Coastal Cooking with Chef Michael Hutchings

Wedding Catering at the Red Barn

Wedding at the Red Barn

We cater all manner of events in a wide array of locations. This was a first for us, a wedding breakfast in a remotely located horse ranch. We set up for a sunrise ceremony followed by a Wrangle Breakfast featuring a make-it-yourself burrito bar.

The secret to cooking something simply and well is to, well "keep it simple." We prepared good basic ingredients so guests could design their own burritos. Pounds of sausage and bacon, hundreds of eggs, mounds of black beans, potatoes and onions,  salsa, sour cream, cheese and Tapatillo for the heat. No wedding cake here; peach cobbler, NY Cheesecake, beignets and strawberry shortcake.

 

Giddyup,

Chef Michael Hutchings

  

Wrangler Bar

Sansum Diabetes Research Institute Taste of the Vine

Newsletter - July 2012 Edition!      We are delighted to be a donor at 11thAnnual Taste of the Vine. Please see the invitation below. Chef Michael Hutchings, Michael's Catering   You are Invited to a Very Special Event to Help Prevent, Treat, and Cure Diabetes!  Join us for:  Welcome! Sansum Diabetes Research Institute is pleased to host its popular fundraiser, the 11th Annual Taste of the Vine & Auction, on Saturday, August 11, from 3:00 to 7:00 p.m. at the QAD, Inc. headquarters on the bluffs in Summerland, California. Tickets are limited, so act now!  Tickets are $75 in advance and $85 at the door, if not sold out. For more information call Pamme Mickelson Windhager at (805) 682-7638, ext. 210 or click here for tickets. A great party AND important fundraiser At our event we want you to experience a great party as well as encourage you to learn more about our mission and our programs.  As a nonprofit, we have many ways of fundraising: sponsorships, a live auction, a silent auction, and “Fund-A-Cure,” a live action donation from the floor activity in support of our programs and areas of focus, such as: Diabetes and Pregnancy  –  Our research has established the gold standard for the treatment of pregnant women with diabetes worldwide. Our protocols focus on maintaining near-normal blood sugar control in women throughout pregnancy, leading to uncomplicated termndeliveries of healthy, normal-weight babies. Through our programs, women with type 1 diabetes can fulfill their dreams of having a family. Our research with women with type 2 and gestational diabetes seeks to end the cycle of diabetes by reducing the risk to the child of becoming obese and developing type 2 diabetes. Artificial Pancreas Project – A multi-study program of research to advance technology to automate insulin delivery throughout the day and night with minimal human interaction. The goal of Artificial Pancreasmresearch is to use information about current levels of blood sugar in the context their rate and direction of change to determine the amount and timing of insulin needed, and automatically and wirelessly send instructions to an insulin pump. This project includes research on glucose sensors, new insulins, and new mechanisms of insulin delivery. Diabetes Education and Outreach for the Underserved – Our multi-faceted programs target low-income, low-literacy, largely-monolingual Spanish-speaking clients with or at risk for type 2 diabetes. We emphasize dietary information for optimal blood sugar control, understanding common medications, common signs and symptoms, important health exams, and low/no-cost methods to deal with stress in everyday life. Our programs have resulted in dramatic improvements in diabetes control in this challenging and vulnerable population. Youth Programs Designed to Prevent Diabetes – We provide an intensive multifaceted program that educates and inspires high school students to adopt and maintain good eating habits and engage in regular exercise.  Our program increases diabetes awareness and knowledge about what is a healthy weight, how media distorts healthy bodymimage, and how they can become pro-active in improving their health. We count on people like YOU to support our research and community outreach. Your gift today is 100% tax-deductible and will support our life-changing programs!  Spectacular views, food and live auction items The event features a spectacular view, music by Society Jazz, and attendees will be able to partake in delectable food, fine wines, and hand-crafted beer from over 40 of the Central Coast’s best purveyors.  The live auction with auctioneers, John Palminteri and Gabe Saglie, will offer unique one-of a kind items including:   Cruise Santa Barbara Style with the “Perfect Pair!” Celebrate with 50 of your closest friends aboard the renowned Channel Cat while enjoying appetizers & wine (bartender included by Michael’s Catering.  