Planning the perfect menu for a wedding or dinner party is at the heart of a successful event. The menu must fit the style of the dinner, budget, be workable for the venue and appeal to a diverse audience. As a result, we have composed hundreds of menus for all types of occasions.
The actual venue can sometimes define the service style. We typically do heavy hors d'oeuvres, buffets, stations or the most typical, plated dinners. All styles have their pluses and minuses. Buffets and Hors d'Oeuvres infuse a casual air into the event while a served meal gives a greater formality.
Our modern-commercial kitchen is located in the heart of Santa Barbara. We have easy access to all venues from Malibu to Hearst Castle. Call us today for a complimentary proposal and to arrange a menu sampling.
Below are a few of the many menus we have prepared for wedding and other celebrations. Visit our web page for even more ideas.
My dear friend, Chef James Sly, owns a restaurant in Carpinteria called Sly's. Chef Sly prepares a regional prix fixe menu based on the old French classics. There have been menus from Alsace-Lorraine, Jura, Paris and Provence. Each region has a specialty based on the indigenous foods and traditions.
Coming up next is a menu that brings back some of my classics that were regulars on the menu from my restaurant, Michael's Waterside (1984-1993). While most are my originals, they have the DNA of French cuisine that I cut my teeth on during my training days in France and Great Britain.
Menu Notes and a Mini History of the Michael’s Waterside Dishes
The Soufflé Suissesse was originally an Escoffier dish from the 1800's that Chef Albert Roux interpreted and modernized. It was and still is a regular feature on the 3-star MichelinLe Gavroche restaurant menu in London, where Chef Michael Hutchings was the Sous Chef. The dish is a twice baked pillow of airy bechamel floating on a pool of cream with Gruyere cheese melted into the soufflé.
The Abalone “Comme Chez Nous” - that’s french for “our way - had its origins during Michael's stint as chef of the now-shuttered Olive Mill Bistro. Michael was one of the earliest chefs to use cultured abalone on a menu. The abalone are egg battered, sauteed then sauced with a luscious butter reduction sauce with enoki daki mushrooms, dill and fresh tomato.
The Tagliatelle Huganin is made from spinach egg noodles tossed in a cream pesto sauce with sun-dried tomatoes, prosciutto and parmesan. One of our dearest clients, the Huganins, ordered this so often that I put his name on the dish.
The Salade of Fennel and Oranges t is simply my take on a Frenchified Waldorf Salad. I use apples, Belgian endive, walnut oil vinaigrette, Roquefort and toasted walnuts. This recipe was featured in Gourmet magazine's recipe collection.
Main Courses The Fillet de Saumon Persillade was my take on the Rack of Lamb Persillade. The salmon is topped with a parslied breadcrumb topping and baked. The sauce is a salmon flavored demi-glace with fresh basil and tomato.
Tournedos Vigneron is a take on a French classic the sauced a sautéed filet of beef with demi glace. The sauce is finished with grapes, escargot and mushroom, preferable morels. At times I used fresh escargot from the lemon orchards in Ojai.
Canard Juliette is a Roux classic. In their version, the duck is served in two stages. First the breast is served on the light side of medium with a julienne of leeks and carrots with an orange scented duck jus. In Roux's version the legs were served as a second course, cooked crispy, and garnished with a salad of curly endive. Michael's version uses only the duck breast.
Desserts Roulé Marquise is a classic from Le Gavroche. I recall Chef Albert Roux telling me that this is, executed well, will make me famous in America. I still cook it to this day and have several variations. The original is a classic flourless chocolate sponge cake that is filled with fresh berries and little coffee liquor candies, whipped cream and rolled like a Swiss roll. Raspberry sauce completes the desert.
The Tart Tatin minute is purely French. The dish was invented be the Tatin sisters. Wikipedia note,
"Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.
An alternative version of the tart's origin is offered on the Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelised apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born."
My version uses the Roux method of quick cooking the apples, sugar and butter to caramel then topping it with a puff pastry lid and baking it. It is them turned upside down and served hot with some whipped creme fraiche. This is one of Ann Sly's favorites.
