Coastal Cooking with Chef Michael Hutchings

Got Beach?

Summer is here already! I hope to make you hungry with theses terrific beach menus. The beaches in Santa Barbara are some of the best in the country. Why not have your next beach party here.

Clambake

Raw Bar

Chilled Peel and Eat Shrimp, Succulent Native Oysters and 
Cherrystone Clams on the Half Shell

Lemon Wedges, Miniature Tabasco, Cocktail Sauce

Miniature Crab Cakes Remoulade, Grilled and Raw Vegetable Display
Cheddar and Caramelized Onion Dips
(One Hour Consumption)

Dinner

(Tables Set with Lobster Bibs and Appropriate Seafood Utensils)

White Clam Chowder, Marinated Beefsteak Tomatoes, Sweet Onion Vinaigrette, 
Classic Cabbage Slaw, Greek Cucumber Salad, 
Green Bean, Yellow Pepper and Bacon Salad, Oregano Vinaigrette

From chafing dishes:

Fresh Maine Lobsters, Steamed Black Mussels and Cherrystone Clams

Mesquite Grilled: Rosemary-Lemon Chicken Breasts, New York Strip Steaks, 
Steamed Sugar Snaps with Pearl Onions, Boiled New Potatoes, 
Corn on the Cobb with Drawn Butter, Cornbread, Watermelon Boats Filled with Fresh Fruits, Pumpkin-Pecan Bread Pudding, Coffee Whipped Cream, Apple Pie, Whipped Cream,
Carrot Cake, Blueberry Cobbler, Rum Sabayon

Moist Towel Service Is Provided Following This Bountiful Feast

Mugs of Steaming Coffee, Decaffeinated Coffee, Tea, Iced Tea

Note: A Minimum of 50 Guests Is Required for Buffet Service. 
If the Final Guarantee Is Less Than 50, the Price per Guest Will Be Increased by 20%

Caribbean Beach Party

Freshly-Shucked Oysters and Clams on the Half Shell,
Cocktail Sauce and Lemon Wedges, Grilled and Raw Vegetable Display,
Guacamole, Thousand Island Dip, Mango Chutney, Smoked Island Seafood Display,
Ginger-Flavored Peanut Sauce, Warm Blue Crab Dip Lahvosh & Assorted Crackers
(One Hour Consumption)

Dinner

Cuban Black Bean Soup, Jicama and Pineapple Salad with Fresh Coriander, 
Beefsteak Tomatoes and Bermuda Onions with Basil Vinaigrette, 
Sweet Potato Salad, Scallop, Bay Shrimp and Queen Conch Ceviche,
BBQ Rum-Basted Pork Loin Carved to Order, Mango Chutney,
Tomato Soy Barbecue Sauce, Jamaican-Jerk Spiced Barbecued Game Hens,
Tangerine-Rosemary Glazed Bahamian Coconut Shrimp, 
Grilled Key-Lime Marinated Flank Steak with Chipotle-Honey Sauce,
Sauteed Red Snapper with Mango-Red Onion Relish,
Napa Cabbage, Snow Pea, and Carrot Saute, 
Butternut Squash with Walnuts and Ginger,
Saffron Rice Pilaf with Raisins and Toasted Cashews,
Platters of Banana Bread, Corn Bread and Whole Grain Rolls, 
Tropical Fruit Display to Feature Mangoes, Papayas, Pineapple,
Bananas, Kiwi and Oranges with Pina Colada Dip in Coconut Halves,
Key Lime and Banana Cream Pies, Puerto Rican Caramel Flan,
Coconut Custard, Pineapple Crunch Cobbler, Rum Flavored Whipped Cream,
Cheesecake, Rum Raisin Rice Pudding Chocolate Truffles with Myer's Rum

Freshly-Brewed Coffee and Decaffeinated Coffee Selection of Teas, Island-Spiced Iced Tea

Alcoholic Beverages Priced Separately
Islanders, Cocktails, Rum Runners, Pina Coladas,
Fruit Daiquiris, and Dos Equis From Mexico

Deluxe BBQ

Design-Your-Own Nine Lettuce Salad

Broccoli Buds, Baby Corn, Sliced Mushrooms, Grated Carrots, Hearts of Palm, Plum Tomatoes, Cucumber Wheels, Green Pepper Rings, Sprouts, Sunflower Seeds Carolina Catalina, Western Ranch, Fresh Herb Dressings, Three Pea Salad, Couscous Salad with Fresh Mint, Radish and Walnuts, Penette Pasta with Sundried Tomatoes and Pesto

