Fondue Fun - NEW!!
Any time is the right time for fondue! Developed in the 18th century, as a way to utilize hardened cheese and bread, fondue first became popular in the US in the 1960s. Learn all about this fun and flexible food preparation option. Create fondues from around the world including Traditional Cheese, Beef Bourguignonne, Tempura, Flavored Chocolates, and Butterscotch fondues. Come see if you are as fond of fondue as we are.
Laurel Severson is a home economist with over 15 years of experience in commercial food service, recipe testing and editing. She lived in England for several years and is an avid cookbook collector. Laurel has been teaching cooking classes in the Twin Cities for many years.
"The instructor was phenomenal! A+! She brought bags and bags of equipment and many recipes which she has tested herself."