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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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Chef Christine Dahl "Curding" Recently my friend Chef James Sly dropped off 50 pounds of lemons at our kitchen. It was a much-appreciated gift. My pastry chef, wife Christine Dahl makes a terrific lemon curd that she uses to fill cakes and fruit tarts. After a couple hours of zesting... Continue reading
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Up close it looks like an other-world encounter. The pitting mirrors the impact craters on some distant moon. The reality is much more delicious. This is the dough for a terrific and easy French style bread that my chef-friend James Sly developed. The key steps are getting great bread flour... Continue reading
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Pastry chef Christine Dahl of Christine Dahl Pastries is a master of her craft. Specializing in Wedding cakes, she produces some 150 unique designs every year. Here is a masterpiece she has done for a wedding this weekend. The pipping is done with buttercream on an overlay of fondant icing.... Continue reading
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Back in my early days as an apprentice chef, I worked at Disneyland's Club 33 with an old school chef, Rudy Stoy. Chef Rudy was all too kind to show me some of the old school cooking skills like preparing a Galantine of Chicken and how to bone out a... Continue reading
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Our Farmers Market in Santa Barbara always has a few hidden treasures. I found the smallest of young turnips, baby corn, long beans, carrots, bok choy, and scallions. The vegetables shouted "stir-fry." Married with a local organic chicken and a coconut rice, they made for a delicious dinner. Chef Michael... Continue reading
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Photo Bonnie Carroll The 2018 Taste of the Town is now in the history books. This year was the 37th year that the event has taken place and I have been involved since its inception. I have cooked a wide range of "tastes" over the years and this year I... Continue reading
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We have participated many times over the years at the Wine and Food Festival held at the Santa Barbara Museum of Natural History. Over 1000 wine enthusiasts attend the event and sample wines from the best of the Central Coast wineries. This year I offered two dishes, Bay Scallops on... Continue reading
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Viva la Fiesta Every year, Santa Barbara hosts an Old Spanish Days celebration. We are delighted to have filmed an episode of The Inn Crowd at the Covarrubias Adobe in Santa Barbara to showcase the event. La Presidenta Denise Sanford and director David Bolton are guests in this episode. I... Continue reading
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July Fourth we prepared a BBQ dinner for a local client's gathering. They had prepared this event themselves the last 19 years and decided to relax and enjoy their own party. Look like we exceeded expectations! Here is their thank you note. Dear Chef Michael, You are a gem, so... Continue reading
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Daniel Petersen passed away this past week. Our sympathies to friends and family. I knew Daniel in his roles as the chef at Cold Springs Tavern, sous chef at the El Encanto Hotel, numerous catering events and the Central Coast Wine Classic at Hearst Castle. He was dynamic and dabbled... Continue reading
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May 10, 2018 Arts and Lectures Gala Anthony Bourdain has passed away. He was of the most know chefs turned entertainer in our time. Just last May Anthony was in Santa Barbara regaling the guests at a fundraiser for the Arts and Lectures program of UC Santa Barbara. Bourdain's book... Continue reading
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NEWS UPDATE We have been invited to offer our cuisine at the VIP Lounge at 1:00. I plan to offer my famous cultured abalone with a corn chowder sauce. For the main event, I switch to sea scallop and the same corn chowder sauce. Additionally, I am preparing chef Michel... 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