There's something about summertime in New Orleans that makes the sweet, simple things in life really stand out. Arguably, the simplest & underrated NOLA summertime specialty is the luxury of enjoying some of the freshest seafood in the world, courtesy of the Gulf of Mexico.
New Orleans summer is hot and slow. If you're a New Orleanian, there really is no better time for a staycation. Seize the low hotel rates and the COOLinary deals offered all over town!
[HINT: Click here to make your reservation at GW Fins!]
But be sure to make GW Fins one of your stops along the way because the seafood...
It's showtime! With the highly anticipated re-opening of the Saenger Theater comes the announcement that GW Fins will be offering a fabulous three course Pre-Theater Prix Fixe Dinner for $35.
Beginning with Jerry Seinfeld’s performance kicking off the opening of the majestically restored theater, we will introduce our Pre-Theater Menu, which will be offered from 5:00pm to 6:00pm (guests must be seated by 6pm to take advantage of this special menu). Following dinner, guests can conveniently leave their car at Central Garage, which is located between GW Fins and the Saenger Theater, and the restaurant...
Posted by: Caroline
July 27, 2013 |
July 27, 2013
The $35 three course Fins Feast & COOLinary menus we offered guests every Sunday through Thursday in July and August gave Chefs Tenney and Mike a creative culinary outlet in coming up with and serving an assortment of fresh new dishes while offering guests an opportunity to enjoy a wonderfully diverse - and not to mention inexpensive - sampling of our full menu.
Click here now to make a reservation before it's too late!
Here are just a few of the dishes Chefs Tenney and Mike served -
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 our these 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
Seafood Caussalethrimp, Blue Crab, Crawfish tails, Cannellini beans, parmesan crust
#1 Yellowfin Tuna TartareAvocado, mango, radish, wasabi
Jumbo Lump Crab CakeJicama slaw, Tamarind coulis
Golden Beet SaladBaby Arugula, toasted...
Celebrate summer in New Orleans at GW Fins! July 7th through August 29th, every Sunday through Thursday, we will offer an incredible three course “Fins Feast” menu priced at $35.
CLICK HERE TO MAKE A RESERVATION
As you know, we print our menu daily based on the freshest fish available around the globe on that day, and so 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, with each of these dishes being specifically created for the “Fins Feast” Menu.
From Saturday, April 6th through Sunday, April 16th, we are offering our signature Scalibut dish along with a glass of the remarkable Tablas Creek Patelin de Tablas Blanc for $39.
The restaurants’ wine experts have paired this refined dish with an exceptional vintage. Tablas Creek Patelin de Tablas Blanc is a blend of Grenache Blanc, Viognier Roussanne, Marsanne from Paso Robles Ca. These wines are aged in a balance of stainless steel and neutral French oak barrels to allow the subtleties of place to show through. The 2010 Patelin de Tablas Blanc is a blend in the style of French...
People are always asking us which wines to pair with their seafood dish. So today we wanted to share six of our favorite parings.
Seafood GumboDark roux, shrimp, oysters, crab, and long grain rice
Pinot Noir 2010Willamette Valley, Oregon
The Willamette Pinot Noirs are typically light in flavor and as a consequence, you have the typical pinot noir characteristics of cherry and some of your earth tones, but because it's a lighter wine it compliments, but does not compete with a dark roux Gumbo.
Wood Grilled Louisiana Pompano Vietnamese style Mirliton salad, spicy Blue crab...
1/2 gallon Vanilla Bean ice cream
1/2 cup Malted Milk Powder
1/3 cup burned caramel (below)
1/2 tbsp. salt
3/4 cup whipped cream
1/2 cup Sugar
1/4 cup water
1/3 cup heavy cream
1/3 bag of pretzels, crushed
1/3 lb. brown sugar
1/3 cup flour
1/3 cup (1/2 medium brown butter & 1/2 melted butter)
TO MAKE ICE CREAM:
- Beat ice cream with paddle until creamy & smooth. *Do not over-mix or let melt
- Slowly add malted milk powder until incorporated
- Add salt
- Slowly add caramel. Try to swirl into ice cream.
- Fold in whipped cream to lighten
On November 1st, Chef Tenney Flynn flew in 25 pounds of perfectly fresh, never frozen Alaskan King Crabs. Within mere hours of putting the word out, all 25 pounds of the sweet, succulent crustacean were all sold out!
The season is very short, but very sweet, so if you missed the boat on reserving your fresh Alaskan King Crab meal at GW Fins this year, there is always next!
And until then, you may feast your eyes on the photo below - Chef Tenney served the crabs chilled with spicy blue crab slaw and Creole mustard cream...
A big "Thank you" to the lucky folks who called in time... Enjoy!
At GW Fins, it's no secret that FRESH is the cornerstone of our operations. To maintain the highest possible standard of freshness, we work with trusted companies all over the map to deliver us the freshest seafood every single day. Take, for example, the New Bedford Sea Scallops...
New Bedford, Massachusetts is just over 1,500 miles away from GW Fins Restaurant in New Orleans. Yet, the scallops we serve on any given day are picked that very morning... Chef Mike Nelson explains the daily process -
"The company we order [the scallops] from - we work with them to get these scallops the same...