Coastal Cooking with Chef Michael Hutchings

A Little Wonka for All My Friends

 

Martin and Patricia as Oompa-Loompas

 

Backyard Fantasy

  

As a caterer, we help people celebrate special occasions. The most fun, unusual celebration we have catered was a baby shower with a Willie Wonka and the Chocolate Factory theme. Witness the above photos for a sense of the fun decor and theme that the hostess created. Martin and Patricia were great sports and donned the crazy outfits that the hostess provided.

The food was part of the atmosphere as well with a lot of emphasis placed on op-art design with lots of bold color, from purple bread and potatoes to colorful fruits and beverages. Guests were surprised that the food also tasted great. Christine Dahl created funs desserts that included a crazy hat cake and Snozberry Tarts. The chocolate fountain was a natural.

Chef Michael

Michael's Catering

Wonka Menu

Yellow Tomato Soup with Basil

Roast Beef Sandwiches on Rolls

Grilled Purple Eggplant and Orange Pepper Sandwiches

Served on Purple Brioche

Smoked Salmon on Brioche Rounds - Open Faced

Mashed Potato Bar

Purple Potatoes and Golden Potatoes

Cheddar, Scallion, Peppers, Artichokes, Roasted Tomatoes, Sour Cream, Butter

Porcupine Fruit Display

Op Art Fruit Display in a Carved Watermelon

Ice Tea and Jaimica at the Bar

lemons and limes, sugars

Chocolate Martini - Chocolate Decor

Pastries By Christine Dahl

 

 

Wonka Buffet

 

Dessert Buffet

   

Chocolate Fountain

 

Beverages

 

Martin with Chocolate Wonkatini

  

Amazing Cakes

 

Chef Christine Dahl Dressing Wedding Cake

 

Christine Dahl of Christine Dahl Pastries creates amazing cakes with stunning designs. Further, the beauty is more that "Fondant" deep, they taste great as well. Preparing cakes from well tested recipes using fresh ingredients insures flavors that pop in the mouth.

Chef Christine's mastery of cake design is evident in the perfectly level layers, even application of the fondant icing and decorative applications that create visually stunning masterpieces of edible art. The final touch is the arrangement of floral elements that accentuate the theme of the wedding.

Enjoy!

 

Bride-Groom Ready Cake for 150 Guests

 

Wedding at the Cabrillo Pavilion

   

Elegant Simplicity at De La Guerra Adobe

Stunning Quilted Effect with Dragees

 

Classic Elegance

 

Stunning New Design

 

Master Chef at Work
 
 

 

Hearst Castle Catering - Kitchen Perspective

Hearst Castle - Chef's Dinner

 

All Photos Bob Dickey Unless Noted

Dinner at Hearst Castle in the Mist

If you have been following the blog thread about the Central Coast Wine Classic dinner at Hearst Castle, this will complete the thread. Archie McLaren, the director of the CWCC, has always brought together a great assemblage of wines, wine makers, chefs, entertainers and volunteers for this spectacular event at Hearst Castle. The dinner is the showcase of the CCWC week and this year featured New Orlean's chefs Emeril Lagasse of Emeril Lagasse Foundation, Susan Spicer of Bayona and Tory McPhail of Commander's Palace.

Six courses are served in a matter of four hours to 250 guests by a crew of nearly 100. Working out of a field kitchen, the chefs and support team finishes the preparations of the various courses. Much of the prep is done in their restaurant based kitchens in New Orleans and in local borrowed kitchens. Critical, last minute preparations are done on site for quality.

If you have never been around a busy kitchen or catering service in action, it all looks a bit impossible. The seemingly uncontrolled chaos really follows a logical plan of action demanded by the nature of the dish being served. The whole focus is bringing a dish to the table with the best quality possible. To achieve this, each chef acts like a orchestral conductor timing all the cooking elements to the best end.

