I Booked My First 30Min Chicken Show! Now What????

[ChefBeckyD]

You just can't win sometimes--some shows have low attendance and others like this sound like a mob! Good luck and I hope it all works out for you, Becky! I hope you sell lots of DCB's!!!!!!

Thanks Harriet! I guess I shouldn't complain!

I really am looking for bookings, and I just know that those can be harder to come by at the really big shows - and it's hard to do the full service one-on-one check out when there are people lining up all through the house! The host changed the location of the show to her mom's house, because she can't fit that many people in her apt. Right now, we are under a Lake Effect Snow Warning, and it has been snowing here ALL day, and is supposed to continue into the afternoon tomorrow. If it isn't snowing, and the roads are able to be cleared, than the show should be huge - I need to be thankful for that, and figure out a way to get some bookings in the middle of chaos!

 

[pamperedharriet]

I surely hope the roads are cleared for all concerned. No fun traveling in the dark on slippery roads and for carrying our products too! I hate winter!!!!!

Hopefully you'll get the bookings when the guests see the "wow" and want to share it with their friends to earn the DCB at a great price from our host rewards.

Good luck! Glad you are feeling better too, Becky!

 

[pamperedharriet]

I keep on forgetting to ask about the 30 minute chicken e-mail. I wanted to use it for invitations and it is not listed in the pull down list on our personal websites for show e-mails. I see the 10 minute pork tenderloin but not the chicken. Does anyone have a copy so I can use the wording? TIA!

 

[ChefBeckyD]

I keep on forgetting to ask about the 30 minute chicken e-mail. I wanted to use it for invitations and it is not listed in the pull down list on our personal websites for show e-mails. I see the 10 minute pork tenderloin but not the chicken. Does anyone have a copy so I can use the wording? TIA!

I don't think there is one, unless someone has made their own. I have used the Real Foods Real Fast invite, and then add my own blurb about the Incredible 30 Minute Roast Chicken - You Have To See It To Believe It.

Sorry I couldn't be of more help!

 

[wadesgirl]

I think it's under stoneware, I know I just sent one out last month.

 

[ChefBeckyD]

I think it's under stoneware, I know I just sent one out last month.

The only one I find is under Customer Connections - and it is an email to encourage booking a 30 minute chicken show - but not an invitation.......

 

[pamperedharriet]

I don't think there is one, unless someone has made their own. I have used the Real Foods Real Fast invite, and then add my own blurb about the Incredible 30 Minute Roast Chicken - You Have To See It To Believe It.

Sorry I couldn't be of more help!

Sounds like a great idea, Becky....Thanks! I didn't think of that.

 

[pamperedharriet]

The only one I find is under Customer Connections - and it is an email to encourage booking a 30 minute chicken show - but not an invitation.......

I saw that one and was surprised that it was not listed as an invitation.

 

[pamperedharriet]

I think it's under stoneware, I know I just sent one out last month.

If you can find it will you let me know. Thanks.

 

[ChefBeckyD]

If you can find it will you let me know. Thanks.

I would like it too!:thumbup:

 

[scottcooks]

One timesaving step to consider, rather than oil/seasoning, is called Kitchen Bouquet - it's a gravy base kind of thing, but it is an awesome flavor and does some browning on the chicken. I tease my guests telling them it's tanning lotion, then show them the bottle. It is located next to pickles and ketchup at my grocery store, so find it and tell your guests where you found it.

I pour about a tablespoon into my gloved hand, then rub it all over the chicken - paying special attention to the breast and thighs. It usually takes 2-3 applications to entirely coat the outside of the bird.

I cook the chicken breast/legs UP.

Definitely use gloves. To give -wadesgirl- another barrier to help, you can use the chefs tongs--stainless ones to hold a paper towel you can blot the inside of the chicken with. I take anything that has touched the chicken and immediately put it in the dishwasher. If you just don't like touching the chicken, then get someone to help you out - they could hold it open with the stainless chefs tongs and you could use the bamboo tongs to hold a paper towel to blot with - maybe.

The cool thing about this recipe is some of the top skin actually Does Get Crispy even in the microwave!

