Coastal Cooking with Chef Michael Hutchings

Chefs Albert Roux and Michel Roux, Jr.

Michel Roux, Jr and Albert Roux

Chef Albert Roux was my mentor and partner in my restaurant, Michael's Waterside. Albert, now in his mid 70s, continues to push his career forward with new ventures all over the world. Albert opened a restaurant in Texas last year at the La Toretta Lake Resort and Spa in Montgomery. 

Now in partnership with his son, Michel Roux, Jr., he has opened a new venture called the Landau in the Langham Hotel, London, England. Chef Michel hangs his toque at the fabled Le Gavroche in London. Click on the link below to read an interview with two of England's finest chefs.

Link to full article

 

Chef Michael Hutchings

The Menu

Since 1967 and the opening of Le Gavroche, the Roux family has been instrumental in changing the face of British restaurants, setting the highest standards in food and service, and encouraging talented chefs to even greater levels of achievement.
Father and son Albert and Michel Roux Jr are proud to bring their expertise to Roux at The Landau.
Franco Becci    Chris King Restaurant Manager    Chef de Cuisine
Zack Saghir Head Sommelier

The Landau A lightweight open horse-drawn carriage. It was a luxury city carriage designed for maximum visibility for the occupants as well as for any onlookers. This reflected the Victorian love of ‘to see and be seen’. The limousine of the 1800’s.
Postillion Someone who rides the near horse of a pair in order to guide the horses pulling a carriage, especially a carriage without a coachman.
POSTILLION PRIVATE DINING

STARTERS
Lightly creamed white bean velouté with aged Manchego croquettes, celery and pimentón de la vera
Terrine of heirloom carrots and shiitake mushrooms with carrot and ginger dressing
Citrus cured organic salmon with crème fraîche, beetroot and Aquitaine caviar
Salt-cod brandade with crisp Cornish squid, parsley and Espelette pepper
Crisp free range hen’s egg, chicken oyster and scratchings with endive, shallots and hazelnuts
Sauté of Landes foie gras with pumpkin, pear and gingerbread crumb
Seared Orkney scallops with Jerusalem artichoke and truffle
Parker House lobster roll with pickled vegetables and baby gem salad
Belle Isle oysters with traditional accompaniments (6 or 12)

MAIN COURSES
Cèpe mushroom and Acquerello rice risotto with balsamic grilled trevise
Roast wild sea bass with salsify and Norfolk brown shrimps
Poached hake with razor clams and Serrano ham
Dover sole grilled or meunière with ratte potatoes and wilted spinach
Roast rack of Romney Marsh lamb with artichokes and cèpes en persillade
Red wine glazed short rib of beef with turnips, braised kale and horseradish crust
Grilled Castle of Mey rib eye steak with pommes Sarladaise and truffle hollandaise
Slow roast Label Anglais chicken with orzo pasta and Swiss chard

TASTING MENU
Lightly creamed white bean velouté with aged Manchego croquettes, celery and pimentón de la vera
PUERTO FINO, SOLERA RESERVA, LUSTAU, SPAIN
Citrus cured organic salmon with crème fraîche, beetroot and Aquitaine caviar SAUVIGNON BLANC, MARTINBOROUGH VINEYARD, NEW ZEALAND, 2008
Roast wild sea bass with salsify and Norfolk brown shrimps CHARDONNAY, PICCADILLY, GROSSETT, ADELAIDE HILLS, AUSTRALIA, 2006
Crisp free range hen’s egg, chicken oyster and scratchings with endive, shallots and hazelnuts
BROUILLY, VIELLES VIGNES CUVÉE, JEAN CLAUDE LAPALU, FRANCE, 2009
Red wine glazed short rib of beef with turnips, braised kale and horseradish crust CHÂTEAU PAVEIL DE LUZE, MARGAUX, BORDEAUX, FRANCE, 2005
Selection of French and British artisan cheeses CARICIA, RIVESALTES, VIN DOUX NATUREL, DOMAIN GAUBY, FRANCE, 2005
Pear William and walnut soufflé with bitter chocolate sorbet CHÂTEAU DE CÉRONS, CÉRONS, BORDEAUX, FRANCE,1998

DESSERTS
Pear William and walnut soufflé with bitter chocolate sorbet
Caramelised apple millefeuille with aged Calvados bavarois
Ivoire chocolate and vanilla mousse with hazelnuts and praline
Crème brûlée amandine
Ingot of exotic fruits with coconut sorbet and kaffir lime syrup
Home-made ice creams and sorbets
Selection of French and British artisan cheeses

Reception by a Thousand Bites

Sweet Pea Pancakes

Cocktail receptions can be as interesting as a full scale dinner. We recently prepared a reception for eighty guests. My mandate in planning the menu was to make it exciting and not look like a  "Trader Joes" reception. I designed a menu in three courses or flights. Each flight was served for 45 minutes then retired to the buffet. Guests were treated to new items that culminated with the last flight of ultra lux items like caviar, foie gras and a magic trick of a soufflé on a spoon. We prepared over 1,500 pieces for the reception!

