Ward off the lingering chill of winter at this hands-on fondue class, led by Artisanal Premium Cheese Center instructor Holly Cruz. Show up at 6:30pm for the reception, featuring cave-aged cheeses and sparkling wine, then roll up your sleeves and get to work. After a talk about fondue history and preparation techniques, attendees will be set loose on fondue stations equipped with a bounty of cheeses, plus a spread of dippables such as Granny Smith apples, kielbasa, portobello mushrooms and bell peppers. Sip craft beer and red or white wine from the open bar as you chop vegetables, grate cheeses and create your own unique fondue creations to taste and share. Finish the meal by dipping strawberries, banana and shortcake into Cruz’s own chocolate fondue.