Orlando's Café Provides a Perfect Kiss

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Orlando Garbanzo is the Chef and co-owner of Orlando's Café which is on Montauk Highway in Hampton Bays. Montauk Highway is the road most travelled through Long island's Hampton scene which spans from Westhampton to Montauk Point. Garbanzo's loyal customers are locals, weekend warriors and vacationers who come everyday for a hot meal or simply to sit and read the newspaper with a cup of coffee.

Darlene Downie is co-owner and works the front of the Café taking food orders and greeting people. I saw her give a food order to Garbanzo and when he looked at the ticket he instantly knew who the order was for. He stated, "I know all my regular customers just by looking at the ticket. I can tell you who they are."

Making customers feel at home is part of Garbanzo's business and goes back to his early childhood and hometown of Turrialba, Costa Rica where he was raised in his mother's restaurant. At the age of 3 his influence to the restaurant world had begun. His father was a shoemaker and his mother a homemaker. To make ends meet his mother opened up a small restaurant in his father's shoe store where she made homemade empanadas and small bites. The restaurant did so well that his father closed the shoe store to help grow the restaurant business.

When Garbanzo turned 9 he began to help out with washing glasses, filling sodas, and then eventually became a waiter. His mother cooked a variety of specialties such as beef tongue in tomato sauce, steak schnitzle, cabbage and radish salad, rice and beans with steak and plantains and two of Garbanzo's childhood favorites; a bean sandwich with potato chips and butter and a grilled cheese sandwich pressed by a waffle iron, which created these cool waffle patterns on the bread according to Garbanzo. 

I secretly hope Garbanzo recreates the grilled cheese sandwich using the waffle iron as I thought this was a brilliant idea out of a need.

At a young age his hospitality and generosity was most influenced by observing the interaction of the diverse people who came into his mother's restaurant. Folks would come into the town by horse, bus or train to do their daily shopping and then stop by the restaurant to eat or simply read the newspaper with a cup of coffee. This is very reminiscent of Orlando's Café today as patrons take the road most travelled; the Montauk Highway to Orlando's Café in Hampton Bays. Garbanzo realized everyone was the same no matter what their occupation or beliefs; the lawyer, priest, policeman or begger was one in the same.

After moving to the United States 20 years ago, Garbanzo honed his skills working locally at Crazy Dog, Station Bistro, 75 Main, John Ducks and finally New Paradise Café. Garbanzo says his style of cooking, while rooted in Costa Rica, was very much influenced by Mexican, Thai, French and Chinese cuisines. He learned how to properly make a variety of vinaigrettes and sauces, cooking with various types of meat, fish and vegetables, became enamoured with pastry and eventually learned how to manage a kitchen. 

The culmination of these experiences led him to open Orlando's Café at the end of 2004.

Garbanzo knew there was a need to create a Café that was affordable with super friendly service and dishes which are fresh and vibrant in flavors that everyone can enjoy. Orlando's Café is refreshingly down-to-earth with a very relaxed vibe with large windows which offer sunlight all year.

The diverse menu spans from breakfast sandwiches and huevos rancheros, to Costa Rican specialities like Casado of rice, black beans, salad and tortilla with meat or eggs to a few interesting Asian-derived dishes such as the thai grilled chicken salad or the cantonese fried rice. All of the baked items are made fresh everyday by Garbanzo who states, "My favorite part of the day is at 4am when I am preparing the baked goods. I love the feel of the dough, the smell of sugar and butter mixing together and cookies baking in the oven." 

One of my favorites is the Beso Sandwich, which means kiss in spanish. I find this name to be appropriate in that it is the perfect kiss of flavors; it is bright and scrumptious on a home-made kaiser roll with bacon, egg, pico and potatoes livened up with a flavorful green sauce. You can get all of the breakfast sandwiches with egg whites for those of you watching your diets.

Beso Sandwich

The top selling item is the huevos rancheros. It is evident how tasty this is considering my husband could not even wait 2 minutes for me to take a photo of this dish. According to my husband it is one of the best huevos rancheros he has ever had, stating, "the balance of flavors and ingredients is perfect."

huevos rancheros

Eva and Ralph have been loyal patrons to Orlando's Cafe since its opening in 2004 

Eva and Ralph have been loyal patrons since 2004 and since then Eva has been ordering the huevos rancheros every Saturday morning and brings her own dish to take home the leftovers. 

