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My catering kitchen in located inside a large produce business (The Berry Man) in Santa Barbara. Because of that , I see what is coming through with the seasons. This past few weeks have brought a bounty of fungi. Morels, porcini and black truffles have come in recently.
Here is an easy recipe using porcini. Add a protein such as grilled NY Steak, Roasted Cod Fillet or even a humble poached egg and enjoy a great meal.
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The local Santa Barbara Farmers Market is a real treasure. In every season they are surprises for the chefs. Last week I picked up a lovely salad mix of micro greens and flowers. I prepared a mini version of the Salade Gourmande, made famous by Michel Guerard back in the 1970s. Chef Michel was a proponent of Nouvelle Cuisine and Cuisine Minceur. His version included haricot vert, asparagus, mixed lettuces, foie gras and truffles. My more modest version included the aforementioned greens, local ridgeback shrimp and heirloom tomatoes.
From Wikipedia,
Guérard served his apprenticeship at the patisserie of Kleber Alix, in Mantes-La-Jolie. He worked at a number of Parisian restaurants, including Maxim's, and in 1958 won the Meilleur Ouvrier de France Patisserie, while working as a pastry chef at the Hôtel de Crillon. He also worked at Le Lido.
In 1965 Guérard opened a restaurant in Paris called Le Pot-au-Feu, which in 1967 earned Guérard his first star in the Michelin Guide. The restaurant gained a second star in 1971, and was successful until it was compulsorily acquired for the purposes of a road-widening.
In 1972 Guérard met Christine Barthelemy, the daughter of the founder of the Biotherm range and the owner of a chain of spas and hotels. They married, and in 1974 he moved with her to Eugénie-les-Bains, where she was running one of her family's smaller, less successful spas. They restored the buildings, and Guérard invented a style of food, cuisine minceur, a form of healthy cooking, designed to lure health-conscious Parisians to travel the 800 km to Eugénie. In 1977 his main restaurant received three Michelin stars, and all his properties in Eugénie have been very successful, transforming the tiny village into a significant tourist destination.
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Pastry chef Christine Dahl makes amazing cakes. Here is a five tiered masterpiece done for a recent wedding at a local hotel. Guest count was about 250. This was black fondant highlights on a white fondant background. There is no room for errors piping on the black decor. Layers were red velvet and carrot cakes.
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Noah’s Anchorage Youth Crisis Shelter is a licensed residential eight-bed group home for children 10-17 years old and provides outreach to youth and young adults. Our unique services have been active in the Santa Barbara community for over 35 years and provide a trusted refuge and resource for youth and their families. Our services are available to the community 24 hours a day, 365 days a year. All services provided by Noah's Anchorage are offered at no cost to clients.
Hors d’Oeuvres
SBCC. School of Culinary Arts
Randy Bublitz, Charlie Fredericks, Stephane Rapp, and Students
Sausage Sampler Appetizer
Mozzarella and Sundried Tomato Sausage with pesto on a pita chip
Thai Sausage with spicy chili sauce on a purple potato chip
Roasted Tomato Sausage with pesto on a pita chip
Black Bean Duck Sausage with plum sauce on a sweet potato chip
Pork Roast Bites in Philo Dough
Gravlax In endive boats with marscapone and dill caviar
First Course
Greg Murphy Bouchon
Duck Rillette with Montecito Urban Farms Mustard Greens & Stone Fruit Compote
Alessandro Cartumini Four Seasons Biltmore
Octopus Watercress Pesto, Oregano, Meyer Lemon
Charlie Rushton Four Season Biltmore
Cherry Pecorino, Candied Walnuts, Bliss Maple-Balsamic Vinaigrette
Fish Course
James Sly Sly’s
Local King Salmon, the True Ratatouille, Corto Extra Virgin Olive Oil
Michael Hutchings Michaels Catering
Cultured Abalone - Chowder Sauce
Jamie West Casa Dorinda
Moroccan Spiced Scallop on Creamy Leeks with Apple Wood Smoked Bacon, Balsamic and Chervil
Main Course
SBCC School of Culinary Arts
Randy Bublitz, Charlie Fredericks, Stephane Rapp, and Students
Crispy Sweetbreads with Sherry Vinegar Gastrique, Roasted Tomatoes, Brioche Croute and Tarragon Aioli
Brian Parks Georgia's Smokehouse
Smoked Strip Loin, Charred Green Beans and Onions, Carrot Butter, Bitter Micro Green Salad
Eric Widmer La Cumbre Country Club
Braised Kobe flat iron, Salsify with Speck and Smoked Shiitake Mushrooms
Cheese Course
Michael Blackwell Montecito Country Club
Vincent Vanhecke The Valley Club of Montecito
Pancetta-Thyme Baked Oaxaca Cheese
Grilled Ciabatta Bread, Roasted Garlic Paste, Frisée Salad, Viandes des Grisons
Dessert
Christine Dahl Christine Dahl’s Pastries
Don “Skip” Skipwoth Mari Bartoli. Fredy Orduña Private Chefs
Tropical Trio of Tutti Frutti
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There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil. (Reference Wikipedia)
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