Coastal Cooking with Chef Michael Hutchings

Risotto, A Few Thoughts

Risotto with Truffles

Risotto in a seemingly easy dish to make. At its basic there is rice, liquid, fat and seasonings. Ingredient selection and method is what makes a delicious risotto. Rice, the main event, must have a high surface-starch content. This is what gives the dish its creamy texture. Arborio is most commonly used. Many chefs prefer other rice varieties such as Vialone Nana and Carnaroli for their superior flavor the the textured derived from the surface starch.

The method used to coax the starch from the rice kernels involves constant stirring for 20 minutes while adding more liquid, usually a broth, as it is stirred. A chef's tip is to cook the risotto for about 15 minutes. The rice kernels should be very al dente. Spread the risotto on a parchment paper-lined cookie sheet, cover with another piece of parchment paper. Let is cool at room temperature.

When you want to finish the risotto, place more butter and rice in the pot and finish with more liquid, stirring all the while. Keep at room temperature for up to 2 hours or refrigerate. The are a number of variations on risotto including ones with beets, red wine and saffron.

Tastefully,

 

Chef Michael

Michael's Catering

Santa Barbara, CA

Mushroom Fever

Some years ago I went mushroom hunting with my paternal grandmother. My grandma Hutchings-Shambo took me hunting wild mushrooms in the cow pastures around Provo Utah. Looking back I think we must have gathered the common field mushroom Agaricus Campestrus. Her method of determining edibility is suspect as it involved the use of a silver coin to see it the coin tarnished. This method detects only certain toxins. The safe approach involves looking at spores, growing medium, time of the year and other factors. Never eat a wild mushroom unless you are dead sure of its identity otherwise you might be dead for sure!

I have had the mushroom hunting bug ever since those early days in Utah. These days, I hunt mostly with my camera and only gather the most common edibles such as morels, chanterelles, oyster mushrooms and blewitts.

Recently on a stroll through a local Santa Barbara canyon I came across the beautiful specimen of sulphur shelf (Laetiporus sulphureus) also called chicken of the woods. They appear mostly in the fall. Because it was growing on a decaying eucalyptus stump, it is considered inedible. They can be spectacular and weigh in at several pounds. Few edible wild mushrooms are considered as exciting a find as the Chicken of the woods mushroom. It has a unique mushroom flavor and a slightly grainy, meaty texture, and a single dead tree or log will often produce ten, twenty, thirty or more pounds.

The dense texture of the  Chicken Mushroom or Sulphur Shelf makes it a fine mushroom for fresh-freezing. Cut the Chicken Mushroom or Sulphur Shelf into pieces of appropriate size for the cooking pan before freezing raw and, most importantly, when you're ready to use some, do not thaw them first. Have the cooking pan heating before you even open the freezer door!

Tastefully

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Parsnips

Roasted Parsnips

 

Does anyone besides the English still eat parsnips? While working at  Le Gavroche in London, we prepared a parsnip puree to serve with game birds. It was a nice foil for the intense flavor of wild birds such as grouse. Besides a nice jus, potatoes gaufrette and sprouts completed the dish.

Of late, I have taken to roasting the parnips. It is a simple matter of peeling, cuting into a somewhat uniform shape, tossing in olive oil, seasoning and baking at 350 degrees F. until tender. I toss them in butter afterwards for a little more flavor.

Tastefully,

Chef Michael

Michael's Catering

Santa Barbara, CA

 

 

Ditch the Dough Boy

Great Aunt Helen's Refrigerator Rolls

As a kid, we use to have dinner rolls made from the Pillsbury Dough Boy product in those cardboard cyliders. The fun part was whacking the container on the side to pop open the seam. It was a simple matter of baking the rolls on a cookie sheet. They seemed pretty good warm from the oven with butter, or I should say margarine as we very on a budget with six kids growing up in the household.

Here is an easy alternative to those industrial wonders. My chef/friend James Sly of Sly's in Carpinteria gave me his Great Aunt Helen's recipe for refrigerator rolls. The dough is made ahead and can be formed and baked over the course of several days. The basic dough is done in 15 minutes and the baking process has about 10-15 minutes hand on time at the most.

