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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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Terrine of Smoked Fishes This past week I prepared a dinner for my friend chef Darren McGrady that featured recipes from his book Eating Royally. The dinner was part of Brit Week in Los Angeles, Ca. The starter was a delicious terrine of smoked fishes served often at Buckinghan Palace.... Continue reading
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Elegant Dinner Table Setting It is Brit Week in Los Angeles and I was tapped by Chef Darren McGrady, The Royal Chef, to prepare s dinner based on his book. The only hitch was Chef Darren was leaving kitchen duties to me. No pressure cooking another chef's recipes whilst he... Continue reading
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Our local weekly newspaper, The Montecito Journal, has run a feature story on the visiting chef John Moeller. Chef John served at the White House during the H.W. Bush and Bill Clinton presidencies. Here is a link for the article. I am the host chef for a dinner chef John... Continue reading
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Frensel Lens from Point Conception Lightlhouse Just a few photos to enjoy. We were delighted to support this terrific museum, Santa Barbara Maritime Museum. The event was the annual fundraiser to support museum activities. We made some 800 pieces of petits fours for the event. Chef Michael Hutchings Chefs Michael... Continue reading
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Farmed Trout on Asparagus Selecting fresh fish might seem a little mysterious. There are a few "tells" to consider when selecting seafood. Here is Santa Barbara, we can go to the docks and buy directly from the fisherman and know that the fish is just hours out of the water.... Continue reading
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Chef Michael Hutchings Photo Melissa Walker of Noozhawk The recent fundraiser for the Family Services Agency (FSA) was a great success. We were delighted to contribute our famous cultured abalone appetizer. It proved to be very popular as we took all prizes in the "competition." From Noozhawk on-line publication: "A... Continue reading
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Some time ago, I was contacted by an individual about a fountain done by Dominick Laruccia. The piece is some 30" tall so it is one of the larger sculptures by Dominick that I have seen. It appears to have a sort of tick-tock design to empty the cones. There... Continue reading
Posted Mar 29, 2016 at Coppersmith
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We are delighted to be donating to the Girls Inc."Making Magic for Girls Inc." event coming up on April 9th. Vintage wines have been donated for the dinner and I have created a menu to pair with those distinguished vintages. See the gallery below. If your are an oenophile your... Continue reading
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Between pastry chef Christine Dahl and myself, we create and prepare a wide variety of classical and modern desserts. Following is a sampling of the last few weeks of our output. Chef Christine is the true master of the craft and I often pinch her recipes and tap into her... Continue reading
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We received a very nice thank you letter from the Family Services Agency. It was a great event and we cannot wait until next year! WOW!!! Can you hear me cheering for you? I am so amazed by the outpouring of support you gave to Family Service Agency’s Cooking Up... Continue reading
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Abalone Action Station We were delighted to participate in the Family Services Agency's fundraising event at the Fess Parker Doubletree. You can read all about the FSA and the great work they do on their web page. We receive the People's Choice award and the Judge's Award for the abalone... Continue reading
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Lobster Tails, Lobster Mousseline, Vegetable Pearls Beef Tenderloin and Lobster I cooked a dinner recently for a local client. They wanted a duo plate of beef tenderloin and lobster. I crafted a simple roasted tenderloin with demi glace on haricot vert and piped a border of mashed potatoes and celery... Continue reading
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Join me this coming Sunday for a wine symposium hosted by The Santa Barbara Museum of Natural History. I will be preparing a seared salmon on shallot confit, potato crisps to pair with Central Coast red wines. This event will cap our very busy promotional weekend at the rustic SB... Continue reading
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We are delighted to be part of this event at the fabulous Santa Barbara maritime Museum. Chef Christine Dahl and myself are preparing some 400 petits fours to finish the evening in style. Come out and support this great local treasure. Please see the information below. Chef Michael Hutchings 03/19:... Continue reading
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Join me at a great event for the Family Services Agency. Details are on the invitation below. I will be cooking some 300 plus cultured abalone from The Cultured Abalone farm in Goleta, CA. This is a stunning, signature dish of this California specialty. These tender mollusk's will be served... Continue reading
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Join me at a great event for the Family Services Agency. Details are on the invitation below. I will be cooking some 300 plus cultured abalone from The Cultured Abalone farm in Goleta, CA. This is a stunning, signature dish of this California specialty. These tender mollusk's will be served... Continue reading
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Our local farmers market in Santa Barbara always offers a great variety of the seasons best produce. I liked this very abundant display of carrots from Roots Farm. My mind starts spinning at all the possible ways to use carrots. Obvious are carrot soup, butter braised carrots, carrot salad etc.... Continue reading
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I have a dear friend in Carmel by the Sea. Chef Kurt has a restaurant called Grasing's. We helped him celebrate a significant birthday. It's always great to dine with a chef at and event as you know you will eat well, and we did. Continue reading
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A black dress and a strand of pearls, a Mozart Symphony, Chanel No. 5, a fresh ocean breeze.... Simple things to savor and enjoy. Chef James Sly, of Sly's restaurant in Carpinteria, CA, makes a simple chocolate cake from the alchemy of eggs, sugar, flour, cocoa powder layered with a... Continue reading
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Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes Commodore Everette Hoard to The Inn Crowd show. We were treated to a private tour and taped the show in the Queen's Salon aboard the HMS Queen Mary. Commodore Hoard conducted a private tour of the ship and... Continue reading
Due to a broadcast technical issue some viewers may have experienced issues with last night's episode. This episode will be rerun on KEYT Channel 3 on February 6, 2016 so that our viewers may enjoy it again without issue. In the meantime, please enjoy all previous episodes from this season... Continue reading
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Earl Armstrong, Chef Michael Hutchings, Host Craig Case Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes Earl Armstrong. Earl is the principle of the contracting firm Armstrong Associates. Armstrong Associates provides a broad range of building, consulting, and construction services offering simple to elaborate commercial and... Continue reading
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Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes culinary director Chef Randy Bublitz and student chef John Stabin to The Inn Crowd show. John is given a one on one lesson after a trip the The Berry Man Produce to select a basket of fresh vegetables.... Continue reading
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Milt and Arlene Larsen, Host Craig Case CHef Michael, Arlene and Milt Larsen, Host Craig Case Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes Milt Larsen to The Inn Crowd show. Milt is the proprietor of the Magic Castle in Hollywood. THE MAGIC CASTLE, the clubhouse... Continue reading
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Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes chef Frank Ostini and a panel of esteemed winemakers to The Inn Crowd show. Filmed on location at Hitching Post II Restaurant & Winery in Buellton, owner Frank Ostini will be cooking with Chef Michael Hutchings in the... Continue reading