CHICAGO (WLS) — Geja’s Cafe, Chicago’s famous fondue spot, is marking 60 years in Chicago.
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Adam Guillaume, Geja’s director of operations and culinary director, joined ABC7 to share an original recipe.
The pizza fondue was created as an ode to 1971 when they started serving fondue.
The recipe uses meat sauce from Lincoln Park’s Chicago Pizza and Oven Grinder.
Start by adding white wine, cream cheese, shredded mozzarella and shredded provolone to a pot. It will take about 30 minutes to melt.
As it begins to break down, add onion powder, garlic powder and white pepper.
Top it off with pizza-meat sauce and enjoy!
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