Winter Fancy Food Show Finds: extravaGONZO Gourmet Foods

extravaGONZO Gourmet Foods just introduced a unique line of culinary oils at the Winter Fancy Food Show, January 22-24, at the Moscone Center in San Francisco.

The flavors include Jalapeño Lime, Roasted Garlic, Meyer Lemon and Blood Orange. By using a blend of 80% extra virgin and 20% grapeseed oils, extravaGONZO fused in ingredients in an unparalleled way, giving them a bright and bold flavor unlike other oils on the market. The collection also includes classic red and white balsamic vinegars, from Modena, Italy, aged to syrupy perfection. 

“The GONZO philosophy is minimal ingredients, maximum taste,” states owner Tom Stevens. “My motto is bold flavors for bold people, not for the fancy or faint at heart. I ensure that the product line will be a palate pleaser to all — from the seasoned chef who labors over his/her creations, to the parent who comes home from work and has just a few moments to throw a quick meal together.”

Roasted Garlic turns up the taste on everything from steaks to seafood and pasta to dressings, while a drizzle will do wonders for popcorn, pizza and roasted potatoes. Blood Orange will do the same for poultry, pork and fish, with a short pour adding lip-smacking tang to dressings, potatoes and roasted veggies. Meyer Lemon is perfect for giving a summery fresh complement to chicken, fish and lamb, while a splash will enliven roasted veggies, potatoes and dressings. And to add a perfect punch to poultry, seafood and steaks on the grill, use Jalapeño Lime.

To order, find recipes and/or learn more about Tom Stevens, extravaGONZO creator, visit:  www.extravagonzofoods.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