Fly On Little Wing: Hip-Swinging, Rock 'n' Roll Fondue

The July installation of the monthly Queso Diego meeting called upon the meltiest of cheeses for the scrumptious occasion.

Members gathered at City Farmer's Nursery, our one-stop, organic gardening shop, for the grand and over the top meltdown.

Photo by Larry Stein

Here, over fifty fermented curd-loving folks gathered around the perimeter of eight fondue pots and a boundless spread of sweet and savory dippers in the grip of frenzied, fondue fun.

The kind of fun that people will do unspeakable things for.

Photo by Larry Stein

The garden fresh veggies

The perfectly-cubed breadbits, pretzels, meats, potatoes, chippolini onions, asparagus, and sausages.

Photo by Larry Stein

The dried fruits, pound cake, shortbread, madeleines, wafer biscuits, ladyfingers, marshmallows, strawberries, bananas, grapes, and meaty strips of pork-heavenly, bacon.

Photo by Larry Stein

We fluttered and flurried about, making no haste in our preparations knowing well that good food takes time.

The cheeses aplenty:
Gruyere, Cheddar, Fontina, Swiss, and then some.

We were even treated to cheese-stuffed empanadas with a savory-spiced chutney.

Our slow descent into curd chaos was accompanied by a fair share of homemade brews, honey mead, and a select few bottles of red and white.

All followed by a dessert fitting of cheese royalty. A butterscotch fondue packed with almond brickle chips, and bits and bobs of English Toffee.

Our pièce de résistance, dessert fountain was deliriously executed in chocolate,

and much enjoyed by this festive bunch of 'cheesy' folks.

While playing the understudy and waiting in the wings, I came out from the 'fun'due woodworks to reveal my cheesiest costume from the bygone era, a Memphis Flash of fondue, the big dipper himself...

Only I was a fierce, lip-snarling, female Elvis, who was fixin' to fry up some sage for my goat cheese and nutmeg, steaming, hot pot of burning love.