Lolis Eric Elie was born in New Orleans, and moved to Los Angles more than a decade ago. He is learning to love calling both places home. If the “seacuterie” program at GW Fins had a genesis story, it ...
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Barbecue feast, ribs, chicken, and swordfish
A full barbecue feast with smoked ribs, rotisserie chicken, and grilled swordfish.
Once discarded, swordfish belly is now being smoked, cured, and served as pastrami and bacon in place of beef and pork at top restaurants across the country. At GW Fins in New Orleans, executive chef ...
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