Let Low Spark Fondue Spark Up Your Next Party.
We can’t imagine anything more fun than a fondue party in winter. And the crew behind Low Spark Fondue knows how to make a splash with a spread! Fondue is fantastic when you make it a meal, which their team will do in an over-the-top, at-home experience.
Plan to drink some Jackson Hole Winery wine and kick back while they make you dinner. But there was so much more to the meal than cheese and bread. The dinner spread is billed as “cheese with steaze” and is guaranteed to “spark up the party.”
Think traditional fondue, except with more unique accompaniments like parsnips, pears and cornichons — plus a decadent beef tenderloin!
For the Fondue:
Low Spark Fondue owner Meghan Chopus‘ mission is to bring a classic après-ski vibe to private homes in an upscale way. She has been catering for 25 years, but shifted her focus to fondue when she saw the need to offer something unique last year.
While any event can be customized, her typical spread includes local bread, pears, apples, roasted mushrooms, parsnips, potatoes and cornichons. To elevate the meal, she also serves traditional sliced beef tenderloin on a bed of shaved Brussels sprouts with a wild mushroom sauce. Topping it off is a traditional Swiss roll and/or chocolate fondue. Chopus likes to add festive touches like cocktails with local spirits and kirsch or nice bubbly.
She finds that the sweet spot for fondue parties is between 12 and 20 people, but she can serve for up to 50. “The experience is fun, glamorous and a really rad thing to have after skiing,” she says.
