Michael Hutchings and Christine Dahl
Hello, I have been off the blog for a number of months. My life has changed, I have retired, along with my wife Christine Dahl. Last February, we closed our catering and pastry businesses, sold our condo in Santa Barbara and moved to our new home in Charleston, South Carolina. We were attracted to the lifestyle, food scene and six grandkids in close proximity. Saint Lorenzo, patron saint of chefs, and Saint Honoré, patron saint of pastry chefs, favored us with blessings as we retired just before the pandemic decimated the hospitality business.
Saint Honoré
Saint Lawrence
We are just now beginning to experience the food scene in Charleston and environs. We recently went to our first "Oyster Roast" were the bivalves are lightly cooked in boiling water and served on a wooden table with a large 12" hole in the middle to dump the self-shucked oyster into. We now have our favorite Souther style BBQ restaurant, Lewis BBQ where meat is king. Dinner is by the pound. A few days ago, we had Southern Eggs "Benedict" served on fried green tomatoes with crab cakes, poached eggs and Hollandaise sauce.
Lewis BBQ
Southern Eggs Benedict
One discovery and am partial to is the abundance of the wild mushroom called chanterelle. They seem to have a six month season in these parts largely due to the 48+inches of annual rainfall. We have our "secret" spots where we can harvest 10 pounds in 30 minutes! We have harvested so many that we cook and freeze them in vacuum packs.
While we are no longer professionally cooking, I must say that we eat well. Christine is a master menu planning and I do the finishing touches. Great team.
Next week, November 3, we are guest cheffing at the Briar's Creek Country Club. We have partners with local chef-owner of Fig Restaurant, Mike Late. We are honoring the late-great Julia Child. The menu is inspired by her debut cookbook, Mastering the Art of French Cooking.
Thanks for dropping by. I will be more attentive to the blog in the future, cooking up something delicious.
Tastefully,
Chef Michael Hutchings, Retired
Menu Honoring Julia Child
Tray Passed Canapés
Mini Cheese Soufflé, Sweetbreads in Puff Pastry
Chicken Liver Pate, Perigord Truffle
Steak Tartare, Horseradish, Maxim Potatoes
Soupe à l'Oignon Gratinée
Classic French Onion Soup
Abalone “Comme Chez Nous”
California Farmed Red Abalone
Beurre Blanc, Dill, Enoki Daki Mushrooms
Burgundian Style Beef Short Ribs
Dutch Fork Pumpkin Polenta
Root Vegetables
Dessert
La Tarte de Demoiselles Tatin
Inverted Apple Tart, Sauce Caramel
Mignardise
Chocolate Espresso Truffle, Orange Aiguillettes
Raspberry Tartlet, Hazelnut “Feuilles”, Gingerbread Acorns
Chef Mike Lata
Chef Michael Hutchings
Pastry Chef Christine Dahl
