La Petite Crêperie, Woodstock, Illinois

"Don't you guys ever just stay home on a weekend?"

Well, the short answer is, "No, there is just too much to see, do, experience, taste, savor, etc!"

So as fate would have it, upon our return from the Florida Keys (and for the next two consecutive weekends) we are privileged to attend the Woodstock Mozart Festival [http://www.mozartfest.org] in the quaint, and just a bit retro, village of Woodstock, Illinois... and as we are apt to do, this gives us an opportunity to sample the culinary efforts of a local hot spot and enjoy something new and exciting. For this week, it is all about La Petite Crêperie and Bistrot and all things French (with just a little Baroque thrown in for good measure).

So, what did the menu offer us? Well, suffice it to say, a great deal!

We began with cocktails; the Dirty Martini for her and I ventured into real France and ordered the absinthe. I do so love the gentle, licorice-tones and the sublime 'fogginess' that this drink offers.

As our eyes turned towards the appetizer course, we (I) found myself in a quandary... pate' or escargot... pate' or escargot, which to choose... oh my. Which to choose?

In the end, I took my lead from King Solomon and ordered both. The Pate' Trio, composed of duck, lamb and rib eye were good, with the rib eye playing first violin status and the duck a strong second and the lamb a somewhat weak third (it needed more zing).

The escargot, on the other hand was 'TO-DIE-FOR', with all of the garlicky-goodness and buttery-richness that any self respecting French dish is renowned for. Salty, flavorful, plenty of taste and texture... what else is there to say... except I wish there had been more bread available, so I could have soaked up more of that snail-love potion.

Sheb took the safer route and ordered the Tiger Shrimp in a Lemon Butter Sauce. She reports that this appetizer was most excellent and more than worthy of a big, fat, French thumbs up.

As we considered our main course options, I decided on the lighter fare of French Onion Soup. One would expect this to be most worthy at this French Bistro, and worthy it was indeed. The tang from the Gruyere and the sweet from the onion brought a tear to my eye... and it wasn't the onion, it was my nearness to greatness.

Sheb, on the other hand went for a savory crepe option and ordered the Country Crepe, filled with Brie, spinach and mushrooms. I can only assume that it was good since I heard no complaints from her side of the table and none was left on the plate to signify that there was a quality issue.

The dessert and cheese course soon loomed near and while Sheb was all about the cheese (not pictured) I was all about the Crepe Suzette, and while the flambe failed to perform as requested, the subtle orange notes and paper-thin crepe were an excellent ending note to a dinner composed of great food, good friends, excellent atmosphere and a quaint locale.

So... if you ever get to Woodstock, Illinois, give La Petite Crêperie a try. You might just find your 'inner Frenchmen (or woman)' and fall in love with the food of the continent!

- Chez

Marker 88, Islamorada, Florida

As our vacation came to a close we managed to sneak in one last restaurant and appropriately, one last restaurant review. The place is called Marker 88, just south of Key Largo, in Islamorada at… yup, you guessed it, Mile Marker 88.


The establishment offers both interior and exterior dining and while the outside might have added to the spectacular views at sunset, I’ll wait until it is just a bit cooler before I try that. Instead we chose inside, by a window and with that, fine dining took place.

We began with cocktails (of course) and Sheb had a Blood Orange Margarita and I had the Hemingway; an interesting concoction of vodka and rum, cola and citrus. I’m certain this is just the kind of drink that ‘Papa’ would order.


Our appetizer course was highly interesting and incredibly flavorful warm flat bread topped with goat cheese, herbs and sliced tomatoes. In a word, fantastic!

Salad course was just a house salad, but at Marker 88 they do simple salads up right, from the threads of micro greens, to the crumbled bacon to the chopped egg. You will be hard-pressed to remember that this is just a house salad. As for dressings I can only speak to the one I had, an Asian Ginger Dressing that added a nice zip and zing to the dish. Who knew salads could be so good.

Our main course was the Filet Mignon and Lobster Tail Combo with a side of sautéed button mushrooms. The steak was incredibly flavorful and had the consistency of butter. The lobster was poached in a house specialty broth that brought a succulent tenderness to the dish and complimented the sweetness of the lobster.