Chef Michael Hutchings

First Course

Prime NY Morsels with Tarragon-Mustard Glaze

Stilton Mousse on Endive Leaves with Hazelnuts

Seared Sea Scallops on Sweet Pea Pancakes

Eastern Lobster Salad on Chinese Spoons

Sips of Root Vegetable Soup with Fresh Black Truffles

Chicken Sausage Rounds with Thai Peanut Sauce

Crab and Corn Fritters


Root Vegetable Soup with Fresh Truffles

Second Course

Rack of Lamb “Lollipops” with Mint

Gruyere Cheese Puffs “Le Gavroche”

Corn and Crab Fritters

Seared Tuna Tataki on Sushi Rice - Wasabi Mayonnaise

Tartlets with Ratatouille and Swiss Cheese

Breast of Duckling Orange Glaze

Foie Gras on Brioche

Soufflé Suisesse

Third Course

Potato Blini with Farmed Sturgeon Caviar

Mini Shrimp with French Cocktail Sauce

Beef Tenderloin Mini Wellington

Gruyere Cheese Soufflé on a Spoon

Foie Gras on Toast with Chapel's

Local Smoked Salmon on Brioche

Buffet Table

Array of Cheeses from C’Est Cheese

with water crackers, seasonal fruits and nuts

“Retired Canapés”

 

Indian Fry Bread

Indian Fry Bread

We recently catered an event for a group of Native Americans. I took the menu inspiration from the idea of using ingredients or dishes from North American Native Indians. The fry bread was a delicious part of the dinner. From Wikipedia..."Frybread is a flat dough fried in oil. The dough is sometimes leavened by yeast. Frybread can be eaten alone or with various toppings such as honey. The way it is served will vary from region to region and different tribes will have different recipes. Non-natives know frybread from association with Native Americans. It is a simple complement to meals. It can be found in its many ways at state fairs and pow wows, but what is served to the paying public may be different than what is served in private homes and in the context of tribal family relations. Frybread has a significant role in Native American cultures. It is often served both at home and at gatherings."

Chef Michael Hutchings

Salad of Wild and Cultivated Greens

Guinea Fowl with New England Cranberries

Cedar Plank Pacific Northwest Salmon

corn coulis sauce with lima beans

Minnesota Wild Rice and Toasted Southern Pecans

Green Beans & Squash

Mexican Chocolate Cake

Indian Fry Bread

 

In the News with the Santa Barbara Symphony

Here is an excerpt from a story by Bonnie Caroll on the Santa Barbara Symphony. We look forward to the concert that follow after the first of the year. We are provided late night nibbles themed to the feature concert selection.

"SANTA BARBARA SYMPHONY BIDS FOND FAREWELL TO JOHN ROBINSON
By Bonnie Carroll
 
The post performance party at the Granada Theatre following a magnificent concert was filled with members and guests wishing to say goodbye to John Robinson, who has served as the Executive Director for eight years.  John and his family will be relocating to San Francisco. Maestro Nir Kabaretti gave a touching tribute to John’s outstanding work.

 
Patricia Gregory of the Baker Foundation, who sponsored the Rimsky-KorsakovScheherazade Symphonic Suite, Op.35, and also a stellar performance by pianist Sergio Tiempo, who gave a stunning rendition of Tchaikowsky’s Piano Concerto No. 1 in B-flat minor, Op 23, said her goodbye’s to John, and gave a personal introduction for guest performer Sergio Tiempo to the group. Chef Michael Hutchings of Michael’s catered the event, serving Russian inspired eggs, borsht, caviar appetizers and sweet ending desserts."

Click here for the complete particle.

Tastefully

 

Chef Michael

Michael's Catering

Santa Barbara

Wedding Catering Menus for Santa Barbara

Michael’s Catering Wedding Packages



Wedding packages are designed to provide a convenient way to organize the details of your wedding celebration with a balanced plan. When you are selecting your wedding caterer, consider these packages to facilitate your planning. These suggested packages of our most popular menus can be a starting point to customize your wedding catering feast. Wedding catering in Santa Barbara has long been popular due to the variety of locations for ceremonies and receptions. Please contact us for a complimentary proposal and additional services such as equipment rentals, entertainment, valet parking, florists, photographers, lighting specialists and more. Prices are confirmed upon contracting our services. Prices are based on a minimum of 100 guests and may be higher for lower guest counts.
Click here for a gallery of catered events. Prices subject to change and are confirmed upon booking our services.

Silver Package
Two course seated dinner or buffet menu with a market Fish and Chicken Entree selections and cake cutting service. Beverages include our nonalcoholic package. The all inclusive price is for a celebration up to five hours and includes a 20% facility service charge and applicable sales tax, standard front and back of the house labor charges, buffet equipment. We will assist in designing an equipment rental package and obtain bids.
$85.00 per guest

Silver Package Seated
First Course Suggestions
(selection of one to be served to all guests)
Mixed Baby Market Greens with Candied Pecans and Goat Cheese
Baby Arugula with Asian Pears, Sundried Cranberries and Raspberry Vinaigrette
Petite Spinach with Mushroom, Bacon and Tarragon Dressing
Classic Caesar Salad with Imported Parmesan and House Croutons
Served with Rolls and Butter
Entree Selection
(selection of one to be served to all guests)
Roasted Fillet of Salmon on Rainbow Couscous, French Green Beans and Lemon Butter Emulsion
Roasted Breast of Chicken with a Yuzu-Ginger Jus, Jasmine Rice and Asian Vegetables
Salmon Fillet with a Lemon-Caper Sauce, Mixed Rice Pilaf and Glazed Carrots
Shiitake Crusted Chicken with Saffron Rice and Blue Lake Beans with Caramelized Onions

