We started off with the cheese course: Traditional Swiss Cheese Fondue (Grùyere and Emmenthaler Swiss cheeses, white wine, a touch of garlic, nutmeg, fresh lemon, and Kirschwasser) and the Spinach & Artichoke Cheese Fondue (Creamy Fontina and Butterkäse Cheese blended with fresh steamed spinach, chopped artichoke hearts, hint of Parmesean cheese). In the cheese, we dipped bread cubes, carrots, celery, apples and cauliflower ... all of which were dee-lish-ous!
The cheese fondue and dipping accoutrements. (03/02/05)
After a salad course, they came out with two cooking broths. The Coq au Vin — which literally means "cock in wine" (as in the rooster ... get your minds out of the gutter, people) — consists of fresh herbs, mushrooms, garlic, imported spices and a hearty Burgundy Wine. The other cooking style was Mojo (a Caribbean seasoned bouillon with a distinctive garlic, citrus flair). In the broths, we cooked filet mignon, lobster tail, pork tenderloin, florentine ravioli, andouille sausage, breast of chicken, cajun shrimp and assorted vegetables.
And if that wasn't enough, we topped it off with two chocolate fondue courses: Dark Chocolate, and Milk Chocolate blended with Bailey's Irish Cream. For dipping, we had fresh strawberries, bananas, and pineapple, plus cheesecake, marshmallows, pound cake and brownies. Needless to say, by the time our dinner was done (3 hours later), you had to roll us out of the restaurant! :-)
"I hate fondue. I'm always losing my bread."
— Angela Chase, in My So-Called Life.
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