Grill Pan and Grill Press: The Perfect Combo for Delicious Tortatinis

[dannyzmom]

I just ordered myself a Grill Pan & Grill Press and hear these shows are a hit.
I am thinking I could start my microwaving a chicken and go from there...

 

[cmdtrgd]

I am doing salads all summer long - a different one each month. Everyone who I talk to is excited about that and it shows a lot of the products. I might do tortatinis in September to show an easy, weeknight, kids love 'em, need to get back in the swing of school type of show...make sense?

 

[mrssyvo]

I did a show in February, and it was a hit. They especially enjoyed the dessert ones. I demo'd preparing the ingredients, then everyone went in the kitchen and made their own sandwich.

 

[legacypc46]

Carolyn,

Do a search with 'tortatini' and you'll hit a thread with more info on the tortatini show.

I do them every chance I get...I like the resulting sales, bookings, and happy customers. (Grilling shows and luaus though, are my most popular themes in June.)

kris

 

[Kathytnt]

I wish I had the grill pan and press Panini's tortatini etc.

 

[jrstephens]

Stupid question....what's a tortatini? Like a quesadilla or panini?

 

[dannyzmom]

I did a show in February, and it was a hit. They especially enjoyed the dessert ones. I demo'd preparing the ingredients, then everyone went in the kitchen and made their own sandwich.

Woul dyo umind sharing the recipes?

 

[cmdtrgd]

This is what I have:

 

[MissChef]

This is what I got from my hospitality director!

 

[MissChef]

Looks like we have the same thing, cmdtrgd!

 

[legacypc46]

This is what I started with too....one major change is that I fold the filled tortillas into pockets before putting them into the grill pan. The pockets are a lot easier, and less messy, to eat....and they're cute.

If you have enough of the small SA bowls, you can set out the large SA platter w/nine small bowls on it. (I use a med SA bowl for my turkey and mozzerella cheese.) I love this set up and tell customers how they can do the same thing for a salad bar, a potato bar, a taco bar, an ice cream bar, etc.

 

[GourmetGirl]

This is what I started with too....one major change is that I fold the filled tortillas into pockets before putting them into the grill pan. The pockets are a lot easier, and less messy, to eat....and they're cute.

If you have enough of the small SA bowls, you can set out the large SA platter w/nine small bowls on it. (I use a med SA bowl for my turkey and mozzerella cheese.) I love this set up and tell customers how they can do the same thing for a salad bar, a potato bar, a taco bar, an ice cream bar, etc.

That is such a great idea for setting up the bar and showcasing a way to use lots of products without taking up a lot of room on your display! Thank you!

 

[aried]

Here are some notes I also had.

Ann R.

 

[dannyzmom]

This is what I started with too....one major change is that I fold the filled tortillas into pockets before putting them into the grill pan. The pockets are a lot easier, and less messy, to eat....and they're cute.

If you have enough of the small SA bowls, you can set out the large SA platter w/nine small bowls on it. (I use a med SA bowl for my turkey and mozzerella cheese.) I love this set up and tell customers how they can do the same thing for a salad bar, a potato bar, a taco bar, an ice cream bar, etc.

Pockets? How? Can you describe?
Yo umean rather than roll them you fold them somehow?

 

[ivykeep]

Fold the top and bottom in before you roll the sides to make a pocket.

I made the 10 min tenderloin with a pork roast and then made Toratini's with the roast for dinner the other night -- DH loved it so I'm going to offer that at some of my shows. Great way to show off several different products.