The King of Santa Barbara Harbor, the Channel Cat is an 85 foot, 107 ton luxury sailing catamaran owned by Charlie Munger, Vice Chairman, Berkshire Hathaway. This luxury vessel includes a 35-foot Bird's Eye maple bar, fiber optic lighting for highlighting the custom-etched glass panels in the salon, with ultra-dense carpet from England.   Chef Michael Hutchings' career started at the fabled private Club 33 in Disneyland, where he began a life long appreciation and mastery of cooking. After working in London at Le Gavroche, he opened Michael’s Waterside restaurant in Santa Barbara. Now, Chef Michael oversees his fabulous catering business. He brings many years of experience to a wide range of cuisines. This is the perfect package for an unforgettable celebration that will be remembered for years to come. Valid for a 2 hour cruise Monday through Thursday, includes 30 minutes boarding time and 15 minutes disembarking time. Expires 8/11/2013. $300 docking fee is not included. Donated by Channel Cat and Michael’s Catering. Wine provided by Foley Winery.    Two Cinema Passes to the Santa Barbara International Film Festival  Eleven days of films, tributes, and symposiums. Your passes include the Opening Night Film and Gala, all regular screenings, and the Centerpiece and Closing Night Films.  Festival dates:  January 24th—February 3rd, 2013. Donated by Roger Durling and the Santa Barbara International Film Festival. A Week at Casa Romance Escondido The Casa Romance is the right name for a beautiful house in the middle of PuertomVallarta. This three-story, 4 bedroom, 3 1/2 bath home with amazing views, is hidden in the hills of Old Town or El Centro, just two short blocks from the world famous Malecón. Check in on Saturday and check out a week later on Sunday. Expires August 11, 2013, subject to availability, not available Christmas 2012, schedule one month in advance. Donated by The Berry Man, Inc. There will also be a silent auction with outstanding items including vacation packages and exceptional wines. For tickets, click here. Click here to view pictures from the Taste of the Vine event.  Special Thanks to our Sponsors: Estate Sponsor Rabobank, N.A. Bialis Family Foundation Magnum Thomas S. Crawford, Jr. and Nancy Crawford Alfred Mann James and Amy Sloan Champagne Brownstein Hyatt Farber Schreck, LLP and Bradley Herrema Henry Bull Foundation Inserra Supermarkets Montecito Bank & Trust Angelina Trujillo, M.D. Pinot Boyd Communications and Linda Boyd The Coeta & Donald Barker Foundation Pacific Diagnostic Laboratories Cabernet Anchor Point IT Solutions Tim and Louise Casey Cottage Health System Oswald J. Da Ros Alexander DePaoli, M.D. Eyman Parker Insurance Brokers Sharon Kennedy Estate Management Lois Kroc Joy and Larry Redman Chardonnay Allen and Kimbell, LLP Anthony’s Christmas Trees and Wreaths, Inc. Damitz, Brooks, Nightingale, Turner, Morrisset, CPAs EventRents Robert Dibley FirstRepublicWealth Management Frank Schipper Construction Co. Lewis Plumbing Maura and Ed Mark Douglas and Corrie McRae Northern Trust Bank Pedersen Architects, LLP Ayesha Shaikh, M.D. Summerland Publishing Gerald Svedlow Pamme Mickelson Windhager and Steve Windhager   Kudos to our Purveyors, Wineries and Breweries:   Beckmen Vineyards Brander Vineyard Bridlewood Estate Winery Byron Winery California Pizza Kitchen Cambria Winery Carina Cellars Chocolats du CaliBressan Coffee Bean & Tea Leaf Cottonwood Canyon Vineyard & Winery Enterprise Fish Co. Daniel Gehrs Wines Figueroa Mountain Brewing Company Firestone Walker Brewing Company Fitness Gourmet SB Fresco Café Giessinger Winery Greek House Café Island Brewing Company Jaffurs Wine Cellars Le Vigne Winery Lions Peak Los Cinco Locos Lucas & Lewellen Vineyards Luna Olivo Lunchbox Marmalade Cafe Max’s Restaurant Miranda Catering Company Malibu Vineyards Oreana Winery Petros Santa Barbara Unified School District Silver Wines Telegraph Brewing Company The Barbecue Company The Liquor & Wine Grotto The Secret Ingredient UCSB Faculty Club Via Maestra 42 Whitcraft Winery World Cuisine Express

Wedding Cake by Chef Christine Dahl

 

We catered a garden wedding in June at a private estate in Montecito, CA. The setting was a stunning garden in it's full spring glory. The guests were seated
family style around rustic Tuscan style tables. First course was a Panzanella Salad, a rustic salad from Italian repertoire. Dinner was Eggplant parmigiana, roast beef with rosemary jus, Dino Kale braised with garlic and parmesan and chicken breasts Florentine.