For dessert I again delved into the land of Florida Crème Brule and while it wasn’t the best thing I ever ate I can say that it was the best I had eaten on our trip to the Keys. If I had to give it a grade then I guess B+ is where it would land.

In all, Marker 88 is cozy, scenic and a provider of top-notch dining in the Florida Keys and is well worth Chez ‘Thumbs Up’.

- Chez

Old Tavernier, Islamorada, Florida

After close to a week of seafood indulgence it was time to give our palettes a break from the fishy sustenance that we had been enjoying. Fate would have us visit the OLD TAVERNIER, located just as you enter the Islamorada Isles of the Florida Keys from the north (US-1).


In truth neither my wife nor I were expecting much. After all, Italian and Florida are not exactly synonymous. It was with great surprise that we found this particular establishment to be one that offers Italian food that is well within the preferred offerings of any fine Chicago-based Italian eatery.


The obligatory Dirty Martini graced our table first, and while the bar did not have blue cheese olives on hand, the waiter assured us that he would pack us some… and he did. The service at Old Tavernier is excellent. (Well, at least our server was.)


We moved on to the appetizer which was a platter of Buffalo Mozzarella Carprese with pungent balsamic vinaigrette. Most excellent and worthy of any 5-star offering.



With the order of our main courses, we were optimistically hopeful. Sheb ordered the Spaghetti in Meat Sauce and I opted for the Baked Manicotti, and to both of our delights they were fantastico! Both dishes had all of Old World Italy imbued into them and while I could almost have asked for just the slightest increase in my oregano content (in the sauce), both were very good.


As the dessert course neared, I ask myself, “Should I risk it? Should I ask for the Crème Brule?”
Sadly, I answered yes and to my disappointment it was SO NOT right. The main culprit was the very dish it was served in… a soup bowl? What, no ramekins? Be still my Brule-wounded heart. Sheb took the easy route and ordered the Key Lime Pie, and she reports that it was great. Well, sure… they make the limes here, but to make the perfect Brule… that is skill.


So, what is the final evaluation? That’s easy! This place is a keeper and deserves to be on your culinary seeker-list when in the area. Just order something other than the Brule when the dessert cart rolls out.



- Chez

Banana Walnut Bread

Familiarity and nostalgia were the watchwords of the day for my brunch and dinner of 7/11. The fact that I was able to share the day with my Dad made it all the more special... so it comes as no surprise that this dish won the Star of the Day prize.

Moist and flavorful, just pure comfort food, just slather on a generous pat of butter, grab a glass of cold milk and sink into your favorite memory with this treat.

- Chez

Ingredients

• 1 1/4 cup unbleached flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 2 eggs (room temperature)
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter (room temperature) plus more for pan prep
• 1 cup sugar
• 3 very ripe bananas, peeled and mashed with fork
• 1/2 cup toasted walnut pieces

Directions

• Preheat oven to 350. Sift flour, baking soda and salt in a medium bowl and set aside.
• Whisk eggs and vanilla together and set aside.
• Butter a 9 x 5 x 3 loaf pan (glass is preferred.)
• In a stand mixer, with paddle attachment, cream butter and sugar together until light and fluffy.
• Add eggs, one egg at a time, incorporating each egg fully before adding the next one.
• Add bananas to mixture and mix until fully combined. Mixture will appear curdled.
• Remove from mixer and add flour, mixing until just incorporated. Do not over mix.
• Fold in walnuts and transfer to loaf pan.
• Bake 55-60 minutes or until toothpick is inserted and comes out clean.
• Cool, in the pan, on a wire rack for 15 minutes and then de-pan and continue to cool.
• Once cool, wrap in plastic wrap and store. Bread is best if served after 24 hours.

356th Fighter Group Restaurant

So, there we were in Canton, Ohio on a Sunday night, enjoying our 4th of July Weekend and without a dining establishment in sight.

"What is an omnivore to do?"