Lastly is the Chocolate Mousse. Unlike the classic French Chocolate mousse, Michael's is made with the addition of whipped cream. Another Hutching's touch is that it is flavored with Bourbon Whiskey. It is delicious.
There you have it. Come by Sly's and have a taste of Santa Barbara restaurant history. You might see me in the kitchen cranking on the pasta machine!
I have never been tarred and feathered, burned in effigy nor banned in Boston. But for the coming weeks, I will be revived, foodwise, at Sly's restaurant in Carpinteria, CA.
Followers of this blog know that I owned a restaurant call Michael's Waterside from 1894-1995. We were associated with the renowned Roux brothers of London fame. For the next few weeks my dear friend Chef James Sly will be serving several of the classical dishes we were known for at Michael's Waterside. If you have not dined at Sly's, its a good time to be introduced to the restaurant and enjoy some of my classics at the hand of another master, chef James Sly. 805 684-6666 for reservations.
Saturday, February 18, 2012 6:30pm until 10:30pm This Valentine's Day weekend treat your sweetheart to an unforgettable evening featuring Library & Current Release Carr Wines paired with the culinary creations of Chef Michael Hutchings.
Guests will enjoy an exceptional four~course menu featuring Santa Barbara's freshest seasonal ingredients in the ambiance of the Barrel Room at Carr Winery.
Limited to 50 guests.
$140 ~ Per Person:: Wine Club Members $175 ~ Per Person:: Non~Members
Reserve your seat by calling 805.965.7985 or online at http://carrwinery.com/winestore/index.php?cPath=21
I. Local Lobster Medallion in a beurre rouge sauce fennel and spinach 2009 Carr Pinot Noir, Kessler-Haak Vineyard, Sta. Rita Hills Library Pinot Noir
II. "Sous Vide" Breast of Duckling vanilla perfumed red wine reduction on french lentils 2009 Carr Grenache, Paredon Vineyard, Santa Barbara County Library Grenache
III. Beef Tenderloin Medallion on pommes galette green peppercorn demi glace 2009 Carr Cabernet Franc, Camp Four Vineyard, Santa Ynez Valley Library Cabernet Franc
IV. Chocolate Velvet Cake with fresh pears 2009 Carr Late Harvest Pinot Gris, Turner Vineyard, Sta. Rita Hills
Carr Winery 414 N. Salsipuedes St., Santa Barbara, CA 93103 View Map · Get Directions
We are pleased to offer our wedding special menus for 2012. They represent some of our most popular and cost effective offerings. We use great ingredients and cook with classic methods to prepare delicious cuisine. Please see the menus below.
WEB SITE WEDDING SPECIAL
We offer a special for your wedding cake. This is valid for weddings during the months of January, February, March, April, October and November, 2012. (May not be combined with any other offer.) The cake is from Christine Dahl Pastries and is limited to her select classic designs and flavors.
Please call is today to book consultation and receive a special gift from us. When you book your wedding with Michael's Catering for weddings in February, March, April, May, October and November, we are please to offer a discount on you wedding cake. Valid only with Christine Dahl Pastries and when you book your wedding with Michael's Catering. Some restriction apply, please call for details. Valid through 11/30/2012
Santa Cruz Wedding Buffet
Roasted Beef Tri Tip, Buffet Carved
Horseradish Sauce and Red Wine Sauce
Breast of Chicken Picatta
boneless breast with a lemon, caper and herb sauce
French Green Beans with Caramelized Onions
Mixed Baby Greens with Balsamic Dressing
Whole Grain and French Rolls with Butter
$22.00 per person
San Miguel Wedding Buffet
Roasted Beef Tri Tip, Buffet Carved
Horseradish Sauce and Tomato Salsa
Garlic Mashed Potatoes
Butter Braised Carrots
Classic Caesar Salad
with Reggiano Parmesan and House Croutons
Assortment of Fresh Rolls and Butter
$22.75 per person
Santa Rosa Wedding Buffet
Classic Beef Stroganoff
slow cooked with mushrooms and a rich sour cream sauce
Buttered Fettuccini Noodles
Thin French Green Beans and Caramelized Onions
Mixed Romaine and Iceberg Lettuces
with tomatoes, cucumbers and herb vinaigrette
Assortment of Rolls and Butter
$21.00 per person
Anacapa Wedding Buffet
Breast of Chicken Sicilian
boneless breast braised with tomatoes, artichokes and olives
Classic Rice Pilaf with Mixed Grains
Butter Glazed Carrots
Caesar Salad with our Famous Dressing
house croutons, imported parmesan
Whole Grain and White Rolls with Butter
$20.00 per person
Optional Add-ons:
Seasonal Fresh Fruit Tray $4.00 pp
Grilled and Roasted Market Vegetables $3.75 pp
Pearl Pasta Salad - Sundried Tomatoes $3.50 pp
Menu prices are plus staff, service charge, rentals and/or paper goods and state sales tax.
