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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Traditional and Modern Cuisine Inspired by Northern Lights

Poultry | Beef, Lamb and Pork | Seafood | Vegetarian | Soups

Poultry

Breast of Chicken Italian- Porcini Mushroom and caramelized garlic filled breast, thin green beans on soft polenta, lemon jus.

Chicken Supreme Roma - Caramelized onion and radicchio stuffed chicken breast in a with a warm basil-tomato relish with pine nuts.

Open Chicken Ravioli - Tender-Braised Chicken in a white truffle bechamel with green and white asparagus points.

Stuffed Chicken Breasts - Goat cheese with caramelized onions and rosemary stuffed chicken breasts. Sweet potato soufflé and a rosemary jus.

Free Range Chicken Bambazoni - Spinach, and fennel stuffing, Golden Saffron Risotto and light jus

Hunter's Chicken - Chicken Breasts braised in red wine with tomatoes and herbs, shredded potato cakes with artichokes

Chicken Picatta - Chicken Breast with a capers, lemon and flat leaf parsley served with roasted farmers market vegetables.

Chicken Grana Padano - Breaded chicken cutlets, served on a basil-tomato coulis, with barata cheese and basil.

Chicken Alba - Oven roasted chicken with an artichoke and white truffle ragout, duchess potatoes with parmesan.

Breast of Turkey Rossini - Turkey Breast layered with foie gras and parma ham, Madeira jus. Served with corn flans and tiny green beans.

Bombay Curry Chicken - Fifteen spice curry with condiments: currants, coconut, mango chutney, cashews, with coconut jasmine rice and papadums.

Goat's Cheese Chicken - Chicken Breast with Goat's Cheese, Caramelized Onion and Roasted Garlic, White Wine Sauce, Parmesan Herb Mashed Potatoes

Niçoise Chicken - Chicken breast in a light jus with Niçoise olives, roasted garlic and herbs de Provence served with socca- chick pea pancakes.

Chicken Pot Pie Mod erne - Puff pastry vol-au-vent filled with tender braised chicken in an ivory sauce with sweetbreads, morel mushrooms, petit carrots.

Turkey-Turkey - Medallions of Turkey filled with turkey mousse and tiny diced vegetables, Port wine and cranberry jus with hand gathered wild rice and toasted pecans.

Julia Child's Coq Au Vin - Slow braised chicken with maple smoked bacon, pearl onions and button mushrooms, steamed fingerling potatoes.

Chicken and Mushroom Roulade - Tender chicken in a parmesan bechamel wrapped on a leek and mushroom soufflé, red pepper coulis and served with rosemary potatoes.

Beef, Lamb and Pork

Rack of Lamb with Eggplant ragout - Baked eggplant, tomatoes and peppers with rack of lamb and a light jus.

Bubble and Squeak My Way - Roasted beef tenderloin set on Irish mashed potatoes, served with claret wine sauce and braised carrots.

Pork Tenderloin "Tournedos" - Sautéed Pork Tenderloin served with turned apples and a calvados jus, set on horseradish mashed potatoes.

Pork Loin Roast "Bancok" - Roasted pork loin with a red curry sauce, braised bok choy and steamed potatoes.

Green Curry of Beef - NY Steak with a green coconut-curry sauce served with steamed rice and spinach.

Guinness Beef Pie -Beef braised in Irish beer with onions and carrots under a golden pastry dome.

Sukiyaki Beef - Beef tenderloin in a soy-seaweed broth with scallions, bamboo sprouts and soy beans.

Chef Sly's Filet Mignon Chili- Spicy chili sauce with sauteed beef tenderloin, served with sharp cheddar cheese and diced red onions.

Filet Mignon - Beef Tenderloin with Demi Glace garnished with morel mushrooms, cognac macerated grapes and foie gras on Anna potatoes glazed with port wine.

Jerked Pork - Pork tenderloin with Jamaican spice rub, banana-ginger-green peppercorn salsa and sweet potato fritters.

Baked Lamb with Orzo-slow braised lamb with tomatoes, garlic and wine, served on orzo with kefalotiri cheese

Rudy's Beef Roulade -Tenderloin of beef stuffed with cornichon and Westphalia ham, served on German noodles with house made dumplings.

Braised Pork "Osso Bucco" - Pork shanks braised in a cider jus served on a succotash ragout - corn, lima beans and pearl onions.

Filet of Beef Forestiere - Beef tenderloin medallions served on porcini mushrooms with potatoes fondant and artichoke hearts filled with peas braised with lettuce and cream.

Seafood

Fillet of Dover Sole Maison - Imported Dover sole fillets stuffed with lobster mousse, lobster sauce, served with a mushroom and asparagus charlotte, lobster sauce.