Grilled to Order

(Select Two)

Swordfish Steaks(Seasonal), Chunky Mango-Basil Salsa, New York Strip Steaks, 
Lamb Chops, Thick-Cut Pork Chops, Lemon and Lime Chutney, Chicken Breasts

From chafing dishes:

(Select Two)

Marinated Sea Bass Fillets, Baby Back Ribs, BBQ Sauce, 
Honey-Basil Chicken, Game Hens, Atlantic Salmon and Cilantro Lime Butter

Accompanied by Seasonal Vegetable Medley, 
Roasted Ears of Sweet Corn, Drawn Butter, Baked Potatoes, 
Crumbled Bacon, Sour Cream, Chives, Shredded Cheddar Cheese, 
Jalapeno Cheese Biscuits and Baguettes, Butter

Shortcake Station

Shortcakes, Lemon Zest Pound Cake with Vanilla Peaches,
Blueberries, Strawberries, Cherries, and Bananas,
Hot Pear Crisp with Cornmeal Cinnamon Streusel and Pear Brandy Sabayon,
Fresh-Cut Finger Fruits, Dark Chocolate Dipping Sauce,
Freshly-Brewed Coffee and Decaffeinated Coffee Selection of Teas, Iced Tea

Americana

Potato Salad, Southern Cole Slaw, Green Beans Vinaigrette,
Mozzarella and Tomato with Pesto, Pasta Salad with Sundried Tomatoes,
Caesar Salad, Tortilla Chips fresh tomato salsa and guacamole,
Chilled Shrimp with Cocktail Sauce, Cucumber and Dill Salad

From the BBQ

Black Angus Burgers, All Beef Hot Dogs, Top Sirloin Steaks,
Salmon Fillet, Breast of Chicken, Corn on the Cobb, Baked Beans

Kaiser Rolls, condiments, lettuces, tomatoes, onions

Strawberry Shortcake, Lemon Bars, Apple tarts, Brownies, 
Chocolate Chip Cookies, Fresh Fruits

Garlic Bread, French Rolls with Butter

My Favorite Apple Tart

In 1978 I was the "chef tournant" at a just opened restaurant called L'Orangerie in Beverly Hills, California. The restaurant was the brainchild of Gérard and Virginie Ferry from Paris. The Ferrys had a restaurant of the same name in Paris on the Isle St. Louis.

My duties as chef tournant meant that I was the relief chef for all cooking stations. My favorite turn was at the pastry section. The lead pastry chef at that time was Ken Frank, who was the enfant terrible darling to the LA food scene. He was on a whirlwind working tour of seemingly every kitchen of note in Los Angeles. He eventually opened (and soon closed) a restaurant called Le Guillotine. 

The opening chef at L'Orangerie was Jean Grodin. One of the desserts was this apple tart that hails from France. It's beauty is the simplicity, apples, butter, sugar, puff pastry and an almond cream. I have also done this with pears (slightly under ripe) with a hazelnut fragipane cream and a caramel sauce.

Tastefully yours®

Chef Michael Hutchings

Chefs Have Never Had It So Good

Entrance to Hampton Court Palace

On a recent trip to London, England, we made a day trip to Hampton Court. This was the palatial country house that King Henry the VIII acquired from Thomas Woolsley, a Cardinal and Lord Chancellor of England. Given that old Henry was a man of excesses, the kitchen must have been of keen interest to him.  It certainly was to me.

The vast kitchen resembled a giant chimney with open fires ringing the main kitchen. The amount of food reported to have been served was staggering. There were up to 1200 mouths to feed twice a day. You can really appreciate the modern equipment that is available for a chef today. There was only manual labor; no food processors, blenders, immersion cookers, tilt kettles, combi steamers et al. The cooking profession was brutal work with long hours and hard physical labor. Since there was no refrigeration other than a cold winter or an ice house, food was prepared fresh each day. Clearly with all our modern day equipment, chefs have never had it so good.    

Tastefully yours®

Chef Michael Hutchings        

Main Kitchen with Roasting Spit
Note the soot stained walls and ceiling

Here are a few excerpts from the Hampton Court web page.

