Fondue-ing It

Fifteen days later and we up at Der Fondue Chessel have stuffed thousands of pie holes with cheese (“would you folks like our traditional blend of Emmental and Gruy√®re, or … Continue reading Fondue-ing It

Gee, Thanks

Tomorrow, Thanksgiving arrives with gallons of gravy and pumpkin pie and dredges of “gapers” — the tourists we love to hate because they keep our bank accounts open and drive … Continue reading Gee, Thanks