290719 Mon Nov 04 07:30:29 -0800 2002 1 27 General Chowhounding Topics 0 1579195 For anyone that's interested, the dippers I used for my vegetarian cheese fondue were: lightly steamed asparagus spears grilled baby leeks portobella mushrooms balsamic roasted pumpkin (thanks Simon for the idea!) pomodorino tomatoes roasted new potatoes and purple potatoes rye bread The fondue was a basic combination of grueyere and emmental plus dry white wine and a dash of dry sherry. It was such a huge hit that we decided against going to see the bonfire and fireworks in the pouring rain and warmed ourselves by the blue parafin flame of the fonduepot. Mon Nov 04 07:30:29 -0800 2002 0 Hallie 1 1579205 Mmmm, it all sounds so delicious. What a great variety of strength and relaxation in flavors. Mon Nov 04 11:22:39 -0800 2002 1579195 0 kc girl