In addition to priding ourselves on being a true farm-to-table restaurant, we take the utmost pride in our relentless dedication to freshness. To ensure the highest quality in our products, we change the menu daily based on the fish caught that day. Chef Tenney sets the standards high, and the entire GW Fins team works hard to serve the freshest seafood from around the globe.
Here are a few photos showcasing our local seafood bounties from the Gulf led by the one and only, Chef Tenney Flynn...
American Red Snapper
LEFT: Sautéed American Red Snapper
Shrimp Étouffée, Louisiana...
Executive Chef, Tenney Flynn, Spearheads the G.U.L.F. Program's Chef Council
Audubon Nature Institute, one of the country’s foremost advocates of Zoo, Aquarium, Insectarium, and Nature Center exploration and education, launched the G.U.L.F. Program in 2012 in conjunction with the State of Louisiana Wildlife and Fishery. The mission of the G.U.L.F Program is to protect the ecosystems of the Gulf of Mexico and advocate for the wellness and manageability of Gulf fisheries, encouraging sustainability and conservation throughout the region.
Since 70% of seafood is consumed...
GW Fins’ Mashed Sweet Potatoes with Bourbon and Vanilla
One of our most popular side dishes, as well as most-requested recipes. Bring home something sweet and warm this winter!
(Makes 8 Servings)
3 lbs. Sweet Potatoes, Peeled, Cut 2” cubes
3 Very Ripe Bananas, Peeled and Sliced
1 cup Heavy Cream
1 Small Vanilla Bean, Split and Scraped
¼ cup Honey
½ cup Light Brown Sugar
3 Tbs. Freshly Squeezed Orange Juice
1 tsp. Salt
1 Tbs. Bourbon
1 Tbs. Soft Butter
2 qts. Water
2 tsp. Salt
1) Bring the water...
Posted by: Caroline
January 4, 2015 |
January 4, 2015
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...
Winter Blues to Spring Blooms
Click here to purchase tickets!
The New Orleans Museum of Art kicks off the start of spring with an exhibition of botanical sculptures. The exhibition, called Art in Bloom, is an annual fundraiser presented by NOMA and the Garden Study Club. It is composed of traditional visual art pieces accompanied by floral arrangements that depict local artists’ interpretations of the artwork. The springtime celebration includes educational programs, a luncheon, as well as the incredibly popular Patron Preview Party.
GW Fins’ Co-Owner and Executive...
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...