Coastal Cooking with Chef Michael Hutchings

Ensemble Theater Company's 40th Anniversary

Chiffon cake by Chef Christine Dahl

 

We have been delighted to be the caterer of record for the Ensemble Theater Company. Ensemble Theatre Company presents important new plays and innovative interpretations of classic works for a broad audience. ETC engages audiences with entertaining, compelling, and thought-provoking theatrical productions develop the community's knowledge and appreciation of live stage productions and offer a range of educational programs for young people.

Michael's Catering provided the savory menu, and Chef Christine Dahl Prepared a cake to mark the occasion. Richard Mineards of the Montecito Journal covered the event and kindly mentioned our participation. The Montecito Journal covers news and events in the Montecito-Santa Barbara area. It is always great to be acknowledged.
The cake was vanilla chiffon, lemon curd, white chocolate mousse, and fresh raspberries. Garnishes included fresh berries, raspberry coulis, and mint. The cake was presented on stage with four mini Roman candles blazing.

 

 

Early Artifact from the Archives

Going through some of the archives recently, I found this certificate from a cooking class on October 16, 1977. The famed three-starred Michelin chef, Jean Troisgros was teaching at the Mondavi Winery. A fellow named Michael James organized the session. At the time, I was a sous chef at a place called La Serre in Studio City, CA. I was working with my friend chef James Sly. My reason for going to the class was to meet Chef Troisgros and try and get a position in his kitchen in France. I had determined that a French experience was the next step in my career. James had led the way with his own French training at the Hotel de Paris in Monaco and The Ritz in Paris.

The only dish I remember chef Jean demonstrating was his Escalopes de veau à la Moutarde. I was asked to help bone the veal and his comment was "Le Professional." The chef had 'smuggled" his own veal stock from his kitchen in France. In any event, my request for a position in France as politely turned down. As fate would unfold, I did a brief apprenticeship at his restaurant in Roanne in 1981. Chef Albert Roux had arranged that after my three years with him at Le Gavroche. Incidentally, I learned his method for the veal stock when I was there. This is another story.

Here is my version of the Escalopes de veau à la Moutarde.

 

 

 

With Thanks from The Santa Barbara Museum of Natural History

 

We were delighted to contribute 250 cultured abalone and 1,500 Lobster Beignets to this wonderful wine event at the Santa Barbara Museum of Natural History. The event helps fund museum programs. We received a terrific thank you from the CEO Luke Swetland.

We used the event to make our announcement of my new cooking show, The Santa Barbara Chef. Coming to local COX channel four on August 30th. Tune in for some delicious television.

About:

Founded in 1916 as the Museum of Comparative Oology, the Santa Barbara Museum of Natural History has evolved to include more than 3.5 million specimens covering every aspect of natural history—from mammals, birds, and marine life to geology, astronomy, paleontology, and anthropology. Newly renovated in 2018, the Museum boasts state-of-the-art interactive exhibits for all ages, paired with the Central Coast’s only planetarium, on 17 acres of oak woodland along Mission Creek. Guests learn about the Santa Barbara region’s unique and diverse natural history and then go outside to explore nature in the Museum Backyard. Museum education programs serve all ages to promote scientific literacy and instill a passion for nature and learning.

Out with the Inn, In with the New Cooking Show

Chef Michael Hutchings

FOR IMMEDIATE RELEASE
Wednesday, July 17, 2019

I want to thank the producer of The Inn Crowd cooking show for the opportunity to share my lifelong passion for cooking. During the 100 some shows produced, I had the pleasure of hosting numerous guests and cooked in some fantastic locations. Last March I resigned my hosting and cooking duties to pursue other opportunities. While The Inn Crowd show has still been in reruns, I am no longer associated with The Inn Crowd nor producing any new content. We wish the producer well in his new productions.

I am instead delighted to be working with Will, Gary and Harlene Conlin of Hellcat Productions on a new show highlighting dishes I have been offering in Santa Barbara since 1981 as well as a new interpretation of classic and modern dishes. Local products and the bounty of California will be highlighted on the show. The new format with tempt you, tease you and hopefully inspire you to cook. The Hellcat team are consummate professionals and the up-close videography will bring the dishes to life. The show is called The Santa Barbara Chef. Please see all the exciting details below.

