Tools and Tastings: A Delicious Twist on Home Show Demos

[RMDave]

No one has bitten yet. They keep wanting those darn fajitas!

Keith just tell them that the Journal of American Medicine has just released findings that Fajitas cause cancer in Canadian rats.

 

[abigailhutch]

Wow I love this idea! I totally want to try it! Guess I better order some of the sauces! hehe!

 

[DebbieJ]

thanks for sharing! Great idea!

 

[pamperedpals]

What an awesome idea!

 

[cheflorraine]

Okay, it's official. I've got a taker. My next Friday host LOVES this idea. So, I'll have to post a followup for you guys later.

Amanda - I'm looking forward to hearing how this goes for you, and also how much time it'll take. I'm really trying to cut back the length of my shows... hopefully this will be a fun and fast version!

 

[vanscootin]

I guess I'm kinda sorta doing a tools and tastings show on Sunday. It's a HWC fundraiser and the host is a single guy I've met through a networking group I belong to. Turns out only guys are coming. I am setting up tables around the house with different tools on them for the people to try.... and because is a single non cooking man, I'm going early and preparing all the food for him, which is all Pink.

 

[Flamingo]

I guess I'm kinda sorta doing a tools and tastings show on Sunday. It's a HWC fundraiser and the host is a single guy I've met through a networking group I belong to. Turns out only guys are coming. I am setting up tables around the house with different tools on them for the people to try.... and because is a single non cooking man, I'm going early and preparing all the food for him, which is all Pink.

I wanna know what that show turns out like......

 

[vanscootin]

I wanna know what that show turns out like......

It turned out really well. Had about 7 people there and $500 in sales. They loved that they got to try a few of the products out! The biggest hit was the garlic press, garlic slicer and peeler set. All the guys were amazed!

I really like this show style. It's easier to have the people interact rather than having me talk at them.

 

[pamchefpatrice]

FABULOUS IDEA!! I was just thinking about a "tool belt" theme show for ladies that showcases many of the PC tools. I am defnitely going to use this in my upcoming shows.

Thanks!

 

[Shawnna]

This would be a good idea for an open house type show also...love the "tool belt" idea...I am assuming you would wear a tool belt like a carpenter would wear.

 

[Aun]

After you use all the tools on the potato, carrot, onion, garlic, and zuchini, toss them with olive oil and one of the rubs, spread them out on the large bar pan and roast them in the oven (I think it's usually 400 degrees for 20-30 minutes or until everything is tender). This makes a delicious side.

The host can feed it to her husband whenever he gets home from wherever he went to get out of the house during the party.

One of the stoneware cookbooks has vegetable roasting temperatures, times, and tips in it that might be helpful here, also.

 

[NooraK]

The host can feed it to her husband whenever he gets home from wherever he went to get out of the house during the party.

Love it! :love:

 

[Aun]

I don't know why most husbands/boyfriends feel the need to disappear. I've had some great couples shows and some of the men even said how much they enjoyed it (ok, mainly the food) and that they were happy to be included. My husband cooks almost as much as I do at home and he appreciates quality tools in the kitchen as much as he does quality tools in the garage!

 

[babywings76]

I'm doing my second Tools & Tastings theme show tonight. Wish me luck. The first one was a bust. My host didn't follow my host coaching tips and had only 1 guest. Tonight is a show w/ a friend as the host, so I'm really nervous. She only has 6 people coming. I don't think she invited as many as she could have. She was tricky to host coach because she has a dominant personality and is SUPER busy and hard to get a hold of.

 

[babywings76]

Side note:Andrea, I LOVE your saying in your signature.

 

[Aun]

Side note:

Andrea, I LOVE your saying in your signature.

Thanks! The sad thing is that it came to me when I was having to go back and edit an email so that every single sentence wasn't punctuated with an exclamation point.

See, look! Only one exclamation point! I'm doing better already!

...whoops, so much for that... :-D

 

[cheflorraine]

I'm doing my second Tools & Tastings theme show tonight. Wish me luck. The first one was a bust. My host didn't follow my host coaching tips and had only 1 guest. Tonight is a show w/ a friend as the host, so I'm really nervous. She only has 6 people coming. I don't think she invited as many as she could have. She was tricky to host coach because she has a dominant personality and is SUPER busy and hard to get a hold of.

Amanda - how did that show go for you? Were there at least a few guests to enjoy the new theme?

 

[babywings76]

It was so much fun! Part of it was the crowd. There were 6 ladies there. They were all so fun and friendly. I had a lot of fun. I told them that I wanted them to have a chance to eat something right away and visit for a little and then I'll show them some fun things I brought. They loved it. They got to visit with each other, yet showed interest in me when I started to show them the "tools". I first explained to them what they were eating and how fun and easy using our rubs/dipping oil seasonings/sauces can be and how they open up a whole bunch of new flavors to your cooking, etc.I used the pineapple wedger, but the pineapple wasn't quite ripe enough and was a little hard to cut through. They LOVED the DCB and the C&S Tray. I didn't demo the mandoline because my work area was pretty crowded, but I showed them what the blades were and the benefits of ours vs. others at a store.No bookings, but they all asked if they are allowed to place orders in the future w/o it being a show. I told them about my website, how they can contact me and I can add it to open shows, etc. They were all amazed and excited when I told them they could keep the catalogs. They said other consultants never let them take them home, so I won major brownie points for that! And it was so sweet, one lady came up to me later and literally gave me a pat on the back and said how fun the show was, how I was a really good consultant, and that she could tell that I love the products and that makes a HUGE impression. I was so flattered.I've been really crazy at home lately and haven't been able to do morning after calls, but I'm definitely going to call every one of them for customer service calls a week after they get their stuff.My host LOVED this show format and I think I really like it as well. I love to chat with guests and talk about and show the benefits of products. It was nice not having to keep track with what step in a recipe I was on and hurrying to get it done quickly. I loved letting them eat right away, too. The only odd thing was that no one bought any of the rubs/sauces. That was a first for me. I usually sell lots of those. But, 3 bought the C&S tray and one person bought a DCB.

