Coastal Cooking with Chef Michael Hutchings

Sea Urchins - Santa Barbara Channel

The Santa Barbara Channel is the world’s top source for sea urchin. Nintey percent of the urchin “caught” here is exported to Asia. At the huge Tsukiji fish market outside Tokyo, the Santa Barbara uni brings in some of the highest auction prices, second only to the rare white roe from Japan's Hokkaido Island.

The Santa Barbara urchin is hand harvested by divers in 30-90 foot deep waters around the kelp forests that they feed on. The Ventura firm, Hashimoto Sea Bridge, processes much of the best catch.

Hashimoto Sea Bridge is a mom-and-pop operation run by Kan and Chieko Hashimoto in an industrial park in Ventura. The crew pops open the urchins with a special spade-like tools and places the roe onto perforated plastic trays. They are carefully washed to remove any shells and debris. They are then shipped overnight to markets worldwide.

You can see them being offloaded in the early evening at the harbor while having steamed clams at Brophy Brothers restaurant. Other than eating them raw in Japanese dishes, there are a number of cooked preparations that are delicious and highlight their briny, fresh from the sea flavor.

White is was an apprentice at le Prés Catalan restaurant in Paris, I helped prepare a sea urchin soufflé. The base of the soufflé was a mousseline of scallops that had egg whites folded into it as well as the uni and herbs. Just before serving, a sea urchin sauce was injected into the center. Another simpler preparation was done at Le Troisgros restaurant in Roanne. The uni was poached in its own juice and served with scrambled eggs, see below.

 

Sea Urchin Diver Off Loading the Day's Catch

 

Nets of Urchins Loading Into Boxes

 

Closeup of Sea Urchin

    

 
 

Ridgeback Encore

One more chance

We went to Santa Barbara Shellfish at the end of Stearn's Wharf. Ridgeback shrimp were on the menu. I cannot resist these little jewels from out local waters. They have an added appeal as they are on the sustainable seafood list compiled by the Montery Bay Aquarium. The fishing season has closed and this was a last change to enjoy these jewels from out local waters. Their version is a beer boil shrimp, peel and eat, with lemon-lime and cocktail sauce. These are super fine shrimp, moist, sweet and succulent.

The Santa Barbara Channel is one of the Americas most abundant, sustainable and high-quality seafood — from rock lobster, ridgeback shrimp, rock crab, white sea bass, California halibut, yellowtail, salmon, swordfish, thresher shark, and rockfish to such delicacies as Santa Barbara spot prawns, sea urchin, and sea cucumber. Santa Barbara Harbor’s local fishermen catch between six and ten million pounds of seafood annually, which, considering its positive effect on related businesses, equates to a $35-$40 million industry. We are fortunate to have this bounty at our doorstep.

Tastefully yours®

Chef Michael

Beet This

Another night cooking with friends!

The Crew

Dennis and Lynn Merrenbach, Frank and Barbara Lomonoco, Christine Dahl

Christine and I are becoming the most welcomed dinner guests in Santa Barbara. We love to team up and cook dinner with friends. With my kitchen talents and Christine's magic with eggs, butter, flour and sugar, we are a First Kitchen Couple of Santa Barbara.

Armed with a menu in mind, we headed to the Santa Barbara Farmers Market to shop for dinner. Our local market is a chef's paradise with its variety and quality of products where artisan farmers sell their wares.

Beets and Haricot Vert

  

Russian Purple Potatoes

 

Farmers Market Bounty

Last-of-the-Season Ridgeback Shrimp

Menu for Dinner

Selection of Seasonal Cheeses

"Amuse Bouche" of Ridgeback Shrimp Peel and Eat

Red and Yellow Beet "Carpaccio"

with warm hazelnut crusted goat cheese

Veal Pojarski "Royale"

black chanterelle demi glace

medley of market vegetables

Crustless Clafoutis of Cherries

The beet salad idea came about from a recent diner that some of the guests had attended. The beets were still crunchy-raw and somewhat inedible. To often the simple details of proper cooking are not followed with poor results. This is a colorful salad that plays off the sweetness of the beets, the richness of the goat cheese and the pungent arugula.

The Veal Pojarski is an recipe for the classic repetoire with my personal variation. I place a quick seared slice of foie gras in the middle of the veal "chop" and served it with a demi glace laced with black chanterelles. See my earlier blog for Chicken Pojarski for the basic recipe.

Christine prepared a crustless Cherry Clafoutis for dessert. This can also be covered with sugar and done as a brulee. That is, sprinkle sugar on top and melt the sugar with a kitchen blow torch until it is caramelized.

The coupe de gras for the dinner was a bottle of 1989 Chateaux de Pez that Dennis pried out of his cellar. This was a very elegant wine at it peak and married well with the rich Veal Pojarski Royale.

Chateau de Pez, Saint-Estèphe

From the Chateau de Pez web page:

"Chateau de Pez is one of the oldest houses in Saint-Estèphe dating back to the 15th century. In 1452, squire Jean de Briscos ruled the estate followed by the “noble man” Ducos in 1526. Later in 1585 Jean de Pontac took over the estate.

The Pontac family, who also created Haut-Brion, gave Chateau de Pez its vineyards. The property remained in the hands of descendants, the Marquis d’Aulède and Count de Fumel, Commander of the Provence of Guyenne until the French Revolution when the estate was sold as a property of the state. The Domaine then fell into the successive ownership of several families; Tarteiron, Balguerie, Lawton, du Vivier, Bernard, and Dousson. However, with the constant change of management the estate was not properly managed and was in need of repair.

In 1995, the property was purchased by Jean-Claude Rouzaud who immediately recognized the potential of this great estate. He employed Winemaker Philippe Moureau in 1996 who spent his childhood and career working in Bordeaux. Mr. Rouzaud spent many years restoring the property and its vineyards to its original splendour. Today, the Chateau has once again reached its glory and has recently been reclassified as a Crus Bourgeois Exceptionnel which will commence with the 2003 vintage. "

I had the distinct pleasure of assisting Chefs Albert and Michel Roux prepare a dinner at the Chateau de Pez in 1984. It was a dinner for the French Press honoring the Roux brothers for their accomplishments in the culinary world. The ingredients were all from England and our first task as assistants was to smuggle the food items past French customs. As luck would have it, Albert Roux was the only one "nicked." He managed to get the custom agents to let him pass through with the lamb legs. The custom agent's real concern was that it was an insult to French lamb that Albert saw fit to bring in British lamb for the dinner. 

