The Beacon Hill Hotel & Bistro launches a special Fondue Sunday Night Dinner series. These dinners will begin Sunday, December 14 and continue until the Spring.
They will feature classic fondue in the French style with pots suitable for sharing between 2 to 4 guests. The fondue is offered at the official recession proof price of only $26.00 per pot. You’ll be treated to a piping hot pot of Classic French Fondue (250 ml Abymes Tradition Vin de Savoie, (white wine from the French Alps) and pinch sea salt (see recipe below) served with small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipollini onions, and cauliflower and rustic bread locally sourced from Iggy's Francese, which has a nice open texture like a Poilane.
The Sunday night offering will run as a special in conjunction with regular dinner service, which runs 5:30PM – 10:00PM. Reservations are recommended by calling 617-723-7575.
Here is also the Recipe for Chef Jason Bond’s Classic Fondue:
2 grinds white pepper, from a mill
5 passes fresh grated nutmeg
2 ounces Berghof Bio Appenzeller, grated
2 ounces Laguiole, grated
2 ounces Gruyere du Fort, grated
1 tsp Kirschwasser
1/2 Tablespoon cornstarch
Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
In an enameled cast iron fondue pot, add the wine, salt, pepper, and nutmeg. Bring to a boil and add the grated cheese all at once. Whisk over heat until the cheese has melted. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.
Adjust the seasoning and serve hot.
Beacon Hill Hotel & Bistro
25 Charles Street