Coastal Cooking with Chef Michael Hutchings

Dragon Fruit

Dragon Fruit

While trolling at the Santa Barbara Farmers Market, I notices a display of dragon fruit. They look like psychedelic artichokes under a black light. Typically it is eaten fresh, used in desserts such as sorbets and cakes. 

Chef Michael Hutchings Cooks with Leo Bunnin on The Inn Crowd

Leo Bunnin and Craig Case

 

 

Chef Michael Hutchings, Leo Bunnin, Craig Case

Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes Leo Bunnin to the kitchen at the Crossroads Estate situated in the rustic Santa Ynez Valley. 

Leo Bunnin, an award winning, third generation auto dealer, came to Ventura County in 1997. Since then, according to the Ventura County Star Newspaper, Bunnin has become the most dominant figure in auto sales in Ventura County. Bunnin, who is President and CEO of the Bunnin Automotive Group, owns and operates four dealerships in Ventura County: Saturn of Ventura in the Ventura Auto Center, Bunnin Buick, Pontiac, GMC and Bunnin Cadillac in the Oxnard Auto Center and Bunnin Buick, Pontiac, GMC in Simi Valley.
In just over ten years, over 50,000 customers have come “Runnin’ to Bunnin” for good reason. Leo Bunnin wants your buying or service experience to be the “best it can possibly be” and his employees work hard to make customer satisfaction "our #1 priority”.

Leo Bunnin also believes in giving back to the communities he serves and by “doing the right thing” when it comes to the less fortunate. In 2008, Bunnin was given a life-time achievement award by the St. John’s Regional Medical Foundation for his continued efforts in improving people’s lives. Area Boys and Girls Clubs, the United Way, Boy Scouts, Support for the Kids, and local schools have all benefitted from Bunnin’s generosity. Other recent awards include “Oxnard’s Man of the Year”, “Large Business of the Year”, and “Best Owned Family Business”.

 

For the menu, I went kind of American steakhouse style. First course features a 1-1/2 pound lobster baked with garlic butter and a served with bearnaise sauce. The dish originated at Le Gavroche restaurant in London, England. There is was dubbed Homard a l'Escargot. The main course is a braised brisket of beef, slow cooked and fork tender. We concluded with a "fallen" chocolate soufflé, a recipe from my friend chef James Sly of Sly's in Carpenteria, CA. It is counterintuitive to let a soufflé collapse, but the results are delicious.

Join is on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. View the show on-line at the Santa Barbara News Press. Look to the right side of the web page for a link to the show. YTS Digital Films produced and directed this show. Foley Food and Wine Society is our host and provides wines from their vast portfolio.

Put on your apron, grab your food processor and hang on to your whisk. We have 30 episodes coming to you this year. I'll provide the recipes, the rest is up to you. Follow these recipes and get "runnin, cookin and eatin." See you in the kitchen.

Tastefully,

Chef Michael Hutchings

Michael's Catering specializes in modern California-French, European and American cuisine. Consider our catering service for your next dinner party, wine reception or banquet.

 

Chef Michael and Leo Bunnin & Lobster

 

 

 

Braised Beef Brisket

 

 

 

Fallen Soufflé

 

 

All recipes copyright 2015 Michael Hutchings, All Rights Reserved

Food and People Photo Credits William Conlin YTS Video Productions

Special thanks to Craig Case and YTS Video Productions

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Paris Notes Laduree

Laduree is synonymous with macarons of the almond and meringue type. Walking a long the Champs Élysées we stumbled on the Laudree Boutique. Some $85 later we walked out with a dozen macarons and a box of candied oranges. I'll post more photos of the interior after we return to the US.
Chef Michael

Paris Notes Le Buerre - Butter

I think it was one of the Napoleons that said how can you rule a country with over 500 cheeses. I would counter that by saying how can you not cook good food with over a dozen types of artisan butter to choose from.
We happened on to a food store called La Grande Epicerie Paris with an amazing selection of food stuff. More on that store later.
The butters almost look like bars of soap wrapped in fancy paper. I suspect that each has subtle nuances based on point of origin, type of cow, pasturage and how it is manufactured.
We dined at a restaurant called Spring two nights ago (more on that later) and they made it a point to name the source of their butter. Vive la difference!
Chef Michael

