Don't worry about TiMow... he thinks his British sense of humor is "oh so funny..." especially when directed at Americans who just can't comprehend its subtlety and nuance.
What she said! You will spend less by buying your own equipment and control the experience a bit better. I make fondue every Boxing Day for my nieces since they were about 3yrs. 6 yrs later, they can't wait for it!
And here is what they bought me for Christmas this year.
Don't use chicken with fondue chinoise, as it's usually not hot enough to kill the various bacteria sitting on chicken meat.
As for kids: a traditional cheese fondue has quite a bit of alcohol in there: the kirsch, the white wine.
My cheese-monger suggested 200g per person - but I agree that it's really a dish that would suggest a serious workout before and after its consumption...
When we were kids, we always had the fondue bourgignonne.
Parents reminded us that we needed to be very careful with the hot oil or a catastrophe might happen.
Used an alcohol burner to keep it hot, on top of it.
What is readily available, for fondue Chinoise, is turkey, more than chicken, as it doesn't disintegrate as easily. Obviously, being poultry, there are still the same concerns, but as long as it's the right thinness (not too thick), there should be no problem having it cooked safely. My bouillon bubbles.
Regarding wine and kirsch in cheese fondue, if done properly and added a bit at a time (wine), most of the alcohol should cook off (steam).
It doesn't detract too much from authenticity, to omit the kirsch, and white wine can be diluted with water, without any adverse effects.
In fact I know someone who just uses water in preference to wine and doesn't get separation or curdling.
I hated fondue with a passion until last christmas when we had it at a neighbours party outside, in the freezing cold over an open fire with lots of people jostling for position, and then it all made perfect sense and tasted just fine. Kids didnt like it though.....Best to try it at home or as someone suggested in some small mountain restuarant after a cold day outside.
Another tip we learnt on Saturday is that it is also quite acceptable to have fondue in summer, BUT in August/ September AND in a place quite high up the mountain (above 1800m or so). According to our neighbour, around that time, you get very fresh cheese which gives one of the best fondue. I, for one, can't wait to try it
For a first try it probably is better indeed to try at home to see if you have a winner. Fondue is one of the easiest meals to prepare.
When we were kids warm black tea used to be mandatory (I think we never had black tea on other occasions) as it helps avoid cheese clots in the stomach (probably simply by being warm, not because it's tea). Additional side dishes like veggies will also help to that end.
Strangely enough, this is what we were always told as kids- and, yes, I did mention it on one of my posts above...but the BMJ (British Medical Journal) actually did a piece of research, as a bit of a joke, some years back- and came to the conclusion it made little difference for most people. Might have been the problem for DB in the days he enjoyed a beer, or two
so 5 kinds of fondue listed so far + chocolate one. (fondue, bourguignonne, chinoise, bressane and vigneronne- never tried the last one).
Of course in Switzerland the favourite meat for fondue is horse.
BTW, if anyone in the Neuch area wants to borrow fondue pots for either meat of cheese fondue (earthenware versus metal)- or a raclette machine or 2, the portion type with little dishes, or indeed the big machine which takes 2 half cheeses for a group, just ask, we are quite well equipped here