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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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My wife brought home one of those precooked supermarket chickens. The idea was to have an easy Low mess meal. I guess I messed that up. Of course I had mashed potatoes, green beans, artichokes with homemade mayonnaise and a kind of banana foster on rocky road ice cream. Guess... Continue reading
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Firestone Winery St. Ynez Valley Photo Michael Hutchings Chef Michael, Lady Leslie Ridley-Tree, Host Craig Case Craig Case, host of The Inn Crowd, welcomes Lady Leslie Ridley-Tree to the kitchen at the Crossroads Estate in the picturesque Santa Ynez Valley. Lady Leslie is one of Santa Barbara's most ardent benefactors... Continue reading
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Celery Root Our local farmers market in Santa Barbara is a chef's Disneyland. This past week, Roots Farm had a huge display of celery root. Celery root is a humble, unassuming vegetable. When given the royal treatment, however, it is delicious. It works well in soups, as a julienne nest... Continue reading
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My recipes shown on The Inn Crowd call for some basic preparations. I will post them so that you can reproduce what you see us make each episode. Here are a few sauce and stock basics. Continue reading
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We are about to have dinner before my first TV show on the in crowd. Christina has made a delicious cioppino with homemade bread. Chef Michael Our first show of this season's The Inn Crowd aired tonight. No cuts, burns or epithets uttered. Great start to the season. My wife... Continue reading
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After being banned from restaurant menus for close to two years, a recent ruling in court has put the foie gras ban in the disposal. Gastronomes 1, PITA 0. While the ban was in place, it was still possible to order the delicacy from out of state sources. I treated... Continue reading
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Firestone Winery Vineyards All Photos Credit to William Conlin The Inn Crowd is delighted to welcome my long time friend Archie McLaren, director of The Central Coast Wine Classic. Archie regales us with wine tales and his whit and charm. Mariculturalist Doug Bush drops by to deliver his farmed abalone... Continue reading
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Firestone Estate Photo Michael Hutchings Photo William Conlin The first show of the 2015 season of The Inn Crowd is now "in the can" as said in the film industry. I am delighted to be the Chef-Host of this food and wine show. Featured guest is Krista Harris, Publisher of... Continue reading
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Guest Archie McLaren and Chef Michael Hutchings Photo Credit William Conlin There’s a new chef at the Inn! (The Inn Crowd, that is) Beginning this January, popular local cooking show The Inn Crowd will be hosted by Chef Michael Hutchings. The Inn Crowd will be aired Saturday nights starting in... Continue reading
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Winter Wedding Cake Here is a classic wedding cake from Pastry Chef Christine Dahl. Chiffon cake, passion fruit curd and raspberries. Continue reading
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We are delighted to be supporting an event next week that helps fund the search for a cure for Alzheimer's disease. On Thursday, September 25, 2014 from 5:00 PM to 7:00 PM there will be a fundraiser as part of the Walk to End Alzheimer's. Jessica Foster Invites You to... Continue reading
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The Santa Barbara Public Market is a recent addition to th culinary scene in Santa Barbara, CA. This coming Sunday I will be showcasing the greatest apple dessert ever created, the Tarte Tatin. I will be presenting three versions, the Tatin Classic, Tatin Minute and Tatin Rapide as well as... Continue reading
Where: Santa Barbara Maritime Museum, 113 Harbor Way, Santa Barbara, California What: Enjoy tastings by local Chefs, as well as presentations by Fishermen and Scientists When: Thursday, October 2 & 23, 2014 at 7 pm Cost:$25 (SBMM members), $35 (non-members) per tasting Purchase both tastings: $40 (SBMM members), $60 (non-members)... Continue reading
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Naked Wedding Cake Did the blog title get your attention? This is not tabloid pastry exposed. There is a new wedding cake style this season that sports no butter cream frosting or fondant overcoat. It's called a naked cake. In this case, there was a "fig leaf" of sorts as... Continue reading
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Menu Cocktail Abalone Latkes with Caviar Mozzarella and Heirloom Tomatoes Baby Greens, Local Smoked Salmon, vinaigrette Sous Vide Cooked Tenderloin, Demi glacé Warm Chocolate Velvet Cake, raspberries Assorted Macarons Sometimes a seemingly simple dinner can be a big hit when it is executed well. We recently cook for a family... Continue reading
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Kitchen at Maison Troisgros, Roanne France I have been reading my notebooks from my "stage" at the Troisgros restaurant. I have some 25 volumes of hand written recipe notes from my early career. That amounts to some 6,000 recipe notes! The Troisgros restaurant was and still is after 45 years,... Continue reading
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Menu Cocktail Abalone Latkes with Caviar Mozzarella and Heirloom Tomatoes Baby Greens, Local Smoked Salmon, vinaigrette Sous Vide Cooked Tenderloin, Demi glacé Warm Chocolate Velvet Cake, raspberries Assorted Macarons Sometimes a seemingly simple dinner can be a big hit when it is executed well. We recently cook for a family... Continue reading
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Private Jet on Tarmac Catering means different things to different folks. It might be a dinner for a few guests in a private home, a beach BBQ, a cocktail reception, the taco truck, wedding and the like. Earlier this month for me catering meant preparing food for private jets leaving... Continue reading
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Menu from Sideways Reunion We recently were part of a dinner produced by Chef Frank Ostini of the Hitching Post fame and Jim Clendenen of Au Bon Climat fame. The production was aided by Chef James Sly of Sly's in Carpinteria, CA and myself. The dinner was a donation to... Continue reading
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It's Concourse week in Monterey. Over 200 private jets fly in for the car show. I am helping my friend Kurt Grasing prepare and deliver catering for some of those jets. The menus are anything from a bag of popcorn to filet of beef. There is something very sexy about... Continue reading
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Indigo Apple Tomato As a kid growing up in Anaheim, CA, the tomato choices at the markets were basically roma, cherry and beefsteak. To get a tomato that tasted, well, like a tomato, you had to grow it yourself. I recall talking to a tomato grower from Nipomo, CA. He... Continue reading
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Boston cream pie is not a pie. This version sports a sponge cake layered with pastry cream, coating of buttercream and a pouring ganache glaze. The ganache glaze is easy to make. Simply heat one quart of heavy cream and pour over chocolate (62% or more cacao solids), stir to... Continue reading
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I made a rhubarb pie last week for a wholesale client. Drop me a line for the recipe. It's very simple. Pie dough, custard mix, blanched rhubarb, streusel topping. Continue reading
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Christine Dahl pastry made eight wedding cakes this past weekend. It's wedding cake season! Continue reading