Help Needed: Unique Show Idea for 11am Full Meal

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Discussion Overview

This thread explores ideas and experiences related to hosting a Pampered Chef show featuring a full meal at 11:00am on a Saturday. Participants share their thoughts on how to manage the cooking demonstrations and what dishes to prepare, while also expressing concerns about the feasibility of preparing multiple recipes during the event.

Discussion Character

  • Exploratory
  • Opinion-based
  • Anecdotal
  • Debate/contested

Main Points Raised

  • One participant, identifying as a consultant, suggests preparing a trifle and having the host make the appetizer and dessert ahead of time to simplify the process.
  • Another participant shares their experience of demonstrating a single recipe to keep the show engaging and prevent guests from losing interest.
  • Several users mention the challenge of preparing three recipes, with some stating that it could lead to a lengthy event and excessive work for the consultant.
  • One participant recounts a successful show where they demonstrated quick recipes while the host prepared other items, resulting in high sales.
  • Another participant emphasizes the importance of managing expectations, suggesting that doing too much could set a precedent for future shows.
  • One user proposes specific dishes, such as Brie for an appetizer and Pork Tenderloin for the main dish, highlighting the ease of preparation and cooking time.
  • Another participant describes a method for making pass around salsa, which engages guests in the preparation process.

Areas of Agreement / Disagreement

Views differ on the number of recipes to prepare during the show, with some participants advocating for one or two recipes, while others suggest that a full meal can be managed with proper planning. No clear consensus emerges on the best approach.

Contextual Notes

Participants share personal experiences and preferences regarding show formats, emphasizing the need for practicality and engagement during cooking demonstrations.

Who May Find This Useful

Consultants looking for ideas on managing cooking demonstrations at shows featuring full meals may find the shared experiences and suggestions relevant.

PCSarahjm
PCSarahjm
Messages
701
Has anyone done a show like this? My host wants her show to be on a saturday with a full meal at 11:00am. I am ok with it but don't have a clue what fix. I was thinking a trifle (have it made put final touches on it) either a pumpkin trifle or I seen a taffy apple trifle. She wants an appetizer, main dish and dessert. Send ideas my way....I really need them!!

Thanks
 
PCSarahjm said:
Has anyone done a show like this? My host wants her show to be on a saturday with a full meal at 11:00am. I am ok with it but don't have a clue what fix. I was thinking a trifle (have it made put final touches on it) either a pumpkin trifle or I seen a taffy apple trifle. She wants an appetizer, main dish and dessert. Send ideas my way....I really need them!!

Thanks
Click to expand...

ummm, have her make the appetizer and dessert ahead, and you make the main dish? Or any variation of that where you are not the caterer for her party!

Seriously - I wouldn't demo a whole meal.

I did do one show this past summer where I demoed the Strawberry Spinach Salad, while the 30 min. chicken was in the microwave, and the host, under my guidance, put together an easy trifle before guests arrived. That would be my limit.
 
If it were my host, I'd tell her (nicely) that I'm not a caterer and I've found that 1 recipe is enough to show the tools and keep her guests from getting bored. Then I'd provide her a list of recipes she could fix by herself if she still felt that she needed 3 items.
 
ANN! Stop posting while I'm posting! (j/k!!!)
 
ChefBeckyD said:
ANN! Stop posting while I'm posting! (j/k!!!)
Click to expand...

That is funny! I think I have read all the posts that you guys are posting on today!
 
I did this for a show...Meals in Minutes

30 minute chicken
garlic bites
microwave cake

Super quick & easy!
 
I agree, if you did 3 things, you would keep there forever!! unless you did something like Stacy, which is a good idea, but Man that is alot to ask for!!!
 
  • Thread starter
  • #8
I was thinking about this whole thing.....1 or maybe 1 1/2 demos are plenty to demo. I think I will have her pre make the appetizer and I will bring the trifle already made. Might use the EAD to put cool whip on top and use the chopper to chop a topping up. So what do I make for the Main Dish?
 
Does she realize that 3 recipes will cost a lot more than the $15 host credit? I would definately have her do some of this ahead of time.
 
remember, if you do it for her you will be"expected" to do it for her friends and family that book :)
It might start a cycle you might not want to continue
 
DO NOT DO IT!!!!
You will kill your chances of bookings and recruit leads...you will be there ALL DAY and be doing dishes ALL NIGHT. Tell her she can either do the app and dessert and you'll do the main dish...or she can do the app and dish and you'll do the dessert. Yo uhave 45 minutes to do your demo before people start getting antsy. After 45 minutes they start crossing things OFF their wish list.
 
