How Are You Going to Sample the New Toppings?

[lovenpc]

Just got my new products (we just had conference last week in Canada) and I love the new toppings...the caramel is amazing. What is your plan on taking these to your shows for your customers to taste? What are you going to use as dippers? Thanks for your help

 

[raebates]

I'm considering using the Petite Bamboo Spoons and providing animal crackers for tasting the sauces.

 

[punkie1019]

Maybe use apples for dipping. You can demo the apple wedger.
It would also be a great way to demo the dots beverage glasses. Bring a can of lemon lime soda and show how the whole can will fit in the glass with room for ice. Then use the lemon lime soda to coat the apples so they don't turn brown.

 

[ChefBeckyD]

For my Fall Kick-Off Show (It's a host appreciation party), I'm doing homemade ice cream with all the fixings - The 3 sauces, sliced bananas, nuts, cool whip, cherries, etc....
...but for shows, I was thinking of doing something like Rae - I was thinking the honey wheat crackers, but animal crackers sounds like a good idea too - I can get a big tub of them at Costco!

 

[Intrepid_Chef]

Or graham sticks!

 

[ChefBeckyD]

Or graham sticks!

I wish - the closest thing I can find to those are Scooby Snacks...little bone shaped graham crackers. No one around here carries graham sticks any more.

 

[Intrepid_Chef]

I looked for those in June and could not find them ... finally found Club sticks at Marcs, a regional discount store.

 

[raebates]

Grahams are a good idea. The reason I didn't go that direction was that grahams tend to have a distinct flavor. I want my guests to taste the sauces. Animal crackers don't have much flavor.

 

[Nanisu]

I am having a tough time getting my head around the idea that I now have to have ALL the sauces opened in my refrigerator all month since I am bringing time to have everyone taste--any ideas?

 

[raebates]

I have a designated area in my fridge for show stuff. That's where my sauces live. I go through them fairly quickly, so I'm not worried about spoilage. That said, you don't necessarily have to take the sauces to your shows. Not everyone does.