You have reached your limit of 3 free stories. A story preview is shown instead.
To view more stories
(If your subscription is current,
click here to Login or Register.)
Pitchfork Fondue Still Going Strong
More than 10 years ago we reported on a "hot" new idea in cookery: Pitchfork Fondue.
At that time, Merv Brandt of Craven, Saskatchewan, had just start a catering business serving up whole beef roasts and steaks cooked in a giant vat of oil on the end of a pitchfork (Vol. 16, No. 5). The highly entertaining idea
..........
You must sign in, subscribe or renew to see the page.
You must sign in, subscribe or renew to see the flip-book
Pitchfork Fondue Still Going Strong AG WORLD 27-2-23 More than 10 years ago we reported on a "hot" new idea in cookery: Pitchfork Fondue.
At that time, Merv Brandt of Craven, Saskatchewan, had just start a catering business serving up whole beef roasts and steaks cooked in a giant vat of oil on the end of a pitchfork (Vol. 16, No. 5). The highly entertaining idea caught on fast and over the past 10 years Merv has refined the idea and traveled thousands of miles catering to events of every kind.
He cooks up meals in minutes in a 100-year-old cast iron cauldron that holds 40 gal. of oil. His catering trailer holds an entire kitchen where he does other cooking as well. Meat is fondued at 385 degrees, which locks in flavor and prevents oil from penetrating the meat. It takes just 3 1/2 min. to fondue 25 steaks.
Pitchfork Fondue has been such a success Brandt started selling franchising the concept, setting up franchisees with everything needed to succeed. "You've got to see one of our events to understand just how successful and entertaining it is," he says.
Contact: FARM SHOW Followup, Merv Brandt, Merv's Pitchfork Fondue, Box 190, Craven, Sask. S0G 0W0 Canada (ph 306 543-3388; Website: www.mervspitchforkfondue.com).
To read the rest of this story, download this issue below or click
here to register with your account number.
