A Friday night Chef’s Table!

Last week, our beaches had a group of special visitors. The guest writers for #VisitALBeaches had an

action-packed week of festivities and journaled every adventure!

The writers arrived on Tuesday and were treated to just a few of the excursions we hold dear to our

slice of paradise. The writers zipped through the air with Hummingbird Ziplines, made delicious

smelling bath products at High Cotton Bath Co., learned how to sculpt the perfect sandcastle at Sand

Castle University and got a hands-on tour of the brand new Alabama Gulf Coast Zoo.

We at Orange Beach Concierge were lucky enough to send off the writers with one last taste of the

beach on Friday night at a one-of-a-kind Chef’s Table experience.

Chef David Pan and his team personally curated a multi-course tasting menu with accompanying wine

pairing for a four-course presentation. The menu highlighted local farms of the area including Nature

Nine Farms (of Foley, Ala.), Local Appetite Growers (of Fairhope, Ala.), Herb and Pepper Farm (of

Loxley, Ala.) and Pecan Ridge Plantation (of Bainbridge, Ga.).

14 guests from the media took their seats at our space at The Wharf and dined in style as Chef David

and his team did all the cooking, and the pouring.

The meal of the night catered to pre-noted dietary restrictions and also highlighted Chef Pan’s famous

French culinary method. The first course was oeufs mimosa; deviled egg, white truffle oil, watercress.

The second course; salad with goat fromage, granny smith apple, pickled onion, roasted pumpkin seed,

and apple cider vinaigrette. Entree was poulet roti; roasted chicken with Brussels sprouts, parsnips,

carrots, turnip, petite purple potato, sorrel & Dijon Mustard jus. Desert was a petite brownie with

compressed fruit and crème anglaise. A big thank you to our friends at Red or White for the wine

pairing recommendations for the evening.

We hope the writers found inspiration in our area and in us at Orange Beach Concierge!  We hope to

see you all again soon.