The meal was a great success and I recall looking out of the turret like room I was in and seeing the Gironde on one side and the perfect rows of vineyards stretching far over the rolling hills.

Barbara has in her china closet the now discontinued basket patter from Villeroy and Bosch. This pattern was made famous at the landmark restaurant L'Ermitage, founded by Chef Jean Bertranou. Chef Jean was the catalyst for the culinary revolution that swept the west coast in the late 1970s. I own much to this generous man who made the suggestion that I look to the Roux brothers in London to expand my culinary horizons.

Thank you to my wife and friends for a great evening and reminding me of the people and places that helped shape my culinary sensibilities.

Tastefully yours®

Chef Michael

Welcome to Summer

We had the pleasure of going to a BBQ at with friends this past Memorial Day. It was pot luck and I brought "leftovers" from a brunch party the day before. The hostess prepared a BBQ chicken and calico corn on the cob. Other guests brought home grown salad greens, pilaf rice and dips of various types.

I did a quick cook shrimp fajita and Christine, my pastry chef wife, made a delicious poppy seed cake with lemon curd and buttercream. We capped off the day with Bocce Ball and putting pennies on the train tracked to be smashed, courtesy of Amtrak.

Memorial Day BBQ

I like to use the local shrimp when they are available. The Santa Barbara Spot Prawn in now a rarity in these parts but the ridgeback shrimp are an incidental catch that regularly turn up at the Farmers Market or the Santa Barbara Fish Market by the breakwater. The spot prawns were over fished in the 1980s and harvesting restrictions mean we rarely see them in their namesake town. The Monterey Bay Aquarium suggests using pink shrimp from Oregon, the spot prawn, American farmed shrimp or wild caught shrimp as the best sustainable choices. Whichever shrimp you use, use care not to over cook them as they get tough and dry.

Tastefully yours®

Chef Michael Hutchings

Burger 2

What could be more American then a hamburger? Memorial day is the unofficial start of summer and that means outdoor entertaining. Here is the ultimate burger menu to build a great outdoor dining adventure. The burning question is what are you burning, wood, charcoal or gas.

Weber's BBQ has a nice informational web page about BBQ fuels. Some of their questions in selecting a charcoal are,

    * Which types and brands of charcoal are available in your region?

    * How "natural" is it?

    * How fast does it light?

    * How does it smell during lighting?

    * How hot does it burn?

    * How long does it burn? How many times will you need to replenish the charcoal during a long cooking session? Twice? Once? Not at all?

    * How consistently does it burn during a cooking session?

    * How consistently does it perform from bag to bag over time?

    * How much ash does it leave behind?

    * How much does it cost (including shipping, if applicable)?"

On the wood side of the equation are a variety of fuels that have differing qualities that can impart unique flavors to the food being cooked. I have always enjoyed the burger at the Paradise Cafe restaurant due to the oak they use for grilling.

Here are a few wood choices:

Alder: Traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. Light, delicate flavor.

Apple and Cherry: Both woods produce a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham.

Hickory: Hickory is the king of the woods in the Southern barbecue belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any red meat or poultry.

Maple: Mildly smoky and sweet, maple mates well with poultry, ham and veggies.

Mesquite: The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for BBQing for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest.

Oak: If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef brisket is probably against the law in some states.

Pecan: The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory.

source credit: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Whatever fuel source you use, buy quality ingredients as that is 60% of what makes a dish great.

Tastefully yours®

Chef Michael Hutchings

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.

Our Breads and Buns

Sesame / Onion / Whole Wheat / Plain / Ciabatta

Choose Your Toppings and Sides

Greens and Things Baby spinach Sprouts, Coleslaw, Avocado, Chopped jalapeno, Sliced cucumber,  Caramelized onion

Grilled Sides Zucchini Asparagus Red onion Jet Fresh Pineapple

 

Seafood Sides Smoked salmon Grilled half lobster Grilled shrimp Crab cake Cheeses Cheddar, American, Swiss, Provolone, Monterey Jack, Mozzarella, Blue cheese, Peppered Jack Sauce Sides Pesto sauce Salsa Guacamole Spicy Mustard Aioli Our ketchup Brown gravy

Enhancements Bacon Peppered bacon Turkey bacon Prosciutto Fried egg Pan-seared foie gras steaks Homemade chili

 

Mushrooms Black truffles, Portobello mushrooms, Oyster mushrooms, Crimini mushrooms

Fries Skinny fries, Steak fries, Sweet potato fries, Buttermilk zucchini fries, Skinny onion rings

Chef‘s Burgers Served With Skinny Fries

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 optional 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 Warm donut, 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.

 

Viva la Fiesta

We had the pleasure of preparing an authentic Mexican style brunch for a wedding party today. The food style is fresh, bold flavors with great ingredients. The core of the menu was inspired by Diane Kennedy's book The Art of Mexican Cooking. Ms. Kennedy is a great advocate of regional Mexican foods and has a number of books in the subject to her credit. We also did a, Arroz Verde, Green Rice, that the guest really enjoyed. It varies from the more common rice with tomatoes by the addition of pureed epazote, parsley and chilies. The brunch concluded with Mexican Wedding cookies, home-made churros, chocolate dipped berries and a coffee flavored flan.

 I always like the look of colorful drinks to greet the guests as they arrive. The Agua de Jamaica is a unique non-alcoholic drink made from dried hibiscus flowers. The flowers can be purchased in a Mexican grocery or ordered on-line.

Tastefully yours®

Chef Michael Hutchings

Dried Hibiscus Flowers

I N G R E D I E N T S

2 cups (2 ounces) jamaica flowers, dried

3/4 cup granulated sugar (or more as desired)

I N S T R U C T I O N S

Bring 6 cups of water to a boil then add the flowers and the sugar and stir continuously while the mixture boils for one minute. Pour into a noncorrosive bowl and steep for 2 hours.  *Note: this flower will stain so don't use a bowl that will stain.

