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Page 72
The Dispatch/Maryland Coast Dispatch
October 25, 2013
Fondue And Much More At Fenwick’s Simmer Time
By JOANNE SHRINER
STAFF WRITER
FENWICK ISLAND – Richard Keith opened Simmer Time in July to offer the area a one-of-a-kind restaurant featuring fondue and chef specialties in an intimate atmosphere. Simmer Time can seat over 100 people with private booths. Each table has table top cooking with an induction stove top installed to place fondue pots and cook everything from an appetizer to a dessert right there. “Our food is amazing,” Keith said. “We call it ‘fun-do’ because it is more of a fun way of eating. It’s a mix of American and Asian flare … once people come in and try it they are hooked.” Simmer Time’s menu starts off with its “Fun-do” options that are a variety of Cheese Melt Pots, such as the Queso Fiesta Melt made of a white cheese blended with pico de gallo, jalapeno peppers and a house simmer stock, or the Three Cheese Melt made of gruyere, goat cheese, bleu cheese, and a house
The Chocolate Melt Down, one of the house favorites at Simmer Time in Fenwick Island, is pictured during a recent evening.
simmer stock and white wine. All Cheese Melt Pots come with broccoli, apples, homemade breads and fiesta chips to dip. “Kids get in here and they are blown away by this,” Keith added. “We have had parents come in with
their kids that usually have an iPad or a smart phone and within five minutes they are so involved with the meal. I think kids love it more than the adults do.” There is a variety of Simmer Pot Entrees that includes a House
Simmer made of beef and vegetable stock with herbs and spices in a wine reduction, and an Eastern Shore Simmer made of lobster and shrimp broth with lager and local crab seasoning. There is a wide range of entrée selections to accompany the Simmer Styles such as steak, seafood, chicken and pork that are also served with Japanesestyle rice and a vegetable medley. “This has never been done before,” Keith said. “We use reduced broths so they are flavorful broths topped with the sauces you would dip them in, so it gives a whole different flare to the fondue entrees.” The Full Monty is a four-course option that includes a salad bar, a Cheese Melt Pot, a Simmer Style with two entrée selections, and a Chocolate Melt Down, which is a combination of chocolates served with dipping treats of strawberries, bananas, soft pretzel nuggets, marshmallows, crisped rice treats and pineapple chunks. Other options are Chef Specialty Rice Bowls, such as the Honey Peanut Chicken, Chicken Chow Mein, SEE NEXT PAGE
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