|Cheese Fondue and Dippers|
|Protein for Entree Fondue|
|Vegetables for Entree Fondue |
& Search and Rescue Spoon
The Guryere and Emmenthaler Swiss cheese blend were added a bit at a time, then it was finished with nutmeg and pepper, and whisked constantly with his fork. The cheese fondue came with three kinds of bread, Granny Smith apples, and a variety of vegetables for dipping. The bread was the ideal vehicle to showcase this fondue. The white wine flavor was immediately detectable, followed by the luscious cheese and finished off with a hint of nutmeg. The Granny Smith apples with the cheese were ok, but the hot cheese quickly slipped off the surface of the apple slices. Meanwhile @thepolishviking and I agreed that the carrots were too hard to skewer easily with the fondue forks, and were watery tasting, detracting from the rich cheese flavor.
For our salad course, we chose the Wisconsin Wedge salad, made up of an iceberg wedge with Roma tomatoes, Gorgonzola, bacon and Peppercorn Ranch Dressing. Overall my least favorite course as although the Gorgonzola and tomatoes were tasty, the iceberg wedge was watery tasting the peppercorn ranch dressing was overshadowed by the pleasantly pungent Gorgonzola.
|Chocolate S'Mores Fondue Flambeed|
|Dippers for Dessert Fondue|
By the end of our 2-½ hour meal, we were filled to the brim and had already decided that a return visit was a necessity. For a fun, interactive and filling night out for fondue fans, definitely visit The Melting Pot.
To read @thepolishviking’s take on our visit, read her post on dineandwrite.com.
More Photos at PhotoBucket.
The Melting Pot
920 Calgary Trail NW
Edmonton, AB T6J 2G8