We are hiring!

We are currently hiring a back waiter for Friday, Saturday and Sunday evenings. Pay is great and hours are even better: 5 to 11pm on Friday and Saturdays and Sundays from 4pm to 10pm. This is a support position with the potential for advancement into serving positions. 

We are looking for a professional restaurant person who loves people and fast paced environments that sometimes smell like cheese. This position would start immediately.

Please email your resume to: truffletable@gmail.com.

The Best Fondue

  • 1 garlic clove, halved crosswise
  • 1/2 cup to 1 cup good dry white wine or hard cider
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch
  • One pound of great cheeses from Switzerland, such as
  • 1/3 lb Fontina val d'Aosta, shredded; 1/3 lb Gruyère , shredded;1/3 lb 'Wild Card' cheese of your choice, shredded

(We like one of the cheeses to be a work-horse- Fontina- one to be nutty- Gruyere and one to be a bit unusual or smelly.

Suggested accompaniments; cubes of French bread, prepared sausages, cornichon, boiled or roasted potatoes.

Shred the cheeses.  Rub inside of a 4-quart fondue pot with the cut sides of garlic, add wine or cider to pot and bring just to a simmer over medium low heat on your stovetop.

Stir together cornstarch and kirsch in a cup.

Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pattern to prevent cheese from balling up, until cheese is just melted and creamy (do not let it boil). Stir cornstarch mixture again and add it to the fondue.  Continue to simmer, stirring the fondue until it becomes thick, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with your accompaniments for dipping.

Makes 6 servings.

Background photo courtesy of Michele