Enhance the flavors of your dish with the perfect wine pairing!
Co-Owner, Gary Wollerman, takes exceptional pride in GW Fins' wine program and has carefully selected the following wine and seafood pairings to provide guests with the perfect meal!
Wood Grilled Scottish Salmon
Smoky Jalapeño glaze, thin bean succotash, mashed potatoes, corn butter
The Prisoner 2013
The Prisoner is a blend of Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah and Charbono. Its persistent flavors of ripe raspberry, pomegranate, and wild...
At GW Fins, it is no secret that FRESH is the cornerstone of our operations. To maintain the highest possible standard of freshness, we work directly with trusted companies from around the world to deliver us the freshest seafood every single day. Take, for example, the New Bedford Sea Scallops...
New Bedford, Massachusetts is over 1,500 miles away from GW Fins Restaurant in New Orleans, Louisiana, yet the scallops we serve on any given day are selected that very morning... Chef Mike Nelson explains the daily process -
"The company we order [the scallops] from - we work with them to get these...
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...
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...
INGREDIENTS FOR POTATO GNOCCHI
- 3 large Russet potatoes
- 1 ½ c. grated Parmesan cheese
- 3 c. all purpose flour
- 10 egg yolks
- ½ tsp. ground nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
Bake the 3 potatoes in a 300° oven for 50 minutes. Allow them to cool slightly -- they should be barely soft to the touch. Then, peel them with a knife -- the skin should just peel right down the side without a lot of effort. Once the potatoes are peeled, shred them...
Use a large cutting board or a big counter for your surface -- cover both with parchment...
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...
French Quarter Festival is here!
It is time for GW Fins' finger-licking, refreshingly good fish tacos and Ponchatoula Strawberry Shortcake. We will be serving festival goers Thursday through Sunday in Jackson Sqaure (back left corner if entering from Decatur Street).
What is so special about our fish tacos? These tacos feature fresh white corn tortillas, wood-grilled local sheepshead, chipotle slaw, and ancho tamarind salsa. Do you like it hot? Garnish your tacos with special hot sauce made by Chef de Cuisine Mike Nelson. This hot sauce was made with four types of chilies...
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...