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Pampered Chef: Need ideas on 3-course menu!

  1. mrshamel3808

    mrshamel3808 Member Gold Member

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    Ok, I have a host who wants to do a 3-course demo, appetizer, main dish and dessert. It's sort of a bridal shower, but it's also a cooking show because people are allowed to bring friends and it's not specifically a party for the bride. But she's giving her host benefits to the bride and we will have a list of the bride's registry available to guests if they want to buy something for her and give it to her at her real shower or the wedding.

    Anyways, she says her sister (the bride) doesn't know how to cook at all so thought it would be fun for me to have "Teach Brianne How to Cook" show where I can demo a full meal that's easy and yummy that she could do even with her little to no cooking skills.

    I was thinking the Tropical Torte with Fresh Pineapple is an easy dessert that can look impressive and elegant. But so far I've only done the Strawberry Amaretto Pastries and Elegant Artichoke Cups as demos since I'm a newer consultant. I did just get alot of products for my kit enhancement so I have a DCB and I'd love to use that for the main dish.

    Anyone have any ideas on the full 3 item menu?
     
    Apr 30, 2009
    #1
  2. wadesgirl

    wadesgirl Legend Member Gold Member

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    Greek Cheese Torta
    Chicken Penne Al Fresco
    Tropical Torte with Fresh Pineapple
     
    Apr 30, 2009
    #2
  3. c00p

    c00p Veteran Member Gold Member

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    Personally I don't like the tropical torte......but if you have the fluted stone, I would do the triple chocolate fudge microwave cake and get a big WOW from everyone!!!
     
    May 1, 2009
    #3
  4. AnnieBee

    AnnieBee Veteran Member Gold Member

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    I also don't like the tropical torte. Given that you're making so much, I would stick to a simple dessert. Since you've already done the amaretto pastries, they could be perfect (they are so yummy, and simple enough that people aren't put off making them). My other suggestion would be a trifle, with most of the components pre-prepared. Maybe have the cake and fruit parts already cut up, and just mix up the "creamy part" and assemble. Or maybe have all of it ready, and just assemble it. Be sure to show off the EAD (if you have it) to top off the trifle.
     
    May 1, 2009
    #4
  5. AnnieBee

    AnnieBee Veteran Member Gold Member

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    PS I do like the idea of the GC torte (mention it can be made ahead, serves tons of people and left overs are great over pasta, just add a little cream or milk, and grilled chicken if desired). Also the GCP Alfresco is also wonderful!
     
    May 1, 2009
    #5
  6. loreo

    loreo Banned

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    If you have the DCB, do the 30 min chicken. I always sell at least two at every show. Now I am making the chicken at home, bringing it to the show and using part of the chicken to make a braid or ring. I've also substituted it for the grilled chicken in the penne pasta dish.

    I also second the microwave cake in the fluted pan.

    Have fun!!
     
    May 1, 2009
    #6
  7. mrshamel3808

    mrshamel3808 Member Gold Member

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    I don't have the fluted pan :( So that's out. I've made the Tropical Torte with Fresh Pineapple before and LOVED it, although I think the filling needs more mango flavor, maybe some actual mango pieces (I'm basically addicted to ANYTHING mango flavor or with mango in it...), or maybe evne some crushed pineapple or sliced strawberries. I do LOVE the amaretto pastries but I find that the assembly process takes me a long time. I'm still working on melding my talking with actually working. I tend to stop assembling if someone asks a question because I'm afraid I'm going to miss some steps. The torte has less steps to go through multiple times. The trifle is an option, what recipes do you guys suggest?
     
    May 2, 2009
    #7
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