“In just ten years Henry VIII spent more than £62,000 rebuilding and extending Hampton Court. This vast sum would be worth approximately £18 million today (US$27 million).
 
When he died in 1547 the King had more than 60 houses, but – in the second half of his reign – none were more important to him, nor more sumptuously decorated, than Hampton Court Palace.

By the time Henry finished his building works at Hampton Court Palace in about 1540, the palace was one of the most modern, sophisticated and magnificent in England.

There were tennis courts, bowling alleys and pleasure gardens for recreation, a hunting park of more than 1,100 acres, kitchens covering 36,000 square feet, a fine chapel, a vast communal dining room (the Great Hall) and a multiple garderobe (or lavatory) - known as the Great House of Easement - which could sit 28 people at a time. Water flowed to the palace from Coombe Hill in Kingston, three miles away, through lead pipes.

All of Henry’s six wives came to the palace and most had new and lavish lodgings. The King rebuilt his own rooms at least half a dozen times. The palace also provided accommodation for each of the King's children and for a large number of courtiers, visitors and servants.

And he used Hampton Court to impress. Most famously in August 1546 Henry feasted and fêted the French ambassador and his entourage of two hundred gentlemen – as well as 1,300 members of his own court – for six days. An encampment of gold and velvet tents surrounded the palace for the occasion.

We were told that the Tudor kitchen was considered state of the art for their time. They needed to be. The amounts of food were enormous.

Author on the "Line"

Prep Area and Stoves

Christine Inspecting the Rosting Spit

Between their construction in 1530 and the royal family’s last visit to the palace in 1737, the kitchens were a central part of palace life. For many people today, Hampton Court Palace is Henry VIII, and Henry’s abiding reputation remains a ‘consumer of food and women’. 

But Henry’s vast kitchens in the palace were not for him.  They were built to feed the six hundred or so members of the court, entitled to eat at the palace twice a day. 

This was a vast operation, larger than any modern hotel, and one that had to cope without modern conveniences. 

The kitchens had a number of Master Cook’s, each with a team of Yeomen and Sergeants working for them. The mouths of the 1,200-odd members of Henry Veii’s court required an endless stream of dinners to be produced in the enormous kitchens of Hampton Court Palace.
The annual provision of meat for the Tudor court stood at 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs and 53 wild boars. 

This was all washed down with 600,000 gallons of beer.

 
Information from Press Office, Waterloo Block, HM Tower of London, London EC3N 4AB
Registered Charity No 1068852 www.hrp.org.uk

 
Prep Area in Main Kitchen

Factsheet for The Tudor Kitchens at Hampton Court Palace

 
• Henry VIII extended the kitchens at Hampton Court in 1529. Comprising
Fifty-five rooms, they covered 3,000 square feet, staffed by 200 people
providing 600 meals a day twice a day for the Royal court.
• Located on the cooler, north side of the palace, the kitchens were accessed
through a gatehouse, which was occupied by the Cofferer (kitchen
accountant) and his assistants, the Clerks of the Greencloth, who
monitored the arrival of all supplies and staff to the kitchens.
• The spicery was filled with exotic spices imported from the Orient and
Europe, as well as English mustard and herbs grown in the palace’s herb
garden. The Office of Spicery was responsible for the huge quantities of
fruit produced in the palace gardens, including apples and pears from two
orchards.
• The Great Kitchen had six fireplaces with spit-racks, only one of which
remains.  Liveried serving men would collect the finished dishes from the
serving hatches at the far end and take them to the Great Hall.
• In the confectionery delicate sweet dishes were prepared for the more
important members of the Court. 

