Originally Posted by
gaobest
thank you!
vacheron is like $28/lb. I haven’t ever bought cheese at this price point unless it’s the fancy one for a party presentation.
I don’t think our beloved fondue restaurant in Carmel CA uses this vacheron stuff; I’m sure it’s Sysco fondue cheese or Sysco blend of raclette / emmenthaler / Kraft “Swiss” cheeses. I’m sadly convinced that I’m now making fondue better than that beloved restaurant, which is my favorite restaurant in Carmel for the mix of cuisine / service; we have had New Year’s Eve supper there for 6-8 years except 2020. Their dessert fondue doesn’t have broiled (toasted) marshmallow, just regular marshmallow. And no baklava as a dipper.
Somehow the fondue pots only needed 2 hours of soaking and not an overnight soak like last weekend.
Nice! Yes, sometimes it seems like it’s easier to source and apply high quality ingredients at home. Sysco has really set a low bar for ingredients for restaurants. We pretty much no longer go out for steaks now that we’ve found Costco to be a high quality vendor for bulk steaks and tuned up our sous vide process for steaks. Even with vacuum sealing, freezing, and defrosting, the steaks at home beat out anything I’ve had in a restaurant. Though we do appreciate that eating out means less clean up.
Also, that baklava sounds like a real treat! If you’re ever in the Denver/Aurora area, there’s a great shop for takeout baklava and other similar pastries that’s amazingly affordable and very nice quality: Shahrazad Bakery.