THE ORIGIN OF FONDUE

For years, fondue dining at Geja's Café has been a favorite indulgence among Chicagoans as well as out-of-towners.  For many, it is a way to celebrate a special event or occasion; for others, it is simply an unforgettable dining experience that's fun to share with friends.

Fondue dining began, not as an indulgence, but rather as a way of life.  Cheese fondue originated in Switzerland from sheep and goat herders:  when they were away from home for long periods of time, they would travel with cheese, wine and bread.  For dinner, they melted the cheese and wine together over a fire and dipped in the bread for a warm, filling meal.

Entrée (hot oil) fondue got its beginnings in the vineyards of Europe.  Workers had little time to eat while they were in the fields harvesting grapes and the winery owners were faced with the unique challenge of feeding everyone.  To accomplish this task, the owners placed heated pots of oil in the fields so the grape pickers could eat whenever they got hungry.  The workers brought pouches of food from home and could eat by simply cooking the provisions they carried.  This saved everyone a great deal of time and helped ensure that the grapes would be harvested at the peak of ripeness.

When Geja's guests share pots of hot oil to cook their skewered foods, they're participating in one of the last forms of communal cooking available in Western society.

THE LEGEND OF PRINCE GEJA

The legend of Prince Geja originated in the Moroccan city of Marrakech in 796 A.D.  The Prince spent his youth high on Mount Tizi in the Atlas Mountains, tutored in the ancient wisdom and understanding of the prophet Mustafa El Said.  Upon reaching maturity, Geja joined the forces of the Amir in the conquest of the Iberian Peninsula.

It was in 722 that Prince Geja was acknowledged to be the most respected of the Moorish princes, having distinguished himself in the monumental Battle of the Quadalquivir River.

Ultimately, it was not in battle that Prince Geja was to win his true place in history.  Upon his return to Mount Tizi the following year, he established the forerunner of today's Geja's Café, featuring the finest wines, cheese and spirits from the world over.

Thus today - thirteen centuries later - the same tradition of hospitality and good taste is alive and well.  And you don't have to climb a mountain to reach it!