Inner Courtyard by the Apartments

• In the pastry house both sweet and savoury pies and pasties were
prepared in four ovens.  
• Meat stock and boiled meat were produced in the boiling house in a great
boiling-copper which had a capacity of about 75 gallons.
• There were three larders in the Tudor kitchens: the flesh larder for meat,
the wet larder for fish, and the dry larder for pulses and nuts.  Meat was
supplied from various sources including the palace’s pheasant yard, rabbit
warrens, and venison from the deer park. Fish (eaten on Fridays and during
Lent) came from the palace’s pond gardens.
• The palace had three cellars.  The wine cellar, with attached drinking house
for wine tasting, held 300 casks of wine for courtiers (wine and ale for the
sovereign was kept in the privy cellar). Ale was stored in the great cellar –
an incredible 600,000 gallons of ale would have been drunk every year at
court.  This had two locks on the door and the keys were held by two
different officials for extra security.
• When Elizabeth I lived at Hampton Court the kitchens physically did not
change much, although lots had changed in the Tudor world, with greater
exploration bringing exotic foods to the Royal table.
• A list from the reign of Elizabeth I reveals the quantity of meat cooked in the
royal kitchens in one year; 1,240 oxen, 8,200 sheep, 2,330 deer, 760
calves, 1,870 pigs and a modest 53 wild boar.
• Upper class cookery in the Tudor period was very pan-European – the
same high standard of ingredients and cookery was expected everywhere
e.g. if olives were available in Italy, then the King of England would have
served them in his court too. Regional favourites and styles existed, but
many of the major dishes seem to be all based on a similar style. Emphasis
was based on plenty of choice and freshness.
• Roasted meat graced almost every meal at the Royal Court as it was an
expression of wealth for several reasons. Fresh meat all year was only
available to the rich (most people would have eaten preserved meat);
ordinary folk would have boiled meat whereas the rich could afford to roast
it before a fire, a technique that wastes most of the fuel, plus you had to pay
the ‘spit boy’ who sat all day turning the spit. It was truly a dish fit for a King!
• All the products that came from across the Atlantic took a long time to
become popular. Potatoes, tomatoes, capsicum, peppers, maize and
chocolate took sometime to appear in Tudor cookery. The exception to this
rule seems to be the turkey that arrived in England very early in our
Europe/American history.
• The word ‘pudding’ historically refers to a food that is contained in animal
gut to hold it when cooking, like 'Black Pudding' or sausages. In the 17th
Century, cooks realised that they could make puddings by containing food
in cloth bags or bowls; this meant that more sweet puddings could be made
than before. For example Quaking Pudding was a staple in recipe books
throughout the 17th, 18th and early 19th Centuries.  
 
Recipe for Peas

PERRE
 
Take grene pesyn, and boile hem in a potte; And whan they
ben y-broke, drawe the brot a good quantite thorg a
streynour into a potte, And sitte hit on the fire; and take
oynons and parcelly, and hewe hem small togidre, And
caste hem thereto; And take pouder of Canell and peper,
and caste thereto, and lete boile; And take vynegur and
pouder of ginger, and caste thereto; And then take Saffron
and salte, a litull quantite, and caste thereto; And take
faire peces of paynmain, or elles of suc tendur brede, and
kutte hit yn fere mosselles, and caste there-to; And then
serue hit so for.
 
 
Take some peas and boil them in water until well cooked and very soft. Pass them
through a sieve to create a puree and remove the husks then return the puree to the
heat. Add some finely chopped onions and parsley, ground cinnamon and pepper and
continue to cook. Next add ground ginger, vinegar, saffron and salt along with a small
quantity of fine white bread. Continue cooking until the bread is completely
incorporated into the puree, and then serve.

BUKNADE
 
 
Take veel, keed, or hen, and boyle hem in faire water or
elles in good fress brot, and smyte hem in peces, and pike
hem clene; And drawe the same brot thorg a streynour,
And cast there-to parcelly, Isoppe, Sauge, Maces and
clowes, And lete boyle til the fless be ynog; and then set
hit fro the fire, and aley hit vp with rawe yolkes of eyren,
and caste thereto pouder ginger, and vergeous, & a litel
saffron and salte, and ceson hit vppe and serue it fort.
 
 
Take veal, kid or chicken and boil in water or stock until half cooked. Remove and drain
from the liquid then cut up into bite-sized pieces. Place in a clean pan with chopped
sage, hyssop, mace and cloves and strain the liquid from the first cooking into the new
pan. Cook slowly until the meat is completely cooked, then add ground ginger, saffron,
salt and verjuice. Finally thicken with egg yolks and when these are cooked through
and the dish is as thick as you want, serve.”
 

 
Main Cook Line for Boiling Foods



 

 

Perfect Spring Day in Santa Barbara

April 20, 2009,4:00 PM,  Santa Barbara Harbor, Temperature 80 degrees. Brophy Brothers Restaurant

This was a perfect day for my wife Christine and I to cool off with a short walk along the jetty. The plan was to go to the Santa Barbara Fish Market and grab something to cook for dinner. We opted instead for something cool to drink at Brophy Brothers restaurant. While sipping a cold Stella Artois, we saw the bar tender bring out the freshest little neck clams and we knew that this was dinner.

