The Melting Pot (International franchise – 1 in Edmonton, Canada)- Viera, FL-4.5 Stars Looking unflatteringly at my random name generator, I was reminded that I forgot to remove chains from my parameters and lo and behold if one wasn't staring back at me, rather smugly I might add. There it was, just sitting there, The Melting Pot. The Genie of the Generator decreed it and who am I to disagree with a Genie?? To that end, I climbed in the Big Boy Mobile and pointed her north toward Viera and my dining destination. As a Gen Xer, I was familiar with Fondue as the country went through this Fondue craze in the 70s. I swear every dinner party I went to as a child someone had a pot of oil or cheese or chocolate on a burner with stuff to dip. As such, I have to say, I was looking forward to sampling their wares. I was here long ago when they first opened, and I have to say it was outstanding, but then the franchise was sold and the corner-cutting began (sadly). Anyway, for those that are unfamiliar with Fondue, you order your chosen protein and cooking method and they then bring the food and pot to your table. Basically, all the server has to do is bring you raw ingredients and be charming. Jordan was just that friendly and on the ball I mean hey, it’s not like I am gonna complain about how my food is cooked. My waiter was Jordan and he was very personable and on point. I asked for a watermelon cooler to quench my thirst along with a Wisconsin Cheddar starter, and a three-course fondue of Filet, Shrimp and Herb-crusted chicken breast cooked Bourguignonne style sans batter and panko. It wasn't all that long before Jordan returned with the Wisconsin Cheddar, and my drink. I would be remiss here if I didn't mention their outstanding selection of non-alcoholic drinks, and while I went with the Watermelon Cooler, it was a hard decision to reach. The cooler was extremely pleasant to taste. It rang the bell. It wasn't overly sweet and had a very smooth finish leaving a delectable melony taste lingering ever so slightly. The Wisconsin Cheddar was so good, I had Jordan bring another plate of fresh fruits and veggies to immerse in this delicious concoction of melted Fromage. This consisted of Aged Cheddar, Emmenthaler, Sam Adams Boston Lager, Garlic and assorted spices. Delizioso! The key to any good fondue is the dipping sauce. Yes, the quality of protein is important, but that can sometimes be masked by the use of an outstanding dipping sauce. While the filet, shrimp and herb-crusted chicken were very good (the crust is firm and diverse) the sauces really are the stars here. The four sauces are a Curry Sauce, Horseradish Sauce, Steak Sauce and a Gorgonzola Port Sauce. Each sauce was an archetype of its genre, so to speak. They were all quite spectacular in their own right. The Big Boy Says, “If you're in the mood to go out to cook, you can't go wrong with the drink menu and the dipping sauces to be found at your nearest Melting Pot locale” #bigboy #bigboydiningout