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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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One of the great markets in the world is Harrods in London. During the fall-winter time frame they carry games from the fields and forests of Great Britain. Working at Le Gavroche restaurant in London, I was first introduced to game birds taken from the wilds. There was always one... Continue reading
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Shortly after relocating from Santa Barbara, CA to Charleston, SC, I was requested to prepare a dinner at the Briar's Creek Golf Club. I collaborated with Chef Mike Latta of Fig Restaurant in Charleston. The theme of the dinner was celebrating Julia Child. My Julia Child Memorabilia I had a... Continue reading
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Hasselback Style Potato I was just reading about the history of the Incas. Odd? Not really, I have been looking at the origin histories of the Western Hemisphere cultures. Keeps the brain gears turning. In looking at the Inca history, the matter of indigenous foods came up and I was... Continue reading
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I've been firing up the welding torch lately. Here is a fun piece designed as a vase. Standing eight inches tall it sports a half-dozen lapis lazuli sphere for decoration. Fashioned from copper and bronze, this piece will grace someone's table for decades to come. Where do I get my... Continue reading
Posted Mar 20, 2021 at Coppersmith
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I am delighted to be back at the sculpting bench doing new pieces. Having moved from Santa Barbara and now settled into Charleston, South Carolina, I have finally been able to set up shop again. In some cases I am reworking previous pieces. The "Birds in Flight" was inspired by... Continue reading
Posted Feb 25, 2021 at Coppersmith
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Following are a few chicken recipes from the deep archives of Le Gavroche restaurant, London. The archive that I have been posting are sourced from the classics such as Caréme, Dubois, Escoffier and Larousse as well as the private kitchens of sophisticated households like the Rothschilds. French is the operative... Continue reading
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This is part of the ongoing series of recipes offered from the archives of Le Gavroche, London. Le Gavroche was the first U.K. restaurant to achieve a three star Michelin rating. This blog features a variety of preparation for duck, wild and domestic. The recipes are primarily in French so... Continue reading
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A nice luxury for a chef is to have someone else cook for you and know you will enjoy the offerings. We, that is my wife Christine and I, are new to the Charleston, SC area having moved here jus a year ago. Dining options have been limited due to... Continue reading
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Early in my career I worked at the famed Le Gavroche restaurant in London, circa 1978-81. Chef/Owner Albert Roux tapped me for a restaurant partnership in America. In preparation for that arrangement, I went through a very thorough and rigorous training program. When time came for me to return to... Continue reading
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Chef Albert H. Roux Words cannot express my sadness at the passing of your father. He was a tremendous influence in my career and life. What an impactful and powerful man. I see the word mentor much attributed to his legacy. How many Roux restaurant babies are there? The babies... Continue reading
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Michael Hutchings and Christine Dahl Hello, I have been off the blog for a number of months. My life has changed, I have retired, along with my wife Christine Dahl. Last February, we closed our catering and pastry businesses, sold our condo in Santa Barbara and moved to our new... Continue reading
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Chef Escoffier Every craft has its masters. The great masters pass down their craft through understudies or apprentices. To say that your lineage as an architect hailed to Frank Lloyd Wright or as an artist to say Rembrandt confers a certain status. As a chef, the same aura applies. Even... Continue reading
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During my restaurant days at Michael’s Waterside, we were often asked to contribute recipes for charitable causes. In 1991 we were approached by an organization called Cookin’ Up Miracles. The parent organization called Children’s Miracle Network produces a telethon to raise funds to support children’s medical needs. They made a... Continue reading
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Photo Wikipedia Artichokes are a delicious appetizer and are really easy to prepare. One of the most flavorful preparations is to braise them in a court bouillon, a vegetable flavored broth. I like to split them in half to speed up the cooking time. When the petite artichokes are at... Continue reading
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Osso Bucco Milan Style Osso Bucco is one of my most favorite entrees to both cook and enjoy. I first learned of this dish from my friend James Sly when we were cooking at a restaurant called La Serre in the LA area, circa 1977. Reduced to its simplest description,... Continue reading
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Some might say that cooking is easy, just buy great ingredients and keep it simple. One of the greatest dishes I ever saw prepared was a "simple" Dover Sole Meuniere prepared at Restaurant Girardet in 1981. Some might say, how pedestrian a dish. In the hands of a master, it... Continue reading
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Seasonal Berry Crumble-Photo Will Conlin I have always favored desserts with fresh berries or other fruits as a component. Apple Tart Tatin, Sable of Fresh Berries, Fresh Fruit Tart on Frangipane to name a few. It may be because growing up with five other siblings, berries were not often on... Continue reading
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Greetings from Charleston, South Carolina, our new hometown. Yes, I have moved from the idyllic Santa Barbara, home for most of the years from 1981 to 2020. Spock-like logic fueled the decision to locate in a more affordable town with grandkids nearby. We now have a beautiful home on James... Continue reading
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First, a little history lesson. In 1984, with the backing and support of the Roux Brothers, Albert and Michel, I founded a restaurant called Michael's Waterside Inn. It took the name from their Michelin starred restaurant the Waterside Inn, located in Brea on Thames. I had worked at the flagship... Continue reading
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Photo Wikipedia It is with a heavy heart that I read of the passing of Chef Michel Roux of the famous Roux Brothers restaurant empire. Chef Michel was 78. I met Michel and spent time in his Waterside Inn kitchen in 1978-1981 while I was training at Le Gavroche in... Continue reading
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Now, Available on Amazon Prime and Vimeo I have produced over 145 cooking videos over the last few years. The theme throughout has been my take on modern and classic California-French approach to cooking. Local ingredients play a large role in the dishes I offer. Filmed in the original silent... Continue reading
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Back in 1981, I was fortunate to have spent a month sabbatical at Restaurant Troisgros in France. At the time, the two brothers Jean and Pierre Troisgros were at the stove. Their three-starred Michelin restaurant was at the forefront of a style of cooking called Nouvell Cuisine. The kitchen itself... Continue reading
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Pages from history? OK, not ancient history but my early culinary stirrings. When I started work at Le Gavroche, London, England, in September of 1978, I made it a priority project to hand copy all of the recipe portfolios in the kitchen. I did this because I was unsure that... Continue reading
In about 1968 I started taking private music lessons on the flute, my instrument. The instructor that I had, Rick Staff, was being mentored by Dominick Laruccia, Jr. Had was a fantastic flute player and at 18 was performing at Carnegie Hall playing the Mozart Flute Concerto in D. Dominick... Continue reading
Posted Feb 11, 2020 at Coppersmith
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I first arrived in Santa Barbara in July 0f 1981. I had just returned from a three-year European work experience to further my training as a chef. Initially, I traveled to France, first Paris, then to Monaco (where I worked for a week at an American Hotel, Lowe's Monte Carlo... Continue reading