Our annual fondue event has become so popular that seats disappeared faster than cheese on a hot raclette grill! The moment we announced it, we were sold out, leaving many on the waiting list. We did our best to squeeze in as many as possible, but alas, there are only so many tables and chairs to go around. Given the overwhelming demand, we’re seriously considering upgrading to a bigger venue next year.
On what felt more like a Florida spring day than a cozy winter fondue night, 62 eager guests trickled into the Clubhouse at Silverlakes, greeted by glasses of apéro wine and the sound of lively chatter. Soon, the cow bell rung and Joe took charge, and asking everyone to their seats before passing the spotlight to our master cheese maker, Urs Pfister. Urs, the guardian of his secret fondue recipe (which might be locked in a Swiss bank vault for all we know), orchestrated the evening with military precision together with his assistant Urs Brunner. Guests lined up with their réchauds like devoted cheese disciples, waiting for Urs to bless them with his final, magical touches. Once every table had its bubbling pot of cheesy goodness, the room fell into a blissful silence—only the occasional “Mmm!” broke the air. As the last bits of fondue were scraped from the caquelons, word spread like wildfire:
this was the best fondue ever!
But of course, there’s always room for dessert. A delightful spread of home-baked cakes and pastries wrapped up the evening on a sweet note. An extra thank you to all the wonderful home bakers of our club. Full and happy, we all agreed Urs did it again and we can’t wait to do it all over again next year! Until then, stay cheesy and we see you in March at our general assembly.
Text by Vicki Burkhard and Photos by Vicki Burkhard
