What Will You Demo at Your November Shows?

[babywings76]

So, what are you planning on making at your November shows? Since the Dec. host special is the Trifle bowl, are you going to incorporate that into it? Or are you going to demo some piece of the unglazed stoneware to boost sales? Or maybe both? Main dish in the bar pan and a dessert trifle?

 

[laurichef]

I am planning on doing the chicken in the DCB. I'll mention "add to your collection at 20% off" the unglazed stones. My guests always have something great to say about stoneware, so I count on them to sell that.
I always sell the trifle bowl regardless of what I make. The "wow" factor of easy portability, and storage is enough to sell itself. It amazes me that most of my outside orders are for the TB.

 

[babywings76]

but since guests can't get the DCB at 20% off, I was thinking of doing something else. I'd like to do the DCB recipes for the October shows since that will entice bookings for Nov.

 

[doughmama]

I am planning on doing the chicken in the DCB. I'll mention "add to your collection at 20% off" the unglazed stones. My guests always have something great to say about stoneware, so I count on them to sell that.
I always sell the trifle bowl regardless of what I make. The "wow" factor of easy portability, and storage is enough to sell itself. It amazes me that most of my outside orders are for the TB.

Hi Lauri, do you bring the trifle bowl to every show?

 

[laurichef]

Hi Lauri, do you bring the trifle bowl to every show?

Absolutely. When I am not using it for a recipe to demo, I set it up on the table w/a cookware protector insde (and everyone wants to know what that is...). When I get to showing it, I'll talk about it on the table, then mention the "wow" of how it comes apart. No one has to worry about who is holding dessert in the car. Makes an impressive no-bake dessert that travels well. And storage is a breeze when the stand is placed inside. :love:

I store it in the box. It's bulky, but I know it's safe, as I tend to knock my bags into doorways. :blushing:

 

[laurichef]

but since guests can't get the DCB at 20% off, I was thinking of doing something else. I'd like to do the DCB recipes for the October shows since that will entice bookings for Nov.

I know, and that is going to be tough to explain. I hate when they do that. But the DCB is such a great thing to have, that I want everyone to have one!

I guess I would suggest a pizza, or foccacia bread on the bar pan.

 

[Humble Beginnings]

My impression is that the DCB is part of the November special that is the only glazed piece that is.

 

[coriatc]

My impression is that the DCB is part of the November special that is the only glazed piece that is.

The DCB is available for HOSTS at 60% off, but is not available to guests for 20% off ... Guests are only able to purchase unglazed stones at the special price.

 

[babywings76]

My impression is that the DCB is part of the November special that is the only glazed piece that is.

Not sure what you meant by the way that is worded, but the DCB is the only piece of glazed stoneware that is included in this special, and it's only for the hosts. Guests can only get the unglazed items.

 

[mrssyvo]

Usually I do "Hide the Turkey" shows in November- I do the turkey-cranberry ring, on the large round stone. I am considering adding an easy Trifle (I will offer to bring ingredients for that if she has $200 in outside orders before the show) However, I plan to have my December shows booked before November starts, so maybe I will wait to find out what January hostess special is, and gear my November recipes towards that. My experience is that you NEED to have January booked before the holidays, or it is not going to happen. Since I am taking extra days, to vacation in Denver with DH after Leadership, I need to have my January and February set before the 1st of the year!!

 

[ChefBeckyD]

Usually I do "Hide the Turkey" shows in November- I do the turkey-cranberry ring, on the large round stone. I am considering adding an easy Trifle (I will offer to bring ingredients for that if she has $200 in outside orders before the show) However, I plan to have my December shows booked before November starts, so maybe I will wait to find out what January hostess special is, and gear my November recipes towards that. My experience is that you NEED to have January booked before the holidays, or it is not going to happen. Since I am taking extra days, to vacation in Denver with DH after Leadership, I need to have my January and February set before the 1st of the year!!

This is SO IMPORTANT!Make sure that January and the first part of February are booked by Thanksgiving!!!

 

[stefani2]

I LOVE the idea of Hide the Turkey Shows in October. I am gonna do something on Stoneware in October to try to get more November bookings. I agree the Trifle Bowl sells itself - especially if you give them ideas: shrimp and ice, pillar candle on the stand inside the bowl, christmas balls in the bowl, flowers with decorative rocks, etc.

 

[chefsteph07]

I am doing either the 30 min chicken or the white chicken chili...which I haven't made or even tried yet, so I better get on the ball! LOL
they can't get the dcb as guests, but they can book in dec and get it for a discount!

