Coastal Cooking with Chef Michael Hutchings

The Inn Crowd at "Fun with the Force"

Santa Barbara Police Department by Foundation

The Inn Crowd, hosted by Craig Case and Chef Michael Hutchings, is delighted to share an episode at the gala event "Fun with the Force." No, this was not a Star Trek convention. The event was organized by The Santa Barbara Police Foundation. The foundation is a support group for the local police force. 

The Foundation supports the Santa Barbara Police Department by raising community awareness and providing needed funds for three primary purposes:

To provide information, resources, and financial support for deceased, injured, disabled or catastrophically ill police officers, or employees, of the Santa Barbara Police Department and their families.

To purchase and donate equipment requested by the officers of the Santa Barbara Police Department to support law enforcement efforts.

To provide financial assistance and access to counseling services for the men and women of the Santa Barbara Police Department, and other first responders of the Tri-County area, as deemed appropriate by the Board of Directors.

 

The gala attracted nearly 700 guests that dinned on tastes from about a dozen restaurant and caterers, including Michael's Catering. We offered three appetizers, some 1500 bites of deliciousness. Guests enjoyed butternut squash soup with wild rice, choux puffs filled with roquefort mousse and a smoked salmon parfait topped with tobiko caviar.

 

Karla Blackwell, Denise Decker, Ann Anderson, Arlene Montesano, Lisa Douglas, Ursula Nesbitt

Billy Baldwin

Michael's Catering provided a live auction item for the fundraiser. We reprised the package offered last year (auction price $20,000) of a dinner for 24 served by the "Ladies in Red." They are pictured above from last years dinner. I am delighted to say that the dinner auction raised $35,000 AND they auctioned another dinner for $24,000, raising some $59,000 to set the SB Police Foundation.

Billy Baldwin was the lead auctioneer assisted by John Palmanteri, our resident man about town.

 

 

Chef Michael at the Gala

Join us on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. Please note that the air time my vary to as late as 9:30 during the football season. You may 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. 

Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.

Tastefully,

Chef Michael Hutchings

 

 

  

K-9 Team Demo - Don't Mess Around!

 

Photo Courtesy of The Berry Man Produce

Guy Demangeon, Owner of The Berry Man Produce

 

 A special thanks to The Berry Man Produce for providing the great produce for our show!

  All recipes copyright 2016 Michael Hutchings, All Rights Reserved

Photo Credits William Conlin YTS Video Productions, unless otherwise noted.

Related articles

 

Chef Michael Hutchings Welcomes Jim Buckley to The Inn Crowd

 

Arthritis Foundation Holds Taste of the Town Event

The Inn Crowd Welcomes Dr. Joe Ilvento

Chef Michael Hutchings on The Inn Crowd with Karl Hutterer

Chef Michael Hutchings on The Inn Crowd with Anne Towbes and Debby Davidson

The Inn Crowd Cooking Show Welcomes the Phillips

The Inn Crowd Cooks for the Santa Barbara Police Foundation

The Inn Crowd at Taste of the Town 2016

 

Chef Michael Hutchings, Event Chair Tina Takaya , Arthritis Foundation Director Michael Weisbrock

The Inn Crowd, hosted by Craig Case and Chef Michael Hutchings, is delighted to share an episode at the Taste of the Town fundraiser. 2016 is the thirty-fifth year that the event has been held at the Riviera Park in Santa Barbara, CA. Some 40 restaurants, caterers and wine makers offer "tastes" to some 1000 participants. Chef Michael has participated in the event since the inception in 1981. Tina Takaya, owner of Opal restaurant and Honorary chairperson, and Michael Weisbrock, Arthritis Foundation director,  presented chef Michael with a award for the long tenure of supporting the Taste of the Town.

Over the years, chef michael has offered many different tastes and in this episode we showcase a corn vichyssoise with a seared sea scallop as well as a ragout of chickpeas topped with a goat cheese mousse. For good measure, one of the most popular tastes, Potato Crepe with Golden Caviar and Creme Fraiche, is also demonstrated.

 

Photo Taste of the Town Event

Join us on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. Please note that the air time my vary to as late as 9:30 during the football season. You may 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. We appreciate our wine sponsor, Foley family Wines, for providing access to their wonderful portfolio of wines.

Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.

  

 

 

Photo Courtesy of The Berry Man Produce

Guy Demangeon, Owner of The Berry Man Produce

 

 A special thanks to The Berry Man Produce for providing the great produce for our show!

  All recipes copyright 2016 Michael Hutchings, All Rights Reserved

Photo Credits William Conlin YTS Video Productions, unless otherwise noted.