Finish:

Strain the mixture through a sieve pressing on the flower solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar.  Cover and refrigerate until time to serve.

Lemonade, "Agua Fresca", Hibiscus Tea

Roberto Santana "Mixologist"

Corn Chips with Guacamole

Quesadillas

Crab Salad on Little Tortillas

Guacamole en Mocajete

Buffet Table

Black Beans Oaxacan Style

Chicken Tamales with Onions, Tomatoes and Herbs

Mexican Green Rice

Mixed Vegetable Salad-Poblano, avocado, tomato, onion on lettuce

Jicama Salad with Blood Oranges

Fresh Fruits

Roll-Ups

Salsa bar

Onion and Cilantro, tomatillo, Mexicana, tomatillo, Guajillo 

pickled peppers and radishes

Sour Cream

Soft Taco Station

Hand Made Tortillas

Shredded Chicken

Scrambles Eggs with Chilies, Tomatoes and Onion

Beef with Peppers and Onions

Shrimp with garlic and lime

Coffee-Caramel Flans

Churros and Mexican Hot Chocolate

Mexican Wedding Cookies

Fresh Chocolate Dipped Berries

Apricots!

Apricots at the Santa Barbara Farmers Market

Our Farmers Market in Santa Barbara is a mirror of the seasons. It summer already and we have all the berries at their best, great cherries and apricots. I have adapted a recipe for cherry clafoutis to use apricots. Also, see my earlier post for Omelette Souffle Rothschild.

Tastefully yours, 

Chef Michael Hutchings

Santa Barbara Wine Festival

This is an event not to be missed. Great wine and food in the creekside setting of the Santa Barbara Museum of Natural History! We will be there with a dazzling Souffle Suisesse, Gruyere Cheese Souffle! It's a real hat trick to do for 1000 people. Come by and eat the magic.

Saturday, June 27, 2009
2:00–5:00 PM

The Wine Festival You Cannot Miss
Many of the best of the Central Coast wineries complemented with some of the best local bakers, caterers, and chefs all located in one beautiful, serene spot to tantalize the taste buds of food and wine aficionados.

Last year’s event sold out…so buy your tickets now.

TICKETS: Members $50; Non-members $75

Proceeds benefit the Museum's exhibits and educational programs.

Warm Chocolate Cake

Warm Chocolate Cake with Raspberries

It seems that everyone has a version of the type of dessert. Why not? It is a great dessert when done well. To often it is just an undercooked brownie! One chef's tip is to place a piece of chocolate ganache in the center of the cake before baking in order to assure a liquid center when you cut into it.

I like to make the dessert with at least a 62% chocolate to give it a bitter edge. My chocolates of choice are Callebaut or Valrhona. If you cannot find 62% chocolate, add a little cocoa powder to give the dessert that bitter edge.
The wine of choice would be red, either a tawny or vintage port or a big red like a cabernet. The idea is to have a wine that compliments the rich complexity of the chocolate.
Tastefully yours®

Chef Michael Hutchings

College Bound Cooking 101

I had a great time teaching a class to a group of teens at the Museum of Natural History. The premise was cooking basics for college bound teens and how to survive in the kitchen. I brought some of the science into the kitchen as well. The group was the Quasars. It is a great teen program that involves young people in the life sciences.

"Teen Programs

The Museum’s highly regarded Quasars to Sea Stars teen program educates and employs local teens through a four-year program which focuses on developing scientific knowledge and research skills, as well as important life skills such as public speaking and leadership.

Recruitment takes place every spring. Students currently in 8th grade attending Santa Barbara School District schools are eligible.

Quasars to Sea Stars is a science work-study program for teens ages 13–18. Students work closely with educators and scientists to learn about the natural world, taking classes on topics like entomology, zoology, astronomy, marine biology, and anthropology. Students learn important life skills such as public speaking, computer competency, resume writing, and leadership.

After completing 60 hours of community service, students can become paid staff members, working with Museum scientists and professionals in departments of their choice.

For questions about Quasars to Sea Stars, please contact Monica Ballon, Teen Programs Manager at [email protected] or 805.682.4711 ext. 172."

Here are a few comments fro the participants:

"That was fun, can’t wait to do it again!

 

Michael made cooking really fun and I got to try some things I’ve never eaten before

 

When can we do it again?

 

I didn’t know cooking could be so easy!"

Tastefully yours®

Chef Michael

Here is the class outline.

1.     Keep the work areas free of clutter, store little used items in drawers or cupboards

2.     Clean as you go.

3.     Knife Skills, avoiding cuts, effective use of paring and French knives.

4.     Boiling Water and how to salt and pepper foods.

5.     Eggs, Scrambled, Omelet, Poached

6.     Dinner 101, grilling chicken

7.     Basic Pasta with Fresh Basil and Tomato, Added Chicken Breast

8.     Microwave Magic

9. Fish and Vegetable Cooking

10. Basic Salad Dressing

11. Using A Rice Cooker with enhancements

12. Stir Fry stuff

 

Basic Tools

3-quart saucepan, optional 1 quart with lids

Apron, optional but handy

Cheese grater, various size holes

Cutting board

French knife, 10”

Frying pan, 10” non-stick, with lid

Kitchen shears. Optional

Measuring cups

Measuring spoon

Meat thermometer, optional

Mixing bowls, 1, 2, 4 quarts

Paring knife, 4"

Potato masher

Potato peeler

Potholder. padded cotton or silicon rubber

Roasting pan, optional

Rubber spatula, heatproof

Salad spinner, optional

Serrated knife 12 inches

Sieve

Spoons assorted kitchen spoons

Strainer, medium fine

Tongs, 10 inch

Whisk, large, small

Options:

Electric hand mixer

Blender

Food processor

Toaster or toaster oven

Microwave

Rice cooker

Casserole dish

Folding steamer

The Basic Pantry

Bay leaves

Canned broth: vegetable, chicken

Capers

Chili powder

Coffee, tea

Cornstarch

Curry powder

Dried beans

Dried thyme

Flour

Frozen pesto

Ground cumin

Hoisin sauce

Honey

Ketchup

Mayonnaise

Mustard, Dijon

Nutmeg

Oil: Olive, vegetable

Olives

Paprika

Pasta

Pasta marinara sauce

Rice, plain, wild mix, jasmine

Roasted peppers

Rosemary

Salt Pepper

Soy Sauce

Sugar

Sundried Tomatoes

Tomato paste

Vinegar, red wine, sherry

Worcestershire sauce

Emergencies

Fire! Have an ABC-Certified fire extinguisher and baking soda. Read the instructions that come with the extinguisher to be aware of its use.

