Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes chef Conrad Gonzeles of Valle Fresh to the kitchen at the Crossroads Estate in the picturesque Santa Ynez Valley. Foley Family Wines is our winery sponsor and provides wines from their vast portfolio. Chef Conrad was the winner at the Pork and Pinot event sponsored by Lincourt winery.
The menu started with my Shrimp Vahinee. It's a dish inspired by the Polynesian tropics and showcased enormous shrimp. The dish originated from Le Gavroche restaurant in London, England, my "source." Vahinee is the Polynesian for women. Leave it to a Frenchman in naming a dish!
The main course highlights chef Conrad's award wining Pork Belly Tacos. The slow braised pork belly (AKA Bacon) has a rich flavor offset by homemade tomatilla salsa and handmade corn tortillas. To round out the menu, I prepared strawberry trifle in a Mason jar. All this delicious food is complimented by the premium Lincourt wines.
Put on your apron, grab your food processor man the grill and hang on to your whisk. I'll provide the recipes, the rest is up to you. See you in the kitchen.
Tastefully,
Chef Michael Hutchings
Grilled Shrimp "Vahinee"
Pork Belly Tacos
Strawberry and Chiffon Cake Triffle
Chefs Michael and Conrad with Host Craig Case
Chef Michael at the Stove
All recipes copyright 2015 Michael Hutchings, All Rights Reserved
Photo Credits William Conlin YTS Video Productions, unless otherwise noted.
Jimmy and Gloria Stewart, Chef Paul Bocuse Photo Beverly Jackson
Great photo. I have had the pleasure of cooking for Mr. Stewart when he dined at my restaurant Michael's Waterside. I was impressed when he stood up to be introduced, a real old school gentleman. This photo was from an event on board a ship in San Pedro, California. Chef Bocuse served his fabled Truffle Soup "en croute." Guest were instructed to dig into the puff pastry crust all at the same time and release the wonderful aroma of the truffles.
I met Chef Paul Bocuse in 1978 when he was in Los Angeles doing a dinner at l'Ermitage restaurant with Roger Verge and chef/owner Jean Bertranou . I went to a wine tasting with a French restauranteur call Jean-Claude. He introduced me to Chef Bocuse and explained that I was looking for an apprenticeship with him at his restaurant in Lyon, France. His terse response was "impossible."
Some six months later I was in Lyon, dinned at his three starred restaurant and received the same reply. Advance to 1993 at an event called Merci Julia that celebrated Julia Child. There were some 200 chefs and 500 guests gathered under the direction of Chef Michel Richard to celebrate Julia's 80th birthday and thank her for promoting French cuisine in America. Culinary giants such as Jacques Pepin, Pierre Franey, Roger Verge, Michael Richard, Daniel Bouley were busy preparing dinner. I was there preparing my signature dish of Cultured Abalone Chez Nous. When it came time to have a publicity photo with all the chefs, I was positioned ironically in front of Chef Paul Bocuse.
Join is on The Inn Crowd Saturdays at 9:30 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 filmed and directed this show.
Table setting provided by The Tent Merchant event rentals in Santa Barbara.
We were delighted to cater a luncheon for the Mental Wellness Center. The challenge was to have an entire luncheon at the table prior to the arrival of the guests. I designed a menu that would translate well for the format and maintain quality.
I pre portioned the main ingredients to facilitate a fast plating of the meal. In all, it took 35 minutes to plate the entree and dessert as well as fill and serve 400 glasses of ice tea and water. There were 200 guests expected so I had a crew of 18 to set tables, dish up and preset the luncheon ready 15 minutes before start time. The event was to last one hour including dining and presentation and we hit all the time marks. The main course salad was an Asian chicken salad with a sesame dressing and won ton crisps followed by a chocolate velvet cake with fresh berries.
