Learn the art of fondue in this hands-on cooking class led by Chef Blake. Chef Blake will teach the secrets to making the perfect fondue and techniques for pairing it with the perfect dippers.
Begin this class by learning how to make a perfectly-textured Alpine cheese fondue made with gruyère, raclette and fontina cheeses flavored with white wine, garlic and nutmeg. Dip baguettes and smoked ham into this rich, creamy creation. Then make a savory coq au vin fondue made with bold red wine and served with shrimp, sirloin and chicken. For dessert, enjoy a decadent white chocolate fondue and fruit, pretzels and pound cake to dip.
Alpine Cheese Fondue
Made with dry white wine, garlic, nutmeg, gruyère, fontina and raclette cheese, and served with baguette, broccoli, grape tomatoes, carrots, green apples and smoked ham
Coq au Vin Broth Fondue
Made with red wine, mushrooms and onions, and served with shrimp, sirloin, chicken and vegetables
White Chocolate Fondue
Made with almond extract, heavy cream, butter and white morsels, and served with apples, bananas, strawberries, crisp cookies, pretzels and cubed pound cake