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X-WR-CALNAME:Slow Food Hong Kong
X-ORIGINAL-URL:https://slowfood.com.hk
X-WR-CALDESC:Events for Slow Food Hong Kong
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TZID:Asia/Hong_Kong
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TZOFFSETFROM:+0800
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DTSTART:20180101T000000
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DTSTART;TZID=Asia/Hong_Kong:20190328T190000
DTEND;TZID=Asia/Hong_Kong:20190328T220000
DTSTAMP:20260513T014343
CREATED:20190313T131327Z
LAST-MODIFIED:20190319T074741Z
UID:1775-1553799600-1553810400@slowfood.com.hk
SUMMARY:Swiss Cheese Fondue Evening
DESCRIPTION:Swiss Cheese Fondue Evening\n \nJoin Slow Food Hong Kong this March (before it gets too warm!) for a cozy evening of cheese fondue – not just any fondue\, but the authentic Fondue Moitié-Moitié (Fondue “Half-Half”): half Gruyère cheese\, half Freiburger Vacherin AOP. Served in the French part of Switzerland in cantons of Fribourg and Vaud\, the fondue is one of the much loved dishes enjoyed by the Swiss and others around the world. \nWalter Kern\, one of our committee members originally from Switzerland\, is generously hosting this special event on the rooftop of his home. \nMenu (subject to change): apéro with finger food; appetizers (traditional Grisons barley soup\, cold cuts\, pickles\, salads); Fondue Moitié-Moitié; tarte Tatin with double ice-cream; some white wine\, tea and water included. \n  \nDetails \nDate: 28 March 2019 (Thursday) \nTime: 7pm (Please do not arrive later than 7:30pm.) \nVenue: rooftop of Walter’s home in Stanley (The full address to be provided to the registered participants.) \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 400 per person for Slow Food members\n\n\nPriority is given to Slow Food members for this special event. Each member may bring 1 non-member\, and other non-members will be put on the waiting list.\nFeel free to BYOB – recommended: dry white (e.g. Arneis\, Côtes du Rhône\, Swiss wine from Lavaux or La Côte\, Chasselas)\, red (e.g. Pinot Noir\, Cru Beaujolais\, Langhe Nebbiolo)\, champagne\nDo not drink and drive!\n\nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/fondue-2019/
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