The Melting Pot Leprechaun’s Feast for St. Patty's Day

Our local Melting Pot featured a special themed four course St. Patty's day feast in March including drink specials for $32 per person.

The Leprechaun’s Feast included:

First Course:
Irish Aged Cheddar Cheese (or any other selection)

Second Course:
Choice of Caesar, House, or California Salads

Third Course:
Hefeweizen Marinated Shrimp, Whiskey Soaked Pork, Garlic and Wine Filet Mignon, Basil Pesto Chicken, and Wild Mushroom Sachetti
Served with Guinness cooking style, Red Bliss Potatoes, Broccoli, and Mushrooms

Fourth Course:
Enjoy our Caramel Bailey’s Milk Chocolate or Dark  Mint  Chocolate Fondue, served with fresh fruit and an assortment of cakes.

Irish Beer Flight
$6.50 for three 6 oz pours or $10.50 for three bottles
Choose from Killians Irish Red, Harp Lager, Smithwicks or Guinness Stout

Irish Gold…$6.50 Jameson Whisky, ginger ale, Peach Schnapps, and orange juice.
Emerald Isle…$6.50 Malibu Rum, Midori melon liquor, Amaretto, sweet & sour and pinapple juice.

Loaded Baked Potato Cheese Fondue

The Melting Pot Restaurant Copycat Recipe

8 ounces mild or sharp Cheddar Cheese
4 ounces Swiss cheese
1/4 cup vegetable broth
1 -2 tablespoons Green Goddess dip
3 pieces of smoked bacon, cooked
2 tablespoons flour
1/4 teaspoon black pepper
1/2 tablespoon garlic and wine seasoning, or you could just add a splash of wine and a teaspoon of dried garlic

 Bring the vegetable broth to a simmer in the fondue pot. Add the green goddess, smoked bacon, pepper, and garlic and wine seasoning to the broth. Stir until the ingredients are warm, just a few minutes.

Next in a separate bowl mix the cheeses and flour. Finally, add the cheese and flour mixture a little at a time to the broth and stirring each time until the cheese is dissolved.

Fondue Bourguignonne

Measure vegetable or canola oil to fill your fondue pots 1/2 full. Heat the oil in a saucepan on top of the stove until  it reaches 375 degrees.Very hot, but not smoking or  boiling. Test the oil by dunking a cube of bread. When bread sizzles immediately upon submersion you're ready.

CAREFULLY pour the oil into a fondue pot on the table.

Spear your choice of entree with a fondue fork and place in hot oil. Cook until it is done to your satisfaction. It cooks quickly, no more than a minute. Your cooking technique will improve with each dunking.

Remove the meat from the fondue forks onto your plate. Serve with three or four sauces that go well with the meat.

Served with tempura and sesame batters to dip the meat into before cooking.

Strawberry Caprese Salad


This salad at the melting pot has thick slices of tomatoes, 
with mozzarella cheese, strawberries, sliced nuts 
over a bed of greens with a drizzle of sweet balsamic glaze dressing. 

White Balsamic Vinaigrette:
1 cup white balsamic vinegar
2 tablespoons sugar
1/4 cup minced shallots
1 tablespoon minced garlic
1 tablespoon Dijon mustard
2 teaspoons freshly ground pepper
2 cups vegetable oil

Combine the vinegar, sugar, shallots, garlic, Dijon mustard and pepper in a bowl and mix well. Add the oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

Strawberry Spinach Salad

This salad at The Melting Pot has fresh spinach, raisins, 
honey roasted almonds, strawberries, 
Gorgonzola cheese crumbles topped with a strawberry vinaigrette.

Strawberry Vinaigrette:
1 cup strawberry jam
1/4 cup cold water
1 tablespoon apple cider vinegar
kosher salt to taste
freshly ground pepper to taste
1/4 cup canola oil

Combine the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.