Tastefully yours®

Chef Michael Hutchings

 

Harbor from the air, view from Brohphy's bar, balcony at Brophy's

Steamed littleneck clams at Brophy Brothers

Simple Spring Dinner - a la Minute

I have often thought of renaming my catering company to "Last Minute Mike's Catering". I took a call at 1:30 from a dear client with a last minute request to cater a dinner for six guests at 5:30 that evening. The easy part was that it was my menu choice. Mise en place made it all possible.

Morels are already coming in and are perfect this time of year. I did a demi glace sauce for the tenderloin with sauteed morels added at the last minute.

Tastefully yours®

Chef Michael Hutchings

Ahi Tuna Tartar with Seaweed Salad on Cucumbers

Smoked Salmon Mousse with Smoked Salmon and Oscietra Caviar

Assortment of Cheese - Humbolt Fog, High Mountain Gorganzola and Irish Farmhouse Cheddar

Asian Soup with Bok Choy and Shiitake

Roasted Beef Tenderloin with Fresh Morels

Pinot Demi Glace

Fondant Potatoes, Asparagus, Artichokes, Carrots and Yellow Cauliflower

Creme Brulee with Fresh Berries

Chocolate Truffles, Sable Cookies and Candied Orange Zest

Scam Sandwich on Wheat with Baloney! Fresh News

Wanted: 200 Grilled Chicken in a Basil Marinade Sandwich Box Lunches - To Go

I got an unusual call today for a catering request. It was a relay call using the TTY system. I was vaguely aware of the service provided by the telephone companies. Basically, hearing impaired individuals can use a typing system to communicate through an operator. The operator speaks the typed text to the person called and in turn types a response to the person initiating the call.

It was a little tedious getting the information but the end result was this individual wants 200 Grilled Basil Marinated Chicken Breast Sandwiches, boxed and ready for pick up in about a week. I always welcome business opportunities and this would be a good mid-week order.

 I was asked if I accept credit cards, which I do through Paypal. The interesting twist is that the person, Bobby, wants me to add $950 to the bill to pay for a shipping company to transport the food to a location not far from my area. Now come on. I can make a delivery to LA, 90 miles away, for that kind of fee! This was especially suspect as I asked about refrigeration and was told it was not far from my kitchen.

I smelt a rat in the wood pile. I placed a call to me dear friend, James Sly of Sly's Restaurantt in Carpinteria. He suggested a Google search on TTY scams and a call to the local DA's office to see if they had any relevant information. The DA referred me to the FBI. 

In the meantime, a Google search did reveal that this is an upcoming fraud. Here is a link to Scam-O-Rama that details how this crime works.

The FBI suggested I use caution to guard my assets and relay any information I might garner from the follow-up. Then again, I might just be mistrustful and this is a legitimate request. I have sent a very guarded reply with my menu proposal. More to follow as this evolves.

"Caveat Venditor"

Let the seller beware

Chef Michael Hutchings

PS Later today.

After searching the internet for scams that involve TTY and catering, I found numerous references to scams with the same basic matrix as was played out on my business. It seems the Nigerian's have a new career path using what is supposed to be a communication system for impaired Americans. TTY operators have stated that as much as 80% of assisted calls are for illegal purposes. I advise caution as you do not want to get burnt nor miss legitimate business opportunities.

Chef MH

PSS

Bobby never called back as of Friday. Must have gotten another poor soul's gold.

PSSS

Received an email from Bobby Yesterday. It was from a Yahoo address. This follows the pattern described on web posts as to how this scam works. Watch your wallet.

"hello this bobby park i will like to know if you still have sandwithches , can i know the total cost for 200 people including the shipping cost and don't bother the delivery cost cos a shipping agent will be picking it up and can they be ready on the 2nd of may and i will to know the type of credit card you accept because i want the preparation to be fast because we want to us it for a welcome back party i will like you to get back to me with some information needed  hope to hear from you soon thanks" My reply:

Dear Mr. Parks,

Thank you for your inquiry for catering service. We are the number one sandwich makers in the County as certified by the Bread Baking Association of Lower Cabrillo Street. We have been lionized and praised for the honors we have bestowed on Mr. Sandwich's creative masterpiece. My career early on was founded in the art of the buns and bread and everything spread upon those palettes of perfection. In fact, my early cooking moniker was "Sandwich King." You will only experience delicious delirium while eating my creations of culinary delight. We use the freshest, best, most delectable ingredients to tempt your refined palate.

