Fondue Special at Beacon Hill Hotel & Bistro

Beacon Hill Hotel & Bistro Extends Its Popular Fondue Dinner Series
By: Beacon Hill Hotel and Bistro
 
BOSTON - March 10, 2015 - PRLog -- WHAT: Boston has been hit with record breaking low temperatures and snowfall this winter. With snow piles reaching 100+ inches and temps regularly dipping below zero, Beacon Hill Hotel & Bistro has extended its popular Fondue Dinner Series to be served every night until the cold weather ceases! The Fondue Special (usually only served on Sundays) features classic, French-style fondue and combined with the cozy Beacon Hill Bistro, it is the perfect way to warm up in the midst of all the snow. Suitable to be shared as an appetizer or to be enjoyed as a main course ($26.00 per pot), guests will be treated to hot French fondue featuring the distinct tastes of Domaine Giachino Abymes from the Savoie, Bergkäse Alpenblumer, Emmentaler and Gruyére Vieux.

Served with rustic, hearty chunks of bread as well as small boiled potatoes and cornichons, guests will be wondering if they are in Beacon Hill or the Alps.  The special will be served during dinner service, 5:30PM to 10:00PM, in conjunction with BHHB's regular menu. Reservations are recommended by calling 617-723-7575.

WHERE: Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com.

WHEN: Available every evening during dinner service from 5:30PM-10:00PM until the spring.

COST: $26.00 per pot

RECIPE: Classic Fondue in French style

Ingredients:

3 oz dry white wine (Domaine Giachino Abymes from the Savoie)

Pinch kosher Salt

2 grinds white pepper, from a mill

5 passes fresh grated nutmeg

2 ounces Bergkäse Alpenblumer, grated

2 ounces Emmentaler, grated

2 ounces Gruyére Vieux, grated

1 clove of garlic, minced

1 tsp Kirschwasser

1/2 Tablespoon cornstarch

Directions:

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. Add the minced garlic.  Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.

Contact
Beacon Hill Hotel & Bistro
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Source:Beacon Hill Hotel and Bistro
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Tags:Cuisine, French, Restaurant, Special Offers
Industry:Food, Lifestyle
Location:Boston - Massachusetts - United States
Subject:Features
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