 

Chef Christine Dahl, Christine Dahl Pastries, created this stunning wedding cake for the wedding party. The cake is classic all the way and was made from butter cream, chiffon cake, lemon curd and fresh raspberries. Chef Christine has a hands on approach and personally prepares and sets up over 150 wedding cakes each season.

 

 

Garden Party for CAMA in Santa Barbara

 

The Garden Gates

 

CAMA is a local music support group that sponsors classic music in the Santa Barbara area. CAMA, Santa Barbara’s oldest arts organization, brings the finest classical musicians from around the globe to Santa Barbara, CA. Now in its 94th season, CAMA presents an exciting mix of internationally acclaimed orchestras and soloists in two concert series

We are delighted to prepare their annual garden tour reception. Each year, a new location is selected for the reception. This garden gem is in Hope Ranch, a tony enclave in Santa Barbara. The view was the best sauce for the food offerings we prepared.

Chef Michael Hutchings

Michael's Catering 

 

D'Angelo Bakery - The Best Bread in Santa Barbara

D'Angelo Bakery Bread Display

 

OK, you went to d'Angelo Bakery and bought some terrific country load, levain, sour dough, ciabatta or whatever. You have a few slices for dinner or with some terrific cheeses from C'Est Cheese. Now what?

Here are a few toppers for your toasted bread, great for a light summer meal or snack. Be sure and go to the Farmer's Market for the vegetables to use.

Top with fresh ricotta and lemon zest or a drizzle of honey.

Rub with garlic (American), then with the cut side of half a tomato. Top with a premium olive oil and sea salt (your choice of color).

Chop ripe tomatoes; marinate with basil, garlic, olive oil and salt for 20 minutes. Spoon over toast.

Spread with butter; top with thinly sliced radishes and sea salt.

Spread with cream cheese; top with cooked red onions marinated in sweetened Japanese vinegar, top with smoked salmon.

Diced avocados with a little lemon juice, crumbled crisp bacon and finely diced jalapeños, sea salt.

Grill eggplant drizzled with olive oil, puree with chopped garlic, salt, pepper and spread on the bread, top with shaved manchego cheese.

Spread with a grain mustard and top with thinly sliced prosciutto or serrano ham.

Enough already, I am going to make lunch.

 

Chef Michael Hutchings

 

 

 

Paella

Traditional Paella

Paella, the national dish of Spain, makes for a great buffet dish for crowds. The spectacular presentation in a large paella pan is a great attraction for hungry diners. Paellas come in many versions including vegetarian and one with thin noodles. Add a traditional Spanish style salad and sweet to complete the meal.

 

Hugo Presenting Paella

Salads

Hearts of Romaine,  Spanish Green Olives, Manchego Cheese Vinaigrette

Lentil Salad with Blue Valdeón Cheese - Sherry Vinaigrette

Extramaduran Cold Tomato Salad

Herb Marinated Olives - Orange, Bay Leaves, Rosemary

Rosemary and Olive Bread and Extra Virgin Olive Oil

Selections of Paella

Chicken - Spanish Chorizo, Piquillo Peppers

Seafood - Shrimp, Black Mussels, Clams, Calamari and Sausage

Vegetable - Squash, Eggplant, Cauliflower, Mushrooms, Peas and Peppers

Classic - Chicken Chorizo, Mussels, Shrimp, Clams and Peppers

Deluxe - Lobster, Crab and Wild Mushrooms

Noodle Paella - Pork Short Ribs, Shrimp and Sweet Peppers

Sweets

 Olive Oil Pancakes Honey

Churros, Bitter Chocolate Sauce

 

 

 

 

 

 

Hearst Castle Dinner Central Coast Wine Classic 2012

View of Main Building

The annual Hearst Castle Dinner was help the 12th of July. The dinner is part of the Central Coast Wine Classic and is in its 28th year. The evening begins with 225 guests enjoying a private tour of the Hearst Castle and is followed by a reception around the Neptune Pool. Dinner follows on the north terrace with views of the main building and the expansive oak forests of the Hearst cattle ranch that surrounds the Castle.

