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Best wishes to all our Inn Crowd fans. I am very busy making sugar plums and other delights for our catering clients.
Tune in after the first of the year for the recipes from our latest shows.
All the best for the new year. There are a lot of great cooking shows in the works for next season and in February, the fall season will be re televised in case you missed a show.
Tastefully,
Chef Michael Hutchings
Chef Michael
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The Braille Institute Santa Barbara serves as an integral resource for residents in Santa Barbara, San Luis Obispo and Ventura Counties who are blind or visually impaired. The center uses its 11,000 square feet of teaching and program space to offer unique adult and youth classes. The culinary program helps students regain confidence in the kitchen at this state-of-the-art program. It mixes lessons in cooking and techniques to handle sharp utensils and various appliances; with curriculum covering educational benefits on proper nutrition and technology. The kitchen is a dream teaching facility. It has four stations and a closed circuit TV that enlarges the teacher's work area on an extra large screen. The work surfaces are white with utensils in contrasting colors to stand out. Classes are offered free to visually impaired individuals.
For the menu, I selected dishes that have high flavor and nutritional impact with ease of preparation. I demonstrate three entrees: Salmon Fillet with a Miso Crust on a Fennel Salad, Chicken Baked with Green Olives, Pork Tenderloin with Red Curry Sauce and pears baked in an almond cream.
Put on your apron, grab your whisk and fire up the oven. I'll provide the recipes, the rest is up to you. See you on the kitchen.
Tastefully,
All recipes copyright 2015 Michael Hutchings, All Rights Reserved
Photo Credits William Conlin YTS Video Productions, unless otherwise noted.
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