Staff gratuities are left to your discretion and average 60.00 to 75.00 per server.
Service charges covers operations costs such as food and bar liability insurance, van insurance & maintenance, administration costs, etc.
At these Special Prices, no substitutions, Please. You are welcome to make additions to your menu or plan a custom menu with the chef.
Congratulations! Now that you are engaged, you need to set the date and secure a venue for your wedding celebration. This is one of the more challenging tasks when you look for a location you love plus will accommodate all the guests and activities you are planning.
Santa Barbara has a wide variety of wedding locations including luxury estates, parks, beaches, wineries, museums, parks and more. Fees are from modest to six figures. The look, feel, amenities and of course budget and availability will all come to play in your selection. There are a number of other planning considerations in making your choice.
Call to see if your date is available first, then visit the site and do a walk through. Be sure and check the venue and city regulations that relate to having an event. If you like it, it's the right size for your reception and the price is acceptable - book it right away! Prime spaces and times book quickly during the preferred wedding dates.
Check with the venue to see what equipment they might have as part of the site rental. Some venues provide tables and chairs. If you need to rent them, it can easily add $10 or more per person in equipment rentals. If the venue does provide tables and chairs ask who sets them up and takes them down? Some venues provide that service as part of their rental and others charge extra for set up. You might ask if you could do the set up and save the costs. Your caterer will often provide this service. Be sure and ask about parking. Some venues charge or you need valet service due to regulations. Be sure and plan and budget for parking.
Check if there is enough room for all the activities you are planning? Rental companies, familiar with the venue, are very helpful in planning layouts. Some venues have a number of floor plans that will guide you in laying out the tables, dance floors, buffet, beverage stations and the like. Be sure that you comply with fire regulations.
If you are planning an outdoor wedding, you need to rent a tent if the weather is poor? What is the plan for rain? Some rental companies will have a plan B and not charge for a back-up tent.
If you need help finding a location, go to the venue section of our web site. Venue Links
We have a passion for little bites for cocktail receptions and "standing dinners." Canapés have come a long ways since the 50s when such "delights" as pigs in a blanket, chicken liver rumaki and cheese straws were the standard. Often we do a whole dinner a bite at a time. The art is both in the selection of the items and in the presentation. Call us today for a complimentary menu consultation. Click on this link for sample menus. Link to menusClick here for a slide show.
Please join us at Simply the Best Wedding Showcase on February 26. I will be there from Michael's Catering with Christine Dahl of Christine Dahl Pastries. This showcase is a great one stop event for planning a wedding, rehearsal dinner or engagement party. We will be serving taste of delicious foods and would love to talk about your wedding plans. Make an appointment for a consultation and we have a gift to help you plan your wedding.
Chef Christine Dahl is a magician with sugar, eggs, chocolate, flour and fruit. She pulled these gems out of her "toque" for a local country club. Pate sucrée is a butter rich pastry dough with a crumbly texture well suited for fruit tarts.
