NEW ORLEANS – GW Fins’ Executive Chef Michael Nelson is spearheading a dinner, bringing together two of the country’s other dry aged fish pioneers to create a five-course Dry Aged Fish Dinner at GW Fins on Tuesday, Oct. 1.
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, California; as well as Davin Waite, chef/owner of Wrench & Rodent Seabasstropub in Oceanside, California – 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 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,” said 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 dinner.
Each of the five courses will be created to highlight the flavor and texture profiles of dry aged fish. This 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.
CELEBRATED CHEFS DRY AGED FISH DINNER MENU
Small Bites
Fish prosciutto with Melon | Chef Davin Waite
Ora King Crudo | Chef Liwei Liao
Shiso nest – hanaho – Aged ponzu
Swordella with burrata and pesto | Chef Michael Nelson
Mains
Dry Aged Bluefin Tuna | Chef Michael Nelson
baby potatoes – hen of the woods – cipollini – black garlic Demi glacé
Charcoal Fish Beurre Blanc | Chef Liwei Liao
Caviar Beurre Blanc – Crispy Kombu – Sprouts
Aged crudo | Chef Davin Waite
corn salsa – corn cob dashi – wagyu lardons
Dessert
Satsuma cardamom panna cotta | Chef Michael Nelson
pistachio cream – crispy kataifi – orange flower syrup
Each of these courses will be paired with a wine from Napa Valley’s acclaimed Freemark Abbey Winery. Fittingly, Freemark Abbey was founded in 1886 by wine pioneer Josephine Tychson, and not only was the winery one of Napa Valley’s first, but it was one of the first Cabernet producers in California.
Surprisingly, this dinner had to be planned around the full moon, as Louisiana commercial fishermen are not allowed to use live bait to catch tuna and swordfish, and the full moon entices these species to swim to the surface. Chef Michael then adds the 10-14 days that the fish are dry aging to determine when they will be at their peak to serve.
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, and it is suggested to secure reservations as soon as possible here. Reservations can only be made online for this experience.
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