At this point in the dinner, all of my 1,800 hors d'oeuvres had been served so I helped run one of the four dish-up lines and help with the special requests. Each dish-up line had 5-7 crew members to plate the food. It is done Ford factory style with each person responsible for one element on the dish as plates slide toward the serving trays, down to someone to clean the edges of the plate and place a lid on top. Chaffing dishes down the middles and mushroom heater overhead as well as plates from a Sterno® heated hot box all conspire to keep the food hot.

Co-ordinating chef James Sly managed another very successful CCWC dinner and allowed the visiting chef's the opportunity to dazzle the guests. This is truly one of the great events in America and it is a privilege to play a part.

Tastefully,

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

Photo Michael Hutchings

Kitchen Menu Copy

 

Photo Michael Hutchings

Field Kitchen Prep

 

Photo Michael Hutchings

Chef Emeril Lagasse Preparing Pork Cheeks

 

Chef Susan Spicer

 

Chef Tory McPhail

 

Crab Gratin In Progress

 

Photo Michael Hutchings

Emeril's Inferno - Deep Frying!

 

Photo Michael Hutchings

Dish-Up in Action

 

Creole Tomato Ceviché

   

Crab and Artichoke Gratin

 

Bone Marrow Crusted Redfish

 

Crispy Smoked Quail Salad

 

Confit Pork Cheeks

 

Dessert Trio

 

Photo Michael Hutchings

"Anticipation"

 

Photo Michael Hutchings

 

Plating Redfish

 

Chef Susan Spicer with Crab Gratin

 

Photo Michael Hutchings

Rube Goldberg Dish-Up Machine

 

Chef Emeril Lagasse Saucing Pork Cheeks

 

Dessert Trio Dish-Up

 

Off to Dining Area

 

Co-Ordinating Chef James Sly
 

     
 
 
  

 
     

What's New for fall Menus at Michael's Catering?

 

 

Brillat Savarin, that famous gourmand from the 18-19th centuries, is often quoted as having said, "A new dish brings more happiness to mankind than the discovery of a new star." With that being said, mankind should be in perpetual bliss with the millions of dishes conceived of on modern times. Witness the enormous number of cook books, food magazine, TV shows, and on-line sources that have endless new dishes.

I am quite happy to be adding to that celestial array of dishes with some new menus for the fall and winter catering season.

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Hors d’Oeuvres

Vegetarian $30.00 per dozen

Chilled or Room Temperature:

Artichoke Hearts with Green Olive Puree

Marinated Vegetable Rolls with Wasabi Mayonnaise

Winter Truffle Deviled Egg Salad on Crustades

Chevre Mousse, Tomato Confit and Basil Tartlet

Blue Cheese Wafers with Brie Mousse and Walnuts

Warm:

Mushroom Pot sticker with Green Curry Glaze

Gougères - Gruyere Cheese Puffs

Brie and Caramelized Orange-Onion Tartlets

Risotto Cakes with Truffle Oil with Thyme

Saffron Risotto Cakes with Aioli

Quinoa Cakes with Asparagus, Balsamic Vinaigrette

Mini Brioche Grilled Cheese Sandwiches

Herb Stuffed Mushroom Caps with Parmesan Persillade

Seafood $38.00 per dozen

Chilled or Room Temperature:

Smoked Salmon Roulade with English Cucumber and Dill

Petit Lobster “Club” on Brioche ($5.00 additional charge)

Maine Lobster and Tarragon Tartlets

Curry Shrimp Salad on Daikon Radish

Potato Latkes with Local Smoked Salmon and Dill Crème Fraiche

Spicy Ahi Tuna Roll with Daikon Sprouts

Warm:

Oysters Florentine with Grimolata Bread Topping

Mini Shrimp Pizza with Andouille and Caramelized Onions

Crab Cakes with Mango Salsa

Marinated Shrimp Skewers with Marie Rose Sauce

Deviled Crab Stuffed Mushroom Caps

Poultry, Meat & Game $36.00 per dozen

Chilled or Room Temperature:

Organic Chicken Apple Sausage, Confit Onion and Whole Grain Mustard on Pepper Bread

