Restaurant Review: Franck's, and a recipe for Three Cheese Fondue

Franck's is a charming and elegant French American restaurant in Holladay. Their chef is a creative genius, to say the least. They have a simple menu with new specials regularly. And they have a new soup. Every. Day. Every day a new soup is born! And never again remade! Simply amazing! The day we tried The Soup was a Peanut Butter and Jelly version of soup. Sounds terrible, right? It knocked the socks off soup. It was the best soup I have ever had! It was more of a Thai Peanut soup, with a hint of Watermelon. His creations are not the typical pairings, but undoubtedly amazing!

They serve a renowned Meatloaf, which is a saucy cake of  shredded meats, on top of a loaf of whipped potatoes and squash, and served with a fruity lavender sauce. 

I fell in love with their Pan Seared Sea Bass that is served with a lychee flavored curry sauce, an Asian tropical fruit. 

We also tried their fondue, and have tried to duplicate this at home. Their dish is a three cheese fondue, made from Gruyere, Swiss, and Emmental cheese, flavored with Kirsch, a cherry flavored liquor. They served cubed French bread 

along side it. 

1 clove garlic, peeled

1 cup white wine, or 1 cup white grape juice 

1/4 cup apple juice

1 lemon, juiced

1/2 lb. Swiss cheese, shredded

1/2 lb. Gruyere cheese, shredded

1/4 lb. Emmental cheese, shredded 

2 Tb. cornstarch

1 Tb kirsch, or maraschino cherry juice

Freshly grated nutmeg

Rub pot with garlic, and discard. Add wine and juices to pot and bring to simmer. Grate cheese and toss in cornstarch. Add one handful at a time to liquid in the pot. Stir and let it melt before adding more, until all the cheese is added. Don't over heat, let bubble, but not boil. Add kirsch and nutmeg. 

(Emmental cheese is another type of swiss cheese, and may be omitted/substituted. Appenzeller is another fun cheese to use in a fondue). 

Transfer to fondue pot. Serve with any of the following: cubed bread, roasted potatoes, diced ham, diced sausages, cubed cooked chicken, apples, pears, asparagus, and steamed carrots, broccoli, or cauliflower.