Silver Buffet Package
Starters
(selection of one to be served to all guests)
Classic Caesar Salad with Imported Parmesan and House Croutons
Mixed Baby Lettuces with Fresh Herbs with Balsamic and Extra Virgin Olive Oil
Petite Spinach with Mushroom, Bacon and Tarragon Dressing
Greek Salad with Mixed Petite Lettuces, Feta Cheese, Kalamata Olives, Tomatoes, Cucumbers and Lemon-Herb Dressing
Served with Rolls and Butter
Entree Selections
(Selection of two to be served to all guests)
Roasted Chicken Breast with Lemon-Thyme Jus, Roasted Fingerling Potatoes and Market Vegetables
Roasted Free-Range Chicken with a Creamy Mustard Sauce, Wilted Spinach and Yukon Gold Mashed Potatoes
Four Cheese Ravioli with Basil-Tomato Marinara and Parmesan
Saffron Risotto with Mushrooms and Ratatouille of Vegetables
Dessert
Provide your own cake for no additional charge or order a custom cake for $6.00-$12.00 per guest

Gold Package
Choice of: Selection of 3 tray passed canapés for 45 minutes.
Three course seated Dinner or Buffet menu with Beef, Chicken and Fish entree selections with dessert or wedding cake and cake cutting service.
Beverages include nonalcoholic beverages.
The package is inclusive of 20% facility service charge and applicable sales tax, standard front and back of the house labor charges for a celebration of up to five hours.
$105.00 per guest

Gold Package Seated
Tray Passed Canapés: Select three
Belgian Endive Spears with Blue Cheese Mousse and Candied Pecans
Mini Mozzarella Crostini with Tomato and Basil Pesto
Caramelized Onion Tart with Gruyere Cheese
Smoked Salmon Mousse on Croutons
Beef Meatballs with Stroganoff Sauce
Choux Puffs with a Cheesy Filling
Chicken Skewers with Peanut Sauce
Eggplant Mousse with Feta on Croustade
Bay Shrimp and Marie Rose Sauce on Cucumber Rounds
First Course Selections: Select one
Mixed Baby Market Greens with Candied Pecans and Goat Cheese
Classic Caesar Salad with Imported Parmesan and House Croutons
Market Vegetable Salad with Baby Greens, Lemon-Herb Dressing
Local Baby Greens with Avocado Mosaic, Tomato and Balsamic Dressing
Entree Selections: Select one-two
Roasted Arctic Char with Citrus Beurre Blanc Sauce, Wilted Arugula and Roasted Fingerling Potatoes
Roasted Free-Range Chicken with a Creamy Mustard Sauce, Wilted Spinach and Yukon Gold Mashed Potatoes
Roasted Chicken with Herb Jus, Boulangere Potatoes and Haricot Vert
Pan Seared Salmon Fillet on Creamy Polenta with Sundried Tomatoes
Roasted Filet of Beef Tenderloin with Gratin Potatoes and Blue lake Beans with Caramelized Onions
Beef Sirloin Steaks and Red WIne Jus with Yukon Gold Mashed Potatoes and Glazed Carrots

Gold Package Buffet
Tray Passed Canapés: Selection of three
Please select from list above...
Starters: Select two
Classic Caesar Salad with Imported Parmesan and House Croutons
Caprese Salad with Vine Tomatoes, Fresh Mozzarella, Basil and Basil Oil
Baby Greens with Haricot Vert, Marinated Artichokes and Cherry Tomatoes
Roasted Asparagus on Tomato Slices, Lemon Dressing
Belgian Endive, Apple, Blue Cheese and Walnuts, Walnut Oil Dressing
Petite Spinach with Mushroom, Bacon and Tarragon Dressing
Served with Fresh Rolls and Butter
Entree Selections: Select two
Roasted Chicken with Lemon-Thyme Jus, Yukon Gold Mashed Potatoes and Market Vegetables
Medallions of Beef with Shiitake Mushroom Jus, Potatoes Gratin and Glazed Carrots
BBQ Spiced Salmon with Mustard Sauce, Wilted Spinach and Oven Roasted Potatoes
Four Cheese Ravioli with Basil-Tomato Marinara and Parmesan
Roasted Chicken Breast with Lemon-Thyme Jus, Roasted Fingerling Potatoes and Market Vegetables
Poached Salmon Fillet in Corn-Potato-Lima Bean Succotash
Artichoke Risotto with Pine Nuts and Parmesan

Platinum Package
Selection of four tray passed canapés for 45 minutes.
Three course seated dinner or buffet menu with upgraded Beef, Chicken and Fish entrees, dessert or wedding cake and cake cutting service.
Beverages include nonalcoholic beverages.
The package is inclusive of 20% facility service charge and applicable sales tax, standard front and back of the house labor charges for a celebration of up to five hours.
$125.00 per guest

Platinum Package Seated
Tray Passed Canapés: Select four
Spicy Tuna Tartar with Wasabi Mayonnaise on Won Ton Crisps
Crostini of Sweet Peas, Truffle Oil and Parmesan
Shrimp Skewers with Marie Rose Sauce
Potato Pancakes with Chicken, Herbs and Blue Cheese
Beef Tenderloin Skewers with Green Peppercorn Demi Glace
Smoked Salmon on Brioche with Cream Cheese and Dill
Mini Crab Cakes with Lemon Aioli
Goat Cheese Mousse on Blue Cheese wafers
Puff Pastry Pizza with Ratatouille and Gruyere Cheese
Black Forest Ham Mousse and Asparagus
First Course Selection: Select one
Grilled Asparagus with Curly Endive, Crisp Pancetta and Goat Cheese Dressing
Ravioli with Butternut Squash and Sage Butter Sauce, Parmesan
Smoked Salmon Stack with Cucumber and Seaweed Salad, Won Ton Crisps
Crab and Tomato Trifle with Micro Greens and Vegetable Confetti
Salad of Baby Arugula with a Timbale of Apples, Dates, Manchego Cheese, Walnuts with Walnut Dressings
Roasted Red and Yellow Beets on Mixed Baby Greens with Blue Cheese, Toasted Pine Nuts and Sherry Vinaigrette
Grilled Asparagus with a Basil-Tomato Salsa and Lettuce Chiffonade
Baby Arugula with Asian Pears, Sundried Cranberries and Raspberry Vinaigrette
Entree Selections: Select One-two
Beef Top Sirloin with Assorted Mushroom Demi Glace, Herb Fingerling Potatoes and Haricot Vert
Seabass with Five Spice and Asian Stir Fried Vegetables, Yuzu Jus
Braised Beef Short ribs with Sweet and Sour Sauce, Mashed Yukon Gold Potatoes and Squash Ragout
Roasted Breast of Free-Range Chicken with a Lemon-Honey Glaze, Vegetable Medley and Fingerling Potatoes
Pan-Seared Whitefish with Piccata Sauce, Parmesan Polenta and Broccolini
 