Related articles

 

Chef Michael Hutchings Welcomes Jim Buckley to The Inn Crowd

 

Arthritis Foundation Holds Taste of the Town Event

The Inn Crowd Welcomes Dr. Joe Ilvento

Chef Michael Hutchings on The Inn Crowd with Karl Hutterer

Cooking at Hearst Castle with The Inn Crowd and Chef Michael Hutchings

Hearst Castle   Photo Wikipedia

Chef Michael Hutchings participated in the annual Central Coast Wine Classic dinner at Hearst Castle. The Inn Crowd, hosted by Craig Case, was there to capture the magic of the annual event held since 1985. Archie McLaren, the founder, created the event that has hosted master chefs from around the country. Master chefs such as Michel Richard, Joachim Splichal, Emril Lagasse, Roy Yamaguchi and Jacques Pepin have presented dinners to a discerning group of food and wine enthusiasts in the past.

The dinner features a brigade of chefs that collaborate on a menu which is complimented by wines from California. This years brigade includes chefs Michael Hutchings, James Sly, James Sao, Laurent Quenioux, Christophe Emé. 

 Coordinating chef James Sly is the master of logistics that brings together a crew of 125 to serve the 200 plus guests. From the mists of Brigadoon emerges a field kitchen fit for a hotel and a dining room that is a sea of wine glasses and an armory of utensils.

Hearst Castle "Casa Grande" Photo Wikipedia

Hearst Castle Dinner 2016

Roederer Champagne or Roederer Estate Sparkling Wine

Terrine of Main Lobster, Lobster Scented Mayonnaise, Pickled Sea Asparagus-Chef Michael Hutchings

Spottswoode Sauvignon Blanc

Pacific Sea Bass, Chorizo, Preserved Lemon, Chipotle, Crayfish Nage-Chef Laurent Quinaux 

Au Bon Climat Chardonnay

Seared Supreme of Squab , Leg Confit in Pasta Shell, English Pea Coulis with Summer Savory-Chef Christophe Eme

Wedell Pinot Noir

Braised Beef Short Rib "Daube" Style with Cal Olives

Creamy Polenta, Salers Cheese

Chef Laurent Quinaux 

 Mollydooker Shiraz & Hearst Ranch Winery Malbec

Chocolate Mousse, Toasted Marshmallow, Pistachio Crumble, Caramelized Figs-Chef James Siao

Join is on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. Please note that the air time my vary to as late as 9:30 during the football season. You may 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. We appreciate our wine sponsor, Foley family Wines, for providing access to their wonderful portfolio of wines.

Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.

Tastefully,

Chef Michael Hutchings

Abalone Baked with Herb Butter Chef Michael Hutchings

Terrine of Main Lobster, Lobster Scented Mayonnaise, Pickled Sea Asparagus-Chef Michael Hutchings

 

• 
• 
• 

 

Seared Supreme of Squab , Leg Confit in Pasta Shell, English Pea Coulis with Summer Savory-Chef Christophe Emé

Pacific Sea Bass, Chorizo, Preserved Lemon, Chipotle, Crayfish Nage-Chef Laurent Quinaux

Braised Beef Short Rib "Daube" Style with Cal Olives Creamy Polenta, Salers Cheese-Chef Laurent Quinaux

Chocolate Mousse, Toasted Marshmallow, Pistachio Crumble, Caramelized Figs-Chef James Siao

 

The Berry Man Produce 

 A special thanks to The Berry Man Produce for providing the great produce for our show!

  All recipes copyright 2016 Michael Hutchings, All Rights Reserved

Photo Credits William Conlin YTS Video Productions, unless otherwise noted.

Related articles

 

 

 

Historic Hearst Castle Closes as Wildfire Burns 3 Miles Away

Chef Michael Hutchings on The Inn Crowd with Karl Hutterer

In the Kitchen of The Inn Crowd, Guest John Moeller, White House Chef - Cooking on the American Riviera - Santa Barbara

Classic Wedding Cake by Chef Christine Dahl

Ladies Spring Luncheon

Celebration Cake by Chef Christine Dahl

The Inn Crowd Cooking Show Welcomes the Phillips

Chef Michael, Nina and Eric Phillips, Host Craig Case

 

The Inn Crowd, hosted by Craig Case, and Chef Michael Hutchings welcomes Nina and Eric Phillips to The Inn Crowd cooking show. I know Eric from his association with the Santa Barbara Police Foundation, featured in a previous episode. 