Zeppolis

I grew up on Zeppolis and considering I am Italian, I have to say these are by far the best I have ever had. My mother recently shared with me a story about my grandfather who she once caught on the side of the road in his car eating a bag full of donuts from his favorite local bakery before heading home. If he was alive today and tried these zeppolis I am afraid he would buy the entire rack and there would be a purchasing war. These golden gems are a cross between a choux pastry for profiteroles, a german pancake and an italian zeppole. They are light and delectable and worth the trip all year round and are only offered on Saturday and Sunday, so be sure to get there early as they sell out fast! 

Garbanzo stated, "Eva (who is shown above) also picks out her favorite Zeppole by its particular shape, which reminds her of a character or animal. " I however will take any shape and size, that is available.

Homemade Challah bread in the background is used to make the deep fried french toast. 

Tres Leches (three milks cake)  is a recipe Garbanzo got from his sister in Costa Rica who used to own a pastry shop there.

Orlando Garbanzo is passionate about his food and the community. Both him and Darlene Downie love their customers and I have to say it shows in their hospitality and the food Garbanzo creates everyday from his heart.

First time this family has been to Orlando's and stated they cannot wait to come back try some of the lunch items.

If I had one wish for Garbanzo it would be for his mother to take a trip to see his Café as I know she would be so proud to see it first hand. Garbanzo states, "My mother is afraid to fly so my nieces and nephews show her my creations via online." Orlando's Café sits in the heart of Hampton Bays off the main artery of Montauk Highway. Next time you are passing through stop off and get yourself a Kiss and a Zeppole to go.

Orlando's Café is open Tuesday - Sunday from 9am - 4pm and open late on Friday until 8pm. Closed on Mondays. Take-out or dine-in.

Located at: 40 West Montauk Highway, Hampton Bays. Phone: 631.728.2608

Duck Sausage with Cheddar Polenta and an Autumn Compote

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My inspiration to make duck sausage started 2 years ago when I was competing in Jimmy’s No. 43 Cassoulet cook-off. I can go on and on about Cassoulet and will this coming January when it is Cassoulet competition time once again.

Sausage is really not that difficult to make and can be a fun process. There are many advantages in making your own sausages. You are in control of your own ingredients and can create your own personalized recipe to suit your taste.  

You can use any type of meat, either by itself or with one another. Your sausage mixture should consist of both lean meat at 60% and fatty meat at 40%. Common herbs used are: basil, oregano, marjoram, parsley, rosemary, sage, savory, thyme and mint. Common spices used are: allspice, chili, coriander, cumin, ginger, mace, nutmeg and paprika. Some sausages may include a splash of spirits to add flavor and can act as a preservative too. You can create sausages which are stuffed into natural casings or you can try your hand at making patty-style skinless sausages as I have for this recipe.

The easiest device to use to make sausage is one with an electric grinder. My stand mixer works well and has a grinder attachment with 2 different size grinding plates course and fine. You simply turn the machine on at a low speed, push the meat down the feed tube with the pusher provided, and catch the ground meat into a bowl.

This recipe is a great autumn dish. The cheddar in the polenta paired with the duck sausage that has apple and currant undertones is devine. The autumn compote which is slightly sweet contrasts the rich and creamier flavors nicely.

Duck Sausage
Duck is a lean meat. Be sure to use a mixture of breast and thigh meat because the breast on its own can be a little dry.