First, do not panic.

Oven fire: Turn off the oven and shut the door. If the fire does not stop within a few minutes, call the fire department. Use the extinguisher.

Pan fire: Turn off heat source and cover with a lid. Use an oven mitt and move off the heat source.  If you can get the lid on, use the extinguisher. DO NOT THROUGH WATER ON as this can cause a flare-up. You can also use a damp towel for a small flame.

In a worse case scenario and the fire is spreading and you cannot control it, get out of the house and call emergency services.

Recipes

 

Grand Marnier

Grand Marnier named by Ritz

The exact formula for Grand Marnier – the orange-flavored, brandy based, sweet cordial similar to Curacao and Contra produced in France – is a long kept secret.

The process basically involves steeping orange peels and other ingredients in a wine brandy, then filtering and distilling the liquor to which sugar syrup is added. *A connoisseur of fine cognac, Louis-Alexandre Marnier Lapostolle had the innovative idea of blending cognac with a rare variety of orange from the Caribbean the “Citrus bigaradia”. At the time, oranges were luxury items, consumed mostly at special occasions, like Christmas.

Invented by Marnier Lopostolle, a French businessman, in the late 1800s, the name was suggested by Cesar Ritz of the famous Ritz Hotel. Ritz proposed the name half-derisively to the pompous little inventor, but apparently Lopostolle was delighted with the suggestion. He not only adopted the name but also invested a large sum in the new Paris Ritz Hotel

*The Grand Marnier® story began in 1827 when Jean-Baptiste Lapostolle founded a distillery in Neauphe-le-Château, France that produced fruit liqueurs. It was in 1876, when his granddaughter married Louis-Alexandre Marnier, the son of a wine-making family from the Sancerre region, that the Marnier Lapostolle family was born.

Auguste Escoffier, master chef of the hotel chain around 1900, used Grand Marnier in a number of preparations, such as Fraise Femina, strawberries macerated in sugar and Grand Marnier, then dressed on a bed of orange ice cream and topped with some of the liqueur of maceration.

Although Grand Marnier usually conjures up such culinary delights as Soufflé Grand Marnier and Canard a la Orange along with Crepes Suzette, desserts are indeed where the liqueur is at its best. Grand Marnier is indicated in the following recipes, but Cointreau or Curacao can work equally well. Another interesting choice would be Mandarine Napoleon, which is similar to grand Marnier but is tangerine based. Think of these liqueurs and another flavoring agent in your cooking arsenal. Here are a few of my favorite recipes using orange liqueur. Serve the sable cookies on the side.

Tastefully yours®

Chef Michael Hutchings

 

Note: Information from the Grand Marnier Web Page

What's for Dinner?

If you are an abalone, it's some sort of algae, dulce or seaweed. At The Cultured Abalone farm, abalone are fed 36 tons of kelp a week. In order to provide that amount of feed, Ben Beede, the owner of the farm, owns a kelp harvesting boat, a large truck and a permit from the State of California. The giant brown kelp is the primary food source for adult abalone. This forest-like plant can grow as much as three feet a day under ideal conditions.

It is a little more complicated than just going out and harvesting the seaweed. Depending on the time of the year, divergent areas along the coast of California are growing enough for a harvest. In addition, certain areas of coastline have been set aside as a sanctuary and there are permits to be obtained from the state.

The El Nino conditions as well a seasonal winds affect the nutrient upwelling from ocean depth which in turn affect the quality and growth rate of the seaweed. When there are cooler temperatures and more minerals present you have a darker colored kelp that is packed with more nutrients essential for optimal growth of the abalone. Another factor is the number of sea urchins that might be present. They are voracious feeders of kelp and can greatly reduce the amount of growth in the kelp forest.

There is an excellent article on the San Francisco Chronicle about the kelp harvest and the conflicts of using this natural resource. The essence of the article is that there is a need to balance the kelp harvest amongst the interests of commerce, the environment and the preservation of habitat. Click here for details.

Tastefully yours®,

Chef Michael Hutchings

Worldly Dessert

This is a devil's food chocolate cake that my wife, Christine Dahl,  created for a clients 80th birthday celebration. The birthday girl has been to over 100 countries over the course of her time, either living, visiting or consulting. The cake's design reflects those travels.

Tastefully yours®
Chef Michael

Devil's Food Cake with Chocolate Mousse Filling
Oceans and Continents in Fondant Icing

Culinary Trivia

This is a fun piece of culinary trivia. This print of mushrooms was displayed in my restaurant, Michael's Waterside, from 1982-1993. It now graces a similar position at Sly's in Carpinteria. You will have to visit the restaurant to find out where!

Tastefully yours®

Chef Michael Hutchings

When Life Hands You 100 Pounds of Lemons...

Author Harvesting Lemons

When life hands you 100 pounds of lemons (or you pick them yourself) DO NOT MAKE LEMONADE!

I was very happy to get a call from my friend James Sly of Sly's in Carpinteria. Santa Barbara has a number of small lemon groves on private estates where the fruit goes begging to be picked and we were invited to harvest some fruit. We picked a couple of hundred pounds in less than 30 minutes and hardly made a dent on what the trees produced. There were two varieties growing, the Meyers and the Eureka. 

Here are some rather dry descriptions of these two lemon varieties by Morton, J. 1987.

