This is Michael Hutchings's Typepad Profile.
Join Typepad and start following Michael Hutchings's activity
Join Now!
Already a member? Sign In
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
Image
Assistant Abraham Alvarado and Chef Michael Hutchings Recently we had the pleasure of support a local charity, Family Services Agency, at their annual fundraiser. We prepared over 400 mini gruyere cheese soufflés for the participants. How do you make 400 soufflés to order? Very Fast! They sent along one of... Continue reading
Image
Lyonnaise Sausages Ready to Cure In 1981 I did a "stage" in a little village called Mionnay, near Lyon, France. The master of classic French cuisine, chef Alain Chapel, presided over a three starred Michelin restaurant. I was there in January 1981 and as was the tradition, the chef had... Continue reading
Image
The Inn Crowd, hosted by producer Craig Case and Chef Michael Hutchings, is delighted to present an episode with Luke Swetland, president of the Santa Barbara Museum of Natural History. Luke presides over the 101 year old museum nestled in a woodland and riparian creek setting in the foothills of... Continue reading
Image
The Inn Crowd, hosted by producer Craig Case and Chef Michael Hutchings, is delighted to present an episode with the our producer/host, Craig Case. We decided it was time for him to get cooking. The menu is French picnic classics. Have a look below for some delicious, portable recipes. View... Continue reading
Image
The British use lavender on their closets to keep moths away. I have loftier culinary uses. Last Tuesday's farmers market in Santa Barbara yielded some very fragrant lavender. I used some for a berry shortcake on my show The Inn Crowd (more on that closer to air time). With the... Continue reading
Image
The Inn Crowd, hosted by producer Craig Case and Chef Michael Hutchings, is delighted to present an episode with the businessman and winery owner Wayne Siemens and his wife Sherol in Santa Barbara, CA. Wayne and Sherol own the JCR Winery in Santa Barbara County. The vineyards are nestled in... Continue reading
Image
Recently my wife and I attended a performance of a Chinese dance troupe called Shen Yun. It was a great show with spectacular staging and choreography. The kicker was I was selected for an interview by a US based Chinese-oriented cable service. Does anyone speak Mandarin? Maybe the next The... Continue reading
Image
Barry De Vorzon, Chef Michael, Jelinda De Vorzon, Host Craig Case The Inn Crowd, hosted by Craig Case and Chef Michael Hutchings, is delighted to present an episode with the legendary composer Barry De Vorzon and his wife Jelinda in Santa Barbara, CA. The De Vorzons enjoy Mexican style cuisine... Continue reading
Image
Santa Barbara Harbor The Santa Barbara Harbor is always a busy scene of locals, tourists, visiting cruise ships and happily fishermen. Yesterday I watched a catch being unloaded and one fish caught my eye, a yellowfin tuna. The fisherman had caught only one and it was already sold to the... Continue reading
Image
In January of 1981 I did a month "stage" at a restaurant in the Burgundy region of France. The restaurant was call Alain Chapel after the chef-owner. The famed Chef Albert Roux of Le Gavroche, London, fame arranged the short term apprenticeship for me. Lodging was arranged by my friend... Continue reading
Image
My former sous chef, Alessandro Guerazzi, sent me an event notice recently. Has has a taken a new chef de cuisine position at an Italian restaurant called Noto's in Grand Rapids Michigan. Noto’s is a local family-owned business that began in 1982 and has been in the present location of... Continue reading
Image
In the fall of 1978, I moved to London, England to take a position as chef de partie at Le Gavroche. It was a long journey getting there as it took some nine months of waiting for visa clearance to work. While waiting for those visas, I went to France... Continue reading
Image
On a recent mushroom forage I picked a couple dozen helvella type mushrooms. I wanted to confirm the identification with Bob Cummings, our local mycological expert. I was correct except the name has changed slightly. They are edible when cooked well or dried. There is a compound in raw, fresh... Continue reading
Image
Recently I met an interesting couple at a local "salon" gathering, Bob and Susanne Evans. Bob has been in the dive, as in underwater ocean dive, business and involved with harvesting mussels off the oil platforms in the Santa Barbara Channel. He designed a kitchen tool for pounding food items... Continue reading
Image
Come support Family Service Agency at the 3rd Cooking Up Dreams at the Fess Parker Doubletree Resort March 31, 2017. Chef Michael Hutchings will be one of the many outstanding chefs from the local area participating in this culinary extravaganza. Attendees have the chance to vote for Michael's Catering for... Continue reading
Image
Family business took us to Chicago recently. We decided to dine at a colleague's restaurant called NAHA. Carrie Nahabedian is the chef/owner. Here is a short bio from the web page: "After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian... Continue reading
Image
Happy new year to everyone! We wish you lots of health, creativity, success, good food, and anything else you wish for you and your families! The New Year seemed to creep up on us faster than usual this year. Thank you for being a reader of my culinary meanderings. The... Continue reading
Image
My favorite winter soup is the French classic Soupe à l'Oignon Gratinée. My version has a little vanilla in the recipe. That evolved from a recipe I saw back in the 1970s that used vanilla in a lobster sauce. The chef, Alain Senderen, was a disciple of the Nouvelle Cuisine.... Continue reading
Image
We are winding down from our busy December catering. During the season we prepare hundreds of canapés for receptions and dinners. I am always delighted when we are asked to prepare elegant canapés for a dinner party. Two dishes that stand out this season were a local spiny lobster cocktail... Continue reading
Image
Ok, sometimes in the kitchen you need a gadget. Robot Coupe, peelers, special knives, scoops, molds... My pastry chef wife, Christine Dahl, shapes doughs into sweet fantasies. Over the years she has collected an array of pastry cutters. Last count is some 685! You name is, she has at least... Continue reading
Image
We recently catered a tea party. I should say more like an Alice in Wonderland Mad Hatter Tea Party. The idea was to have shocking, garish colors but still tasty food. Some of the tea sandwiches were sprayed with food colors for affect. This was not Fortnum and Mason in... Continue reading
Image
Tournedos, Sauce Demi Glace Are the classic dishes from the 1800s and 1900s, well, too old fashioned? Has the collective palette evolved past those old school dishes? Who flutes a mushroom anymore? I must be somewhat dated as I still dote on many old school recipes. Civet de Lapin, bring... Continue reading
Image
SWAT Team Demo We were delighted to help at a fundraiser for the Santa Barbara Police Foundation. Two donated dinners for 24 guests each garnered some $60,000 to support the foundation's mission. Now, my mission is to make a dinner that is arrestingly good! Chef Michael Hutchings Their mission: The... Continue reading
Image
Fresh Berry Tartlets It's holiday entertaining time and my pastry chef-wife, Christine Dahl, is in full petits four and cookie mode. This week alone she had produced some 2,500 cookies! Pictured here are some of the other mini bites Chef Dahl prepared for a country club in the area. Lucky... Continue reading