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Pampered Chef Thread: How to do my show tonight??

  1. #1

    Join Date
    Oct 2009
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    Madison, NC
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    Question How to do my show tonight??

    I have a good friend that is hosting a show tonight. She has ask me to do 2 recipes, which I don't have a problem with, but I don't want to demo both recipes from start to finish. I would like to demo a portion of each recipe, but I am having a problem putting it all together in my head. We are doing the mini bbq chicken sandwiches and the chicken enchalida pizza. Both are super easy and show several different pieces. I know I am doing the chicken for the sandwiches in the DCB and we are using canned chicken for the pizza. Which of these 2 recipes would you demo more on and which would you pretty much have done before the guest arrive? I have thought I could have my chicken cooked in the DCB (but then use the salad choppers during the show) when everyone arrrives and then focus on the peppers and onions for that recipe and then demo more of the pizza. Or I could have all the ingredents mixed together for the pizza and demo more on the other. Ideas keep rolling in my head and I would love some feedback.
    Thanks in advance!!

  2. #2

    Join Date
    Feb 2010
    Location
    Manassas, VA
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    Hi Stephanie,
    I would definitely demo the pizza more than the BBQ sandwiches in the DCB. The baker really speaks for itself. I would definitely have the chicken cooked prior to the guests arrival and then chop it up with the salad choppers. Stress how juicy things remain even when microwaved! I would also have the BBQ sauce prepared and just tell them what you did. The pizza would allow you to show the stone, garlic press, basting brush, pizza cutter, utility knife, batter bowl, mix and scraper, cooling rack, stoneware bar pan! WOW. I hope this helps.

  3. #3

    Join Date
    Jul 2010
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    Hyrum, UT
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    This is what I would do:
    I would have your chicken cooked in the DCB (but then use the salad choppers during the show) when everyone arrrives and then focus on the peppers and onions for that recipe and then demo more of the pizza.

  4. #4

    Join Date
    Mar 2010
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    South Texas
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    So my question is why are you using canned chicken on the pizza? Why don't you just use some of the chicken that you are cooking for the sandwiches? Use the food chopper to chop up the chicken!
    You could have the pizza dough already rolled out on the stone....and the chicken cooked - or cooking when everyone gets there.....
    then just show how easy it is to chop it up for the pizza and for the sandwiches both!
    Then you can just assemble the pizza and get it cooking!

  5. #5

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    Feb 2010
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    Manassas, VA
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    Abigail.. I thought about that as an afterthought.. just make all the chicken in the DCB for both recipes..voila.

  6. #6

    Join Date
    Mar 2010
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    South Texas
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    Woohoo! You totally should Anna! You could probably use one or two chicken breast and cover the whole pizza!
    Hope you have a super amazing show!!!!!

  7. #7
    Jolie_Paradoxe's Avatar
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    I would not start cooking the chicken until the 1st or second guest arrives. Have the DCB in the micro and all you have to do is push start. If the chicken sits too long, it dries up a bit and gets tougher to chop with salad chopper once it cools.

    Definitely use/cook chicken for both recipes. Do as suggested above....food chopper for chicken for pizza and salad chopper for bbq sandwiches. You could have all the ingredients pre-measured and ready to dump for recipe.

    If there is a large enough crowd, split them into 2 and let each group do a recipe. You walk around highlighting the benefits of the tools as they use them. They'll have fun, they'll "try before they buy" and sell to each other.

    Have fun!
    Laurie
    Advanced Director




    To Do:
    1-2-3
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    Organize/Schedule

  8. #8

    Join Date
    Mar 2011
    Location
    San Jose, CA
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    I have a question about that too...I'm doing the Chicken Your Way and the Red, White and Blueberry Trifle for about 7-9 people. Any suggestions?

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