Platinum Buffet Package
Tray Passed Canapés: Select four
Please select from list above...
Starters: Select two
Citrus Shrimp Salad with Asian Slaw
Classic Caesar Salad with Romaine Hearts, Imported Parmesan and House Croutons
Burata Cheese with Warm Italian Ratatouille and Micro Greens, Emerald Oil
Belgian Endive And Watercress Salad with Strawberries, Roquefort Cheese, Caramelized Walnuts and Walnut-Sherry Dressing
Greek Chopped Salad with Romaine Heart, Kalamata Olive, Cucumber, Feta, Tomatoes and Pita Croutons with Lemon Dressing
Panzanella Salad with Parmesan Rico, Mozzarella and Heirloom Tomatoes, Balsamic Dressing
Accompaniments: Select two
Mashed Potatoes with choice of flavors: Roasted Carrot, Baked Garlic, Horseradish
Mushroom Ravioli with Parmesan Cream
Grilled Rosemary Scented Asparagus
Medley of Market Vegetables
Creamy Polenta with Sundried Tomatoes
Rice Pasta with Saffron
Gratin Potatoes
Roasted Fingerling Potatoes
Entree Selection: Select two
Chicken Breast Stuffed with Mushrooms, Light Jus
Filet Mignon of Beef with Beef Bourguignonne Garnish
Grilled Fillet of Salmon with Nage Beurre Blanc
Braised Beef Short ribs with Celery and Pearl Onions
Pan-Seared Whitefish Fillet with a Ragout of Artichokes and Asparagus
Atlantic Salmon with a Corn and Clam Chowder Sauce
Arctic Char on a Fennel Potatoes Boulangere
Grilled Breast of Free Range Chicken on Wilted Baby Arugula

Menu Enhancements
We offer a number of options to enhance your wedding celebration. Your guests will enjoy these delicious upgrades.

-Tray passed canapés for the cocktail reception. Tray passing add an elegant service touch and allows your guests to socialize will enjoying a pre-dinner snack. Additional $10.00-$12.00 per person based on selected items.
-Viennese sweet table to compliment your wedding cake. Selection includes a choice of four mini sweets to be presented on each table or a lavish dessert buffet. Additional $7.50 per guest.
-Dessert or wedding cake, customized to you theme and taste. Additional $6.00 to $12.00 per guest.
-Chef’s Chocolate Truffles and Bonbon Party Favors: Sweet gifts for your guests are elegantly presented in containers with an assortment of three treats. Additional $8.00 per guest.
-Sorbet Palate Refresher: served between courses. Flavors include lemon, grapefruit or raspberry. Additional $5.00 per guest.
-Sushi: Add a live sushi chef for your cocktail reception. Additional $25.00 per guest plus $175 sushi chef’s fee.
-Classic Crepe Station: Delicious crepes with an array of ingredients to create your own custom crepes. Additional $10.00 per guest plus $175 for chef’s fee.

Children’s Meals
Prepared for children 12 years of age and under
Please select one:
Chicken Fingers and Mashed Potatoes with BBQ and Ketchup Sauces
Penne Pasta with Tomato Basil or Alfredo Cream Sauce
Served with Beverage
$25.00 per child

Vendor Meals
We offer vendor meals comprised of a boxed dinner with salad, protein, sweet and beverage. $20.00 per vendor

Non-Alcoholic Package
Coca Cola Sodas
Still and Sparkling Bottled Water
Pellegrino Orange and Lemon Sodas
Ice Tea and Lemonade (Optional)
Coffee and Assorted Teas with Condiments
Beverage Ice
Bar Support
Cost varies with selections, $3.00-$6.00 per person
Bar Fruits: Orange, Lemon, Lime
Cherries, Pimento Olives, Pearl Onions, Celery
Worcestershire, Bitters, Orange Water. Margharita Salt
Lime Juice, Orange Juice
Tonic, Club Soda, Bloody Mary Mix
Beverage Ice

Potato Blini

Potato Blinis

I have been making these potato blinis for three decades. They were a take off from Georges Blanc's Beignet de Pomme de Tere al la Truffe, Potato Fritters with Truffles. His dish featured the fluffy potato pancake with sliced fresh black truffles and a butter sauce!

The potato "blini" makes a great foil for other ingredients such as smoked salmon, caviar, prosciutto and shrimp. The recipe below is for canape-sized blinis that work great for appetizers. THey can also be made into 3 inch pancakes and served as an appetizer. I have served thousands of them at charitable events in Santa Barbara.

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Simple Birthday Brunch Buffet

Lox from Santa Barbara Smokehouse

We catered a small brunch today for 25 guests. Sometimes simple is best. We prepared a Filet Mignon Chili that the hit of the party. No secrets, just a super chili base with morsels of beed tenderloin sauteed as needed with sides of charp cheddar and chopped onions. Click here for a short YouTube video of the buffet spread.

