Join Chef Tenney Flynn of GW Fins in the French Quarter for a delightful demonstration and exploration of two popular ingredients in the region: Southern Corn and Gulf Seafood. Chef Flynn will use different forms of corn, from fresh to dried, ground to preserved, to showcase it's versatility.
Demonstration begins at 2 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
During the past fifteen years as the Chef/Owner of legendary New Orleans fine dining seafood restaurant GW Fins, which he owns along with Gary Wollerman, Chef Tenney Flynn has become known as one of the country’s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf.
Chef Flynn is known throughout the region for his stringent seafood approval process for GW Fins, and is, as the Wall Street Journal has referred to him “widely acknowledged as the fishmonger czar of the Gulf region.”
With the majority of GW Fins’ menu changing nightly, each evening is an entirely unique dining experience. Although there are perennial favorites on GW Fins’ menu such as Crab Potstickers with Pea Shoot Butter and Sizzling Smoked Oysters, the majority of menu items have evolved since the restaurant opened. Chef Flynn’s creativity has been instrumental in expanding the menu at GW Fins. Many of the dishes draw from his love of both local New Orleans cuisine as well as Asian influences.