We recently spent a bug-free (yay for Colorado!) evening of dining al fresco with our good friends Erik & Emily. Without a real reason to celebrate, we decided a beautiful evening of beef fondue, wine and friends was reason enough!
Our Dinner Menu
- Sirloin beef, ask your butcher to cut it into half-inch cubes, I did!
- Canola oil
- Baked russet potatoes
- Sauteed zucchini
- Mixed greens salad with caramelized walnuts and orange-flavored craisins (Dane & my new favorite salad sweetener)
- Cabernet & Sauvignon Blanc (some red, some white)
- Beer in cozies (come on, backyard dinner!)
- GOOD FRIENDS!
Fondue tip: Heat the oil in a stockpot on the stove until a small chunk of bread sizzles in the oil. Transfer CAREFULLY to fondue pot. Also, I’m a big fan of the electric fondues rather than the ceramic. It just maintains heat better.