Taste the Best of Seafood
On October 1 at GW Fins, chefs Michael Nelson, Liwei Liao, and Davin Waite will work together to create a one-of-a-kind dinner featuring dishes that spotlight dry aged fish's unique flavors and textures. Each chef is renowned for specializing in dry aged fish at their respective restaurants: Nelson at GW Fins, Liao at The Joint in California, and Waite at Wrench & Rodent Seabasstropub in California.
About the Dinner
This five-course meal will feature three small bites and three main dishes each created by the participating chefs and a dessert created by Chef Nelson. Each dish will demonstrate these chefs' unique culinary styles and, of course, feature a variety of dry aged fish. Diners can look forward to dishes like fish prosciutto with melon, dry aged bluefin tuna, aged crudo, and swordella with burrata and pesto. Each course will be paired with wine from Napa Valley's Freemark Abbey Winery.
This dinner is $225 per person, exclusive of tax and gratuity. Seating is limited so interested parties should make reservations online as soon as possible on OpenTable. For more information about GW Fins, visit their website gwfins.com or find them on Facebook and Instagram (@gwfins).
