Creating a Brunch Show: Taste Test & Experiences Needed!

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Discussion Overview

The thread centers around experiences and opinions regarding a specific recipe intended for a brunch show. Participants share their thoughts on the recipe's flavor, variations, and presentation tips, as well as personal experiences with it.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expressed uncertainty about the recipe and sought taste test experiences and hints.
  • Another participant shared that they found the recipe to be just okay, despite guests enjoying it, and suggested trying it with both chicken and chorizo.
  • One participant mentioned they love the recipe and have made it multiple times, noting it reheats well.
  • Several participants indicated they do not recall chorizo being part of the original recipe, with one participant confirming it calls for chicken.
  • Another participant prefers making the recipe without any meat, believing it tastes better that way.
  • One participant shared a positive experience with the recipe, highlighting its popularity and suggesting a specific brand of salsa that enhances the flavor.
  • Several users noted the texture and richness of the dish, with one mentioning the importance of demonstrating the cookware's oven safety during a show.
  • Multiple participants mentioned serving the dish with salsa, guacamole, and sour cream as accompaniments.
  • One participant shared a technique for serving the dish directly from the pan, emphasizing ease of preparation.

Areas of Agreement / Disagreement

Views differ on the recipe's flavor and the inclusion of meat, with some participants expressing strong preferences for variations while others appreciate the original version.

Contextual Notes

Participants share personal experiences and preferences regarding the recipe, with varying opinions on its preparation and presentation for brunch shows.

Who May Find This Useful

Consultants looking for insights on recipe variations and presentation tips for brunch shows may find the shared experiences helpful.

ChefPaulaB
ChefPaulaB
Messages
1,386
Has anyone ever made this? Or demo'd it? I am thinking about making it for a Brunch show next week. Just looking for any taste tests and experience and hints. Was also thinking that it might be good with Chorizo instead of the chicken... thoughts? It's from the Seasons Best F/W 2005. TIA!
 
I've made it before. It's o.k (not even okay). I didn't like the flavor combination myself. The guests all said they liked it. It was fine for a demo. It shows the knives and the cookware. You'll have to just do a walk-thru on the stoneware. Try it first both ways before you decide for sure whether you're doing the chorizo or not.
 
Oh, I love this one! (Sandra and I have different taste buds :) ) I've done it at one show and have made it at home a couple of times. It's good reheated the next day too.
 
btw - I don't remember it having chorizo - I need to look at the recipe again.
 
I love this one and like to make it for my Saturday morning shows. I don't add any meat at all -- I think it tastes better without the chicken. Try it that way -- it costs less. Don't substitute the green pepper for the poblano. The poblano is not that hot and adds just the right touch.
 
  • Thread starter
  • #6
pamperedlinda said:
btw - I don't remember it having chorizo - I need to look at the recipe again.
Click to expand...

The recipe doesn't call for it, it calls for chicken, I just think that it might be good with chorizo instead of chicken... just a thought. Glad that some of you like it, I got a little scared when I read the first post... Would you serve with salsa and sour cream on side?
 
That recipe came out when I first started and it was such a hit I bought tons of the recipe cards for that recipe. I tried it with different salsas and the one that makes it the tastiest is "La Costeña" brand green salsa. I sold a lot of stainless steel mixing bowls with that recipe too. It has a Chilaquile taste that people like.
 
I really like this recipe, too. The chips in the egg mixture help reduce the richness and add a grain texture and flavor. It's also a good recipe to show that the cookware is oven safe. People never seem to believe that until they see it. :rolleyes: Just be careful when taking it out of the oven - make sure you use mitts.It can be a little tricky to slide out of the pan onto a platter in one piece, but it'll slice fine using the Cook's Tool turner right in the pan.
 
Mmmm, I love this recipe - and I usually make it w/o meat.

I love to serve it with salsa, guacamole, and sour cream on the side.
 
chefann said:
I really like this recipe, too. The chips in the egg mixture help reduce the richness and add a grain texture and flavor. It's also a good recipe to show that the cookware is oven safe. People never seem to believe that until they see it. :rolleyes: Just be careful when taking it out of the oven - make sure you use mitts.

It can be a little tricky to slide out of the pan onto a platter in one piece, but it'll slice fine using the Cook's Tool turner right in the pan.
Click to expand...

I never took it out of the pan! :) I put the tomatoes and cheese then cut it right out of the pan.
 
Addie4TLC said:
I never took it out of the pan! :) I put the tomatoes and cheese then cut it right out of the pan.
Click to expand...

that's what I do too.
 

Frequently Asked Questions

What is a Brunch Show in Pampered Chef?

A Brunch Show is a unique direct sales event where hosts invite friends and family to enjoy a casual brunch while experiencing Pampered Chef products. It combines food tasting with product demonstrations, allowing guests to sample delicious recipes and learn about kitchen tools in a relaxed setting.

What types of experiences should I include in my Brunch Show?

In your Brunch Show, consider including a variety of experiences such as live cooking demonstrations, hands-on tastings, and interactive games. You can also incorporate product showcases, where guests can see and try out different Pampered Chef tools, and offer recipe cards for them to take home.

How do I choose recipes for the Brunch Show?

Select recipes that are easy to prepare and showcase a range of Pampered Chef products. Popular brunch items include quiches, breakfast casseroles, muffins, and fruit salads. Aim for a mix of sweet and savory dishes to cater to different tastes and dietary preferences.

What materials do I need for a successful Brunch Show?

To ensure a successful Brunch Show, gather all necessary materials such as Pampered Chef products for demonstration, ingredients for the recipes, serving utensils, napkins, and promotional materials. Additionally, have order forms and catalogs ready for guests who may want to make purchases.

How can I encourage guests to book their own shows during the Brunch Show?

Encourage guests to book their own shows by sharing the benefits of hosting, such as earning free products and exclusive discounts. Create a fun and engaging atmosphere, and consider offering incentives like a small gift or discount for those who book a show during the event. Personal stories and testimonials can also motivate guests to host their own events.

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