Tastefully

Chef Michael Hutchings

Michael's Catering

 

Recipe from Sly's Restaurant

Mini Black and White Cookies from Michael's Catering

Black and White cookies are a NY classic. Also known as Amerikaner cookies or Half-Moon Cookies, they were originally a Brooklyn deli cookie made from leftover cake batter with a little flour tossed in to keep it from spreading all over.
Older New Yorkers hold fast by the observation that you can tell a lot about someone by the way they eat a Black and White. Dark or white side first? Do they lick the frosting off like an Oreo? Or, do they nibble from both and meet in the middle. In a famous Seinfeld episode, Jerry mused that people should look to the Black and White Cookie to solve all our problems as the black and white sides live harmoniously on top of the cookie (never mind that cookie "cannibals" eventually eat them). Click here to see a short cooking video.

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

You Found Chanterelles - Now What?

Wild Mushroom Ragout

First, the disclaimer...gathering wild mushrooms demands that you have a positive identification of the mushroom. There are mushrooms that can cause mild distress all the way to death. OK, that being said, there are many delightful wild mushrooms. Know what you are gathering and seek expert advice.

We gathered chanterelles and blewitts a couple of days ago and are enjoying a number of dishes that use them. My wife, Christine, likes to do a mini Iron Chef grab bag challenge when I get home (from cooking all day). This "challenge" put a medley of vegetables, local dover sole fillets and some of our hoard of wild mushrooms on the cutting board.

I came up with and Asian style stir fry using the wild mushrooms, shallots, broccoli, carrots, snow peas, soy sauce, chicken stock all sauteed with sesame oil and thicken with cornstarch. I cut the sole into strips, dredged it in tempura batter and deep fried it. We served it over basamati rice. Yes, we eat like this all the time. Click here to see the video, you can almost smell the dish!

Tastefully,

Chef Michael Hutchings

Michael's Catering

Santa Barbara

Dirty Snowball Dessert from Michael's Catering

Dirty Snowball Dessert

I was recently asked by our local newspaper, The Santa Barbara News Press, to create a dish for winter that featured the theme of "Snow." It was an easy choice to update the French classic Oeufs a la Neige. I set a poached meringue on top of vanilla custard with a swirls of coffee custard, added the "snowballs" and drizzled caramel and ganache on top. Click here for the You Tube link.

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Adding Ganache

Ready to Plate

 

The Dirty Snowball

Stalking the Wild Chanterelle Mushroom

Eureka

 Golden Chanterelle

Canterelles Ciberius

Like the storied miners in the California gold rush of 1849, I cried "Eureka" when my wife Christine and I found perfect chanterelle button mushrooms on a late afternoon hike in an urban park (name to remain secret).

While we have found many types of mushrooms in this local, we have found no other edible mushroom. We practically walked over them as they were growing on a path. They are some of the best local chanterelles I have ever found since I started hunting them in Santa Barbara in 1981. As a bonus, Christine discovered a large patch of blewitt mushrooms near the end of our walk. They need to be checked carefully as they tent to get bugs inside.

Click on this link to go on "the hunt." I'll let you know how I cook them on a later post. However, the best way to enjoy the taste of these forest gems is to saute them in butter and season with salt and pepper. To get a little more elaborate, saute the sliced mushrooms with chopped shallots, a little chopped garlic, salt, pepper and freshly chopped parsley or chives.

Tastefully,

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

Blewitts

Lepista Nuda

Catering Your Events - Santa Barbara Catering at it's best!

Chef-Owner Michael Hutchings 
Link to Catering Portfolio

Dining can be as simple as a variety of delicious canapes such as Caramelized Onion Tarts, Potato Pancakes with Caviar, and entrees like a great Bistecca alla Fiorentina or a fresh from the ocean Striped Seabass with herbs… or more complex dishes like the classic Braised Veal Shank, Lobster Regine or Roule Marquis cake.

Several cheeses at their peak, accompanied by a vintage Port, is a great way to end the meal. The complex and rich flavors of the cheeses are set off nicely by the richness of the Port. These cheese are some of the best in the world and will be well received by your guests: Roquefort, Stilton, Gorgonzola, Maytag (all blues); Camembert; Bel Paese; St. Andre, Explorateur (triple creams); Taleggio; Montrachet (or a similar Loire Valley goat cheese); St. Nectaire; Pont L'Eveque; genuine British farmhouse Cheddar.

We have years of experience in budgeting events. The cost of catering an events varies with the style of service, menu selections, equipment rentals and other services. We prefer to meet with you to help make these selections and prepared a detailed proposal. The proposal includes your personalized menu, service staff fees based on the style of service selected, rentals, beverage choices, decor, sales tax and entertainment, all based on your choices. We have our clients provide and purchase their own alcohol and we charge no corkage fee. We can also arrange for a beverage supplier to provide your selected beverages.

 
Michael's Catering has menu choices with a wide range of food styles and prices. Service levels vary with the style of service whether it is a buffet or more formal plated menu. Our average full service event with rentals and all the necessities included in 2010 ranged from 49.00 to 95.00 per guest. Elegant gourmet dinners can run higher. Other events vary greatly as well. We are delighted to bring your vision to the table and create a memorable event!

French, Italian, Exotic, American and a host of other great cuisines can grace your table. The possibilities are endless. Enjoy your next party and have a professional chef take all the worry out of catering. We'll plan it all, from the valet service to the entertainment, and of course, the very best in dining. Whatever the event or wherever the venue, contact us today for a journey in good taste.