Sure… we could have settled for some ‘chain’ or perhaps we could have ventured up I-77 to the big city of Cleveland, but we had our hearts set on dining local and enjoying what Canton had to offer.

With memories of our previous evenings dining extravaganza fresh in our minds (previous post) we sought a comparable experience. What we decided on was the 356th Fighter Group Restaurant (http://356fg.com/), nestled quietly beside the Akron/Canton Airport.

“Interesting place for a restaurant,” she said, “…and even more interesting choice of décor.”

“This place is most assuredly worthy of a visit,” I said, “… and so we will.”

As we walked the grounds and explored the exterior we were amazed. The level of attention to detail was astonishing and it really did feel like you were on a WWII American Airbase in England. From the ramshackle guardhouse to the vintage vehicles and equipment strewn on the grounds, it was indeed an astounding experience.

The visual assault did not stop there however and once we were inside we were accosted with the bric-a-brac of war; from broken pieces of Stuka dive bombers gracing the ceiling, to framed black-and-white photos of long ago aces, to ‘Kilroy was Here’ graffiti adorning the walls. It was a visual experience ‘to-die-for’. But we didn’t come here for the ‘visuals’… no, for us it was about the dining, and it was Cocktail Time!

Dirty Martinis were the call of the day and both arrived at the proper temperature, with the proper brine content and both were accompanied by the mandatory blue cheese olive. Things were looking very good for the Old 356th.

As appetizer time came around we chose the ‘Bomber Sauerkraut Balls’, served with a spicy mustard sauce. Both Sheb and I, while initially unsure about these but were pleasantly surprised once we tasted them. Nice texture, great taste and very unique.

The salad course on the other hand, had us a bit concerned, as the house salads arrived looking like something ordered off the local Denny’s menu. After tasting them, we found that they also tasted like they came from the aforementioned ‘fine dining establishment’.

“Well, it is only the salads.” we said, as we tried to convince ourselves that better quality was ahead of us. The main courses however had more in common with the salads than they did the appetizers.

Sheb’s choice, the Pecan Encrusted Tilapia served with a Honey Glaze, was neither pecan-encrusted nor flavorful. (A smattering of pecans strewn on a fish does not ‘encrusted’ make.) While the fish was cooked quite well, it had no flavor; no seasoning to speak of and to call it bland is to do a great disservice to that word. As for the Honey Glaze, it had apparently gone AWOL.

My choice was the General’s T-Bone, purported to be a 16 oz ‘hunk-O-meat’ smothered in mushrooms. What it was instead was a gristle-filled piece of low grade cow that had the texture of a wet combat boot and while I can not say with absolute certainty, I believe it had the flavor to match. In all, both of our main course selections were very disappointing.

Dessert was an Upside-Down Apple Walnut Pie, and while it had merit it didn’t make up for the terrain that was lost during the main course… there would be no victory here today!

So, if for some reason you are at the Akron-Canton Airport… and if you are feeling the pangs of hunger gnawing at your innards and if you are so inclined… go to the 356th Fighter Group Restaurant. Enjoy the ambiance of the grounds, marvel at the decorative details within the establishment, order a refreshing adult beverage and sample the ‘Bomber Balls’, perhaps even nibble on a dessert…

… But under no circumstance are you to order a meal there. That’s an order!


- Chez

The New Peter Shear's Downtown

4th of July weekend brought us to Canton, Ohio and the Pro Football Hall of Fame. While there, we managed to find two interesting establishments that are worthy of note and while ‘worthy of note’ does not necessarily denote ‘good’, that doesn’t necessarily mean ‘bad’ either. Confused? Well don’t be. Read on and clarity will come to you. Here is the review on the first of these finds.

We began our culinary quest on July 3rd, and while our plans had been to enjoy the offerings of ‘The New Peter Shears Downtown’ on Sunday, much to our chagrin we found out that all ‘worthy’ dining establishments are closed in Canton on Sunday. “Hey, Canton Chamber of Commerce… want some advice on how to weather these difficult economic times? Open your doors on 3-day holiday weekends!” Now that I have vented, let us continue…

We rearranged our dining plans and put ‘Peter Shears’ on our Saturday list and it was, in a word, FANTASTIC! Located in the sub-level of a 100-year old building, the décor is comparable to anything you will find in an upscale ‘Big City’ bistro and the place exudes a metropolitan chic and sophistication that I was not expecting in Canton, OH. If I have one negative about the place, it was the quality of the web site, which does not do this fine dining locale justice (http://www.petershears.com/).