Herbed Crepes spiral with Deviled Free-Range Chicken

Prosciutto Roulade with Ricotta and Melon

Thai Beef Summer Rolls with Mint

Mini Twice- Baked Potatoes with Pancetta “Biarritz”

Prosciutto di Parma, Aged Manchego and Arugula on Crostini

Beef Tenderloin, Arugula, and Horseradish Crème on Toasted Brioche

Tenderloin Skewers with Grain Mustard Tarragon Demi Glace

Duck Confit and Wild Rice Cakes with Cherry Chutney

Warm:

Marinated Chicken Skewers: Lemon-Rosemary Glaze

Pulled Pork Empanadas with Espelette Pepper Mayonnaise

Pork Shoulder w/ Quinc Preserves on Toast

Petite Angus Burgers with Confit Onion-Tomato on Pepper Brioche

Thai Beef Short Ribs in a Yukon Gold Potato Cup

Bacon Wrapped, Chorizo-Almond Stuffed Dates

Minimum Order Four Dozen per Menu Item

Twelve Dozen Minimum Order

Order Must be Places 72 hours in advance

Priced Confirmed When Orders Placed

Items are Seasonally Available

Paella at Home

People frequently ask a chef one of two questions: "What would be your last meal?" Or they ask "What to you eat at home?" I have to say that at home we eat very well and think about our evening meals with great anticipation.

My new favorite dish to cook is Paella. It's like curry in that the variations are endless. My variations have included vegetarian versions, new seafood variants that use rice pasta instead of rice and differing combinations of the classic chicken, sausage, shellfish and vegetables. The sausages in this version had a nice spice and gave the dish sparkle and the artichoke bottoms added a nice balance.

The ingredient list may seem long but once your have it all in place, the cooking time is less that 30 minutes. See the recipe below.

Tastefully,

Chef Michael

Michael's Catering

Santa Barbara, CA

 

"Sofrito" 

 

"Mise en Place" Awaiting its Turn

  

Paella Ready to eat

 

 
 

 

Corporate Catering

We do catering, all sorts of catering. In a given week we might make 1,500 cookies for school event, cook and elegant dinner for eight, cater a wedding for 150 and prepare canapes at Hearst Castle. Recently we catered a corporate sponsored retreat at an educational institution. Corporate catering requires perfect timing to support the goals of the event.

Catering on location demands detailed planning to be successful. We work with check lists and check lists for check lists to manage the details that make it all happen.

 

Breakfast Buffet On Location

 

Beverage Station
 

 

Brunch - Breakfast - Lunch - Dinner - Breaks

Brunch

Omelets and Egg Dishes

Denver Omelet - Peppers, Ham and Bacon

Scrambled Eggs

Eggs Baked with Potatoes, Leeks and Gruyere Cheese

Assortment of Cereals

Fresh Berries and Sliced Fruits

Bagels, Croissants and Breakfast pastries

Italian Potato Salad

Local Greens with Dressings and Garnishes

Poached Salmon with Basil-Tomato Salsa

Roasted Chicken with Natural Jus

Rosemary Potatoes

French Green Beans with Caramelized Onions

Pre made Sandwiches To Go

Beef, Ham, Turkey

Lettuce, Tomato, Pickles and Condiment Packs

Assorted Cookies, Brownies and Fruit Bars

Breakfast

SB Breakfast Burrito Buffet

Filled to Order Burritos

Sausages

Bacon

Breakfast Potatoes

Peppers and Onions

Scrambled Eggs

Fresh Salsa

Tapatillo Hot Sauce

Flour Tortillas

Fresh Fruit Salad

Assorted Mini Muffins

Assorted Yogurts

Bottled Juices 0 Orange, Cranberry, Grape, Apple)

Coffee and Tea Service

On Consumption

Coke, Diet Coke, Sprite, Pellegrino Orange

Water Station - Matalija Spring Water

Self Serve Breakfast

Sausages

Bacon

Cheddar and Swiss Cheeses

Scrambled Eggs

Biscuits

Croissants

Bagels

Breakfast Pastries

Fresh Fruit Salad

Assorted Mini Muffins

Assorted Yogurts

Bottled Juices 0 Orange, Cranberry, Grape, Apple)

