Chef Michael Hutchings participated in the annual Central Coast Wine Classic dinner at Hearst Castle. The Inn Crowd, hosted by Craig Case, was there to capture the magic of the annual event held since 1985. Archie McLaren, the founder, created the event that has hosted master chefs from around the country. Master chefs such as Michel Richard, Joachim Splichal, Emril Lagasse, Roy Yamaguchi and Jacques Pepin have presented dinners to a discerning group of food and wine enthusiasts in the past.
The dinner features a brigade of chefs that collaborate on a menu which is complimented by wines from California. This years brigade includes chefs Michael Hutchings, James Sly, James Sao, Laurent Quenioux, Christophe Emé.
Coordinating chef James Sly is the master of logistics that brings together a crew of 125 to serve the 200 plus guests. From the mists of Brigadoon emerges a field kitchen fit for a hotel and a dining room that is a sea of wine glasses and an armory of utensils.
Hearst Castle Dinner 2016
Roederer Champagne or Roederer Estate Sparkling Wine
Terrine of Main Lobster, Lobster Scented Mayonnaise, Pickled Sea Asparagus-Chef Michael Hutchings
Spottswoode Sauvignon Blanc
Pacific Sea Bass, Chorizo, Preserved Lemon, Chipotle, Crayfish Nage-Chef Laurent Quinaux
Au Bon Climat Chardonnay
Seared Supreme of Squab , Leg Confit in Pasta Shell, English Pea Coulis with Summer Savory-Chef Christophe Eme
Wedell Pinot Noir
Braised Beef Short Rib "Daube" Style with Cal Olives
Creamy Polenta, Salers Cheese
Chef Laurent Quinaux
Mollydooker Shiraz & Hearst Ranch Winery Malbec
Chocolate Mousse, Toasted Marshmallow, Pistachio Crumble, Caramelized Figs-Chef James Siao
Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.