If you miss the heart-attack snacks that come with football season, here’s another event for your calendar: the second annual Fondue Takedown at 5 p.m. on February 24 at the Slipper Room. Matt Timms (the man responsible for the Chili Takedown) provides Bunsen burners, serving trays, bread, and wooden skewers while you bring the cheese and whatever else might be part of your “recipe.” Last year, Timms’s roommate mixed three types of “dairy-style cheese product” and Pabst Blue Ribbon. “Fucking horrible,” Timms recalled. Another contestant experimented with mozzarella, Kalamata olives, and sun-dried tomatoes, but found it wouldn’t melt properly. Last year’s winner was a culinary student who triumphed with a simple Roquefort fondue. The audience votes: $10 buys you a ballot and unlimited tasting. The 2008 victor will leave with $50 and a plastic trophy commissioned especially for the event. So bring your recipe or your critical mouth. Alex Van Buren
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