Coastal Cooking with Chef Michael Hutchings

The Independent's Foodie Awards 2010

The 2010 Foodies
The Independent’s New Culinary Awards Celebrate the Delicious Side of Santa Barbara

Being recognized by our clients is always rewarding. Being recognized by ones peers is deeply satisfying. The Santa Barbara Independent has inaugurated the "Foodie Awards" this year and I was delighted to hear that I had been selected for my use of cultured abalone.

I first used the cultured abalone in 1981 when John McMullen of Ab Lab introduced me to the cultured version that he was growing to reseed the depleted abalone stock. After some experimentation I created my "Abalone Comme Chez Nous." I made a beurre blanc (the darling sauce of "Nouvelle Cuisine") and added dill, diced tomato and enoki daki mushrooms. The shells from the 1-3/4 inch abalone were filled with golden caviar (the darling caviar of the same area). The appetizer was a great hit and years later I learned that our use of those abalone kept the abalone farm going.

John was farming in the harbor at Port Hueneme Naval Base. They used excess pumping capacity of one of the facilities to run their breeding tanks. When they reached a certain size, the very small abalone was put into blue barrels and immersed into the harbor to grow out. Weekly, they were fed kelp, their natural diet. One drawback was that the barrels hand to be hauled out of the harbor by hand, opened and the kelp put into the barrel. Often times, predators made their way in and would dine on the crop. In time, it was found that on shore farming was much better and more efficient.

The Cultured Abalone farm in Goleta, CA is a leader in the onshore farming methods. Ben Beede and Dough Bush produce a fantastic product that ranges in size from the 2" cocktail size to some in the 6" plus size. This take great care and patience as they grow about 1" per year. The whole process is fraught with potential disaster such as pump failure, withering foot syndrome, weather variations and governmental obstacles.

I am just delighted that The Cultured Abalone is in our area and provides us with a ready supply of these unique shellfish.

 

Tastefully

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Abalone Tank Farm

Cocktail Abalone

Photo Bob Dickey

Photo Fran Collins

Preparing Abalone

Cooking Abalone at the Ty Warner Sea Center

 

The Art of the Dinner Table

Growing up in Anaheim in our middle class suburban splendor, we did not eat a lot of caviar nor did we dine on Wedgwood china. In fact, the only fish eggs were on hooks and the "china" was Tupperware. Maybe that is why I am always impressed by the stunning tables that some of our hostesses present to their guests. My food always looks better on the frame of a Spode or Wedgwood plate.

Enjoy

Chef Michael Hutchings

Michael's Catering

Santa Barbara

Elegant Fall Table Setting

Simple Settings with a View

Elegant Holiday Table

Christmas Elegance

   

Setting for a President

 

Museum Gala by Nico

 

Museum Gala by Nico

 

Easter Dinner

 

Spectacular Setting at Hearst Castle

 

Museum Gala by Nico
 

 

Museum Gala by Nico

  
 

  

Remote Controlled Catering

Setting Up Field Kitchen at Hearst Castle

Photo Bob Dickey

When we cater in a field miles from our commercial kitchen there is little room for error. Critical to the success of the event is planning and great lists, the right equipment, the right menu, great staff and did I mention planning.

Our goal when serving guests "in the field" is to provide the same quality dining experience that they would have in a banquet facility. We rely on our sizable arsenal of mobile kitchen equipment supplemented by our equipment rental supplier and that includes refrigerated trucks, portable generators, convection ovens, lighting, propane stoves, grills, prep tables, hot-holding cabinets, hand washing sinks, dish washing stations, freezers, portable bars and transport racks plus all the pots, pans, utensils, bags, wraps needed to prepare the meal. Oh, did I mention the food and beverages? That entails other check lists. My dear chef/friend James Sly has long said, "There are two kinds of caterers, those who make check lists and those who should." Invariably, when we forget something, it was not on one of the check lists.

Typically, all the china, glassware, linens, cutlery, chairs and so forth are rented as well. We set up kitchen tents, sometimes with flooring, to create a field kitchen that supports the menu preparations.

Critical the the planning is the manpower. Too much staff and we either need to charge more than necessary or have a hit to the bottom line. We will have and advance crew come to set up the dining area and the kitchen and scullery area and then leave. The event crew arrives about two hours prior to the event to complete the set up and have all the food and beverage ready prior to the start time.

In addition to following stringent food safety procedures, the key to success in off-site catering includes advanced preparations, those detailed checklists, planning enough time for all the activities and having backup plans and equipment.

We always inspect the site for terrain, water sources and access. The checklists we use have been groomed over  30 years to cover all contingencies. Catering off-site is much more complex that in house catering. This is all the more reason to hire an experienced off-premise caterer.