How is it that your catering date changed from Wednesday per your initial request last week to Saturday of this week? As I mentioned, we require full payment one week prior to any order and your deadline was Friday for this Wednesday. Once we establish a business relationship, which we most welcome, we can be more generous with the terms we offer.

At this point in time, should you want catering services, we would need a bank to bank transfer of funds for the full amount of the contract. Rest assured, we are a reputable business and have many references to offer on your request. Our standing in the community is triple AAA and you will not regret having selected out company. I would also need a signed contract by overnight mail in our office by Wednesday.

In order to affect that, I would need all your contact information including address, telephone and the location of where food is to be delivered. As to your outside delivery service, you will need to affect payment to them directly as we do not act as third party payees. I would also require the contact information of the delivery service, including business name, address and telephone of the delivery service that would be forwarding the 200 sandwiches that you have requested. We need to insure that they are certified as food carriers to protect the health of the ultimate diners as our fine reputation is of paramount importance to our business continuity. As an alternate, we make deliveries anywhere in Southern California for a modest sum that is affordable to all concerned. We make prompt deliveries in refrigerated vehicles certified for food use. Our work area is also certified by state and local health departments for your insured protection from vermin and pestilence. In effect, we are the best source for your delicious, healthy, nutritious Grilled Basil Marinated Chicken Sandwich.

We are most honored to do business with you and thank you for indulging the needs of commerce to affect this transaction. Time is short to take care of this deadline and your quick action will allow us to be of service to you Mr. Parks. Without these prerequisites completed, we sadly will be unable to meet your tight deadline for catering service. Should that the case, you may need to search out an inferior company that does not do the fine work that we are know for and you have obviously discovered by your research. You would only be unhappy with anyone else. Treat yourself to the best catering you will ever experience.

We look forward to a favorable reply.

Stay tuned...

Selle d'Angeau - Saddle of Lamb

 Saddle of Lamb with French Peas

In the old style French cuisine, pre molecular gastronomy, a Pièce montée was a signature dish of many a chef. Antoine Careme elevated the piece monte to an art form in the 1800s. In my own very modest way, I like to reach back to that old style and do a seldom-done dish from time to time.

The lamb saddle consists of both loins and tenderloins in an whole joint of meat. The preparation entails removing the loin and tenderloin from the bone while leaving the fat cap intact to act as a wrapper.

In this preparation, the saddle is stuffed with spinach and black chanterelles, enveloped in the fat cap and then wrapped in caul fat to hold it all together. Caul fat is the fatty membrane which surrounds internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is often used as a natural sausage casing and to encase faggots or pâté (Wikipedia). The lamb is then roasted to 135 degrees Fahrenheit and allowed to "rest" 10 minutes. I served the Saddle of Lamb  with a lamb jus, artichokes stuffed with fresh peas, romanesco and young carrots. Enjoy the visuals.

Tastefully yours®

Chef Michael Hutchings

Romanesco

Here are a few photographs from the various stages of preparation.

Seasoned loins and tenderloin

Fat cap and caul fat for wrapping the saddle

Layer of cooked spinach and black chanterelles

Rolled and ready to wrap

Wrapped and Tied

Cooked and ready to slice

Info

Michael Hutchings Michael's Catering (805) 451-6738

Tibetan Menu

Part of the enjoyment in catering is that every event is different. That uniqueness is also part of the challenge. I have been working on a menu for a Tibetan dinner this coming week. Other than taking a two month journey to that part of the world, I rely on the Internet and cook books to learn about other cuisines. Like all historical cuisines, Tibetan foods are intricately linked to the indigenous foods. Lacking a source for yak, I have decided to go with readily available foods. The book, The Lhasa Moon Tibetan Cookbook by Tsering Wangmo, proved to be a workable source to create a menu. Here is Tsering Wangmo's bio from her web page, "Tsering Wangmo is a second-generation exile Tibetan and was born in a refugee camp in southern India. Educated in a local Tibetan school, she studied traditional Tibetan music, dance and opera for seven years from 1982 to 1989 in the Tibetan Institute of Performing Arts in Dharamsala in northern India. The institute was set up by His Holiness the Dalai Lama, shortly after China's occupation of Tibet in 1959, to facilitate the preservation of Tibet's unique cultural heritage in exile.

