GW Fins’ Executive Chef Tenney Flynn Named Chef Of The Year

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 […]

What is Sheepshead?

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 […]

Featured Recipe: Seafood Veracruz

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 […]

Chef Tenney Helps Create A Demand For Lionfish

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 […]

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