Paris Notes Day Three

We did a river cruise. Oddly it costs less than a glass of wine from their bar. It's an interesting way to see the city's riverside sites. The architecture is a wonder as well as the bridges.
We have eaten in several bistros these last two days. My advise is to read the guides and stay away from places near tourist locations. Breakfast near Notre Dame offered fried eggs with bread, croissant, oj, coffee, and yogurt. Results, bread good, beverages okay, yogurt runny, and the bottom of the eggs cremated. Another bistro near the Pont Neuf bridge offered a Soupe de Legume. Expecting a pleasant broth with chunks of vegetables, I was disappointed with a mild broth with a few flecks of misplaced vegetables the size of pinheads, 8 Euros or about $10.00. The only redemption was it was hot and had a side, very small side, of some grated cheese.
After a failed attempt to find the Hermes pastry shop, we dined at a Bistro Rousseau on the left bank. The menu was classic bistro food and being hungry we took a chance.
Christine ordered an Italian salad with parmesan, prosciutto and hard boiled eggs. I had a delicious hanger steak (onglet). Good food, gracious service and a real bistro atmosphere.
Merci
Michael

Paris Notes Day Two

In Paris there are museums aplenty, a lifetime of viewing. Even the museum buildings are a wonder. We visited the Orly and Louvres museums and just scratched the surface. The impressionist collection is stunning. You can get nose to nose with van Gough. Folks put padlocks on some of the bridges. Don't know why. At the Louvre we had one hour to see a minute sampling, Winged Victory of Samothrance and the Mona Lisa with another da Vinci on the side.
We had a dinner reservation at Spring. More on that later.
Chef Michael

Easter Egg Cake

Easter Egg Cake

Here is a spectacular Easter egg cake the Chef Christine Dahl, of Christine Dahl Pastries,  created. It is  butter cream decoration superimposed on a vanilla chiffon cake. The beauty is in the fussy, accurate piping work.

Chef Michael

Au Pied de Cochon Paris

We wandered our environs near our rented apartment in Paris. First we circumnavigated an ancient church called St. Eustache. The bells were ringing like crazy at 7:00 so we thought a choir of angels must be singing. It turned out to be a soup kitchen calling the chosen to partake in a potage with some hundred plus disciples.
We wandered further on and came across a place called Au Pied de Couchon. Yes, pigs feet were on the menu.
The place has been serving pigs trotters and other classic bistro fare since 1947. I opted for two classics, onion soup and mixed pig parts breaded and deep fried (ears, feet, cheeks, and tail) with bearnaise. We washed it down with Cote de Brouilly and Badoit. Christine dined on a creamy lentil soup with chorizo and a veal dish christened tendron de veau, braised veal breast.
There was a bit of excitement when four policeman arrived to take care of an apparently homeless person who skipped out on paying her bill. Where were they when Charlie got bailed?
Fun place, lots of character and professional service. Awarded three cloven hooves my moi, oink oink.
Chef Michael

The Inn Crowd Welcomes Dr. Joe Ilvento

Firestone Vineyards

Photo Michael Hutchings

  

Dr. Joe Ilvento, Chef Michael, Juliana

We were delighted to welcome Dr. Ilvento and his daughter Juliana to The Inn Crowd cooking show. Dr. Ilvento, a well respected heart surgeon, has another passion, Food! He has recreated the pasta sauces from the family restaurant. 

Click on the link for the story of Ilvento's Proprio Italiano Sauces.

"Made locally in Santa Barbara, CA, Ilvento’s Marinara uses all natural ingredients and no preservatives. It all started in 1933 at the repeal of prohibition when Joe Ilvento, an immigrant from Grassano, Italy, opened Ilvento’s Restaurant in Jersey City.  Joe’s son, Pete became well known for his wonderful tomato sauces.  Now, Pete’s son and granddaughters, Joe and Juliana, Christina and Luisa continue the Ilvento’s tradition by doing a small batch production of these classic southern Italian style sauces. Our sauce is hand made, slow cooked, hand bottled and hand labeled, assuring the highest standards. 80 years of Sunday dinners later, these recipes are still "Proprio Italiano" ("Truly Italian") and we hope you enjoy some with fresh pasta, on homemade pizza, or with just about anything! "

I first met the Dr, when I cooked a dinner for a group call Commanderie de Vin de Bordeaux. The Commanderie de Bordeaux aux États-Unis d'Amérique was organized in 1957 by a small group of lovers of Bordeaux wines and became a New York corporation in 1959. Since, it has grown to include 30 chapters and some 1100 members located in different cities around the United States. It is also affiliated with a worldwide network of 75 Commanderies in 26 countries under the overall patronage of the Bordeaux-based Grand Conseil du Vin de Bordeaux (GCVB).

