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Taste of Spring features Swiss roots
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Chef Roland Furst of the New Glarus Hotel perfected the art of fondue a number of years ago while attending cooking school in his native Switzerland. For this year's Taste of Spring Dinner, he'll take the lead when three chefs present an evening of fine dining. (Photo supplied)
MONROE - Three chefs: Furst, Nevil and Kline. Three regions of Switzerland: Italian, German and French. Three legendary restaurants: New York's Waldorf Astoria, Hotel Ritz in Paris and the New Glarus Hotel.

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