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[quote=Anonymous]The last few years we did broth fondue (I make a vegetable stock) and I have platters of beef, chicken, shrimp and salmon, plus a variety of veggies. Everyone get fondue nets and skewers and cooks their own, then we get a large sample of sauces and dips. But this year, I want to do something different so I'll be making my twist on surf and turf. We will be having roast leg of lamb and a broiled teriyaki salmon. Plus sides.[/quote]
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