Cooking Classes conducted by Chef Michael Hutchings
Classes are conducted for private groups of six or more. Fees per person start at $125 and vary with the menu and content offered. We DO NOT offer ongoing classes open to the general public.
Put on your toque (chef's hat), tie on your aprons and get into the kitchen!
Let Chef Michael lead you on an exploration in the kitchen. Enjoy one of the teaching formats suited to your skill levels or a fun, informative and tasty session in the kitchen with a full tasting.
Chef Michael has taught at Macy's DeGustibus, New York; Beard House; Awahnee Hotel, Yosemite; Ma Cuisine; Let's Get Cooking; Epicurean; Santa Barbara Cooking School; Cheshire Cat; Bon Appetit; and Waterside Cooking School
Market Driven Class
Consist of a foray to the Farmer's Market on Saturday morning after which we return to the school for breakfast pastries and coffee. A menu is then created by the chef and prepared in a demonstration format. The food is served to the participants with compatible wines. A trip to the fish market is a variation on the market theme. Class size 10-12.
This is a demonstration only format the is geared more for entertainment with mild instruction. Class size is 25-50.
This will concentrate on single subject classes that explore stock making, fish cooking, butchering, single subject classes such as salmon, potatoes, lobster. Class size 15-30.
This would be a menu format similar to the lunch demo. Class size 12-30.
Holiday Theme Classes
These would be geared for the special holiday periods and be taught 4-6 weeks out from the holiday. Class sizes would vary from 12-35.
These are for serious students and aspiring chefs and are hands on teaching with the opportunity to work in a restaurant kitchen. Class size 6-8.
Suggested Cooking Classes
Ravioli of Smoked Salmon with a Subtle Curry Sauce, King Squab with a Mushroom Flan in a Pinot Sauce, Gratin of Potatoes with Madagascar Vanilla, Chocolate Corks with Various Fillings: Praline Cream, Ganache, Lemon Curd.
Classic Potato Preparations
Gratin Dauphinoise, Sardalaise, Anna Other Classics from the Escoffier Repertoire.
Crisp Petits Fours and Candies
Delicate Coffee and Tea Cookies Such as Hazelnut Tuiles Palmiers, Macaroons.
Quail, Squab, Pheasant, Poussin Prepared in various ways.
Devoted to the Preparation of Salmon as an Appetizer and Main Course Seasonal Specialties.
Class Features: Baked Lobster, Quenelles Other Delectable Dishes.
Santa Barbara Specialties
Festive Foods of the Region Prepared in Chef Michael Hutchings' Distinctive Style.
There are also several other classes available on request as well as custom classes. Contact Chef Michael today for scheduling information.