Tastefully yours, Chef Michael Hutchings

Santa Barbara Catering Specialist

 Link to Catering Portfolio

  

 

 

Dinner Party Santa Barbara Style

 

Sunset Over Santa Barbara

We often cater small diner party in private homes. Occasionally we are privileged to see homes of incredible grandeur. One such home in Santa Barbara is like a mini Hearst Castle. The most stunning feature is the decorative treatments on the ceilings. There are Renaissance style frescoes and ornate sculpted features that lend an opulence to the villa.

 

We prepared a suitable elegant dinner party that featured a Chateauxbriand Garni carved tableside. Dessert was an permutation of Oeufs à la Neige. My variation added chocolate and coffee to the mix to make what I christened "Dirty Snowball." I just got a new Flip HD video recorder and had a chance to use it at this recent dinner party. Click here to see the video.

 

Tastefully,

Chef Michael Hutchings

Michael's Catering

Santa Barbara

 

Yorkshire Pudding A.K. A. Popovers

Yorkshire Pudding

Yorkshire pudding is typicaly paired with rosted prime rib of beef. The hallmark of a good Yorkshire Pudding is a crusty exteior, smoewhat custard interior and the beefy flavor from the rendered beef fat. Clearly this is a culinary creation that predates cholesterol concerns. I prefer to make individual puddings but you can also make one large one in a ceramic baking pan about 9X13 inches.

The origins of the dish was in England. The pudding was baked under a roast and captured the dripping that rendered while the lamb or beed was spit roasted. Some think that the pudding was a way of filling diners up with a cheap, tasty starch to conserve the roast.

There are also cheesey variation that incorporate parmesan. Which gives rise to an idea that mini Yorkshire could be made with truffles and parmesan for appetizers.

Here are a few Web references to bone up on this Cardiac's delight:

About.Com

http://britishfood.about.com/od/england/f/yorkpudds.htm

Wikipedia.com

http://en.wikipedia.org/wiki/Yorkshire_pudding

Tastefully,

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

Club 33

Entrance To Club 33

In a Magic Kingdom called Disneyland, there is a magic place for VIP guests. It is called Club 33 and it is located through a private entrance in the New Orleans Square of Disneyland, Anaheim. I was fortunate to work the in the late 1960 to mid 1976.

About the Club 33

The club kitchen was under the whisk of Master Black Hat chef Rudolph (Rudy) Stoy. Chef Rudy was in charge of the kitchen from the opening of Club 33 in 1967 until he retired well into his 70s in about 1977. It was working at the Club 33 that I got hooked on cooking. Rudy was happy to show me the classic ropes that he had practiced for some 60 years. I recall one time when I asked how to prepare a leg of veal and the next day, three double hind legs of veal, some 180 pounds worth,  were delivered. After the fourth one, I had it down to a science.

Dining Areas and Lounge

Robert Urbanek and Michael Hutchings 1976

At the Friday Buffet

One of Chef Rudy's all time favorite banquet desserts was a Soufflé Glacé Grand Marnier. It is an easy dessert that folks seemed to enjoy. A nice variation is with Tia Maria instead of Grand Marnier. 

Tastefully

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

Royal Cuisine - The Roux Brothers

Royal Coat of Arms

During the early career of the Roux Brothers (of Le Gavroche and Waterside Inn fame) careers, they worked at the British Embassy in Paris, France. The daily menus were hand written on paper stock. When I opened Michael's Waterisde Inn in Santa Barbara, Albert Roux presented as a gift a number of these hand written menus from that era. One can see that classic French cuisine ruled over the British cuisine, and for good reason. These menus would play well today if well executed with good ingredients. You might note the use of "Parisienne" in a number of the recipes. This makes sense when you remeber that the Embassy was in Paris.

Here is a little Wikepedia note on the coat of arms printed on the menus.

"Dieu et mon droit is the motto of the British Monarch. It appears on a scroll beneath the shield of the coat of arms of the United Kingdom. The motto refers to the divine right of the Monarch to govern and is said to have first been adopted as the royal motto of England by King Henry V in the 15th century. The motto isFrench for literally "God and my right" (a fuller version of the motto is also quoted as "God and my right shall me defend")."

Enjoy

Chef Michael Hutchings

Cream of Tomato Soup

Filet of Beef with Madeira Sauce
Potatoes Fondant

Spinach with Croutons

Salad

Vanilla and Chocolate Souffle

Fillet of Seabass with Mornay Sauce

Beef Rib with Girolle Mushrooms

Hazelnut Potatoes

Salad

Green Beans English Style

Praline Bavarian with Chocolate Sauce

Cake

Trout Muniere

Parslied Potatoes

Mimosa Salad

Artichoke Hearts Garden Style

Assorted Cheeses

Pineapple Paris Style

Cake

Pike Quenelles Normandy Style

Filet of Beef in Pastry Banker's Style

Salad

Spinach

Cheeses

Melon Paris Style

Cake

 Gnocchi Souffle

Filet of Beef with Girolles Mushrooms

Potatoes Fondant

Artichoke Hearts with Spinach

Salad

Assorted Cheeses

Pineapple with Orange Sauce

Cake

Filet of Sole in Strips with Tartar Sauce

Pheasant Bordeaux Style

Paris Style Potatoes

Salad Lorette

Artichoke Hearts "Colbert"

Assorted Cheeses

Mont Blanc Dessert with Chestnuts

Cake

Once More Into The Breach Turkey Leftovers

Leftover Leftovers

I thought we we done with the turkey. We had the "Reheat, Dumpling Soup, Sanwiches, à la King."A probe into the recesses of the fridge turned up remants of turkey and dumpling soup. Ignoring the commands of my wife to 86 it, I rescued the broth and made a dinner of it.

