The little touches at a dinner party can elecite a feeling of an era. The printed menu from this recent dinner party set the stage for a classic dinner in a very elegant surroundings. The graphics are from a fin de siecle promotional work from the Moët et Chandon champagne promotion.
The dinner itself was created to be light fare for a warm summer's evening. I featured a variation of classic gaspacho that used heirloom yellow tomatoes with an avocado for garnish. My favorite dish of the evening was the deconstructed niçoise garnish that accompanied the local sea bass. We get the fish from day boat fisherman that operate out of the local harbor. The Warm Chocolate Velvet Cake is from my wife Christine's repertoire. It works well with any number of garnishes and sauces and is always well received.
Chef Michael Hutchings
Santa Barbara, CA
Elegant Dinner Table Setting
Yellow Tomato Gaspacho
Asparagus and Hearts of Palm Salad
Local White Sea Bass with a Niçoise Garnish
Veal Loin Roast
Warm Chocolate Cake with Peaches