Tracing the history of fondue, most accounts begin with its likely origins in the 18th century, centered around the farm villages of the Swiss Alps, where families melted cheese to serve with stale bread during the winter.
But 1930, when the Swiss Cheese Union declared fondue the country’s official national dish, is considered a major modern milestone. And 1964, when the World’s Fair brought Swiss fondue to New York, was the spark that turned into a fired-up 1970s American food fad.
Since then, fondue has been regarded as both comfy and kitschy. But undoubtedly, there’s always been a romantic, even theatrical appeal to gathering around a bubbling fondue pot and sipping a few drinks.
By 1981, owner Dante Stephensen had relocated the restaurant to Buckhead, where he upped the ante by installing a moat inhabited by a 7-foot crocodile named Jerry.
What’s more, he produced only one chocolate fondue per day, and only on certain days, for a party of six to 12, at a cost of $19.50 per person.
With nearly 100 locations across the U.S., including four in metro Atlanta, the Melting Pot is among the longest-running and most successful fondue concepts.
As an undergrad at Florida State in the 1980s, I vividly remember some awkwardly exciting dates at the Melting Pot in Tallahassee. I later learned that it was just the second location in what would become a burgeoning franchise.
When it first opened in Maitland, Florida, in 1975, the Melting Pot menu offered just three items: Swiss cheese fondue, beef fondue, and chocolate fondue for dessert.
Nowadays, though, you can order a wide variety of proteins and vegetarian items served with seasonal vegetables, and you can prepare your entree in the fondue cooking style of your choice.
When it comes to making fondue at home, the tools are fairly simple. But especially if you plan to cook raw proteins, such as beef, chicken or shrimp, in broth or oil, investing in a stainless steel fondue pot is your best bet.
For melting cheese and chocolate, a heavy ceramic fondue pot will make preparation and cleanup much easier. Beyond that, some nonstick utensils, a stand with either an electric or Sterno-style burner, fondue forks and napkins are about all you need.
If you go big with a well-equipped fondue kit, or cobble together a mix of on-hand pots and pans, remember that fondue is about the experience as much as the food. Add some soft candlelight, the sounds of cool jazz, and a bit of bubbly, and you’ll set the scene.
RECIPES
With a starter, a main course and dessert, these fondue recipes can be made individually or combined for a restaurant-style three-course meal for four.
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Classic Cheese Fondue
From Swiss winter classic to the centerpiece of American fondue restaurants, melted cheese pleases by simply dipping into it with bread or almost anything savory. Kirsch is a type of brandy made from cherries that gives some additional flavor to fondue, and is said to make the cheese more digestible. If you can’t find kirsch, you can substitute brandy or cognac, or simply leave it out.
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Beef Fondue
Beef fondue is more like campfire cooking than dipping, with tender, cubed pieces of tenderloin or sirloin plunged into hot oil. Serve with a variety of sauces and accompaniments for a main course.
Credit: CHRIS HUNT
Credit: CHRIS HUNT
Chocolate Fondue
Likely America’s contribution to fondue, chocolate is the perfect dipping dessert with fruit or pieces of pound cake.
