As GW Fins’ Executive Chef Michael Nelson has been one of America’s leaders in the culinary advancement of dry aging fish, he is spearheading a once-in-a-lifetime diner, bringing together two of the country’s other dry aged fish pioneers to create a magical 5-course Dry Aged Fish Dinner at GW Fins on Tuesday, October 1st at 6:30 PM.
In addition to GW Fins’ Executive Chef, Michael Nelson, the dinner will feature the collaborative talents of Liwei Liao, Chef/Owner of The Joint in Sherman Oaks, CA as well as Davin Waite, Chef/Owner of Wrench & Rodent Seabasstropub in Oceanside, CA – all of whom have made national headlines for their innovations in dry aging fish.
“We’ve all been immersed in experimenting in this very new territory of dry aging fish for the past several years, and I thought it would be a cool way for all of us to be in the same kitchen together sharing that knowledge and showcasing it during a single dinner to our guests at GW Fins,” reflects GW Fins’ Executive Chef Michael Nelson.
This is the first time three chefs specializing in dry aged fish will be cooking together and serving their next-level dishes during one spectacular dinner. Each of the five courses will be created to highlight the magnificent flavor and texture profiles of dry aged fish. This unparalleled dining adventure will showcase how the amino acids are broken down in the fish to create a fabulous rich, umami flavor and melt-in-your-mouth tender texture.
The evening will begin with small bites crafted by each of the chefs, and then the three chefs will create their own signature course, each reflective of their personal culinary style. The full menu is listed in the graphic above.
Each of these courses will be perfectly paired with a stellar wine from Napa Valley’s acclaimed Freemark Abbey Winery. Fittingly, Freemark Abbey was founded in 1886 by wine pioneer Josephine Tychson. The winery was one of Napa Valley’s first, and it was one of the first Cabernet producers in California.
The cost for this five-course wine pairing dinner is $225 per person, exclusive of tax and gratuity. Seating is limited, as well as communal. Reservations can only be made online for this experience. Please note tickets are nonrefundable.
We hope you will join us for this incredible dining event!