What to Serve at My Customer Appreciation Show?

[AJPratt]

So, I am looking for some suggestions as to what to serve a my CAS. I would like to do a couple of new and a couple of old recipes. Any suggestions?

 

[Chefstover2]

I'm sure you'll get a lot of suggestions, but when I do it, I offer six of the recipes I'll be offering in the coming season and let them vote on their favorite (this way I get to practice the recipes and taste them too). Go over retiring products and new stuff and give something away (tickets for RSVP, bookings, orders, recruit leads, etc.). It's worked quite well for me several years running.

Just my two cents.

 

[ChefBeckyD]

Not really recipes - but I am going to be serving, as the appetizers, pineapple rum sauce over cream cheese w/ crackers, and the oil dipping seasonings w/ french bread. I may do the Wonton Purses w/ ginger wasabi & thai sauces for dipping too.

Then, I'm also going to do the Loaded Baked Potato Soup & the New Orleans Style Gumbo (I'll have small bowls for these) and for dessert, the Lemon Meringue Cake, and the After Dinner Mint Triangles.


So - all of my appetizers are one season old...but I guess my other recipes are all new. There are just so many good recipes this time around!

 

[ChefBeckyD]

I'm sure you'll get a lot of suggestions, but when I do it, I offer six of the recipes I'll be offering in the coming season and let them vote on their favorite (this way I get to practice the recipes and taste them too). Go over retiring products and new stuff and give something away (tickets for RSVP, bookings, orders, recruit leads, etc.). It's worked quite well for me several years running.

Just my two cents.

I do mine very similar in style to Kristin. I do drawings for giveaways - and a big drawing for host benefits.

I also am having them vote on interactive vs. more traditional, and show themes.

I ask the question - "If you were to host a show, which show theme would you like?"

 

[Bren706]

Becky, do you have a drawing slip for the voting? Would you mind sharing?

 

[Bren706]

I am also doing 6 or so recipes and calling it a "Recipe Tasting". The recipes are:

~Loaded Baked Potato Chowder
~South of the Border Meatloaf
~Sundried Tomato Tart Squares
~Grilled Chicken Penne Al Fresco (I know it is from last season, but it is one of my favorites)
~Mini Carrot Cake cups
~Pineapple upside down cake

 

[pamperedlinda]

I am also doing 6 or so recipes and calling it a "Recipe Tasting". The recipes are:

~Loaded Baked Potato Chowder
~South of the Border Meatloaf
~Sundried Tomato Tart Squares
~Grilled Chicken Penne Al Fresco (I know it is from last season, but it is one of my favorites)
~Mini Carrot Cake cups
~Pineapple upside down cake

Do you have more than one DCB? Several of these recipes use the DCB - what are you transferring them to to keep them warm?

 

[pamperedlinda]

Anne - what time of day is your party and how many are you expecting?

 

[cwinter474]

Those Taffy Apple thingys are really good!

 

[ChefBeckyD]

Becky, do you have a drawing slip for the voting? Would you mind sharing?

I've used this one for several years - just updated it to reflect the current season...
Because this show has been really well attended, I only invite past hosts and their guests. Then I pamper them at the show - everyone gets freebies (SB, recipe cards, seasoning samples), and I do drawings for product that I have on hand. I have them fill out the Survey, asking them to give me their opinion, because I do value them so much - I wouldn't have business without them!

I avg. about $600 for this show, and anywhere from 6-10 bookings.

I only do it once a year, but didn't do it this past year, because my house was all torn apart. People are excited about coming this year! (Mine is Aug. 31)

 

[pamperedlinda]

Becky!!!!! why did I never think to have them bring a guest to my appreciation party??? Brilliant! I always invite my past hosts, preferred customers and people I really like

 

[ChefBeckyD]

Becky!!!!! why did I never think to have them bring a guest to my appreciation party??? Brilliant! I always invite my past hosts, preferred customers and people I really like

Yep - alot of them do bring a guest too. In fact, one of the women on my team was someone I met first as a guest of a host at my Appreciation Party!


Oh, and I invite a few people who aren't past hosts too. I always invite my neighbors and some of my best individual order customers.

