Often associated with the '60s and '70s, fondue has a long tradition that started in the mountains of Central Europe long before it made its way to American tables. In this class Marie Rutherford delves into fondue’s history to teach us about fondue both classic and contemporary; savory and sweet. You’ll make traditional fondue moitié-moitié with gruyère and vacherin fribourgeois cheese along with garlic, white wine, and Kirsh; as well as the aromatic coq au vin broth fondue (made of garlic, mushrooms, fennel, and chicken stock). You’ll fill the table with sourdough bread, crispy roasted potatoes, vegetables, and meats. To end the party, you’ll dip fresh fruit into chocolate fondue infused with dried cherry, almond, and anise. Time to get our apres-ski on!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.