NEW ORLEANS (press release) – GW Fins will host an Ocean Conservation Cuts Dinner on Wednesday, July 12, in the Private Dining Room.
The dinner will be a five-course dinner, which will include some shared courses, and each will be paired with wine. Throughout the dinner every part of the fish will be showcased – from fin to tail. Both of Executive Chef Michael Nelson’s uniquely inspired Seacuterie and dry-aged fish dishes will also be highlighted, as will specialty cuts like Fin Wings and fish bellies.
Chef Michael’s mission is to increase seafood sustainability through the utilization of the entire fish and has named various parts of the fish that are incredibly delicious, but have previously been discarded as Ocean Conservation Cuts. This dinner will showcase these cuts in a variety of scrumptious and innovative ways.
The cost of the dinner is $100 per person, plus tax and gratuity. Seating is extremely limited and reservations should be made by calling the restaurant at 504-581-3467.
