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What starts in the Alps does not need to stay in the Alps! Aah fondue...that most hospitable meal and February is the perfect month!
While the menu may be simple, the variations are plentiful!
Traditional Alpine Fontina
Italian Mozzarella and Parmesean
Caribbean Mojo (vegetarian and dairy free)
Late Winter Green Salad with Citrus
And don't forget about what is dipped into the pot! We're going to need a bunch of items. Don’t worry about chopping or cubing beforehand. They’ll be plenty of time for prep work at the event. Please select an item and tell me what you are bringing in the conversation area below. Sera and I will update the list as your responses come in (see example for Tina who is bringing mini-hot dogs).
2 French Baquettes - JEAN
2 Italian loaves - NANCY
1 loaf Olive Bread - VERENA
Small dumplings (potstickers) - AMANDA and SANDRA
Small meatballs - BONNIE (turkey) and SUNDARII
Thin beef strips (raw) - AMANDA
Thin chicken strips (raw) - MARTHA
Shrimp (raw) - AMANDA
Sausage (probably should be beef, chicken or turkey) - VERENA
Ham - MARY
Mini Hot Dogs - TINA
Carrots - ROBIN
Cauliflower - MARY
Zucchini - ROBIN
Corn on the Cob (bite size) - ROBIN
Mushrooms - NANCY
Broccoli - DEB
Pound Cake - LINDA
Angel Food Cake - JEAN
Little cookies (soft) - KRP DIEM and TINA
Pretzels - DEB
Apples - SUE
Grapes - PAT
Bananas - SUE
Marshmallows - KRP DIEM
Cheesecake - KRP DIEM
Strawberries - LINDA and SUE (Good! We love strawberries!)
Pineapple - SUE
Ginger Ale - Mary
Martha has graciously agreed to bring the Waldorf Salad. Everything else on the menu will be ready for you. But, all you will have to dip into the Fondue will be wooden sticks unless you signup to bring one of the “dippers”. Don’t let this list limit your imagination though. If there’s something else you’ve always dipped or have always wanted to dip, let me know and we’ll make you bring it!
It’s going to be a great night!