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Make Green Goddess Sauce & Gorgonzola Port Sauce

• Set out two bowls.
• Open cream cheese, and put one block in each bowl. The bowl on the left will be the Green Goddess Sauce, & the bowl on the right will be the Gorgonzola Port Sauce.
• Add 1 cup sour cream & 1/4 cup milk to bowl on left.
• Add 1 cup milk to bowl on right.
• Add 1/4 cup port to bowl on right.
• Mince 1/4 shallot, 1/4 cup chives, and 1/4 cup parsley and add to bowl on left.
• Add 2 teaspoons garlic powder to bowl on left.
• Use a hand mixer to mix each bowl, rinsing beaters in between mixing each bowl.
• Add 6 oz. gorgonzola crumbles to bowl on right, & mix in by hand.
• Cover both bowls with plastic wrap and refrigerate. This can be done the day before the party if you wish.

Make the broth

• Wash and roughly chop 4 leeks.
• Wash 16 oz. mushrooms.
• In a large pot, or in an Instant pot, sauté leeks for about 10 minutes.
• Roughly chop the mushrooms while the leeks sauté.
• Add chopped mushrooms to the pot and sauté about five more minutes.
• Add about 24 cups water and 8 T. Better Than Bouillon.
• Add 2 cups red wine.
• Add three to four fresh sprigs of thyme.
• Crush peppercorns, and add to the pot.
• Add about 1 T. salt.
• Using a pot? Bring to a boil, then cover and let simmer for at least a couple hours or until dinner time.
• Using an Instant pot? Set Instant pot to pressure cook on high for 25 minutes, then slow release and change to slow cook on low until dinner time.

Prepare the veggies and roast

• Preheat oven to 425°.
• Wash potatoes, cauliflower, and broccolini (or whatever vegetables you choose to make).
• Cut larger potatoes in half or quarters, or leave whole if they are very small.
• Toss potatoes in a big bowl with about 3 T. olive oil, and lots of salt and pepper.
• Spread potatoes out in a single layer on a baking sheet, and roast while you prep the rest of the veggies.
• Cut cauliflower into bite size pieces.
• Cut broccolini into bite size pieces.
• Wipe out the bowl for the potatoes with a paper towel or flour sack towel, and use it to toss the cauliflower with more olive oil, salt, and pepper.
• Spread cauliflower out in a single layer on a baking sheet.
• Wipe out the bowl again, and repeat with broccolini.
• Put cauliflower and broccolini in the oven with the potatoes.
• Roast potatoes for about 30 minutes total, and the cauliflower and broccolini about 20 minutes.
• Let all vegetables cool, then put them into serving bowls or dishes. These can be done the day ahead, put into ziplock bags, and refrigerated until the day of the party if you wish. If you make them ahead, pull them out of the refrigerator early, so they can come up in temp a bit before dinner.
• Wash the whole mushrooms. If they are too big, cut them in half.
• Sauté mushrooms in a large skillet with half a cube butter.
• After about five minutes, add the minced garlic and 1/4 cup chopped parsley.
• Sauté until mushrooms are cooked. Put them into a strainer over a bowl to allow the juices to drip off.

Prepare the meats

• Rinse and dry the prawns.
• Marinate them in a ziplock bag with a vinaigrette dressing or a sauce of your choice.
• Cut the ahi into bite size pieces. Toss the pieces in a ziplock bag with furikake or a rub of your choice.
• Put both bags of seafood in the refrigerator, and clean your knife and cutting board.
• Cut the red meat into bite size pieces. Toss in a ziplock with salt and pepper, or the rub of your choice, and clean your knife and cutting board.
• Cut the chicken into bite size pieces. Toss in a ziplock with the marinade or rub of your choice.
• Put all meats in the refrigerator and clean up.

Set the table

• Lay out the fondue plates, sauce plates, and plates for raw meats to get them ready to serve.
• Get out fondue pots and set up extension cords to reach them on the table. You want one fondue pot for every four guests to avoid crowding the pot and cooling the broth too much to cook properly.
• Set the table with regular forks, knives, three fondue forks per person, napkins, and wine and water glasses.
• Put a slotted spoon next to each fondue pot location. These are for the vegetables.

Dinner Time!

• Add the sauces to the plates, and put them on the table.
• Get out all the vegetables, and put them in the center of the table between the fondue pot locations.
• Get out all the meats and arrange the on the raw meat plates. Put them at each guest spot, or between two guests if they are a sharing plate.
• Strain the fondue broth into the pots so all the vegetables and spices are strained out.
• Set the fondue pots on the table, turn them on, and announce dinner!