The Inn Crowd Cooks at the Hitching Post Restaurant
Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes chef Frank Ostini and a panel of esteemed winemakers to The Inn Crowd show. Filmed on location at Hitching Post II Restaurant & Winery in Buellton, owner Frank Ostini will be cooking with Chef Michael Hutchings in the kitchen while Inn Crowd friend Archie McLaren hosts a panel discussion about the 2015 Wine Harvest featuring the top vintners in Santa Barbara County: Jim Adelman of Au Bon Climat Winery, Dick Dore of Foxen Winery, Fred Brander of Brander Vineyard and Richard Sanford of Alma Rosa Winery and Vineyards!
For the menu, Frank and I selected wine compatible recipes that highlight the style of the Hitching Post. Starters include steamed New Zealand mussels and my duck sausage on braised red cabbage. Grilled glove boned quail on bourbon spiked sweet potatoes and a hefty grilled prime rib steak were the main dishes. I made sides of thin French beans, dauphine potatoes and a pinot noir spiked veal demi glace to compliment the rib steak. Desert was a rustic berry tart topped with homemade lavender ice cream.
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. The show will air at 6:30 and this seasons shows will rerun starting in late January in case you missed an episode.
Put on your apron, grab your whisk and fire up the grill. I'll provide the recipes, the rest is up to you. See you on the kitchen.
The meat Chef frank features is certified Black Angus rib steak, aged 4-5 weeks. Chef Frank uses his own blend of seasonings to enhance the natural flavors of the beef. Grilling over local red oak gives the meat a distinctive flavor only oak can provide. This large cut requires 30 or more minutes to cook and must be allowed to relax after cooking on the grill. As with all cuts of meat, they continue to cook after removed from the heat so allow for this when cooking this cut. Chef Franks "plays' the grill like a fine violin knowing the temperature variation over the glowing coals and using that to control the cooking process.
The French beans are a simple preparation. Trim the beans then cook then in well salted water until tender. time will vary with the size and age of the beans (haricot vert). When tender, plunge them into ice water to chill. When you are ready to serve them, reheat in boiling, salted water, drain, toss is butter and season with salt and pepper. If French green beans are not available, use broccolini, asparagus or other seasonal vegetables.
The Berry Man Produce
A special thanks to The Berry Man Produce for providing the great produce for our show!
All recipes copyright 2015 Michael Hutchings, All Rights Reserved
Photo Credits William Conlin YTS Video Productions, unless otherwise noted.
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The Inn Crowd Cooks at the Hitching Post Restaurant
Craig Case, host of The Inn Crowd, and Chef Michael Hutchings welcomes chef Frank Ostini and a panel of esteemed winemakers to The Inn Crowd show. Filmed on location at Hitching Post II Restaurant & Winery in Buellton, owner Frank Ostini will be cooking with Chef Michael Hutchings in the kitchen while Inn Crowd friend Archie McLaren hosts a panel discussion about the 2015 Wine Harvest featuring the top vintners in Santa Barbara County: Jim Adelman of Au Bon Climat Winery, Dick Dore of Foxen Winery, Fred Brander of Brander Vineyard and Richard Sanford of Alma Rosa Winery and Vineyards!
For the menu, Frank and I selected wine compatible recipes that highlight the style of the Hitching Post. Starters include steamed New Zealand mussels and my duck sausage on braised red cabbage. Grilled glove boned quail on bourbon spiked sweet potatoes and a hefty grilled prime rib steak were the main dishes. I made sides of thin French beans, dauphine potatoes and a pinot noir spiked veal demi glace to compliment the rib steak. Desert was a rustic berry tart topped with homemade lavender ice cream.
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. The show will air at 6:30 and this seasons shows will rerun starting in late January in case you missed an episode.
Put on your apron, grab your whisk and fire up the grill. I'll provide the recipes, the rest is up to you. See you on the kitchen.
The meat Chef frank features is certified Black Angus rib steak, aged 4-5 weeks. Chef Frank uses his own blend of seasonings to enhance the natural flavors of the beef. Grilling over local red oak gives the meat a distinctive flavor only oak can provide. This large cut requires 30 or more minutes to cook and must be allowed to relax after cooking on the grill. As with all cuts of meat, they continue to cook after removed from the heat so allow for this when cooking this cut. Chef Franks "plays' the grill like a fine violin knowing the temperature variation over the glowing coals and using that to control the cooking process.
The French beans are a simple preparation. Trim the beans then cook then in well salted water until tender. time will vary with the size and age of the beans (haricot vert). When tender, plunge them into ice water to chill. When you are ready to serve them, reheat in boiling, salted water, drain, toss is butter and season with salt and pepper. If French green beans are not available, use broccolini, asparagus or other seasonal vegetables.
The Berry Man Produce
A special thanks to The Berry Man Produce for providing the great produce for our show!
All recipes copyright 2015 Michael Hutchings, All Rights Reserved
Photo Credits William Conlin YTS Video Productions, unless otherwise noted.
