Vagabond Fondue Pop-Up at The Monolith

Legendary Edmonton chefs Christine Sandford and Roger Letorneau return to the taproom at The Monolith, transporting you to the Alps for an intimate fondue experience.

Each ticket includes one starter, followed by a fondue set, served with a plate of curated accompaniments and bread. You will finish your aprés-snow experience off with a dessert. This meal is best shared with one other person, so bring along a partner or friend!

Tickets are $85 per person, plus a 20% gratuity, fees and taxes. The last Aprés Snow sold out fast, so don't wait to get your tickets! There are two seatings available on Sunday, March 30th—one at 5pm, and the second at 8pm. Each seating last 2.5 hours. The seats are all bar seating, with only 17 seats available per session. This is a one night affair — the vagabond chefs will hit the road before the sun rises over the mountains of the Edmonton river valley.

Blind Enthusiasm's barrel-fermented beers are also available for purchase through your dinner.

If you have dietary restrictions, please reach out to the chefs at [email protected] to see if your needs can be accomodated.

Spring Bouillon

Herb & spring wheat thins

Cheese Fondu
(Made with Canadian cheeses)

GARNISH PLATE

Pickles
Spring onion sourdough
Alpine mustard
B.C fruits

ACCOMPANIMENTS

Spring salad roll
Wild garlic mushrooms a la grecque
Buckwheat Crêpe Florentine
Alberta potatoes
Mini Berkshire sausages

Baba au Rhubarb

Lessig Ferments rhubarb grenadine, salted strawberry ice cream, whipped farm cream

Christine and Roger are the chefs behind the travelling pop-up group, Vagabond. They are well-known in Edmonton, where Christine was the executive chef of Biera for 7 years, and Roger was the executive chef of Bar Clementine. They also worked and staged in many notable restaurants in Belgium and France, including Senderens in Paris, De Superette in Gent, Relae in Copenhagen, and most recently Les 9 Caves in Banyuls sur Mer.

In 2021, Roger founded Lessig Ferments, a fermentation company utilizing low intervention methods to produce unique products sourced from local farmers in Alberta and Canada. Christine Joined Lessig in 2023, and the pair travelled to southern France to do R&D. Residing in an agricultural area of French Catalonia, they explored and learned from natural wine makers, vinegar producers, anchovy factories, local chefs and artisans alike. This experience led them to doing the first Vagabond pop up in a small French Mediterranean town called Banyuls-Sur-Mer.

Their love of travel, sourcing ingredients and sharing experiences with others is what fuels these two Vagabonds! Returning to Canada, Vagabond pop-ups and Lessig Ferments work as joint ventures exploring Canadian terroir wherever it takes them.

Event Venue & Nearby Stays

Blind Enthusiasm Brewing Company - The Monolith, 9919 78 Avenue Northwest, Edmonton, Canada