Stats:
Crust, pate sucree
Filling, Tangerine curd
Garnish, white chocolate sticks and tangerine sections
We were delighted to cater the annual holiday reception for the Music Academy of the West this past December. The MAOW is a sixty year old plus organization that fosters the careers of young musicians. In fact my sculpting muse Dominick Laruccia Jr. attended in the summer of 1951 (estimated).
The folks were delighted and we received a delightful compliment from our contact, Marilyn Zellet.
Tastefully,
Chef Michael Hutchings
Michael's Catering
"Hi Michael, This is long overdue: But I wanted to thank you for a superb performance by you and your team for the MAW Auxiliary Party on December 9th at Scott Reed's.
I have heard nothing but RAVE reviews by all who were there, even Marilyn Horne commented very favorably. So thank you. The presentation was beautiful, food delicious as expected and the service impeccable.
Thanks for making me look good too. We have already decided to hold the next Holiday party at the Music Academy so that will make logistics easier for all. I will contact you but it will probably be on Friday, December 7th. " Marilyn Zellet for the Music Academy of the West
Pastry chef Christine Dahl makes amazing cakes. The photo above and compliment below tells the story. Folks do not just like her creations, they are mesmerized!
Chef Michael Hutchings
"Dear Christine: I write simply to tell you that the wedding cake you built for Helen and Brendan this past weekend was simply spectacular! Helen and I stood in front of it for ages marveling at its drama, proportion, beauty and classicism. I cannot thank you enough for taking such great care and producing such a masterpiece. It was also delicious, of course – thoroughly delicious.
I haven’t received any pictures of it yet but plan to spend a lot of time admiring them! I really was overcome by what a fabulous job you did and write simply to thank you very, very much for the triumph!
Pastry Chef Christine Dahl, Chrsitine Dahl Pastries, creates amazine wedding cakes. Chef Christine creates some 175 unique wedding cakes every year. No two are alike. Not just a pretty cake, they also taste great. The reason is simple, 30 years of experience and dedication to the craft of baking. The recipe is simple.
Great Ingredients + Classic Recipes + Experience = Great Cakes
This ribbon cake design is one of my favorites. Ribbons of fondant are wrapped around the cake and are highlighted with an edible silver paint. The cake layers are as level as if a laser guided the construction. Handmade sugar roses complete a classic look.
Last Saturday we were participated in an event at the Lobero Theatre in Santa Barbara. The event, called Mangia del'Arte, was a sort of live theater in the round laced with performances, food and wine. I have catered a wide variety of events in my 40 year career. This event was one of the most unique in concept and complexity. It was described as controlled chaos by John Daly. The juggling magic was not just on stage but also in coordinating the plating of the dinner to mesh with the performances.
David Asbell, the director of the theater, and the renowned event planner John Daly, created the event. Nine restaurants and catering companies prepared 13 courses of "small plate" dishes. We plated 2275 servings in 2-1/2 hours, served by 25 service staff.
The producer of the entertainment was Peter Lesnik. In his words, " After 27 years as an Executive Director of 5 successful performing arts centers, I have created The PLAN, a company dedicated to making art a part of daily life. I accomplish this by producing accessible, meaningful work, programming shows and series that are audience-centric, and by working with arts executives and their boards to create a common language and help define roles, responsibilities and structured interactions. Quick, direct and articulate are terms that have been used to describe my modus operandi. The bottom line is where we all end up, so keeping that in mind is critical for avoiding surprises."
Preceding and during the dinner, there were some 12 acts performed by a sort of Medieval style troupe that performed magic, juggling, acrobatic feats and more. The performers included Tandy Beal, Jeff Raz, Saki, Calvin Kai Ku, Wang Hong, Andrey Moraru and SoVoSo. The performers hail from theater and new wave circus backgrounds.
A special thanks goes out to my staff including Hugo Alvarado (kitchen) and Carlos Santana (service captain) and the forty other back-of-the house crew that labored in the kitchen.
