The Santa Barbara Chef

Chef Michael Hutchings closes out season one of The Santa Barbara Chef with the conclusion of his gourmet steakhouse menu!

In the first half of The Santa Barbara Chef's season one finale, Chef Michael prepares recipes commonly found in an upscale steakhouse, but are easy to do at home!

In the spring of 2019 Chef Michael and his wife Christine toured Venice, where he was inspired to create this incredible four course menu starting with a delicious fish appetizer Fritto Misto di Mare, followed by Beef Carpaccio with Arugula and Parmesan, Grilled Tuna Veneto with Polenta and Tapenade Crostini & finishing off with a modern spin on an ancient Venetian Fregolotta Almond Cake dessert.

On this episode, Chef Michael prepares Mussel St. James, a favorite from his time cooking in Palm Springs, followed by an upscale Breast of Chicken sauced with a Green Peppercorn Jus and finishing off with a rich Chocolate Velvet Cake with Poached Cherries.

This week Chef Michael is preparing a special springtime menu (that can be served any time of year), starting with a chilled Pea Vichyssoise, followed by a riff on the French Navarin d'Agneau and finishing off with Peaches on a Cloud for dessert.

Join Chef Michael as he shows you how to easily prepare his famous Pasta Huganin, followed by a local Sea Bass En Robe de Chambre and finishes off with a sumptuous Gratin of Red Fruits.

On this episode, Chef Michael Hutchings presents his signature dishes including Cultured Abalone Comme Chez Nous, Squab prepared with mushrooms and grapes and set on a Pomme Jete Promenade (a favorite at Disneyland's Club 33) & for dessert, a delicious Tart Tatin.

Chef Michael Hutchings presents three favorites from his iconic Santa Barbara restaurant Michael's Waterside Inn: Soufflé Suissesse, Breast of Duckling Juliette, glazed with an orange-scented reduction and a wild rice croquette & for dessert: Sablé aux Fraise et Framboise.