Photo by Adam Finkle

Fondue is a mountain classic, not to say a cliché, and it's hard to think of a riff on melted cheese or chocolate that we haven't tasted—and usually loved, cliché or not. Salted caramel is a classic that's been reheated to trendiness the last year or so. But hot salted caramel fondue takes both culinary concepts to a whole new level. Chef Clement Gélas at Powder presents it in a traditional pot—or caquelon—with pound cake, caramel sauce, whipped cream and some extra salt on the serving board. Dive in.

Powder at the Waldorf Astoria, 2100 Frostwood Drive, Park City, 435-647-5500

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