Finally, it is not an attractive presentation to physically show the cooked chicken. If instead, you break it down after cooking and set it all out on a platter, you can garnish that tray and have more eye appealing results.

To break down a cooked chicken, type 'carving a chicken' into Google.

 

[ChefBeckyD]

Well, the weather didn't totally cooperate last night, but she still had 12 of her 24 who rsvp'd make it to the show! Sales are at $850, with several outside orders still to come. I sold 4 DCB's, and 5 microplane graters, and got 2 bookings! It was a fun show!

 

[pamperedharriet]

I've been waiting for you to post Becky to see what happened last night with the weather and if you did the show or not. Sounds like a great show considering everything! Great job!!!!!

 

[ChefBeckyD]

I've been waiting for you to post Becky to see what happened last night with the weather and if you did the show or not. Sounds like a great show considering everything! Great job!!!!!

Thanks Harriet! I actually think it may have been a good thing that the weather was bad - it was more fun with a more manageable crowd. At least, I was more comfortable!

 

[pamperedharriet]

Thanks Harriet! I actually think it may have been a good thing that the weather was bad - it was more fun with a more manageable crowd. At least, I was more comfortable!

I am glad it all worked out for you and for your comfort level. I don't like more than 12 people at a party too as it gets too crazy for me too but sales wise, booking wise you did great! Hope she gets orders from the others who didn't make it last night.

 

[cookingtoolz4u]

Help ChefBeckyD! I have my very first 30 minute Chicken Show this Saturday and I LOVED :love: your show outline. HOWEVER, the recipe I have for the Garlic Bites does not have the Parmesan Cheese in it...at what point in the recipe do you do the cheese, or if its easier you can just send me your version of the recipe.....either way would be great! By the way, thanks for all the great advise you give on this site.....your one of my fav's! :blushing:

 

[ChefBeckyD]

I have my very first 30 minute Chicken Show this Saturday and I LOVED :love: your show outline. HOWEVER, the recipe I have for the Garlic Bites does not have the Parmesan Cheese in it...at what point in the recipe do you do the cheese, or if its easier you can just send me your version of the recipe.....either way would be great! By the way, thanks for all the great advise you give on this site.....your one of my fav's! :blushing:

:blushing: Aww, thanks! :blushing:


When I do them (and sorry - I never measure!) here is my recipe:

1 roll of 8 count Grands Biscuits
1 clove garlic
Italian Seasoning - probably 1 tbls.
Parmesan Cheese
4 Tbls. Butter


Melt butter (during prep) in 10" skillet

during demo, crush garlic into pan, shake in Italian seasoning, and then grate in a chunk of Parmesan Cheese (I use what will fit in the hopper for the Microplane). Cut biscuits into quarters, place in pan, stirring everything together with the Mix n Scraper. Bake @ 350 for 17-19 minutes, then slide onto SA plate. Grate a little more cheese over the top and serve with small bamboo tongs.


This makes a GREAT interactive demo, I have discovered!

 

[wadesgirl]

:blushing: Aww, thanks! :blushing:


When I do them (and sorry - I never measure!) here is my recipe:

1 roll of 8 count Grands Biscuits
1 clove garlic
Italian Seasoning - probably 1 tbls.
Parmesan Cheese
4 Tbls. Butter


Melt butter (during prep) in 10" skillet

during demo, crush garlic into pan, shake in Italian seasoning, and then grate in a chunk of Parmesan Cheese (I use what will fit in the hopper for the Microplane). Cut biscuits into quarters, place in pan, stirring everything together with the Mix n Scraper. Bake @ 350 for 17-19 minutes, then slide onto SA plate. Grate a little more cheese over the top and serve with small bamboo tongs.


This makes a GREAT interactive demo, I have discovered!

Do you stir to coat all sides or just to get it all over the bottom?

 

[ChefBeckyD]

Do you stir to coat all sides or just to get it all over the bottom?

I stir so that the biscuits are completely coated on all sides.

 

[wadesgirl]

I stir so that the biscuits are completely coated on all sides.

I was thinking about doing that the last time I made them because they seem a little plain the regular way.