'Meyer'–a hybrid, possibly lemon X mandarin orange; introduced into the United States as S.P.I. #23028, by the agricultural explorer, Frank N. Meyer, who found it growing as an ornamental pot-plant near Peking, China, in 1908; obovate, elliptical or oblong, round at the base, occasionally faintly necked and furrowed or lobed; apex rounded or with short nipple; of medium size, 2 1/4 to 3 in (5.7-7.5 cm) wide and 2 1/2 to 3 1/2 in (6.25-9 cm) high; peel light-orange with numerous small oil glands, 1/8 to 1/4 in (3-6 mm) thick; pulp pale orange-yellow, usually in 10 segments with tender walls, melting, juicy, moderately acid with medium lemon flavor; seeds small, 8 to 12. Tends to be everbearing but fruits mostly from December to April. Tree small, with few thorns, prolific, cold-resistant; produces few water sprouts, and is only moderately subject to greasy spot and oil spotting. It is easily and commonly grown from cuttings. Does well on sweet orange and rough lemon rootstocks; is not grafted onto sour orange because it is a carrier of a virulent strain of tristeza. Grown for home use in California; in Florida, both for home use and to some extent commercially for concentrate though the product must be enhanced by the addition of peel oil from true lemons, since that from 'Meyer' peel is deficient in flavoring properties. Has been fairly extensively planted in Texas and in Queensland, Australia, and New Zealand.

'Eureka'–originated from seed taken from an Italian lemon (probably the 'Lunario') and planted in Los Angeles in 1858; selected in 1877 and budwood propagated by Thomas Garey who named it 'Garey's Eureka'. The fruit is elliptic to oblong or rarely obovate, with moderately protruding nipple at apex, a low collar at the base; peel yellow, longitudinally ridged, slightly rough because of sunken oil glands, medium-thick, tightly clinging; pulp greenish-yellow, in about 10 segments, fine-grained, tender, juicy, very acid. Fruits often borne in large terminal clusters unprotected by the foliage. Bears all year but mostly late winter, spring and early summer when the demand for lemons is high. Tree of medium size, almost thornless, early-bearing, prolific; not especially vigorous, cold-sensitive, not insect-resistant; relatively short-lived. Not suitable for Florida. Grown commercially in Israel. One of the 2 leading cultivars of California, though now being superseded by clonal selections with more vigor, e.g., 'Allen', 'Cascade', 'Cook', and 'Ross'. 'Lambert Eureka' is a chance seedling found in 1940 on the property of Horace Lambert in New South Wales. It is vigorous and productive. Morton, J. 1987. Lemon

If you read this far and suffered the dry education on lemons, come back later for the recipes. You do not have to make lemonade from lemons. In fact, there are a number of terrific foods you can make with lemons. Here are a few favorites,

Lemon Curd, Candied Lemon Zest, Lemon Roasted Chicken, Lemon Meringue Pie, Limoncello, Salt Preserved Lemons, Lemon Tart, Lemon Baked Seabass, Lemon Pound Cake, Bistecca Fiorentino, Lemon Bar, Chicken Picatta.

I am going to make Limoncello, Candied Zest and Salt Preserved Lemons from this harvest and will chronicle those efforts in a later blog.

Tastefully yours®

Chef Michael Hutchings

Daube of Beef

Daube of Beef

Classic are, well, classics. Mozart's 35th, the Parthenon, a Bugatti or Bogart movie all need to be enjoyed at a part of a rich heritage. The Beef Daube in one such dish. The daube is a quintessential beef stew, beef slowly braised in red wine, vegetables, and seasonings. Traditionally,  daube was cooked in a daubière, a heavy casserole or pot with a concave lid made of stoneware, earthenware or tinned copper. In the days of wood fires, the lid would be filled with water to help temper the heat and radiate heat around the stew. Modern ovens, with their even heat control lessens the need for an old fashioned daubière but it is still the sentimental favorite and widely used in Provence. Thus, most any stew cooked in this pot is called a daube. I used a bacon-wrapped top sirloin steak for the beef portion and market vegetable from the farmers market in Santa Barbara.

Tastefully yours®

Chef Michael Hutchings

Noah's Anchorage Dinner

This past Wednesday I was once again delighted to be part of a charity dinner for Noah's Anchorage. A group of chefs anchored by Chef Vincent Vanhecke of the Valley Club prepared this annual dinner at the Cabrillo Arts Center. As chefs we often have the opportunity to contribute to the welfare of the community. Noah's Anchorage is a program administered by the YMCA to assist at risk teens.

Participating chef’s included Vincent Vanhecke (Chef-Coordinator), Don Skipworth, Randy Bublitz, Michael Hutchings and Christine Dahl. The dinner was a multicourse menu with each chef preparing one of their specialties. Working out of a field kitchen requires planning dishes that translate well to catering on location. Were ably assisted by Jules Zlogar, dining room captain,  and the veteran waiters from the Biltmore.

Canapés

Caviar in a Bread Socle

Rillete of Duck

Goat Cheese Crostini

Chef Vincent

Salad of Asian Green Papaya

Chef Don and Carlos

Coulibiac of Halibut

Chef Randy, dished up by Chef Vincent

Daube of Beef

Chef Michael

Flower Power Chocolate Mousse

Chef Christine

Cabrillo Arts Dining Rooms

About Noah's Anchorage

Noah’s Anchorage Youth Crises Shelter - provides temporary shelter, crises resolution, and drop-in counseling to runaway, homeless and at- risk youth (ages 10-17) and their families. It is one of many programs offered by the YMCA.

From their web page: “NOAH'S ANCHORAGE YOUTH CRISIS SHELTER

Noah’s Anchorage Youth Crisis Shelter is a licensed residential group home for 10-17 year-old youth. We have been active in Santa Barbara county for over 30 years and are a trusted refuge and resource for youth and their families. Our services are available to the community 24 hours a day, 365 days a year. Noah’s Anchorage is the only shelter of its kind in our community.

More than just a “program,” Noah’s is a safe place for youth to stay while working through personal and family issues with the help of a caring, trained team of staff. If you or someone you know needs help with what’s going on at home, is contemplating running away, is at risk of being homeless, or just need of someone to talk to, Noah’s can help.

