COURTESY AUDUBON NATURE INSTITUTE
On Sept. 24, New Orleans chefs collaborate on a six-course meal served at the Audubon Aquarium of the Americas' Gulf of Mexico exhibit.
If dinner under the stars feels a bit passe, how about dinner under the gaze of more than a dozen sand tiger and nurse sharks?
On Sept. 24, a team of New Orleans chefs prepares a six-course meal at the Audubon Aquarium of the Americas, a dinner benefitting the Audubon Nature Institute’s Gulf United for Lasting Fisheries (G.U.L.F.)
Guests will be seated in front of the massive Gulf of Mexico exhibit and its sea turtles, sand tiger, nurse and brown sharks.
The dining event, led by G.W. Fins
chef and co-owner
Tenney Flynn, features a group of chefs on the G.U.L.F. Chef Council, a group formed in 2014 as part of the Audubon Nature Institute’s ongoing efforts to promote sustainable seafood harvested from fisheries in the Gulf.
“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 (Bayona
), Alan Ehrich (Audubon Nature Institute
), Kristen Essig (Meauxbar
), Chris Lynch
) and Jeremy Wolgamott (High Hat Café
Dishes include crab Waldorf salad; a medley of tuna trifle, snapper ceviche and smoked spinach and drum salad; and fresh Gulf fish preparations with accompanying dishes like cracked pozole with huitlacoche
and chanterelles, a dish Tenney says he was inspired to make following a summer trip to Oaxaca.
Tickets for the event are $150 and include wine pairings, tax and gratuity. Click here
to buy tickets to the dinner.