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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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We will be up to something fishy on November first. Read on to see what on the line. Taste of the Sea, a benefit for FishSB and Santa Barbara Maritime Museum, participants will learn new ways to enjoy local seafood with cooking demonstrations from four top Santa Barbara chefs. The... Continue reading
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I am delighted to be supporting the FishSB event at the Santa Barbara Maritime Museum. I will be in the company of my dear friend Chef James Sly as well as Randy Bublitz of the Santa Barbara City College and Mossin Sugrich of the Santa Barbara yacht Club. Join us... Continue reading
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The 36 annual Taste of the Town will be this coming Sunday, September 10. I have been participating since 1981 when the event began. Details are below. There will be more on this event when we air the episode of The Inn Crowd that features the event. I have prepared... Continue reading
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Chef John Downey I got a call a few days ago from chef John Downey. He had sold his restaurant of some 35 years and plans to retire in the Pacific Northwest. It was an odd call. John said he was cleaning out the fridges and had a couple of... Continue reading
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What's for breakfast? How about some caviar. Sure, that's what we ate for breakfast as kids. NOT! I had a spoonful of some terrific leftover caviar produced in Uruguay by the Black River Caviar company. With the decimation of the wild sturgeon stock, farmed caviar is the best source for... Continue reading
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The Central Coast Wine Classic's thirty-second annual event took place this past week at the ACI private jet terminal in San Louis Obispo, CA. In collaboration with myself, Michael Hutchings, and chefs Rick Manson and Frank Ostini, we prepared a luncheon for some three hundred guests attending the Rare and... Continue reading
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In the course of a culinary career there are memorable moments such as learning the magic of making a hollandaise sauce or seeing a soufflé rise as expected, watching pommes soufflé puff up and crisp, making feuilletage pastry with its thousand layers as well as constructing a complicated sauce like... Continue reading
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Why this photo? Read on Photo Wikipedia Meatloaf can be a pedestrian dish or elevated to haute cuisine. Are you using budget ground beef and Campbell's soup for gravy or in the case of my recipe, NY Steak and morel mushrooms? Following is a recipe for the later. Morel Mushroom... Continue reading
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When I started my cooking career in the dark ages, we used a Swiss brand (Hero) of canned chanterelles. Years later I learned that they were mushrooms gathered from the Pacific Northwest. The mushrooms were put in a salt pickle (brined), sent to Switzerland, de-brined, canned and sent back to... Continue reading
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Growing up as kids, our family birthday cake was mom's lemon cheesecake on a graham cracker crust (Nabisco). Made with Philadelphia cream cheese and Knudsen sour cream, it has always been my benchmark for cheesecake. I featured it on many menus where I was the chef. Sometimes I added berries... Continue reading
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I spied these golf-ball sized tomatoes at the Farmers Market in Santa Barbara. Summer is always a great time for the heirloom tomato varieties. I have never seen this variety before. Called Indigo Rose, the purple skin boasts high levels of anthocyanins, disease-fighting compounds that help fight cancer, reduce inflammation,... Continue reading
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Lotusland Celebrates: Avant Garden July 29 @ 3:30 pm - 8:00 pm I am delighted to support the Lotusland celebration with a donation of a fabulous cocktail reception in the garden at Lotusland. The botanic garden is among the finest in the world and I will create a menu inspired... Continue reading
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I am delighted to have been asked to judge a chili cook off for the Navy League of the United States. First responders will compete for a perpetual trophy and bragging rights. Join me at this event that benefits the good work done by the Navy League. Be prepared to... Continue reading
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Reports of my death are highly exaggerated! As well, reports that I have purchased Downey's restaurant are highly exaggerated. Consider this plausible deniability. My ideal of a restaurant would be a popup style, one or two days a month. I am, in fact considering doing just that on a very... Continue reading
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Chef Michael Hutchings LIVE at Taste of the Town 2017 Taste of the Town - Santa Barbara, CA Sunday, September 10, 2017 Riviera Park Gardens The ultimate epicurean adventure in Santa Barbara benefiting the Arthritis Foundation! Enjoy an afternoon at Santa Barbara’s original tasting event featuring the area’s finest wineries,... Continue reading
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Olive Mill Bistro Circa 1970 In my previous blog I mentioned that chef John Downey was retiring and has sold his restaurant after some 35 years of serving great food in Santa Barbara. Doing so reminded me of how I got to Santa Barbara in 1981. At that time, I... Continue reading
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My colleague Chef John downey has announced that he is hanging up his Toque Blanche after 35 years at his restaurant in Santa Barbara, Downey's. John was an early proponent of Nouvelle Cuisine and brought that to Penelope's restaurant (1979) and then his own restaurant. Thirty-five years is remarkable. I... Continue reading
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Chef Michael Hutchings of Michael's Catering Cooks for Fiesta The Inn Crowd The Inn Crowd at the Carriage Museum Tom Peterson, Peter Giorgi, Chef Michael Hutchings, David Bolton, Rhonda Henderson, Host Craig Case The Inn Crowd, hosted by producer Craig Case with Chef Michael Hutchings welcomes La Presidente Rhonda Ledson... Continue reading
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Luke Swetland, Host Craig case, Chef Michael Hutchings We just participated in the 30th Wine and Food Festival held at the Santa Barbara Museum of Natural History. I have been there most of those 30 years. This year I went into hyper-culinary mode and offered a duet of short rib... Continue reading
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One of my catering clients has a lemon orchard that produces hundreds of pounds of lemons, including the meyers lemon. A recent dinner party had the request for lemons in every course. The main course featured local sea bass with a lemon spiked jus and vegetable pearls. For dessert, a... Continue reading
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Chef Michael, Joyce Shaar, Host Craig Case The Inn Crowd, hosted by producer Craig Case with Chef Michael Hutchings welcomes muse from screen and stage, Joyce Shaar. In Joyce's storied career she has been "Straight Lady" to comedic giants Red Skelton, Dean Martin, Tim Conway, Bob Newhart, Jack Benny, Johnathan... Continue reading
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Wedding Cake by Chef Christine Dahl Alexander cuts the Gordian Knot, by Jean-Simon Berthélemy (1743–1812)Photo Wikipedia Cutting a large special occasion cake might seen as daunting as loosening the Gordian Knot. One tip is to use a large serrated knife dipped before each cut into hot water. This method is... Continue reading
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"Reaching for the Stars" Chefs Photo Noozhawk The 18th annual benefit Reaching for Stars for the YMCA program called Noah's Anchorage raised more than $60,000 for programs supporting at-risk youths and others in Santa Barbara. Fifteen local chefs stirred up an incredible array of tantalizing dishes for the Reaching for... Continue reading
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We just participated in the 30th Wine and Food Festival held at the Santa Barbara Museum of Natural History. I have been there most of those 30 years. This year I went into hyper-culinary mode and offered a duet of short rib meatballs in a cabernet veal demi glace and... Continue reading
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Chef Michael Hutchings & Fisherman Paul Teall Rock Fish from Santa Barbara Channel The Inn Crowd, hosted by producer Craig Case with Chef Michael Hutchings presents a trip to the Santa Barbara Fishermans Market. I visited fisherman Paul Teall who operates a vintage fishing vessel, the "Sal-C" which was originally... Continue reading