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November Chef of the Month: David Pan of Orange Beach Concierge

November Chef of the Month: David Pan of Orange Beach Concierge

November Chef of the Month: David Pan of Orange Beach Concierge

Every other month, we’re spotlighting one of our chefs or restaurateurs here at The Wharf. This month is Chef David Pan of Orange Beach Concierge.

With Thanksgiving on our heels, Chef Pan graciously gifted us with two of his “home-cook-friendly” recipes sure to step up anyone’s harvest feast this year.

Step into his kitchen to learn more!

Where were you born and raised?
Eden Prairie, MN.

How long has your restaurant been at The Wharf?
May of 2016.

Where did you train to be a chef?
Le Cordon Bleu Mendota Heights, MN.

What other jobs have you held in the restaurant industry?
Started as a dishwasher and have held every position in the back of the house.

What does a typical workday involve for you?
I arrive at The Space by 10am, review the day’s work, and create my mise en place board. Then I head to the farmer’s market, fishmonger, and butcher. Next, I prep and prepare before the real work begins.

Who’s the most noteworthy person you’ve ever cooked for?
The Ambassador of Morocco.

What would you consider to be your culinary specialty?
The French Method.

What’s your favorite meal to cook for yourself and your friends/family?
Chargrilled oysters at my in-laws.

Other than your own restaurant, what’s your place to eat and drink at The Wharf?
I really dig Villaggio.

What’s your favorite annual event at The Wharf?
The Wharf Uncorked Food + Wine Festival.

Where do you like to shop or play at The Wharf?
I really like The Market, for many reasons!

What’s something your customers might not know about your store?
Our commercial kitchen is housed at The Wharf in The Space, our private event venue that can be customized for any type of party or special event.

Other than cooking, what are some of your favorite hobbies?
Golfing and traveling with my wife.

What’s your favorite band/musician?
Depending on my mood, Widespread Panic or Phish. Favorite musician would be Jerry Garcia.

What’s your favorite movie?
The Batman Trilogy.

If you could spend the day with any celebrity or historical figure (living or dead), who would it be?
Barack Obama, as I would like to have an understanding of our current times through his eyes, thoughts, and experiences.

If you won the lottery, what would you do with your winnings?
Obviously pay off every penny owed, take long vacation, then go to the bank and go back to work.

Do you have any pets?
Yes, Leo our Double Doodle and Samuel our Maine Coone.


Turkey Brine

1 gallon water
1 cup Kosher salt
1/2 cup packed brown sugar
1 tbl black pepper corn
2 large shallots - sliced
1 head garlic - smashed
1 pack fresh sage
1 pack fresh thyme
6 bay leaves
1 punch fresh parsley
1 3 gallon bucket

Combine all ingredients, blend well. Place the bird in bucket, refrigerate/brine for 2 - 3 days.


Fresh Cranberry Relish

1⁄4 cup olive oil
12 cloves garlic, minced
1 medium yellow onion, thinly sliced
4 cups fresh or frozen and defrosted cranberries
2 sweet apples, such as red delicious, cored, peeled, and roughly chopped
2 1⁄2 cups unsweetened apple juice
Kosher salt and freshly ground black pepper, to taste

Heat oil in a 6-qt. saucepan over medium. Cook garlic and onion for 6–8 minutes, until soft. Add cranberries and apples. Cook for about 15 minutes until cranberries burst and apples are tender. Add apple juice, salt, and pepper. Boil. Reduce heat to medium; cook, stirring occasionally, until mixture is slightly dry, about 45 minutes. Let cool slightly and transfer to a food processor. Pulse until coarsely ground. Serve cold or at room temperature.


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