Coffee and Tea Service

Ketchup, Tapatillo, Mayonnaise

On Consumption

Coke, Diet Coke, Sprite, Pellegrino Orange

Water Station - Matalija Spring Water

Breakfast at the Ranch

Omelet Station

mushrooms, cheese, peppers, scallions, tomatoes

artichokes, avocados, 

Breakfast Ham, Sausages, Bacon

Breakfast Potatoes

Assorted Cereals and Granola

Fresh Cut Fruits and Dried Fruits

Assorted Breads, Bagels, *Muffins

Jams, Jellies, Cream Cheese and Butter

Sliced Seasonal Fruits

Fresh Berries - Blueberries, Raspberries, Strawberries

Fresh Fruit Juices

Milk and Low fat Milk

Breakfast Special

(Plain and Fruited Pancakes, French Toast and Eggs)

*Danish and Sweet Rolls

*Coffee and Tea Service

Lunch

Luncheon

Garden Greens Salad

Balsamic Vinaigrette and Ranch Dressing

Grilled Chicken Breast

Mixed Rice Pilaf

Medley of Summer Squashes

Whole Wheat and White Rolls

Chocolate Layer Cake

Lemon Layer Cake

Ice Tea

Bottled Water

Coffee and Tea Service

Coca Cola Sodas (on consumption)

