Fondue 101

We hear it all the time from our loyal customers – no one makes fondue like Redstone American Grill! Well, we just so happen to agree with you; it’s one of the best selling items on our menu and a crowd favorite. When we learned that on April 11, America would be celebrating National Cheese Fondue Day, we couldn’t resist sharing a blog post to honor this day!

A few weeks ago, we provided the recipe for our Jerk Chicken Fondue on our blog. Today, let’s talk about the history of fondue, fondue etiquette, and fondue cooking tips.

Fondue originated in Switzerland as a way of using hardened cheese and stale bread. Villagers discovered if they heated cheese over a fire pit, the cheese was easier to eat and tasted better, and the bread would soften and become more appetizing. After long, people started mixing in wine and seasonings into the cheese to make a robust meal. They remained around the fire pit for warmth, and today, fondue is still eaten out of one pot. Fondue made a comeback in the 1960s and 70s, and is gaining traction again today.

Here are some etiquette tips to keep in mind when dining on fondue:

• After dipping, hold your item above the pot to allow the excess sauce to drip off and cool down before going into your mouth.
• No double dipping! Cover your bread or fruit with the appropriate amount of cheese or chocolate so you don’t need to go back again.
• Hang on to your food! Try not to let your meat or marshmallow fall into the fondue, and never use your fingers to fish out your loss; in addition to being unsanitary, it’s also not safe.

Finally, when cooking fondue on your own, always cook the fondue on the stove to heat it to the required temperature, then transfer it to a fondue pot. Use a trivet to protect your table from a hot fondue pot, and never leave your pot unattended.

When it comes to the foods you’ll use to dip, keep all everything bite-sized in cubes, slices, or wedges. Note that day old bread and pound cake work best, and fruit should be chilled to help the fondue stick. It’s also best to precook meat, seafood, and vegetables. As a rule of thumb, use one fondue pot for every four people.

Let’s hear it for fondue on this, National Cheese Fondue Day!