Italian Adventure, Saluto - Chef Michael Hutchings of The Inn Crowd Cooking Show

Melissa Mahan, Chef Michael Hutchings, Host Craig Case

If I had not gone the route of mastering the art of French cooking, I would have gone Italian. Italians have played an important part in my education. First, there was Ricardo Marino, our high school band teacher. He taught about life as well and fired my interest in music such that music was my major in college. Then there was my history teacher, Mr. DiCarlo. History was not the least of what he guided the students on. Mostly there was Dominick Laruccia. Dominick was a brilliant person having excelled in music performance (Carnegie Hall at 18), metal sculpting and organic chemistry (Berkley). Working for him was like getting a masters degree in life.

In that Italian vein, I have cooked an Italian "Saluto" to those descendants from the boot. We start with Pasta et Fagioli soup topped with a seared sea scallops. The dish hails from the fabled Grand Central Oyster Bar in New York City. The soup is a worthy dish on its own, and the scallops are a nice bonus. Be sure and get large dry-pack scallops. They cost more but are worth the price. The main dish of lamb chops was my Italnesque version of a French recipe. A pâté-like lamb is cooked in a mold and served with braised fennel. Finally, the dessert is a ricotta and pear mouse layered with a hazelnut meringue. Buono Appetito!

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 sports 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 bib apron. I'll provide the recipes, and the rest is up to you. See you in the kitchen.

Tastefully,

Chef Michael Hutchings

 

 

 

View us on The Inn Crowd Saturdays at 6:30 on ABC affiliate KEY channel 3. Please note that the airtime may vary to as late as 9:30 during the sports 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 

 

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

  All recipes copyright 2017 Michael Hutchings, All Rights Reserved

Photo Credits William Conlin YTS Video Productions unless otherwise noted.

Related articles

Chef Michael Hutchings on The Inn Crowd Featuring Hiroko Benko & Greg Gorga

Paris Street Market

Luncheon at Casa del Herrero

Hand Made Sausages

The Inn Crown with Chef Host Michael Hutchings

The Inn Crowd Does a French Picnic - Cooking on the American Riviera - Santa Barbara

Potatoes Fondant "Gratinée"

Chef Michael Hutchings Welcomes The Royal Chef Darren McGrady to The Inn Crowd

Dinner Party at Classic Spanish Revival Estate