What are some tips for hosting a successful tapas show?

[Trish29]

I am doing a tapas show in a few days and would like any tips from those who have already tried this with a crowd. I have made bread like they suggest in the oven and it has gotten hard and dried out...I way don't want that at my show! Does anyone know if we can broil on the mini muffin pan?? C/U card didn't say anything either way. Which topping(s) from training booklet worked best for you so far?
Thanks!
Trish
Central FL

 

[KathyG]

TapasI have not tried this demo yet but I went to my recruits first show and she did this demo. Her hostess bought little crostini's that were already cut then just put them in the oven for a while.

I found that it took too much time to put the cream cheese mixture on all of the bread slices and then put the toppings on. I would reccomend that you only put on the cream cheese on a few to demonstrate then either have your host put the rest on or do it after the demo.
Have fun with this demo!

Kathy

 

[Trish29]

Did the tapas demoOkay, I did the tapas demo last night. I really try to do a fast show and it was a school night so we were done/guests leaving in an hour. I cut and toasted the bread in oven before guests came. Also put on cheese mixture prep ahead in the s/s bowl...what a nice bowl....Also did most of the other prep ahead at home and put all in the awesome prep bowls. I totally loved the shrimp served cold and so did the guests, pizza sauce one was a no brainer, will skip the pesto next time.
Most of the demo was the olive salad in the video(surprisingly really good and spicey) . It does not show a lot of tools so I really tried to cross sell and chat about how I made the other toppings with different products. Also made the fluted micro choc cake and everyone totally loved that...it also got some of the garlic taste out of our mouths! I think I will bring altoids to my next demo of this one!! I don't know, my demo is sort of goofy and all over the place, but we had fun and I think the show is over $400 so far with 3 bookings.
Would love to hear how other tapas shows are going.
Trish
Central FL

 

[chef131doreen]

Great breads from the pastI'm new to this site and love the flyers.but about the Tapas they are fun to do but I still love to do the peperoni Pizza twist or the dessert bread too .You use alot of tools and it looks really great when its done , everyone now wants to make it I sell alot of Bar pans and Batter bowls . Another easy one is to make the monkey bread or the garlic bread one night I sold 6 small saute pans. ( 38.00 each that was a good night). Doreen

 

[Staci]

Hi Trish,I have done many tapas shows and have found that using the mini muffin pan is a great idea! It allows for individual servings and is easy to serve to a crowd. I have also tried broiling on the mini muffin pan and have had success with it. Just make sure to keep a close eye on them so they don't burn.As for toppings, my personal favorites are the bruschetta and the spinach and artichoke dip. Both are easy to make and always a hit with the crowd. I also like to offer a variety of toppings, such as different types of cheese, meats, and vegetables, to cater to different tastes.One tip I have is to keep the bread in a warmer or cover it with a damp paper towel to prevent it from drying out. This will help ensure that your tapas stay fresh and delicious throughout the entire show.I hope this helps and good luck with your tapas show!Best,