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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Express Cuisine Sans Chef

The next best thing to having a professional chef in your kitchen is to have your meal prepared by a professional chef and brought to you ready to serve with a minimum of effort. All you will need to do is follow simple instructions to dress salads and heat menu selections in the ovenproof containers that we provide.
Please contact us a minimum of 48 hours in advance and order your selections. We will prepare your meal and have it ready for pickup or delivery can be arranged for an additional fee. Delivery charge in the greater Santa Barbara Area is $25.00 before 5:00 PM and $50.00 after 5:00 PM.

Place your order today at: 805-568-1896 ph/ 805-568-1873 fax or e-mail us at :

Hors d’Oeuvres

Priced by the piece

Beef Tenderloin, Arugula, and Horseradish Crème on Toasted Brioche (Minimum of 25) Spicy or Mild $2
Brie and Caramelized Orange-Onion Tartlets (Minimum of 25) $1.75
Smoked Salmon Pinwheel (8 pieces per roll/minimum 5 rolls) Smoked salmon, cream cheese, dill and bay shrimps $12
Gougères - Gruyere Cheese Puffs (minimum 25) $1
Hand Rolled Maki Sushi Rolls (8 pieces per roll/minimum 5 rolls per type)
California Roll with real crab and avocado $9
Spicy Tuna Roll $9
Vegetarian Roll $7

Salads Minimum Order of 10 Portions

Price is per portion

Salads require tossing with the other ingredients to insure quality.

Hearts of Romaine Caesar Salad with Imported Parmesan and House Croutons $5
Mixed Field Greens with Sweet Tomatoes, Croutons and Dressing Selection $5
Italian Salad with Spinach, Arugula, Toasted Walnuts, Cranberries, and Endive
Walnut Oil Dressing $6
Chopped Greek Salad with Iceberg, Kalamat Olives, Feta, Hot House Cucumbers Lemon-Oregano Dressing $8
Freddy’s Salad - Iceberg, Shrimp, Green Beans, Roasted Peppers, Tomato, Bacon, Blue Cheese Vinaigrette Dressing $12
Fiesta Salad with black beans, grilled corn, peppers and cilantro vinaigrette
Cous Cous Salad with Cashews, Currants and Curry Dressing $5
Orzo Pasta Salad with Prosciutto, Olives and Sun Dried Tomatoes $7
Italian Vine Tomato Salad with Fresh Basil, Red Onions, Red Wine Vinaigrette $6

Dressings are also available by the pint.

Ranch $6 pint

Sherry-Olive Oil Vinaigrette $6 pint

Point Reyes Blue Cheese $12 pint

Walnut oil Dressing $8 pint


Minimum Order 3 quarts

$12 per quart

Vegetarian Corn Chowder
Veloute of Sweet Peas with Fennel
Roasted Butternut Squash
Onion Soup with Gruyere Cheese Croutons

Vegetable and Starch Side Dishes

Minimum Order of 10 Portions

Priced per portion


Asparagus Spears $6
Braised Young Carrots $4
Creamed or Sautéed Young Spinach $4
Creamed Yellow Corn $4
French Green Beans with Shallot Julienne $5
Sautéed Mushrooms with Shallots and Herbs $6
Steamed Broccoli Flourettes $3


Gratin Dauphinoise Potatoes with Cream Gruyere Cheese $6
Lyonnaise Potatoes - Caramelized Onions $4
Roasted “Turned” Potatoes with Olive Oil and Rosemary $4
Roasted Root Vegetables (varies with season) $5
Wild Rice Pilaf Blend $4

Yams with Maple Syrup Glaze $4
Yukon Gold Garlic Mashed Potatoes $4

Reheatable Entrées (minimum 10 portions)

Entrées and side dishes come in ovenproof containers with reheating instructions for finishing the dish. Easy to follow instructions are included for presentation. All protein portion weights are prior to cooking. Some weight loss occurs during cooking.

Baked Salmon Fillet Souffle with Mango Salsa (7-8 ounces) Market price
Shrimp Scampi Style with Garlic, Tomatoes and Herbs $16 per portion
Slow Roasted Fillet of Sea bass with Niçoise Garnishes Market price
Filet Mignon Chili with Cheddar and Diced Red Onions $16 per portion
Rack of Lamb, Roasted, with a Fresh Mint Jus (10-12 ounces) $24 per rack
Whole Tenderloin, Roasted, with a Red Wine Demi Glace (3-4 pounds) $32 per pound
Eye of Prime Rib with Natural Jus and Creamed Horseradish (10-14 lbs.) $22 per pound
Whole Roasted New York Sirloin with Tarragon Jus (7-8 pounds) $22 per pound
Roasted Breast of Duckling with a Grand Marnier Sauce (8-10 ounces) $20 per portion
Free Range Chicken Breast with Morel, Chardonnay Cream Sauce (6-7 ounces) $18 per portion
Free Range Chicken Picatta with Lemon, Capers and Herbs $14 per portion
Eggplant Parmeggiano on a Basil-Tomato Sauce $10 per portion
Ricotta and Spinach Gnocchi with Béchamel Sauce $12

Serves 10-12 Unless Noted

Apple Tart Tatin on Puff Pastry minimum 10, $5 per portion
Chocolate Praline Ganache Cake $60 per cake
Chocolate Velvet Cake with Raspberry Sauce minimum 10, $6 per portion
Old Fashioned Berry Shortcake with Creme Chantilly $5 per portion
Roulé Marquis - Flourless chocolate cake with berries $50 per cake
Spanish Almond Tart $5 per portion
French Cookies (2 each)- Coconut Macaroons, Sable Swirls, Chocolate Galette $6 per portion

Prices are subject to change and are confirmed when the order is placed.

Place your Menu order today at: 805-568-1896 ph/ 805-568-1873 fax

e-mail us at :

© 2011 Chef Michael Hutchings / Michael's Catering

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