Tastefully,

Chef Michael

Michael's Catering

Santa Barbara, CA

 

 

Turkey's Aftemath

Turkey Bones

I must admit that turkey is not high on my list of favored ingredients. Having two distinct parts, light and dark, that cook at two different rates means compromise. The diversity of cooking methods tries to ameliorate the basic design flaw of this domesticated American wildfowl.

Included are:

✥ Classic truss, season, roast and baste. Variations include stuffed, herbs and or butters stuffed under the skin.

✥ Roasted in a baking bag with vegetables, wine and stock.

✥ Deep fried.

✥ The Turduken Turkey stuffed with chicken and duck (can also be deep fried).

✥ Sous Vide. Slow cooked in a plastic pouch with a tightly controlled temperature.

✥ Poached breasts with dark meat made into sausage patties (my method).

✥ Smoked.

✥ BBQed

✥ Stuffed with Truffles, buried in the freezing cols earth then roasted. Serve with light truffle jus.

Whatever method you use, you end up with a pile of bones. My suggestion is to make a turkey stock (broth) that makes delicious soups and stews. Here are are few ideas for turkey's aftermath.

✥ Turkey and Dumplings, my new favorite winter dish.

✥ Turkey with wild rice, mushrooms and avocados.

✥ Turkey in a Cream Sauce with Truffles.

✥ Turkey Mole with fresh tortillas and penquita beans.

✥ Turkey Risotto with Peas and Parmesan.

✥ Beluga Lentils, Turkey and Roasted Butternut Squash.

Bone Appetit

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

 

 

 

 

Sprouts

Brussels sprouts are one of my favorite winter vegetables. The simple version of preparation involves peeling off the tough or discolored outer leaves, making a cross cut into the stem end then boiling in lots of salted water for 6-8 minutes or until tender when pierced with a fork. After they are drained you can finish by warming in butter with salt and butter to taste.
Variation abound. Cut bacon or pancetta into 1/2 inch ribbons and sauté until crisp. Remove the bacon and add 1/2 inch diced onion. Cook the onions until caramelized then add sprouts and bacon to rewarm. Season to taste.
I also serve the blanched sprouts with butter cooked until it starts to brown (hazelnut butter) and add grapes cut in half.
Try slicing raw sprouts into 1/4 inch ribbons and saute in butter until tender. Toss in a few toasted pine nuts.
Place the sprouts in a gratin dish and top with bread crumbs sauteed in butter. Bake at 350 degrees F until hot and top with chopped hardboiled eggs.
Tastefully,

Chef Michael
Michael's Catering

Santa Barbara Farmers Market

Happy Brides

We delight in what we do and it is very gratifying to help people celebrate special occasions. Here are two review from very happy wedding couples.

Chef Michael

Michael's Catering

Veronica 
Wedding: 
11/06/2010

4.6 out of 5.0	Quality of Service:		(5.0/5.0)
	Responsiveness:		(3.5/5.0)
	Professionalism:		(4.5/5.0)
	Value For Cost:		(5.0/5.0)
	Flexibility:		(5.0/5.0)

Reviewed On:
11/23/2010

Services Used:
Catering

 

The food was exceptional and Chef Michael took care of all of the details of our cocktail hour and reception. Everything was flawless. We didn't have to worry about the set up or clean up of anything. The food was beautiful and more than I expected.

 

AmyB 
Wedding: 
04/10/2010

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)

Reviewed On:
06/15/2010

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.

 

 

 

How to Eat in Style

Elegant Table Setting

I suppose that the Neanderthals had limited dining styles, eating on the run or running to eat. Now that we are civilized and dining has rituals, there are a number of ways to enjoy a meal. Creating a memorable meal is a matter of harmonizing all the elements from location, room and table decor, guests dress, menu selection and style of service.

