cheese fondue (vacheron fribourgouis & gruyere) - when I bought the vacheron, I told the cheese shop staffer that it’s so great and how restaurants don’t use it, she responded “of course not! It’s expensive! If they used vacheron, they couldn’t make a profit!” - oh so true...
Fondue toppers - ciabatta, Granny Smith apples
organic beef kielbasa
cornichons
way too full so no dessert... sigh...
I took a post-fondue nap so might have a blood orange now.
Originally Posted by
StuckInYYZ
I suspect the state AG will sue the organizers if they don't organize anything this year. (not kidding)
Good point! The show must go on...
Originally Posted by
thelark
friend of mine is an amazing pit master here. He like my photo on the local group. Made me very proud.
aww big kudos :-)