The 4th annual Wharf Uncorked Food & Wine Festival, presented by Wind Creek Atmore, welcomed nearly 1,000 visitors, and, a total of $20,357.57 was raised for Make-A-Wish® Alabama – an organization devoted to granting wishes to children statewide with life-threatening medical conditions.

During the Grand Tasting on Saturday, some of Alabama Gulf Coast’s finest chefs competed in a cooking competition.

Chef awards included:

Award for Creativity: Driftwood Steakhouse, Chef Chris Kelly – Gulf Coast Boudin
Award for Flavor: Cosmo’s, Chef Rob Benson – Seared Scallops with Greens and Grits
Award for Presentation: Blue Water BBQ Company, Chef Neil Schappert – Chicken and Ribs
Award for Use of Ingredients: Cosmo’s, Chef Rob Benson – Seared Scallops with Greens and Grits
People’s Choice Award, presented by Beach Ball Properties: Voyager’s, Chef Brody Olive – Seared Diver Scallop, Speck Polenta Gratin, Onion Agrodolce
Grand Tasting Overall Winner: Voyager’s, Chef Brody Olive – Seared Diver Scallop, Speck Polenta Gratin, Onion Agrodolce

Details for The Wharf Uncorked 2018 will be updated at

Braised Short Ribs

Chef Chris Kelly, Owner of Driftwood Steakhouse, The Wharf


1 Cup All Purpose Flour
1T Salt
1T Cracked Black Pepper
6 Lbs “K Style” Beef Short Ribs
4T Butter
1 Yellow Onion (Small Dice)
½ Cup Garlic (Minced)
1 Large Peeled Carrot (Small Dice)
2 Stalks Celery (Small Dice)
1 Cup Red Wine
1 Cup Guinness Stout Beer
2 Qrts Veal or Beef Stock
1 Large Beefsteak Tomato (Small Dice)
2 Bay Leaves
1t Dried Thyme
1T Salt
1T Pepper
1T Blackening Seasoning
3T Worcestershire Sauce


Combine flour, salt, and pepper in a mixing bowl. Lightly dust the short ribs with the flour mixture and set aside. In a Dutch oven on medium heat, add butter and sear short ribs for two minutes on all sides and remove for later. Add (6-9), stirring frequently, and sauté until onions are translucent. Add red wine and Guinness and bring to a simmer.  Add short ribs and remaining ingredients, cover and transfer to a 300 degree oven for 2 ½ hours until fork tender. Reserve ½ cup of the remaining braising liquid for mushroom ragout recipe. To make the demi glace’, strain liquid, and simmer on low heat until the liquid has reduced to 25% it original volume.

Roasted Garlic Mashed Potatoes


2 Lbs Yukon Gold Potatoes (Cut Into Large Deices)
½ t Kosher Salt
12 Garlic Cloves (Roasted)
1 Cup Heavy Cream
4T Butter
1T Horseradish (Prepared)
1T Black Pepper
1T Kosher Salt
2 Stalks Green Onion (Whites remove and Greens cut to 1/8″)


In a large sauce pan on medium heat, add potatoes and fill with cold water and ½ t salt. Bring to a boil, reduce heat to simmer and cook until potatoes are soft.  In a small sauce pan on low heat, warm the heavy cream with the roasted garlic and butter. Strain potatoes and mash with the heavy cream mixture until you have reached desired consistency. Add salt, pepper, and green onion to finish.

Parsnip Puree


1 Lb Parsnips (Peeled and thinly Sliced)
3 Garlic Cloves
1 Cup Heavy Cream
2T Butter
2T Salt
1T Cracked Black Pepper


In a medium saucepan, combine all ingredients and simmer on medium heat until parsnips are completely softened, usually about 15 to 20 minutes, Puree mixture and set aside for plating.

Wild Mushroom and Spinach Ragout


3T Butter
1½ Lbs Assorted Wild Mushrooms (Sliced)
4 Garlic Cloves (Thinly Sliced)
1 Shallot (Minced)
3T Brandy
3T Red Wine
½ Cup Braising Liquid From Short Ribs
½ Cup Heavy Cream
1 Sprig Fresh Rosemary (Finely Minced)
1T Salt
1T Course Ground Black Pepper
1Lb Fresh Spinach (Cleaned and Trimmed)


In a large sauté pan on medium high heat, melt butter; add mushrooms and sauté until mushrooms are lightly browned, usually about 7 minutes. Add garlic and shallots and sauté for another 5 minutes. Deglaze with brandy and red wine and simmer for at least two minutes. Add (7-11), bring to a simmer. Fold in spinach until wilted and set aside for plating.

White Balsamic Gremolata


1 Small Bunch Flat Leaf Parsley (Destemmed and finely Minced)
4 Cloves Fresh Garlic (Thinly Shaved)
2 Large Lemons (Zested and Juiced)
¼ Cup Olive Oil
3T White Balsamic Vinegar
1t Capers (minced)


In a nonreactive mixing bowl, whisk together all ingredients and set aside for final topping and garnish.

Driftwood Steakhouse is located at 4851 Wharf Pkwy E #116 in Orange Beach, AL 36561. Hours of operation are 11am to 9pm Sunday – Thursday, and 11am to 10pm Friday and Saturday.

The Wharf
Located in beautiful Orange Beach, The Wharf is the Gulf Coast’s premier destination resort and Marina. The Wharf features a unique selection of shopping, dining and entertainment options, including restaurants, boutiques and stores, a 15-screen movie theater, 112 foot tall Ferris wheel, and live music at The Wharf’s 9,600 seat Amphitheater. No matter the time of year, The Wharf is the ultimate family-friendly vacation destination. The Wharf is located at Orange Beach 23101 Canal Rd. in Orange Beach, AL 36561.

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