A new version of an old
classic, this Gruyere Cheese Fondue was offered and devoured by the guests.
With just a hint of nutmeg along with a dry chardonnay and a bit of brandy,
this fondue was worth every calorie!
Black Tiger Prawns are
sautéed in garlic, fresh lemon juice and a splash of Dry Vermouth to create
an amazing Shrimp Scampi.
Haricots Verde (small
French green beans) were sautéed briefly with garlic, shallots, and toasted
pine nuts for a wonderful vegetable dish to accompany the rest of the meal.