Tenney Flynn-The Deep Ends of Flavor

Tenney Flynn


Tenney Flynn, two-time winner of the New Orleans Magazine “Chef of the Year Award”, grew up cooking in his father’s restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Chef and co-owner of GW Fins seafood restaurant, Chef Flynn serves as Chef Council Chair of The Audubon Nature Institute’s GULF Chef’s Council and was on the board of directors of the Louisiana Seafood Association. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.


The Deep End of Flavor: Recipes and Flavors from New Orleans' Premier Seafood Chef

Delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.”

Moderator: Ligaya Figueras

Ligaya Figueras joined the Atlanta Journal-Constitution as its food and dining editor in 2015. The Midwest transplant digs biscuits, collards, and peanuts — roasted, please. She also writes for the AJC Atlanta Restaurants blog.

  • Culinary Stage presented by Springer Mountain Farms
  • Sat 1:45-2:30p Cooking

The Deep Ends of Flavor

Inspired by the vibrant flavors of New Orleans and tropical climates around the world, Tenney Flynn, celebrated chef and co-owner of one of the country’s most notable seafood restaurants, GW Fins, teaches you his favorite techniques for creating fabulous seafood-centered meals: pan-to-plate Parmesan-Crusted Flounder, Asparagus, Capers, and Crabmeat; classic roux-thickened Shrimp Creole; innovative Lionfish Ceviche with Satsumas, Lime, and Chiles; versatile Fried Fish Tacos with Chipotle Slaw.

Our website uses cookies to collect information about how you interact with our website. By using this website, you agree to let us use cookies. For more information see our Privacy Policy. Got It