 

[AJPratt]

What can be made the day before, or earlier in the day?

 

[ChefBeckyD]

What can be made the day before, or earlier in the day?

I was just thinking about this today - trying to figure out my timeline....

The Mint Triangles and Lemon Cake can both be made ahead.

I'm also going to make the chowder ahead, and just pop it back into the DCB to reheat it, just before people come.

I'll probably prep the Gumbo, but wait and make that just before people come - I'll have the rice cooked beforehand.

I can make the wontons before, and then steam them just before people come. They are ready in just minutes.

The pineapple over cream cheese, and the dipping oils w/ bread are also done in a minute.

 

[Ginger428]

I've been dying to try the brie in the phyllo cups with apples & honey, gonna try them tomorrow for our meeting. They look like it can't be any easier!!

 

[doughmama]

I made the apple brie cup appy yesterday. I was going to bring it over to a family bbq. honestly both my husband and I felt there was something missing. Very bland. I won't make them again. I'll stick to the brie with the apricot preserves and chopped pecans. easier and so much better!

 

[Bren706]

I've used this one for several years - just updated it to reflect the current season...
Because this show has been really well attended, I only invite past hosts and their guests. Then I pamper them at the show - everyone gets freebies (SB, recipe cards, seasoning samples), and I do drawings for product that I have on hand. I have them fill out the Survey, asking them to give me their opinion, because I do value them so much - I wouldn't have business without them!

I avg. about $600 for this show, and anywhere from 6-10 bookings.

I only do it once a year, but didn't do it this past year, because my house was all torn apart. People are excited about coming this year! (Mine is Aug. 31)

That's great! Thanks for sharing. Do you also have them fill out DPDS?

 

[Ginger428]

I made the apple brie cup appy yesterday. I was going to bring it over to a family bbq. honestly both my husband and I felt there was something missing. Very bland. I won't make them again. I'll stick to the brie with the apricot preserves and chopped pecans. easier and so much better!

hm thanks for the heads up! Wondering what to add....

 

[AJPratt]

Anne - what time of day is your party and how many are you expecting?

Its 7pm and so far I have 5 confirmed. But I am hoping that people will just come.

 

[AJPratt]

I think this is what I've decided...

Ham & Cheese Calzone
Bacon Cheddar Bits
Grilled Chix Penne al Fresco
Steamed Wonton Purses
Taffy Apple Tartlets
No punch champagne

Should I also do some fruit and veggies?

I have a pediatrician appt at 3:30. I am hoping to have everything set up before I leave, have some of it made ahead of time and just heat up. Any suggestions?

 

[Bren706]

Do you have more than one DCB? Several of these recipes use the DCB - what are you transferring them to to keep them warm?

I haven't planned that one out too well . I have already changed my mind about the potato chowder, so I just need to decide on how to keep the meatloaf warm when I am making the Grilled Chicken Penne Alfresco. I could transfer it to the Rectangular Baker.

 

[chefcharity]

Do you have anyone near by that you could borrow a DCB from? That is what I am doing...

 

[Bren706]

Ooh! That is a great idea! Yes, I do. A couple of my neighbors/friends have it.

 

[AJPratt]

The pineapple over cream cheese, and the dipping oils w/ bread are also done in a minute.

Can you tell me more about the pineapple?

 

[crystalscookingnow]

Can you tell me more about the pineapple?

It's the pineapple rum sauce. You put a block of cream cheese on a platter (med. bamboo works well) then pour the rum sauce over it. Arrange crackers around the tray. Voila!

 

[AJPratt]

So... I had my show. I am at $574 is sales and I have more outside orders coming in. I have two solid booking leads, which is great! I din't get to do the wonton purses because I ran out of time, but everything else was delicious! Thanks for all of your help!

 

[AJPratt]

Thanks to everyone for their input!

 

[ChefBeckyD]

Thanks to everyone for their input!

What did you end up serving?

Mine - I am all set for the appetizers and main dish - but I keep waffling back and forth on desserts.

Now, I think I'm going to do the Lemon Meringue Cake, and the Chocolate PB Dump Cake. Then, I can use that as my hook to get them to book....(book a show and I'll do the dump cake as a 2nd recipe - on me!)