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Catering AT HOME / Small group Catering
Specialising in private dining and small group catering, Annina, at Edelweiss Fine Swiss Food is a qualified and experienced chef, committed to sourcing the best seasonal local produce.
Guests will enjoy a tailored dinner, prepared and cooked in the comfort of their own home, while enjoying warm, friendly Swiss hospitality. We’ll look after it all, from the food to the glassware and everything in between.
We’ll create a 3-course menu for up to 12 guests.
Menus can range from an authentic traditional Swiss cheese fondue using our house mix of swiss cheeses or Zurich style pork strips with a champignons sauce served with crispy butter roesti, we have many recipes to choose from.
All the preparation and finishing is done for you so you can sit back and enjoy.
We look forward to working with you to create a special dining experience.
Guests will enjoy a tailored dinner, prepared and cooked in the comfort of their own home, while enjoying warm, friendly Swiss hospitality. We’ll look after it all, from the food to the glassware and everything in between.
We’ll create a 3-course menu for up to 12 guests.
Menus can range from an authentic traditional Swiss cheese fondue using our house mix of swiss cheeses or Zurich style pork strips with a champignons sauce served with crispy butter roesti, we have many recipes to choose from.
All the preparation and finishing is done for you so you can sit back and enjoy.
We look forward to working with you to create a special dining experience.
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Cheese Fondue Dinner
We hold pop-up dinners in local community halls
Please check our home page for location and date of the next Pop-up Dinner
The first recipe for cheese fondue dates to 1699, when it was referred to as ‘Käss mit Wein zu kochen’, which translated to ‘to cook cheese with wine’. Some say that the practice began with Alpine farmers in Switzerland who would cook up wine, garlic and herbs with cheese as a way to use up their leftovers during when fresh food was unavailable during winter.Farming families would gather up hardened cheese, plop it in a pot, called a caquelon, that had been rubbed down with garlic and then splash in some wine and melt it over a fire. While its roots may have been in the mountains, the practice migrated down the slopes and it was also eaten by those in the towns, where Gruyère cheese was a favourite ingredient.
Book us for an authentic Swiss cheese fondue that can be enjoyed all year round in your own home or at a venue of your choice. I only use artisan cheese from Switzerland for that authentic Cheese fondue at its best. Imagine your home or venue of your choice transformed for one night like a Chalet in the Swiss Alps.
Please check our home page for location and date of the next Pop-up Dinner
The first recipe for cheese fondue dates to 1699, when it was referred to as ‘Käss mit Wein zu kochen’, which translated to ‘to cook cheese with wine’. Some say that the practice began with Alpine farmers in Switzerland who would cook up wine, garlic and herbs with cheese as a way to use up their leftovers during when fresh food was unavailable during winter.Farming families would gather up hardened cheese, plop it in a pot, called a caquelon, that had been rubbed down with garlic and then splash in some wine and melt it over a fire. While its roots may have been in the mountains, the practice migrated down the slopes and it was also eaten by those in the towns, where Gruyère cheese was a favourite ingredient.
Book us for an authentic Swiss cheese fondue that can be enjoyed all year round in your own home or at a venue of your choice. I only use artisan cheese from Switzerland for that authentic Cheese fondue at its best. Imagine your home or venue of your choice transformed for one night like a Chalet in the Swiss Alps.
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