Honey Roasted Almonds:
2 cups raw almonds
3 tablespoons raw honey
1 teaspoon sea salt

Preheat oven to 350. Place the almonds in a bowl. Warm the honey just so it liquefies and pour it over the almonds. Mix well so that all the almonds are covered well.

Spread the almond and honey mixture onto a parchment lined baking pan.  Sprinkle sea salt over the top.  Bake for around 15 to 25 minutes shaking the almonds every few minutes to prevent burning one side.

Buffalo Chicken Cheddar Fondue


1 clove garlic, peeled and halved
3 tablespoons hot sauce
1/3 pound Monterey jack cheese
1/3 pound blue cheese
1/3 pound cream cheese
salt and pepper
fried chicken tenders
celery sticks

Rub the inside of a heavy pot or dutch oven with the cut side of the garlic. Add the hot sauce and bring to a simmer over medium heat.

In a bowl, toss the cheeses. Working in 3 batches, gradually stir the cheese mixture into the hot sauce until melted. Cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.

Serve immediately from the dutch oven or transfer to a fondue pot. Serve with chicken tenders and celery sticks.

The Melting Pot Dining Experience

The Melting Pot is a fondue restaurant where you can go and have a fancy sit down dinner.  The waiters make the different fondue courses in front of you and then you get to use the fondue forks to cook your own meats and veggies.  There is a cheese fondue, salad, meat fondue, and then dessert fondue all very delicious.  The restaurant is pricey, but they do use expensive ingredients to make the fondue.

Get to know the Fondue Effect. An introduction to The Melting Pot's fondue dining experience.

Mexican Chorizo Fondue

Restaurant Recipe

4 ounces uncooked chorizo sausage, casing removed
1/2 cup finely chopped yellow onion
1-3 teaspoons minced canned chipotle peppers in adobo sauce (depending on the heat level you like)
1 clove garlic, minced
1 cup Lager beer or chicken broth
8 ounces Monterey Jack cheese, shredded
8 ounces Mexican melting cheese (such as queso asadero or Chihuahua)  shredded or crumbled
1 tablespoon cornstarch

Dippers, such as tortilla chips, cooked chicken chunks, toasted French bread cubes, and assorted vegetable chunks (sweet peppers, zucchini, yellow squash, broccoli, and cherry tomatoes) to complete your meal.

In a medium saucepan cook chorizo over medium heat until browned. Drain all but 1 tablespoon fat. Add onion and cook for 5 to 7 minutes or until tender. Stir in chipotle peppers and garlic. Add beer; bring to a simmer.

In a large resealable plastic bag combine cheeses and cornstarch. Seal bag; shake to coat cheeses with cornstarch. Add cheeses, a handful at a time, to saucepan, stirring until each addition is melted before adding more. Transfer cheese mixture to a fondue pot and keep warm. Serve with desired dippers. Makes about 3 cups;

Notes: Use additional Monterey Jack or whole milk mozzarella if suitable Mexican cheese is not available. To toast bread cubes, place French bread cubes on a baking sheet. Bake in a 350 degree oven for 5 to 7 minutes or until crisp and toasted.

Smoked Gouda Beer Cheese Fondue

Artisan Restaurant Recipe

4 ounces butter
1/4 cup + 2 tablespoons all purpose flour
Melt butter and whisk flour in, cook for five minutes to make roux

1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 cups Porter beer
3 cups heavy cream
12 ounces cheddar, white
12 ounces smoked Gouda cheese
tabasco to taste
salt and pepper to taste

Make the roux as stated above and then add the Dijon mustard, Worcestershire sauce, porter and cream. Take care to stir and not boil the sauce.

After all the liquid ingredients have been incorporated fully add the cheese in small chunks, whisking continually as to keep the sauce from boiling or breaking. Once the sauce has been incorporated taste and season with Tabasco, salt and pepper. Strain the sauce and hold in double boiler. Makes about 2 quarts.

At the restaurant they serve this with garlic toast, andouille sausage and broccolini but anything will work.