Welcome to the inaugural episode of The Santa Barbara Chef. I am Chef Michael Hutchings, the chef/host. Join me for some delicious cooking on the American Riviera. Set against the backdrop of Santa Barbara, we will showcase the jewels of my culinary repertoire from some forty-five years at the stove. Look for the finest local ingredients, classic food styles and bushels of tips to prepare elegant, tasty meals.
The light and sound masters of Hellcat Productions, bring the magic to you. Will Conlin, Harlene Conlin, and Gary Conlin form the triumvirate that produces, directs, and edits The Santa Barbara Chef.
In this episode, we start with the iconic dish, Soufflé Suissesse, from Le Gavroche where I honed my culinary skill beside chef Albert Roux. This dish has been on Le Gavroche's menu since opening in 1967. Albert told me "it pays the rent." It also helped pay the rent at Michael's Waterside restaurant.
Albert Roux, OBE and Legion d'Honneur, is one of the world's best-known and best-loved chefs. In 1967 he opened Le Gavroche, Britain's first Michelin-starred restaurant, in London.
The main course is a Breast of Duckling Juliette, glazed with an orange-scented reduction and a wild rice croquette. Dessert is an hommage to Chef Albert's award-winning Sablé aux Fraise et Framboise from his competition for Meilleur Ouvrier de France, a prestigious competition for craftsmen of various trades.
Join is watching the show on COX cable television, channel 4 at 11:00 Friday mornings. Check your local listing as well. We will be airing on Amazon Prime starting in January 2020.
Join us cooking on the American Riviera.
Chef Michael Hutchings
Chef James Sly, Credit: Paul Wellman/file photo
This show is dedicated to Chef James Sly
1952-2019
