Filling Fondue Foods and Full-Bodied Wines

1. Begin with the established, Swiss-inspired fondue: melted gruyre and Swiss cheeses served with toasted bread.

2. For heartier dishes, travel to Switzerland's neighbor Italy and make beef and tomato rag with parmesan, ricotta cheese and a side of skewered meatballs. Crusty semolina garlic bread is a must.

3. If you would rather not stray from the U.S., whip up Massachusetts and Maryland-style thick seafood chowder. Serve with a side of mini crab cakes, potato croquettes, and some pan seared baby scallops.

4. For adventurous types, travel further East for your fondue theme and stop in Thailand. Whip up a peanut/soy sauce for your pot and surround it with skewered beef, chicken, and shrimp.

• Skip the bread and offer Asian-style crisps in this case. Don't forget to season the meat and poultry with sesame seeds.

5. Entertaining the more spicy types this weekend? There's always India with its tasty and healthy curry recipes.

• Curry vegetable fondue is unforgettable when served with thinly sliced lamb kabobs. Pay a visit to an ethnic grocer-there are lots of great Indian grocers on Route 106 in Hicksville-and be sure to include fresh flat breads and pitas.

• Pick up some tea leaves and brew them in a large soup pot for at least an hour before your guests arrive; the aroma of fresh-brewed tea will soothe your guests as they enter your home.

For more information on specific recipes from around the globe, visit www.epicurious.com.

Onto the party libations...don't forget the wine!

• A full bodied Cabernet will go perfectly with the menu above.
  
• Don't stop there-set up a wine bar on a side table for them to choose from and offer reds and whites with the appropriate glasses.