The members ("Commandeurs") of these chapters get together periodically for dinners (called "parlements" from the French verb parler, to talk) and other events in order to enjoy, discuss and learn more about the wines of the various Bordeaux regions in their different vintages. Through their passion for these wines, the Commandeurs become emissaries of the Bordeaux winemakers to their several localities.

For this dinner, I prepared a Pea and Fennel Soup, Chicken Cacciatore featuring Dr. Ilvento's sauce and a wonderful chocolate dessert first created my chef-friend Michael Richard.

Join Host Craig Case and myself Saturday evenings at 6:30 on the local ABC affiliate station KEY channel 3 or on the web at The Santa Barbara News Press.

Special thanks to our production company, YTS Video Productions and William Conlin for the photographs.

 

Tastefully,

Chef Michael

Pea and Fennel Soup

 

Ilvento's Chicken Cacciatore

 

  

Chocolate "Kit Kat Bar"

Recipes Copyright 2015 by Chef Michael Hutchings All Rights Reserved 

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Paris Notes 2

Just outside the apartment we rented in Paris there is a chocolate makers supply shop. They have every kind of mold forming tool, rolling pins, stencils, candy molds, piping tips, gum paste tools that you can or cannot even imagine.
On our late afternoon walk we found out that on the other side of the street they have another shop with a large assortment of cake making tools and we're going to visit that tomorrow morning.

Paris Notes

We hit the ground running in Paris. Looks like we picked the right neighborhood. We're just half a block from the old French market les Halles. We went to a foie gras shop half a block away to get our afternoon snack. We shopped at several of the old guard equipment shops, MORA, Dehlerin and Simon. There is seemingly a bistro or brasserie every three or four shops or some other food store like a great pastry store beautiful displays in the window.
Chefs Michael and Christine

Paris Notes

We hit the ground running in Paris. Looks like we picked the right neighborhood. We're just half a block from the old French market les Halles. We went to a foie gras shop half a block away to get our afternoon snack. We shopped at several of the old guard equipment shops, MORA, Dehlerin and Simon. There is seemingly a bistro or brasserie every three or four shops or some other food store like a great pastry store beautiful displays in the window.

Inbound to Charles de Gaulle

We are on our second leg of our flight to Paris France. The first flight from Santa Barbara had a broken john. The instructions were to use bottled water to flush. Arriving in Phoenix we were delayed docking due to another plane's mechanical problems. Fortunately our outbound flight was delayed. And delayed and delayed. Snow in Chicago closed runways. So the 8:35 wheels up changed to 9:10 wheels up changed to still waiting for wheels up at 9:45. We have about two hours layover in Chicago for our flight to Paris so we should get that flight just fine. That leaves enough time to eat a Wolfgang Puck pizza and a Pinot noir.
Oops just got the word, another delay of at least 30 minutes for wheels up. It might be 1-½ hours the captain said. Winter travel! Stay tuned...
I have been in Paris before but not for 34 years. I did a stage, unpaid apprenticeship, at Le Pres Catalan restaurant in a cold January in 1981. That time still resonates today in my cooking craft. I remember several dishes in particular. The fish market at Rengis sold live baby eel as clear as glass. Chef Patrick did the simplest recipe. They were quickly sautéed in butter with garlic, shallots, white wine and parsley. The results evoked a slightly fishy spaghetti.
Another dish of note was a sea urchin soufflé. Essentially a scallop mousse was made into a soufflé with the addition of beaten egg whites and sea urchins. Baked in a sea urchin shell, it was sauced with a reduction cream sauce finished with a purée is sea urchin. I have made this once with the fabulous urchins from Santa Barbara.
P.S. We are taking off at 10:10, one hour past the already delayed time.
More to follow
Michael traveling with my wife Christine.

