On Valentine's Day we hosted a small gathering for a fondue party. Andrew and I supplied two types of cheese fondue, one Gruyere/Garlic and one Irish Cheddar/Guinness, and an assortment of meats, roasted potatoes, and fruit for dipping. The guests contributed cocktail makings, breads, salad, some chickenfoo (the vegetarian meat substitute that
(
Read more... )