NEW YORK, Jan. 30, 2014 /PRNewswire/ -- While fondue has been considered a national dish of Switzerland, since the 1930s, it is by decree of Chef Terrance Brennan, who holds the Guinness World Record for creating the largest cheese fondue in 2007 - a literal ton of Gruyere - featured on NBC's TODAY show, that February is Fondue Month.
For 28 days, exclusively at Artisanal Fromagerie, Bistro, and Wine Bar, in honor of our 7th annual Fondue Month, we will feature a different and unique fondue each day, including: "NYC's Best Onion Soup," a classic blend of Gruyere, caramelized onions, and beef broth; "Farmhouse Cheddar," which combines Mary Quicke's spicy English cheddar from her farm in Devon, lardons, and hard cider; our signature "Stilton & White Port," rounded off with crisp winter pears.
The fondue experience is about more than just heavenly food; it's about bringing together friends and family, encouraging conversation, sharing and participating in a heartwarming, relaxed meal. Each year, on Valentine's Day, Chef Mario Batali relishes pots of fondue with his family; he says, "Artisanal means Valentine's Day for the Batalis. We don't want faux romantic luxury, we want the real deal. We share a classic cheese fondue then follow up with a chocolate fondue for dessert. Simple, convivial, delicious."
Your patronage throughout February is also an act of charity, as 10% of the proceeds from each "fondue du jour" sold will be donated to God's Love We Deliver, the New York metropolitan area's leading provider of life-sustaining meals and nutrition counseling for people living with severe illnesses. God's Love cooks and home delivers the specific, nutritious meals a client's severe illness and treatment so urgently require. A non-sectarian organization, with no waiting list, God's Love provides all services free of charge. We at Artisanal could not be more gratified by any partnership.
On your mark, get set, DIP!
Artisanal Fromagerie, Bistro and Wine Bar showcases the formidable creativity and passion of Chef-Proprietor Terrance Brennan who adds playful twists to classic French bistro dishes.
Recalling a Parisian bistro, Artisanal's handsome interior was designed by noted architect Adam Tihany. A mural-sized painting, which had hung in French restaurants since the 1930's, presides over the 160-seat Art-Deco space. In the back of the dining room is the cheese cave, a temperature and humidity controlled room, where a number of the world's finest artisanally-made cheeses are aged to optimum ripeness and peak flavor. Adjacent to the dining room is the wine bar, which boasts 100 wines by the glass.
After its March 2001 opening, Gourmet magazine wrote, "as cheese-intensive as Artisanal is, as profoundly as it caters to the basest of lactic desires, the restaurant may already be one of the best bistros in New York, remarkable even without the cheese."
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SOURCE Artisanal Bistro