 

[twopamperedchefs]

I love the Hide the Turkey idea!

 

[Intrepid_Chef]

I like it too ... is that recipe in the All the Best cookbook??(May make it with chicken just to make things easier ...)I'm doing a pumpkin triffle for my Nov. 8 show b/c the host is unsure of her oven ... could also do a microwave cake in the fluted stone.I'm not sure what to do about my Nov. 2 host ... she is really into the forged cutlery so I want to show off both my knives ... but still make something that would be good to show off specials. (That said, this show is 76 miles from my house, so I'm not going to cry in my milk if there are no bookings!)

 

[pamperedpals]

For November I think I am going to do the Chicken Power Cooking Shows or Cookie shows.

With the Chicken Power Cooking I will tell everyone they can used left over turkey instead of chicken in the recipes. I have always loved the Cookie Shows and it will show of the stones beautifully.

 

[mrssyvo]

Here is the recipe I use for the Turkey/Cranberry ring

 

[tlag1986]

I like the Turkey Cranberry Wreath recipe, and I will use it soon.

 

[Intrepid_Chef]

I have a question about that recipe ... can you use leftover gravy instead of the mayo? I'd like to promote this as a "use your leftovers" thing and most people have leftover gravy around ....ALSO ... if the wreath takes 25 minutes to bake, what do you do while it's in the oven??

 

[mrssyvo]

I have never used gravy in the ring - I guess try it at home, and see how it goes.

As far as when the ring is in the oven- I would talk about other collections, give your booking and recruiting talks( ticket time), the Door prize slip, and answer any questions they may have, if you have time after that. The 25 minutes goes very quickly for me!!

 

[twopamperedchefs]

Usually I do "Hide the Turkey" shows in November- I do the turkey-cranberry ring, on the large round stone. I am considering adding an easy Trifle (I will offer to bring ingredients for that if she has $200 in outside orders before the show) However, I plan to have my December shows booked before November starts, so maybe I will wait to find out what January hostess special is, and gear my November recipes towards that. My experience is that you NEED to have January booked before the holidays, or it is not going to happen. Since I am taking extra days, to vacation in Denver with DH after Leadership, I need to have my January and February set before the 1st of the year!!

I was totally inspired by this Hide the Turkey theme idea, and I made an invite for my host that I thought I'd share. Thanks for the idea, Sue!

 

[mrssyvo]

Cute flyer!!!!

 

[INGonzalez]

I have a question about that recipe ... can you use leftover gravy instead of the mayo? I'd like to promote this as a "use your leftovers" thing and most people have leftover gravy around ....

ALSO ... if the wreath takes 25 minutes to bake, what do you do while it's in the oven??

I don't know if the gravy would work either - the filling ends up more like a Turkey Salad type of thing.

 

[stefani2]

I FINALLY decided what I want to do for recipes this season: I would like to ALWAYS do a DCB or Power Cooking Show because they are high priced items AND reasons to host a Show in the future.

I am gonna just SHOW the Trifle Bowl and its many uses.

 

[annew]

i'm not sure how it would taste w/the gravy....i use it as a sandwich filling too

 

[merego]

At our cluster meeting last night we did a dump cake in the DCB, 4 ingrediants, a few tools and 20 minutes..... amazing and yummy!!
Dump Cake
2 cans apple pie filling or (any flavor you like)
1 box Duncan Hines Cake Mix
1 stick butter or margarine

Put apples in bottom of baker, then dry cake mix on top and even out, pour melted butter on top. All of your mix will not be wet.
Cover and microwave for 10 minutes, then mix slightly, cover and microwave another 3 minutes. Then keep covered for 5 more
minutes and let sit. I set the microwave for 3 and my clock timer for 8. Serve with ice cream. The spice cake really gives it more flavor.
You can have your Cinnamon and Carmel Sprinkles out for them to use also. I totaled it up and you can use over $217 worth of products.


You use DCB
Small Scraper
Ice cream scooper
micro cooker
can opener

 

[swinkate]

I'm from the UK, so forgive my loopy question...
What is DCB?!?!?
Thanks!

 

[NinaPChef]

I'm from the UK, so forgive my loopy question...
What is DCB?!?!?
Thanks!

...I cant figure it out either...

 

[swinkate]

I've got out the catalouge... is it Deep Covered Baker?
If so, new question! What's a Power Cooking Show?!

 

[kcjodih]

Yes, Deep Covered Baker is it. You win!!!