Inbound to Charles de Gaulle

We are on our second leg of our flight to Paris France. The first flight from Santa Barbara had a broken john. The instructions were to use bottled water to flush. Arriving in Phoenix we were delayed docking due to another plane's mechanical problems. Fortunately our outbound flight was delayed. And delayed and delayed. Snow in Chicago closed runways. So the 8:35 wheels up changed to 9:10 wheels up changed to still waiting for wheels up at 9:45. We have about two hours layover in Chicago for our flight to Paris so we should get that flight just fine. That leaves enough time to eat a Wolfgang Puck pizza and a Pinot noir.
Oops just got the word, another delay of at least 30 minutes for wheels up. It might be 1-½ hours the captain said. Winter travel! Stay tuned...
I have been in Paris before but not for 34 years. I did a stage, unpaid apprenticeship, at Le Pres Catalan restaurant in a cold January in 1981. That time still resonates today in my cooking craft. I remember several dishes in particular. The fish market at Rengis sold live baby eel as clear as glass. Chef Patrick did the simplest recipe. They were quickly sautéed in butter with garlic, shallots, white wine and parsley. The results evoked a slightly fishy spaghetti.
Another dish of note was a sea urchin soufflé. Essentially a scallop mousse was made into a soufflé with the addition of beaten egg whites and sea urchins. Baked in a sea urchin shell, it was sauced with a reduction cream sauce finished with a purée is sea urchin. I have made this once with the fabulous urchins from Santa Barbara.
P.S. We are taking off at 10:10, one hour past the already delayed time.
More to follow
Michael traveling with my wife Christine.

Paris France

.

We are off to Paris, France Monday morning! The plan is to tour as many food palaces, pastry shops, bistros, markets as we can to recharge our spirits and palates. On the radar is Fouçhon, Dehillerin, MORA, Lenotre, Tour d'Argent, Apicius, Spring and some of the usual tourist suspects.

Stay tuned for posts from abroad.

 

au revoir

Chef Michael

Reception for Robert Gates

We frequently cater post performance reception for Arts and Lectures of UCSB. We recently served an event featuring Secretary of Defense Robert Gates. Not without controversy, there were a handful of protestors outside the theater. There were no protests about the buffet though.

 

Chef Michael Hutchings

 

Robert Gates

 

Those Deviled Eggs

 

Antipasto Display

 

Latkes Station 

Wine Reception for YMCA

We are catering a small wine reception this evening for the YMCA. It's in the courtyard of an 1826 built Adobe in Santa Barbara.

Chef Michael Hutchings Welcomes Dennis Franz to The Inn Crowd

Chef Michael Hutchings and Dennis Franz Photo E. de Jesus

 

 

Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes local Emmy award winning actor Dennis Franz to the kitchen at the Crossroads Estate situated in the rustic Santa Ynez Valley. 

Dennis Franz is an award-winning actor best known for his role as Andy Sipowicz on television's NYPD Blue. Born in Illinois in 1944, actor Dennis Franz made his big-screen debut in 1978's The Fury, which garnered the attention of television producer Steven Bochco. Bochco later put the actor in various television projects, but it was 1993's controversial drama NYPD Blue that made Franz a bona fide star. Playing volatile detective Andy Sipowicz on the series, Franz earned four Emmy Awards and a Golden Globe Award.

The menu has a French-American bent as a riff on Franz's hometown in Coeur d'Alene, Idaho. Naturally the menu has trout and potatoes. We start with a classic French Onion soup baked with a gruyere cheese crust. The main course offers Idaho trout fillet on a nest of super jumbo asparagus, kale and Idaho russet potatoes. Dessert was off topic with a pineapple upside-down cake just because I like it.

Join is on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. View the show on-line at the Santa Barbara News Press. Look to the right side of the web page for a link to the show. YTS Digital Films produced and directed this show. Foley Food and Wine Society is our host and provides wines from their vast portfolio.

Put on your apron, grab your food processor and hang on to your whisk. We have 30 episodes coming to you this year. I'll provide the recipes, the rest is up to you. See you in the kitchen.

Tastefully,

Chef Michael Hutchings

Michael's Catering specializes in modern California-French, European and American cuisine. Consider our catering service for your next dinner party, wine reception or banquet.

