How to Demo Rubs, Sweet Sauces and Sprinkles?

[dme.grant]

Hi everyone,

I have a booth tomorrow (eek! Short notice for this kind of question I know!) and I'm planning on demoing our pantry items.

I'm planning on having chicken on toothpicks to dip into the savory sauces (chicken on the rectangle platter with the sauces in the petite squares)

Also, planning on having bread to dip into the oil dipping seasonings (bread on a bamboo platter and seasonings in the petite snack bowls on the cracker tray)

Now I'm stuck for what to do with the rubs, sweet sauces, and sweet sprinkles. This is my first booth in our new community (which is tiny!) so I really want to make it something that people remember, which is the only reason I wanted to have so much for them to taste. Ususally I don't do any food at my booths, just candy around the holidays, so I'm really at a loss here.

I had thought about just having the rubs in the spice turn-about for them to smell but not sample. What do you think?

Ideas? Suggestions?

Thank you!!

 

[mspibb]

I don't know if you could do this on short notice but I got 2 x 3 plastic baggies and put a tablespoon of rub (I bought the bulk packages) in them I made recipe cards with the 1/2 C Mayo 1/2 Sour Cream 1 TBS seasoning dip recipe on one side and my contact info on the other.

 

[cmcchef]

You could make dip with the rubs (1/2 c mayo, 1/2 c sour cream and 1 Tbs seasoning).

You could mix some sweet sprinkles into some softened cream cheese or yogurt and dip with fruit or animal crackers.

Dip pound cake into the dessert sauces.

If it's warm and outside be careful with the dips and the dairy.

 

[ChefBeckyD]

As a note of caution - I'd make sure first that you can have food there without a food license. Many places don't allow food handling by unlicensed vendors. Also - even if you can have food, if it's going to be warm, I wouldn't have anything that needs to be kept at a certain temp. for food safety (meats, dairy...)

I'd have pretzels for dipping in the savory sauces, and also the dessert sauces. Maybe some tortilla chips for some of the savory sauces also, and mini 'Nilla wafers or pound cake for the dessert sauces. Keep it very simple.


Unless you have the Cool n Serve to keep the dips cool, the rubs I'd just have available for smelling, and maybe some oil dipping seasonings with french bread cubes.

 

[dme.grant]

Awesome ideas! Thank you!!! I really love putting the rubs into baggies with a recipe and my info on there too.

 

[esavvymom]

For sweet sauces, I would try a cracker or the pound cake cubes (thinking a sweet cracker....like Teddy Grahame or animal cracker type sweet....not sure what there is.)If you did a sour cream dip, have a bowl of ice that you can keep it set inside of (I would do that no matter the weather, inside or out). I would avoid chicken probably. The dips can sample the rubs easily and you TALK about the other uses.