Am I Worrying Too Much About Party Ingredients?

[chefsteph07]

Thanks everyone.

What I've taken from this experience:

1. I need to do better host coaching.

2. For the fajitas, I'm gonna make the guacamole portion of the recipe optional. I'll also make the sour cream/cheese optional as well. That'll cut the cost down to about $20.

Don't most people have sour cream and cheese in their inventory anyway? That's not something I would THINK people would have to buy. Sometimes I even tell my hosts to go ahead and purchase the "fajita kits"...you know, Ortega, Taco Bell, etc. They are usually about $3.50 and already have shells, taco sauce and seasoning in it. And as far as guac, I know most of my hosts opt out on that, unless THEY are really digging it. When I have made it in the past, alot of it has gone to waste.

And don't be too down on yourself about the host coaching...when I book a show, I usually just mention that I am going to be sending the the recipe ingredients for them via email along w/ "other instructions" (that could be "make sure the chicken is thawed, etc) and I have NEVER had a host complain about it.

If someone really objects to the cost of demo ingredients, have them pick up a chicken and do the 30 min chicken.

 

[leftymac]

Don't most people have sour cream and cheese in their inventory anyway? That's not something I would THINK people would have to buy. Sometimes I even tell my hosts to go ahead and purchase the "fajita kits"...you know, Ortega, Taco Bell, etc. They are usually about $3.50 and already have shells, taco sauce and seasoning in it. And as far as guac, I know most of my hosts opt out on that, unless THEY are really digging it. When I have made it in the past, alot of it has gone to waste.

And don't be too down on yourself about the host coaching...when I book a show, I usually just mention that I am going to be sending the the recipe ingredients for them via email along w/ "other instructions" (that could be "make sure the chicken is thawed, etc) and I have NEVER had a host complain about it.

If someone really objects to the cost of demo ingredients, have them pick up a chicken and do the 30 min chicken.

I think you're right about the guac. I really dig it, so I've always included it as part of the recipe. I'm also gonna have them use roma tomatoes instead of the grape tomatoes in the salsa. That'll cut it down too. So now, I feel better about this recipe.

 

[chefsteph07]

I think the salsa is what can add up. 1 tub of tomatoes is usually about $4.
I find this one to be a little pricey too, but haven't had anyone complain about it...yet

I can get cherry tomatoes for 2 for $4
a jalepeno is about .20
Cilantro about $1.99
lime $1
MOST people should have cooking onions in their pantry already Cost-0.00
If someone does not have fresh garlic, I offer to bring it.


Chicken- 3lb bag $5.99
peppers x2 3.50
onion-on hand
seasoning packet .75

I guess if my host was complaining, I'd leave out the salsa and make a dessert.

 

[raebates]

Steph--you, I, and most of the people on CS probably have those things in our fridge just waiting for the next recipe that calls for them. From experience I can tell you that most people (at least in my area) don't.

 

[chefsteph07]

Steph--you, I, and most of the people on CS probably have those things in our fridge just waiting for the next recipe that calls for them. From experience I can tell you that most people (at least in my area) don't.

REALLY?
I have ALWAYS had sour cream, cheese and onion in my pantry even before PC!

 

[NooraK]

I also do roma or plum tomatoes for the salsa, one or two is plenty for the small tasting amount we'll make. If there are particular ingredients that they'd have to buy a lot more of than the recipe calls for (like the garlic, a spice, white wine vinegar etc.) I'll offer to bring it, especially when you only use a tsp.

I agree with making the toppings optional, though a lot of people will have those items on hand anyway.

I don't stress the actuall $ amount costs of the recipes, though if I notice that an ingredient is on sale at a certain store the week of the show, I might mention it to the host.

I bring up paying for the ingredients during the booking slide, so I've never had objections to buying ingredients, and of course it's covered in host coaching as well. I will also write hints and tips on the actual shopping list I send them. For example:

2-3 plum tomatoes (these are often called roma tomatoes, it just refers to the size and shape, the oblong kind)
4 oz of cheese (please purchase a block of cheese so that we can demonstrate the cheese grater)

And so on.

 

[chefpenny99]

Just weighing in on the sour cream, cheese, and onion discussion. I always have cheese on hand, but unless I specifically need sour cream or onions for a recipe I don't buy it. We don't use either item that much and it just spoils otherwise.

 

[lesliec]

Sour Cream is a major staple in this house, as is cheese. I usually don't have them, b/c with a hubby and 3 boys, I can't keep them in the fridge.

 

[mrshamel3808]

Becky,

Would you mind me stealing some of your articles and ideas for the PWS? Mine is so boring and I always forget to update it. I'd really love to utilize it better and really love all the great info you have.

 

[ChefBeckyD]

Becky,

Would you mind me stealing some of your articles and ideas for the PWS? Mine is so boring and I always forget to update it. I'd really love to utilize it better and really love all the great info you have.

LOL - feel free! Nothing I do is original - I've borrowed the ideas from others.

 

[mrshamel3808]

Yay! Thanks!

 

[DebbieJ]

Steph, why don't you use PC's Chipotle or SW seasoning? Why do you have them buy fajita seasoning?

 

[Sistar]

Hi,

Do you have a word version to your recipe selection sheets? Thanks so much.

 

[chefsteph07]

It's interesting that this thread came back around, as I was just thinking about it 2 weeks ago when I did my pantry show.

It was cohosted, and my "real" host (LOL) was a frequent guest of mine, so I knew her well, she wanted to host, but didn't have the room in her house, so we went the "cohost" route and she asked one of her friends (who I had never met) to offer her house and so that's what we did.

For the pantry show, they supplied (and split the cost of) 2 bricks of cream cheese, 1 lb chicken, oil for dipping, a box of crackers and the ingredients for the strawberry cream trifle. When I was packing my things, I asked the cohost, who I just met, what she thought of the party and she sighed and stated that she didn't feel it was going to be worth it in the end w/ the money that was spent on the ingredients. I was totally FLOORED because I didn't do a "traditional" show where she actually had to buy ingredients for a demo. Then she asked me if I thought it was even worth it for ME to be doing PC! In the end, their combined show ended up over $700 and when I called her to get her pmt, she admitted to me that it WAS worth it and thought I would appreciate that honest feedback. It all just left me w/ a bad taste in my mouth when I left her house after the show. :grumpy:

 

[chefsteph07]

Steph, why don't you use PC's Chipotle or SW seasoning? Why do you have them buy fajita seasoning?

Debbie, I just saw this, I have found that when I have them use the Chipotle or SW seasoning, I get complaints that it's too spicy. But, I do bring the seasonings and tell the guests that if they want a little more kick to their fajitas they can add either of them.