Mushrooms in the Big Easy

This past November we had the chance to get away for a few days from the early onset of winter in Chicago, to the sunny, fall weather in the Big Easy. The Council attended the annual International Foodservice Editorial Council conference in New Orleans, where we met with other foodies in the writing world.

At the event, we partnered with Chef Tenney Flynn of renowned New Orleans seafood restaurant, GW Finn’s, to meld New Orleans charm with the savory flavor of mushrooms. For anyone who has ever doubted their love for mushrooms and seafood, doubt no more. Chef Flynn will make you fall in love with both, time and time again.

Chef Flynn prepared two tasty mushroom dishes that included a mushroom risotto with grilled sea scallops and mushroom butter sauce, as well as a mushroom and oyster tart. Both dishes were a hit! In fact, we’re still dreaming about his mushroom risotto…

For those of you planning to visit the Crescent City, take a trip to the French Quarter and experience for yourself Chef Flynn’s delectable mushroom dishes. And for anyone who’s ever been, let us know!





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