Chef Michael Hutchings

Michael's Catering

Santa Barbara

 

Food Prep in Field Kitchen - Hearst Castle

 

"Checklist" for Checklists

A Very Happy Bride

Table Setting at Casa de la Guerra

We are delighted to share a recent review from a couple that we catered their wedding this season. The theme was a Mexican style cuisine to match the setting of Casa de la Guerra, an historical site from the Spanish Colonial era in Santa Barbara. As a caterer, it is very gratifying to help folks celebrate a special occasion such as a wedding.

Chef Michael Hutchings

Michael's Catering, Santa Barbara

5.0 out of 5.0
Quality of Service:  (5.0/5.0)
Responsiveness:    (5.0/5.0)
Professionalism:     (5.0/5.0)
Value For Cost:       (5.0/5.0)
Flexibility:                (5.0/5.0)
Services Used:
Catering
 
"Chef Michael is the most amazing caterer I have ever tasted! Not only is his food fantastic, but he is reliable, organized and extremely professional. He is easy to reach and easy to work with. I've been to a lot of weddings and never have I had food as good as his. We wanted "fancy tacos" for our outdoor Spanish themed wedding and Chef Michael made it happen, better than we could have imagined. The food was spectacular (citrus shrimp, carne aside and marinated chicken), the presentation was flawless (the buffet was beautiful- the avocado salad popped against the yellow rice) and the service was better than that you'd find in a 5 star restaurant (the wait staff was extremely professional and attentive). The menu was amazing from the appetizers to the fresh lime juice margaritas. Not one detail was left out. People raved about the food that night and are still talking about it now! You will be impressed by Chef Michael, and you're guest will be dazzled by his delicious food." Amy
 

Guests at the Buffet

 

Goat Cheese Canapes on a Decorative Tray

 

Guests Dining in the Courtyard

Bridal News 7 Important Stress Busters

 

Wedding Consultant Rick Brewer

 "Sharpening the saw" is an expressing for learning new skills. I was just at a seminar by noted wedding consultant Rick Brewer. Rick has a CD that is called "7 Steps to a Stress-Free Wedding."

Some of the points he touches on are learning how to delegate, communicating to your vendors effectively and how to eliminate stress. For most folks, it is the biggest event they will ever plan and Rick has some great ideas how to make it fun.

We are dedicated to creating the perfectly catered wedding and will have your guests saying, "That was the best wedding food I have ever tasted." Please call for a consultation today and we will have a gift of the CD to help you plan your wedding.

Tastefully

Chef Michael

 

Wedding Cake by Christine Dahl Pastries

 

Oyster Stew

I must admit to at least two food prejudices, escargot and raw oysters. Oysters, on the other hand, when cooked are delicious and take on a whole new dimension. One of my must do things on any trip to NY city is to have a meal at the Grand Central Oyster Bar. It is a joy to walk around the truly grand station and then go down to the white tiled oyster bar. Besides the boggling variety of oysters, they prepare a delicious oyster stew that is simplicity itself, cream and oysters.

I decided to cook an oyster stew the other night using Fanny Bay Oysters (see notes). These gems are delicious oysters from Canada. This recipe is something of a chowder and I added some tomatoes that we coaxed from our garden and a generous portion of heavy cream.

Tastefully

Chef Michael Hutchings

Michael Catering

Santa Barbara

 

Oyster Stew

 

Notes from the Fanny Bay Web page:

"Fanny Bay Oysters is a Canadian company farming shellfish on the coastline of British Columbia. Our shellfish products include fresh and IQF shucked Pacific oysters, live, banquet and IQF Pacific oysters and live and IQF Manila clams. 

Fanny Bay Oysters is registered as a shellfish processing plant by the Canadian Food Inspection Agency and operating with a HACCP plan allowing export to Europe, Asia, and the United States.

At Fanny Bay Oysters we grow, process, market and distribute our farm grown shellfish, eliminating uncertainties associated with traditional seafood supplies. Top quality shellfish is consistently delivered to our customers on time, every time. Consistent customer satisfaction allows us to enjoy the satisfaction of a job well done. " 

New Fall Menu Ideas

Fall brings on a whole new mind set for menus. While Santa Barbara has a mild winter, I still like to bring a more hearty food style to the table. Here are a few ideas for fall entertaining that appear on a new menus.

Chef Michael Hutchings

Michael's Catering

Santa Barbara

 

Cream of Onion Soup with Calvados

Roasted Fuji Apple Soup with “Applewood Smoked Bacon”

Day Boat Scallops Resting on Paper Thin Apple Slices Wrapped in a Blanket of Prosciutto and a Pool of Clove Beurre Blanc

Cinnamon Rubbed Duck Breast with Red Cherry Marmalade with a Pumpkin-Vegetable Cornucopia

Star Anise Laced Short Ribs on Parsnip Mashed Potatoes

Braised Pork Belly with Local Legume Ragout

Tatin of Pink Lady Apples

 

Catered Savoir Affaire

A CATERED SAVOIR AFFAIRE

A Special Event to Benefit the Center for Successful Aging

Sunday, October 17, 2010

3:00 to 6:00 p.m.