In April 1989, Tsering came with Sonam Tashi and Tashi Dhondup on a performance tour of nine different American cities. Two years later, the three of them founded Chaksam-Pa, a San Francisco-based non-profit organization dedicated to preserving traditional Tibetan performing arts.

In 1995, Tsering opened a Tibetan restaurant, Lhasa Moon www.lhasamoon.com, the first and only one of its kind in San Francisco. She also wrote a Tibetan cook book, Lhasa Moon Cook Book, and was the recipient of the prestigious Chef's 2000 Award and the Gold Medal Chef Award in 2001, conferred by the National American Tasting Institute.

Tsering has performed throughout the world in Europe and Asia beside the United States and throughout the San Francisco Bay Area. She has performed at the Lincoln Center in New York, the Warner Theater, Berkeley Greek Theater, and the Marin Civic Center, among others.

In 1999, Tsering founded the Tibetan Cultural Preservation Project through The Cultural Conservancy (www.nativeland.org), a non-profit cultural organization based in San Francisco. Through this project Tsering has organized and hosted dozens of cultural programs including a sand mandala ceremony by Tibetan Buddhist nuns and a Tibetan New Year (Losar) celebration with Tibetan elders from southern India."

I composed the menu based on the book and the ingredient list is readily accessible in Santa Barbara. I'll post pictures after the event.

Tastefully yours®

Chef Michael Hutchings

Ashom Tang

corn soup with ginger and tofu

Ping Alla

thin pancakes with bean thread and vegetable filling

Tse Momo

vegetable dumplings

Chasha Momo

chicken momo

Tukpa Ngopa

fried noodles with beef, baby bok choy and garlic

Tema

string beans with potatoes

Tangtse

daikon and cabbage salad

Amdo Paley

Amdo bread

Fresh Yogurt Cheese and Berries

Kapseh

fried pastry

Poecha

buttered tea

Fiesta Season Menus

The moving whisk gathers no cilantro? My early culinary training was inspired by the classic European-French traditions. However, living in California means experiencing cross cultural influences in food. In my catering world we are often asked to prepare foods from diverse cultures. Currently I am working on a menu based on Tibetan cuisine for a catering client. The added pressure is that the Dalai Lama may be at the dinner as well! I'll post more on that as I develop the menu.

In the meantime, I have created a new menu for catering that is casual, fun and affordable. I was inspired by many dining trips to La Superica, Rudy's and Los Arroyos here in Santa Barbara.

Hungry? Give ma a call.

Chef Michael Hutchings

Michael's Catering

Michael’s Catering
Santa Barbara Soft Taco Stand
Enjoy freshly cooked tacos at your next casual event. Our chef will prepare a delicious taco buffet for your guests with all the special condiments.
 
Please choose 2 meats from the following:
Carne Asada - marinated flank steak
Chicken - cumin and citrus marinated breast meat
Al Pastor (pork) - in a spicy anchiote marinade
Lamb - Borrego - chile spice rub
All meat are prepared with sautéed mixed peppers and onions.
Vegetarian option
Grilled and seasoned vegetables, red & green bell peppers, onions & tomatoes, firm tofu.
 
