The Melting Pot Just Started Their Restaurant Week Special Menu and You'd be Crazy to Miss These Fondues

The Melting Pot just started their 12-day restaurant week special -for only $35 per person! It’s running January 14th-19th & 21st-26^th, and let me tell you, you don’t want to miss this delicious event. 

There’s the 4 Course Experience with 3 different entree fondues to choose from, a new cheese fondue, a fresh salad and then to finish, chocolate fondues.

Sometimes when Steve and I go, I don’t order off the special restaurant week menu and opt for my menu favorites, but not this time. 

We ordered the whole lineup and it truly was the best MP fondues we have had!

These are the options and we started with …

We began with wine, a velvety Sav Blanc, which went well with the Pesto Walnut Swiss Cheese Fondue. It had creamy fontina, raclette, Gruyere and Parmesan cheeses swirled with white wine, garlic, fresh pesto and cracked black pepper, then topped off with chopped walnuts. 

I wasn’t sure how I’d feel about this, and Steve and I ate every bite- it was divine. The pesto gave it just enough of a kick, and the pepper and garlic blended well with the various cheeses. 

The walnuts added perfect crunch with the dippers of apples, pretzel bread and grapes, and our server, Bobby Joe, brought out a sublime balsamic to dot the top of the cheesy morsels, and that was the perfect complement to each bite.

The second course freshened our palates with a Pear and Arugula salad. Fresh arugula greens tossed with our homemade champagne vinaigrette, sliced pears, Gorgonzola cheese, honey roasted almonds and dried cranberries.

All entrees are served with fresh vegetables and a variety of unique dipping sauces as well as our court bouillon cooking style, which is what we got. 

More cooking style options are available for additional charge, and vegetarian and gluten free alternatives available upon request.

 Each guest can choose one of the following:

The Wayne: Jalapeno filet mignon, chicken & vegetable potstickers, herb coated chicken breast & pacific white shrimp.

The King of Prussia: Cold water lobster tail, filet mignon & sriracha lime shrimp- this! this! this! and some chicken too.

The Audubon: Herb-coated chicken breast, pacific white shrimp, atlantic salmon & sesame wasabi-coated ahi tuna.

The Fourth Course- dessert of course! We got two fondues for dessert, I enjoyed the flaming turle with a bit of sea salt and caramelized nuts and flambeed, and Steve enjoyed the Cookie butter crunch chocolate fondue- which was a dream! 

Silky, smooth white chocolate blended with sweet and creamy cookie butter, honey roasted almonds and a hint of caramel. it was gingerbready and smooth, and went perfect with our Melting Pot coffees ( always so great!).

All too soon, it was over. Truly a fabulous meal and you should get here too for the Restaurant Week specials. 

$35.00 per person

*tax, drinks and gratuity not included. Coupons and other discounts are not valid with this menu special with the exception of chocolate covered strawberry coupons.

610-265-7195

The Melting Pot is located at 150 allendale rd ste 2100

king of prussia, pennsylvania.

 get directions

Hours of operation

Monday-thursday: 4:30pm-10:00pm
friday: 4:30pm-11:00pm
saturday: 3:30pm-11:00pm
sunday: 3:30pm-9:00pm

Pictures by Stephen Trimble.

Special Thanks to the King of Prussia Melting Pot manager and team!

We Know You'd Never Make These Grilling Mistakes

With the warm days of mid-summer come the delicious flavors of grilling and outdoor BBQ cooking. However, most people really don’t know how to grill properly, often making mistakes that turn great cuts of meat into rubbery dinner.

1) Don't overcrowd the grill. Don't make the rookie mistake of favoring quantity over quality. Yes, everyone is hungry, but by crowding that meat you are compromising on the best part about cooking over open fire: the crust. Don't succumb to peer pressure! Cooking in shifts might take a little bit longer, but no one will be complaining when they bite into the steak you just grilled perfectly.

2) Don't jump the gun. The enemy of mess-free grilling is a cold grill. If you've just turned the fire on and are itching to get going, DISTRACT YOURSELF. Defer to the nearest toddler for inspiration on messes that take 10 seconds to make and 10 minutes to clean, because you'll need at least 10 minutes to heat a gas grill and 20 to heat a charcoal grill. We repeat: heat the grill fully before you start cooking, or your food with stick so badly, you'll want to throw your grates out and start over. Be patient. It will be worth the wait.

Let your meat rest for at least 10 minutes before you slice it. Photo Credit by Kosher.com

3) Skip the sauce. We know, it's called barbecue sauce. Ignore that compelling logic and avoid using sugary sauces at all cost. You're so great at grilling that you don't need to hide your meat behind sweet, heavy sauces that coat your grates and cause ugly flare ups. Use spice rubs to flavor your meat, and if you MUST use a sauce, use it only at the very end.

4) Menu Plan. We get it, you're gaining confidence and embracing your inner grill master, and that's awesome. Do yourself a favor though, and plan for some non-BBQ items on the menu. It's a good idea to make sure you have some food that can be cooked indoors or prepared in advance, so you don't overwhelm the grill, or the griller. If you're entertaining, having food that's ready to go right away will take a load of pressure off, so you can man the fire, stress free.

 5) Start with a clean machine. But seriously, even if your grill isn't a machine (aka, charcoal, for the purists out there), making sure your grates are clean before you get started will help you avoid any fiery accidents or food that sticks to the grill. You wash your pots and pans in between uses; same principle. We shouldn't have to explain this one too hard. Invest in a new grill brush whenever you see loose bristles.

