On Monday, Sept. 23, Geja’s Café, 340 W. Armitage Ave., will tell all to participants in the Secrets of Fondue cooking class. Led by General Manager Nancy Firth, this informative class is modeled after Geja’s popular and long-running Wine Maker Dinner series. “People call frequently asking for recipes and help with their home fondue sets. so we thought we’d offer hands-on instruction,” says Firth.
Participants will cook along as each of the four courses is demonstrated and tips for shopping, preparation and variations will be discussed. The featured entrée for this class will be The International, with an entrée of beef tenderloin, jumbo shrimp and boneless, skinless breast of chicken. Each course will be complimented by a glass of specially selected wine from Geja’s extensive list.
Geja’s Café specializes in premier fondue dinners—four course meals prepared and shared by diners—beginning with traditional Swiss Gruyere cheese fondue, crispy house salad with tangy Dijon vinaigrette, entrée fondue of lobster tail, jumbo shrimp, sea scallops, beef tenderloin and/or breast of chicken served with fresh vegetables and eight distinctive dipping sauces, and delectable chocolate dessert fondue, served with fresh fruit, marshmallows and Schmeissing’s poundcake, topped with orange liqueur and flamed tableside.
The cost for the “Secrets of Fondue” class is $48 per person and covers the class, meal, wines, tax and gratuity. The two-hour class will begin at 6 p.m. Seating is limited and reservations are required. For reservations and further information, call (773) 281-9101. |