Onion Soup Gratinée Photo W. Conlin

Idaho Trout Fillet Photo W. Conlin

Pineapple Upside-down Cake Photo W. Conlin

 

Crossroads Estate Photo M. Hutchings

 

All recipes copyright 2015 Michael Hutchings, All Rights Reserved

Food and People Photo Credits William Conlin YTS Video Productions

Special thanks to Craig Case and YTS Video Productions

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Chef Michael Hutchings Welcomes Keith Berry to The Inn Crowd

Local Deer Grazing Photo M. Hutchings

 

 

 

Keith Berry, Craig Case, Chef Michael

Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes local realtor Keith Berry to the kitchen at the Crossroads Estate in the scenic Santa Ynez Valley. Keith has been in the real estate business since 1964 and is a native of Santa Barbara, California. While growing up Keith attended Franklin School, Santa Barbara Junior High School and Santa Barbara High School, graduating in the class of 1957. Upon graduation, Keith entered the United States Navy serving on the USS Helena and at the submarine base in Pearl Harbor, Hawaii. As a graduate of local schools, Keith knows the area schools, understands the cultural diversities and appreciates the unique history of this prestigious area.

 

Photo W. Conlin

I pulled a few classic from my repertoire to cook with Keith. The first course is a very flavorful salad featuring apples and Belgian endive (Sweet and bitter) with blue cheese and a walnut oil dressing. The main course uses our local halibut and borrows a cooking method from lamb call "persillade." Dessert uses my favorite ingredient for sweets, chocolate. It's a warm chocolate cake with berries.

Join is on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. View the show on-line at the Santa Barbara News Press. Look to the right side of the web page for a link to the show. YTS Digital Films produced and directed this show. Foley Food and Wine Society is our host and provides wines from their vast portfolio.

Put on your apron, grab your food processor and hang on to your whisk. We have 30 episodes coming to you this year. I'll provide the recipes, the rest is up to you. See you in the kitchen.

Tastefully,

Chef Michael Hutchings

Michael's Catering specializes in modern California-French, European and American cuisine. Consider our catering service for your next dinner party, wine reception or banquet.

Belgian Endive Salad Photo W. Conlin

 

Halibut Persillade Photo W. Conlin

 

 

 

Warm Chocolate Velvet Cake Photo W. Conlin

 

 

All recipes copyright 2015 Michael Hutchings, All Rights Reserved

Food and People Photo Credits William Conlin YTS Video Productions

 

 

Crossroads Estate Photo Michael Hutchings

 

 

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We are catering a small wine reception this evening for the YMCA. It's in the courtyard of an 1826 built Adobe in Santa Barbara.

Partners in Education Panel Discussion

I am delighted to be participating in a panel discussion on a subject dear to my heat, the culinary arts.  Partners in Education operates three award-winning programs to support youth, families, educators, schools and youth-serving nonprofits in our community. Partners in Education’s Volunteer Program serves as the hub of volunteer coordination in South Santa Barbara County, placing volunteers into activities that directly meet current and ongoing school and nonprofit needs. I will be on the panel with fellow culinarians and hospitality specialists discussing aspects of opur profession.

Chef Michael Hutchings

 

 

 

Bios: FeaturedGuestPanelists

Chef Michael's career began when he took a job in a restaurant at Disneyland to work his way through college. An accomplished flutist, he planned a musical career. But in the kitchen of Disneyland at the fabled private Club 33, he was taught by the Master Chef Rudolph Stoy and his priorities changed. Michael Hutchings eventually became executive chef of Club 33 then wrked under several Los Angeles chefs of note.

In 1978, Michael Hutchings went to London to work at Le Gavroche. The Roux brothers were so impressed with his seriousness and ability that after only a few months they promoted him to sous-chef and told him that when he was ready for a restaurant in the United States they would back him financially in a partnership.

The result was Michael's Waterside in Santa Barbara. During ten years of operation, Michael's Waterside was recognized as a leader in contemporary California-French cuisine. In the years following, Chef Michael worked at a variety of restaurants, clubs and food facilities that broadened his culinary style. Now, Chef Michael oversees a catering service business in Santa Barbara, California. Chef Michael Hutchings brings many years’ experience to a wide range of cuisines. The same attention to quality is given to the simplest menus like a great burger buffet to a filet mignon dinner.