The type of service you choose depends on your personal preference and budget. Each style offers a different level of service and formality to your guests. Options range from casual hors d’oeuvres to a classic sit-down meal, and are suitable for everything from a simple reception to an elegant dinner. In our catering world, we have to consider the overall affect of how a menu and service style reflects in the expense to our client. We do staffing levels from four servers for twelve guests to two servers for a stationed wine and hors d'oeuvre reception. Here are the basic service styles we offer.

 Self Serve Beverage - This is an easy,efficient manner to serve pre-poured beverages to a large crowd. The bar has a limited variety of drinks that are pre-poured for guests to serve themselves.

Full Service Beverages - Professional mixologists prepare and serve a variety of beer, wines and mixed drinks. We provide a full bar service using the wine and spirits that you provide and supply all the needed mixes, garnishes, pick and such.

Tray Passed Hours d'Oeuvres - Our service staff offers guests bite sized morsels from decorative trays as they walk amongst the guests. The style lends itself to pre-dinner gathering or cocktail parties.

Stationary Hours d'Oeuvres - This is a fixed point of service that allows guest to serve themselves. Our staff replenishes the selections frequently as gusts serve themselves. This style requires less service staff. Stationary appetizers are also used in combination with passed items to maximize service.

Tapas Plates - Tapas originated in Spain as "bar food" but has morphed into a style that offers interesting mini meals on a plate. We use single portion, small plated selection set on environmentally friendly mini plates. All are neatly composed and easy to enjoy. 

Buffet - The buffet style is an effective and efficient style to offer and enjoy a variety of menu selections. We offer simple taco buffet to elegant chef attended, highly decorated buffets. Lower staffing levels allows for greater variety of food selections.

Buffet Stations - This is a buffet with attitude. Multiple buffets offer different menu items, sometimes with a chef preparing or carving to order for each guest. It creates a fun energy as guests discover new selections to enjoy. This is the ultimate in grazing.

Family Style - This style is reminiscent of the Sunday supper. Servers bring platter and bowls of food to the table for guests to share. This can offer multiple courses and has the advantage of creating a fun, sharing  atmosphere. Additional platter and bowls means there are additional costs for rentals.

Sit Down - This is classic table service and creates an elegant, more formal event well suited to weddings and gala dinners. It requires additional service staff to insure prompt, elegant service. We work on server to guest ratios from 1:8 to 1:20 depending on style and budget. Guests feel pampered and are free to enjoy the evening.

Whatever style you choose, ultimately the quality of the food preparation and professionalism of the service is what will make for a successful event. Our experience in preparing meals in off site locations will help guide you to the optimum service style for a successful and delicious event. Call us today for a consultation.

 

Tastefully,

Chef Michael Hutchings

Owner Michael's Catering

Santa Barbara, CA

 

 

 

Wedding FAQs

Here are a few things you might want to know about our wedding catering service. While we are not wedding planners per se, we plan many of the aspects of a successfully catered wedding. We place a great emphasis in getting every detail "on paper" to serve as a blueprint for a successful day. Many of the services we provide are akin to "Day of" wedding coordination. We are happy to work with your planner if you have one. Many smaller weddings often rely on a friend or relative. We are happy to supplement this with our our experienced staff.

 

 

Planning Your Wedding

Details we assist you with:

How do you approach menu planning? We plan a menu around your personal food preferences, the style of your wedding, your budget and what is seasonal and local.

What style of service do you offer? We offer several style that reflect personal preference, budget and level of formality of your wedding and this includes Tray Passed, Stationary, Small Plates (Tapas), Family Style, Buffet, Served (Sit Down), Food Stations, Butler Style and Seated Family Style. We will expand on this theme in a later blog.

What other factors influence style of service? Oftentimes, location will influence service style, whether there is a kitchen available, time considerations and time of year.

Do you offer tastings? We are delighted to do tastings. Due to the high cost of preparing small portions for a tasting, we may have a small fee. We often waive that fee for larger wedding that have booked already and want to have a sense of the cuisine we prepare.

How do you plan the various details for the location? We will meet with you at the location and walk through the entire event. From this we do a detailed scenario, event blueprint, time line, kitchen and scullery plan and power assessment.

