Chef Ben Hutchison

10/11/2024

Thrilled to be a part of the

24/09/2024

Succotash should be considered a starch side, not a vegetable side… discuss

06/05/2024

The final product. In the client’s beautiful dish

02/05/2024

Lemon raspberry sorbet base…. Anyone know what’s happening here?

-
-
-
-

25/01/2024

Pasture raised egg vs “regular” grocery store egg
Happy New Year everyone

24/10/2023

Tuna tartare, citrus, soy and sesame

02/08/2023

Chicken spaghetti casserole. Todays delivery. It doesn’t have to be fancy to be delicious.. no soup cans were harmed in the making of this casserole! -
-
-
-
-

30/07/2023

It’s time to start booking those holiday events!
Keep me in mind for all your chef needs. From intimate dinner parties, cocktail receptions, weddings, funerals and everything in between

27/07/2023

Burrata, brûlée figs, candied pistachio, prosciutto, local honey, sherry vinegar -
-

27/07/2023

Plum dessert soup with Pecos cantaloupe sorbet, pound cake croutons and Prosecco

23/02/2023

22/02/2023

I have reached 200 followers! Thank you for your continued support. I could not have done it without each of you. 🙏🤗🎉

18/11/2022

Good advice.

16/11/2022

The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting.

-
-
-
-
-

14/11/2022

It’s time to book those holiday parties!

White bean soup with carrot vinaigrette and Parmesan gremolata

13/11/2022

Smoked salmon canapé with radish cream -
-
-
-
-
- ⁣⁣⁣⁣⁣⁣

13/11/2022

Old school wedge Iceberg, point Reyes Blue, candied bacon, red onion, grape tomatoes
-
-
-
-
-
-

10/11/2022

Deviled farm egg, smoked salmon, beets -
-
-
-
#