'Fondue has become trendy again," said Julie Joynson, owner of the Epicurean in South Haven.In February Joynson, who trained as a chef at the California Culinary Academy in San Francisco, taught a fondue class at the Center for the Arts in South Haven, and it was so popular that she decided to teach another class.
"You can hardly turn on a cooking show without seeing someone making it," Joynson
said."So many people had heard about the class and wanted to learn how to make fondue."Joynson and Pam Stanek, owner of Ambrosia, share the same space for their businesses.
"As the weather gets warmer, we'll do so more lighter foods," Joynson
said."We'll probably do a class of composed salads such as Salad Nicoise and Cobb salad."
According to Joynson
, composed salads are laid out rather than thrown together, as tossed salads are.Joynson and Stanek met eight years ago when Joynson was a chef at Maplewood Bed and Breakfast in Saugatuck and Stanek was the desk manager.Joynson and Stanek met eight years ago when Joynson was a chef at Maplewood Bed and Breakfast in Saugatuck and Stanek was the desk manager.
uses gruyeres and raclettes, two cheeses made in Switzerland.She
features manchegos from Spain and Maytag blues from Iowa.
"I try to have what my customers want," said Joynson
, a self-professed cheese lover.
The following recipes were provided by Julie Joynson