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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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Laduree is synonymous with macarons of the almond and meringue type. Walking a long the Champs Élysées we stumbled on the Laudree Boutique. Some $85 later we walked out with a dozen macarons and a box of candied oranges. I'll post more photos of the interior after we return to... Continue reading
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I think it was one of the Napoleons that said how can you rule a country with over 500 cheeses. I would counter that by saying how can you not cook good food with over a dozen types of artisan butter to choose from. We happened on to a food... Continue reading
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We did a river cruise. Oddly it costs less than a glass of wine from their bar. It's an interesting way to see the city's riverside sites. The architecture is a wonder as well as the bridges. We have eaten in several bistros these last two days. My advise is... Continue reading
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In Paris there are museums aplenty, a lifetime of viewing. Even the museum buildings are a wonder. We visited the Orly and Louvres museums and just scratched the surface. The impressionist collection is stunning. You can get nose to nose with van Gough. Folks put padlocks on some of the... Continue reading
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Easter Egg Cake Here is a spectacular Easter egg cake the Chef Christine Dahl, of Christine Dahl Pastries, created. It is butter cream decoration superimposed on a vanilla chiffon cake. The beauty is in the fussy, accurate piping work. Chef Michael Continue reading
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We wandered our environs near our rented apartment in Paris. First we circumnavigated an ancient church called St. Eustache. The bells were ringing like crazy at 7:00 so we thought a choir of angels must be singing. It turned out to be a soup kitchen calling the chosen to partake... Continue reading
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Firestone Vineyards Photo Michael Hutchings Dr. Joe Ilvento, Chef Michael, Juliana We were delighted to welcome Dr. Ilvento and his daughter Juliana to The Inn Crowd cooking show. Dr. Ilvento, a well respected heart surgeon, has another passion, Food! He has recreated the pasta sauces from the family restaurant. Click... Continue reading
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Just outside the apartment we rented in Paris there is a chocolate makers supply shop. They have every kind of mold forming tool, rolling pins, stencils, candy molds, piping tips, gum paste tools that you can or cannot even imagine. On our late afternoon walk we found out that on... Continue reading
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We hit the ground running in Paris. Looks like we picked the right neighborhood. We're just half a block from the old French market les Halles. We went to a foie gras shop half a block away to get our afternoon snack. We shopped at several of the old guard... Continue reading
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We hit the ground running in Paris. Looks like we picked the right neighborhood. We're just half a block from the old French market les Halles. We went to a foie gras shop half a block away to get our afternoon snack. We shopped at several of the old guard... Continue reading
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We are on our second leg of our flight to Paris France. The first flight from Santa Barbara had a broken john. The instructions were to use bottled water to flush. Arriving in Phoenix we were delayed docking due to another plane's mechanical problems. Fortunately our outbound flight was delayed.... Continue reading
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We are on our second leg of our flight to Paris France. The first flight from Santa Barbara had a broken john. The instructions were to use bottled water to flush. Arriving in Phoenix we were delayed docking due to another plane's mechanical problems. Fortunately our outbound flight was delayed.... Continue reading
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. We are off to Paris, France Monday morning! The plan is to tour as many food palaces, pastry shops, bistros, markets as we can to recharge our spirits and palates. On the radar is Fouçhon, Dehillerin, MORA, Lenotre, Tour d'Argent, Apicius, Spring and some of the usual tourist suspects.... Continue reading
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We frequently cater post performance reception for Arts and Lectures of UCSB. We recently served an event featuring Secretary of Defense Robert Gates. Not without controversy, there were a handful of protestors outside the theater. There were no protests about the buffet though. Chef Michael Hutchings Robert Gates Those Deviled... Continue reading
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We are catering a small wine reception this evening for the YMCA. It's in the courtyard of an 1826 built Adobe in Santa Barbara. Continue reading
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Chef Michael Hutchings and Dennis Franz Photo E. de Jesus Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes local Emmy award winning actor Dennis Franz to the kitchen at the Crossroads Estate situated in the rustic Santa Ynez Valley. Dennis Franz is an award-winning actor best... Continue reading
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We are catering a small wine reception this evening for the YMCA. It's in the courtyard of an 1826 built Adobe in Santa Barbara. Continue reading
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Local Deer Grazing Photo M. Hutchings Keith Berry, Craig Case, Chef Michael Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes local realtor Keith Berry to the kitchen at the Crossroads Estate in the scenic Santa Ynez Valley. Keith has been in the real estate business since... Continue reading
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I am delighted to be participating in a panel discussion on a subject dear to my heat, the culinary arts. Partners in Education operates three award-winning programs to support youth, families, educators, schools and youth-serving nonprofits in our community. Partners in Education’s Volunteer Program serves as the hub of volunteer... Continue reading
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Lake Cachuma Shrouded in Mist Photo Michael Hutchings Chef Michael, Craig Case, Jim Buckley Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes Jim Buckley to the kitchen at the Crossroads Estate in the picturesque Santa Ynez Valley. Jim publishes the Montecito Journal, a well respected weekly... Continue reading
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California Chanterelles I just bought 10 pounds of the largest chanterelles I've ever seen. It has been a slow mushroom season due to the drought. These came from Santa Barbara County. The best way to enjoy them is a simple sauté of mushrooms with a touch of garlic and shallots.... Continue reading
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I have added a few more recipes for the Gerd Jordano episode of The Inn Crowd. The sauce vierge was originally from chef Michele Guérard. *Michel Guérard (born 27 March 1933 in Vétheuil, Val-d'Oise) is a French chef, author, one of the founders of nouvelle cuisine, and the inventor of... Continue reading
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Santa Ynez Valley Photo Michael Hutchings Chef Michael, Gerd Jordano, Craig Case Craig Case, host of The Inn Crowd, welcomes Gerd Jordano to the kitchen at the Crossroads Estate in the picturesque Santa Ynez Valley. Foley Food and Wine Society is our host and provides wines from their vast portfolio.... Continue reading
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We have guests visiting from Wisconsin this evening so we went to the wharf in Santa Barbara. I had a nice conversation with a lobster-crab fisherman. He was quite happy to give us a bunch of the local crab and we're having a little crab boil with local beef, morel... Continue reading
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California Chanterelles I just bought 10 pounds of the largest chanterelles I've ever seen. It has been a slow mushroom season due to the drought. These came from Santa Barbara County. The best way to enjoy them is a simple sauté of mushrooms with a touch of garlic and shallots.... Continue reading