Large Plates
Sugarbush Après Ski Fondue
Tucked into the side of the Sugarbush Ski Resort, Chez Henri has been warming up Vermont skiers Parisian style with its bistro menu, huge fireplace, and Italian marble bar for over fifty years. Ski equipment has changed, the Sugarbush Resort developed into a world class skiing facility, and the Green Mountains still cater to a mostly northeastern family crowd. Through all the construction and cultural shifts, however, it is still the Chez Henri fondue served with Red Hen Bakery artisanal slowly fermented crusty bread that lures the après ski crowd in from the cold. This recipe is a nod to Henri Borel and the diamond in the rough he created in what was once the Sugarbush ski school storage room. The cheese is rich and creamy. The green apples and juicy pears help round out the richness of the dish. The vegetables may not be the first on the plate to disappear, but without prompting, skewers soon dive into the plump tiny tomatoes, blanched broccoli and cauliflower florets, still crisp green beans, and tiny roasted potatoes. The bread matters—choose a crusty loaf from an artisanal bakery and let is sit out uncovered for a day. The 18th century Swiss fondue using aged cheese and wine to make stale bread palatable is as much a social eating tradition as it is a culinary one. Remind family and friends that they must not drop meat, bread, fruit, or veggies into the fondue pot. Folklore suggests that anyone who loses their food in the cheese must kiss the person sitting next to them--a peck on the cheek is all that is required. For larger groups and longer tables, Staub Cheese Fondue Pots are perfect for two-at-a-time dipping when set between guests.
