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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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Angel hair pasta in a cream sauce with lobster sausages, artichokes and heirloom tomatoes. Continue reading
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Breast of Duckling - Demi Glace, Foie Gras, Cranberries, Truffles We have simple dinners at home, often leftovers from a catering engagement. Last night was typical. I prepared a Maple Leaf breast of duckling, simple sauteed in its own rendered fat. Vegetables were sauteed as well; fingerling potatoes, baby zucchini... Continue reading
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Recently we catered a luncheon for some 300 guests at a local hall. The challenge was to have guests served and a presentation from the host group completed in one hour. The only practical way to do this is to preset the luncheon prior to guest arrival. The art in... Continue reading
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Chicken of the Woods We took a walk in a local forested area this morning and came across this chicken of the woods. It is late in the season to see this in Santa Barbara, Typically, they appear in September on eucalyptus. This specimen looks like is is growing in... Continue reading
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Coprinus Comtus The fall mushroom season has been in force for a few weeks now. However, due to a drought condition, the blooms are sparse and more often appearing in irrigated areas. The above cluster of shaggy mane mushroom appeared in a lawn in the Santa Barbara area. We also... Continue reading
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Troisgros Menu 1981 In the pre internet dark ages, collecting physical menus was the only way to have a the "carte" of a restaurant. I mastered the art of pinching menus (hiding in my pants, in a coat pocket and sometimes asking the chef to sign it). Now, menus are... Continue reading
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Chef Christine Dahl, Christine Dahl Pastries, is a master of wedding cakes. During this year's wedding season she has created over 175 gorgeous cakes for wedding celebrations. This past weekend was crowned with a classic design. The cake was a vanilla chiffon filled with passion fruit and white chocolate mousses.... Continue reading
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Santa Barbara Botanical Garden Catering is hard work. After planning all the details for a unique event, food is prepared, equipment organized and the whole show is transported to a location, unpacked, set up, preparations finished, meal served. At the conclusion we breakdown, cleanup, return to home base, unload, clean... Continue reading
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Fresh White Winter Truffles Now that is a photo of a truffle of a different color. From my vantage point inside The Berry Man Produce, I get to see some of the exotic products that come in to the Santa Barbara restaurant kitchens. Cory, head sales manager, called me over... Continue reading
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Wild Chives My daughter sent me a photo of wild chives she had gathered from her yard in North Carolina. What do you do with a crop of wild chives besides having baked potatoes and chives? Chive away! Chef Michael Hutchings Here are a few thoughts. Chive Spiked Fettuccini Alfredo... Continue reading
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SBMM Maritime Tastings Where: Santa Barbara Maritime Museum, 113 Harbor Way, Santa Barbara, California What: Enjoy presentations by Fishermen and Scientists, as well as tastings by local Chefs. When: Wednesdays, October 16, and 23, 2013 Time: 7 pm Why: To celebrate local seafood, fishermen and local chefs Cost: $20 (members),... Continue reading
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Recently I participated in an event showcasing sustainable seafood at the Ty Warner Sea Center. My roll was to prepare the cocktail abalone supplied by The Cultured Abalone mariculture operation from Goleta. Dough Bush is the marine biologist that oversees the facility. The farm has been in operation over 15... Continue reading
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My dear friend Chef James Sly is up to his culinary shenanigans next week. Chef Sly presides at his eponymous restaurant in Carpinteria, CA. His resume would be the envy of any Iron Chef, having worked at the Hotel de Paris, Paris Ritz and Michel Guerard to name a few.... Continue reading
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Small dinner parties are a great way to showcase the art of food and wine. This dinner was for 10 guests at an elegant estate in Santa Barbara, CA. We served the guests al fresco surrounded by stunning views of Santa Barbara. The guests were a sophisticated group of food... Continue reading
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Chef Michael Hutchings Taste of the Town 2013 Since 1981, I have participated in the Taste of the Town in Santa Barbara, CA. Some fourtey food establishments and fourtey wineries offer tastes to some 1000 participants. I have prepared a number of dishes for the event over the tears including... Continue reading
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A picture is worth 1000 words. Wedding cakes by Christine Dahl Pastries. Continue reading
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Chefs Michel Roux, Jr. and Albert Roux Chefs Albert and Michel Roux Jr are leading a team of chefs from The Royal Academy of Culinary Arts in London, England. Square Mile Salute is not only a fantastic event that allows supporters to enjoy the cooking of some of the country's... Continue reading
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Wedding Cake for 300 Guests on Green Mums Flour, Butter, Sugar, Eggs, Chocolate, Fruits, Vanilla, Liquors, Imagination Seemingly simple ingredients, crafted with skill, are the stuff that dreams are made of. Chef Christine Dahl, Christine Dahl Pastries makes extraordinary, dreamy cakes. During the wedding season, she crafts some 175 wedding... Continue reading
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High Tea Buffet Centerpiece and Petit Fours Pastry chef Christine Dahl and myself recently produced a wonderful high tea for a client in Montecito, CA. We modeled the menu on our repertoire and what is served at Fortnum and Masons in London. The event was for the veteran event planner,... Continue reading
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Sulphur Shelf Mushroom While out on a hike last week, I spotted a sulphur shelf mushroom sprouting from an oak tree. It is a sure sign that it is fall. These mushroom bloom even if there has been no rain. They tap into the moisture in trunks of trees. Usually... Continue reading
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SBMM Maritime Tastings Where: Santa Barbara Maritime Museum, 113 Harbor Way, Santa Barbara, California What: Enjoy presentations by Fishermen and Scientists, as well as tastings by local Chefs. When: Wednesdays, October 16, and 23, 2013 Time: 7 pm Why: To celebrate local seafood, fishermen and local chefs Cost: $20 (members),... Continue reading
We are delighted to be participating in the launch party of the Foley Food and Wine Society Paring Delicious Wines With Gourmet Food at the Launch Party The folks e Foley Food & Wine Society are looking forward to their launch party on Saturday, September 28th with great anticipation! Bill... Continue reading
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Recently, we were asked to create a showpiece cake for a fundraiser. The Theme was Rock and Roar and the design needed to be a flaming dessert. We decided on a Fender Stratocaster Guitar as the model. The most tedious task was to build a structure to hold and present... Continue reading
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The Central Coast Wine Classic has another year wrapped up. The four day events opened at the fabled Hearst Castle with a six course dinner crafted by a cadre of chefs. Arhchie Mclaren is the executive director of the CCWC these past 29 years. The press release is below. Featuring... Continue reading
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Never content to leave a classic dish alone, I like to rethink the dish using the basic concept as a starting point to create variations. Scrambles eggs...scrambled eggs with chives and chive oil, scrambled eggs, chives and roasted mushrooms, scrambled eggs, chives, mushrooms on a puff pastry shell, all the... Continue reading