It was a simple matter of sauteeing shallots and mini portabello mushroom, add the broth and cooking a shaped pasta al dente, finishing with lunguica sausage, peas, carrots and spinach with garlic that was pan wilted. We even served it in lefotover plates from my shuttered restaurant,  Michael's Waterside Inn. Delicious!

"Les Mangeurs d'Huitres" - Oyster Eaters

The Oyster Eaters by Boilly

Amongst the relics from my restaurant days are a number of old prints that Chef Albert Roux gave me as an opening gift. They hung in the restaurant dining room. I have two from a French artist named Louis-Leopold Boilly.

From Wikipedia: "Louis-Léopold Boilly (5 July 1761 – 4 January 1845) was a French painter. A number of his paintings vividly document the French middle-class social life of his time.
Boilly was born in Douai in northern France but moved to Arras at the age of seventeen to receive instruction in [trompe l'oeil] painting from Dominique Doncre (1743-1820). Seven years later Boilly moved to Paris where he exhibited in the Salon between 1791 and 1824 - receiving a gold medal in 1804.
In 1794, Boilly was condemned by the Comité de Salut Public, at the height of Terror, for the erotic undertones of his work. This offence was remedied by an eleventh-hour discovery in his home of the more patriotic Triumph of Marat (Musée des Beaux Arts, Lille) which saved him from serious penalties."

This print, which appears to be signed, is part of a series that showcased his keen observation of human behavior. He recorded facial details and gestures as well as social customs and fashions of the day. The studies such as the one posted here are part of a series chronicling his time in history.

I am reminded of an oyster dish we prepared at Le Gavroche in London, England. It was called Huitres Francine. The oysters were shucked, saving the juice. The shell had a small mound of lobster mousseline piped into it and the bake to set the mousse. The oysters were poached in their juice with champagne just enough to plump them the the oysters were et on top of the lobster mousseline. The cooking juice was reduces, cream added and reduced to a coating consistency, finished with a cooked lobster butter. Poached cucumber julienne was added to the oysters on the shell, then a coating of the reduced sauce. Oh yes, there was also a dollop of beluga caviar.

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA

 

Holiday Hors d'Oeuvres

Your guests will enjoy this assortment of hors d’oeuvres. They are packed in disposable containers, ready to serve. There are 12 plus pieces per person. Minimum order is for 20 guests. Prices are based on pick up from our kitchen. Delivery and or set-up is available for an additional fee. Should you require service staff, please contact the office two days in advance. Order must be place 48 hours in advance. Cost does not include sales tax or service charge. Substitutions are available for an additional fee.

Hors d’Oeuvres for Entertaining at Your Cocktail Party and Receptions
“From Our Kitchen to Yours”
$25 per person

Smoked Salmon and Dill Cream Cheese on Brioche Rounds




Goat Cheese Wafers with Fresh Goat Cheese and Hazelnuts

Shrimp with French Cocktail Sauce

Filet of Beef Tenderloin with Three Mustard Sauce on Toast

Mozzarella Caprese “Porcupine” with Pesto

Antipasto - Marinated Olives, Italian Meats, Cornichon, Pickled Vegetables, Breadsticks

Chef’s French Cookies
Coconut Macaroons, Sable Swirls, Chocolate Galette



PARTY PACKAGES BEVERAGE ADDITIONS
Up To 15 People $45.00
1 Sliced Lemon, 1 Pellegrino, 2 1-Liters Bottled Water, 1-Liter Diet Coke, 1-Liter Coke, 1-Liter Gingerale, 2 Packages Plastic Tumblers, Bowl of Ice with Serving Spoon Disposable Tablecloth, 1 Package Cocktail Napkins

Up To 30 People $75.00
2 Sliced Lemon 2 Pellegrino 3 1-Liters Bottled Water 2 1-Liters Diet Coke 2 1-Liters Coke 2 1-Liters Gingerale 4 Packages Plastic Tumblers 2 Bowls of Ice with Serving Spoon Disposable Tablecloth 2 Packages Cocktail Napkins



 Call to place an order at 805-568-1896
Visit our web page at www.michaelscateringSB.com
205 W. Montecito Street, Santa Barbara, CA 93101

Express Cuisine Sans Chef

Express Cuisine Sans Chef

The next best thing to having a professional chef in your kitchen is to have your meal prepared by a professional chef and brought to you ready to serve with a minimum of effort. All you will need to do is follow simple instructions to dress salads and heat menu selections in the ovenproof containers that we provide.
Please contact us a minimum of 48 hours in advance and order your selections. We will prepare your meal and have it ready for pickup or delivery can be arranged for an additional fee. Delivery charge in the greater Santa Barbara Area is $25.00 before 5:00 PM and $50.00 after 5:00 PM.


Place your order today at: 805-568-1896 ph/ 805-568-1873 fax or e-mail us at : [email protected]
www.michaelscateringSB.com

Hors d’Oeuvres
Priced by the piece


Beef Tenderloin, Arugula, and Horseradish Crème on Toasted Brioche (Minimum of 25) Spicy or Mild $2
Brie and Caramelized Orange-Onion Tartlets (Minimum of 25) $1.75
Smoked Salmon Pinwheel (8 pieces per roll/minimum 5 rolls) Smoked salmon, cream cheese, dill and bay shrimps $12
Gougères - Gruyere Cheese Puffs (minimum 25) $1
Hand Rolled Maki Sushi Rolls (8 pieces per roll/minimum 5 rolls per type)
California Roll with real crab and avocado $9
Spicy Tuna Roll $9
Vegetarian Roll $7


Salads Minimum Order of 10 Portions
Price is per portion
Salads require tossing with the other ingredients to insure quality.


