What's Inside This Issue
Our winter issue features a classic, three-course fondue dinner (easily adaptable to feed 2 or 4 people) and a St. Patrick's Day dinner that showcases some of the traditional flavors of Ireland.
Tradition Swiss Fondue • Surf & Turf Fondue (beef and shrimp)
Wine Pairings • Fondue Tips • and more
Smoked Fish and Dubliner Cheese Dip • Guinness Shepherd's Pie • Irish Soda Bread
Bailey's Milkshake • Chocolate-Orange Cream Martini • and more