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GW Fins is typically only open for dinner. Each year, however, we are open for lunch on the Friday before Mardi Gras. This year's lunch took place February 17, 2012. Festive and raucous, this lunch included Avion Tequila girls, a brass band, and dance routines by the Pussyfooters and the Rolling Elvi. You can check out all the action here. Recently, Executive Chef Tenney Flynn gave Open Table his take on Mardi Gras. You can read that interview here. Want to be a part of the Mardi Gras fun next year? The date is Friday, February 8, 2013. Call 504-581-3467 to reserve your table!

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Nothing says love like Louisiana strawberries! This Valentine's Day, show your love by preparing our Strawberry Shortcake! 11 oz                Self rising flour (White Lily) 1 oz                 Toasted pecans, finely chopped 2 oz                 Butter, cold ½  each            Grated zest from 1 orange 1 ¼  cups         Heavy cream ½  tsp               Orange Flower water   3 pints                        Washed and sliced strawberries ½lb                  ...

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In New Orleans, we take ingredients, proper preparation, and kitchen talent seriously. New Orleans magazine chose to honor a devoted and serious chef—again. New Orleans Magazine honored Chef Tenney Flynn as Chef of the Year for a second time, the first in 2005. Chef Tenney Flynn was cited for his passion and distinction for his creation of mostly local fish dishes, and the ongoing pursuit of excellence. Read more…

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Chef Tenney Flynn recently appeared on New Orleans Gourmet TV with Maria Muro. You can prepare this dish at home with his recipe. Sautéed Louisiana Red Snapper with Shiitakes, Country Ham, Lump Crab and Pea Shoot Butter 16 large Shiitake mushroom caps 2 oz. Country Ham, julienned  (Tasso may be substituted) ½ lb. fresh jumbo lump crab, picked 4,  6-7 oz. Red Snapper portions, scaled and scored 1 stick salted butter, cut up in 1/2″ chunks 2 oz. boiling water 3 Tbs. Fresh pea shoots, chopped Salt Pepper All-purpose flour Canola or olive oil Butter Additional...

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One of the more unusual sounding fish on our menu is Sheepshead. An example of our preparation is Blackened Louisiana Sheepshead with spoonbread, country ham, and corn butter, or more recently, Sautéed Louisiana Sheepshead with Brie & white truffle macaroni, Maine lobster, and lobster butter. Which leads us to the question, what is sheepshead? Sheepshead is a marine fish that grows to 30 inches but is typically 10-20 inches in length. It is almost entirely a Southern species; its habitat extends from the Mid-Atlantic to Texas. Its diet consists mostly of clams, oysters, other bivalves,...

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Not sure if you're in the mood for coffee, dessert, or another cocktail? Have the best of all worlds with the GW Fins Espresso Martini. If you'd like to create this cocktail at home, here is the recipe: 1 1/2 oz Absolut Vanilla Vodka 1/2 oz White Creme de Cocao 2 oz espresso 1/2 oz simple syrup (sugar water) 1. Combine ingredients with ice 2. Shake vigorously 3. Strain into a martini glass

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Chef Tenney Flynn recently appeared on Fox8 Morning News, where he prepared a Veracruz Seafood Cocktail (similar to ceviche). You can make this dish at home using his recipe. Seafood Veracruz 2 lbs. fresh squid 2 lbs. (21-25 count) shrimp, whole 1 lb. jumbo lump crabmeat 1 roasted red pepper, large dice 3 cups Heinz ketchup 1 cup tomato juice 1-½ cups freshly squeezed lime juice 1 cup chopped cilantro 1 Tbl. Tabasco sauce 1 cup white onion -- cut 3/4" dice 1 Bay leaf 2 qts. water 2 tsp. salt 4 parsley stems 2 avocados Method: Bring stock to a boil;...

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The lionfish has become an invasive species, taking over coral reefs in the Caribbean, Florida and all the way to Texas. The lionfish has no natural predators. One solution to this problem is for man to become the lionfish’s main predator. In order to do this, there must be a demand created for lionfish. Chef Tenney Flynn is doing his part to help create a demand. Earlier this summer, Chef Tenney traveled to Delray Beach, Florida to cook lionfish at The Lionfish Hunt. Chef Tenney prepared the lionfish in a variety of ways. Read more…

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