Water Station - Matalija Spring Water

Mediterranean Luncheon

French Lentil Soup

Turkey, Roast Beef, Black Forest Ham

Variety of Cheese

Condiments

Lettuce, Tomatoes and Pickles

Assorted Breads and Rolls

North African Beef Stew

Moroccan Chicken

Roasted Eggplant, Tomatoes and Zucchini

Assorted Cookies, Brownies and Fruit Bars

Fresh Sliced Fruits and Berries

All American Luncheon

Chili Con Carne

Turkey, Roast Beef, Black Forest Ham

Variety of Cheese

Condiments

Lettuce, Tomatoes and Pickles

Assorted Breads and Rolls

Cole Slaw

Hamburgers, Cheese Burgers, Grilled Vegetable Burgers

All Beef Hot Dogs

Condiments, Pickles, Tomatoes, Lettuce and Onions

Baked Beans

Assorted Cookies, Brownies and Fruit Bars

Fresh Sliced Fruits and Berries

Sandwich Buffet Large Groups

Cold Roast beef

Buffet ham

Breast of turkey

Swiss Cheese

Cheddar Cheese

American Cheese

Grilled Zucchini, Mushrooms and Peppers

Assorted Breads and Rolls

Sandwich Condiments

Fresh Fruit Salad

Potato Salad

Assorted mustards

Coffee

Ice Tea and Lemon

On Consumption

Coke, Diet Coke, Sprite, Pellegrino Orange

Water Station - Matalija Spring Water

Tex Mex Luncheon

Chicken Tortilla Soup

Turkey, Roast Beef, Black Forest Ham

Variety of Cheese

Condiments

Lettuce, Tomatoes and Pickles

Assorted Breads and Rolls

Mexican Corn, Jicama and Black Bean Salad

cilantro dressing

Grilled Chicken Veracruz with Capers, Olives and Herbs

Tri Tip with Roasted Tomato Salsa and Corn Tortillas

Santa Maria Style Penquinto Beans

Grilled Vegetables

Mexican Flans and Wedding Cookies

Fresh Sliced Fruits and Berries

Italian Luncheon

Chicken Soup with Orzo Pasta

Turkey, Roast Beef, Black Forest Ham

Variety of Cheese

Condiments

Lettuce, Tomatoes and Pickles

Assorted Breads and Rolls

Mixed Salad Greens, Heirloom Tomatoes & Mushroom Vinaigrette

Chicken Parmesan

Orechetti Pasta with Roasted Garlic, Tomato and Basil

Fresh Pan Wilted Baby Spinach Assorted Cookies, Brownies and Fruit Bars

Fresh Sliced Fruits and Berries

Asian Inspired Luncheon

Asian Shrimp and Spinach Soup

Turkey, Roast Beef, Black Forest Ham

Variety of Cheese

Condiments

Lettuce, Tomatoes and Pickles

Assorted Breads and Rolls

Chinese Salad - Sprouts, Cabbage, Bamboo - Ginger Dressing

Ginger-Orange Glazed Chicken

Teriyaki Beef Kebobs

Steamed Brown Rice

Stir Fried Vegetables

Fortune Cookies

Assorted Cookies, Brownies and Fruit Bars

Fresh Sliced Fruits and Berries

Mixed Luncheon

Chicken Gumbo Soup

Turkey, Roast Beef, Black Forest Ham

Variety of Cheese

Condiments

Lettuce, Tomatoes and Pickles

Assorted Breads and Rolls

Chopped Greek Salad - Olives, Feta, Tomatoes Cucumbers

citrus vinaigrette

Roasted Chicken Breast with Mole Sauce

Sirloin Steak with Chimi Churi Sauce

Black Beans and Rice

Broccolini with Garlic

Assorted Cookies, Brownies and Lemon Bars

Fresh Sliced Fruits and Berries

Sandwich Buffet Large Group

Cold Roast beef

Buffet ham

Breast of turkey

Swiss Cheese

Cheddar Cheese

American Cheese

Grilled Zucchini, Mushrooms and Peppers

Assorted Breads and Rolls

Sandwich Condiments

Fresh Fruit Salad

Potato Salad

Assorted mustards

Coffee

Ice Tea and Lemon

On Consumption

Coke, Diet Coke, Sprite, Pellegrino Orange

Water Station - Matalija Spring Water

Italian Luncheon

Penne Pasta with Classic Sauces

Basil Marinara

Bolognese - meat ragout

Alfredo

Cheese Tortellini with Mushrooms

Spinach Lasagna with Chicken

Side of Reggiano Parmesan

Italian Ratatouille

Caesar Salad with Grissini (bread Sticks)

Tiramisu Cake with Coffee Custard Sauce

Ice Tea

Santa Barbara Luncheon

Cream of Roasted Tomato Soup

Parmesan Cheese Croutons

Deli Display

Turkey, Roast Beef, Black Forest Ham

Variety of Cheese

Condiments

Lettuce, Tomatoes and Pickles

Assorted Breads and Rolls

Caesar Salad with Reggiano Parmesan

Grilled Turkey Tenderloins, Herb Jus

Grilled Flatiron Steam with Caramelized Onions

Medley of Market Vegetables

Yukon Gold Garlic Smashed Potatoes

Fresh Sliced Fruits and Berries

Old Fashioned Strawberry Shortcake

fresh berries and whipped heavy vanilla cream 

Dinner

Taste of Spain

Asturian Bean Ragout

Spanish Olives Marinated in Orange and Thyme

Traditional Catalan Flat Bread with Caramelized Onions, Peppers and Manchego Cheese

White Mushrooms with Garlic and Parsley

Lentil Salad with Blue Valdeon Cheese

Extremaduran Cold Tomato and Bread Salad 

Farmers Market Vegetable and Chicken Paella

modern twist on the Spanish Classic

with linguica sausage and Allioli (garlic mayonnaise)

