Cheese fondue with bread and veggies started us off. Then the main course with two fondue pots; one with broth and one with oil. Meats for cooking included chicken, beef, pork, shrimp and crab. We also tried tortellini, mushrooms and one brussels sprout.
After a break to drive down to Bolack's to see the light show we devoured the last course; chocolate dessert fondue. Bananas, mandarine oranges, grapes, strawberries, marshmallows and fruit cake we used as carriers for the Devine dip. Yummy. Full tummies!!
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