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It’s a classic hostess dilemma. You’d love to have some friends over for a casual dinner party, but you don’t cook. Or maybe you do, but you’d rather just relax and enjoy your friends.

Why not invite everyone over and let them cook? Your guests will be instant chefs with some simple ingredients and a bubbling fondue pot. Fondue parties, an entertaining craze when the Bee Gees were hummin’ through the hi-fi, have made an impressive comeback, and it’s easy to understand their enduring popularity. Gather folks around a simmering crock of Emmenthaler and Gruyère cheese, add a bottle of good wine, and you’re almost guaranteed a great, lively  dinner party. When Shannon and Kyle Kuhlman decided to toss a party, the “no-cooking” advantage of fondue was very appealing.  Shannon  admits, “I am not a cook AT ALL!” 

So the couple decided that fondue was the perfect solution. Shannon likes using Evite.com (online party invitations) because it builds anticipation. Shannon explains, “Everyone can see who else will be there and keep up with the plans!” You don’t need a gourmet kitchen to host a fondue party, but you do need some basic equipment. The most important, of course, is the fondue pot or “caquelon,” as it’s called in Switzerland, where fondue is said to have its origins. The standard rule of thumb is one fondue pot for every four guests.  Mike Hobbs, owner of The Melting Pot in the University City Loop, suggests buying good quality forks with plastic or wood handles. “Stainless steel two-pronged forks designed for fondue are the best because the tines are hooked on the end for easy piercing.” And when planning your courses, don’t stop with bread and cheese! Consider seafood dipped in a simmering broth, or perhaps bite-sized morsels of chicken and steak cooked in seasoned oil. And then, of course, there are the delightful aromas and delectable flavors of chocolate fondue that are always crowd pleasers. Because your guests will be “cooking” and dining at the same table, the table settings should be attractive as well as functional. For the Kuhlmans’ event, interior consultant Judi Lang outfitted the party tables with an artist’s eye, fashioning a creative blend of colors, textures and shapes. Ovals and circles appear in the glassware and patterned napkins, echoing the spherical elements of the artwork behind the table. Judi said, “For this table, black plates used as ‘mini-chargers’ under white dessert plates gave depth to the setting.”

After hosting a fun evening and clearly proving that too many cooks DO NOT spoil the broth, the couple said good night to their guests with mini-fondue kits and marshmallows tucked inside party bags – the perfect parting gift for the occasion.

Fondue Tips  From Mike Hobbs, owner of The Melting Pot in University City

•    Always use fresh ingredients and make sure they are cut into bite-sized pieces.
•    If you’re serving fruit, try to cut it up close to serving time.
•    Cheese temperatures increase considerably at the bottom of the pot – be careful!
•    When cooking bread chunks, put the fork completely through the crust to keep it secure. You don’t want to have to chase it.
•    Don’t rest your fork in the fondue pot – use it only to stir and cook.  Stainless steel heats up quickly in a simmering pot.
•    Don’t forget to include at least one great wine with chocolate fondue! Try Rosa Regale, a semi-dry, sparkling red wine described as “one of the few wines in the world that truly marries well with chocolate, especially dark or  bittersweet,” by Banfi Vintners.