Tarta de Santiago

almond cake with fresh berry sauce

Coffee Service

Italian-American Dinner

Minestrone Soup with Basil Pesto and Parmesan

Caprese Salad with Boccancini, Tomatoes on Arugula

Olive Oil and Balsamic Glaze

Breast of Chicken Marsala

Linguini with White Clam Sauce

Saffron Rice Pasta Risotto

Reggiano Parmesan

Broccoli Rabe with Roasted Garlic

Lemon Gelato and Biscotti

Fresh Sliced Fruits and Berries

French Dinner

Lobster Bisque

Salad of Montecito Greens with Warm Goat Cheese 

citrus vinaigrette

Tenderloin of Beef with Exotic Mushrooms

Pinot Noir Demi-Glace

or

Shiitake Mushroom Crusted Breast of Chicken

tarragon jus

Potatoes Fondant

Grilled Asparagus

Warm Chocolate Cake with Caramelized Peaches 

McConnell’s Vanilla Bean Ice Cream

or

Fresh Peaches and Raspberries

D’Angelo Breads and Butter

Americana Dinner

Manhattan Clam Chowder

Baby Arugula and Spinach Salad

candied pecans, sundried cherries,walnut oil dressing

Roasted Top Sirloin Steak with Grilled Portabella Mushrooms

Sauteed Mahi Mahi Fillets with Mango Chutney

Yukon Gold Potatoes Fondant

French Green Beans with Shallots

Creme Bruleé

Fresh Berries and Sliced Fresh Fruits

French Bread and Butter

Brisket Dinner

Cream of Asparagus Soup

Iceberg Wedge with Creamy Blue Cheese Dressing

and wine tomatoes

Braised Brisket of Beef Brooklyn Style

BBQ Spiced Salmon

Garlic Mashed Potatoes

Carrots, Pearl Onions and Peas

Chocolate Roule Marquise with Raspberries

Fresh Sliced Fruits and Berries

Assortment of Dinner Breads

North Eastern Dinner

New England Clam Chowder

Local baby Lettuces with Heirloom Cherry Tomatoes

hot house cucumbers balsamic dressing

Roasted NY Strip with a Red Wine-Shallot Jus

Seared Local White Seabass with Mango Salsa

Sweet Potato and Yukon Gold Gratin

Medley of Summer Squashes

Key Lime Tarts

Fresh Sliced Fruits and Berries

Assortment of Dinner Breads

BBQ Dinner

BBQ Chicken

BBQ Beer-Braised Short ribs

Brisket of Beef

Chili with all the Fixings

cheddar cheese, onions

Chicken Wings Buffalo Style

with celery and blue cheese dressing

Steakhouse Fries

Corn on the Cobb

Adult Mac and Cheese

Mixed Salad with Dressings and Garnishes

The Best Garlic Bread

Peach Cobbler

McConnell’s Vanilla Ice Cream

Fresh Sliced Fruits and Berries

Eclectic Dinner

Scotch Broth - Lamb-Barley Soup

Caesar Salad with Imported Parmesan

Beef Tenderloin Tips with Mixed Peppers and Mushrooms

Snapper Saute with Capers, Lemon and Herbs

Pearl Pasta Risotto Style

Blue Lake Beans, Carrots and Cauliflower medley

French Apple Tart Tatin

Whipped Creme Chantilly

Fresh Sliced Fruits and Berries

Deluxe Dinner

Chef’s Mushroom Soup

Summer Salad Greens with Shaved Parmesan

heirloom tomatoes, Sherry-Walnut Vinaigrette

Roasted Beef Tenderloin with Pinot Noir Jus

Steamed 1/2 Main Lobster

Jumbo Shrimp Scampi Style - Garlic and Herbs

Steamed Littleneck Clams Mariners Style

Drawn Butter, Hollandaise

Boiled New Potatoes

Corn on the Cobb

Grilled Asparagus, Portabellos and Squashes

Ice Cream Bar

house made chocolate and caramel sauces

Assorted Toppings, Berries and Whipped Cream

Garlic Bread

Breaks

Morning Break

Granola Bars

Fresh Whole Fruits

Coffee and Tea Service

On Consumption

Coke, Diet Coke, Sprite, Pellegrino Orange Water Station - Matalija Spring Water

Afternoon Beverage Break

Disposable Cups & Coffee Cups

Decafe and Regular Coffee

Assorted Herbal and Regular Teas

Hot Water

Ice

Assorted Chips

Popcorn

Assorted Cookies

On Consumption

Coke, Diet Coke, Sprite, Pellegrino Orange

Water Station - Matalija Spring Water

Afternoon Beverage Break

Afternoon Beverage Break Still and Sparkling Water

Disposable Cups & Coffee Cups

Decafe and Regular Coffee

Assorted Herbal and Regular Teas

Hot Water

Ice

Assorted Chips

Popcorn

Assorted Cookies

On Consumption

Coke, Diet Coke, Sprite, Pellegrino Orange

Water Station - Matalija Spring Water

Grab and Go Snacks

Packaged Chips

Popcorn

Granola and Nutrigrain Bars

Candy Bars and Licorice

Wrapped Cookies

Assorted Sodas and Flavored Waters

Bottles Water

Wedding Burger Buffet Catering

Burgers at a Wedding?

