Q&A: How one chef sources high-demand shellfish
September 15, 2015
Restaurants in New Orleans – and the rest of the U.S. – are competing for the same supply of Gulf oysters, which have risen in price over the last two years over increased demand and lack of supply.
SeafoodSource recently caught up with Michael Nelson, executive chef at GW Fins, a premier seafood restaurant in New Orleans that serves around 400 guests daily during the week and more on weekends. Nelson reveals oyster sourcing challenges as well as how the restaurant keeps its menu fresh and …