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!
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...
Posted by: Tom
June 23, 2012 |
June 23, 2012
GW Fins played host to a wonderful 5-Course wine pairing dinner designed by Chef Mike. Each of the five courses was paired with a perfect selection from the Trinchero Family Estates. In addition to live tweeting the dinner from our GW Fins Twitter account, we asked our GW Fins Facebook Fans if they wanted to see pictures of the dinner and it was a resounding YES.
So, without further adieu, we give you our 2012 NOWFE Wine Dinner...
Jumbo Lump Crab with Mango Salsa, crispy yucca in a Thai coconut cream and served with an Avissi Prosecco
Seared New Bedford...
To some, there is nothing that signifies spring like the beginning of soft shell crab season. In New Orleans, soft shell crab season begins in late March and continues through October. Soft shell crabs are blue crabs that are molting; they leave their hard shell and are soft for 2 to 3 hours, when they are harvested. They are shipped to the restaurant live, which you can see in this video.
At GW Fins, we serve Crispy Soft Shell Crab with cashews and creamy brown butter. Since soft shell crabs are eaten shell and all, there is no better way to highlight the flavor and texture than frying. The cashews...
Another great dish on the menu at GW Fins is the Wasabi Crusted Wahoo, which we serve rare accompanied by pickled ginger slaw, sticky rice, baby bok choy, and sweet soy butter. Wahoo is another great local fish that we get out of the Gulf of Mexico. Wahoo is also found in the Caribbean and Hawaii. Wahoo is caught by artisanal commercial fisherman or as a by-catch of long-line fisheries for tuna. Due to the way wahoo is caught, our wahoo is very fresh. Interestingly, the Hawaiian name for wahoo is ono, which means tasty or delicious!
Our wahoo dish is perfect for anyone who enjoys sushi or rare...
One of the most popular dishes on our menu is #1 Yellowfin Tuna, which we serve rare, accompanied by sticky rice, Asian vegetables, and sweet soy butter. This dish takes advantage of Louisiana's vibrant tuna harvests. Louisiana is the #2 tuna producer in the U.S., behind Hawaii. Our tuna is ultra-fresh, as long-line tuna boats out of Dulac, LA go out for very short periods of time (days compared to weeks).
If you love sushi or rare fish, you will love this dish. Tuna is a rich, fat, and meaty fish. The tuna is seared rare, so there is a nice contrast between the two textures. The sauce is a very...