Cooking Class: Fun Fondue-Making Workshop
Thu, Nov 28th at 11:45AM
Fri, Nov 29th at 6:30PM
Fri, Nov 29th at 6:30PM
Thu, Nov 28th at 11:45AM
Learn the art of fondue in this hands-on cooking class led by Chef Blake. Chef Blake will teach the secrets to making the perfect fondue and techniques for pairing it with the perfect dippers.
Begin this class by learning how to make a perfectly-textured Alpine cheese fondue made with gruyère, raclette and fontina cheeses flavored with white wine, garlic and nutmeg. Dip baguettes and smoked ham into this rich, creamy creation. Then make a savory coq au vin fondue made with bold red wine and served with shrimp, sirloin and chicken. For dessert, enjoy a decadent white chocolate fondue and fruit, pretzels and pound cake to dip.
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Alpine Cheese Fondue
Made with dry white wine, garlic, nutmeg, gruyère, fontina and raclette cheese, and served with baguette, broccoli, grape tomatoes, carrots, green apples and smoked ham
Coq au Vin Broth Fondue
Made with red wine, mushrooms and onions, and served with shrimp, sirloin, chicken and vegetables
White Chocolate Fondue
Made with almond extract, heavy cream, butter and white morsels, and served with apples, bananas, strawberries, crisp cookies, pretzels and cubed pound cake
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Beginner, Date Night, Fun, Holiday
Reviews Guests Left For Other Experiences
Kaitlin
27 Dec 2022
We were honestly very disappointed in this class. Chef Blake was very nice and gave us good cooking tips, but this was a “demonstration only” class which was not at all advertised or stated in the description. Previous reviews made it seem like you could participate, but we were not able to get hands-on at any point which was incredibly disappointing, especially at the price point. There was a lot of sitting around and waiting while the meat/chili cooked in the instant pot. It would have been much better if he had us chop the vegetables or something at least. That way he could have gotten us involved in the “knife skills” portion of the class as advertised. Instead we watched as he did it all (albeit not too much is involved with chili) and described. He was kind to answer our cooking-related questions, but it was a bit of a bore to just sit and watch. As far as the chili goes, a leaner cut of meat would be much more preferable as there was quite a bit of gristle and large chunks of fat that made it less palatable. My opinion may be anomalous, but I’m not a fan of meat gum and I found myself needing to spit large chunks out into the napkin. It was tender enough to fall off the bone, but we all thought it would have been better to be more finely shredded as well. The broth was also more soupy than a chili consistency and the flavor only really became good only after we added in all of the toppings (everyone wanted more seasoning). Overall, while Chef Blake was personable and kind, advertising the class better to reflect the demonstration-only nature and a better cut of meat with more seasonings (prior to cooking) would go a long way.
Jasmine
11 Oct 2022
Chef Blake provided a wonderful experience for my corporate team event! I received a call from him the day before to check-in with me and my group. When I asked for accommodations for vegetarians, he was able to come prepared with an alternative recipe (tofu instead of shrimp). He was knowledgeable and informative about buying good produce, knife skills, prepping food, and cooking. He let us prepare/cook as much or as little as we wanted, he would take over if we wanted to take a break and drink some beer. We had a child with us, and he was inclusive of all ages. I highly recommend this event with Chef Blake!
Outside Reviews for Chef Blake
Rachel K
23 Jun 2022
Blake provided warm hospitality and comforting home cooked food. Honestly the whole experience was good for the soul.
With nearly 15 years of experience under his belt, it's no secret that Chef Blake is passionate about one thing: food. However, if you asked Chef Blake, "food" encompasses more than just ingredients. Being a chef is a profession that he does not take lightly, and he strives to put his entire heart and soul into every endeavor that he has undertaken, including having served as a line chef and sous chef at several well-known eateries and a prestigious steakhouse. With a background in visual design, he sees his culinary practice as another artform that requires methodology, attention to detail and passionate creativity. Let Chef Blake pass his skills and passion along to you!
