The Ultimate Fondue Party
Don’t deny it- everyone loves a great fondue! It’s warm, gooey, delicious, and fun to eat! In this special class we go off the traditional route to learn a fondue that has an equal fitting at a leisurely brunch or dinner party as it does at a tail gate party!
Sharp, nutty and aged cheddar is molded by a crisp lager beer and spices to make a treat for any age! Grab some toothpicks as we show you how to specially prepare a few very unique dippers for the pot. No plain raw veggies on a stick here, we will carefully pair our melty goodness to the perfect match.
Then, we dive into our next fondue – Swiss chocolate with brandy (can be made non-alcoholic too). It’s a showstopper when it’s served with roasted banana, marshmallows and graham cracker dippers!
No double dipping! Once will be enough.
No experience is required! We will send you the equipment and ingredients list, which are easy to find and you may already have them in your home kitchen. You would need the following essential ingredients:
You will have an opportunity to interact with the Chef and ask questions throughout the session.
Prepare your mis-en-place and cook your rice ahead of the session, grab your drinking glasses, and get ready to join a fun virtual cooking party! Ticket is on a per-person basis. Please note our class time is in the Eastern Time Zone!
Chef Mark has a rich family history with food. His grandfather ran the busy San Francisco produce market, his grandmother was a whiz at anything Italian, and his mother is a winemaker. At a young age he attended the Institute of Culinary Education, then moved to Northern California to work in the kitchen at the famous Auberge Du Soleil in the Napa Valley.
A lengthy career working with gourmet food products gave him an opportunity to work closely with hundreds of the world's top chefs and culinary professionals. After much travel he developed a deep passion for gourmet ingredients and embarked on a personal journey, opening his own artisan cheese shop and catering company encompassing all his dedication for food, cooking, and the passion of good eating.
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