 

[ChefBeckyD]

It was so much fun! Part of it was the crowd. There were 6 ladies there. They were all so fun and friendly. I had a lot of fun. I told them that I wanted them to have a chance to eat something right away and visit for a little and then I'll show them some fun things I brought. They loved it. They got to visit with each other, yet showed interest in me when I started to show them the "tools". I first explained to them what they were eating and how fun and easy using our rubs/dipping oil seasonings/sauces can be and how they open up a whole bunch of new flavors to your cooking, etc.

I used the pineapple wedger, but the pineapple wasn't quite ripe enough and was a little hard to cut through. They LOVED the DCB and the C&S Tray. I didn't demo the mandoline because my work area was pretty crowded, but I showed them what the blades were and the benefits of ours vs. others at a store.

No bookings, but they all asked if they are allowed to place orders in the future w/o it being a show. I told them about my website, how they can contact me and I can add it to open shows, etc. They were all amazed and excited when I told them they could keep the catalogs. They said other consultants never let them take them home, so I won major brownie points for that!

And it was so sweet, one lady came up to me later and literally gave me a pat on the back and said how fun the show was, how I was a really good consultant, and that she could tell that I love the products and that makes a HUGE impression. I was so flattered.

I've been really crazy at home lately and haven't been able to do morning after calls, but I'm definitely going to call every one of them for customer service calls a week after they get their stuff.

My host LOVED this show format and I think I really like it as well. I love to chat with guests and talk about and show the benefits of products. It was nice not having to keep track with what step in a recipe I was on and hurrying to get it done quickly. I loved letting them eat right away, too.

The only odd thing was that no one bought any of the rubs/sauces. That was a first for me. I usually sell lots of those. But, 3 bought the C&S tray and one person bought a DCB.

Thanks for the feedback, Amanda! That sounds like it really was a ton of fun!

 

[deanna_g]

OK. I'm totally trying this on my show Friday. I just ordered more sauces and spices. Those really can add up. I'll have to make sure not to use a lot when I do this kind of show.

 

[Nanisu]

For the Faux Brie---how long/high do we bake it, and is it the whole brick of cream cheese?

 

[leftymac]

I only made it once. I did it about 350...no clue on the time. Just bake it until the dough is done! Use a whole brick or a half brick..whatever you want to do. It's a completely made-up recipe anyway.

 

[chefsteph07]

I only made it once. I did it about 350...no clue on the time. Just bake it until the dough is done! Use a whole brick or a half brick..whatever you want to do. It's a completely made-up recipe anyway.

For this, you use cream cheese rather than brie? Wrap the cream cheese in the dough? What do you do w/ the rest of the dough that's unused?

 

[leftymac]

For this, you use cream cheese rather than brie? Wrap the cream cheese in the dough? What do you do w/ the rest of the dough that's unused?

I wrapped an entire block of cream cheese in the dough. I used every last bit of it. Worked out well.

 

[lkbcovington]

I did one of these shows tonight for the wife of a fellow attorney. She suggested having the show at their office after work. She loved the idea of this type of show. So I prepared several dips and spreads in advance, took it all to work with me, then set up when I got there. Setup took about 20 minutes- about the same as the cleanup. She has 9 buying guests right now (waiting on 3 more from work tomorrow) and her sales are at $590. I did not do any type of demo, just mingled and talked with guests about the tools. I also had several of the new fall products on display. Here's what we served:

Sprinkles dip for apples (cream cheese & marshmallow fluff & sprinkles): caramel sauce/sprinkles combo, apple/cinnamon combo, cherry almond sauce

Cracker spreads (cream cheeese & sauce): Pineapple Rum, Raspberry Habanero

Cracker spreads (cream cheese & oil dipping seasoning): Sun dried tomato, Spinach and roasted red pepper

Dips for pretzels (mayo, sour cream & rub): Buffalo, Moroccan, Greek

The host also provided margaritas and white wine. People lingered and talked for several hours. (I was fine with this as we have many mutual friends and was having a blast) They asked questions about the products and especially the pantry products. I sold more pantry items than ever before (One lady ordered one of every pantry item I had used). I overheard multiple people saying this was the best pampered chef party they had ever been to! I'm floored by the results. So is my host- she has to pick out more products because she didn't think she would get nearly this much free product. Yay for my host and me!

 

[chefsteph07]

Good for you!

 

[RosieTrips]

Thanks for posting what you prepared. I am doing one of these in a few weeks and the host is excited to try something new. I'm thinking it will be a nice option for a quick week day show. Can't wait to see how it goes. Nice Job!


Susan

 

[A Pampered Kitchen]

Have a question, do you put the sauce on the cream cheese and then roll it in the cresent roll dough? Sorry if you already said how to do it, I may have missed it.

Thanks,

Cara

 

[jbdowd0798]

Cara- I'd put the sauce on the outside after its baked so that you will have the gooey cheese with yummy sauce.
love ya girl! You are awesome!!!!!

 

[leftymac]

Cara- I'd put the sauce on the outside after its baked so that you will have the gooey cheese with yummy sauce.
love ya girl! You are awesome!!!!!

For me, the point of it is that it is like a «brie en croûte». The sauce would go on the inside, with the cheese. Golden brown and crispy on the outside, creamy raspberry deliciousness on the inside.