Do you charge for cake cutting? We do not.

Do you permit outside food? No, liability consideration means we are the only source of food.

Do you provide food for the other vendors? We need to know what you needs are ahead of time and will provide a meal at an agree upon cost.

What about equipment and rentals?  We work with all the rental companies to get you the right equipment at the best price. We suggest what you need, obtain bids and adjust the qantities based on your final guest counts. The delivery and pick up times are specified. You will pay the rental companies directly. 

When do you arrive at the catering site? We will work with you to determine the best timing for our arrival. Often we do basic set up earlier in the day with a lower cost crew. At times, we must work around the venues time lines. We put all of this into our time line. We like to be "guest ready" thirty minutes before start time just in case there are early guests arrivals.

What happens when guests arrive?  We will help greet your guest with any beverages that have been planned, help with any gifts, direct them to the ceremonial area if applicable or assist with seating as needed.

How do you interact with other vendors?  We work with other vendors and the time line to help insure that all that was planned comes to pass including, toasts, first dances and cutting the cake.

What do you do at the close of the event?  We restore the event site to its original condition as required by the site contact or better. Rentals are pack for pick up and stored in a pre-determined location. We will inventory the rentals for an additional hourly rate.

 There are a thousand other details that are part of the key to success. Call us today to arrange a meeting to start planning your wedding day.

 

Chef Michael

Owner Michael's Catering

Santa Barbara, CA

Bride Repair Kit

The Bride in all her Glory

Maybe it's the Boy Scout in me. We try to anticipate probelms and challenges that might arise during the course of catering events. A wedding has some particular needs because of all the players in the wedding party. So...we pack a bride repair kit that takes care of those little emergencies.

Call us for a complimentary wedding catering proposal. We'll bring the repair kit as well.

 

Chef Michael

Michael's Catering

Santa Barbara

Bride Repair Kit

Aspirin and Advil
Band-aids
Bobby pins
Breath mints
Chap stick
Contact lens solution (Trial/Travel Size)
Cotton swab
Dental Floss
Deodorant Spray
Disposable combs
Eye Drops
Floss
Hair Elastics
Hair pins
Hairspray
Hand Lotion
Hand sanitizer
Hydrogen peroxide
Kleenex
Kotex and Tampons
Manicure set
Mouth wash accompanied with mini cups
Mouthwash
Nail file
Nail polish (for runs in nylons)
Nail polish remover
Neosporine
Q-tips
Rolaids -Tums
Safety pins
Scissors
Sewing kit (small one with assorted thread and needles)
Tide Pen
Tooth Brush and paste
Tweezers
Tylenol Advil (Travel Size)
Wet wipes

Wedding Themes to Remember

Wedding reception themes are as varied as the brides and grooms than plan them. We have done burger buffets in a barn, Mexican food at a museum, California cuisine at the beach. Having a central theme sets the tone for the design and style of everything from decor, service style, menu selection, rentals, flowers. The wedding reception is a once in a lifetime event that should be memorable. Following are some of the all time best themes. Call us today for a cornucopia of menu ideas.

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

805 -568-1896

[email protected]

 

Traditional

This is the most popular theme of all time. This is the fairy tale wedding, preferable in a castle or grand estate. The dress is very formal and feeling is very classical. The setting begins in a grand church with traditional music. Flowers arrangements and lighting are somber to compliment the special theme. Classical dance and music are the right choice for the event. Traditional food & wine is proficiently served on white linen in the white crockery with silver cutlery and classic glasses.

Traditional Menu

Spring Greens with Belgian Endive and Hazelnut Dressing

Breast of Free Range Chicken with a Morel Cream

Spinach Flan and Baby Carrots

 

Countryside

This is a down to earth theme that can be a forest setting, old barn or in Santa Barbara, a winery. Some like to have a somewhat formal look in a rustic setting. You have the option to have a deluxe feel or a minimalist approach. Use the natural surroundings to amplify the theme. Traditional flowers and decorations compliment this theme. Food and wine is served according to the atmosphere of the reception. It could be regional Mexican, casual Italian or country French.