 

‘THE SANTA BARBARA CHEF’ TO MAKE TELEVISION DEBUT AUGUST 30, 2019

SANTA BARBARA, CA —The Santa Barbara Chef, a brand new 30-minute television cooking show, starring world-famous Chef Michael Hutchings, will make its television debut on Cox Cable Friday, August 30, 2019, at 11:00 am. Featuring gourmet recipes from around the world, chef tips and wine pairings, all set against the beautiful American Riviera, The Santa Barbara Chef will bring the highest quality of cuisine to nearly 1,000,000 viewing households in the Southwest television market.

“I am looking forward to sharing this exciting new show with fellow food lovers all over,” said Chef Michael Hutchings whose storied career has included serving as Executive Chef at Disneyland’s fabled Club 33, sous chef Le Gavroche in London and as owner/Chef of Michael’s Waterside, a Santa Barbara staple and celebrity hangout for over 10 years. In recent years, Chef Hutchings has giving cooking instruction to culinary students as an adjunct professor and established himself as Santa Barbara’s top catering company with Michael’s Catering.

The Santa Barbara Chef will be produced by YTS Films/Hellcat Productions LLC. This marks the 11th television production from YTS/Hellcat. Earlier this year, YTS/Hellcat were the recipients of the 2019 Telly Award for Excellence in Television Production for their work on AnimalZone, also currently airing on Cox Cable.

Viewers can see The Santa Barbara Chef every Friday at 11:00 am starting August 30, 2019, in Santa Barbara and San Diego on Channel 4, in Orange County on Channel 3 and in Palm Springs, Desert Cities & Yuma, AZ on Channel 27.

For media inquiries or information about sponsoring/advertising opportunities, please contact Hellcat Productions LLC.

 

Trailer for The Santa Barbara Chef

Starting August 30, 11:00 AM on your local COX television station, you are able to watch my new cooking show, The Santa Barbara Chef. 

See you on the show!

Chef Michael Hutchings

 

 

The Santa Barbara Chef - Season 1 Show Opening from The Santa Barbara Chef on Vimeo.

 

 

Dinner to Remember

Occasionally, we get to pull out all the stops and prepare and three-star dinner. The menu was driven by first quality ingredients, the secret of any great chef. We began with a classic caviar service presented in a Lalic crystal caviar service. I did both the traditional buckwheat blini and potato latkes. Guests could garnish the blini with an array of condiments.

For the Foie Gras, I used a dish I observed at the late Chef Alain Chapel's restaurant just outside of Lyon, France. I caramelized thinly-sliced turnips and glazed them with wine from Portugal and duck jus. The foie gras escalopes were flash fried at the last minute.

The bison is not your usual dish. Aged about 5 weeks, the bison ribeye was tender, moist and really superb. What wouldn't be with a nice slathering of fresh black truffles? All was followed by my classic riff on a Waldorf salad, well really not much to do with that old standard. Belgian endive, apples, and tender bibb lettuce hearts tossed in a walnut dressing and a warm goat cheese crostini comprised the dish. By the way, this was a winter menu, So, the Caramelized Apple Tart Tatin provided a fitting dessert for dinner.

It is rewarding to be able to prepare dinner in the manner I trained for in the finest kitchens in Europe.

Chef Michael Hutchings

PS Tune in to my new weekly cooking show airing Fridays at 11:00 on COX cable starting August 30, 2019. The Santa Barbara Chef

 

Black Perigourd Truffles

 

 

 

 

Classic Caviar Service

 

 

Foie Gras 'au Porto"

 

 

Buffalo Ribeye and Truffles

Endive Salad and Warm Goat Cheese

Tart Tatin

 

 

Petite Fours

The Santa Barbara Chef Cooking on the American Riviera

 

I am delighted to announce the premiere of my new cooking show The Santa Barbara Chef. I have teamed up with the Conlin's production company Hellcat Productions. The details are in the press release that follows. The format is like a personal cooking lesson from myself with the spectacular background of Santa Barbara.

Many of the local food products are featured in the varied recipes from my repertoire. We film at my kitchen studio located in the historic Flying A movie studio. This makes us the first feature films produced at the old studios since 1917. The big differences are that we are in color and talk ;)

Join us for some delicious cooking with The Santa Barbara Chef.

 

Flying A Movie Studios Circa 1912