 

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This years crop of chefs featured a cadre of California based chefs that have contributed to the success of the Central Coast Wine Event over the nearly thirty years it has been held. Dinner at Hearst Castle in San Simeon, featuring the culinary artistry of Central Coast Chefs, Laurent Grangien of Bistro Laurent in Paso Robles, Kurt Grasing from Grasing's in Carmel, Michael Hutchings from Michael's Catering in Santa Barbara, Ian McPhee of McPhee's Grill in Templeton, Frank Ostini from The Hitching Post in Buellton and James Sly from Sly's in Carpinteria, coordinated by Chef James Sly's Team, six courses with matching Wines from Vintner Dignitaries

In a departure from the norm, I contributed only one hors d'oeuvre, Gruyére Cheese Soufflé served on a cocktail spoon and followed with a first course offering of Cultured Abalone. The cheese soufflé is a riff on Chef Albert Roux's signature dish. Usually, it is two cushions of airy soufflé some three inches in diameter set on a pool of reduced cream. My hat trick is to miniaturize the whole thin and make a bite-sized offering on a cocktail spoon.

 

Castle View

Farmed abalone had been part of my culinary bag of tricks since 1981 when I stgarted using 1-1/2 inch "cocktail abalone" that John McMullen of Ab Lab was growing to reseed the depleated abalone beds in the Santa Barbara Channel. My source now is The Cultured Abalone farm in Goleta, CA. They grow the red abalone in several sizes, from 1-1/2 inch to 6-8 inches. The rule of thumb is a growth rate of one inch per year. We used the 3-1/2 inch size for the dinner. The presentation featured caviar limes and the seaweed used as ablone feed.

 

 

Abalone Preparation and Presentation

  

 

Olivos del Mar

The Makela family in Santa Barbara has been involved with olive growing for several generations. Chad Makela heads up the current brand called Olivos del Mar.

 Craig Makela revived the olive empire when he founded the Santa Barbara Olive Company.

From the Santa Barbara Independent,

"The industry idled and puttered for decades. Only when the health benefits of olive oil began to gain repute in the 1980s did the state’s acreage start expanding again. In the late 1970s, S.B. Olive Co.’s Craig Makela knew that planting 6,000 trees on the Gaviota Coast in an uncertain marketplace would be a gamble, but his work at fine restaurants gave him a reverence for quality olive oil that he wanted to share. Then, around 1980, Makela realized while doing research that he was a direct descendent of Santa Barbara olive pioneer Jules Emile Goux-his great-great-grandson, to be precise.

'It made it seem like we had turned onto the right path,' said Makela. 'It was very serendipitous, and we thought, 'Wow, maybe we were meant to do this. Maybe this is in my blood.’” But there was no demand yet, and to stir up some consumer interest in pungent green oil, Makela and his wife, Cindy, campaigned at cooking schools, restaurants, and universities, teaching seminars on why bitter oils-rich in polyphenols and antioxidants-are healthier than smooth, buttery oils.

The Makelas’ trees produced their first crop of fruit in 1984. They drove the olives to Porterville, where a mill owner showed the Makelas the process of turning olives into oil: washing the fruit, pouring it into the grinder, turning the mix into a porridge, centrifuging the sludge to separate the oil from the water and waste, and finally racking the oil in barrels to allow sediments to settle out during weeks of idle storage. The first vintages, recalled Makela, who is now 53, were small and difficult to sell."

With fruit grown along the Gaviota coast north of Santa Barbara, Chad Makela prepares a number of boutique olives and related products. I am particularly fond of a sundried balsamic vinegar, black olive. It has a nice balance of acid, salt and sweet. Here is a summer duck salad recipe with those olives.

Chef Michael Hutchings

 

Sea Urchins Troisgros Style

Photo Wikipedia

In 1891, I passed a wonderful month in the kitchen of Jean and Pierre Troisgros. The kitchen chez Troisgros, was a chef's dream. It was spacious, easy to clean, well equipped and had a ceiling made from automobile glass. More importantly, the Troisgros were at the forefront of modern French cooking, dubbed Nouvelle Cuisine by Gault et Millaut, the resturant critics. The food style eschewed the heavy, sometimes tedious cooking for the Carême-Escoffier eras and went to lighter, simplified, ingredient driven cooking. I use to share the dinner table with the two brothers and talk food, of course. 

