Executive Chef Michael Nelson Will Be Serving At The GW Fins Tent At Boudin, Bourbon & Beer

Mark your calendars for November 8th to join us at one of New Orleans’ most anticipated culinary events, Boudin, Bourbon & Beer.

GW Fins’ Executive Chef Michael Nelson looks forward to showcasing a unique spin on seafood at this event each year, and this year he will be serving Salmon Belly Yakitori with Umeboshi Glaze and Kimchi Slaw.

We look forward to seeing you at the GW Fins’ Tent at Champion Square!