EAT & DRINK

Fondue 152 BY LORN RANDALL PHOTOS BY DANTE FONTANA

Bailey’s & Coffee Fondue

What sounds better on a chilly, Covid-mandated outdoor dining night than warm food shared with friends and family? And what better way to warm your insides than a steaming cauldron of fondue? That was the plan as I headed to Cameron Park to experience owner and executive chef Carie Toeller’s new venture, Fondue 152.

There were some challenges beyond appropriate outdoor attire,

“IT’S PROBABLY WISE THEY DON’T MAKE FONDUE FORKS LONGER AND SHARPER, AS A SWORD FIGHT MAY HAVE ERUPTED OVER THE DESSERT COURSE.”

Brussells Sprouts

Bacon & Brie Fondue

chose three proteins from one of three price ranges: traditional/ decadent/exotic or one from each (“mix it up”). We both chose the latter and landed salmon, filet mignon, lobster, calamari steak, smoked pork belly, and shrimp. What a feast! A little patience was required for the cooking process, due to the cold, but we adapted, overcame (i.e., drank wine), and were rewarded with a great main course. The four house-made dipping sauces (lemon butter, teriyaki, horseradish, orange coulis) and side of sliced, pre-cooked potatoes to grill were a nice touch, too.

It’s probably wise they don’t make fondue forks longer and sharper, as a sword fight may have erupted over the dessert course. We (OK, make that I) chose the Bailey’s and coffee fondue of semi-sweet dark chocolate and Bailey’s Irish cream liqueur with a splash of coffee. The recipients of the warm cocoa bath were pound cake, blondies, Rice Krispies Treats, strawberries, grapes, and bananas. Fortunately, there was such an abundance of food that the other diners observed only minor skirmishes.

Chef Carie has a tasty takeout menu, too (with the current suspension of on-site dining*), so don’t refrain from giving them a call—let’s support each other!

HOURS: 4:30-8 p.m. (ThursdaySunday); 10:30 a.m.-2 p.m. (Saturday-Sunday); closed Monday, Tuesday, and Wednesday TRY THIS: Wedge Salad, House Cheese Fondue, Bacon & Brie Fondue, Caramelized Brussels Sprouts, Lobster Wellington, Filet Mignon French Dip, Bailey’s & Coffee Fondue

DRINKS: Beer & wine namely Chef Carie’s call-out to name all the film stars of yesteryear TAB: $$ pictured on the restaurant wall. Maybe a surprise to Carie, but not to me; HEADS-UP: Outdoor dining; my companion nailed it, recording an A+. A good start for us! vegetarian options; reservations

So, on to the four-course fondue. We started with the bacon and accepted; takeout and delivery brie—a can’t-miss for me. Who doesn’t like warm brie with salty cured menu; exotic meat offerings include meat topped with a dollop of preserves on soft sourdough? This alligator and camel; allow 2-3 hours for the full fondue experience; was a melted version of the cheese board favorite, and along with weekend brunch bread, there were also sliced apples and peppers, cheese, and another surprise: pickles. Course number two—caramelized Brussels sprouts topped with candied bacon butter sauce—was a big hit. We also ordered a bowl of 3275 COACH LANE, SUITE B, CAMERON PARK, 530-350-8078, FONDUE152.COM,   @FONDUE152 rustic potato soup; though flavorful, it was texturally a bit of a miss (for me).

Next, the entrée course—cooked on a raclette grill—where we each *As of press time; call to confirm