ingredients

  • 1 lb skinless, boneless duck breast
  • 1 lb skinless, boneless Duck Thigh
  • ½ lb pork fat back
  • 1 tbsp of fresh sage leaves chopped
  • 1 tbsp of fresh thyme leaves chopped
  • 1 tbsp fresh pepper
  • 1 tbsp  salt
  • 1 tbsp of minced shallots
  • 4 tbsp of apple jack whiskey
  • ¼ cup of currants soaked in apple jack whiskey

directions

  1. Soak the currants in apple jack whiskey for at least 1 hr. Any liquid leftover will be used for the sausage mixture. 
  2. Prep the herbs, spices and shallots then set aside.
  3. Cut the meat and pork fat back into 1 inch cubes and disperse together in a bowl.
  4. Refrigerate the meat mixture for at least 1 hour so it is chilled before putting through the feed tube to be ground.
  5. Have the grinder on low speed, use the course plate and press the meat through the feed tube into a bowl. Once the meat is in the bowl then add all your remaining ingredients that are at the ready and fold together so everything is evenly dispersed.
note: it is best to refrigerate the mixture overnight to allow the flavors to develop. Also if you do not have access to apple jack whiskey or would rather not use spirits you can omit and replace the soaking for currants with water.

Next Day
Scoop up the prepared sausage and roll mixture into a ball between your palms. Pat the ball to flatten into a patty shape. It should be about 2.5 inches wide for this recipe. In a non-stick pan cook each side of the sausage patty on medium heat. Once done set aside for later assembly.

note: depending on the size of your sausage patty depends on the cooking time. For this recipe each side took 2-3 minutes.

Cheddar Polenta

ingredients

  • 1 cup of cheddar cheese
  • 1 cup of dry polenta
  • 2 cups of water
  • 2 cups of milk
  • ¼ cup heavy cream
  • 2 pat butter
  • 3 tbsp Olive Oil
  • 1 tsp fresh Thyme
  • 1 tsp fresh pepper
  • 1 tsp salt
  • 1 tsp pepper

directions

  1. Lightly oil a casserole dish with 1 tbsp of olive oil which can hold a 1 inch high pour of polenta and have at the ready.
  2. Bring water, milk, 1 tsp of salt and 1 tbsp of olive oil to a rapid boil.
  3. Lower the heat to a simmer and slowly add the polenta and whisk rapidly to keep polenta from clumping.
  4. Once all the polenta is combined begin to add the cream, cheddar and butter. Whisk until all ingredients are dispersed.
  5. Add the fresh thyme and pepper.
  6. Let the polenta cool in the refrigerator for a few hours before cutting. You can as well refrigerate polenta overnight.  
  7. When ready to cut use a 2 3/8 fluted round cutter.
  8. In a non-stick frying pan place 1 tbsp of olive oil over medium heat. When hot sear both sides of the polenta until it is golden brown, approximately 2 minutes on each side.
  9. When done remove and place on dish for assembly.
note: these fluted cutters typically come in sets which are used for pastries, biscuits and cakes. I find the 2 3/8 smaller cutter works well for this recipe.  

Autumn Compote

ingredients

  • 2 large granny smith apples
  • ½cup of dried red cherries
  • 1 medium red onion
  • 2 cups of butternut squash
  • 1 medium turnip
  • 1 small acorn squash
  • 2 tbsp of good balsamic vinegar
  • 1 tbsp sage
  • 1 tsp salt and pepper
  • 1 cup of water

directions

  1. Preheat oven on bake for 350 degrees.
  2. Peel the apples, acorn squash, butternut squash and turnip. Cut into small cubes.
  3. Cut the red onion in half. Slice into thin semi rings.
  4. Place half the items above and the cherries into a baking dish.
  5. Drizzle the items with 1 tbsp of balsamic vinegar, 1/2 tsp of salt and pepper and make sure everything is coated evenly.
  6. Repeat 4 and 5 above with the remainder of the ingredients minus the cherries. This mixture is going to be pureed for the dish.
  7. Bake vegetables and fruit until tender for 20-30 minutes.
  8. Take the one mixture with the cherries and set aside at the ready.
  9. Place other mixture into a small pot with 1 cup of water and puree over low heat. You can either do this with a hand held immersion blender or a counter blender.

Assembly

Place the cheddar polenta on the plate and place a tsp of the puree mixture on top. Then place the sausage patty on top of the puree and then top it off with the autumn compote. 

Duck from Crescent Duck Farm, Cheddar from Mecox Bay Dairy

Crescent Duck Farm, A Family Affair

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As I was sitting in the middle of 11,000 day old ducklings Douglas Corwin, President and 4th generation Duck Farmer of Crescent Duck Farm was proudly admiring and speaking to the newborns in what appeared to be duck language which sounded like this, "Bup! Bup! Bup! Bup!" It was as if the ducklings innately knew what he was saying, as they were climbing up his legs frantically, racing for the highest point.

