For Chef John Murcko of Firewood on Main, the holidays don’t have to be about elaborate meals or fussy presentation — what matters most is sharing food that brings people together.
“There’s nothing greater than having people into your home and enjoying great food,” he said. “Or coming into the restaurant,” he adds with a laugh.
One of Murcko’s favorite ways to celebrate is with a fondue night, a tradition that’s as interactive as it is indulgent. Murcko serves his fondue with steak bites, fresh fruit and crusty bread, encouraging guests to mix and match flavors as they please.
“It’s really great for families and friends to get together,” he says. “It’s not too complicated for people if you start off the process right. It’s very easy for the host once it’s made and everybody’s sitting down.”
The key, he says, is all in the technique. It starts with a base of wine, or apple cider for a non-alcoholic option, then, thicken that base with a slurry of cornstarch and water.
“When you’re emulsifying cheese into wine, you have to slightly thicken the wine to the consistency that you want your fondue to be,” Murcko explained. “If you just try to blend the cheese into the wine and the shallots and the garlic in the beginning, it will separate.”
Once the base is ready, he whisks in a balanced blend of European cheeses, using enough of the fattier cheeses to ensure a creamy finish. As the cheese is added, whisk passionately, Murcko said, which results in a smooth, rich fondue that can bubble and crisp without breaking.
A fondue pot is ideal for serving, keeping everything warm and gooey through the evening, and he recommends the Swissmar Sierra Cast Iron Fondue Set on Amazon. But if you don’t have one, Murcko said a cast iron pan works just as well — it holds heat beautifully and can be reheated if it starts to cool. And for many fondue lovers, the best part is what’s left behind.
“So many of my friends and my wife love the crustiness of the cheese that cakes on the bottom,” Murcko says. “That’s people’s favorite part.”
When it comes to hosting for the holidays, Murcko said the key to pulling off a stress-free meal is having everything ready before you start cooking — the mise en place principle foundational in professional kitchens. If everything is measured, chopped, diced and sliced first, then all that’s left is the cooking part, which takes a lot of the pressure off.
But if you want a break from that responsibility, Murcko said they’re happy to host at Firewood, with winter menus and warm drinks woven through their offerings — for adults and kids too, so the whole family is happy.
Try out Murcko’s fondue recipe to wow at your next winter gathering.
Chef Murcko’s Classic Cheese Fondue
Ingredients
– 2 cloves garlic, minced
– 1 shallot, finely chopped
– 3/4 cup dry white wine
– 1 teaspoon cornstarch mixed with
1 tablespoon cold water (slurry)
– Pinch of nutmeg, to taste
– 16 oz Val d’Aosta Fontina cheese, shredded
– 10 oz Emmentaler cheese, shredded
Instructions
– In a medium saucepan, bring the garlic, shallot and wine to a gentle boil.
– Whisk in the cornstarch slurry until the mixture begins to thicken slightly.
– Gradually whisk in both cheeses, a handful at a time, until smooth and velvety.
– Season with a pinch of nutmeg to taste.
– Transfer to a warm fondue pot and serve immediately.
For dipping:
Crusty sourdough bread, tart apple slices, ripe pear wedges, sautéed mushrooms, grilled steak cubes, cooked shrimp and a mix of pickles — all perfect for soaking up that rich, melty cheese.
