Catering Events Planning in Santa Barbara Chef Michael Hutchings
Michael's Catering - Serving Discerning Diners in Southern and Central CaliforniaContact Us at 805.568.1896

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Low Carb Gourmet

Poultry

CHICKEN BREAST “CORDON BLEU"
Breast of chicken with a prosciutto and gruyere cheese stuffing,
basil and tomato demi glace

CHICKEN STIR FRY
Thai style chicken with Asian greens, cashews and a garlic-ginger sauce

ROASTED CORNISH GAME HENS
Served with a tarragon jus with shiitake mushrooms

CHICKEN MINESTRONE
Breast of chicken stuffed with pesto and serve over a “minestrone” garnish

VIETNAMESE CHICKEN
Chicken tenders stir fried, fermented black bean sauce, long beans

TURKEY SCALOPPINI
Turkey medallions with pearl onions, pancetta and porcini mushrooms

GREEN CURRY CHICKEN
Chicken tenders, coconut green curry sauce with fresh peas, asparagus and mint

CHICKEN MDM. GRAHAM
Chicken breast stuffed with goat cheese and sundried tomatoes,
vinaigrette with herbs, tomatoes and avocado

BREAST OF CHICKEN CALVADOS
Organic breast of chicken with a cider-calvados demi glace 

COC AU VIN ROUGE
Chicken, pearl onion, bacon, morels in a chicken demi glace

BREAST OF CHICKEN ROMA
Chicken breast filled with capers, parmesan, mushrooms and herbs

MY MOTHER’S TURKEY MEAT LOAF
Minced turkey with a brunoise of onions, celery and carrots,
turkey demi glace with shiitake mushrooms

BREAST OF CHICKEN PICATTA
Pounded breast of chicken sauteed in olive oil with capers, lemon and Italian parsley

VENETIAN CHICKEN
Chicken breast stuffed with spinach and caramelized fennel, Brunello sauce

CHICKEN AND EGGPLANT PARMEGGIANO
Tender chicken scaloppini layered with eggplant, fresh marinara and parmesan

 BREAST OF CHICKEN ON “VEGETABLE NOODLES”
Chicken breast stuffed with a basil pesto and served of a julienne
of vegetables, light jus with truffle oil accents

Beef, Pork and Lamb

  LAMB LOIN “A LA GREQUE”
Boneless loin of lamb on an eggplant and zucchini tian
with an oregano and lemon jus

AMARIN’S PORK SATE
Pork tenderloin sauteed, served with a spicy peanut sauce and a green papaya salad

MASAMAN BEEF CURRY
Tenderloin of beef in a spicy coconut-red curry sauce, pearl onions,
pepper julienne and snow peas

LAMB CHOPS WITH A BLACK MUSHROOM CRUST
Pan roasted with a black trumpet mushroom crust, lamb demi glace

QUICK POT AU FEU
Chicken, filet of beef and a lamb chop simmered in a savory broth
with pot vegetables, horseradish sauce

TENDERLOIN OF BEEF WITH MUSHROOMS
Medley of seasonal mushroom in a cabernet demi glace,
roasted garlic flan with chives

BEEF TENDERLOIN STRIPS SAIGON
Beef tenderloin strips served in a star anise and ginger broth
with scallions, herbs and chilies

MARK TWAIN’S PORTERHOUSE
Grilled and served with seasonal mushrooms and peas in a demi glace

THE UN-BURGER
85% lean ground beef stuffed with sharp cheddar cheese,
roasted garlic mayonnaise and vine ripe tomatoes

FUSILI WITH BOLOGNESE SAUCE
Beef, vegetable and tomato ragout sauce over low carb fusili pasta

Seafood

PACIFIC RED ROCKFISH
Fillet top with a fennel crust, served over a fennel and pine nut cream

SEARED SALMON ST. JAMES
pepper crusted salmon set on a dollop of celery root-parmesan puree

PACIFICA’S BBQ SALMON FILLET
Spicy fillet of salmon with Chinese long beans and black bean sauce

CAROLINA CRAB CAKES
Jumbo lump crab cakes with a lemon cream sauce

BOUILLABAISSE BURMESE
Lobster, clams, mussels, tuna, scallops, shrimp, coconut milk,
ginger, lime juice, lotus root and other ingredients

MISO MARINATED SEABASS WITH A SESAME CRUST
Baby bok choy and a mirin broth

PROVENCALE PRAWNS
Sauteed and flamed with Pernod, tomatoes, basil and caramelized garlic

HALIBUT WITH A HORSERADISH CRUST
Chanterelle cream and tiny French beans

FILLET OF SOLE BONNE FEMME
Old fashioned Dover sole stuffed with shrimp and served
with a mushroom-chardonnay cream sauce

SHRIMP AND CRAB STUFFED TOMATO
Heirloom tomato stuffed with deviled shrimp and crab, Cajun spiced cream sauce

PRAWNS CASTROVILLE
Sauteed prawns with a medley of fresh artichoke hearts,
pearl onions and pancetta, light shrimp jus with rosemary

SALMON BANGKOK
Wok seared and served on fried eggplant flavored with lime, mint and Thai fish sauce

PANCETTA WRAPPED NORTHERN HALIBUT
Baked and served on fresh tomato coulis with snap peas

BAKED PACIFIC SEABASS
Five spice and port sauce with vegetable pearls

DIVER SCALLOPS DUSTED WITH TRUFFLE FLOUR
Sauteed and served with a lemon butter in leeks fondue

© 2011 Chef Michael Hutchings / Michael's Catering

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