It would be no surprise if these ducklings understood every word considering this family affair of duck farmers dates back to 1908 and the land where the duck farm resides has been in the family since the middle of the 1600's. The 145 acre duck farm produces 1 million ducks a year for 4.5% of the countries duck produce for the more discerning white tablecloth restaurants and asian food trades. 

Douglas shared with me his family history and passion for the duck farm as he gave me a tour from his ford truck. We bumped along the dusty trails, passing the 22 or so duck structures which are used for breeding, hatching, growing and processing. Douglas stated to me proudly, "For my entire life this farm has been my home!" When I asked where he lived he stated, "On the other side of the farm." He then proceeded on sharing with me the various family members who live along the circumference of the farm and pointed to this white house in the distance where Douglas' oldest son lives.  This home happened to be his great, great grandfather's from the 1940's. At that moment I wished my head was able to spin 360 degrees as it was hard for me to keep track of where each family member lives.

Depending on where we were along the tour I was either holding a duck egg in my hand which hatched before my eyes, standing amongst thousands of ducks ranging from newborns - 6 weeks old or breeding ducks.

When I asked about the variety of Ducks on the farm Douglas stated, "Pekin! The history of the Long Island Duckling began in 1873 when Pekin ducks of unusual size were brought over from China to the USA; one drake and 3 ducks made its way to NYC and these 4 ducks happen to be the Crescent Ducks Ancestors, known as the Long Island Duck." 

worth noting:
Crescent Duck Farm was named by Douglas' great, great grandmother. It was named after the creek which is crescent shaped and sits alongside the farm.
30 years ago, there were 40 duck farms in the Eastport area, 75 miles east of Manhattan. Of the eight million ducks produced nationally, more than six million per year came from Long Island.
The humid climate, abundance of fresh running water and sandy soils is why Ducks were raised on Long Island. 

Today, Crescent Duck is the only major producer that remains.
The birds are fed a unique diet of natural grains without hormones or artificial growth stimulants.

to the right: Corwin Tombstones with the ducks engraved. 

We happened to drive past the Old Steeple Church Cemetery which sits along the farm. Douglas pointed to 2 tombstones which had the family name Corwin and a Duck engraved on both. One was where his grandparents are buried and the other is his Father's plot. As I was photographing the cemetery Douglas stated, "My grandfather was my hero, mentor and idol growing up, he was gregarious and everyone like him. My Father on the other hand is more business like and reserved." 

These traits which Douglas described about his Grandfather and Father are very much ingrained in him. I saw an individual who is very proud about his family heritage and legacy. He was a Cornell graduate like his Father, both who immersed themselves in the intensive study of chemistry, biology, physics, nutrition, genetics and business. His Grandfather's gregarious nature was evident as he was excited to share with me what he holds close to his heart; the love of his duck farm and family. The culmination of his lifelong study of raising the perfect duck for the culinary industry combined with his genuine outgoing nature and nurturing quality has set the standard in the industry. This is evident by the business he keeps. 

Crescent Duck Products are being prepared at award-winning restaurants such as The Four Seasons, Jean-Georges, Bouley, The River Cafe, Momofuku and the majority of the restaurants which are out east on Long Island. His duck products have set the standard in the industry, being consistent and having a  flavor profile which is succulent, meaty and tender. I know first hand as I have had a Crescent Duck Breast prepared for me by Chef Keith Luce of Luce & Hawkins in Jamesport, NY on the the same day I did this tour.

I asked Douglas if he had one wish for the future of his farm what would it be? He simply stated, "For his son's to continue the family legacy of the Crescent Duck Farm on Long Island and to keep providing healthy discernible tasting ducks for years to come. 

note: Crescent Duck Farm products can be purchased at the Bayview Farmers Market in Aquebogue, NY. Crescent Duck Farm is a wholesale production facility and not open to the general public.  

To read more about the Crescent Duck Farm go to: www.crescentduck.com

Recipe coming up: Duck sausage with cheddar polenta and an autumn compote.