{"id":16806,"date":"2017-04-24T13:33:14","date_gmt":"2017-04-24T18:33:14","guid":{"rendered":"http:\/\/brubakers.us\/?p=16806"},"modified":"2017-04-24T13:33:14","modified_gmt":"2017-04-24T18:33:14","slug":"national-cheese-fondue-day","status":"publish","type":"post","link":"https:\/\/brubakers.us\/?p=16806","title":{"rendered":"National Cheese Fondue Day"},"content":{"rendered":"<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33170981813\/in\/datetaken-public\/\"  title=\"Untitled\"><img loading=\"lazy\" src=\"https:\/\/c1.staticflickr.com\/4\/3929\/33170981813_f5c0ddc842_z.jpg\" width=\"480\" height=\"640\" alt=\"Untitled\"><\/a><\/p>\n<p>Did you all know that April 11 is National Cheese Fondue Day? I had no idea either until we heard about it the night that Lesa (one of my coworkers in Kansas City) and I went to dine at the Melting Pot that evening. <\/p>\n<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33171033343\/in\/datetaken-public\/\"  title=\"Untitled\"><img src=\"https:\/\/c1.staticflickr.com\/3\/2914\/33171033343_e8295f029c.jpg\" width=\"480\" alt=\"Untitled\"><\/a><\/p>\n<p>Our table, which incidentally is also her usual table (she eats there once a week), was next to their massive wine room. <\/p>\n<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33983936675\/in\/datetaken-public\/\"  title=\"Untitled\"><img src=\"https:\/\/c1.staticflickr.com\/3\/2859\/33983936675_35687ddae3.jpg\" width=\"480\" alt=\"Untitled\"><\/a><\/p>\n<p>We started with the Quattro Formaggio, which happens to be Lesa and also our server&#8217;s favorite flavor of cheese fondue.<\/p>\n<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33140432344\/in\/datetaken-public\/\"  title=\"Untitled\"><img src=\"https:\/\/c1.staticflickr.com\/3\/2870\/33140432344_741abb6d05.jpg\" width=\"480\" alt=\"Untitled\"><\/a><\/p>\n<p>We opted for the basic seasoned court bouillon which is the complimentary cooking method. You have to pay extra for the other (fancier) types but this one was perfectly fine. I found it aromatic and flavorful. <\/p>\n<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33984512645\/in\/datetaken-public\/\"  title=\"Untitled\"><img src=\"https:\/\/c1.staticflickr.com\/3\/2856\/33984512645_9a9a9e286c.jpg\" width=\"480\" alt=\"Untitled\"><\/a><\/p>\n<p>These are the different meats I chose. I basically did a third regular sirloin, a third teriyaki-marinated sirloin, and a third Memphis-style dry rub pork. <\/p>\n<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33171554493\/in\/datetaken-public\/\"  title=\"Untitled\"><img src=\"https:\/\/c1.staticflickr.com\/3\/2877\/33171554493_355382e588.jpg\" width=\"480\" alt=\"Untitled\"><\/a><\/p>\n<p>Lesa did half and half of the two types of sirloin, regular and teriyaki. <\/p>\n<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33171555043\/in\/datetaken-public\/\"  title=\"Untitled\"><img src=\"https:\/\/c1.staticflickr.com\/3\/2948\/33171555043_d8dd626b91.jpg\" width=\"480\" alt=\"Untitled\"><\/a><\/p>\n<p>They also give you a variety of vegetables and sauces to go with the meats. <\/p>\n<p><a target=\"_blank\" href=\"https:\/\/www.flickr.com\/photos\/ching\/33827072282\/in\/datetaken-public\/\"  title=\"Untitled\"><img src=\"https:\/\/c1.staticflickr.com\/3\/2833\/33827072282_3b13ee3c5f.jpg\" width=\"480\" alt=\"Untitled\"><\/a><\/p>\n<p>We were both really stuffed at the end so we skipped the chocolate fondue finale, which I&#8217;m told is the best part. I guess this will be a good reason to bring Brian there next time we are in the area.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Did you all know that April 11 is National Cheese Fondue Day? I had no idea either until we heard about it the night that Lesa (one of my coworkers in Kansas City) and I went to dine at the Melting Pot that evening. Our table, which incidentally is also her usual table (she eats [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[1362,2002,1106,2895,32,2894,2893],"_links":{"self":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/16806"}],"collection":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16806"}],"version-history":[{"count":9,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/16806\/revisions"}],"predecessor-version":[{"id":16815,"href":"https:\/\/brubakers.us\/index.php?rest_route=\/wp\/v2\/posts\/16806\/revisions\/16815"}],"wp:attachment":[{"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brubakers.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}