Recently I was asked to do a fondue cooking demonstration at Superfresh in Rehoboth Beach DE. I am a social person who loves to interact with people outside of the restaurant setting, however I must admit at first I was reluctant to commit to the idea of fondue.
I assume I was asked to work with fondue since Valentine’s Day was right around the corner and everyone has certain images that come to mind when thinking of fondue; for instance taking a stick and dipping your lovers strawberry into dark chocolate. That day I was also demonstrating the ubiquitous Guyere fondue. I love cheese, things skewered, and playing with my food, but fondue isn’t a common technique in my repertoire. I didn’t think it represented me well as a chef and the idea of it was kind of stale for me. I imagined how many people had dusty fondue pots from the 70’s hidden in storage, forgotten by time. I was also less than enthusiastic about the demonstration for fear I would be perceived as ” Your favorite free sample lady” and not the culinary professional that my ego tells me I am. Either way I had a job to do. I had committed to the appearance so I was going to forge ahead and do my best.
When thinking about the demonstration I remembered a fondue recipe that I had recently read in the book Ideas In food, Great recipes and Why they work. Their recipe is awesome! Great technique and the science to back it up; fondue updated. Their incite helped me understand fondue better . I was able to make some modifications and formulate a recipe. It is Superfresh’s policy to not allow alcohol in the recipe so I substituted apple cider and cider vinegar in place of wine or Calvados brandy.
The table looked awesome for the demonstration. The fondue was delicious and everybody really enjoyed it. It was a lot of fun and people asked me some really good questions. I saw some familiar faces and met some great people for the future. We made plans to hold some more events in upcoming months.
Who knows? You might catch me hanging out around the old fondue pot sometime soon.