Hearts of Romaine Caesar Salad with Imported Parmesan and House Croutons $5
Mixed Field Greens with Sweet Tomatoes, Croutons and Dressing Selection $5
Italian Salad with Spinach, Arugula, Toasted Walnuts, Cranberries, and Endive
Walnut Oil Dressing $6
Chopped Greek Salad with Iceberg, Kalamat Olives, Feta, Hot House Cucumbers Lemon-Oregano Dressing $8
Freddy’s Salad - Iceberg, Shrimp, Green Beans, Roasted Peppers, Tomato, Bacon, Blue Cheese Vinaigrette Dressing $12
Fiesta Salad with black beans, grilled corn, peppers and cilantro vinaigrette
Cous Cous Salad with Cashews, Currants and Curry Dressing $5
Orzo Pasta Salad with Prosciutto, Olives and Sun Dried Tomatoes $7
Italian Vine Tomato Salad with Fresh Basil, Red Onions, Red Wine Vinaigrette $6

Dressings are also available by the pint.

Ranch $6 pint
Sherry-Olive Oil Vinaigrette $6 pint
Point Reyes Blue Cheese $12 pint
Walnut oil Dressing $8 pint

Soups
Minimum Order 3 quarts
$12 per quart

Vegetarian Corn Chowder
Veloute of Sweet Peas with Fennel
Roasted Butternut Squash
Onion Soup with Gruyere Cheese Croutons


Vegetable and Starch Side Dishes
Minimum Order of 10 Portions
Priced per portion

Vegetables

Asparagus Spears $6
Braised Young Carrots $4
Creamed or Sautéed Young Spinach $4
Creamed Yellow Corn $4
French Green Beans with Shallot Julienne $5
Sautéed Mushrooms with Shallots and Herbs $6
Steamed Broccoli Flourettes $3

Starches

Gratin Dauphinoise Potatoes with Cream Gruyere Cheese $6
Lyonnaise Potatoes - Caramelized Onions $4
Roasted “Turned” Potatoes with Olive Oil and Rosemary $4
Roasted Root Vegetables (varies with season) $5
Wild Rice Pilaf Blend $4
Yams with Maple Syrup Glaze $4
Yukon Gold Garlic Mashed Potatoes $4

Entrées (minimum 10 portions)

Entrées and side dishes come in ovenproof containers with reheating instructions for finishing the dish. Easy to follow instructions are included for presentation. All protein portion weights are prior to cooking. Some weight loss occurs during cooking.


Baked Salmon Fillet Souffle with Mango Salsa (7-8 ounces) Market price
Shrimp Scampi Style with Garlic, Tomatoes and Herbs $16 per portion
Slow Roasted Fillet of Sea bass with Niçoise Garnishes Market price
Filet Mignon Chili with Cheddar and Diced Red Onions $16 per portion
Rack of Lamb, Roasted, with a Fresh Mint Jus (10-12 ounces) $24 per rack
Whole Tenderloin, Roasted, with a Red Wine Demi Glace (3-4 pounds) $32 per pound
Eye of Prime Rib with Natural Jus and Creamed Horseradish (10-14 lbs.) $22 per pound
Whole Roasted New York Sirloin with Tarragon Jus (7-8 pounds) $22 per pound
Roasted Breast of Duckling with a Grand Marnier Sauce (8-10 ounces) $20 per portion
Free Range Chicken Breast with Morel, Chardonnay Cream Sauce (6-7 ounces) $18 per portion
Free Range Chicken Picatta with Lemon, Capers and Herbs $14 per portion
Eggplant Parmeggiano on a Basil-Tomato Sauce $10 per portion
Ricotta and Spinach Gnocchi with Béchamel Sauce $12


Desserts
Serves 10-12 Unless Noted


Apple Tart Tatin on Puff Pastry minimum 10, $5 per portion
Chocolate Praline Ganache Cake $60 per cake
Chocolate Velvet Cake with Raspberry Sauce minimum 10, $6 per portion
Old Fashioned Berry Shortcake with Creme Chantilly $5 per portion
Roulé Marquis - Flourless chocolate cake with berries $50 per cake
Spanish Almond Tart $50 per cake
French Cookies (2 each)- Coconut Macaroons, Sable Swirls, Chocolate Galette $6 per portion


Prices are subject to change and are confirmed when the order is placed.

Place your Menu order today at: 805-568-1896 ph/ 805-568-1873 fax

e-mail us at : [email protected]
www.michaelscateringSB.com

Hoagie Smokes

The Great Central Steak and Hoagie restaurant is a place you would usually not notice. It looks like a run down old A&W Root Beer stand from the 1950s. There are old picnic benches for seating. The order counter is topped with Formica that is so old the plastic finish has worn down to pressed woods in spots.

However, there is a culinary intelligence at work here. The potatoes for the fries are aged and cut in house. After cooking to a crisp in real oil, they are well seasoned with fine salt and served in a brown paper bag. The hoagies are on a great bun and served with a tasty meat (rib eye) plus a choice of toppings. I prefer the mushroom, onion and cheese for the full affect.

From Google Street Views

Worth a detour on your way up and down the coast.

Great Central Steak & Hoagie

410 East Thompson Blvd.

Ventura, CA

805 643-6871

 

Chef Michael Hutchings

Michael's Catering

Santa Barbara, CA