6) Leave the lid alone. Have some confidence in yourself. You are well on your way to grill mastery, so don't stop now! After searing your food on the hot section of your grill, move it to the cooler section and close the lid. Don't peek, either. You know how your grandmother used to get annoyed at you when you would crack the oven open to look at her sponge cake? Same thing. A watched steak cooks unevenly, or however that saying goes.

7) Let your meat rest. You did it. You cooked a steak that is so beautiful, it rivals any Instagram photo you've seen all day. Fight all urges to slice into it for at least 10 minutes. Yes, ten whole minutes are necessary for your meat or chicken to rest before you start cutting! The juices that got released during cooking need to redistribute in order to give you a juicy, flavorful protein. Skipping this step WILL result in dry meat. (The only exception to this rule is meat that's been cooked sous vide and then finished on the grill. No wait time necessary, and consider that a reward for cooking sou vide like a regular pro.)

8) Grill beef at room temperature. Ever been to a restaurant (you know who you are!) or cooked a steak that had a perfectly charred crust, cooked for the right amount of time, but when you cut into it, the interior was a hint away from still mooing? Firing a cold steak will result in meat that's cooked unevenly. Allow your meat to come all the way to room temperature before cooking for best results every time.

9) Cut against the grain. There's no chance you haven't heard this tip before, so stop ignoring it. Meat muscle fibers generally run in one direction, and you want to slice the meat across those lines of muscle fibers. Yes, it makes a difference! Even if you have one of those weird cuts of meat that has a grain that switches direction half way through, do it. The difference between shoe leather and melt in your mouth could literally be the angle that you are holding your knife.

10) Use the right tools. Thinking you can grab those handy tongs you use in your kitchen to flip those burgers? Think again. You need tools that are formulated to keep you safe while grilling, primarily by keeping your hands away from fire (profound, we know.) Use long handled tongs and spatulas only, and be on guard to swat away wandering plastic forks attached to people who are itching to get their hands on one of your famous burgers straight off the grill. 

Pro tip: use a thermometer with a non-contact infrared sensor for bonus points and perfectly cooked meat.

If you follow these steps, you're well on your way to the best grill season yet. Remember the most important tip of all: outdoor cooking is awesome, so chill out and have fun!

RECIPE: Grilled Chicken Thighs with Pineapple from Kosher.com:

Main ingredients - Ingredients (8)

10 pieces deboned chicken thighs

Fresh pineapple, sliced, for grilling

Marinade

1 tablespoon soy sauce

1 tablespoon oil

3 cubes frozen garlic

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon cumin

Start Cooking

Prepare Chicken

Combine all the ingredients for the marinade in a bowl and add chicken and pineapple slices.

Place in a ziplock bag and squeeze out all the air.

Refrigerate until ready to use.

Grill for only about four minutes on each side, just until the chicken is cooked through. (Check for doneness at the thickest part.)

Grill the pineapple along with the chicken, just for about three minutes on each side.

Note: When taking marinated chicken on a trip, make sure it’s kept cool at all times. I like to put it in the freezer for about three hours before we leave so that it is really cold and can come to room temperature slowly.

These BBQ grilling tips were adapted from Michal Frischman by permission and brought to you by Kosher.com. Kosher.com is the premier site for year-round kosher cooking and conversation, with a huge variety of kosher recipes from top cookbooks and community foodies, plus cutting-edge food videos to entertain you and take your cooking to the next level. You can follow them on Instagram, FaceBook, Pinterest and twitter as @Kosherdotcom. Check out thousands of recipes, articles, and videos on kosher.com!

Just One More Week of Melting Pot's Restaurant Week!

The Melting Pot is debuting a new menu for their Restaurant Week and you have just one more week to get there and enjoy creamy garlicky cheese fondue, fresh crisp salads, spicy and flavorful seafood and meats, and warm, melty chocolate fondue for dessert! 

Four courses for $35 a person- that’s amazing for such a delicious meal.

Steve and I began with drinks in our special reserved booth, and I get my signature drink, the Strawberry Blonde. 

We elected to try the special Restaurant Week menu, starting with the pesto walnut Swiss cheese fondue- with Fontina, Raclette, Gruyère and Parmesan cheeses. 

This was excellent- the walnuts were just enough to give a nutty crunch, and the pesto added smooth undertones that complemented the Swiss cheese. 

Cheesy fondue

We dunked in with rye, sourdough, and Pumpernickel breads, pretzel bread, apples, and veggies.

The second course, a fresh arugula salad with sliced pears, Gorgonzola cheese, honey-roasted almonds and dried cranberries tossed with the Melting Pot’s homemade champagne vinaigrette.

The Wayne entree

The third course offered three delightful selections to choose from: 

The Wayne- jalapeno filet mignon, pacific white shrimp, herb coated chicken breast, and chicken-n-cabbage pot stickers;

The King of Prussia- cold water lobster tail, filet mignon, and Siracha lime shrimp;

The Audubon- herb coated chicken breast, pacific white shrimp, Atlantic salmon & sesame wasabi-coated Ahi tuna.

Steve enjoyed the Wayne while I enjoyed the King of Prussia entrees in the coq au vin cooking style.

For dessert- oh dessert!- we got the German chocolate fondue milk chocolate topped with pecans and drizzled with caramel.

Sunday Brunch on January 29 tops off Restaurant Week with a minted fruit plate, cheesy eggs and fondue, plus French Toast Chocolate fondue. (Brunch is always the last Sunday of every month.)

And don’t miss the special Valentine’s Day Fondue Dinner- Prix Fixe 4 Courses. Tuesday, February 14^th, from 4:00pm- 11:00pm.

Special thanks to the amazing King of Prussia Melting Pot team for creating a wonderful experience for us as always!

610-265-7195

150 Allendale Rd Ste 2100
King of Prussia, Pennsylvania