We started with the obligatory cocktail order, Sheb had The Bahamas Martini (she was feeling particularly ‘fruity’) and I enjoyed the P.S. version of an Old Fashion. Both were good, but both paled in comparison to what was to come.

For the soup course I had the Creole Roasted Tomato Bisque garnished with Chive Oil and it was ‘Bliss in a Bowl’. The slight bite of the pepper coupled with the subtle tang from the tomato was beautifully tied together with the floral notes of the chive oil. This one is a real keeper!

When the soup course ended and the salad course drew near our expectations were running pretty high and we were not disappointed. I had the P.S. Goat Cheese Salad; tender greens with both dried and fresh strawberries, a few smokehouse croutons, candied walnuts and herbed goat cheese with just enough maple syrup vinaigrette to keep it interesting. Sheb, on the other hand opted for the daily special; a melding of arugula, Danish blue cheese and blackberries, dressed with a Muscat Grape vinaigrette. Bother offerings were outstanding!

Our main course choices continued the high level of quality with Sheb’s selection, a vegetarian linguine dish of pasta, sweet peppers, corn, baby spinach, roasted tomatoes, roasted button mushrooms all served in an herbed butter wine sauce. Sheb reports that is was blissfully delicious.

For me, it was all about the protein and I went for the Pistachio Minted Pesto Encrusted Rack of Lamb served with a sweet mint purée. Words cannot describe the tender melt-in-your-mouth texture and sublime taste. As I write these words I already miss them!

The dessert tray brought us two offerings to sample. One was very noteworthy and the other was a bit of a disappointment. The former was the Fried Banana Cheesecake topped with a bourbon caramel sauce. Salty, savory and sweet come together in this divine dish and had this been our only choice the evening would have ended on a very high note. Unfortunately, I had to ‘push the envelope’ and risk the Madagascar Vanilla Bean Crème Brule… but alas, they rushed it and the Brule had no ‘crack’ thus the top was grainy. (Call me a Brule snob, I don’t care. If you are going to do it, you gotta do it right and this just wasn’t right!)

In all this dining experience was very noteworthy and the efforts of Chef and Proprietor Nathan Mushrush are to be commended. Good job sir and keep up the great work. We may have been in ‘Little Old Canton’, but our dining experience had Chicago appeal!

- Chez

Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé with Salade Verte à la Vinaigrette (Serves 4)

It was complexity alone that brought a win to this set and gave ‘Star Status’ to our brunch dish on our last theme-meal of June 2010. That is not to say that we didn't have a lot to choose from, on the contrary it was a difficult choice... but in the end, it was 'the level of difficulty' that took this dish into the Winner Circle.

As for the dish, it was the richness of the soufflé that balanced very well with the tang from the dressing on the salad that made this a fine brunch meal set. Try it the next time you have the need for a killer brunch dish.
-Chez

Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé

• 6 large garlic cloves, flattened
• 1 teaspoon olive oil
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• Nonstick vegetable oil spray
• 4 tablespoons plain dry breadcrumbs
• 1 tablespoon butter
• 2 tablespoons all purpose flour
• 1 1/4 cups milk
• 1/2 cup finely chopped drained oil-packed sun-dried tomatoes
• 2 1/2 teaspoons chopped fresh thyme
• 4 large egg yolks
• 4 ounces mild fresh goat cheese, crumbled (about 1 cup)
• 6 large egg whites
• 1/8 teaspoon cream of tartar
  

Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.

Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute.

Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy.

Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.

Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

Salade Verte à la Vinaigrette

• 2 teaspoons sherry vinegar
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 1/2 teaspoon Dijon mustard
• 1 small clove garlic, peeled, green germ removed, and minced
• 1/4 cup (60 ml) extra-virgin olive oil
• 7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

Sparkling Wine Ice (serves 6)

It was a close contest…

Picking a Star 10 in a sea of 10s is not an easy task, but in the end the light and bright taste and the cool element that this dish brought to the table won out against its competition and the Sparkling Wine Ice won the contest.

If you have an extra bottle of champagne waiting for an application and if you are in need of light dessert with a serious ‘touch of class’, this one is for you.

- Chez

Ingredients

• 1 cup sugar
• 2 lemons
• 1 bottle (750 ml.) champagne or other sparkling white wine, refrigerated
• ice cream maker (optional)
  

Preparation

1. Combine the sugar and 1-cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Refrigerate if possible.
2. Using the finest grater you have, lightly scrape the skin of one lemon, removing only the top surface of the peel. Squeeze the juice and remove the seeds from both lemons.
3. Open the champagne or sparkling wine, and pour it into a 9 x 12 x 2-inch pan, or a container of equivalent volume. Mix in sugar water, lemon juice, and grated zest.
4. Place mixture into the ice cream maker and run until it has incorporated enough air to double its volume.

If you do not have an ice cream maker, Place mixture into the freezer.

Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. The mixture will begin to take on a slushy consistency and eventually form into a sorbet or granizado of small ice crystals. Before serving, fluff the granizado by "chopping" up any clumps with the spoon or gently whisking the frozen mixture.

(Although this can be made in an ice-cream maker, one is not a necessity for this wine-based ice. The alcohol in the sparkling wine acts as an antifreeze that prevents the liquid from freezing solid. A few stirs every hour is sufficient to obtain the fine ice crystal consistency.)

A Trio Combo Just for You

A few weeks ago a friend reminded me that good old sausage gravy on warm, fresh biscuits is a delicious comfort food straight from heaven. Flakey biscuits just seem to be made for a flavorful cream gravy and the flavors brought by a good quality ground pork sausage is a perfect fit with this dish.

While it is true that I have taken a slight liberty with his gravy recipe, I will just have to accept the criticism… a roux and bourbon were just made for each other and who doesn’t like minced mushrooms for breakfast?

Now add the Roasted Bosc Pears topped with a sublime almond cream and sprinkle a few toasted almond slivers and all is well with the world.

What? There is more? A orange spritzer with a kick? Be still my heart!

- Chez

Double Orange Spritzer

Ingredients

• 4 1/2 ounces Cointreau
• 9 ounces strained fresh orange juice
• 3 tablespoon strained fresh lemon juice
• Chilled seltzer or club soda
• orange slice for garnish

Preparation:

In a tall glass, combine the Cointreau, the orange and lemon juices, and four ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the orange slice.

Mike’s Biscuits and Sausage

For the biscuits:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• Pinch of salt
• 3 oz. (6 tbsp) cold butter, diced
• 8 oz buttermilk

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together.

[It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.]

Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Do not make them too high or the outside could become over browned by the time the inside is cooked.

Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.
If you start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the gravy:

• ½-pound ground breakfast sausage
• 1 cup minced button mushrooms
• 2 tablespoons butter
• 4 tablespoons all purpose flour
• 3 cups cold milk
• 1 tbsp bourbon whiskey
• Salt and pepper to taste

Sauté the sausage and mushrooms until they are cooked and the sausage has released as much of its fat as possible. Remove the mixture with a slotted spoon but DO NOT drain the grease.

You will need it to make the roux. (I said this was delicious, not health food.)
You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 4-6 minutes. [You are going for a ‘tan to medium brown', about the shade of ice tea. If you go any darker, you will not get the thickening you are looking for.]

Now, start adding the cold milk a little at a time, whisking incessantly. Once you have added all of the milk, whisk for an additional minute and then add the sausage mixture back in. Continue to whisk as the mixture thickens. When you reach the desired consistency, add the bourbon and salt and pepper to taste.

Odds are, your biscuits are golden brown and ready to serve right about now!

