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In the 1960s beef fondue for dinner was a treat our family enjoyed. Small chunks of beef were cooked on forks then dipped in "fondue sauces" before eating. The only problem with this procedure was the time it took to cook the meat, and the length of time you had to wait between bites while the others cooked their meat. One evening Darrell commented " Someday I am going to figure out a way to have beef fondue without starving"! And many years later, he did!

Darrell decided to look for a large cast iron cauldron to use for a "fondue pot", thinking a pitchfork would be ideal to thread the steaks onto the tines for cooking. Ironically, the first cauldron came from our Aunt Helen at the Big Trails Ranch near Tensleep, Wyoming. Uncle Jack had bought her a "pot" at an auction-to plant geraniums in!! Darrell later found another cauldron on the farm of our sister-in-law, Kay, in Nebraska, which had belonged to her father.

In the mid-eighties, Darrell and Verna began catering "Pitchfork Fondue" for an occasional wedding reception, Fourth of July celebration or family reunion. Then requests came from organizations across Wyoming, and later from regional and national groups having meetings here in the Equality State. One that we remember well, was a dinner for members of the Wyoming Legislature hosted by the Wyoming Association of Conservation Districts in Cheyenne, Wy. in a blizzard in January. Outdoor cooking was intended for nicer weather!

Another was for the Western Regional Deans of Agriculture and Directors of Extension for seventeen states including Alaska, Hawaii and the territory of Guam, at the University of Wyoming Research Center in Grand Teton National Park, in August. They presented Darrell with a formal resolution commending him for a gastronomical dinner and his hospitality.

It was on a camping trip in the Wind River Mountains of Wyoming that Darrell, our oldest son, Jay, and friend, Dennis Baker of Iowa began talking about establishing Pitchfork Fondue as a seasonal business in a permanent location. Later Darrell felt that God showed him Jackson Hole was the place to begin. In the summer of 1997, a corporation was formed and Pitchfork Fondue was set up on a working cattle ranch outside of Jackson Hole, Wyoming.

Guests came from near and far to savor juicy tender steaks cooked in just minutes on the tines of a pitchfork, accompanied by our family's favorite fondue sauces. Another specialty, hot homemade potato chips, were devoured with gusto. Fresh fruit salad, crisp lettuce salad, rolls, beverages and homemade brownies and lemon bars complimented the meat and potatoes.

In the spring of 2000, Pitchfork Fondue moved to Pinedale, Wyoming. and is now located at the Pinedale Rodeo Grounds, one-eighth mile south of town. This site is also the location of the world famous Green River Rendezvous and the Rendezvous Rodeo held annually the 2nd weekend in July.

Pitchfork Fondue was filmed by "Taste of America" in September 2004, and
featured on the Travel Channel every fifth week from April 2005 to February 2008.

"Pitchfork" has seating for 240 guests under terra-cotta colored canopies, with the magnificent Wind River Mountains in the background. Telephone 307-367-3607 to reserve your seat for a truly delicious steak dinner.