Who doesn't like a great hamburger? I sometimes plan my trips around In and Out locations. So why not serve them at a wedding? That is exactly what a June bride and groom thought. I created a deluxe burger menu (see below) on request for the couple to ponder. The bride and groom even designed their own signature burgers for their guests.

The reception setting was a plain Jane old barn in Solvang with stunning vineyard and mountain views. With the help of LBPS Events and The Tent Merchant, we transformed the site into a charming, country wedding. We had to evict the bats and barn swallows for the evening and set up a field kitchen in back. LBPS did some lighting magic and wall coverings to soften the raw wood look.

Chef Michael

Michael's Catering

Santa Barbara

 

Vineyard Idyll

 

Rustic-Old Barn

 

Dining in the Barn

We "super sized" the burger menu. I had Deitmar, chef/partner at D'Angelos bakery, prepare cibatta buns as well as poppyseed and regular buns for the carb foil. We offered black angus, organic turkey and grilled vegetable burgers along with yams and potato fries. The onion rings were my friend chef james Sly's Skinny Onion Rings, crisp and delicious. The menu worked perfectly for the venue and the guests enjoyed some upscale comfort food, including a filet mignon chili! Dinner was a smashing success and we finished the supper with ice cream cones and a nod to Solvang with ebelskivers, those apple-filled pancakes.

The Burger Menu

(Link to our menu portfolio)

Black Angus Beef Grain Fed Beef 

Free range Turkey Burgers

Tex Mex Chili

fresh tomatoes, red onions, lettuce, dill pickles

Whole Wheat and  Ciabatta Breads

 Deli Mustard, Dijon, Aioli, Ketchup, Thousand, Ranch

Blue Cheese, Cheddar and Swiss Cheese

Caramelized Onion, pineapple, crimini mushrooms

Onion Rings, Steak and Sweet Potato Fries

Italian Tomato Salad - Tomato, Basil, Red Onion

Caesar Salad

Sprouts, Avocado, Jalapeno

Designer Ice Creams

Ebelskievers - Cinnamon Sugar

Whipped Cream

Ice Cream Cones

 

Burger Buffet

All Condiments Known To Man

 

Ciabatta Burger and Chili

Deluxe Burger

 

Very Happy Groom

    

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 cucumberr

Grilled Sides Zucchini, Asparagus, Red onion, Caramelized 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, Fried egg, Pan-seared foie gras steaks, Homemade chili

Sauce Sides Pesto sauce, Salsa, Guacamole, Spicy Mustard, Aioli, Our ketchup, Brown gravy
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 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 With out bitter-sweet 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.

Catering Canapes - Chef's Dinner at Hearst Castle

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"
 

 

The Castle Mount - Catering at Hearst Castle

Castle Emerging from the Mists - Photo Michael Hutchings

The Central Coast Wine Classic, CCWC, features a banner dinner event at the Hearst Castle. Chef James Sly, Sly's in Carpinteria, coordinates all the elements that go in to a successful catered event. This year's guest chefs included Emeril Lagasse of Emeril Lagasse Foundation, Susan Spicer of Bayona and Tory McPhail of Commander's Palace.

The details of organizing this event are staggering. There are three guests chefs and their crew, the hors d'oeuvre chef (moi of Michael's Catering, Santa Barbara), staff meal crew of 4, volunteers to setup and help plate the food (about 20), a sommelier team (about 10), captains and servers (about 20), a glass washing crew of six, pot and pan crew of eight, rental setup crew, lighting setup crew, entertainers, photographers and a few I have missed plus some 250 guests.

