Coastal Cooking with Chef Michael Hutchings

Michael's Waterside at Sly's - Menu Notes

My dear friend, Chef James Sly, owns a restaurant in Carpinteria called Sly's. Chef Sly prepares a regional prix fixe menu based on the old French classics. There have been menus from Alsace-Lorraine, Jura, Paris and Provence. Each region has a specialty based on the indigenous foods and traditions.

Coming up next is a menu that brings back some of my classics that were regulars on the menu from my restaurant, Michael's Waterside (1984-1993). While most are my originals, they have the DNA of French cuisine that I cut my teeth on during my training days in France and Great Britain.

Menu Notes and a Mini History of the Michael’s Waterside Dishes

The Soufflé Suissesse was originally an Escoffier dish from the 1800's that Chef Albert Roux interpreted and modernized. It was and still is a regular feature on the 3-star MichelinLe Gavroche restaurant menu in London, where Chef Michael Hutchings was the Sous Chef. The dish is a twice baked pillow of airy bechamel floating on a pool of cream with Gruyere cheese melted into the soufflé.

The Abalone “Comme Chez Nous” - that’s french for “our way -  had its origins during Michael's stint as chef of the now-shuttered Olive Mill Bistro. Michael was one of the earliest chefs to use cultured abalone on a menu. The abalone are egg battered, sauteed then sauced with a luscious butter reduction sauce with enoki daki mushrooms, dill and fresh tomato.

The Tagliatelle Huganin is made from spinach egg noodles tossed in a cream pesto sauce with sun-dried tomatoes, prosciutto and parmesan. One of our dearest clients, the Huganins, ordered this so often that I put his name on the dish.

The Salade of Fennel and Oranges t is simply my take on a Frenchified Waldorf Salad. I use apples, Belgian endive, walnut oil vinaigrette, Roquefort and toasted walnuts. This recipe was featured in Gourmet magazine's recipe collection.

Main Courses
The Fillet de Saumon Persillade was my take on the Rack of Lamb Persillade. The salmon is topped with a parslied breadcrumb topping and baked. The sauce is a salmon flavored demi-glace with fresh basil and tomato.

Tournedos Vigneron is a take on a French classic the sauced a sautéed filet of beef with demi glace. The sauce is finished with grapes, escargot and mushroom, preferable morels. At times I used fresh escargot from the lemon orchards in Ojai.

Canard Juliette is a Roux classic. In their version, the duck is served in two stages. First the breast is served on the light side of medium with a julienne of leeks and carrots with an orange scented duck jus. In Roux's version the legs were served as a second course, cooked crispy, and garnished with a salad of curly endive. Michael's version uses only the duck breast.


Desserts
Roulé Marquise is a classic from Le Gavroche. I recall Chef Albert Roux telling me that this is, executed well, will make me famous in America. I still cook it to this day and have several variations. The original is a classic flourless chocolate sponge cake that is filled with fresh berries and little coffee liquor candies, whipped cream and rolled like a Swiss roll. Raspberry sauce completes the desert.

The Tart Tatin minute is purely French. The dish was invented be the Tatin sisters. Wikipedia note,
 
"Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

An alternative version of the tart's origin is offered on the Brotherhood of the Tarte Tatin website, according to which Stéphanie baked a caramelised apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born."

My version uses the Roux method of quick cooking the apples, sugar and butter to caramel then topping it with a puff pastry lid and baking it. It is them turned upside down and served hot with some whipped creme fraiche. This is one of Ann Sly's favorites.

Lastly is the Chocolate Mousse. Unlike the classic French Chocolate mousse, Michael's is made with the addition of whipped cream. Another Hutching's touch is that it is flavored with Bourbon Whiskey. It is delicious.

There you have it. Come by Sly's and have a taste of Santa Barbara restaurant history.
You might see me in the kitchen cranking on the pasta machine!

Tastefully,
Chef Michael Hutchings

Michael's Waterside Revival at Sly's

 

Michael's Waterside

I have never been tarred and feathered, burned in effigy nor banned in Boston. But for the coming weeks, I will be revived, foodwise,  at Sly's restaurant in Carpinteria, CA.

Followers of this blog know that I owned a restaurant call Michael's Waterside from 1894-1995. We were associated with the renowned Roux brothers of London fame. For the next few weeks my dear friend Chef James Sly will be serving several of the classical dishes we were known for at Michael's Waterside. If you have not dined at Sly's, its a good time to be introduced to the restaurant and enjoy some of my classics at the hand of another master, chef James Sly. 805 684-6666 for reservations.

