Alibi V.13 No.20 • May 13-19, 2004 

Gastrological Forecast

Before you volunteer to host a fondue party you should probably 1) own a fondue pot, 2) know how to make fondue and/or 3) spend a moment or two considering what the cost of such an endeavor is going to be. I hadn't really given much thought at all to any of those things before I proposed fondue for a co-ed baby shower to be held at my house. Now, of course, I know it's likely that a dozen of your closest friends, no matter how young or capable in the kitchen, all own fondue pots. In fact, they'd be delighted to bring them to your place—and leave them there. I think this is because most people don't know how to make fondue, though as I know now, it's not really very hard, just labor intensive. There are pounds of cheese to be grated and giant blocks of chocolate to be smashed to bits with a hammer. Which brings me to the second reason why nobody has fondue parties anymore: It's surprisingly expensive. Cheese, chocolate and cream are all more dear than we'd like them to be but never more so than when you're buying in bulk. Granted, I made enough melty-dippity goodness to feed a (drunken) army, but next time I think I'll feed them filet mignon instead.