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Michael Hutchings
Santa Barbara, California USA
Professional Chef/Businessman with a catering company and whole food manufacturing.
Interests: astronomy, archeology, gemology, architecture, gastronomy, cosmology, astrophysics, politics, sculpture
Recent Activity
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Sly's Menu Tribute to Julia Child August 15 is Julia Child's birthday. It has been 10 years since her passing but she is still fondly remembered for her contribution to the world of food and especially French cuisine. French classics such as Boeuf Bourguignon, Quiche Lorraine, Cheese Soufflé, French Onion... Continue reading
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Pantheon Of Chefs Over the last 35 years, DeGustibus cooking school at NY's Macy has hosted over 1,250 chefs to the school. I was delighted to conduct a class back in the late 1980s. You will find me in the middle of the list. I feel privileged to be listed... Continue reading
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Chef Michael Hutchings and Host Craig Case Photo Christine Dahl The next season of The Inn Crowd will begin airing late September. The stoves are getting fired up to film the first episode and the seasons offering will be even more delicious. Plans are afoot to be out in the... Continue reading
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Summer Truffles The earth gives up many treasures like rubies, emeralds and diamonds. Personally I prefer the "black diamonds" of the kitchen, truffles. Summer truffles do not have the intensity of the winter truffles nor do they cost the proverbial ransom. I bought a half a pound for about $100... Continue reading
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Open-Faced Chicken Pot Pie Often I get the question, "What do you eat at home, chef?" Well, we eat well. Often we have what I humorously call "billionaire leftovers." Mostly, we have simple-healthy cuisine. The other night, though, Christine (pastry chef-wife) decided we needed to have chicken pot pies. They... Continue reading
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Dinner Table Circa 1925 Recently, we prepared a dinner at a classic estate in Santa Barbara. It was designed by the famed architect George Washington Smith. I'll bore you with a little architectural history. Or, skip this and have a look at the simple-classical meal we prepared. From Wikipedia: "George... Continue reading
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Chef Christine Dahl crafts gorgeous and delicious celebration cakes. This beauty has a slightly new twist. Instead of piped lace, the edges were adorned with real lace pressed into the fondant icing. It was selected to match the bride's dress and the table decor. Inside, the flavors were chiffon cakes... Continue reading
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Golden gaspacho Gazpacho is always a great summertime soup choice. I have used several variants from the classic red tomato based version. This one has yellow tomatoes as the base. It is easily made into a main course by adding chilled seafood such as lobster, salmon or shrimp plus a... Continue reading
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Chef Christine Dahl created this cake for the Santa Barbara Museum of Natural History. The cake is a vanilla chiffon cake. Fillings include house made lemon curd, white chocolate mousse and fresh raspberries. All this is frosted with buttercream and decorated with inedible frogs. The reception was in the bird... Continue reading
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Chef Michael Hutchings and Alex de Jesus Photo SB Museum of Natural History This past Saturday the Santa Barbara Museum of Natural History held its annual wine festival. We were delighted to be there serving the participants. With some 7,108 steps, we served 1,400 "meatballs and mashed potatoes" to some... Continue reading
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Chef Michael is delighted to announce a new series of cooking classes in his professional kitchen. Michael Hutchings is the host of the popular video cooking show The Inn Crowd, owner of Michael's Catering, and Adjunct Professor of Advanced Pastries at Santa Barbara City College. Classes are held in the... Continue reading
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I am delighted to offer our cooking school sessions. Below is all the information you will need to participate. How do I register for a class? Please call 805 568-1896 or email us at chefhutchings@gmail.com to register. You may also mail payment to 22 W. Mission Street Suite G, Santa... Continue reading
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Seabass, Artichoke, Coriander Broth The first day on our recent trip to Paris was capped with a dinner at a new restaurant called Spring. The restaurant was suggested to us by one of my wife's wedding cake clients. Located just a whisk's toss from the Louvre, we walked to dinner... Continue reading
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We will be at the Santa Barbara Wine Festival this coming Saturday at the Santa Barbara Museum of Natural History. I have had the pleasure of participating in this event many times over the last couple of decades. This is the longest running and best wine festival on the central... Continue reading
Photo Wikipedia Warning, this is a biology report on farmed shellfish. My chef friend, Kurt Grasing who owns Grasing's in Carmel, California asked his abalone supplier about food safety of abalone during these algae blooms. Below is the response. "Periodically, there is an algae bloom off the coast of California.... Continue reading
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Don't miss tonights episode! Join is on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. View the show on-line at the Santa Barbara News Press. Look to the right side of the web page for a link to the show. YTS Digital Films produced and directed... Continue reading
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Judges Vanessa Clark, Chef Michael Hutchings, Host Craig Case, Chef Randy Bublitz Our last episode for this season was produced at the Santa Barbara City College where I am an adjunct professor for advanced pastry. The college has a two year culinary program that includes hands on instruction. Chef Randy... Continue reading
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The last night of our Paris trip we dined at l'Escargot. We committed a faux pas by not ordering snails. Some guests consumed three dozen! We happened to stumble upon the restaurant as it was in the neighborhood where we rented an apartment. It turns out that it is an... Continue reading
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Photo Fran Collins I have just received this from my local abalone supplier. The recent oil spill in Santa Barbara has affected some 10 miles of shoreline in the area of Goleta, just north of Santa Barbara. "To our Customers: You are probably all aware of the recent oil spill... Continue reading
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Photo Wikipedia Potato Cookery by Chef Michael Hutchings The potato has a long history as an important food source for humankind and was first cultivated over 4,000 ago in the mountains of South America. In Peru there are well over one hundred varieties of wild potatoes. The first potatoes reach... Continue reading
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Chefs Michael Hutchings & Darren McGrady For the Chef Darren McGrady episode, I prepared a side dish of potatoes. On of my all time favorite potatoes is a "fondant" potato. It is a shaped potato with 14 cuts to for a sort of beveled, bar of soap shaped disk that... Continue reading
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We lucked out picking the rental apartment in Paris. Besides being close to the Metro Les Halles, walking distance to the Louvre, Notre Dame, Isle Cite there are six shops specializing in food service equipment, chocolate or culinary books. Christine and I loaded our suitcases with chocolate molds, specialty knives,... Continue reading
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Chefs Darren McGrady & Michael Hutchings Chef Darren Inspecting Summer Truffle Photo E. de Jesus We are delated to have The Royal Chef Darren McGrady as a guest on The Inn Crowd. Chef Darren comes to us by way of the Buckingham and Kensington Palaces in London, England. Chef Darren... Continue reading
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Royal Cuisine My guest chef Darren McGrady tells all about royal dining (well, not all) in the upcoming episode of The Inn Crowd. Chef Darren served in the British royal household for H.R.M Queen Elizabeth and Princess Diana. The episode airs Saturday at 6:30 on KEYT NewsChannel 3 and streams... Continue reading
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On Location at Santa Barbara City CollegePhoto W. Conlin YTS Video Productions We have just wrapped up our winter 2015 season 5 in The Inn Crowd with a cooking challenge at the Santa Barbara City College. This episode will air May 29. More on this later.... Chef Michael Hutchings Related... Continue reading