This past Sunday we catered an event at Girls Inc. in Carpinteria. A Taste for Carpinteria is a major fund raising event for Girls Inc. Carpinteria. This year, over 500 participants, vendors and sponsors came together to celebrate and support STRONG, SMART, BOLD girls and young women of the Carpinteria Valley.
Chef, Michael Hutchings lead a group of local restaurants who served delectable and tantalizing tastes of their delicious culinary creations along with wine from local vineyards and our own local brewery, while guests perused the silent and live auctions selections which included incredible items such as a 2 hour sunset cruise aboard the beautiful Condor Express.
The The Berryman Produce was a major food sponsor and donated generously to the event. The Berryman Produce is the premium produce supplier in Santa Barbara Country and was founded by Guy DeMangeon. Located on Montecito Street in Santa Barbara, The Berryman offers a full assortment of produce as well as dairy, specialty dry goods and dessert selections. For more information contact Jean-Pierre at 805 965-3772.
Hollandia Produce provided a bounty of their Live Gourmet lettuces for the chef's salad. Hollandia Produce LLC. is a multi-faceted agricultural concern specializing in greenhouse-grown vegetables. A California Corporation family owned and operated, Hollandia is located in Carpinteria, California, just south of Santa Barbara. In 2011 the company celebrated 41 years in business.
Chef Michael prepared a salad from Hollandia Produce products using a recipe from chef Freddy Orduna. Chef Freddy runs the kitchen at Sly's restaurant in Carpinteria.
Hollandia Produce Product Line
This favorite and fun event benefits local girls and young women ages 5 to 19 by providing funding for essential programs that empower them to realize their potential, gain confidence, learn new skills and exchange ideas in a safe, friendly and fun environment.
These programs include project BOLD, Friendly PEERsuasion, Media Literacy, Preventing Adolescent Pregnancy, and Operation SMART. In addition to these already great programs provided by Girls Inc, this year, Girls Inc is looking to bring Eureka to Carpinteria. Eureka is a three-year program that takes the “whole girl” approach (strong, smart, bold) while expanding their sense of what is possible for the future. During the first two summers, girls spend four weeks on a college campus participating in hands-on activities in math, science, technology, sports, personal development, college readiness, and careers. The third summer, girls participate in a four week paid internship in a career field of their choice hosted by successful professional women.
Sugar, spice and everything nice, that's what wedding cakes are made of
Chef Christine Dahl, Christine Dahl Pastries, makes amazing cakes. What fantasies she spins from eggs, flour, sugar, butter and colors. The wedding season is in full swing and Chef Dahl creates up to eight of these masterpieces every week, no two being the same.
Not just a pretty face, these cakes have flavor. Crafted from butter creams, fresh fruit curds, bittersweet chocolate mousses and a bounty of fresh fruits, these creations are a joy to eat. As the consummate artist, Chef Christine personally installs each cake and arranges the floral decorations with the eye of an artist. My favorite is devil's food cake, chocolate ganache and raspberries with a white veil of fondat icing. Chef Dahl can be reached at 805 569-5889
Chef Michael Hutchings
Michael's Catering
Santa Barbara, CA
Wedding at the Montecito Country Club
Elegant Hope Ranch Wedding for One Hundred and Eighty Guests
We are delighted to be part of Girls Inc. of Carpinteria 2011 "A Taste for Carpinteria" garden party and auction. Local wineries, chefs and restaurants will be offering delicious tastes of their specialties. Come and support this important organization that empowers young girls.
Chef Michael Hutchings
A Taste for Carpinteria
Sunday, October 16th, 2011 1:00 pm - 4:00 pm Cost: $50 per person
Girls Inc. of Carpinteria is hosting its 15th Annual “A Taste for Carpinteria” Sunday October 16th 2011 from 1pm-4pm at 5315 Foothill Road, Carpinteria CA 93013.
