Jim Thomas and his crew will again be bearing pitchforks in the ‘American Gothic’ style, ready to cook steaks using their own customized fondue vat and ‘secret ingredients’ for the second Lind House Association Pitchfork Fondue Steak Fry held on Friday, September 6, from 4:30 pm to 7 pm at Hermann Heights Park.
When cooking for large groups, Jim keeps a couple four-tine forks busy; each tine holds four steaks at a time. It takes three minutes to reach medium rare once the steaks are plunged beneath the surface in a spit of smoke. You do the math, that’s a lot of steaks! And Jim assures us, the pitchforks are immaculately clean.
In addition to mouth-watering steaks, the menu also features corn on the cob, Swedish brown beans or bourbon baked beas, a beverage and Dairy Queen ice cream treats. Take-outs will also be available.
Pitchfork fondue is a tradition that originated with the cowboys in the American West. Cowboys had to be out on the range all day and were unable to come in to have a meal. It appears the idea was born to have a pot of oil boiling outside and cowboys could come and cook pieces of meat as they got the opportunity for a break.
Proceeds from this event will be used to fund Lind House maintenance projects. Your support is gratefully appreciated.
Advance ticket sales for members available for a limited time. Tickets can be purchased online at pitchforkfondue.eventbrite.com. Tickets can also be purchased at the New Ulm Chamber, Hy-Vee, Cash Wise Foods or call 507-354-8802.