Posted by: Caroline
December 1, 2014 |
December 1, 2014
GW Fins’ owner Gary Wollerman has extended the restaurant’s award winning wine program by offering guests the opportunity to enjoy several exceptional, small production wines by the glass. GW Fins is offering Sonoma Cutrer Les Pierres Chardonnay, Mara Laughlin Ranch Pinot Noir, Hourglass Merlot and Hourglass Cabernet Sauvignon, in both a 4 oz. and 6 oz. glass, as well as by the bottle.
GW Fins is one of a handful of restaurants in the country offering guests a chance to experience these highly allocated wines by the glass.
Hourglass Wines, a brand synonymous with world class, modern Napa...
Posted by: Caroline
October 22, 2014 |
October 22, 2014
Butter, crabmeat, lemon, parsley, and of course local Red Snapper -- just a few simple ingredients to create a wonderfully delicious & easy-to-make traditional Louisiana seafood dish!
Red Snapper topped with Browned Butter & Lump Crabmeat
2 Red Snapper filets, scaled
2 tbs. Salted Butter
1 tsp. freshly chopped parsley
2 oz. Fresh Jumbo Lump Crabmeat
Salt to taste
Pepper to taste
6 tbs. flour
2 tbs. canola oil
Season the Red Snapper filets with salt and pepper and dust with flour. Divide the six filets...
INGREDIENTS FOR BREAD PUDDING
1/2 lb. French bread, cut 1" cubes
1/2 lb. White Chocolate, cut 1/2 dice
1/4 lb. Dark Chocolate, cubed 1/4 x 1/4
1 stick butter
1 c. sugar
6 oz. milk
8 oz. cream
1 tsp. vanilla extract
1/2 c. pecan halves
1/2 c. water
1 c. sugar
3 oz. water (not to be confused with the 1/2 c. listed above!)
- Cut and weigh the French bread. Then dry in a 275° oven until crisp with no color. Reserve.
- Cut the dark chocolate into 1/4" chunks
TO MAKE BREAD PUDDING MIXTURE
- Place cream, milk, butter, and 1/2 cup of sugar...
Healthy recipe from Chef Tenney & the GW Fins kitchen to yours!
Pompano with Melon and Mango salad
1 Cup of each of 3 of the following Melons (totaling 3 cups) peeled, seeded and 1/4” dice (Watermelon, Cantaloupe, Honeydew, Casaba, Crenshaw, Santa Claus, Canary)
3 c. Melon of Choice (see above), diced
1/2 C. Mango, diced
1/2 C. Papaya, diced
2 Tbs. Chopped Cilantro
1 tsp. Chopped Mint
2 Tbs. Honey
1/2 tsp. Salt
6 each 8-10 oz. Pompano Filets, Scaled and Scored, Pinbones Removed, Salt, Pepper, Flour, Canola...
Celebrate summer in New Orleans at GW Fins!
Every Sunday through Thursday, we will offer an incredible three course “Fins Feast” menu priced at $35 (exclusive of tax & gratuity).
CLICK HERE TO MAKE A RESERVATION
As you know, we print our menu daily based on the freshest fish available around the globe that day. The Fins Feast Menu will also change daily and include the freshest seafood available at that moment. Each evening, there will be three choices of appetizers, entrees and desserts.
Here are just a few of the dishes Chefs Tenney Flynn and Mike Nelson will...
IN CELEBRATION OF THE EAT LOCAL CHALLENGE, GW FINS WILL HOST "TRASH FISH DINNER"
Click here to make a reservation
Just about everyone in New Orleans has enjoyed shrimp, oysters, crawfish, redfish and trout during their lifetime, but there are dozens of varieties of fish that are wonderful to eat and not found on mainstream menus. In order to showcase some of these varieties of fish, GW Fins will host a "Trash Fish Dinner" in honor of the Eat Local Challenge that is taking place throughout the city this month.
On Monday, June 30th, GW Fins will host a multi-course "Trash Fish...
Posted by: admin
June 11, 2014 |
June 11, 2014
This Sunday, June 15th, 2014, will be a celebration in honor of everyone's exceptional fathers. To show our love and appreciation on Father's Day, GW Fins is offering the Father's Feast.
Father's Feast is a three course meal for $35 (exclusive of tax and gratuity)
CLICK HERE TO BOOK A RESERVATION FOR FATHER'S DAY
Crispy Soft Shell Crab
Toasted cashews, creamy brown butter
Creole Tomato Salad
Pickled Vidalia onions and cucumbers, Danish blue cheese, sherry vinaigrette
Fennel, tomato concasse, lobster butter
The shuckin' and jivin' is about to begin! The beloved New Orleans Oyster Festival takes place this weekend, May 31st and June 1st, along the river at Woldenberg Park. This festival is all about showcasing the various ways to prepare and enjoy this wonderful local seafood. GW Fins has the pleasure of returning again this year and participating in all of the fun! Our chefs will be preparing three different sweet and savory dishes that will put a pep in your step while you're dancing to the live music around the park. On our menu will be...
A chilled oyster cocktail with a Mexican style, spicy tomato...
What's better than cooling off with a chilled glass of white and your favorite fresh dishes in the hot humid New Orleans summertime? Feast your eyes on our summertime dishes that are always Fins Fans' favorites...
Click here to reserve a real feast at GW Fins!Maine Blue Bay Mussels
Thai curry broth, snow peas, basil
hrimp, Blue Crab, Crawfish tails, Cannellini beans, parmesan crust
#1 Yellowfin Tuna Tartare
Avocado, mango, radish, wasabi
Jumbo Lump Crab Cake
Jicama slaw, Tamarind coulis
Golden Beet Salad
GW Fins has worked closely with the Audubon Nature Institute for many years to aid their mission in preserving native Louisiana habitats. Audubon’s most recent program initiative is the creation of Gulf United for Lasting Fisheries (G.U.L.F.), which is dedicated to the conservation of U.S. fisheries in the Gulf of Mexico. A council of 12 local chefs spearheads the G.U.L.F. Council, and we are pleased that our own chef, Tenney Flynn, has been asked to be head-up this prestigious group.
On Friday, September 12, 2014, GW Fins will be participating in the 5th Annual Scales and Ales fundraiser...