Ingredients: Serves 2

• 8 plum tomatoes; peeled, seeded and chopped
• 2 cloves of garlic
• 2 cups of tomato juice
• 10 oz. each Gruyere & Emmenthaler cheese, grated
• 4 tsp cornstarch
• Fresh ground pepper
• Pinch of oregano, dried & crumbled
• 1 T. heavy cream
• 1/4 cup pimento, chopped

Preparation:

Peel, seed, and chop tomatoes. Mash garlic; combine with tomatoes in fondue pot and cook over medium heat until soft. Press through sieve into measuring cup and ad tomato juice to make 1 1/2 cups. Reserve 1/4 cup of tomato puree. Add cheese to the puree that remains in the pot and cornstarch to the reserved puree.

Mix cornstarch mixture until smooth; add to cheese mixture. Cook over high heat until cheese is melted. Season with pepper and oregano. Stir in cream and pimento; transfer to fondue pot.

Ingredients:

• 5 oz. Pork Tenderloin
• 1/2 oz. Low Sodium Soy Sauce
• 2 Tbsp. Ginger
• 8 oz. Red Wine
• 1 tsp. Garlic Herb Seasoning
• 1 Tbsp. Basil, Chopped
• 2 oz. Lemon Juice
• 1 oz. Mustard
• 1 oz. Carrot, Quartered
• 1/2 oz. Onion
• 1 Shitake
• TT Fresh Herbs
• 3 oz. Tomato Sauce
• 4 oz. Whole Wheat Fettucine, cooked
• 2 Tbsp. Fresh Basil, Chopped
• 3 oz. Black Bean Relish

Preparation:Trim all fat from pork tenderloin, mix soy, ginger, wine mustard, basil and lemon juice for marinade. Marinade pork overnight

Blanch all vegetables.

Sear the marinated pork in pan sprayed with nonstick cooking spray. Put in oven and cook medium. Take pork out of pan and in same pan sauté the blanched vegetables vegetable with fresh herbs and vegetable seasoning. Add pork back to vegetable sauté. Add 2 Tbsp. of pork marinade and cook quickly.

In a separate sauté pan, mix together tomato sauce and fresh basil. Add pasta and cook lightly. Pour onto plate. Spoon pork and vegetable mixture into middle of plate, cutting pork. Spoon black bean relish to side.

Ingredients:

• 1 lbs lean veal (top round)
• 1/4 cup white wine
• 3 oz. butter
• 1/4 cup heavy cream
• 1 tsp. chopped shallots
• 1/2 cup brown sauce
• 1 cup sliced mushroom
• 1 tsp. chopped parsley

Preparation:

Slice veal against the grain in thin postage stamp size pieces. Heat a 10 inch skillet until hot. Drop in 2 oz butter. Quickly sauté the veal till brown all around. Take meat out of the skillet. Add the rest of buffer, let melt, add shallots and mushrooms and sauté for one minute, Add wine and let the liquid reduce until it is almost all evaporated. Add brown sauce and the juice from the browned meat. Bring to a boil, add heavy cream and simmer till the sauce starts to thicken. Add salt and pepper to your liking. Add meat to the sauce, take skillet of the flame and add chopped parsley. Do not cook again after you added the meat. Served at once with Roesti Potatoes.

Ingredients:

• 4 oz. Swiss Chocolate
• 5 Eggs
• 5 oz. Sugar
• 10 oz. Heavy Cream

Preparation:

Whip heavy cream until it stands in a peak. Refrigerate. Combine two eggs, three egg yolks and sugar in a stainless bowl and whisk till the mixture stands to a peak. Melt chocolate over a double boiler (not warmer than body temperature). Blend all the egg/sugar mixture with the melted chocolate a little at a time. Fold in whipped cream, reserving four spoonfulls for garnish. Add chopped nuts or chocolate chips if you desire. FiII in serving dishes and refrigerate for 2 hours before serving.