Event Venue for Santa Barbara Police Foundation Fundraiser
Old Police Cruiser
We were delighted to participate in the 2015 Santa Barbara Police Foundation fundraiser at a local polo estate. The Foundation supports the Santa Barbara Police Department by raising community awareness and providing needed funds for two primary purposes: Financial assistance for officers injured or killed in the line of duty and officers, department employees, and family members who suffer catastrophic illness. Purchase of necessary equipment not provided for in the department budget.
We served some 850 potato blinis with caviar, goat cheese wafers and chocolate-hazelnut crunch bars to some 500 plus guests. It was a gorgeous fall day and the guests seemed to enjoy themselves. We also donated a catered dinner for 10 people for the live auction. Arlene Montesano suggested we upgrade the dinner to 12 guests and add wines (donated from a local's cellar). Also, Arlene volunteered to have her and three girlfriends serve the dinner and I added a special occasion cake from Chef Christine Dahl of Christine Dahl Pastries. The ladies must have hypnotized the guests as bidding went sky high. The dinner sole for $10,000. If that were not impressive enough, they sold a second dinner for another $10,000. Wow, $20,000! Now I have to come up with a menu that reflects the auction price.
The evening has officially been split into two events… an earlier VIP event starting at 8pm ($50/person) which includes some delicious caviar blinis from Chef Michael Hutchings and desserts from Country Catering (as well as the option to purchase gourmet pizzas)
AND a late night dance scene at 10pm (only $25/person). No-host cocktails, beer, wine and champagne. Reserved tables and bottle service. All proceeds benefit The United Boys and Girls Clubs. Get your tickets now at://www.unitedbg.org/nippers
Craig Case, host and producer of The Inn Crowd, and celebrity Chef Michael Hutchings welcomes Stephanie Davis to The Inn Crowd cooking show. In this two part episode, we are on location at the Ronald Reagan Presidential Library, located in Simi Valley California. Stephanie was an advance team planner for special events during the President Reagan era and related a number of stories about the Reagan's dining preferences and a few inside stories about Air Force One. Stephanie flew on the same jet on a number of occasions.
Air Force One, the designated jet of the United States president, is designed to impress and intimidate as well as transport our head of state. The Ronald Reagan Presidential Library has on display the retired Air Force One from that era. The iconic aircraft has been the backdrop of many diplomatic missions and is now at the library positioned as though taking off on another mission. We were delighted to have the jet in the background of our field kitchen.
Stephanie Davis, John Heubusch Craig Case, Chef Michael
We taped two shows at the Ronald Reagan Presidential Library. The first menu was a recreation of President Reagan's first meal as the newly inaugurated president. The menu reflects the lighter "California Cuisine" style that was just coming into vogue at the time. First course is a "California Vegetable Salad" that I interpreted in my own style. Main course featured a Breast of Chicken Picatta flanked with asparagus, little summer squashes and a classic rice pilaf. Dessert went very simple with fresh California berries and almond crescent cookies. Of course, there was the Monkey Bread and wines from California drawn from the Foley Family Wines cellars.
On the second taping, the menu went to comfort foods. This is the type of dinner the Reagan's would enjoy in their private chambers on TV trays. The cook book by Henry Haller, chef to five presidents, served as my guide to a number of the recipes we recreated. A Belgian endive salad from Nancy Reagan's repertoire was followed by the famous meatloaf with baked macaroni and cheese. Dessert was a Brown Betty, an apple dessert from the old school and a favorite of the Reagan's.
Put your flaps down, fasten your seatbelt and pull back the throttle. I'll provide the recipes, the rest is up to you. See you in the Air Force One Pavillon!
Our next show is a two part episode from the Ronald Reagan Presidential Library. Tune in for a tour and some delicious cooking. With Air Force One as a backdrop, chef Michael prepares menu from the Reagan White House kitchens. Special guest Stephanie Davis tells stories of the Reagans and Host Craig Case tours the library.
From the Lincourt web page, "Lorna grew up in Fallbrook, California near San Diego. In 2003, she received a Bachelor of Science in Environmental Horticulture Science with a Minor in Agribusiness and Viticulture from California Polytechnic State University, San Luis Obispo. While attending school, she received her first taste of the wine industry through a hospitality position in Edna Valley and was immediately intrigued by the business and ultimately decided to shift into wine production after completing a viticulture internship.