This army of people ascend the enchanted hill, this year shrouded in mist like Brigadoon, late morning and transformed the north terrace of the castle into a kitchen-dining room. The task involves setting up a field kitchen with 4 stoves, 4 convection ovens, 2 deep fryers, 8 holding boxes, 6 dish up lines, coffee brewing stations, two portable walk in fridges, an ice storage freezer, dish washing station, a hotel kitchen's supply of cooking gear,  wine service kiosk, coffee service station, water station,  staff meal buffet, "comfort" stations, hand sinks, waste water collection, power generator. The rental company supplies some 1750 plates, 2250 eating utensils, 300 napkins, 250 chairs, 30 tables. The shear number of "things" means a lot of detailed set up. Then, a truck pulls up with $20,000 in glassware to flood the tables with a sea of glasses, all waiting to be filled, drunk from, removed, stacked and cleaned.

From the arrival of the rental company at 10:00 AM to the final break down, some fourteen hours pass. What happens in between is truly amazing. My next post will detail the menu and how 250 guests are served a seven course dinner with 12 wines in a remote location.

Tastefully

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Photo Michael Hutchings

View from North Terrace

Photo Bob Dickey

Kitchen Setup

Photo Bob Dickey

Overview of Kitchen Area

Photo Bob Dickey

Kitchen Tent Lighting

Photo Bob Dickey

Convection Ovens

Photo Bob Dickey

Deep Fryers

Photo Bob Dickey

Stoves

Photo Bob Dickey

2000 Pounds Ice

Photo Bob Dickey

Essential Kitchen Towels "For all my friends"

Photo Michael Hutchings

Glassware Unloading

Photo Michael Hutchings

Cubist Vision of Glassware

 

Photo Bob Dickey

Tons of Plates

Photo Bob Dickey

Thousands of Cutlery

 

Photo Bob Dickey

Dining Area Emerging

Photo Bob Dickey

Heater Sentinels

Photo Michael Hutchings

Dining Area Lighting

 

Photo Bob Dickey

Dining Area Setup

Photo Michael Hutchings

Table Setup

Photo Michael Hutching

Order from Chaos

Photo Michael Hutchings

Ready for Guests

 

Photo Michael Hutchings

Staff Meeting

Photo Michael Hutchings

Wine Service Plan

Photo Michael Hutchings

Dining Service Plan

Photo Bob Dickey

Coffee Station

Photo Michael Hutchings

Penguin Like Coffee Pots

Photo Bob Dickey

Table Water

 

Photo Michael Hutchings

Wine Station

Photo Michael Hutchings

Glass Sorting Station

 

Photo Bob Dickey

Castle Towers

Catering at Hearst Castle

 

Photo Credit Bob Dickey

Every year for the last 26 years on the first Thursday of July, there is a remarkable catering event that happens as the Hearst Castle. A team of celebrity chefs, servers, support staff and volunteer chefs and cooks converge on the castle's north terrace to prepare an elaborate eight course dinner with premium wines. It is all part of the Central Coast Wine Classic.

Each year there is a guest chef or chefs that participate and prepare signature dishes for the guests to enjoy. This year there was a contingent of New Orleans chefs, Emrile Lagasse, Susan Spicer of Bayona and Tory McPhail of Commander's Palace. I was taped once again to prepare the hors d'oeuvres for the dinner.

The CCWC has introduced man culinary starts to this event over the past 26 years. Chefs such as Jaques pepin, Joachim Splichal, Michele Richard, Cal Stamanov have been guest chefs. Other than having a stunning evening  of food, wine and the magnificent Hearst Castle setting, the CCWC raises funds for local charities. During the last six years, the CCWC Foundation provided $1, 370,025 in grants to 62 nonprofit organizations. This year, there are 16 nonprofit beneficiaries, including: Food Bank Coalition of SLO County; Godʼs Haven for Children; Pacific Wildlife Care; and United Cerebral Palsy Work of Santa Barbara. 

 

Photo Credit Bob Dickey

I will post more on this event as time allows. 

Chef Michael Hutchings

Michael's Catering

Santa Barbara