The Literary Chef on the Fun of Celebrating Fondue Fridays
If fondue is around, it’s a party.
It was bright orange with a wooden handle. A can of Sterno inserted underneath it. The pot was filled with a mixture of Swiss / gruyere cheese and wine, as I recall, and maybe a little brandy. My mother’s bridge guests would use special forks to stab pieces of dense French bread and dip it into the hot, creamy cheese. Once the adults returned to their tables to focus on making that Grand Slam, I would sneak to the refreshment table and enjoy this exotic dish.
