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...
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!
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
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...
Based on the overwhelmingly positive responses from our wonderful Facebook Fans, we present to you a behind-the-scenes look inside the kitchen of GW Fins at the creation of the Jumbo Lump Crab Cake appetizer.
Note: We have had to omit ingredients' portion sizes as well as cooking instructions from publication; the full recipe is a trade secret and both Chefs Tenney and Mike insist that the ultimate Crab Cake experience exists only within the walls of GW Fins.
In any case, here's to all you imaginative foodies out there...give this a whirl!
Step One: Acquire fresh Louisiana Gulf Jumbo...
GW Fins' Chef de Cuisine, Mike Nelson invites to enjoy a
Five Course Cuisine & Wine Pairing
Low & Slow
On Thursday, August 23rd @ 7 in the evening
in GW Fins' private dining room...
Chef de Cuisine Mike Nelson has perfected the art of Sous-vide. So, the theme of this Thursday's Chef's Dinner is "Low & Slow." These new culinary creations have been slow-roasted and braised "low & slow" over time to develop, enhance, and enrich each bite. We offer this special Chef's Dinner as an exclusive opportunity to experience these new dishes for the first time. Of course, we will...
After the excitement of last week's events - 4th of July & Essence Festival - the second week of Fins Feast was all about smooth sailing. However, we were not without excitement, as Executive Chef Tenney Flynn was featured on WVUE Fox 8 News' morning news segment on Tuesday morning! He cooked up Thai Bouillabaisse with Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles with Susan Isaacs. You can check out our Facebook page for more photos and clips from that segment!
If you didn't get a chance to stop in this week, here is a little peek at all the great seafood you missed -
Every Sunday through Thursday beginning July 2 and continuing through July 31,
GW Fins is bringing back Fins Feast! We invite you to celebrate summer with our special three course "Fins Feast" menus, which will be modified daily along with our standard daily menus to showcase the freshest seafood and ingredients that arrive in our kitchen on any given day.
Each evening there will be three choices of appetizers, entrées, and desserts. The Fins Feast menu items change daily on our Fins Feast menus, so there is always a reason to come back again. Here is a sneak peek of what Chef Tenney...