Tastefully,

Chef Michael Hutchings

 

Winemaker Dinner at Carr Winery

Saturday, February 18, 2012
6:30pm until 10:30pm
This Valentine's Day weekend treat your sweetheart to an unforgettable evening featuring Library & Current Release Carr Wines paired with the culinary creations of Chef Michael Hutchings.

Guests will enjoy an exceptional four~course menu featuring Santa Barbara's freshest seasonal ingredients in the ambiance of the Barrel Room at Carr Winery.

Limited to 50 guests.

$140 ~ Per Person:: Wine Club Members
$175 ~ Per Person:: Non~Members

Reserve your seat by calling 805.965.7985 or online at http://carrwinery.com/winestore/index.php?cPath=21



MENU

Palate Teasers
Gougiere - Gruyere Cheese Puffs
Fondant Potato Coins with Crispy Pancetta & Creme Fraiche
Shiitake Mushroom Croquette
2010 Carr Pinot Gris, Turner Vineyard, Sta. Rita Hills
Library Pinot Gris

I.
Local Lobster Medallion
in a beurre rouge sauce fennel and spinach
2009 Carr Pinot Noir, Kessler-Haak Vineyard, Sta. Rita Hills
Library Pinot Noir

II.
"Sous Vide" Breast of Duckling
vanilla perfumed red wine reduction on french lentils
2009 Carr Grenache, Paredon Vineyard, Santa Barbara County
Library Grenache

III.
Beef Tenderloin Medallion
on pommes galette green peppercorn demi glace
2009 Carr Cabernet Franc, Camp Four Vineyard, Santa Ynez Valley
Library Cabernet Franc

IV.
Chocolate Velvet Cake
with fresh pears
2009 Carr Late Harvest Pinot Gris, Turner Vineyard, Sta. Rita Hills

Carr Winery
414 N. Salsipuedes St., Santa Barbara, CA 93103
View Map · Get Directions

2012 Wedding Celebration Menus

2012 Wedding Celebration Menus

We are pleased to offer our wedding special menus for 2012. They represent some of our most popular and cost effective offerings. We use great ingredients and cook with classic methods to prepare delicious cuisine. Please see the menus below.

WEB SITE WEDDING SPECIAL

We offer a special  for your wedding cake. This is valid for weddings during the months of January, February, March, April, October and November, 2012. (May not be combined with any other offer.) The cake is from Christine Dahl Pastries and is limited to her select classic designs and flavors.

Please call is today to book consultation and receive a special gift from us.
When you book your wedding with Michael's Catering for weddings in February, March, April, May, October and November, we are please to offer a discount on you wedding cake. Valid only with Christine Dahl Pastries and when you book your wedding with Michael's Catering.
Some restriction apply, please call for details. Valid through 11/30/2012

 

Santa Cruz Wedding Buffet

Roasted Beef Tri Tip, Buffet Carved

Horseradish Sauce and Red Wine Sauce

Breast of Chicken Picatta

boneless breast with a lemon, caper and herb sauce

French Green Beans with Caramelized Onions

Mixed Baby Greens with Balsamic Dressing

Whole Grain and French Rolls with Butter

$22.00 per person

 

San Miguel Wedding Buffet

Roasted Beef Tri Tip, Buffet Carved

Horseradish Sauce and Tomato Salsa

Garlic Mashed Potatoes

Butter Braised Carrots

Classic Caesar Salad

with Reggiano Parmesan and House Croutons

Assortment of Fresh Rolls and Butter

$22.75 per person

 

Santa Rosa Wedding Buffet

Classic Beef Stroganoff

slow cooked with mushrooms and a rich sour cream sauce

Buttered Fettuccini Noodles

Thin French Green Beans and Caramelized Onions

Mixed Romaine and Iceberg Lettuces

with tomatoes, cucumbers and herb vinaigrette

Assortment of Rolls and Butter

 $21.00 per person

 

Anacapa Wedding Buffet

Breast of Chicken Sicilian

boneless breast  braised with tomatoes, artichokes and olives

Classic Rice Pilaf with Mixed Grains

Butter Glazed Carrots

Caesar Salad with our Famous Dressing

house croutons, imported parmesan

Whole Grain and White Rolls with Butter

 $20.00 per person

 

Optional Add-ons:

Seasonal Fresh Fruit Tray $4.00 pp

Grilled and Roasted Market Vegetables $3.75 pp

Pearl Pasta Salad - Sundried Tomatoes $3.50 pp

Menu prices are plus staff, service charge, rentals and/or paper goods and state sales tax. 

Staff gratuities are left to your discretion and average 60.00 to 75.00 per server. 

Service charges covers operations costs such as food and bar liability insurance, van insurance & maintenance, administration costs, etc. 

At these Special Prices, no substitutions, Please. You are welcome to make additions to your menu or plan a custom menu with the chef.