Roasted Bosc Pears w/Almond Cream

Ingredients:

For Pears:

• 2 tablespoon butter
• 2 tablespoon olive oil
• 2 Bosc pear, halved
• 2 tablespoon water
• 2 tbsp vanilla sugar
• 1 cup blanched almonds, toasted (reserve 2 tbs for garnish)

For Almond Cream:

• 1/2 cup powdered sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 2 tablespoons plus 1 teaspoon all purpose flour
• 1 large egg
• 1 large egg yolk
• 1 tablespoon Amaretto
  

Preparation-Pears -

Preheat oven to 375°F. Melt butter with oil in small ovenproof skillet over medium heat. Add pear halves, turning to coat. Arrange pears, cut side down, in skillet; sprinkle with water. Roast 15 minutes and then sprinkle with sugar. Continue to roast until tender, about 5 minutes more. Core roasted pears and set aside to cool.

Preparation-Cream -

Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended. Once pears are cool, fill core cavity with cream, garnish with reserved almonds and serve.

The Melting Pot-Brookfield, WI

Chez is not a fan of chain restaurants. The cookie cutter décor and clone-like food tends to diminish his appetite rather than excite it. On a recent trip to Brookfield, Wisconsin however, a notable exception was found in the form of a fondue-themed establishment called “The Melting Pot.” Now while it is true that the establishment has been around since the 70’s, the limited number of franchises helped keep this establishment of his radar and the existence of this place was news to him.

So, how was the food? Well, before we can start to write about that we have to talk about the ambiance … and the staff. The décor was excellent, with just enough of a hint of retro-70s to keep you interested without going overboard into gouache. Dark woods and real paintings decorated the open walls and added an air of a bachelor-pad to the place. Now, since each of the Melting Pots is allowed to decorate their establishment as they please, I cannot speak about the ambiance of other locales… only the one in Brookfield, but if that location is an indication of other franchises, I’ll have to make a trip to another, just to reminisce about the good-old 70s.

The staff, specifically our waiter, was a pure jewel. He was polite, friendly, helpful, explained all of the nuances of the place, and made some very good dining suggestions for us. Again, if he an example of the caliber of the staff of these establishments, they hire very good people, train them well and they are incented to remain with the organization… and this speaks well of management.

Now… on to the food. We opted for the ‘4-course’ specialty of the month, a Polynesian-themed food extravaganza that began with cocktails. I had a traditional Mojito, which was just the right balance of sweet and mint. Sheb chose the Mango Margarita, which she found to be fruity and refreshing and she was well pleased with her choice.

The appetizer course was an interesting concoction of shredded Gruyere, sake, and wasabi… all heated to perfection in a ‘at the table’ double boiler and garnished with chopped scallions. The ‘dippers’ were the standard fare… apples, bread (3 types), and assorted veggies. This appetizer could very well have served as a meal but this was just a hint of what was to come. 10 out of 10 for this fondue fiesta of flavor!

The salad course was an interesting change on the standard offering of lettuce in a bowl. The Melting Pot offers their salad in the form of wraps (3), garnished with honey toasted almond slivers and served with a ginger/honey dressing-dipping sauce. WOW!

As the main course arrived, we wondered if we could finish it! (Sheb wondered… I had no doubt!) The proteins; Ahi tuna, teriyaki steak, succulent pork, shrimp, lobster, delicate veggie-filled dumplings and chicken accompanied the veggie tray filled to the brim with mushrooms, broccoli, and potatoes. Plenty of food here, and all of it requiring just the quickest of ‘bath’ in the boiling cauldron of flavor that found its home in the center of our table.

And then on to the dessert course (like we needed more food)… a simple combo of white chocolate, amaretto and brandy heated to perfection at the table and served with chocolate brownie cubes, white and chocolate marshmallows, mini rice-crispy treats, bananas, strawberries, pound cake cubes and a slice of cheese cake. (Can you say, “Sugar-induced coma?”)

The Melting Pot, at least the one in Brookfield, Wisconsin is well worth a return visit by Chez and his soul-mate but if you are up in the land behind the ‘Cheese Curtain’, feel free to swing in and see if you agree.

- Chez