A Taste for Carpinteria is a major fund-raising event for Girls Inc. Carpinteria. Last year, over 500 participants, vendors and sponsors came together to celebrate and support STRONG, SMART, BOLD girls and young women of the Carpinteria Valley. This year, renown Chef, Michael Hutchings will lead a group of local restaurants who will serve delectable and tantalizing tastes of their delicious culinary creations along with wine from local vineyards and our own local brewery will be featured, while guests peruse the silent and live auctions selections which will include incredible items such as a 2 hour sunset cruise for you and up to 147 of your closest friends aboard the beautiful Condor Express.
This favorite and fun event benefits local girls and young women ages 5 to 19 by providing funding for essential programs that empower them to realize their potential, gain confidence, learn new skills and exchange ideas in a safe, friendly and fun environment.
About Girls Inc.
"Girls Incorporated® is a nonprofit organization that inspires all girls to be strong, smart, and bold. With local roots dating to 1864 and national status since 1945, Girls Inc. has responded to the changing needs of girls through research-based programs and public education efforts that empower girls to understand, value, and assert their rights. We provide programs for girls 6 to 18 years old that focus on science, math, and technology; health and sexuality; economic and financial literacy; sports skills; leadership and advocacy; and media literacy."
Potatoes are one of those "blank canvass" foods like eggs, veal and chicken that has innumerable treatments, cooking methods and sauce combinations. Most often they are a side dish to an entree of some sort. By Chef Bart Hosmer from a Mariott hotel came up with a new variation. I found it on The Idaho Potato Board web page where they have potato recipes submitted by chefs.
Consider the potato: mashed and variation, fried and variations, baked, sauteed, steamed, boiled, powdered, stuffed and that is only the cooking method. Add all the ingredient variations and the possibilities are endless.
I was happy to find a new hors d'oeuvre-tapas style potato that will be a hit at any reception, Potato "Lollipops." Simpley put, they are deep fried potato rounds on a stick that are served with some type of sauce.
Here are a few sauce ideas. Bacon-Mustard Aioli, Cheddar Bechamel, Arugula Cream, Truffles Mayonnaise, Rosemary Hollandaise, Pesto Cream, Smoked Salmon Tatziki, Saffron Hummus, Red Pepper Coulis, Stroganoff Sauce, Curried Bechamel.
Here are some of my latest menu additions for the fall and winter catering season. They play off the seasons and offer deluxe and more modest menu items. Call today for a complimentary catering proposal.
Growing up in Southern California meant that hamburger joints were our Morton's Steakhouse. Going out to McDonalds was a treat for the whole family. I fondly remember having 10¢ hamburgers and a vanilla shake at Joe's after delivering my newspaper route (delivered on bicycle, hand folded). The flavor of the home-grilled burgers, smokey from the BBQ flames, still evokes memories of Sunday dinners with dad manning the grill.
Segue to my catering world some 45 years later. We often get requests for a hamburger buffet for weddings and other special occasion events. We put as much emphasis on preparation as we would a filet mignon dinner at an upscale gala.
There are no mysterious secrets. We buy great ingredients and use classic cooking methods to prepare the menu. Burgers are cooked on site at the last minute. We have a custom baker make old fashioned kaiser rolls, multi-grain and ciabatta. We get bibb lettuce from a local grower, use vine tomatoes, make out own ketchup and mustard and have great sides.
Our Deluxe Burger Bar is a long ways from those fast food days. Have a look and the menu below and enjoy the slide show. Call us today for a complimentary proposal.
Chef Michael Hutchings
Michael's Catering
Santa Barbara, CA
Deluxe Burger Buffet - Tail fo Two Weddings
Chef Mike’s Burger Bar With Fresh tomatoes, red onions, lettuce and dill pickle
Prime Beef Sirloin Corn fed prime beef ground fresh and grilled over oak. Black Angus Beef Grain fed beef from America’s heartland. This all-natural beef is succulent and flavorful. American Kobe Beef This American Kobe Beef is tender with an unmatched flavor, the most expensive beef in the world for the ultimate beef burger. Colorado Lamb Raised in the mountains of Colorado, this is delightful alternate meat for your burger. Turkey Freshly ground free range turkey is a naturally delicious and tasty choice for a lean burger. Chef’s Veggie Burger This vegan burger highlights meatless flavor with its delicious combination of whole grains, caramelized onions, soy, soy cheese, mushroom, garlic and spices. Bison Burger Lean and all American, this meat is a natural from the plains.
