Fondue rendezvous

Fondue is one of the best ways I know of toPeople drank too much and ate too little.
bring friends, family, (and of course) lovers closerSomeone burned his wrist on the electric burner.
together. Dining above a steamy fondue pot,One pot didn't heat the cheese right and a layer
dipping pieces of sweet crisp apple into meltedof wine settled over the Gruyère. My
brie and sharing everything from a bottle of winestepmom's drunken buddy hoarded that cheese
to bites of chocolate covered strawberry, itfor himself. I had to give her credit, though. Each
couldn't be more cozy.diner had a Christmas dish with separated
When I was in the 8th grade I had my four bestpockets to sample lots of different dressings. The
friends over for a lunch date during summerfondue pots worked like little luminaries on her
break. Each of them was supposed to bring anfestive table runner. They mimicked the dimmed
item to dip, and although two of them flaked out,chandelier and filled the room with warmth.
one of them had a dad that catered parties in theMy fiancé and I have tried two fondue
60s. A host at heart, he must have understoodrestaurants since we've moved to Chicago. The
my mission and he loaded her up with treats. Isecond place was low and dim like a wine cellar. In
poured vegetable oil into my mom's vintage potthe main room there was a single spot light on a
and lit the little tin burner. Amy revealedLatin guitar player. He winked at me when we
Tupperware bins with teriyaki chicken, peppercornwent by. The back bar was filled with curious
steak, and mozzarella cheese rolled in breadcrumbpeople, my empty stomach was making itself
mixture - all in perfect cocktail sized bites. We satvocal, so I wasn't upset that the moment we
on a table cloth on the kitchen floor so we couldordered a glass of wine our table was finally
watch the magic in the pot. We predicted whodelivered. I don't remember what the food tasted
we'd be at twenty-five and pinpointed the bestlike, and I certainly couldn't tell the color. This is
character traits in each other. I had evenalways suspect when ingesting raw meats. The oil
color-coded the plastic ends of their skewers tokept popping out of the little ceramic pot and I
best match their personalities. Amy was orangewas sure some bubbled into my wine. This was
for her artistic uniqueness. Alisa, purple for hernot the fondue experience I had been expecting,
shy nature. Nothing went unnoticed or underbut as it is with most things food-related, it's good
appreciated that afternoon.to try new things.
One Christmas my stepmom had a fondue dinnerWe made fondue at home after that, with a
party for over twelve guests. It was an ambitiousrecipe he'd found and improved upon. It was
effort, and she orchestrated every piece sheexactly the way I'd wanted it: rich, creamy, and
could control, but instead of an intimate gatheringoften shared from the same skewer.
of friends and family, it turned into holiday chaos.