The cheese fondue has been the best. Yes, it's messy, but it's worth it. Here's how it's done:
1 Tablespoon butter
1/4 of a white onion, chopped
1 garlic clove, diced
1 cup beer
1/4 pound swiss
1/4 pound havarti
1/4 pound cheddar
1 round Tablespoon flour
Shred all cheese, coat evenly with flour and set aside.
Heat the butter in a sauce pan, the brown the finely chopped onion and garlic. Add the beer, allow to come to a boil for two minutes to cook off some of the alcohol and then reduce to a simmer for another two minutes. Begin adding the cheese, one handful at a time and whisking constantly.
Transfer to a fondue pot on medium. Serve with crudites or crusty bread. Our favorites were potatoes, mushrooms, cauliflower and broccoli I steamed before hand. Tim particularly liked a garlic bread loaf I sliced into thick slices, toasted and created cubes out of. We also tried apples and tomatoes, which weren't our favorites.