 Country-Style French

Beluga Lentil Soup

Roasted Rack of Lamb with Herbs de Provence

Gratin Potatoes

Garden Vegetables

 

Sea Side

A beach side reception is quite the Santa Barbara style. Use shades of blue and sea shells to compliment the theme. The décor reflects idea of marine life in various ways. The beach or venue overlooking the sea is the best option for this wedding. You can also try for places like a boat house, harbor, or cruise ship for this event. Use the marine life such as sea shells, fish, plants, mermaids, crystals, and interesting rocks. The menu should reflect the sea theme with options for non fish eating guests. Even the cake could have shells and coral in the design.

 

Seaside Menu

Cultured Abalone with Snipped Dill

Local Sea bass with Vegetable Pearls and Port Jus

Napolean of Squash, Heirloom Tomatoes and Mozzarella

Potato and Celery Root Puree

Tiny French Beans with Shallots

 

Modern Chic

This is urban approach; big city chic look is prominent throughout the reception. Drama and simplicity are hallmarks of this theme. The modern wedding reception is a clean and clutter free idea. Florals are as simple as a perfect orchid, a Wang like wedding dress with simple, clean lines, table top design with simple patterns. The colors are subtle and a modern feel is there. The Deco or neo-classic look are hallmarks of this theme. The food should be simply, clean, unfussed and rely on superb ingredients. 

Menu Moderne

Jumbo Sea Scallop in and Edamame Puree

Ginger-Lime Butter

Beef Tenderloin on an Asparagus Raft, Tarragon Jus

Fondant Potatoes

 

Garden or Tent

A garden or outside wedding is a classic in Santa Barbara. There are many options from public parks to private estates. You will be surprised that the management of such places is very friendly and welcoming. Look for the amenities that make for a wonderful reception like great views, interesting landscaping. If you have the chance to be part of a historic or beautiful setting there is nothing like it. If weather is a concern have a plan B and a tent option. Consider wind and sun. Work with your event planner to make sure all the amenities are in place from lighting to restrooms. Food and wine are as varied as the venue.

 Garden Wedding Menu

Curried Chicken Pot Stickers

Wild Rice Pancakes with Pecans

Gougieres with Gruyere Cheese

Avocado Salad in a Pastry Shell

 Baja Shrimp and Pearl Pasta 

Served with Spring Mix Lettuces

Balsamic Vinaigrette and Crisp Leek Julienne 

Roasted Filet of Pork Bernaise

Parmesan Croquette Potatoes

Bouquet of Vegetables

Red Wine Shallot Sauce

 

Seasonal or Ethnic Celebrations

Seasons can be an effective theme that can dictate flowers, dress, menu and even music. You can celebrate the seasonal presence with  colors, light, and beauty of the season. The food should include seasonal delicacies. While all types of wine, meat, vegetable and fruit are available through out the year, there is a time when they are the best and freshly available. Challenge the chef to suggest a seasonal menu. You might be surprised to find that locally prepared meals and foods come at better value and are fresher. Whatever theme you choose, always keep in mind the timeframe, material, suppliers, and budget. Menus can be spring, summer, fall, Greek, Asian, Middle Eastern.

Passed Canapés

Gorgonzola Mousse with Grapes on Bruscetta

Spinach Greek Style - spinach balls, breaded and fried

Hummus - with Sundried Tomatoes

 

Bibb Lettuce Blend

house croutons and Heirloom Cherry Tomatoes

Penne Pasta with Vegetables-Putanesca Sauce

Poached Local Sea bass with a Basil-Tomato Relish

Chicken Breast Ragout - slow cooked with 

mushrooms, herbs and red wine sauce

Rosemary Roasted New Potatoes

Thin Green Beans with Shallots

Baguette Bread with Butter 

Wedding Cake from Bride and Groom

 

Foccacia

Foccacia

When I first made bread with my grandmother Shambo, I thought it was magic. We made large pillow-like loaves straight from a Norman Rockwell painting. There was nothing quite like the process of making bread by hand. The reward was always a slice or two of warm, from the oven bread with drizzle of honey and a glass of milk.

