Cooking Show Recipes: See What We Make!

[ivykeep]

I do two recipesI've been doing two and so far that is working out well for me -- I do a main entree type dish and a dessert dish while the main dish is cooking (I've done the chocolate pecan latice tart at 2 shows and the older Taffy Apply Pizza at 2 shows recently -- everyone went wild for the desserts). That's working well for me

While I know it's not "about" the recipes, since we've been promoting it as a cooking demonstration it works well for me to do two.

 

[pamperedgirl3]

I usually have two, but depending on the recipe, sometimes one. I only give the host a choice of one though. If I bring another, it's because I want to. This month I have been bringing the Hot Pizza Dip done & heating it up at the host's house. I've sold bakers & All the Best cookbooks that way. But tomorrow I'm making the Lime Berry Mousse Trifle & the dip doesn't work with it, so that's all I'm doing.

 

[Chef Diane]

I usually do just 1, I dont know how you gals keep up with more than that. I am doing kind of a kick off show next week where I am doing 2, but I am making them at home and bringing them with me. We will walk throught the catalog and check out the new stuff. All in attendance knows the products so Im not doing a demo.

 

[mommyhugz1978]

I do the main recipe and ..... if I feel that I am goin gto have time I make the micro cake..... but I dont' do more than one.....

 

[WendyLou]

I usually don't make a recipe at my shows. I take something already made, and do a Walk through the Catalog show.

If my host really prefers it, I'll do a recipe during the show. In that case, I do only 1.


And, Kelly, no witchiness detected at all.

Hi! I have started my business back after a couple of years off. I'm really excited about my first shows that are coming up! Raebates, would you mind telling me how your Walk through the Catalog Show works? That sounds interesting to do for the seasoned customers!! Thanks in advance.

I love this board!!

Wendy

 

[JenBowen]

I normally do 1, but if I do one that has something that has to cook twice, and I can though something short together... Like a Three Cheese Pizza and Cheesy Bacon Bites I did last week..worked great

 

[raebates]

Hi! I have started my business back after a couple of years off. I'm really excited about my first shows that are coming up! Raebates, would you mind telling me how your Walk through the Catalog Show works? That sounds interesting to do for the seasoned customers!! Thanks in advance.

I love this board!!

Wendy

There was a thread on here a while back where I posted a basic outline of how I do the show. (Anyone out there willing to hunt it down and post a link?)

Basically, I bring a recipe already made. During the demo I go through the catalog page by page, pointing out a couple of products on each page, playing the "Have it! Love it! Got a Question!" Game. When I mention a product, the first person to yell, "Have it! Love it!" gets a candy. Anyone who asks a question also gets a candy. At the end of the catalog, the person with the most candies (or empty wrappers) gets a prize.

It works well for me.

 

[genburk]

There was a thread on here a while back where I posted a basic outline of how I do the show. (Anyone out there willing to hunt it down and post a link?)........

Here it is, Rae...

http://www.chefsuccess.com/showthread.php?t=16925

 

[koren]

i am one of those crazy people who likes to do a lot of recipes at shows- I very often do 3! Usually an appetizer, main dish, and dessert. But I choose what to do carefully- I pick an appetizer that only takes 10-15 min to do (a dip, or the crostini... occasionally for a big group I'll do a more complicated one like the elegant artichoke cups, which takes more like 20)... While that is heating, we are able to put a main dish together (usually a ring or something). Then while we eat the appetizer, the main dish bakes and we put together an easy dessert (a trifle, micro cake, mousse, etc.)

My guests like all the tips and ideas, and I seem to get lots more email addresses (Because folks want me to email the recipes)- which is a lot cheaper way for me to do newsletters and updates than snail mail. Also- peolple see how fast these recipes come together even with talking that they believe they can do it, and buy products with a specific goal in mind and ways to use them.

Usually show starts at 6:30, and guests leave at 8 or 8:30.

I do always give my hosts the option of how much to do- for simplicity, cost, etc, and if it is a small show, I pare it down.

Seem to get a lot of bookings, as well as a lot of repeat guests/hosts. I like to only do 2 shows per month, but this has gotten my show average up over $800- so I get more payoff despite a bit more work.

 

[KellyRedHead]

I just called her and she was fine with that! We are doing the pizza and the Slap Your Mama Margaritas..
Thanks ChefAnn

I just had someone book a show tonight wanting to do Margatitas.

Can you tell me what "Slap Your Mama Margaritas" are??

Thanks -
Kelly

 

[tlennhoff]

From another thread here on CS (http://www.chefsuccess.com/showthread.php?t=15961):

Slap Your Mama Margaritas!!!
1 can frozen Limeade
1 Limeade can tequila
1 bottle Corona Beer (no substitues)
1 2-Liter bottle 7-up - chilled

Plunge first 3 ingredients in Large QSP. Add the 7-up until it is about 3/4 full and plunge again. Serve. You can put margarita salt in the small square SA and moisten the rim of the glasses with a slice of lime. I use the Citrus Press and press one lime in the pitcher to show that tool off. Also - the actual recipe calls for just using the small QSP and filling with 7-up but I found them really strong that way and to me they are better in the large and it makes more...especially for a show with lots of guests.

 

[raebates]

Thanks, Tina!