A day at “Fortune Fish”! Fortune Sign
John, Matt & Jackson

John, Matt & Jackson

Salmon

Salmon

Lots of Clams

Lots of Clams

The culinary team spent the afternoon last Monday at “Fortune Fish & Gourmet” in Bensenville, our primary seafood vendor since we opened. We’re planning out our new menu for a late March rollout, so it was time to get back to Fortune, and check out all of the latest the waters from around the world have to offer us. Our salesman, Mike Clark, whom at one time was a chef, gave the team the grand tour, and laid out fish availability through the next menu period. The team has been at it for weeks, working up the new items, with seafood being at the forefront of the menu. It’s sometimes a challenge, when you have to weigh in cost, sustainability and availability in the planning of a quarterly menu. As the spring season is around the corner, although you wouldn’t really know it, we’re looking to feature more Hawaiian fish on the menu, such as Kona Kampachi, Ono, Kajiki & Opaka Paka. New this week at the Marlin….fresh oysters on the half-shell. So we spent a lot of time tasting and checking out the huge selection that Fortune carries. This week we’re featuring “Old 1871” oysters. These have been around forever, the brand that is. The story goes that back in 1871, a bunch of Chicago firefighters had finished their shift and were bored and hungry. They end up at the local saloon, drinking beer and eating these oysters from Virginia Bay. When they leave the bar hours later, the city had just begun to burn. It was the great Chicago fire. They didn’t get back to the beer and oysters for days, as they fought the fire of their lives!  Next week….”Kusshi” oysters. These are amazing too, but they probably don’t come with such an interesting story. The new menu brings back the “Oyster Sliders” by popular demand, so you’ll be seeing & eating lots of oysters in the upcoming months. How about the “2 Buck Shuck”? Yep, stay tuned for that. Fortune carries lots of clams species, so we’ll be featuring variations on clam presentations also. Baked, grilled, stuffed….you name it! We’re going to focus a bit more on wild salmon also. We never use farm raised, for the obvious reasons, so we’re concentrating more on salmon from the likes of Faroe Island, in the middle of the North Atlantic. And of course, putting the DM twist on the fish and presentation is key to adding it to the menu. All in all, it was a great day for the culinary team at Fortune Fish. Understanding and getting a little closer to the source, gives us all an appreciation for how the product is cared for and handled. The crew at Fortune is as passionate as they get when it comes to everything seafood, and that’s the vendors we want to work with. Their knowledge of the fish, the waters, the good and bad, is remarkable. With that experience behind us, we can only do better at our job, which in-turn, brings a better plate of fish to you, our guests.  And that’s…….what this is all about! Ed Check them out…. http://www.fortunefishco.net/