Lorna obtained her start in wine production from Longoria Wines in Sta. Rita Hills in 2005. She can still remember the first time she topped a barrel and her early fascination with the synergy of farming, science and artistry that goes into creating a great wine. She also fell in love with the rolling vineyards of the Santa Rita Hills AVA, and knew she wanted to be part of this highly acclaimed Pinot Noir and Chardonnay wine region. After a few vintages at Longoria as Assistant Winemaker, Lorna decided to return to school to pursue a Bachelor of Science Degree in Enology from California State University Fresno. While in Fresno, she worked in production at Fresno State Winery, receiving her degree in 2008. She then moved on to become Enologist and Assistant Winemaker for Summerwood Winery and Niner Wine Estates in Paso Robles.
Photo W. Conlin
With Pinot Noir as her first oenophilic love, as it was the first wine she learned how to make, Lorna headed back to her home base in Sta. Rita Hills, in 2011, where she joined the Foley Wine Group as Assistant Winemaker for both Lincourt Vineyards and Foley Estate. Presently, Lorna remains happy to be part of a winemaking team comprised of hard working, generous, and fun individuals. Now in the role of Winemaker, she is excited to continue the tradition of producing high quality wines produced from some of the best vineyards in Sta. Rita Hills."
The dinner started with a salad featuring a local smoked salmon flanked by quail eggs and topped with arugula and potato "croutons." The entree highlights a rack of lamb and and Italian inspired porcini sauce and a fancy baked potato called hasselback. The dessert was a frozen Amaretto Soufflé and almond shortbread cookies. It was a please to have Lorna there to give a winemakers view of food paring, wine production and viticulture.
Premium wine tasting with Westerly, Refugio Ranch, Foley Food & Wine Society, HItching Post II, Santa Barbara Winery!! Tasty food!!
Fun at the beautiful BACARA Resort on the beach, weather should be gorgeous!!
Get a first edition of the 176-page colorful, hard-bound cookbook featuring the BEST of local restaurants and caterers and their amazing private recipes!!
Have the chefs autograph your cookbook!!
Chef demo‚ learn the techniques the best chefs use!!
Tickets are $50 for the general public, $45 for SBCA members who have paid their yearly dues. SBCA membership is open to the public and offers discounts on our events as well as other benefits.
PURCHASE TICKETS HERE [www.meetup.com/Santa-Barbara-Culinary-Arts]
This event is a fundraiser and proceeds benefit our endowment of the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child.
Bacara Resort & Spa Saturday, October 24th from Noon - 3:00 PM
The 2014 Santa Barbara Culinary Arts cookbook was so successful – sold out in 3 months! – that the nonprofit is publishing a second edition with new recipes and in hardcover. It will debut at the gala cookbook launch party Saturday, October 24th from Noon - 3 pm at the Bacara Resort & Spa.
NEW! COOKING DEMOS!
Chef Michael Hutchings who has had a long and illustrious career that includes his TV show “ The Inn Crowd”. Read the Wikipedia entry on Chef Michael: https://en.wikipedia.org/wiki/ Michael_Hutchings_(chef )
Chef Nimita Dhirajlal’s Ayurvedic cuisine – the spices of India and fresh produce!
Chef Richard Lambert of Tamales-To-Go – learn how to make a tamale!
We catered a dinner at UCSB for a group of fifty last night. It was a post event dinner for The International Year of Light. There were several nobel laureates in the group. Dinner was good but not as brilliant as the diners!
From wikipedia: "The International Year of Light is "a global initiative adopted by the United Nations to raise awareness of how optical technologies promote sustainable development and provide solutions to worldwide challenges in energy, education, agriculture, communications and health."
