heat123
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This thread centers around participants sharing their experiences with fall-themed food preparations and events, particularly focusing on a kick-off gathering featuring various dishes. Participants discuss the reception of the food, challenges faced in hosting, and strategies for engaging guests.
Views differ regarding the effectiveness of various strategies for hosting successful events, with some participants sharing positive experiences while others express challenges in attracting guests.
Participants are sharing personal experiences related to hosting food events and the dynamics of engaging guests, reflecting a variety of approaches and outcomes.
Consultants looking for ideas on food preparation for events and strategies to increase guest engagement may find this discussion relevant.
heat123 said::thumbup: I had my fall kick off and made the Zesty ravioli, ham and cheese calzone, bacon cheddar cups and lemon merengue cake! Everyone loved it all and I especially loved the Merengue cake! :chef:
Ginger428 said:That cake is so YUMMO!! were the Bacon Cheddar Easy? I'm helping out with a very large fundraiser (non PC) but I offered to make appetizers, so I'm looking for something really easy! TIA
Shell Northway said:But how did the kick-off go???
Shell Northway said:At least you got a show out of it. I have a feeling that the more kick-off's and open houses you do, seasonly, the more people will look forward to them. I am thinking of having a "Recipe Testing" same as a open house but a different reason to bring people out.
heat123 said:I think they are pretty easy, the only time consuming part is cutting out the pie crusts.
darlinclem said:I always offer my discontinued and extra stuff at 50% for the discontinued and 20% for the new (no guarantees). It always brings people and when they see the new stuff they want it (especially after I tell them the guarantee part). I had over $400 in orders.
My guests also loved the Lemon dessert and the Raspberry Tequila Sangria (from the Appetizer cookbook). I did limit them all to one small glass since most were driving and I live in the country.
darlinclem said:I always offer my discontinued and extra stuff at 50% for the discontinued and 20% for the new (no guarantees). It always brings people and when they see the new stuff they want it (especially after I tell them the guarantee part). I had over $400 in orders.
My guests also loved the Lemon dessert and the Raspberry Tequila Sangria (from the Appetizer cookbook). I did limit them all to one small glass since most were driving and I live in the country.
ChefPaulaB said:Hmmm, what did you think of that? Was it worth all the work? Sounds like a lot of fruity stuff and steps. I love the Slap Your Mama Margaritas because they are so easy to throw together (and keep the stuff on hand), these sound tasty, but much more time, work, product & money involved in making them. just wondering if they are worth it...
heat123 said:I always do a $400-500 proudcut raffle give away (xcess inventory) but still no takers.![]()
darlinclem said:I think it was well worth it! I had to buy the tequila, triple sec and raspberries but the rest I usually have around. EVERYONE who tried it liked it. My husband even liked it. I was fruity without being too sweet- almost like Hawaiian Punch with a little extra zip
Offer the products for sale at a discount instead. Everyone thinks they won't win so don't try. I also have a giveaway that is a ticket drawing. They get a ticket for RSVPing, bringing a friend (or two), ordering and filling out my taste test survey. I had one woman who ended up with 5 tickets (brought two friends) and still didn't win <g>. She did win last time I did it. You can also offer the host benefits as part of the drawing if you have enough to qualify for a show. Since mine has now gone over $550 I have a co-host who gets a piece of stoneware also. She was stoked.
The Ravioli Calzone typically requires fresh or frozen ravioli, pizza dough, marinara sauce, mozzarella cheese, and your choice of additional fillings like spinach or mushrooms. You can customize it based on your preferences!
The Bacon Cheddar Cups can be prepared in about 15 minutes and baked for an additional 15-20 minutes, making the total time around 30-35 minutes. They are quick and easy to make, perfect for a fall gathering!
Yes, you can make the Meringue Cake ahead of time! The meringue layers can be baked and stored in an airtight container for up to two days. Just assemble the cake with your filling and toppings right before serving for the best texture.
For these recipes, you will need basic kitchen tools such as a mixing bowl, baking sheets, a rolling pin, and a whisk. Additionally, using Pampered Chef products like the Stoneware or the Mix ‘N Chop can enhance your cooking experience!
Absolutely! You can easily make vegetarian versions of these dishes. For the Ravioli Calzone, choose cheese or vegetable-filled ravioli. For the Bacon Cheddar Cups, simply omit the bacon and use additional cheese or vegetables. The Meringue Cake is already vegetarian-friendly!