 

Please join us for the benefit. Enjoy the cuisine from Santa Barbara's catering professionals and excellent local wines.

Location—Santa Barbara Maritime Museum at the Santa Barbara Harbor

A Catered Savoir Affaire will feature some of Santa Barbara’s most outstanding caterers who will serve tantalizing tastes of their delicious culinary creations!  To accompany the gourmet food, superior wineries will pour their exquisite wines.  More than 40 exceptional caterers and wineries will offer their delectable food and luscious wines for patrons to sample. 

The Honorary Chair for a Catered Savoir Affaire is Santa Barbara’s pre-eminent chef, Michael Hutchings of Michael’s Catering.  Known for his amazing and inspired creations, Chef Michael has been described as “Mozart in the kitchen!”  Chef Michael says this is a grand opportunity to become acquainted with some of the superior caterers in our community and sample fine wines from local vintners.  He pointed out that while guests are treated to the gastronomic richness of Santa Barbara, they will also be supporting a worthy cause.  A Catered Savoir Affaire is a benefit for the Center for Successful Aging (CSA), a local non-profit that honors and celebrates seniors.  The Center for Successful Aging is the only agency in our community that provides free senior peer counseling, free senior support groups and other valuable life-affirming services for elders. 

Tickets are $85 if purchased in advance, $95 on the day of the event.  For more information about tickets or auction and sponsorship opportunities, please call Gayle Golden at the Center for Successful Aging at (805) 963-8080—or visit the Website at www.csasb.org.   

 

 

Wild Things

 

Santa Ynez Valley

 A trip over the coastal mountains to the Santa Ynez Valley is always a refreshing break from the "big city" of Santa Barbara. While the area is famous for Wine and Michael Jackson, there is a great back country experience to be enjoyed.

The Santa Ynez River still has deep pools of water in September and that attracts not only us but wild life as well. There is a sizable flock of wild turkeys that are often seen feeding around some of the cabins. They seem blissfully unaware that "that holiday" is not far off.

Our bucolic reverie was interrupted by a rustling in the cattails behind us. I must have leaped 10 feet when I turned to see a six foot black and yellow snake streak by us. It must have been a California king snake. At least it had no rattles!

 

Wild Turkeys Feeding

 

Young Mule Deer
 

We also found a crayfish in the still waters of the river. They reminded me of the red footed crayfish that French chefs are so fond of cooking. The late, great chef Alain Chapel from Lyon, France use to do a Crayfish in Puff Pastry that used truffles, asparagus tips and a hollandaise enriched cream sauce. Unfortunately we did not find more than one crayfish so catch and release was the order of the day.

Chef Michael Hutchings

Michael's Catering

Santa Barbara

   

Defiant Crayfish

 

 

Ain't That Cute?

 

Artwork by Mara Abboud

We did a baby shower for a local mother-to-be last night. Cute was the operative theme for the evening. The hostess had provided a few baby decorations and asked us to use them somehow. Mind you, my training at three start Michelin restaurants did not prepare me for that.

In any event, we made tasty, attractive food for the dinner. The tenderloin was prepared by cooking sous vide style. That involves placing the tenderloin in a plastic bag that is vacuum sealed. We them slow cook it for 1-3/4 hours at 138 degrees F. We then let it rest, sear the outside and pop it on the oven for 5 minutes. The result is a perfect medium rare "roast." I will not tell you how many ladies tried to eat the plastic babies!

Chef Michael

Michael's Catering

Santa Barbara, CA

 

Babes in Gucamoleland

 

Roasted Seabass
 

Dinner Menu

Seared Ahi Tuna on Asian Slaw

Vegetarian Summer Rolls with Sweet and Sour Dipping Sauce

Curried Pot Stickers

Carolina Crab Cake with Mango Chutney

Hearts of Local Bibb Lettuce with Warm Goat Cheese and Raspberry-Walnut Oil Dressing

Roasted Chilean Seabass with Chinese Five Spice

or

Sous Vide Beef Tenderloin with Rosemary Demi Glace

Rice Pasta Risotto

Grilled Asparagus Hollandaise

Dahl's Chocolate Velvet Cake with Caramelized Peaches

 

Dahl's Velvet Chocolate Cake
 

Girls Inc. Carpinteria

Charity  Catering for Girls Inc.

Cooking Paella Dockside

Mark pour calendar for 10/10/10. The Girls Inc. of Carpinteria is holding its "A Taste of Carpinteria." Local wineries, chefs and restaurants are donation to this fun fundraiser that benefits all the great programs for the organization. In addition to a silent and live auction there will be cooking demonstrations by several local chefs, myself included.

I will be making my soon-to-be famous Paella Santa Barbara. I just purchased a giant 32 in paella pan and will be presenting and serving the dish to the guests. Come join us for a delicious time and an opportunity to support Girls Inc. See below for details.

 

Tastefully

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA