GW Fins, Voice for Audubon’s G.U.L.F Program

Executive Chef, Tenney Flynn, Spearheads the G.U.L.F. Program’s Chef Council Audubon Nature Institute, one of the country’s foremost advocates of Zoo, Aquarium, Insectarium, and Nature Center exploration and education, launched the G.U.L.F. Program in 2012 in conjunction with the State of Louisiana Wildlife and Fishery. The mission of the G.U.L.F Program is to protect the […]

How Does GW Fins Locally Source Their Food?

Catching and Growing Right in Louisiana Chef/Owner Tenney Flynn might be known as one of the most knowledgeable and discriminating seafood experts in the South, but what most people don’t know about is his passion for diving and spearing fish. Chef Tenney is one of the few chefs in the country who have the licenses […]

Recipe: Potato Gnocchi with Pesto Sauce

INGREDIENTS FOR POTATO GNOCCHI – 3 large Russet potatoes – 1 ½ c. grated Parmesan cheese – 3 c. all purpose flour – 10 egg yolks – ½ tsp. ground nutmeg – 1 tsp. Kosher salt – ½ tsp. fresh ground black pepper TO PREPARE Bake the 3 potatoes in a 300° oven for 50 […]

Recipe: Mashed Sweet Potatoes With Bourbon and Vanilla

GW Fins’ Mashed Sweet Potatoes with Bourbon and Vanilla One of our most popular side dishes, as well as most-requested recipes. Bring home something sweet and warm this winter! (Makes 8 Servings)   3 lbs.   Sweet Potatoes, Peeled, Cut 2” cubes 3   Very Ripe Bananas, Peeled and Sliced 1 cup   Heavy Cream […]

Fresh Red Snapper Recipe

Butter, crabmeat, lemon, parsley, and of course local Red Snapper — just a few simple ingredients to create a wonderfully delicious & easy-to-make traditional Louisiana seafood dish!   Red Snapper topped with Browned Butter & Lump Crabmeat Ingredients: 2 Red Snapper filets, scaled 2 tbs. Salted Butter 1/2 Lemon 1 tsp. freshly chopped parsley 2 […]

Recipe: White Chocolate & Caramel Bread Pudding

INGREDIENTS FOR BREAD PUDDING 1/2 lb. French bread, cut 1″ cubes 1/2 lb. White Chocolate, cut 1/2 dice 1/4 lb. Dark Chocolate, cubed 1/4 x 1/4 1 stick butter 1 c. sugar 6 oz. milk 8 oz. cream 7 eggs 1 tsp. vanilla extract 1/2 c. pecan halves CARAMEL INGREDIENTS 1/2 c. water 1 c. […]

How to Prepare Fresh Louisiana Pompano

Healthy recipe from Chef Tenney & the GW Fins kitchen to yours! Pompano with Melon and Mango salad   Ingredients: 1 Cup of each of 3 of the following Melons (totaling 3 cups) peeled, seeded and 1/4” dice (Watermelon, Cantaloupe, Honeydew, Casaba, Crenshaw, Santa Claus, Canary) 3 c. Melon of Choice (see above), diced 1/2 […]

The Feast of the Seven Fishes

THE FEAST OF THE SEVEN FISHES ONCE AGAIN AT GW FINS On Thursday, December 18th, GW Fins’ Chef de Cuisine Chef Michael Nelson will replicate this culinary celebration, The Feast of the SevenFishes, or “La Vigilia,” which is traditionally held in Italy on Christmas Eve. Throughout the meal Chef Nelson will highlight the bounty of seafood […]

Recipe: GW Fins Frozen Lemon Parfait

The summer months are upon us! Here’s an easy, tasty treat to whip up for a light summer dessert. Recipe courtesy of Chef Tenney Flynn. GW Fins Frozen Lemon Parfait 1      pint freshly squeezed lemon juice 2      Tbl lemon zest 2      egg yolks 1/2   cup sugar 6       egg whites 1/2   cup  sugar […]

Page 2 of 3123