Whenever time permits, we bake bread for our catered events. Focaccio is an easy to make bread that works very well for dinner parties. Be sure and poke your fingers into the dough before adding the toppings. This lets the olive oil be absorbed into the bread.

Tastefully,

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Farshirovanniye Yaitsa - Russian Deviled Eggs

Farshirovanniye Yaitsa - Russian Deviled Eggs

These are tasty stuffed eggs from a recipe in my only Russian cook book, Classic Russian Cuisine by Alla Sacharow. They feature pickled herring and apple as part of the stuffing. Smoked salmon would also be delicious.

Prijatnovo appetita

 

Chef Michael Hutchings

Michael's Catering

Holiday Catering

Reception at the Granada

Tempis fugit! The holidays are fast upon us. Please call today for your holiday catering needs. Menus? We have a million of them. We have a new format for hors d'oeuvres receptions that is very effective. A recent reception for the patrons of the Santa Barbara Symphony enjoyed a Russian inspired menu. There were 125 guests and the buffet format made for a very cost effective event.

Chef Michael

Michael's Catering

Santa Barbara, CA

 

 

 

Hors d'Oeuvres

Mac and Cheese with Truffle Oil

Filet Mignon Chili

Split Pea Shooters with Spanish Ham

Tuna Tartar in a Cone

Foie Gras on Onion-Pepper Bread

Lobster in a Green Coconut Curry on Bent Spoons

Holiday Dinner One

Italian Salad-prosciutto, mache, arugula, walnut dressing, walnuts, pears, parmesan, grissini

Breast of Duckling with Cranberries and Foie Gras Demi

Individual Tart Tatin and Vanilla Whipped Cream

Holiday Dinner Two

Handmade Fettuccini cooked in Double Chicken Stock

finishes with butter and shaved white truffles or porcini

Roasted Rack of Veal, natural jus, rosemary chateaux potatoes, broccolini

Orange Sformato, orange, almond and walnut tart

 

 

Beans

"Beans, Beans the musical fruit.

The more you eat, the more you toot.

The more you toot, the better you feel.

So, let's have beans with every meal."

Poet, Unknown

Kidney Beans 

"Beans, Beans, The Musical Fruit" is a schoolyard saying and children's song about the capacity for beans to contribute to flatulence.^[1] The song is also variously known as "Beans, Beans, the Magical Fruit", "Beans, Beans, the Miracle Fruit", and "Beans, Beans, the Wonderful Fruit". One variation of the song (sometimes called the second verse) is titled "Beans, Beans, They're Good for Your Heart." From Wikipedia

That little ditty usually introduced or succeeded our beans and wieners family dinner as a kid. All kidding aside, there are some great dried beans at the farmer's market in Santa Barbara this time of year. I ran across one stall that had kidney, mauve runners and cranberry beans. I made a three bean chili with the three varieties. I have a scaled down version from my usual 10 gallon batch that you might want to try.

Tootfully yours,

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA 

Mauve Runner Beans

 Cranberry Beans

 

Barrel 33

Norbert Furnee

My long time associate, Norbert Furnee, has once again ventured into the white knuckle world of retail food and beverage with the opening of Barrel 33 in Ojai, California. Norbert is a veteran with years of experience under his belt having operated a high end coffee shop in Pasadena, the well respected Sage and Onion (now shuttered) and Decco which he sold a couple of years ago.

The latest venture is a wine bar concept that offers Norbert's eclectic palate of local and international wines flanked by a tapas-like tasting menu. Located in the historic arcade along East Ojai Avenue, wines are available by the glass or the bottle. Plus, there is a full bar if wine is not your libation of choice.

Barrel 33 is located at 308 E. Ojai Ave. in Ojai's historic arcade. Hours are 4 p.m. to 11 p.m. Monday through Thursday, 3 p.m. to 1 a.m. Friday and Saturday and 3 p.m. to 11 p.m. Sunday.

