Although bell bottoms have come and gone out of style since the 1960′s, I think that long forks loaded with toasted bread and a communal pot filled molten cheese should never be passé. Fondue will always have a place on our table. And no one makes this retro delight better than chef and co-owner Chris Kobayashi of Artisan in Paso Robles, California. Their fondue recipe with porter and smoked Gouda fondue served with garlic toast, andouille sausage, and broccolini is a dining must that we order every time!
Artisan is a longtime supporter of our work and the Earth Day Food & Wine Festival. (In fact Shandi has confessed that she would love to be in the field with us counting bugs and weeds.) Not only will they be at the festival’s main event on Saturday but chef Chris will serve a tantalizing multi-course dinner Friday night at our first Farm to Fork Dinner and Tour hosted at Tablas Creek Vineyard.
Several of Chris’ recipes can be found at FindEatDrink.com, each of which would be perfect for tonight’s Central Coast Wine Day Twitter Chat (#CCWineDay). Winelovers all over will be cracking open a bottle of Central Coast Wine (soooo many to choose from) and enjoying a virtual tasting using the #CCWineDay hashtag.
So grab a glass and get ready for cheesy goodness.
Fondue Recipe | Smoked Gouda With Porter
Yield: A bit more than 2 quarts.
- 4 ounces butter
- 1/4 cup + 2 tablespoons All-Purpose flour
- Melt butter and whisk flour in, cook for five minutes to make roux
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 cups Porter beer (we use Anchor Steam)
- 3 cups heavy cream
- 12 ounces cheddar, white
- 12 ounces smoked Gouda cheese
- Tabasco to taste
- Salt and pepper to taste
- Make the roux as stated above and then add the Dijon mustard, Worcestershire sauce, porter and cream.
- Take care to stir and not boil the sauce.
- After all the liquid ingredients have been incorporated fully add the cheese in small chunks, whisking continually as to keep the sauce from boiling or breaking.
- Once the sauce has been incorporated taste and season with Tabasco, salt and pepper.
- Strain sauce and hold in double boiler.
- At the restaurant we serve this with garlic toast, andouille sausage and broccolini but anything will work.
Chris notes that the fondue can be served with anything.