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Island to Table: Chef Hirbin Manzanares cooking his crab cakes

Hirbin Manzanares of South Ocean Grill in Patchogue. (Benny Migliorino/Benny Migs Photo)

Five top chefs from across Greater Patchogue will be participating in the July 31 Island to Table outdoor dining experience in Patchogue Village.

The chefs will only be using food from the land or waters of Long Island for the fundraiser, which is being held at the New Village at Patchogue complex.

GreaterPatchogue.com is Island to Table’s media sponsor. Click here for more coverage.


CHEF HIRBIN MANZANARES

South Ocean Grill (Patchogue Village)

Position: chef/owner

Age: 28

Born: Hicksville

Lives: Bethpage

Appetizer: Tarte a l’oignon (French tart w/ spinach, goat cheese and sautéed onions)

Entrée: Pan-seared jumpo lump crabcake w/ kale salad

About the entrée: 

“We’re told consistently, in person and on Yelp, that we have the best crab cakes. We use our homemade, in-house buns for the breadcrumbs and you can really taste that freshness. We also use fresh blue crab.

“Every person who comes in here says they’re not a fan of kale, so I always tell my servers to give them a sample and they fall in love with it, from the dressing to the fresh ingredients, right down to how we chop it. Most restaurants don’t chop it as finely; they leave a medium chop.

“We do it very fine, which completely changes the taste of the kale.”

Photo: Hirbin Manzanares with an Island Ribeye dish from the South Ocean Grill menu.

(Benny Migliorino of Benny Migs Photo)


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About the author: Michael White

Michael White is a Bellport resident, longtime newspaper reporter and editor, and the owner of greaterpatchogue.com. Email him your story ideas or tips: mike@greaterpatchogue.com