"The Troisgros family are a family of French restaurateurs. Since 1957, Jean and Pierre Troisgros have played a significant role in the history of French cuisine. Pierre's son, Michel Troisgros, has played a major role since 1983. Michel Troisgros is the owner of the restaurant now called "La Maison Troisgros", in Roanne. The restaurant has been awarded Three Michelin stars since 1968 and was named the "best French restaurant in the world" by Gault Millau.", Wikipedia

 One of the simple dishes that was on the Troisgros menu was scrambled eggs with sea urchins. The dish relied on super fresh urchins, farm fresh eggs and a deft hand at preparing the dish.

Here in Santa Barbara, we have one of the world's best sea urchin fisheries. Every evening about 5:00 PM, day boats pull up to unload their urchin catch. Urchins are loaded onto trucks, transported to Ventura, processed and shipped overnight to fish markets all over the world, Japan being the largest of those markets. The urchin feed on the brown kelp that is abundant along the coast and are harvested by helmeted or scuba divers.

Here is a recipe for the Scrambled Eggs and Poached Sea Urchins. There is really no equivalent of sea urchins. You might substitute with oysters, scallops or caviar for an equally interesting dish.

 

Chef Michael Hutchings

Michael's Catering

 

 

Summer Menus

 

It seems that I am forever writing menus. I have some 5,000 plus in the archives. Recently, I did a Korean-Hungarian mutation that I was looking forward to preparing for a client. They opted for something more main stream.

Here are some recent menus for summer entertaining that are real crowd pleasers. The emphasis is on classic recipes. Too often, the obvious great, time tested menus items are ignored for flash and bank effects. Until someone invents a new tongue, these are sure to please.

Chef Michael Hutchings

Michael's Catering

Summer Brunch
Grilled Tenderloin Display
Horseradish Cream And Red Onion Confit Parker House Rolls
Grilled Salmon Side
Crusted With Herbs Lemon Aioli
Classic Quiche Lorraine
Gruyere Cheese And Ham
Grilled Vegetable Tart
Seasonal Vegetables, Herb Cheese And Puff Pastry
Garlic Roasted Potatoes
Spinach Salad
Strawberries, Silvered Almonds, Cucumbers Strawberry Vinaigrette
Miniature Yogurt Parfaits
Greek Yogurt, Fresh Blueberries, Granola And Wild Honey
Eggah - Baked Eggs, Leeks, Potatoes and Gruyére Cheese

Dessert
Ginger Brulée
Berry Sablé
Miniature French Chocolate Éclairs



Cocktail Reception

Hors d’Oeuvres
Jumbo Cocktail Shrimp - Classic Cocktail Sauce
Miniature New England Lobster Rolls - Brioche Rolls with Lobster Salad
Peking Portabella Skewers
Peking Style Portobello Mushrooms Hoisin Sauce And Scallions
Angus Beef Meatballs - Stroganoff Cream
Stuffed Fingerling Potato - Applewood Smoked Bacon and Sour Cream
Chicken Curry Pot Stickers
Oven Dried Cherry Tomato Tart - Mozzarella And Pesto

Buffet
Herb Roasted Beef Tenderloin
Cocktail Rolls, Horseradish Cream Truffled Shiraz Sauce
Fresh Crab California Rolls Wasabi Soy Accents
Lollipop Lamb Chop - Herb Dijon Crust Raspberry Demi Glace
Warm Crab Dip
Lemon Zest, Chives And Grain Mustard Crisp Pretzel Roll Chips
Assorted Domestic And Imported Cheeses
A Selection Of Imported And Domestic Cheeses Grapes, Strawberries And Dried Fruit Assorted Crackers and French Bread
Baby Vegetable Raw and Cooked
Garden of Fresh Spring Vegetable Accompanied by Pesto Dip
Sweet Minis
Macaroons, Tuiles, Pistachio Sable, Coconut Rocks, Chocolate Earthquakes
Gourmet Cupcakes, Brownie Lollipops,Truffle Lollipops
Coffee


Plated Dinner

Smoked Salmon Roulade
Petite Lettuces, Corn Blinis, Salmon Caviar

Lamb Loin - "Sous Vide"
Peas, Summer Vegetables, Fingerling Potatoes

Artisanal Cheeses
Accompaniments

Dessert
Chocolate Ganache and Raspberries