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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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Caviar! The very word conjures images of the high life with champagne, private jets, fancy restaurants and the like. For the connoisseur, the only true caviar comes from the sturgeon in the Caspian Sea. The combination of natural feed and water condition produce a high-quality product. Here are a few... Continue reading
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Throwing a last minute Memorial Day Party? We've got some tips for you! MENU Keep it. Simple! The classics always work. Use great ingredients and execute well. Your guests have been to plenty of BBQ parties, so make sure you have the three "B" Basics: Burgers, Buns, Beverages, and throw... Continue reading
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Salmon Soufflé à l'Auberge de l'Ill There is always something cooking in the kitchen. I've been a little quiet on the social media front but new dishes are simmering away. My tenure at The Inn Crowd cooking show has ended with my resignation. It has been a wonderful era of... Continue reading
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CAMA 100 Year Celebration Join Chef Michael on Sunday, May 19th, 1-4 pm at the Sunken Gardens of the Santa Barbara County Courthouse for a free event celebrating the first 100 years of the Community Arts Music Association (CAMA). Chef Michael will be offering Sirloin Sweet and Sour Meatballs on... Continue reading
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I was rummaging through my archives the other day and pulled out a menu from an event for the American Institute of Wine and Food (AIWF). The event was at an earlier iteration of the El Encanto Hotel in Santa Barbara, CA. My dear friend chef James Sly planned and... Continue reading
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Welcome to my new blog and TV Show, The Santa Barbara Chef-Cooking On the American Riviera. I am featuring the California-Mediterranean centric food style that I have been offering in Santa Barbara since 1981. The emphasis is on local food products and wines. I was cooking "farm to table" when... Continue reading
Posted Mar 19, 2019 at The Santa Barbara Chef
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Back in the late 70s, the Robert Mondavi Winery hosted some of the most notable chefs from France. The chefs prepared dinners, seminars and cooking classes as part of the program. Chefs such as Michel Guerard, Jean and Pierre Troigros, Alain Chapel, Paul Bocuse, and Gaston LeNotre were guest presenters.... Continue reading
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Paella Valencia Style Paella is a great dish to do for a crowd. Success is fostered by three key points, right ingredients, right equipment and timing. Firstly, having the correct rice is important. I use the bomba rice from Spain. It's a short grain rice that takes in about three... Continue reading
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Chanterelle I have long been an advocate of hunting wild mushrooms. I was introduced to wild mushrooms by my grandma Shambo. We went looking in the cow pastures for the common agaricus bisporus, white field mushroom. Grandma new her mushrooms and they were delicious. My dad mentioned that her test... Continue reading
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Dish-Up Team This Thanksgiving we volunteered to help prepare a traditional dinner for close to 200 members of the less fortunate in our community. We worked with Wade Volk who is with Showers of Blessings who provide a portable showers service for the homeless community. The Unitarian Society of Santa... Continue reading
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Here is my favorite Risotto recipe. It is pretty simple. Be sure and get arborio or carnaroli rice, real Italian parmesan ( parmeggiano reggiano), quality saffron and so forth. It's great on its own or as a foil with light meats or fowl such as veal scallopini, chicken breast picatta... Continue reading
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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