By Dee Dee Chew, Tempo Editor On average, a typical American dines out for four meals everyweek (Restaurants USA, 2002). While this may come as a shock to some,others have been predicting this trend for quite some time now, as wehave become a society dependent on to-go menus and microwave dinners.

Fortunately for grocery stores everywhere, there are still somepeople who regard cooking as a hobby, rather than a grueling,monotonous chore. For these people, there is Forever Fondue, a cozylittle restaurant in Mission Valley that allows customers to combinethe comfort of cooking at home with the luxuries of dining out.

For those who are unfamiliar with the concept, fondue is a dishconsisting of small pieces of bread or uncooked meat, which aredipped in a communal pot of cheese or broth to be cooked. The conceptoriginated in Switzerland and was used as a method to find a use forhardened cheese. The original recipe for fondue combined Emmenthaleror Gruyere cheese and wine, and melted them in a pot, in which guestscould dip pieces of stale bread. This method later became verypopular in the ’70s, as the fondue pot became the essential icon ofdisco parties all across the country.

At Forever Fondue, the nostalgia of the ’70s is revived, ascustomers are able to partake on the traditional pots of meltedcheese, as well as an assortment of other fondue dishes. These dishescan often be quite pricey, ranging anywhere from $21-$30. The bestdeal off the menu is definitely the “all inclusive” option, whichprovides fondue fans with a four-course meal including salad, acheese fondue appetizer, an entr