Kirsten Van Brunt:

Director of Catering and Conference Services at Four Seasons Resort, The Biltmore, Santa Barbara. She has been a leader at the Four Seasons Biltmore Santa Barbara for years and has earned an incredible reputation as one of Santa Barbara’s best event industry professionals with her attention to detail, direct style and the ability to cultivate relationships. What are her top three favorite Four Seasons Biltmore event menu items? Mushroom Risotto, Celery Parmesan Salad; Herb Focaccia Crusted Beef Tenderloin; and a simple but delish...Vanilla Creme Brulee.

Chef Chris Turano:

Chef de Cuisine Chris Turano competed on Food Network’s Chef Wanted with Anne Burrell. Turano, grew-up cooking Italian cuisine with his Sicilian-born father. “My approach is to keep food simple and let the ingredients speak for themselves, especially when you have California’s bounty at your fingertips,” said Turano. Prior to joining Bacara, Turano served as executive chef of Chicago Firehouse Restaurant and the Quadrangle Club at the University of Chicago. In addition to formal training at College of DuPage in Illinois, Turano’s impressive background includes a stint under famed Chef Ted Cizma, Food & Wine magazine’s Best New Chef of 2001. 

Chef Michael Hutchings Welcomes Jim Buckley to The Inn Crowd

Lake Cachuma Shrouded in Mist Photo Michael Hutchings

 

Chef Michael, Craig Case, Jim Buckley

Craig Case, host of The Inn Crowd, and chef Michael Hutchings welcomes Jim Buckley to the kitchen at the Crossroads Estate in the picturesque Santa Ynez Valley. Jim publishes the Montecito Journal, a well respected weekly publication that covers the business and social scene in and around Montecito, California.

 "In the summer of 1995, a new and unusual community newspaper made its first appearance. That first issue of 'Gold Coast Journal, Montecito's hometown newspaper' featured 16 pages and no advertising, but was chockfull of local news, something that Montecito had been without for over a year. The second issue, we became 'Montecito Journal', and have enjoyed 20 years (and counting) of publishing success. Beginning with 5,000 copies once a month, the Journal has grown to 12,000 every week: remarkable in a community with only 10,000 residents."

Jim is quite the Francophile. especially since his wife is from France. Jim related a dish he had enjoyed some 30 years ago at the L'Auberge de Pére Bise restaurant in France. L'Auberge is a top rated (three star Michelin) restaurant at Lac Annecy in the Haute-Savoie region of France. The dish he enjoyed there is called a Quenelle de Brochet,pike fish mousse. That set the tone for this episodes menu.

The first course is a puff pastry case filled with a medley of farmers market vegetables and a "light" butter sauce. For the main course, I revived the Quenelle de Brochet recipe for this episode. The dish is a warm fish pate served with a cream based fish sauce called a velouté. Dessert is a fresh raspberry tart in a light, buttery dough called pâte sucrée.

"Auberge du Père Bise is settled in a unique location that takes all its magnificence with lights' reflections over the lake. No one could have imagined a better place... More than a splendid location, your eyes and your taste buds will be taken to a new world of pleasure with the cuisine of Sophie Bise."

  

Join is on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. View the show on-line at the Santa Barbara News Press. Look to the right side of the web page for a link to the show. YTS Digital Films produced and directed this show. Foley Food and Wine Society is our host and provides wines from their vast portfolio.

Put on your apron, grab your food processor and hang on to your whisk. We have 30 episodes coming to you this year. I'll provide the recipes, the rest is up to you. See you in the kitchen.

Tastefully,

Chef Michael Hutchings

Michael's Catering specializes in modern California-French, European and American cuisine. Consider our catering service for your next dinner party, wine reception or banquet.

 

Market Vegetables in Puff Pastry

 

 

 

 

 

Mousseline de Brochet

 

 

 

Raspberry Tart on Hazelnut Crust

 

 

 

 

 

 

 

All recipes copyright 2015 Michael Hutchings, All Rights Reserved

Photo Credits William Conlin YTS Video Productions

 

 

Crossroads Estate Photo Michael Hutchings

 

 

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