Un-Burger Sandwiches
Marinated Chicken Breast Organic chicken breast marinated in herbs then grilled. Atlantic King Salmon Steak This delicious Omega 3 rich salmon is hand cut in our kitchen and is oak grilled. Tropical Chicken Marinated-grilled chicken breast, bacon, roasted pineapple, and caramelized onions on sesame bun. Lox on a Bun King salmon steak, smoked salmon, sour cream, dill, red onion on whole wheat bun
Black Angus Classic Black Angus, Monterey Jack, onion relish, tomato, lettuce, on ciabatta bun Joe’s Special Sirloin beef, American cheese, crispy bacon, tomato, onion, on sesame bun Super Deluxe Kobe beef, sautéed foie gras, shaved truffles, Madeira sauce, on onion bun Beef and Lobster Burger Black Angus, grilled half lobster, grilled green asparagus on plain bun Low Carb Burger Sirloin Beef, portobello, peppers, coleslaw, pesto sauce and mixed organic baby greens, hold the fries! Gwen’s Veggie Burger Organic veggie patty, peppers, portobello, asparagus on whole-wheat bun
Salads
Caesar Crisp romaine hearts, shaved parmesan, crunchy croutons, Caesar dressing with grilled chicken breast. Shrimp Salad Mixed organic baby greens, sun-dried tomatoes, grilled shrimp, cilantro and Yuzu-sesame dressing. The Greek Salad Mixed organic baby greens, feta cheese, tomato, basil, kalamata olives, and eggplant confit and honey balsamic dressing. Classic Cobb Salad Romaine lettuce, chopped chicken breast, bacon, tomato, avocado, cheddar, hard-boiled egg, blue cheese and house dressing
Kid’s Meal Served With Skinny Fries, For kids 12 and under.
Little Joe’s Mini Patty Cheese burger with lettuce, pickles, onion and tomato. Grilled Cheese Sandwich White bread with American cheese
Our Sweets
Warm Donuts With out bitter-sweet chocolate sauce Creamy Cheese Cake NY Style with a graham cracker crust Shakes and Floats Vanilla / Peanut butter / Chocolate / Combo / Strawberry Brown Cow / Banana / Root beer float / Espresso Warm Walnut-Espresso Brownie Served with fresh berries and vanilla ice cream Salt Pecan Sundae Vanilla ice cream, caramel sauce, chocolate sauce and salty pecans.
Followers of this blog will have read a number of postings about the fantastic chanterelle season we had this last winter and the very rare summer harvest that followed. We went out to our "Spot" yesterday to see what might have cropped up. Every three days we have watered the area that was showing erasure-sized mushroom buds. Who knows if that had any real effect? The main reason why there have been summer chanterelles in Santa Barbara county is the heavy rains we has this past season and a very wet, foggy weather pattern in the overnight and morning times.
We did manage to fine ONE very small chanterelle in an area we have watered. While the growth is stunted by local mushroom standards. It was perfectly formed and fresh. I joked about making a quail-egg-sized omelet to use this mini mushroom. My chef friend James Sly asked if we were inhibiting next years crop by harvesting this summer bloom.
Good question. We might have found/picked 1/10 percent of what was out in this area. I am sure millions of spores went out. Also, we do not pick the plant but the fruit, so the mycelium, the underground plant, is still there in symbiosis with the oak trees. The mushrooms seem to come and go by their own somewhat mysterious cycles. Rain is essential. Then there are temperature patterns, nutrients available and the unknown.
John Rodwell, who owned Meadow Mist Mushrooms in Solvang, CA, once told me there were some 50 critical steps to growing the common white mushroom, agaricus bisporus, found in the supermarkets. This link has some of the details on how that is done. Here is an excerpt for those of you interested in the nitty-gritty details. Just getting the growing medium prepared requires a number of critical steps. It is little wonder that chanterelle cultivation defies understanding.
