These are the two recipes I'm thinking of adding to my show list this season... any tips or comments from those who've made them at shows so far?
Cindycooks said:We tried nearly everyone of the recipes in the new SB at our cluster meeting. The antipasto pizza definitely my favorite! The two spreads were good too - one was a garlic one. (sorry I'm at work and don't have my SB). The caprese mini-sandwiches are too-die for! Those are the three I will add to my choices.
nikked said:All I can say is YUM! I made this at my last show, and am making it Saturday. It's really easy to do, and shows lots of products. I put the stone directly onto the woven selection and talked about that, and sold a couple of those!!!
I opened the show with the garlic bread in the small saute pan, and also showed how evenly the heat distributes on the double burner griddle. Booked a couple more catalog shows for February! I like to take the guests on a "field trip" to the kitchen if we are in another room so I can really show the cookware. I've done this the last few shows and it has been a hit. Gets everyone moving, and everyone pays attention!
Sorry...this was supposed to be about the pizza...Yes, I would definitely recommend it!
One tip...check with local Pizzerias and see if they sell their pizza dough! We have a local chain here in Albuquerque that sells just a dough ball for $2.50. Tastes way better than store bought, is easier than home made, and is a great thing to mention at shows!
its_me_susan said:Nicole, how do you "showed how evenly the heat distributes on the double burner griddle."?
Also - I used real dough once and it poofed up completely and wouldn't spread out on the stone.... What did I do wrong?
I LOVE the taste of the antipasto pizza! Need to make it.
nikked said:So, most shows are not in the kitchen right? I have started taking the group on a "field trip" to the kitchen! (No permission slips required!) It breaks up the show, and let's everyone move around! I usually do the garlic pull apart bread as a quick cookware demo. If I don't have time or that doesn't go with menu (I personally believe garlic bread goes with EVERYTHING!), I also bring the double burner griddle. I turn on both burners while I'm talking. I have a kitchen spritzer with WATER in it, and after the griddle heats up, I talk about the spritzer, then spray over each burner and in the MIDDLE. It's a very effective demo of how even our cookware distributes the heat. The "oohs" and "ahhhs" when the sizzle and steam is the same in all three spots is awesome!
This is also the time I talk a lot about host benefits (half offs especially) and the booking benefit! I had a January host who was able to get 4 pieces of cookware at 60% off because of bookings!!!
Pampered Laura said:These are the two recipes I'm thinking of adding to my show list this season... any tips or comments from those who've made them at shows so far?
nikked said:I used the Jar Opener for the booking game (everytime I say Host or something like it, they have to pass it, at the end of the demo, the holder wins). When it came time to open the marinade jar, whoever was holding it had to come up and open it. Got people involved, and sold several of those too!!!