The Central Coast Wine Classic at Hearst Castle showcases chefs and vintners from around the USA. My association with the event reaches back to 1985 when the event started. Michel Richard of Citronelle was the first guest chef. The event was in its infancy and lacked the planning sophistication that evolved over serveral event cycles. At that first event, the kitchen was untented, lighting was minimal, there was no bread or coffee and the waiters had to trudge up and down three flights of stairs to the dining area around the Neptune Pool. In any event, that first evening was magical with the stunning setting of the Hearst Caste and Michel Richard's innovative cuisine. In contrast, the current iterations of the CCWC dinner at Hearst Castle is as complex and sophisticated as a shuttle launch. See my post of August 20 for some of those details.
My role at the 2010 dinner was to cater the hors d'oeuves for the 250 guests as they emerged from a private tour of the Castle. Guests are served around the Neptune Pool while sipping champagne. The canape service is actually more complex than that of the guest chefs as I produce some 1,800 canapes in six different varieties to be consumed in 90 minutes. I went decidedly classical with the hors d'oeuvres and featured a few of my star recipes such as the cultured abalone from the aqua farm of the same name, The Cultured Abalone. The abalone is always welcomed as it is rarely seen on any menu. They are a "cocktail" size" of 1-1/2 inch and make a perfect bites. The foie gras was A grade Hudson Valley foie gras simply sauteed and set on an onion confit that Chef Alain Chapel use to serve with Pate de Grive. The confit works well as a relish for rich foods. The potato chips with truffle-onion dip was a playful spoof on the 1950's ruffled potato chips with sour cream and Lipton soup mix.
Tastefully
Chef Michael Hutchings
Michael's Catering
Santa Barbara
Photo Bob Dickey
Reception at the Neptune Pool
Photo Bob Dickey
Reception at the Neptune Pool
Planning for Production
Michael's Catering Canapes
Cocktail Abalone with Meyer Lemon Emulsion
Potato Crisps with Black Truffle-Onion Dip
Casitas Pass Squab Breast on French Lentils
Parmesan Wafers and Goat Cheese Mousse
Lobster Macedoine in Croustades
Gougiere Puffs
Foie Gras and Chapel's Confit on Brioche
Gougiere - Gruyere Cheese Puffs
Photo Bob Dickey
Squab Breast on French Lentils
Lobster Crustades with Oscietra Caviar
Parmesan Frico with Goat Cheese Mousse
Foie Gras Escalopes with Chapel's Onion Confit
Cooking Foie Gras Escalopes
Photo Bob Dickey
Cultured Abalone
Photo Bob Dickey
Chips and Dip
Potato Chips with Truffled-Caramelized Onion Creme Fraiche
Champagne Service at the Neptune Pool
Onion Confit "Chapel"
