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Shark tank 

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  If dinner under the stars seems a bit passe, how about dinner under the gaze of more than a dozen sand tiger and nurse sharks?

  A team of New Orleans chefs will prepare a six-course meal at the Audubon Aquarium of the Americas ( on Sept. 24, and guests will dine in front of the massive Gulf of Mexico exhibit and its sea turtles, sand tiger, nurse and brown sharks.

  The dinner is a benefit for the Audubon Nature Institute's Gulf United for Lasting Fisheries (G.U.L.F.) program ( G.W. Fins (808 Iberville St., 504-581-3467; chef and co-owner Tenney Flynn leads a team of chefs on the G.U.L.F. Chef Council, a group formed in 2014 as part of the Audubon Institute's ongoing efforts to promote sustainable seafood harvesting in Gulf fisheries.

  "It's a great group of chefs and a great cause," Flynn says. "The backdrop is going to be incredible. While (diners) are eating fresh Gulf seafood, they'll be sitting right next to the tank. We decided on a small number of guests (64 seats) so that everyone would get that experience."

  Participating chefs include Flynn, Susan Spicer of Bayona (430 Dauphine St., 504-525-4455; and Mondo (900 Harrison Ave., 504-224-2633;, Alan Ehrich from the Audubon Nature Institute, Kristen Essig of Meauxbar (942 N. Rampart St., 504-569-9979;, Chris Lynch of Atchafalaya (901 Louisiana St., 504-891-9626; and Jeremy Wolgamott of High Hat Cafe (4500 Freret St., 504-754-1336; Dishes include crab Waldorf salad; a trio of tuna trifle with snapper ceviche, smoked spinach and drum salad; and fresh Gulf fish preparations with sides like cracked pozole with huitlacoche and chanterelles, a dish Tenney says he was inspired to make following a summer trip to Oaxaca.

  The meal costs $150 and includes wine pairings, tax and gratuity. For tickets, call (504) 398-3251 or find the online link at

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