anne is... Continue reading
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Chef Christine Dahl, Christine Dahl Pastries, creates the most amazing wedding cakes. This example features a berry theme with vanilla chiffon cakes filled with white chocolate mousse. The filigree piping is done over a foundation of fondant icing freehand. The chandelier reflected in the mirror gave the effect of a... Continue reading
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Flutist Adrian Spence Recently, we prepared a luncheon for Adrian Spence and guests of the Camarata Pacifica musical ensemble. The Camarata is a world class chamber music ensemble featuring classical and modern composition performed in small concert halls in Southern California. Luncheon was preceded by a short concert. Flutist Adrian... Continue reading
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We just filmed and episode of The Inn Crowd at the historical Casa del Herrero in Montecito, California. The kitchen sports a restored 1936 Magic Chef Range in full working order. I found a cook book published by the manufacturer of the same vintage and used it as a basis... Continue reading
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I am delighted to do a presentation for our local TV Fox affiliate KKFX, channel 11. June 2, 2016 is National Rotisserie Chicken Day. There are over 1200 designated "Days" in the United States. National Rotisserie Chicken Day is observed annually on June 2nd. National Rotisserie Day was submitted by... Continue reading
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Miramar Beach Looking South-East We were delighted to donate a dinner for ten to Girls Inc. of Santa Barbara. The dinner included a bevy of superb wines donated by an affiliate of the Girls Inc. The setting was a beach home at the Miramar beach in Santa Barbara, CA. I... Continue reading
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I love beets! Mostly I love them in a salad. At a recent dinner party, we provided an alternate first course for folks who avoided seafood. A larger version makes for a nice luncheon dish. This is a very simple dish that relies on good ingredients, accurately prepared. Tastefully Chef... Continue reading
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Does every catered meal need to be complicated, haute cuisine? Not really. We recently catered a luncheon for a pre-wedding event and prepared simple, simply delicious food. It no secret, jus by great ingredients and cook with precision. Call us for your next "simple"catered affair. Chef Michael Michael's Catering 805... Continue reading
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Terrine of Smoked Fishes This past week I prepared a dinner for my friend chef Darren McGrady that featured recipes from his book Eating Royally. The dinner was part of Brit Week in Los Angeles, Ca. The starter was a delicious terrine of smoked fishes served often at Buckinghan Palace.... Continue reading
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Elegant Dinner Table Setting It is Brit Week in Los Angeles and I was tapped by Chef Darren McGrady, The Royal Chef, to prepare s dinner based on his book. The only hitch was Chef Darren was leaving kitchen duties to me. No pressure cooking another chef's recipes whilst he... Continue reading
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Our local weekly newspaper, The Montecito Journal, has run a feature story on the visiting chef John Moeller. Chef John served at the White House during the H.W. Bush and Bill Clinton presidencies. Here is a link for the article. I am the host chef for a dinner chef John... Continue reading
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Frensel Lens from Point Conception Lightlhouse Just a few photos to enjoy. We were delighted to support this terrific museum, Santa Barbara Maritime Museum. The event was the annual fundraiser to support museum activities. We made some 800 pieces of petits fours for the event. Chef Michael Hutchings Chefs Michael... Continue reading
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Farmed Trout on Asparagus Selecting fresh fish might seem a little mysterious. There are a few "tells" to consider when selecting seafood. Here is Santa Barbara, we can go to the docks and buy directly from the fisherman and know that the fish is just hours out of the water.... Continue reading
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Chef Michael Hutchings Photo Melissa Walker of Noozhawk The recent fundraiser for the Family Services Agency (FSA) was a great success. We were delighted to contribute our famous cultured abalone appetizer. It proved to be very popular as we took all prizes in the "competition." From Noozhawk on-line publication: "A... Continue reading
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Some time ago, I was contacted by an individual about a fountain done by Dominick Laruccia. The piece is some 30" tall so it is one of the larger sculptures by Dominick that I have seen. It appears to have a sort of tick-tock design to empty the cones. There... Continue reading
Posted Mar 29, 2016 at Coppersmith
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We are delighted to be donating to the Girls Inc."Making Magic for Girls Inc." event coming up on April 9th. Vintage wines have been donated for the dinner and I have created a menu to pair with those distinguished vintages. See the gallery below. If your are an oenophile your... Continue reading
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Between pastry chef Christine Dahl and myself, we create and prepare a wide variety of classical and modern desserts. Following is a sampling of the last few weeks of our output. Chef Christine is the true master of the craft and I often pinch her recipes and tap into her... Continue reading
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We received a very nice thank you letter from the Family Services Agency. It was a great event and we cannot wait until next year! WOW!!! Can you hear me cheering for you? I am so amazed by the outpouring of support you gave to Family Service Agency’s Cooking Up... Continue reading
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Abalone Action Station We were delighted to participate in the Family Services Agency's fundraising event at the Fess Parker Doubletree. You can read all about the FSA and the great work they do on their web page. We receive the People's Choice award and the Judge's Award for the abalone... Continue reading
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Lobster Tails, Lobster Mousseline, Vegetable Pearls Beef Tenderloin and Lobster I cooked a dinner recently for a local client. They wanted a duo plate of beef tenderloin and lobster. I crafted a simple roasted tenderloin with demi glace on haricot vert and piped a border of mashed potatoes and celery... Continue reading
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Join me this coming Sunday for a wine symposium hosted by The Santa Barbara Museum of Natural History. I will be preparing a seared salmon on shallot confit, potato crisps to pair with Central Coast red wines. This event will cap our very busy promotional weekend at the rustic SB... Continue reading
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We are delighted to be part of this event at the fabulous Santa Barbara maritime Museum. Chef Christine Dahl and myself are preparing some 400 petits fours to finish the evening in style. Come out and support this great local treasure. Please see the information below. Chef Michael Hutchings 03/19:... Continue reading