We were delighted to once again film an episode of The Inn Crowd at the Santa Barbara Maritime Museum. I was one of several chefs participating in a promotion of local seafood. I prepared my version of a Miso Glazed Local Cod. Additionally, back in the studio, I have demonstrated two other winning dishes that are great for food events. I did a Crispy Fried Salmon and Thai Style Chili Mussels. I have also included the tasty Billy Bi Mussel Soup that chef James Sly prepared for the event. The featured mussels were from a local source.
Here is a little history of the museum from the web page. "The building that is currently home of the Santa Barbara Maritime Museum (SBMM) was built in 1943 as a Works Progress Administration (WPA) project and part of Franklin Roosevelt’s New Deal policies to stimulate the economy. As the building neared completion during World War II, the City of Santa Barbara sold the building to the United States Navy for $1. During the war, the building served as a Navy Training Center, and the Navy built the pier out front, commonly known as the Navy Pier or City Pier. After the war, the building housed the Navy Reserve. Many locals remember playing basketball here, in fact, the original herringbone, maple wood court can now be seen around the base of the new Point Conception Lighthouse Fresnel Lens Exhibit.
In the 1990’s the City of Santa Barbara bought the building back from the U.S. Navy for $2.4 million, and then had to invest another $2 million in ADA upgrades. The Founders of the Santa Barbara Maritime Museum opened its doors in July 2000, fulfilling one of the original purposes of the WPA project, to house maritime artifacts. The building overlooks the Santa Barbara harbor, a 1916 Sea Mew David T. Nidever and the museum’s flagship, a 1917 sportfishing yacht Ranger. SBMM rents this 8,000 square feet space from the City of Santa Barbara’s Waterfront Enterprise Zone."
View us on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. Please note that the airtime may vary as late as 9:30 during the football season. You may view the show online 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
About The Event
James Sly of Sly’s in Carpinteria: His 40 years of restaurant experience has included formal training in Europe, the Hotel Ritz in Paris, working with Michel Guèrard at Règine’s in Paris and New York, and creating Lucky’s in Montecito.
Michael Hutchings of Michael’s Catering: He started his career in the kitchen of Disneyland at the famous private Club 33. He was taught by the Master Chef Rudolph Stoy and worked his way up to become the club’s Executive Chef. He went on to London to work at Le Gavroche, before coming to Santa Barbara to start Michael's Waterside, which was recognized as a leader in contemporary California-French cuisine.
Mossin Sugrich of the Santa Barbara Yacht Club: He is a classically trained chef who attended SBCC Culinary School and helped build the kitchen at Elements, before working as Sous Chef at San Ysidro Ranch. He went on to work at Blush, the Four Seasons and the Belmond El Encanto.
Randy Bublitz of SBCC Culinary Arts Program: He has been at SBCC’s Culinary Arts Program since 1993 and oversees 120 students in the two-year program. He directed SBCC’s first study abroad culinary arts program to Paris, France in 2015, and followed up with a similar program in Rome, Italy this summer.
These chefs will show how to prepare locally caught seafood, which guests will enjoy tastings of along with local wines and craft beers. In addition, guests will meet some of the commercial fishermen who bring the Santa Barbara Channel's bounty to our plates. Proceeds from this event help support programming for both FishSB and the Santa Barbara Maritime Museum.
FishSB is a joint program of Commercial Fishermen of Santa Barbara and the Santa Barbara Chamber of Commerce that provides critical support for local fisheries to help keep our working waterfront thriving.
For Taste of the Sea program information please contact Kim Selkoe of FishSB at (805) 259-7476 or kim@cfsb.info.
