This weekend, J.D. and I celebrated our anniversary (yup, right word, it really has been a year) at the place I took him for his 26th birthday - The Melting Pot in San Mateo. I guess he registered for some birthday club thing, and included in it was also a space to write in your anniversary.
So come January, he received a coupon via e-mail for a free chocolate dessert for two in celebration of the "anniversary." However, the coupon said wedding anniversary, so that was a little odd to me. Rest assured Mom and Dad, we did not get married without your knowing.
Anyways, we all know how crazy I am about all things French, so a nice fondue meal with ambient French music (that later morphed into French rap, or Raï) was really a nice treat.
The featured menu for this month is Alpine Fondue, tapping into fondue's Swiss history. Nevermind they already feature Swiss cheeses in one of the cheese courses.
We ended up going with the four-course meal (And I, of course, kicked off the meal with a passion fruit vodka, strawberry and mint martini):
-Traditional Swiss Cheese Fondue:
Gruyère and Emmenthaler Swiss cheeses, white wine, a touch of garlic, nutmeg, fresh lemon, and Kirschwasser. Served to dip included Granny Smith apples, celery, cauliflower, carrots and an array of three breads.
-California Salad:
Mixed baby salad greens, Roma tomatoes, walnuts, and Gorgonzola Cheese, topped with Raspberry Black Walnut Vinaigrette Dressing.
-Coq au Vin Fondue:
Our own interpretation of the cooking style favored in the French countryside. It combines the flavors of fresh herbs, mushrooms, garlic, imported spices, and a hearty Burgundy Wine. Served to dip included two lobster tails, Dijon marinated chicken, sirloin steak, hefeweizen-marinated shrimp, sun dried tomato ravioli, potatoes, broccoli and mushrooms.
-Yin & Yang (free dessert with coupon, heck yes!):
Half dark chocolate and half milk chocolate, artfully swirled in the same pot for that special mix of flavors, we added some Grand Marnier specially to our fondue for taste! Served to dip included strawberries, bananas, marshmallow treats, graham cracker dipped marshmallows, brownies, pound cake and cheesecake.
YUMMY. We've gone twice now, and I would definitely do it again!
Now enjoy the photos taken from my phone (sorry, the lighting was very dim, so they turned out kind of weird):
martini
cheese course
meats and coq au vin sauce
dessert
So come January, he received a coupon via e-mail for a free chocolate dessert for two in celebration of the "anniversary." However, the coupon said wedding anniversary, so that was a little odd to me. Rest assured Mom and Dad, we did not get married without your knowing.
Anyways, we all know how crazy I am about all things French, so a nice fondue meal with ambient French music (that later morphed into French rap, or Raï) was really a nice treat.
The featured menu for this month is Alpine Fondue, tapping into fondue's Swiss history. Nevermind they already feature Swiss cheeses in one of the cheese courses.
We ended up going with the four-course meal (And I, of course, kicked off the meal with a passion fruit vodka, strawberry and mint martini):
-Traditional Swiss Cheese Fondue:
Gruyère and Emmenthaler Swiss cheeses, white wine, a touch of garlic, nutmeg, fresh lemon, and Kirschwasser. Served to dip included Granny Smith apples, celery, cauliflower, carrots and an array of three breads.
-California Salad:
Mixed baby salad greens, Roma tomatoes, walnuts, and Gorgonzola Cheese, topped with Raspberry Black Walnut Vinaigrette Dressing.
-Coq au Vin Fondue:
Our own interpretation of the cooking style favored in the French countryside. It combines the flavors of fresh herbs, mushrooms, garlic, imported spices, and a hearty Burgundy Wine. Served to dip included two lobster tails, Dijon marinated chicken, sirloin steak, hefeweizen-marinated shrimp, sun dried tomato ravioli, potatoes, broccoli and mushrooms.
-Yin & Yang (free dessert with coupon, heck yes!):
Half dark chocolate and half milk chocolate, artfully swirled in the same pot for that special mix of flavors, we added some Grand Marnier specially to our fondue for taste! Served to dip included strawberries, bananas, marshmallow treats, graham cracker dipped marshmallows, brownies, pound cake and cheesecake.
YUMMY. We've gone twice now, and I would definitely do it again!
Now enjoy the photos taken from my phone (sorry, the lighting was very dim, so they turned out kind of weird):
martini
cheese course
meats and coq au vin sauce
dessert
1 comment:
I LOVE the Melting Pot. That's where we went on our 1 year wedding anniversary. haha Sooo good!
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