My veggie fondue came with edamame, artichoke hearts, portobello slices, marinated tofu, asparagus, and two each of spinach-artichoke ravioli and sun-dried tomato. All were quite good, with a choice of five sauces for post-pot dipping: teriyaki (too salty), plum (too sweet), yogurt-curry (just right), Gorgonzola, and green goddess.
Bill's entrée featured teriyaki-marinated sirloin, white shrimp, marinated pork tenderloin, breast of duck, breast of chicken, two large potstickers, broccoli flowerets, and red bliss potato quarters. The latter need to be parboiled for table-side cooking, as they take more than 15 minutes, while everything else cooks in five to 10.
We were too stuffed to consider the dessert fondues, but there are eight possibilities that involve melted milk, dark, or white chocolate and cookies, marshmallows, or nuts. These are served with fresh fruit, cheesecake chunks, Rice Krispies treats, pound cake, and brownies ($15 small, $30 regular).
The Melting Pot has taken the concept of fondue and run with it — and so can you!
Johnette Rodriguez can be reached at firstname.lastname@example.org.