 

[ChefBeckyD]

I was thinking about doing that the last time I made them because they seem a little plain the regular way.

This is my most requested recipe - even when I do chocolate bliss shows, hosts will ask if we can do the biscuits.....and everyone at the show always asks for the recipe. I just had business cards made from VistaPrint with this recipe on the back - to appease the masses.

 

[jbdowd0798]

Okay dumb question for you- the recipe sounds AMAZINGLY YUMMY and EASY. so you stick the pan straight into the oven for the 17 minutes then just slide it all onto the plate at the end? No baking sheet, etc???

 

[chefann]

That's right. It's designed to show that our cookware can go into the oven. A lot of people think it can't. And if you're doing a microwave stoneware recipe (30 minute chicken), then the oven is free. And now you're demoing both stoneware and cookware!

 

[cookingtoolz4u]

Thank you so much for your quick response.....I am going to practice the demo with my kids now.....they LOVE the chicken b/cause the preperation is so GROSS!!! LOL
Thanks again!

 

[cookingtoolz4u]

:blushing: Aww, thanks! :blushing:


When I do them (and sorry - I never measure!) here is my recipe:

1 roll of 8 count Grands Biscuits
1 clove garlic
Italian Seasoning - probably 1 tbls.
Parmesan Cheese
4 Tbls. Butter


Melt butter (during prep) in 10" skillet

during demo, crush garlic into pan, shake in Italian seasoning, and then grate in a chunk of Parmesan Cheese (I use what will fit in the hopper for the Microplane). Cut biscuits into quarters, place in pan, stirring everything together with the Mix n Scraper. Bake @ 350 for 17-19 minutes, then slide onto SA plate. Grate a little more cheese over the top and serve with small bamboo tongs.


This makes a GREAT interactive demo, I have discovered!

OK so I did the "at home demo" - the biscuits were awesome (thank you for the recipe) However....I am a little worried about the chicken though.....the presentation was less than desirable because I have no idea about how to correctly cut a chicken! Also, when I got down close to the bones and such is there supposed to be red stuff or did I not cook it good? The juices ran clear and the temp was right....or am I just not a chicken expert and thats normal???
I am really nervous about doing this now....it tastes wonderful, but doesnt look that way...........

 

[ChefDella]

thanks alot ladies now i want the DCB but can't afford it right now. i've already spent way too much on pc stuff, i just signed in dec of 07 didn't do my first show until jan. of 08, and haven't had much going on, seems like everyone was excited about it at first but now can't seem to get anyone to do anything with it, my only show for march got moved to april, hopefully it will be a decent one and get some booking from it.

 

[wadesgirl]

thanks alot ladies now i want the DCB but can't afford it right now. i've already spent way too much on pc stuff, i just signed in dec of 07 didn't do my first show until jan. of 08, and haven't had much going on, seems like everyone was excited about it at first but now can't seem to get anyone to do anything with it, my only show for march got moved to april, hopefully it will be a decent one and get some booking from it.

I just got mine in February as part of the host special!

Scott, I just noticed your tip about me not wanting to touch the chicken. I like the tongs idea!

 

[ChefDella]

I just got mine in February as part of the host special!

Scott, I just noticed your tip about me not wanting to touch the chicken. I like the tongs idea!

yes i thought about getting it then but there were several other pieces that i really wanted and needed so, i skipped on that one, i hoping that maybe with our 40% off discount in april i will be able to get it.

 

[wadesgirl]

yes i thought about getting it then but there were several other pieces that i really wanted and needed so, i skipped on that one, i hoping that maybe with our 40% off discount in april i will be able to get it.

I debated about it also and finally decided to get it. Now I just need to remember to talk about it at my shows and maybe book myself a 30 minute chicken show.

 

[ChefDella]

well i think i'm going to work on getting it soon, we are really busy with ballseason right and i would love to let other mom's know about how they could get a really nice dinner on the table in no time.

i'm trying to think of a way i could get some of the ball mom's interested while at the ballfield, without having to interrupt a game. i just bought me a shirt so planning on wearing it tonight, hopefully it will help and planning on wearing it to my daughter's gymnastic's class today.