The bar will host an art reception from 2 to 5 p.m. Dec. 5 for Ojai residents Maureen Clark, a photographer, and Rex Kochel, a water colorist.

For more information, visit www.barrel33.com or call 646-1555. 

Reasons to go:

Ojai is a world away from LA and SB

Nice selections of wine and spirits

Norbert's European charm

Tasty tapas

 

Chef Michael Hutchings

Michael's Catering 

Santa Barbara, CA

 

 

Paradise

Early November Sunset in Santa Barbara

 

In the words of the Sage of Carpinteria, "Why do we live here?" Santa Barbara and environs  is truly a wonderful place to visit and even better to call home. A walk this past week along the breakwater reminded me of what a wonderful place Santa Barbara is.

As a chef cooking in the area since 1981, it is an interesting place as we are the source a many terrific raw materials such as Casitas Pass Squab, Blue Oak Ranch chicken, abalone from The Cultured Abalone, live Santa Barbara spot prawns, local farmed oysters, live sea urchins, local white sea bass, spiny lobster, deep water black mussels, a plethora of ever changing produce from our Farmers Market, local chanterelles and other wild edibles, world class wines from Santa Barbara County. In my early career, remarkable products were hard to come by and now many specialty items of years past are found a a local market. A large part of a chef's task is to buy the right ingredients.  Santa Barbara's bounty makes that easy.

Just a few musings from a chef.

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

Sailing in the Harbor

 

Thanksgiving

Thanksgiving

Elegant Table Setting

The Thanksgiving holiday is close upon us. With the time change, the weather seems to be turning from our Indian summer into what we call fall in Santa Barbara. Already there is an air of hustle and bustle at the local markets.

We are still planning the special holiday menus for feasting. I always like to bring fresh ideas to the table. Admittedly, turkey is not my favorite bird to cook. I would rather have squab from the Casitas Pass Squab Ranch or game hens from the Blue Oak Ranch in Goleta, California.

If you must have a turkey, by a great bird that is free range and then brine it. Brining is a marinating method that involves an overnight soak in a light salt-sugar broth, sometimes flavored with herbs. It's magic that helps insure a moist bird. The other method I would prefer is sous vide cooking which involves placing the boned bird in a vacuum sealed pouch that is slow cooked with a precise heating element over extended periods of time. You do not get the bronzed Norman Rockwell moment but are rewarded with a super tender, moist result.

In any event, please call us if you would like a terrific holiday dinner with all the sides. 805 568-1896

Tastefully

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Appetizers

Baked Goat Cheese Salad On Field Greens
Creamy Flageolets Bean Soup With Pancetta And Tomatoes
Curried Soup Of Winter Squashes
Shrimp Essence With Herbs And Tomato Flakes
Tarragon Mustard Shrimp On Creamy Mashed Potatoes
Old Fashioned Clam Chowder
Smoked Salmon With Corn Blinis And Beluga
Salad with Apples, Roquefort, Walnuts And Greens
Oysters: Raw, Casino, Persillade
Deep Fried Oyster on a Chayote Remoulade
Seattle Clam Hash with Chives

Entree

Herb Roasted Kosher Turkey

Roasted Leg of Lamb or Lamb Rack

Roasted Loin of Pork with a Honey Mustard Glaze

Sides

Brussels Sprouts With Grapes
Caramelized Carrot Puree
Cranberry Relish
Creamy Garlic Mashed Potatoes
Creamed Corn With Peppers And Scallions
Maple Glazed Sweet Potatoes
Maple Syrup Glazed Sweet Potatoes
Our Cranberry Relish
Potato And Celery Root Puree
Sugar Snap Peas, Pearl Onions And Mint

Stuffings

Barley Stuffing With Dried Fruits
Bulgar Wheat Stuffing With Pears and Pecans
Corn Bread Dressing Oysters Optional
Cornbread And Chestnut Stuffing
Italian Sausage Stuffing With Sundried Tomatoes
Wild Rice Stuffing With Mixed Mushrooms

