The Inn Crown and Chef Michael Hutchings Eclectic Menu

 

 

Not every meal is beef tenderloin, truffles, and other exotic ingredients. In today's episode, I have our producer and resident epicure, Craig Case, at my side cooking an eclectic menu of the kind of dishes I like to enjoy every day. We have a standing  joke at home that we don't eat like this every day. Well. actually, we do!

 

We start with a grilled ahi tuna salad set on an Asian inspired avocado salad. If you do not have fresh tuna, use salmon or shrimp. The pork tenderloin ragout is another flexible dish. It also works well with chicken or lamb. Think of recipes like LEGO blocks that can be assembled into infinite dishes. We finish up with a variation of Bananas Foster. Bananas Foster hails from a restaurant in New Orleans. Here is a quote from a New Orleans web page:

"In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.

In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, the owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen."

 

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

 

Photo Courtesy of The Berry Man Produce

Guy Demangeon, Owner of The Berry Man Produce

 

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

  All recipes copyright 2018 Michael Hutchings, All Rights Reserved

Photo Credits William Conlin YTS Video Productions unless otherwise noted.

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