Chef Bobby
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smspamperedchef said:how did this fall into your lap Bobby?
ChefBeckyD said:For a demo, I would do something that could be portion-controlled. Like a pizza that could be cut into small pieces - or something in the mini muffin pan. Then, in order for everyone to have a bite, I would do one ahead, and one as the demo.
Another thing that might work well would be some type of Ice Cream Show - get those big buckets of ice cream, and then demo different toppings. A brownie in the bar pan could be cut into small pieces to go with the ice cream.
cookin to the top said:What I did at one of my big shows, was to demo a fast dessert, then cut everyone loose for a taco bar, where they got in line, used different products at different stations to assemble their tacos, and served themselves a pre-made bev. from the q-s-pitcher. It worked beautifully!
For a show with 55 attendees, we recommend preparing enough food for at least 60 people. This allows for a small buffer in case of unexpected guests or larger appetites. It's better to have extra food than to run out during the show.
Our most popular recipes for large groups include the Deep Covered Baker Chicken, the Veggie Pizza Ring, and the Southwest Chicken and Rice Skillet. These dishes are simple to make and can be easily doubled or tripled to accommodate a larger crowd.
It's important to plan ahead and make a timeline for cooking and serving the food. Start with dishes that can be made ahead of time, such as dips or salads. Then move on to main dishes and side dishes that can be prepared simultaneously. Allow for some buffer time in case things take longer than expected.
For a show with 55 people, we recommend having at least two sets of kitchen tools and equipment, such as mixing bowls, spatulas, and measuring cups. This will make it easier to prepare multiple dishes at once. You may also want to have extra serving platters and utensils for buffet-style meals.
When sending out invitations for the show, be sure to ask guests if they have any dietary restrictions or allergies. This will allow you to plan your menu accordingly and have options for guests who may be vegetarian, gluten-free, or have other dietary needs. You can also offer some dishes as build-your-own options, so guests can customize their meals to fit their dietary restrictions.