Since you are demoing a lot on the mandoline already, I used it for the cheddar (you can shred the cheddar or not(!) and slice the onions and crinkle cut the zucchini on the mandoline) but had the host buy shredded mozz. I did the parm on the microplane. Between that and zesting now for the summer trifle, I sell a LOT of microplane graters. Also, save out a piece of zucchini (the recipe calls for too much anyway) and you can use it to demo the food chopper. No reason to do the tomato on the mandoline if you don't want to. Heck, I've made it with halved cherry tomatoes and it was fine. If you have the egg slicer you can use that for the mushrooms.I have been selling mandolines lately, too. Cucumbers w/ the thin blade ('tis the season) and lemons with the thicker setting for the trifle or to float in bowls work well and are easy to show. I like to show the crinkle cutter on a potato because I use it at home a lot to make fries. The best way to do well at a show is to use as many of the products as possible in your kitchen so you can honestly tell people what you like and what you use it for. Plus, then you are good at using the tools for your shows.I am still pretty new so I don't know a ton, but this is what has been working for me. Best of luck. Go get 'em!!