Autumn has always served as the outdoor stellar entertainer, with the pleasant weather and rustic hues. This year is especially true, as we seek outdoor spacing to offer family members dining variety. Reinvent the classic Swiss fondue by offering individual dipping sauces. The classic Swiss fondue utilizes Gruyere and Emmentaler cheese, melted into simmering wine with a hint of garlic, lemon, and kirsch. Personally, I prefer brandy instead of kirsch. This fun self-dipping, utilizing small forks with long handles, allows the chef-du-cuisine to offer cubes of focaccia bread, broccoli and cauliflower florets, mushroom caps, asparagus tips, Brussels sprouts, cubed filet mignon, shrimp, and lobster. I like to pre-sear the beef in butter in brandy and lightly sauté shrimp and lobster medallions in butter and garlic to prevent raw protein from being dipped directly into the lovely cheese fondue. There are many choices of fondue coatings, including blue cheese, savory, chocolate, or oil for cooking. So, welcome the north breezes with this hands-on styling from the European Alps. It will provide creative moments for dynamic dining. © Kelly McBride Loft