Ideas for Recipes at October Shows
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Discussion Overview
This thread explores various recipe ideas and presentation techniques for upcoming shows in October, November, and December, focusing on showcasing specific Pampered Chef products. Participants share their personal experiences and suggestions for dishes that align with the host specials.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, plans to showcase the November and December host specials by making appetizers and trifles.
- Another participant shares their experience of using appetizer plates and a caddy to enhance the presentation of dishes like Brie and Cran Ras Fizz.
- Several users mention the 30 Minute Chicken as a popular choice for October shows, with one participant planning to serve it on an Oval Platter.
- One participant discusses using a trifle bowl as a decorative item while showcasing its features with fake apples and flowers.
- Another participant expresses interest in the Mint torte, describing it as quick and simple, and mentions its popularity at their open house.
- One participant raises questions about how to present pork tenderloin on a platter, seeking suggestions from others.
- Another participant notes their reluctance to promote fundraisers due to lower commissions, sharing that most of their fundraisers come from requests rather than advertising.
- One participant expresses excitement about trying new recipes and the challenge of not being able to eat the dishes they prepare during shows.
Areas of Agreement / Disagreement
Views differ on the best recipes and presentation techniques, with no clear consensus emerging on specific dishes or methods to showcase products.
Contextual Notes
Participants share their personal experiences and preferences regarding recipe choices and product showcases for upcoming shows, reflecting a variety of approaches within the consultant community.
Who May Find This Useful
Consultants looking for inspiration on recipe ideas and presentation techniques for their upcoming shows may find this discussion beneficial.
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Since the November special is SA - you can make whatever you want - just bring the appetizer plates and caddy with you to serve it on! When people see it in person, they just have to have it!!
And since December is the trifle bowl - just offer trifles.
Sorry for such a basic answer - but that's all I can think of right now...
By the way - you are doing awesome with the recruiting!! At this rate you'll be getting close to DC or London! I hope I can catch up and join you on the cruise though - any tips for recruiting success?
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I have 3 cooking shows and a fundraiser already booked for November, but of course I want 6-8 more shows for Nov.....but I also know I need to start looking at Dec. so that in Nov. I can concentrate on the New Year.
SO - for Oct., I will do the 30 minute chicken, and serve it on the new Oval Platter, and while the chicken is in the micro, I will throw together a quick trifle......and use the small plates w. caddy for guests to serve themselves.......
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feather18 said:
Ok I have not done this but here is an idea...Maybe if you have one of the SA large square platter can you put some kind of sauce on the plate just for decoration?? And then lay the pork corner to corner. Do you know what I mean about the sauce?? I don't mean piles of it just zig zag it across the plate.
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feather18 said:
It's funny, I don't really advertise fundraisers at all, because personally, I don't like our fundraiser program........I think it stinks that usually I have to work harder and put more money into a fundraiser (more catalogs, etc.....) but I get 10% less commission on it!:grumpy:
All of the fundraisers that I have done (except for my own fundraiser that I did for my friend), and that are on my schedule right now, have been from people soliciting me to do the fundraiser!:blushing: I don't turn them down if they are thrown in my path!
And about the Pork Tenderloin, I've only done it once.......decided I liked the chicken way better, and it's cheaper too. I like the BBQ sauce recipe though!
I really like the idea of using the med. square to serve it on. Slice it, and spread it from one corner to another, Use a squeeze bottle, and swirl some BBQ sauce around it. Then you could also use the small bowls and caddy to serve BBQ sauce, and maybe another kind of sauce?
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BUT... haha.. I do like your idea of the BBQ sauce. i had even thought gravy.. but.. i dono how that would look. Thank you both for your ideas!!
:love:
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I am planning on really showcasing my SA pieces. I have requested my hosts purchase veggies, dip, cheese and crackers for their shows. I am making a SA tower of snacks...Lg square plate on bottom, med bowl turned on the angel with a med square on top, sm bowl on the angel with a sm square on top, and a sm bowl on top for dip. I am arranging the veggies and crackers on the plates. It looks pretty and the cranberry pieces would work quite well also. It is a lot to bring, but I am hopeful it will really showcase the pieces well. I am also bringing the Trifle Bowl with Christmas ornaments it (like the catalog) and tying a ribbon around it. I am really trying to focus on the entertaining side of the holidays and talking up how simple and easy the SA pieces work together.DebbieJ said:
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Frequently Asked Questions
What are some seasonal recipes to showcase at October shows?
For October shows, consider featuring recipes that highlight fall flavors. Pumpkin soup, apple crisp, and butternut squash pasta are great options. You can also incorporate seasonal spices like cinnamon and nutmeg to enhance the dishes.
How can I incorporate Halloween themes into my recipes?
Halloween-themed recipes can be a fun addition to your October shows. Try making "witches' brew" soup or "mummy" hot dogs wrapped in crescent roll dough. You can also create spooky snacks like ghost-shaped cheese balls or pumpkin-shaped fruit platters.
What are some quick and easy recipes for busy hosts?
Busy hosts will appreciate quick and easy recipes that don’t require extensive prep time. Consider making a 30-minute chili, a simple pasta salad, or a no-bake dessert like chocolate-covered pretzels. These recipes are not only easy to make but also delicious!
Can I use Pampered Chef tools to demonstrate my recipes?
Absolutely! Pampered Chef tools are perfect for demonstrating recipes at your shows. Use the Food Chopper for quick vegetable prep, the Mix 'N Chop for ground meats, and the Quick Slice for uniform fruit and veggie slices. Showcasing these tools will highlight their efficiency and versatility.
How can I engage guests while demonstrating recipes?
Engaging guests during your recipe demonstrations can enhance their experience. Encourage participation by asking for volunteers to help with simple tasks, or have a taste-testing station set up. You can also share fun facts about the ingredients or cooking techniques to keep the conversation lively.
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