It’s show time!  That’s right, the Fortune Fish and Gourmet Chicago Seafood & Specialty Food Show is finally here.  The doors open on Tuesday, August 2nd at 10 am at McCormick Place, and we hope you sign up to come see the wonderful products we have to offer and meet the terrific vendors that provide them.  It’s a great way to introduce yourself and get inspired by the possibilities that could be hiding right in front of you.  We hope to see you there!
 
This week Halibut tightened up just a bit.  Both coasts saw price hikes due to the slim catch.  Boats are out and we hope to see the supply replenish in time for weekend sales.
 
The East Coast is full of small Tunas, and the quality is absurdly good.  Boats are slaying 40/60-pound Bigeyes and Yellowfins that are cutting with superb color.  The meats are ruby red and firm as the day boat quality fish is fresher than any imports.  We suggest sampling these U.S. caught beauties while the bite is on.
 
Swordfish supply got back on track this week.  Prices fell significantly compared to the highs from just a week ago.  Expect there to be good deals on fish for the weekend and into next week.  However, with the full moon set for the second week of August, we expect the market to constrict at the end of the first week and into the second week of the month.
 
It’s summertime and the Lobsters are going through their summer shed.  When the waters heat up, the bugs dress down.  This affects the meat ratio and liveliness of the animals, often making getting them across the country (while still kicking!) a numbers game.  We are sourcing the hardest shelled Lobsters we can find, making sure we do our best to get you the liveliest product possible.  For the next few weeks, keep inventories tight and check on your inventory daily.  If you are interested in learning more about the life cycles, seasons, farming practices and much more about the animals we source, come to our show for a chance to meet the people who know best.  It’s a great opportunity to learn more about the proteins behind the dish and get first-hand knowledge of what it takes to get them there.  See you there!

​Don't Miss the Boat!  Register to attend for free now!

Gourmet Gab

Seafood won't be the only category taking center stage at the show this year.   There will be many NEW pastry, cheese and meat suppliers appealing to both foodservice and retail customers.  There will be a D'artagnan pavilion featuring a variety of their offerings.  

Not only will there be tons of samples and opportunities to meet the suppliers, you won't want to miss all the fun demonstrations and activities scheduled. Below are just a few of highlights.  The full schedule and show details can be found here.

• Jim Magolski, Ph.D., meat scientist and pork quality expert from Niman Ranch will be performing a half-hog carcass breakdown to showcase the specific cuts of the premium Certified Humane Niman Ranch pork.  Dr. Magolski will also help identify certain attributes and points of differentiation throughout the presentation to highlight what makes Niman Ranch pork the Finest Tasting Meat in the World™
• Learn all about Pastry 1’s Cristal Neutral Glaze as Chef Eric Bertoia demonstrates how the glaze can be used for multiple items, including chocolate ganache for tarts, vegan chocolates, fondant for choux puffs, and the list goes on!
• Come watch Ariane Daguin, founder of D'Artagnan and pioneer in the humane farming movement, breakdown of a Moulard Duck, revealing the Foie Gras.