Fondue Entertaining

The 18th century Swiss fondue using aged cheese and wine to make stale bread palatable is as much a social eating tradition as it is a culinary one. No other food is associated with apres ski as much as fondue. This Swiss tradition has stolen the hearts of many and I have yet to find someone who frowns at the thought of dipping artisanal bread into a steaming pot of gloriously melted cheese. Fondue is easy. The recipe we share is classic. All you need is our Swissmar Black Enamel Professional Cast Iron Fondue Pot, a pot designed for six people and restaurant use (it will last a lifetime and then some) and some long forks. Our vintage selection of fondue forks is vast and allows for cost and style consideration. Traditionally, because there is so much reaching and dipping, a longer fork makes most sense. Japanese long forks are an option for those looking for three tines and refined, yet always modern, quality forks. European 18/10 stainless steel and teak handled forks are the Swiss traditional fork and you fun retro forks with their 1970s two prong style always feel at home on the fondue table. Setting the mood for a fondue party is a host's dream. It may be dressed up with Kim Seybert Woodland Placemats (they look like a varnished slice of a tree trunk) that catch the ooey gooey cheese as it travels from pot to plate, vintage copper pots filled with all of the dipping accoutrements. We go all out here and serve fondue with boiled peewee potatoes, blanched cauliflower and broccoli (the more colorful varieties such as purple and orange add to a dynamic tablescape), cubes of perfectly roasted filet mignon, apple and pear slices. Our Laguiole bread knife makes easy work of slicing a loaf of artisan bread that has been left to dry out overnight and of course, this meal should be served with a nice vintage and for a truly European experience, pour the wine into a William Yeoward crystal wine carafe or a MATCH Pewter Glass Carafe. The Staub mini fondue pot is a delightful way to celebrate Valentine's day--melt the chocolate and dip strawberries or cherries into it. Cheese or chocolate, fondue is perfect from the autumn equinox until last day of ski season in March.