Salmon with BBQ Spice "Pacifica" - Salmon with a spicy crust served on horseradish mashed potatoes and fresh spinach.

Open Seafood Ravioli - Market catch of seafood layered with vegetable julienne in a lemon broth.

Fricassee of Shrimp and Scallops - Fresh shrimp and day boat scallops served on an Asian stir fry and light soy-sake jus, served on black forbidden rice.

Seafood Fettuccine Alfredo - Shrimp, bay scallops and line caught salmon on egg noodles with a parmesan-white truffle oil cream sauce.

Sesame Crusted Salmon - Salmon escallops crusted with black and white sesame seeds served over fireworks rice with a ginger butter.

Southern Crab Cakes - Jumbo lump crab meat with Old Bay seasoning, lemon butter emulsion, served on wilted arugula and shiitake mushrooms.

Green Curry Seafood - Lobster, scallops and monk fish with house made green coconut curry, stir fried vegetables and jasmine rice.

Local White Seabass -Poached seabass with a ginger cream sauce served with baby bok choy, garlic chives and roasted elephant garlic.

Steamed Clams SB Harbor - Littleneck clams steamed with fresh thyme, garlic, shallots and chardonnay wine, served on angel hair pasta.

Local Farmed Halibut - Stuffed with local ridgeback shrimp and leeks, served with and cream sauce infused with Oregon Wasabi and served with crispy fried pineapple rice cakes.

Local Petrale Sole "Farci" - Sole stiffed with a caper, herb and mushroom stuffing ans served with a lemon-herb emulsion sauce. Accompanied with braised baby fennel and polenta fries.

Salmon Cakes Deluxe - Wild Alaskan salmon layered with lobster and served with lobster bisque sauce. Served in season with fiddlehead ferns or green and white asparagus. Beurre rouge butter sauce with micro radish sprouts.

Deviled Crab Stuffed Eggplant - Grilled Japanese Eggplant with mustard-spiked dungeness crab stuffing, served on carrot "risotto" and lemon emulsion with herbs.

Seafood Symphony - Steamed shrimp,salmon and sole in a vermouth sauce with spinach flan and saffron potatoes.

Jumbo Mexican Shrimp with Chorizo - Shrimp stuffed with house made chorizo, wrapped in baked and baked. Served on green Mexican rice with a confetti of peppers and Nopales cactus.

Baked Salmon Roma - Pine nut crusted salmon baked on rosemary sprigs served with a red wine sauce and served with parmesan potatoes and roasted baby carrots.

Vegetarian

Barata Cheese on Warm Camponata - Eggplant ragout topped with barata cheese, the other mozzarella. Served with a salad of fennel and raw artichoke with lemon and truffle oil.

Bell Pepper Wellington -Roasted red and yellow bell peppers layered with spinach and grits in puff pastry with gruyere cheese.

Eggplant Caponata with Olive Sauce - Eggplant, peppers, tomatoes served with a green olive sauce and parmesan crisps.

Potatoes Biarritz Vegetarian Style - Jumbo Idaho potato stuffed with garlic mashed potatoes and layered with spinach, goat cheese, fennel, topped with parmesan cheese.

Mushroom Roulade with Carrots - Mushroom and leek roulade stuffed with borlotti beans, carrots, roasted garlic and served with a parmesan cream.

Gruyere and Onion Soufflé - Twice baked soufflé served on a soubise sauce with porcini mushrooms.

Asparagus and Humbolt Fog Tart - Humbolt Fog goat cheese, asparagus and ramps bake on a thin pizza crust served with arugula salad tossed with lemon dressing and truffle salt.

Tempura Vegetables - Asian style, market vegetable tempura with seasonal vegetable and traditional dipping sauce.

Butternut Squash ragout - Vegan style with a firm tofu, kombu broth, scallions and shiitake mushrooms.

Pirogi - Russian pastry delicacy filled with mushrooms, eggs, fresh dill and sour cream.

Soups

We have hundreds of soup variations. Here are a few samples.
Asparagus Soup with Truffle Oil
Bisque of Wild Mushrooms with Cognac and Cream
Corn Chowder Vegetarian
Crab and Sausage Gumbo
Cream of Coconut and Mushroom Soup
Curried Mussel Chowder
Fresh Pea Soup "Our Way"
Lentil Soup with Sherry Vinegar and A Confetti of Vegetables
Mulligatawny Soup
Tunisian Vegetable-and-Bean Soup
Wild Rice Chowder

 

© 2011 Chef Michael Hutchings / Michael's Catering

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