This is Michael Hutchings's Typepad Profile.
Join Typepad and start following Michael Hutchings's activity
Join Now!
Already a member? Sign In
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
Image
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
Image
Winter Wedding Cake Here is a classic wedding cake from Pastry Chef Christine Dahl. Chiffon cake, passion fruit curd and raspberries. Continue reading
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
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
Image
Christine Dahl pastry made eight wedding cakes this past weekend. It's wedding cake season! Continue reading
Image
Sometimes you go frontwards at other time, backwards. This past weekend we went Sideways. Actually Sideways came to us. Direct Relief International had an auction dinner held by Chef Frank Ostini (Hitching Post II, Buelton, CA) and Jim Clendenen ( Au Bon Climat winery, Los Alamos, CA). A few of... Continue reading
Image
We have an event coming up this weekend and we're serving baby Abalone with the escargot butter. It's for Direct Relief International and it's going to be at a winery in St. Ynez Valley. I've been preparing 300 Abalone for the event and they come from the Cultured Abalone Farm... Continue reading
Image
Chef Christine Dahl made this cake for a special occasion. The theme was a princess and the frog. Continue reading
Image
l'Hôtel de Ville - Restaurant Girardet Located in a the small Swiss village of Crissier, Restaurant Girardet was crowned "the best restaurant in the world" in the 70s and 80s. I attempted to get a stage (unpaid, short term apprenticeship) I was only able to make two short trips to... Continue reading
Image
In the dark ages, before computers and the internet, collecting recipes for research and recording them was a tedious, handwritten task. I used a system call Recordplate, a sort of note card binder, and notebooks to capture recipes from archival books, magazines, kitchens were I worked or ideas I developed.... Continue reading
Image
We prepared a luncheon today for a group of ladies at a mountain retreat near Santa Barbara. Often, we are privledged to serve at magnificent properties. Thes one dates back to the early 1900s. It was the simplest of luncheons. We started with prosciutto-melon and gazpacho shots, main course was... Continue reading
Image
We prepared a luncheon today for a group of ladies at a mountain retreat near Santa Barbara. Often, we are privledged to serve at magnificent properties. Thes one dates back to the early 1900s. It was the simplest of luncheons. We started with prosciutto-melon and gazpacho shots, main course was... Continue reading
Image
We're doing an art reception for the Newcomers club in Santa Barbara. The buffet is set amidst the collection of modern Art from Santa Barbara artists. Chef Michael Hurchings Continue reading
Image
Peaches on a Cloud At a recent gala dinner Chef Christine Dahl and I were enlisted to prepare a dessert of some 260 guests at Hearst Castle. The recipe of choice needed to pair with a cremant wine from Schramsberg winery. Normally I am not prone to fanciful names for... Continue reading