The Melting Pot has locations in more than half of the United States, even one in Canada, but you may not know that its humble, one-store startup days began right here in Maitland back in 1976.
It makes sense. The “Saturday Night Fever” era of the ’70s saw the fondue craze, which trickled in in the 1950s, hit a fever pitch, but the dish is far older, dating back to its French-Swiss origins in the early 18th century.
“It was a peasant food of sorts originally,” says Robert Frady. “A way to use up two- or three-day-old bread that had gotten stale. You dunk the bread in melted cheese, and it softens back up.”
Frady’s own history goes back a bit, too. He started with the company as a server in the early 1980s up in Tallahassee. Today, he and partner Dale Wallace have owned the Longwood outpost for 30 years.
“I’ve seen it all!” he tells me. “Back when it opened in Maitland, there was one kind of cheese; you could only get beef or chicken, and we had one kind of chocolate.”
Today, The Melting Pot menu has seven or eight cheeses and an array of proteins.
“We’ve got gluten-free options, vegetarian options, even vegan options,” says Frady. “We have one vegan cheese course, lots of vegetables and Impossible meatballs with a mushroom pasta to extend the choices and one vegan chocolate. Vegans can come and have all four courses here, just like everyone else. The Melting Pot has definitely expanded fondue over the years to incorporate everything that’s out there.”
This makes November — which happens to be Fun with Fondue Month — a great place for anyone to hit them up. But, says Frady, fondue has always been a special way to eat. And now more than ever.
“There’s one thing that’s always carried across the decades, and that’s the communal nature of the experience,” he points out. “And especially today, when you could be at a restaurant and see an entire family on their cell phones not interacting with each other, fondue has a way of almost forcing you to do it, and in a fun way. Everything about the experience is enjoyable.”
The Longwood store’s recent makeover has seen upgrades throughout, including private rooms for anniversaries and other occasions guests may want to celebrate.
“But I feel like the larger shared experience is one of the greatest things we offer.”
Of course, you can still make it at home. And from who better to take suggestions than La Femme du Fromage Tonda Corrente.
“One of my favorite ways to ‘fondue’ is with Gjetost, a Norwegian brown cheese made from the whey,” she explains. In fact, we included a Gjetost fondue recipe in a 2020 story about Cheese Lover’s Day.
Gjestost is cooked low and slow to caramelize the sugar, turning into a thick, fudgy cheese that’s more like caramel.
“When melted with a touch of vanilla, some heavy cream and a little extra brown sugar, it’s amazing. Hit it with a splash of cognac, too! It’s silky and smooth and amazing with bananas, bacon, apples or drizzled even on French toast or ice cream. You’ll swear it’s not cheese! But it is.”
A double-boiler style pot is required to do cheese or chocolate fondue, says Frady, who’s had success making fondue at home.
“We’ve had lots of fun doing larger parties with the neighbors, but to be honest, I’d rather come here,” he says, laughing. “It’s a lot more work than you think, especially if you’re trying to do four courses. But it’s definitely fun to try.”
Recipes are everywhere, he says (though The Melting Pot does sell a cookbook of its own concoctions), as are proper fondue pots.
“Our own cheese offerings have expanded so much. Right now, my favorite is the Brie & Bacon, which builds on our Alpine Classic with brie. And everything is better with bacon. But people at home can take those basic cheeses and use their imaginations to create endless recipes.”
Now through year’s end, The Melting Pot will be working with longtime partner, St. Jude’s Children’s Hospital, to raise money.
“It’s our 20th year as a partner with St. Jude’s,” Frady says. “To date, The Melting Pot has raised more than $16 million. Last year, our store was among the top fundraisers. We hit almost $50,000.”
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From now through Dec. 31, guests who donate $10 to St. Jude Children’s Research Hospital will receive a Donate and Dine card valid for $20 toward a future purchase. Donate $20 and get $40. Plus, something else guests love: the Prize Wheel.
“Five years ago, we added it. It sits right in our lobby, and it’s really helped us increase our fundraising efforts. If guests donate $25, they’ll get the $20 gift card and get to spin the wheel, which has some really fun things on it that people love to win. The minimum prize value is $20. They get so excited about spinning the wheel, and the best part is that every penny of every donation goes straight to St. Jude’s.”
Doing something good is another layer of fun with fondue, now through New Year’s Eve.
“And the cards can be given away to someone else as gifts, too,” he notes. The holidays are about memories, so, too, he says, is fondue.
“This is a participatory thing, and at the end of the day, I think that’s what people love most about it. They come here for occasions and make memories. You’ll hear guests at their tables saying things like, ‘Remember when we came here for…?’ For me, it’s one of the most rewarding parts of what we do here.
The Melting Pot has two Central Florida locations: 1200 Commerce Park Drive in Longwood, 407-862-8773 and 7549 W. Sand Lake Road in Orlando, 407- 903-1100; meltingpot.com
Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more foodie fun, join the Let’s Eat, Orlando Facebook group.
