Coastal Cooking with Chef Michael Hutchings

Thai Cuisine Where You Least Expect It

Lunch with mom would be a treat even at McDonald's. Mom though, likes a dining adventure and will try anything. In particular she enjoys Asian cuisine. That's a good thing since Orange county has a large Asian population in the Garden Grove area. Little Saigon is a chop stick and a jump from her Fountain Valley condo.

Last Sunday we were visiting in her Orange county enclave. Orange county is a homogeneous collection of endlessly repeating strip malls, track housing and iconic examples of urban sprawl, now somewhat superannuated. We went on the hunt just south of Disneyland on Harbor Blvd. for a Thai Restaurant called Thai Tangerine. Directions were to go south and look across the street from the MacDonald's.

We found it. I would never even notice such a nondescript restaurant in the back of a u-shaped strip mall. We dove in to this rather plain restaurant and took a chance. We had a rather pleasant surprise and a pleasant dining experience. The first hint was an ice tea in a tall, attractive glass with a sculpted lemon wedge and ice crushed to a perfect size. The Thais are masters of vegetable carving and this was a good start.

We ordered a summer roll, NY Steak with some mysterious Asian sauce and a Chicken Pad Thai. The ice tea was a good harbinger. All dishes were nicely presented, had good clean flavors and was evidence of a caring talent in the kitchen. Plus the company was great as well.

Chef Michael Hutchings

 

Summer Rolls

Pad Thai

 NY Steak with  Mustard Dressing

Classic Wedding Cakes

I assisted my pastry chef-wife with wedding cake deliveries today. The cakes were gorgeous. Christine makes precise, delicious cakes in a wide array of styles. Her piping work is unbelievable.

I have included a number of other cakes that Chef Christine has created. When you consider a celebration cake, this are jewels in the crown. Now really, do cupcakes and cake pops have the same impact! Celebrate in style with a Dahl cake.

Enjoy the video.

Chef Michael

Christine Dahl Pastries

 

 

Pizza Deliciosa

 

We dined at Olio e Lemon Pizzeria for father's day. We enjoyed a delicious dinner and the highlight was the Umbra pizza with robiola cheese, crimini mushroom and umbrian black-truffles. There was a very generous topping of truffles with hints of truffle oil. It is a bargain at $19!

 

Chef Michael Hutchings

 

 

Quail Salad

 

California Quail Perched in Shrubs

Hiking in Santa Barbara quickly brings you into contact with wild things. Right in our own backyard we have run into bobcats, rabbits, coyotes, racoons, skunks, all manner of birds and the occasional reptile. Yesterday, I heard then saw a California quail. "Cute" as they are, I think the look even better grilled on a salad. You usually find them in the freezer section and the are already "glove boned." They lend themselves well to stuffing with forcemeats, mushrooms and the like.

Here is a recipe for the summer BBQ season. If the thought of consuming the California State bird deters you, use squab or cornish game hens instead. Serve with a slightly chilled syrah.

 

Tastefully,

 

Chef Michael Hutchings

 

Caramelized Onion Tart

 

Onion Tarts (Foreground)

Over the years I have made this onion tart for passed canapes. It is always a hit with nibblers and imbibers at cocktail receptions. The tart is a take on the French Pissaladiere, an onion and anchovy pizza from Provençe.

My version is built on puff pastry that is topped with caramelized onion and gruyere cheese. Some of the variants add olives, sun-dried tomatoes, goat cheese, duck sausage and the like. The beauty of this recipe is that it can be made in advance and kept frozen until needed. From the freezer to the passing tray take 30 minutes.

Chef Michael Hutchings

 

Here are a few production photos from a recent catering event. We prepared 1000 portions for a charitable event. It started with 40 pounds of onions, 1 case of puff pastry, 15 pounds of gruyere cheese, 10 bunch fresh thyme and 1 quart of olive oil.

 

 

 

Chocolate! - The Bright Star of the Pastry Firmament

 

 

"The discovery of a new dish confers more happiness on humanity, than the discovery of a new star." 
Jean Anthelme Brillat-Savarin

And so, the discovery of a new chocolate shop is another star in the firmament. Our Friends Jill and Jean-Michel Carré just opened a new chocolate shop at the La Arcada Center at 1114 State Street. This center is the most attractive shopping area in town with lot's of surprising touches like a turtle pond, bronze sculptures, a wine shop, several interesting restaurants and now a first class European style chocolate shop.

Jean-Michel fashions his chocolates using old world methods and superior products. His flavors are cutting edge and includes geranium, Earl Grey tea, banana, balsamic vinegar, blood oranges and more. Jean-Michel honed his craft at the famous Ecole Lenotre outside of Paris, France. 

This is a must visit shop in the heart of Santa Barbara, Chocolats du Calibressan.

Chef Michael Hutchings

Michael's Catering 

Santa Barbara