Bier Markt's Annual Fondue Feastivül Provides the Perfect Single Girl's Night out this Valentine's Day

New, limited time Fondue Feastivül at the Bier Markt offers the right mix of indulgence and good times for single girls in the GTA this Valentine's Day

TORONTO – January 6, 2010 – Don't be blue this Valentine's Day if you don't have Mr. Right as your date. Instead gather three or four of your best girlfriends and head to Toronto's premier Belgian-inspired Brasserie, the Bier Markt to share in some decadent chocolate fondue. The Bier Markt's ME, YÜ, UND FONDÜE limited time Fondue Feastivül menu starting on January 13th and running until February 28th is the perfect dish to share with friends, as it features warm, rich chocolate fondues – along with delicious warm cheese and exotic hot broth fondues.

"Since fondue originated in Neuchâtel, Switzerland in the 18th century it has been an extremely social dish that is ideal for sharing and sparking conversations. Our warm chocolate fondues have been a particular favourite with our female guests year-over-year, as it provides a luxurious indulgence for them while enjoying a girl's night out," says Chef Michael Cipollo, Executive Chef for the Bier Markt.

Prices for the Fondue Feastivül menu range from $17 - $48 and each menu item features a recommended beer pairing to enhance guest's dining experience. It features four warm cheese fondue appetizers, two hot broth fondue entrees and two warm chocolate fondue desserts, including:

Cheese & Lager: Appenzeller, emmental and raclette cheeses combined with Stella Artois Lager and offered with asparagus, grape tomatoes, cornichons and fresh baguette for dipping.

Smoked Danish: Danish gouda cheese, cider cured bacon, cornichons, herb fritters, grape tomatoes, and fresh baguette.

Brie, Lobster & Pastis: Québec brie with lobster crème, grape tomatoes, asparagus, mini crab cakes, and fresh baguette.

Chévre: Woolwich Farms goat cheese, roasted beets, asparagus, crispy risotto cakes and fresh baguette.

Surf & Turf (Hot Broth): Atlantic lobster, AAA center cut striploin, asparagus, rosti potato, peppercorn demi-glace and Leffe Brune Ale broth.

Fruits De Mer (Hot Broth): Organic B.C. salmon, black tiger shrimp, sea scallops, asparagus, rosti potato, drawn butter, and Stiegl Lager broth.

Belgian Chocolate: Valrhona dark Manjari chocolate, French macaroons, biscotti, ladyfingers, bananas, and strawberries.

Caramel & Toffee: served with ladyfingers, French macaroons, biscotti, bananas, strawberries, housemade marshmallows.

According to Chef Cipollo there are certain rules of etiquette that single girl's must 'playfully' honour for this year's Fondue Feastivül when embarking on a girl's night out including:

No double dipping

Each person traditionally keeps their corners of the pot when dipping to show consideration and kinship – a Swiss custom that is still respected to this day

If the bread, meat or fruit is lost in the fondue then it is tradition for that person to buy a round of drinks for the person to their immediate right – or for the entire table if they are so inclined!

"The Bier Markt continues to be one of the only dining destinations in Toronto to offer this one-of-a-kind culinary festival. And, it is one of our most popular annual feastivüls to date," says Robert Medal, General Manager of the Bier Markt.

The Bier Markt is offering the ME, YÜ, UND FONDÜE – along with its core menu – at its two locations on the Esplanade and King Street West in Toronto.

About the Bier Markt
The Bier Markt is a Belgian-style Brasserie located in downtown Toronto on the Esplanade and King Street West. Offering a selection of over 100 brands of beer from over 24 countries, the European Brassiere's culinary commitment is defined by season to ensure exceptional quality. Chic and dynamic modern design complements guests' visits, as do friendly and knowledgeable staff. The Bier Markt is a Prime Restaurants of Canada brand. For more information visit www.thebiermarkt.com

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Media Contact:
For more information or to schedule a one-on-one interview with Chef Michael Cipollo or to request a recipe/photo from the Fondue Feastivül menu, please contact:
Margaret Batuszkin / Cathy Cowan, Cowan & Company
416-462-8773 ext. 22 or
margaret@cowanandcompany.net