Services include:

1. Temporary shelter in a cozy eight bed house

2. Crisis resolution and support

3. Counseling for youth and their families

4. Workshops on youth issues

5. “Cooling off” periods

6. Individualized support services

7. 24 hour toll-free hotline

8. Linkage to community referrals

Street Outreach 

Noah’s provides on the street assistance to kids who find the streets to be their home. Our mobile counseling unit daily reaches out to kids on the street offering:

1. Food, clothing , and hot showers

2. Toiletries,

3. Clean socks,

4. Referrals to the Shelter for basic needs.

Most importantly, they go to where the kids congregate providing a listening ear. Kids are informed about the Shelter and can come for shower, use of a phone, and residential services if necessary.

Transitional Age Youth (TAY)

Our TAY staff works directly with youth between the ages of 16-24 who are dealing with issues related to self-sufficiency, independence, and development of personal potential.  These services are targeted to youth who are transitioning or have transitioned out of foster care, the juvenile justice system, or the Noah’s Anchorage residential program. 

who are exiting from or have exited from foster care or the juvenile justice system. dealing with issues related to self-sufficiency and navigating independence.”

Taste of Provence in Santa Barbara

Lavender and Olive Grove - Santa Barbara - Photo Christine Dahl

Santa Barbara resonates with the south of France. The city has been called the American Riviera and has a sister county relationship with Var in Provence. We have similar climates, agriculture and a lifestyle oriented to food, wine and the out of doors. It is little wonder that the cuisine of Provence resonates well in Santa Barbara. Our Farmers Market brings a year round bounty of herbs, organic eggs, incredible strawberries, haricot very, micro lettuces, still-live shrimp, local oysters, live abalone and a choir of seasonal fruits. The subtropical climate supports crops of bananas, kiwi, passion fruit, cheramoya, citrus, olives, avocado, raspberries, apples, broccoli and grapes to name a few. It makes cooking relatively easy due to this bounty of raw materials.

Cruise Ship Anchored off Stearn's Wharf

I have some 1500 volumes in my cook book collection. I seem to gravitate to the French volumes probably because of my early training under European chefs. I have extracted a collection of recipes from a number of volumes and adapted then to my own sensibilities and local products. They marry well with the lifestyle and local wine. All we need now is a Grand Prix down State Street.

Tastefully yours®

Chef Michael Hutchings

Taste of Provence in Santa Barbara

Shiitake Mushrooms a la Greque

Basil Palmiers with a Sun-dried Tomato Tapenade

Marinated Local Olives with Lemon and Thyme

Calamari in a Provencal Marinade with Saffron-Garlic Mayonnaise

Little Pates with Olive, Rosemary and Goat Cheese

Tomato-Basil Tart Tatin

Olive and Caper Tapenade on Ciabtta Crisps

Gougiere of the Sun – Olive, Sun-dried Tomatoes and Herbs

Brandade of Cod on Potato Coins

Fennel and Orange Salad with Arugula

Braised Artichokes with Penquito Beans

Cauliflower Toulonnaise – baked with peppers, tomatoes, onions and olives

Potato and Zucchini Cakes with Goat Cheese Mousse

Tian of Summer Vegetables

Fennel and Cucumber Salad on Baby Spinach

Haricot Vert Nicoise

Potatoes Emincee

Rosemary and Olive Oil Baked Potatoes

Tatin of Eggplant on Shepherd's's Greens

Pumpkin Gratin with Gruyere Cheese

Eggplant Custard with Tomato Coulis

Braised Chickpeas

Scallops with Basil and Tomato

Baked Seabass with a Black Olive Crust and Braised Baby Leeks

Ridgeback Shrimp with a Fennel Fondue

Tian of Lamb Loin Santa Barbara – Spinach, mushroom and tomato, Rosemary Jus

Roasted Duck with an Olive and Garlic sauce

Seven hour Braised Leg of Lamb with Roasted Vegetables

Grilled Lamb Shoulder with Herb of Provence

 

Apple Tart with Almonds and Pine Nuts

Peach Gratin with Honey Cake

Little Marvels – Pastry Biscuits

Pear in Puff Pastry with lavender Cream

Apricot Flan

Little Pots of Orange Cream

Fresh Berries with a Passion Fruit Curd

Chez Carey Restaurant

Menu Cover Chez Carey 1974

In the 1970s there was a restaurant in the city of Orange, Orange County, California that was located at 571 South Main Street. It was called the Chez Carey, after its founder Carey Muller. It was thought of as the finest dining experience in Orange County at the time. The restaurant billed itself as "One of the Great Restaurants of the Western World."

The inside cover of the menu goes on to state "From the gleaming crystal to the gently flickering candles...the exquisite china and rich decor...the continental service where gourmet cuisine is prepared at the table...the Chez Carey is dedicated to maintaining the highest standards of quality for a discerning clientele."

It was a restaurant that had a full quiver of pampering that is rarely seen today. The chairs were lush velvet wing-back chairs. Ladies had foot stools. There were strolling musicians right out of a Hollywood movie. For cigar lovers, there was a cigar cart that came to your table, and the matchbook had your name on it. The cigars were baptized in cognac before being served with the same ceremony as the food. When you left, your car was waiting for you, warmed and ready. This was not a place where the chef stacked the food on a plate. Service was in the dining room with the arsenal of flaming, carving and tossing table side.

Menu Inside Cover Chez Carey

For a budding chef, it was the ultimate job to have in Orange County to learn classic European cooking. The Chez Carey was an early training ground for me in 1974. I had been working at the exclusive Club 33 inside Disneyland for a couple of years and wanted to broaden my training. Fred Hossli was the chef in charge of the kitchen. He was a classically trained Swiss chef from the old school. I started in the "pantry' station under the wing a lady called Stania. There I became an expert at opening oysters, making crepes, preparing the dressings and setting up the mise en place for the dining room captains. Eventually I was given the position on the line working the broiler.