  • Thread starter
  • #12
I must have not worded things incorrectly....I am not going to demo everything step by step. Just do the final touches. But the host wants to do PC recipes for the appetizer, main dish, and dessert. I know better then to demo everything we would be there forever if I did that. The host is my SIL and I know I can trust her to do the appetizer on her own(if I give her a few recipes ahead of time) So again I am just looking for ideas for an appetizer, maindish, dessert....that sort of go together. But I am so glad everyone has stressed not to do more than 1 maybe2 for demos....it is just too much.

Thanks
Everyone!
 
I did a show yesterday where I did the pass around salsa.mini pesto pizzas and a double chocolate mocha trifle. I had $1118 in sales when I left and the demo was really quick. I started with the salsa, made the pizzas and did the trifle while the pizzas were in the oven. Showed a ton of products ad I had great sales too. What more can I ask for?
 
  • Thread starter
  • #14
pc ri lisa said:
I did a show yesterday where I did the pass around salsa.mini pesto pizzas and a double chocolate mocha trifle. I had $1118 in sales when I left and the demo was really quick. I started with the salsa, made the pizzas and did the trifle while the pizzas were in the oven. Showed a ton of products ad I had great sales too. What more can I ask for?
Click to expand...

This was more on the lines of what I am looking for!

Thanks lisa
 
You could do the Brie (Round Stone) for the appetizer...easy...peasy....
(5 minutes to prep before show starts)

Pork Tenderloin in the DCB with Asian Seasoning...serve with salad (Salad Spinner & bamboo tongs) and Aisian Dressing (SA Bowl and Bamboo Serving Spon) on the New Platter (Nov Host Special)
5 min prep and 10 min cook time

Then have a trifle premade (Dec host special)

We also have had large shows with folks purchasing the DCB at full price or booking at least a catalog show for November to get the platter for the host special.

As long as you keep it easy and it goes fast they love it!

Joe & Diane Schalk
PamperedChefDude & Ddudette
 
This may be a dumb question, but what is the pass around salsa?
 
  • Thread starter
  • #17
you put all the ingredients in the batter bowl and pass it around with the salad choppers for all of the guest to chop! Easy and great
 
FromMaria'sKitchen said:
This may be a dumb question, but what is the pass around salsa?
Click to expand...

The recipe for this is in the catalog - inset into the picture of the salad choppers. It is TO DIE FOR Delicious.....and you WILL sell salad choppers every time you do it!
And THANKS again to Heather (Heat123) for being the first on here to clue us in to how awesome this recipe is!:love:
 
I have host that do full meals a lot. I tell them I demo one recipe but will provide them with other recipes if they want more I usually demo the main dish. If anyone books of them, I tell them to same thing I do one recipe if you want more that is up to.

Recently, I did the Asian Pork SKillet, the host did the Garlic Bites and she did a dessert of her own in a PC dish. I had one that I did the Skillet Brownie as a Banana Split Brownie and the host did, artichoke dip, and chicken club ring.
 

Frequently Asked Questions

What are some unique themes for a full meal show at 11am?

Consider themes like "Brunch Bonanza," where you can showcase breakfast and lunch fusion dishes, or "Around the World," featuring international cuisine. Another idea is "Farm to Table," focusing on fresh, local ingredients. You could also do a "Quick and Easy Meal Prep" show, demonstrating how to prepare meals in advance for busy weeks.

How can I incorporate Pampered Chef products into my full meal show?

Utilize Pampered Chef tools to enhance your cooking demonstration. For example, use the Rockcrok for stovetop-to-oven recipes or the Quick Slice for efficient vegetable prep. Highlight the versatility of products like the Mix 'N Chop for different meal components and showcase how they can save time and effort in meal preparation.

What types of recipes work best for a full meal show?

Opt for recipes that are visually appealing and can be prepared within the time limit. Consider dishes like a hearty frittata, a colorful salad with grilled chicken, or a pasta dish that can be made in under an hour. Make sure to include a dessert that complements the meal, like a fruit tart or a simple cake.

How can I engage my audience during the show?

Encourage participation by asking questions and inviting guests to share their cooking experiences. Offer samples of the dishes being prepared and provide recipe cards for attendees to take home. You can also run a fun cooking quiz or a small raffle for Pampered Chef products to keep the energy high and engage your audience.

What should I do if I run out of time during the show?

If time is running short, focus on demonstrating key techniques rather than completing the entire meal. You can prepare some components in advance and show how they come together. Additionally, have a finished dish ready to display, allowing guests to see the final product while you explain the remaining steps. This keeps the show flowing and maintains audience interest.

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