UNESCO delegates from Ghana and Mexico introduced the proposal to the Executive Board, explaining the motivation and mission underlying the International Year of Light. The resolution was adopted by the Executive Board joined by co-signatories from a further 28 Board Members. The resolution proposing an IYL 2015 was placed before the 190th Session of the UNESCO executive board held in Paris from 13–18 October 2012 by Ghana, Mexico, and the Russian Federation (Board Members) and New Zealand (UNESCO Member State).
The resolution A/RES/68/221 proclaiming the IYL 2015 was adopted on 20 December 2013 during a plenary meeting of the 68th Session of the UN General Assembly, with the General Assembly acting on the recommendation of its Second Committee (Economic and Financial) during consideration of an Agenda item on Science and Technology for Development."
We served a luncheon yesterday for the musical ensemble Camarata Pacifica. Luncheon was proceeded by a performance of Carl Maria von Webern's Trio for Flute, Cello and Piano. I designed a "simple" California style menu. Email me for recipes.
Chef Michael, Ginni Dreier, Chad Dreier, Host Craig Case
Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes Ginni and Chad Dreier to The Inn Crowd cooking show. The Dreiers opened up their "beach house" for taping the show. Foley Family Wines is our winery sponsor and provides wines from their vast portfolio. The Dreiers are generous philanthropists in Santa Barbara and support some of our most beloved institutions such as the Santa Barbara Zoo, The Natural History Museum and the Santa Barbara Bowl.
Tournedos "Chad" Photo W. Conlin
We prepared a three course meal. The starter is an Italian sea bass called branzino that was topped with an herb crust, baked and complimented by a red pepper puree and fresh asparagus. Chad is fond of beef tenderloin so the main course is a tenderloin steak set on an Anna potato with a goulash-like paprika sauce. To finish, we prepared a lemon curd ice cream the old fashioned way and garnished it with almond "tuiles."
We are filming an episode of The Inn Crowd cooking show at the Ronald Reagan Presidential Library. I would be remiss if I did not have a jar of Jelly Belly Jelly Beans on hand to fuel up the guests and crew. The story of those confections is below. Now, can I make them into a soufflé?
"When Ronald Reagan ran for Governor of California in 1966, he began eating “Goelitz Mini Jelly Beans” as part of his successful attempt to give up pipe smoking. Herman Goelitz Candy Company, the Oakland-based producer of the jelly beans, sent a monthly shipment to the Governor’s Office throughout Reagan’s two terms in Sacramento. The company also made a custom-designed jelly bean jar for Reagan.
After Reagan left the governorship, he continued to receive shipments of Goelitz Mini Gourmet Jelly Beans directly from the company. When Herman Goelitz introduced its Jelly Belly brand of jelly beans in 1976, it began including the new brand in Reagan’s regular shipment. Within two years, the shipment consisted entirely of the Jelly Belly brand.
Three and a half tons of red, white, and blue Jelly Belly jelly beans were shipped to Washington, DC for the 1981 Inaugural festivities. Blueberry, one of Jelly Belly brand’s most popular flavors, was developed in 1980. Its blue color completed the other flag colored Jelly Belly jelly beans, the red (Very Cherry) and white (Coconut).
Herman Goelitz Candy Company provided the Reagan White House with Jelly Belly jelly beans for all eight years of Reagan’s presidency. In February 1981 Herman G. Rowland, the president of Herman Goelitz and a fourth-generation descendant of the company’s founders, received official Government authorization to develop a Jelly Belly jelly bean jar with the Presidential Seal on it. These Presidential jars of Jelly Belly beans, each in its own blue gift box, were given by Reagan to heads of state, diplomats, and many other White House guests.
President Reagan’s favorite Jelly Belly flavor was licorice.
Note:From 1978 to 2001 Jelly Belly jelly beans were jointly manufactured by two Goelitz-owned companies, with headquarters in California and a plant in North Chicago, Ill., respectively. In 2001 the two companies, Herman Goelitz Candy Company (California) and Goelitz Confectionery Company (Chicago area), combined into one corporation named Jelly Belly Candy Company headquartered in Fairfield, California."