Menu Chez Carey Appetizers and Specials

The menu was very French Continental and came from the Escoffier tradition. It was their I learned the basics of stocks, sauces, grilling, sauteing and all the classic dishes that were featured on the menu. Chef Hossli's primary duty, other than overall kitchen management, was butchering the meats. This task was key to keeping food costs in line. He did not waist one scrap of meat or bone. The beef tenderloin, for instance, was cut in the classic manner. The small pieces were used for Stroganoff; the smaller steaks were sold as Grenadins; middle cuts were Tournedos and the large end was for the Chateaubriand; any trim from the side chain was put into the steak tartar; the scraps were roasted and used to make the meat stock; lastly, all the fat rendered from the roasting of the scraps went into a fat barrel that was collected by a tallow company who in turn paid the chef his "beer" money. Veal legs had a similar treatment whereby every ounce was turned into profit. This was a great lesson in kitchen economy that every chef should know.

Entrees Chez Carey

I have now been a chef for some 39 years and still use a number of the recipes I notated during my year in the kitchen. The Roquefort dressing uses what is now a fortune in Roquefort cheese. I occasional make the Potatoes Biarrritz and remember fondly learning to make the Pommes Souffles, souffle potatoes. They are a bit of a hat trick top make. The potatoes were best when aged; needed to be cut to the right thickness and shape and cooked in to stages. The first stage was a moderately hot oil then a second cooking to make them "blow." There were always duds that were gobbled up by the crew.

In future blogs I will post more on this icon from a bygone era. In the meantime, here is a blog that has a number of posts from past diners.

www.octhen.com/labels/Chez-Cary-Restaurant.htm

Tastefully yours®

Chef Michael Hutchings

Sustainable Seafood - Abalone

Red Abalone

Photo Fran Collins

 

We recently participated in a sustainable seafood event at the Ty Warner Sea Center. There were a number of local chefs preparing dishes from seafood designated as sustainable.

From the Sea Center’s web site: “The Santa Barbara Museum of Natural History Ty Warner Sea Center is a fun, engaging, interactive marine education facility located on Stearns Wharf. Owned and operated by the Santa Barbara Museum of Natural History, the Ty Warner Sea Center fulfills the mission of the Museum to inspire a passion for the natural world.”

 

I have had a long association with Ben Bede who owns and operates The Cultured Abalone farm in Goleta. We featured their farmed abalone with one of my classic preparations. I began using farmed abalone in 1981 with product from John McMullen’s Ab Lab in Port Hueneme. John at that time was under contract with the state fish and game department to reseed the wild stock. He approached me to see if we could use the product. The abalone he had was small, about 1-1/2 inch in the shell. I created an appetizer dish that quickly became very popular.

Chef Michael's Abalone "Chez Nous"

Photo Fran Collins

 

The Cultured Abalone sells red abalone in various sizes, the most popular being the 3-3-1/2 inch size. They are sold live by the pound. The farm is on shore and is a model of sustainability. The primary feed for the abalone is the brown kelp that is abundant off the shores of California. The water that flows out of the farm is cleaner than the intake fro the sea.

Chef Michael Hutchings cooking Abalone

photo santabarbara.com

I will post more on this subject later this month. I am working on a story with a magazine called Edible Santa Barbara and will have some photos from the farm to post in about 10 days. In the meantime, you can dine on abalone at Sly's in Carpinteria. Chef James is savvy enough to make a simple egg-battered abalone that allows the product to be enjoyed.

 

Tastefully yours®

 

Chef Michael Hutchings

P.S. There is a song about abalone that was written in the city of Carmel by affectionados of the local mollusk. Some were luminaries in the literary world and others just poetic eaters. MH

The Abalone Song

"In the halcyon art colony days, Bohemian writers and artists congregated on Carmel beaches to beat, feast and sing about that wondrous mollusk.

 

Oh some think that the Lord is fat,

And some that he is bony

But for me, I think that he

Is like an abalone.

Oh some drink rain and some champagne,

And whiskey by the pony

But I will try a dash of rye

And a hunk of abalone.

Oh some like ham and some like jam,

And some like macaroni,

But our tom-cat he lives on fat

And juicy abalone.

George Sterling

Some stick to biz, some flirt with Liz,

Down on the sands of Coney

But we, by hell, stay in Carmel,

And nail the abalone.

Sinclair Lewis

 

The more we talk, the more they make,

In deep-sea matrimony.

Race suicide will ne'er betide

The fertile abalone.

Michael Williams

 

I telegraph my better half

By Morse or by Marconi

But when in need of greater speed

I send an abalone.

Oh Mission Point's a friendly joint

Where every crab's a crony

And true and kind, you'll never find

The faithful abalone.

He wanders free beside the sea,

Wher'er the coast is stony.

He flaps his wings and madly sings,

The plaintive abalone.

George Sterling

 

Some live on hope and some on dope

And some on alimony

But bring me in a pail of gin

And a tub of abalone.

Anonymous

 

We sit around and pound and pound,

But not with acrimony,

Because our object is a gob

Of sizzling abalone.

Oh some folks boast of quail on toast

Because they think it's toney,

But I'm content to pay my rent

And live on abalone.

        Reported by Sharron Lee Hale 1980 in her book A Tribute to Yesterday"

 

 

 

Fire!

View from Montecito Street

Smokey Sun Toward the Mesa Area

Western flank from Mesa area 4/8/09

Hi all

Another major fire, three within in one year! This is a view from our my office by the fig tree and from near our home in the mesa area across the valley late Wednesday afternoon. Condition could not be worse, 100 degree heat, high winds, low humidity and a fuel load that is over 40 years old. I threatens to get into the heart of the city. There are some 1200 fire fighters and an fleet of aircraft fighting the blaze. We could see the choppers shuttling between their water source downtown and the fire line up on the riviera and Mission district. Their chopping report could be heard all night as they continued to drop hundreds of gallons of water on hot spots. Late that night from a vantage point further up TV Hill, we could see numerous convoys of fire brigades racing from distant points with emergency lights on. They were on their way to the front lines for the battle.