Chef Michael Hutchings
Michael's Catering
Santa Barbara, CA
Phase I composting
"The preparation of mushroom compost is usually done in two stages. The breakdown of raw ingredients begins in Phase I. Phase I is characterized by building the raw ingredients into long rectangular piles approximately 2 m high called "ricks" or "windrows" (figure to the left). These stacks are then periodically turned, watered, and formed. This phase is essentially a microbiological process resulting in release of energy and heat. To favor the development of relatively high temperatures, aerobic conditions are maintained by aerating the compost during repeated mixing or turning. Temperature fluctuations during this phase are paralleled by similar changes in the numbers of thermophilic (heat loving) bacteria. These organisms start to grow rapidly and release energy in the form of heat. Thermogenesis by microorganisms initiates the heating of Phase I and also produces heat in Phase II. The internal temperature of a compost pile can reach up to 80oC. Traditional Phase I composting lasts from 7 to 14 days depending on the condition of the material at the start and its characteristics at each turn. It is considered complete when the raw ingredients have become pliable and are capable of holding water. The odor of ammonia should be sharp, and the color of the compost is dark-brown in color, indicating caramelization and browning reactions have occurred.
Phase II composting
It is primarily the control of the environment that distinguishes Phase II from Phase I. Typically, compost is loaded into wooden trays, which are stacked, and then placed in specially designed rooms where the environmental conditions can be manipulated (figure to the right). Phase II is commonly referred to as peak-heating and may be initiated by steam. Pasteurization is accomplished early in the Phase II operation and is necessary to kill many insects, nematodes, and other pests or pathogens that may be present in the compost. Pasteurization requires air and compost temperatures of 66oC for a minimum of 2 hours. Once pasteurization is accomplished, cool air is introduced into the Phase II room to assure adequate oxygen, and to help dissipate ammonia. An important function of Phase II microbes that survive the pasteurization process is the conversion of residual ammonia into protein. Because ammonia is lethal to the mushroom mycelium, it must be removed by the end of Phase II. A stage is reached when the available food supplies for organisms inhabiting the compost become quite limiting, hence their activity decreases. The substrate is now set for A.bisporus to take over, and the substrate is said to be 'selective' for the growth of the mushroom. Once the odor of ammonia is no longer present, Phase II is over and the compost temperature can be dropped to 24oC for the addition of the mushroom mycelium, called 'spawning.' " by Tom Volk Visit his web page for more details. Here is another link with even more details on mushroom cultivation.
Santa Barbara is often called The American Riviera. It is clearly an upscale, lifestyle community. Living in proximity to one of the world's premium wine regions is a plus to the area. On a recent bike excursion on State Street, the main street through the business district, we stopped to check out a new restaurant called Casa Blanca. Parked in front was a bicycle with a French first growth wine box on the back. I thought, "Only in Santa Barbara."
Chef Michael Hutchings
Michael's Catering
Santa Barbara, CA
"This magnificient, Saint-Emilion Grand Cru Classé château is owned by Americans Stephen and Denise Adams, who also own Château L'Enclos. It comprises some 18 hectares on the limestone plateau of Saint Emilion, close to Châteaux Canon and Canon la Gaffelière and the vines average about 30 years old. Made from 91% Merlot, 7% Cabernet Franc and 2% Cabernet Sauvignon, it is fermented in wooden vats and aged for between 18 and 24 months in 100% new French barrels. Huge investments have been made in both the vineyards, which are farmed organically and in the stunning, state-of-the-art winery, which is a study in functionality and beauty. The resulting wines are plush, silky and generous with beautiful purity and elegance Their delicious 2nd wine, Fleur de Fonplégade, is made from the younger vines on the property and displays the class of the grand vin in a lighter, more forward style. Since 2009, the vineyard has been farmed biodynamically in order to obtain better minerality in the wine." from Thorman Hunt and Co. Limited