Dessert Selections

Apple And Currant Pie With Cornmeal Crust
Bourbon Brown Betty
Bowls Of Assorted Nuts
Cranberry Caramel Tarts With Almonds
Fall Fruits In Baskets
Apple Pie
Harvest Pumpkin Pie With Leaf Designs
Lemon Meringue Pie
Pear And Almond Tarts
Vanilla And Jack Daniel’s Ice Cream

 

Berry Nice

As caterers, we are often fortunate to serve guests in stunning locations. This past October found us at a private lodge high above Santa Barbara. The dining area overlooks a vast expanse of an undeveloped canyon in the Santa Ynez valley area. We prepared a simple luncheon with a light, fall themed dessert. It featured fresh local berries with a pumpkin spiced whipped cream and meringue straws.

 

Fig and Fruit Salad with Baby Greens

balsamic dressing

 

BBQ Loin of Marinated Pork Loin

Roasted Apple Sauce

Rustic Potatoes

French Green Beans

Hearty Beef Stew with Winter Vegetables 

Fresh Berries with Meringue Crisps

creme chantilly with pumpkin spices

 Country Breads

 

 

Escargot

I suppose that we all have a few venial sins in our past. One of mine (of many) is a petty theft. Back in 1978, I was living in a little town outside of Lyon, France called Loyettes. I was working at a one starred Michelin restaurant called La Terrasse. It was a charming restaurant located along the banks of the Rhône river. The Antonin's, Eliane and Gerard, had taken myself and my family in while we were waiting for work papers to work at Le Gavroche in London. Loyettes is typical little French village that has an ancient stone church and war memorial in the town square, a boucherie, boulangerie and a weekly marché.

On one afternoon, I went hunting mushrooms in a nearby forest. The target was chanterelles and boletus (porcini). In the middle of the forest I came upon what I thought was a rather odd sign. If your French is a little rusty, it says the under penalty of municipal arrest, the picking up of snails is forbidden in the commune of Loyettes. I do not know about you, but while growing up in southern California, we never encountered signs forbidding the picking of snails. So...I had to have the sign. Forgive me. That sign hung in my restaurant from 1984-1993, nestled among the vines in the solarium room, reminding my patrons to leave those snails alone! 

 

During that same time frame, I had a source in Ojai that was selling California escargot that were harvested from the lemon groves. They were not the large snails like in Burgundy, but the smaller little grays (petite gris). The two varieties of snails most commonly found on menus and in stores are the escargots de Bourgogne (Helix pomatia) and the petit gris (Helix aspersa Müller). The petit gris are about one third the size of the escargots de Bourgogne. Here is a delicious way to enjoy escargot. Serve the tenderloin with a pinot noir from Burgundy or California.

Tastefully,

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

Here are a few classic snail preparations from the French repertoire.

escargots au beurre d’anchois 
    snails in anchovy butter  

gratin d’escargots 
    baked snails  

escargots canaille 
    snails in tomato sauce  

timbale d’escargots aux lardons et à l’estragon 
    snails with bacon and tarragon sauce  

ragoût d’escargots forestière 
    snail stew with wild mushrooms  

escargots aux chanterelles et à la bière 
    snails with mushrooms in beer  

escargots de Bourgogne en meurette 
    snails in wine sauce with mushrooms, onions, and bacon  

escargots au riesling 
    snails with wine sauce  

les escargots sans ail « Jacques Laffite » 
    snails with herb-cream sauce  

escargots en croûte de noisette 
    snails and spinach in cream served with a hazelnut cookie  

flan d’escargots à la crème de persil 
    snails and custard with a parsley-cream sauce  

puits de courgette aux escargots 
    zucchini stuffed with snails  

gratin d’escargots de Bourgogne à la rhubarbe 
    baked snails and rhubarb  

petits-gris dans un oignon confit 
    snails and stewed onions  

poêlée d’escargots et cristallines de chou vert 
    pan-fried snails with fried cabbage  

ragoût d’escargots à la fondue de poireaux 
    snail stew with leeks

 tapenade d’escargots aux amandes 
    snail and almond spread