"The Foundation supports the Santa Barbara Police Department by raising community awareness and providing needed funds for three primary purposes:

To provide information, resources, and financial support for deceased, injured, disabled or catastrophically ill police officers, or employees, of the Santa Barbara Police Department and their families.

To purchase and donate equipment requested by the officers of the Santa Barbara Police Department to support law enforcement efforts.

 

To provide financial assistance and access to counseling services for the men and women of the Santa Barbara Police Department, and other first responders of the Tri-County area, as deemed appropriate by the Board of Directors."

We filmed from their lovely home perched high above Montecito, California. The menu concept was suggested by the Phillips, breakfast for dinner. We had fun with the concept and bent the rules a little. Lox are an upscale breakfast dish. I decided to make "Russian Cigars" with caviar and a citrus salad. The entree was a twist on Eggs Benedict. My version is Lobster Benedict, with a rich, complex garnish. Dessert had to be waffles. Thinking it through, I remembered that I have a pizelle waffle iron. So...I made thin, crisp waffle wafers and layered them with a hazelnut praline ice cream and chocolate sauce. Breakfast for dinner accomplished.

Join is on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. Please note that the air time my vary to as late as 9:30 during the football season. You may 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. We appreciate our wine sponsor, Foley family Wines, for providing access to their wonderful portfolio of wines.

Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.

Tastefully,

Chef Michael Hutchings

Eggs Benedict, a little history lesson, from Wikipedia.

Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes ham or bacon – a poached egg, and hollandaise sauce. The dish was first popularized in New York City at the Waldorf-Astoria Hotel. Chef Ranhofer has that version in his 1922 cook book. Many variations on the basic recipe are served. There are conflicting accounts as to the origin of Eggs Benedict. In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.

Another claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict's recipe — by way of Montgomery — varies greatly from chef Ranhofer's version, particularly in the hollandaise sauce preparation — calling for the addition of "hot, hard-cooked egg and ham mixture".

Eggs Benedict with smoked salmon in place of Canadian bacon, also known as Eggs Royale

Delmonico's in lower Manhattan claims on their menu that "Eggs Benedict was first created in our ovens in 1860"

Then, there is the Egg McMuffin, the Benedict of the people. That was the brainchild of Herb Petersen, former add man for McDonald's and franchise owner of McDonald's restaurants in Santa Barbara. The now deceased Herb took the idea of a Benedict and simplified it for fast food. My clever friend, chef james Sly (Sly's in Carpenteria, CA) created a mini version for Herb Petersen for a reception. He toasted little rounds of brioche bread, topped it with an equally small slice of Canadian bacon. Added a poached quail eggs and the usual hollandaise.

Russian "Cigars" Caviar and Citrus Salad

Lobster-Tenderloin Benedict

 

 

The Berry Man Produce

 

 A special thanks to The Berry Man Produce for providing the great produce for our show!

  All recipes copyright 2016 Michael Hutchings, All Rights Reserved

Photo Credits William Conlin YTS Video Productions, unless otherwise noted.

Related articles

The Inn Crown with Chef Host Michael Hutchings

Chef Michael Hutchings Welcomes Jim Buckley to The Inn Crowd

In the Kitchen of The Inn Crowd, Guest John Moeller, White House Chef - Cooking on the American Riviera - Santa Barbara

Classic Wedding Cake by Chef Christine Dahl

This is a very classically designed cake from Chef Christine Dahl, Christine Dahl Pastries. It is reminiscent of wedding cakes from the 50s.

• Chiffon Cake
• White Chocolate Mousse Filling
• Raspberries
• French Butter Cream
• Fondant Icing
• Buttercream decorations
• Set on raised supports and fresh flowers
• Fondant outer topping

Related articles

Lace Wedding Cake

Celebration Cake by Chef Christine Dahl

Ladies Spring Luncheon

Those Small-Bite Canapés

We are often called to prepare canapés for receptions. I am always adding new selections and updating classics. Call us today for your next reception.

 

Chef Michael Hutchings

Artichoke and Spinach Dip

Caramelized Onion and Shallot Dip, Truffle Essence, Home Chips

Chef’s Asian Guacamole, Corn Chip Rounds

Classic Shrimp - French Cocktail Sauce

Crab Beignet, Herb Mayonnaise

Crisp Chickpeas

Deviled Eggs - Assorted

Gougiere Puffs with Thyme

Mini Shrimp Rolls

Potatoes Dauphine, Spicy Mayonnaise

Sirloin Meatballs, Rosemary and Ricotta

Tuna Tartar on Cucumber

Zucchini and Sage Tart, Parmesan