Included are all the condiments and warmed tortillas on the spot. Toppings Included: Salsa Roja, Tomatillo Salsa, Chopped Onion-Cilantro, Limes, Tapatillo Sauce, Shredded Lettuce and Cheese. Include are Chips and Salsa.
$15.95 per person
All prices are per person plus tax (8.75%), Service Charge (15%). Chef and assistants are included as well as buffet serving pieces and field kitchen. Client will be responsible for all other rental items, disposables, tables, chairs, etc. Service Personnel including Waiters and Bartenders are available for $30.00 per hour with a 4 hour minimum plus travel time.
Deluxe Upgrades Additional Prices
Shrimp, 26-30 count $8.75 per person
NY Steak $6.75 per person
Top Sirloin $2.50 per person
Lobster Market Price
Sea bass Market Price
Side Dishes: Upon Request
Piquito beans Santa Maria style $22.00 per gallon, 20-25 portions
Mexican Rice, Red or Green $22.00 per gallon, 20-25 portions
Appetizers
Fresh Fruit Platter  $3.95 per person, minimum 24
Vegetable Platter  $2.75 per person, minimum 24
Cheese & Cracker Platter  $4.00 per person, minimum 24
Shrimp Tray, 26-30 count $18.95 per pound,minimum 3 pounds
Beverages
Bottle Waters, still or sparkling $1.75 each
Soft Drinks  $1.75 each
Juice  $3.00 each
Beverage package $2.75 per person
Waters, sodas, coffee, tea, ice tea, ice
Agua Fresca, fresh fruit drink $35.00 gallon
Hibiscus Tea $30.00 per gallon
Coffee $35.00 gallon
Hot or Iced Tea $25.00 per gallon
Ice  $10.00 per 20 pound bag
Sides
Sour Cream  $ 8.50 quart
Pico De Gallo  $12.50 quart
Guacamole  $17.50 per quart
Tortilla Chips , flour or corn $8.00 per gallon
Desserts, Minimum Two Dozen per Type
Brownies Tray  $23.50 per dozen
Butterscotch Blondies
Intense Chocolate
Peanut Butter Swirl
Cookies Tray $14.50 per dozen
Chocolate Chip
Peanut Butter
Oatmeal Raisin
Mexican Wedding
Shortbread
Cheese Cake Squares $24.00 per dozen
Churros $12.00 per dozen
Flans $24.00 per dozen
Custom Dessert on Request Quote

 

Prices are confirmed upon booking.

Limoncello

That Little Old Lemon Picker, Me

Like lemons? Like distilled spirits? Love Limoncello.

Limoncello is like so many flavored liquors that have some aromatic fruit or herb infused into a distilled spirit. The drink was popularized in this country when Danny de Vito had a story line that used the beverage as an intoxicant.

We are fortunate in Santa Barbara to live in a growing climate that the Western Garden Book describes as subtropical. The areas supports crops as diverse as macadamia nuts, avocados, bananas, passion fruit, kiwi, orchids, cherimoya and citrus, especially lemons. I have a dear friend, Silvio de Loreto, who has a lemon orchard in Hope Ranch that is about 100 years old. The trunks are gnarled and look like something out of an old Italian landscape. I was at the orchard recently and picked a few bags of lemons to try my hand at making limoncello.

Lemon Peels

Microplane for Zesting Lemons

Not content with just following a recipe, I am trying three methods and one variant to make Hope Ranch Limoncello. My thought is to fine a way to accelerate the extraction of the lemon oils and pigments. Typically, a recipe calls for the lemons to be peeled with as little white pith as possible. The peels are then steeped in Everclear, a high proof neutral alcohol, for up to a month. Everclear is used because the stronger alcohol content is better for extracting flavors from the lemon zest. Afterward, the infused liquor is filtered and diluted with a sugar syrup to taste.

Obvious

Everclear comes in 151 proof and 190 proof. Because of its high alcohol content, Everclear is illegal, unavailable, or difficult to find in many areas. In California, only 151 proof is legal to sell. It is particularly suited to cooking and making Lemoncello because it extracts flavors exceptionally well.

I am trying two other methods in addition to the traditional way. I have peeled the zest off as usual then placed it in a blender with the Everclear. My thought is that the slow thirty-day method of steeping can be accelerated by releasing the flavors faster. The second non-traditional method I am using is to grate the zest off of the lemon with a microplane. A microplane is a very fine toothed grater that will remove only the colored part of the lemon skin and leave the bitter white pitch behind.

English Lavender

The variant that I am trying is to introduce a little extract of English lavender into the mix to give it a woodsy note. English lavender actually hails from the Mediterranean area, mostly the Pyrenees mountains.

Limoncello is traditionally served chilled as an after dinner digestivo in small chilled-ceramic glasses. Limoncello, while common in Italy, has only recently gained popularity in America. It is being used in cocktails to impart a strong lemon flavor without the bitterness.

The entertainment world helped to popularize he drink in the 2003 film Under the Tuscan Sun and later by Danny DeVito's appearance on the television show The View. Apparently still drunk from consuming limoncello the night before with his friend George Clooney, DeVito said, "I knew it was the last seven limoncellos that was going to get me." On 30 April, 2007, DeVito announced the launch of his own line of limoncello.