I love when Jet-Set Tot and I have a mother/daughter lunch to celebrate, well, nothing special except being together. This latest lunch I decided to try The Melting Pot because I thought it would be a really fun culinary journey for a six-year old. I was right, not only did they have a fantastic kids menu, but Jet-Set Tot had an absolute blast trying fondue for the first time.
We started out with Spinach & Artichoke cheese to dip an array of fruits, veggies, and breads in. Jet-Set Tot really enjoyed watching and learning the fondue basics. She loved being able to prepare her own foods, and feel like a legit Top Chef. Next up, salads! We ordered the California Salad (mixed baby salad greens, tomatoes, pecans and Gorgonzola cheese with raspberry vinaigrette,) and a Spinach Mushroom Salad with bacon and a burgundy vinaigrette. While I loved the burgundy vinaigrette, the California Salad was my favorite!
Make sure to bring a big appetite and lots of time! The Melting Pot is not a ‘Let’s grab a quick bite’ kinda place.
Coming from someone who rarely indulges in sweets, The Melting Pot has the best desserts on the planet. I’m not exaggerating. Their s’more style dipping platter is pure perfection. You really have not lived until you share this treat with someone you think is pretty groovy. And there is no law against going there just spoil yourself with the dessert plate!
We took advantage of their Club Fondue program and received the most delish chocolate covered strawberries to take home with us and share with Jet-Set Dad. He was pretty stoked. I want to personally thank our server, Catherine, at the Brea location for wonderful service and the great recommendations!
Just in time for St. Patrick’s Day, make sure to grab yourself an extra Guinness because this is the perfect fondue recipe from The Melting Pot to try at home:
Irish Aged Cheddar Cheese Fondue with Guinness
1 cup Guinness Extra Stout
4 tsp dry mustard powder
1 tsp Worcestershire sauce
2 tsp Tabasco sauce
2 TBL chives, chopped
11 oz (2 1/2 – 3 cups) cheddar cheese
3 TBL all-purpose flour
Cheese should be shredded and tossed with flour to aid in thickening and improve the viscosity of the fondue. The cheese should be the consistency of warm honey when complete. Monitor your cheese as it is being added and note that not all cheese may be needed and in some cases a bit more may be needed to get it to the perfect consistency.
Turn heat source to HIGH, place pot with 1” water on burner. Place liner into pot. When steam is visible, reduce heat to MED. Add beer to liner. While stirring with a fork; add Worcestershire sauce, mustard powder, and Tabasco. Stir for approximately 30 seconds. Add half of the cheese and stir until fully incorporated into liquid. Then add pinches of the cheese in very small increments until the rest of the cheese is used and stir using a circular whipping motion until smooth. Remove fork and garnish with chopped chives.
With this recipe you’re Jet-Set Family will be catching leprechauns in no time this St. Patrick’s Day!
Nicole Standley a.k.a. Jet-Set Mom, is a social influencer + lifestylist covering luxury travel, fine-dining, fashion & pop culture for The Trend Tribe. Contributor for CBS LA, Lucky Magazine, Burke Williams Spa & Moonfrye.com, follow her latest travels and escapades on Instagram, Google+ and Twitter.