Fondue Feast

I brought The Goddess over to my super-groovy love pad last night for a fondue feast. It was decadent and delicious.

The fondue was made with swiss and gruyeye cheese, mixed with white wine and tarragon. A simple rue was used as a thickener.

Dipping items included chunks of fresh Brio bread, pretzels, sautéed mushrooms, carrots, tomatoes, apples, green beans and strips of steak.

In addition we had jumbo prawns with cocktail sauce. I washed it all down with Anderson Valley Brewing Co. Brother David’s Abby Style Ale, while Kim drank something even better – Lost Coast Brewery Tangerine Wheat Beer.

Fondue is fun.