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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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The Museum of Natural History's Wine and Food Festival will be upon us on June 30th. I will once again be cooking up something special for the event. I will have a culinary surprise to offer so be sure and attend this terrific event. Chef Michael Hutchings June 30, 2018... Continue reading
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Sheriff Bill Brown Join host Craig Case and Chef Michael Hutchings for another delicious episode of The Inn Crowd. We are delighted to welcome Sheriff Bill Brown to The Inn Crowd cooking show. Bill Brown has served as Santa Barbara County’s Sheriff-Coroner for more than a decade now. He was... Continue reading
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Pastry Chef Christine Dahl is a master of her craft. I was drooling as I watched her make Banana and Chocolate Ganache Pies. The crust is a pâte sucrée crust baked "blind." This means the pie shell is baked without any filling until golden brown. The pâte sucrée dough holds... Continue reading
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Participating Chefs Join host Craig Case and Chef Michael Hutchings for another delicious episode of The Inn Crowd. In this episode, we are the YMCA's Noah's Anchorage Reaching for the Stars Gala. We are delighted to welcome Gerd and Pete Jordano to The Inn Crowd cooking show kitchen. The Jordano's... Continue reading
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Circa 1991 In the early 90s, a farmer names Dough Richardson raised a variety of Bananas in his farm at Los Conchitas, CA. The Seaside Banana Farm grew some 30 plus varieties of bananas. I created a banana salsa recipe using a Brazilian variety and paired it with a local... Continue reading
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Chief Pat McElroy Join host Craig Case and Chef Michael Hutchings for another delicious episode of The Inn Crowd. We are delighted to welcome retired Fire Chief Pat McElroy to The Inn Crowd cooking show. McElroy's career as a firefighter has taken him to work in incidents throughout the country,... Continue reading
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In Santa Barbara, our chanterelle mushroom (Cantharellus californicus) season is usually from November to late February. On rare occasions, they might appear in September or as in the case of our latest find, in April. We struck gold yesterday, again. Last week one of my prime spots yielded one, perfect... Continue reading
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Top of the Granada Chef Michael, Dan Burnham, Meg Burnham, Host Craig Case There is a French culinary term Haute Cuisine that translates as High Cooking. This style of cooking is not cannabis cuisine but refers to the Grande cuisine of "high level" establishments, gourmet restaurants and luxury hotels. Haute... Continue reading
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Melissa Mahan, Chef Michael Hutchings, Host Craig Case If I had not gone the route of mastering the art of French cooking, I would have gone Italian. Italians have played an important part in my education. First, there was Ricardo Marino, our high school band teacher. He taught about life... Continue reading
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Photo Wikipedia Red wine and abalone? Yikes! Photo Wikipedia I am preparing an abalone tasting this week for a local organization. My usual default sauce is a beurre blanc with enoki mushrooms, dill, and fresh tomato. I am going to shake it up a bit and do a red wine... Continue reading
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Reaching for the Stars PRESS RELEASE Reaching for Stars: Top Chef/Winemaker Dinner Benefits At-Risk Teens SANTA BARBARA, California–January 22, 2018–One night a year, top chefs team up to create the spectacular Reaching for Stars 5-course dinner to benefit local at-risk and homeless youth. This year, on Thursday, April 26th at... Continue reading
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Eureka! I found it! The yellow mushroom gold has been scarce in Santa Barbara these past few drought-affected years. I found this lonesome, solitary chanterelle two days ago. It wound up on a sauteed breast of chicken. I will be on a break for a few days. We are going... Continue reading
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Chefs Paul Bocuse and Roger Verge In 1977, I abandoned my career in music for a career in the culinary world. I had been in the kitchen in various capacities for over six years by thent. At that time, there were several chefs in the world that loomed large in... Continue reading
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Not every meal is beef tenderloin, truffles, and other exotic ingredients. In today's episode, I have our producer and resident epicure, Craig Case, at my side cooking an eclectic menu of the kind of dishes I like to enjoy every day. We have a standing joke at home that we... Continue reading
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A friend and great promotor of Central Coast wines passed away recently. I first met Archie at an event held by The American Insitute of Wine and Food (AIWF). He seemed like a post-beatnik, avant-garde artist at the time with his signature beret. In the mid-eighties, we had a conversation... Continue reading
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Craig Case, Valerie Powdrell, Robin Himovitz, Loy Beardsmore, Michael Hutchings, Christine Dahl The recent Thomas Fire and the ensuing Montecito Mudslide have wreaked devastation on our town. The loss of life has particularly has been painful and our thoughts and prayers are with all. This show is dedicated to the... Continue reading
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Chef Michael, Host Craig Case, Sponsor Guy DeMangeon The 36 annual Taste of the Town was held Sunday, September 10, 2017. I have been participating since 1981 when the event began. This year I prepared two tasting dishes. I offered a vegan style Terrine of Mushroom in an Aspic. Lots... Continue reading
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We have been busy in The Inn Crowd kitchen filming delicious episodes. I am a few shows in arrears in posting recipes. Stay tuned and past, present and future episode's recipes will be here for you to enjoy in the coming week. We thank you for tuning in to our... Continue reading
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Last fall, we had the fun opportunity to showcase an episode of The Inn Crowd at the Santa Barbara Harbor and Seafood Festival. The event is an annual event that features the bounty of local seafood harvested by a dedicated cadre of Santa Barbar based fishermen. Out local fishery includes... Continue reading
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Santa Barbara Police Department Foundation Recognition for Fundraising Chef Michael Hutchings The Inn Crowd, hosted by Craig Case and Chef Michael Hutchings, is delighted to share an episode at the gala event "Fun with the Force." The event was organized by The Santa Barbara Police Foundation. The foundation is a... Continue reading
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Chef James Sly at La Serre 1977 In 1977, I received a call from my friend James Sly. At the time I was a banquet sous chef at the Westin South Coast Plaza Hotel in Newport Beach, CA. Typically, my duties were cooking for large groups up to 1,500. Can... Continue reading
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Chef Michael Hutchings and Host Craig Case This blog is a reprise of an earlier post from a special wine-based dinner I prepared in Avila Beach, Ca and a luncheon in San Louis Obispo. You can view the original posting here. We have filmed the preparation of a part of... Continue reading
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Archie McLaren, Founder of the Central Coast Wine Classic The Inn Crowd Cooking Show Last August 2017, I had the privilege to be part of the Central Coast wine Event founded by Archie McLaren. This was the 32nd iteration of this event and I have been involved in one guise... Continue reading
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In spite of the animal rights group, it is a delicious product that has been enjoyed for over 6,000 years. The process is known as gavage and is most associated with France, where the parliament recently declared it a part of the country’s cultural heritage—in defiance of bans in other... Continue reading