Some 18,000 people have been evacuated all the way down to the main street of town, State Street. Homes, once again, are being lost to a wildfire. Earl Warren Show Grounds looks like a siege camp from a war zone. The cause in unknown at this time but it is sure to be related to human activity by fault or accident.

Jesusita Fire from TV Hill

Mark Twain's Steak of Choice

Twain's Porterhouse

Mark Twain Circa 1907

One of Mark Twain's favorite meals was pan fried porterhouse steak with mushrooms and peas. Sometimes you just have to have a great steak. Happily beef fits into low carb dining very well. Steak houses originated in New York in the 1800's with place like Delmonico's (1827) and Peter Luger's (1887). During that era a 'porter house' was a coach stop where travelers could dine on steak and ale. In the U.S. around 1814, a porter house keeper in New York City began to serve this steak, and it gained widespread popularity. There are only two porterhouse steaks per hindquarter. Buy nothing less than choice. Prime grade is preferred for its flavor and tenderness but a four week aged choice grade can be excellent as well. Look for meat that has a bright, fresh color and shows streaks of marbling. Here is my version of Mark Twain's Porterhouse. If you have more modest appetites, prepare half of the recipe.

Tastefully yours®

Chef Michael Hutchings

Yield 4 portions

Ingredients:

4 Porterhouse Steaks, 22-24 ounces each.

Salt and freshly ground pepper, coarse.

1 pound portabella, shiitake, chanterelle or other fresh mushroom, cleaned and sliced.

2 shallots, peeled, thinly sliced.

1 clove garlic, minced.

1/2 cup red wine such as cabernet sauvignon or merlot.

1/2 cup reduced veal stock or demi glace. See note.

1 Tablespoon parsley, washed, dried and leaves finely chopped.

3 Tablespoons unsalted butter.

2 cups shelled peas, fresh or frozen.

1 Tablespoon butter.

Salt and pepper to taste.

Method:

Allow the steak to sit out, covered, for 20 minutes to warm up. Meanwhile, place the shallots and a little butter in a heavy bottom sauce pan and saute until lightly golden. Add the mushrooms and season lightly. Saute the mushrooms until they have given up some of the water and dried up slightly. Add the wine and reduce to a glaze. Add demi glace and simmer to meld flavors. Adjust salt and pepper.

Season the steaks with salt and pepper. Pan fry the steaks in a little vegetable oil over moderately high heat. Otherwise, grill the steak on the BBQ to your desired degree of doneness.

Blanch the peas in salted water until tender. Time will vary depending on the type and freshness of the peas. Frozen peas may only need defrosting. Toss the peas in butter and season them. Fresh mint julienne strips give add a nice flavor twist.

Serve the steak on a hot plate with the mushrooms on top and a side of peas.

Note: Veal demi glace is available at http://www.morethangourmet.com. Lazy Acres in Santa Barbara also carries the Demi Glace Gold line in the cheese section. You can also see my web site for a recipe to make your own demi glace as well as tips on grilling meat. 

Truffle of a Chocolate Kind

Who does not like chocolate? These are some of the easiest truffles to make. It is very handy to have a few made up in advance and kept in the freezer for guests. Truffle flavorings are endless. Some of the more exotic truffles use single origin, organic chocolate and flavor additions such as designer salts. I am a great fan of lavender and it is abundant at our local Farmers Market. If fresh lavender is not available, use the vanilla bean in its place.

Tastefully yours,

Chef Michael

Tired Old Favorites

In his book "Between Bites", James Villas recounts a life driven by "a passion for fine cuisine and the good life." His tenure as food writer for Town and Country magazine spanned the explosion of interest in all things gastronomical from the late seventies onward. During a stint at a restaurant, James Villas recounts the classic dish Chicken Pojarski being prepared. It is a classic dish, usually done with veal. The story goes that an innkeeper named Pojarski, created the dish which was a favorite of the Czar.

I was inspired to layer the farce with a slice of cooked foie gras and serve it with a truffle-Madeira sauce. The breading is done with brioche.

 
Chicken Pojarski


Tastefully yours®
Chef Michael Hutchings

Garden Party for CAMA

We were delighted to prepare a garden party for CAMA, a local organization that supports the arts 

in Santa Barbara. A perfect spring day provided the foil for a hidden garden your that forms this annual fundraiser. 

Guests tour some of the splendid gardens of private estates in the Santa Barbara area. Santa Barbara's legendary climate allow plants from all plant zones to thrive. We have had olive groves, banana plantations (Seaside Banana Farm), citrus groves, macadamia nuts as well as being an area noted for the flower business. The area is home to orchid estates and greenhouses producing gerbera daises. It is little wonder that the area has some of the finest private gardens in the country.

Tastefully yours®

Chef Michael Hutchings

In their own words, "The history of CAMA begins in the fall of 1919 when a group of community-minded Santa Barbarans came together in the optimistic years following World War I to create the Civic Music Committee. Their intention was to present the finest in musical performances, including the new Los Angeles Philharmonic, founded by philanthropist William Andrews Clark, Jr. that same year. The group's work was taken over by the Community Arts Association’s Music Branch in 1926, which in time evolved into today's Community Arts Music Association (CAMA).

Since the 1920s, CAMA has presented such legendary artists as Pablo Casals, Sergei Rachmaninoff, Vladimir Horowitz, Jascha Heifetz, Igor Stravinsky, Artur Schnabel, Isaac Stern and Marian Anderson, with yearly performances from the Los Angeles Philharmonic. Since the 1950s the orchestra series has expanded and the concert annals now include virtually every great orchestra of the world, from the New York Philharmonic to the Royal Concertgebouw Orchestra."

Fanciful Vegetable Crudités with Aioli and Ranch Dressings

Domestic and Imported Cheese with Seasonal Fruits

Passed Hors d'Oeuvres

Basil and Sun Dried Tomato Quiche

Smoked Salmon Mousse with Shrimp on Brioche

Burlington Chicken Salad Croute

Chocolate-Cognac Truffles

Blackberry Tartlet with Pastry Cream

Confit of Orange Zest

Raspberry Tartlet with Lemon Curd

Homemade Lemonade and Old Fashioned Ice Tea

Sea of Glasses Awaiting a Beverage