kttobin

Dear Don Rockwellians-- I'm hosting a fondue fest this weekend, featuring 3 kinds of fondue (cheese, broth, and chocolate), plus some traditional Swiss side dishes (zopf, spaetzli, nuesslisalat, etc.). I'm mapping out the logistics, and have run into some questions: * Does anyone have a recommended recipe for cheese or chinois (broth) fondue? I was an exchange student to Switzerland in high school, but paid much more attention to eating the fondue there than to preparing it. * How can I keep the fondue pots sufficiently hot on my dinner table without having to buy a fondue set? I might be able to borrow one pot from a friend, but since we'll be 8 people, we'll probably take 2 tables and thus necessitate two pots. Can I use a regular pot atop a hot plate? Are there any battery operated hot plates, or will I have to deal with a cord? What about putting it on a rack above tea lights? (or does that only work with tea kettles?) Thanks! - KT

Hello Rockwellians-- I learned about this forum from a chef at the Dupont Circle farmers market a few weeks ago, though this is my first post. I live in Chinatown and like to cook elaborate, locally-sourced meals for friends and co-workers. (Last week was a four-course Italian affair--molto benne!) By day, I am a government consultant, but by night I do a different type of consulting--freelance catering of small dinner parties. So, if you want to host a meal for 4-8 people, I'll work with you to plan the menu, then will take care of the cooking. When I have a website up and running, I'll post it. In the meantime, if anyone has been a caterer in the past and would like to pass along some pointers, I'd be very appreciative! Nice to "meet" you all -- Katherine