We have been invited to offer our cuisine at the VIP Lounge at 1:00. I plan to offer my famous cultured abalone with a corn chowder sauce. For the main event, I switch to sea scallop and the same corn chowder sauce. Additionally, I am preparing chef Michel Richard's "Faux Gras" served in a choux puff pastry!
The Museum of Natural History's Wine and Food Festival will be upon us on June 30th. I will once again be cooking up something special for the event. I will have a culinary surprise to offer so be sure and attend this terrific event.
Chef Michael Hutchings
June 30, 2018 2:00-5:00 PM
The Santa Barbara Wine + Food Festival™ takes place along the banks of Mission Creek at the Santa Barbara Museum of Natural History. Mingle with winemakers, bakers, and chefs outdoors, under the oak trees. Guests will enjoy the best of Central Coast Wines and try their luck in our Every Cork Wins! Raffle.
Join host Craig Case and Chef Michael Hutchings for another delicious episode of The Inn Crowd. We are delighted to welcome Sheriff Bill Brown to The Inn Crowd cooking show.
Bill Brown has served as Santa Barbara County’s Sheriff-Coroner for more than a decade now. He was first elected on November 7, 2006, re-elected to a second term in June 2010, and re-elected again to a third term in June 2014.
Sheriff Brown began his law enforcement career in 1977 with the Pacifica Police Department in the San Francisco Bay area. In 1980, he transferred to the Inglewood Police Department. He served that Los Angeles County community until 1992 when he was selected as chief of police for the City of Moscow in Idaho. In that position, he was responsible for overseeing police operations for both the City of Moscow and the University of Idaho. In 1995, Brown was selected as chief of police for the City of Lompoc, is only the eighth person to hold the title of police chief in that community since it incorporated in 1899. He led the Lompoc Police Department for the next 11 years until being elected to his present office.
Sheriff Bill Brown, Chef Michael, Host Craig Case
The menu for this episode starts with a medley of spring vegetables layered with herb-stuffed pasta sheets and a drizzle of a fava bean pesto. The entree is a riff on a Hubert Keller's market fish with peppers and olive, very Mediterranean. The dessert course is the famous "Berliner" from Germany. The dish is best described as a brioche-like dough that is deep fried and filled with something sweet and delicious. We filled the Berliners with jam, lemon curd, and mascarpone cream. As an option, there is a recipe for pastry cream.
Speech from the Rathaus Schöneberg by John F. Kennedy, June 26, 1963.
Photo Wikipedia
There is a story around the Berliner and a speech given by President Kenedy when he spoke in Berlin in 1963. Legend has it that US president John F. Kennedy made a whopping grammatical gaffe with his iconic declaration “Ich bin ein Berliner” 50 years ago on Wednesday, essentially telling his audience — and the world — “I am a jam doughnut”. Lucky Germans.
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 cooking. 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 fruits, vegetables, and dairy products for our show!
All recipes copyright 2017 Michael Hutchings, All Rights Reserved
Photo Credits William Conlin YTS Video Productions unless otherwise noted.
Pastry Chef Christine Dahl is a master of her craft. I was drooling as I watched her make Banana and Chocolate Ganache Pies. The crust is a pâte sucrée crust baked "blind." This means the pie shell is baked without any filling until golden brown. The pâte sucrée dough holds up well and does not need parchment paper and baking beans to keep the sides from collapsing.
After the pie shell cools, it is filled with a chocolate ganache which is nothing more than melted chocolate and whipping cream mixed together. After that sets, bananas are sliced lengthwise and placed on top of the ganache. The next layer is classic pastry cream. The top layer is a very simple white chocolate mousse. After a sprinkling of toasted-shredded coconut, a border of vanilla buttercream encircles the pie.
If you would like to make this delight, send me an email for the recipes. All the components are relatively easy but a little time concuming to get them ready. The results are well worth the effort.
Join host Craig Case and Chef Michael Hutchings for another delicious episode of The Inn Crowd. In this episode, we are the YMCA's Noah's Anchorage Reaching for the Stars Gala. We are delighted to welcome Gerd and Pete Jordano to The Inn Crowd cooking show kitchen. The Jordano's are longtime supporters of the YMCA's Noah's Anchorage program. Chef Michael teamed up with Chef Eric Widmer of the La Cumbre Country Club for this multi-course, multi-chef gala dinner. Here is the roster of participating chefs. See the menus that follow for their menu contributions.
Stephane Rapp-Santa Barbara City College
Sybille Kroemer
Carla Romero
Mike Blackwell-Hilton Garden
Mossin Sugich-Santa Barbara Yacht Club
Eric Widmer-La Cumbre Country Club
Michael Hutchings-Michael's Catering
Randy Bublitz-Santa Barbara City College
Greg Murphy-Bouchon
Brandon Cogan-Wine Cask
Vincent Vanhecke-Organizing Chef
Pete Clements-Pete Clements Catering
Christine Dahl-Christine Dahl Pastries
Jean Michel Carré-Chocolate CaliBresson
Jessica Foster-Jessica Foster Confections
Noah’s Anchorage Youth Crisis Shelter is a licensed residential eight-bed group home for children 10-17 years old and provides outreach to youth and young adults. Our unique services have been active in the Santa Barbara community for over 35 years and provide a trusted refuge and resource for youth and their families.
Temporary shelter and basic need
Crisis intervention, resolution, and support services
Counseling for youth and families
Workshops and therapeutic groups on youth issues
“Cooling off” periods
Individualized support services
24-hour toll-free hotline
Linkage to community referrals
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 cooking. I'll provide the recipes; the rest is up to you. See you in the kitchen.
Tastefully,
Chef Michael Hutchings
Christine Dahl, Jean Michel Carré, Jessica Foster, Michael Hutchings
Sal Cisneros- President and CEO Channel Islands YMCA, Craig Case Host
Vincent Vanhecke, Michael Hutchings, Pete Clements
Michael Hutchings, Randy Bublitz
Michael Hutchings, Mike Blackwell, Mossin Sugich
Pete and Gerd Jordano, Craig Case
Valerie Kissell- Executive Director, Youth and Family Services YMCA, Craig Case
Gerd and Pete Jordano, Chef Michael, Craig Case
Lamb Wellington-Scallops on Forbidden Rice
Chef's Note
At the gala, Chef Eric Made a Salmon Wellington in a similar manner.
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.
