MomToEli
- 1,007
Well, just thought I'd give you all an update on my Fair adventures. It seems it is always hot or raining at the State Fair, and this year has been a little bit of rain and a whole lot of hot!
First, my director figured out that I could not do the demo on Monday as two of us were to be in the booth at all times (except bathroom and drink breaks). That was SUCH a blessing! The building that demo was supposed to happen in is not air conditioned!
Instead, I stayed very busy for 4 hours in our booth in the air conditioning
My first cooking show was on Saturday. I was told it was at 11am, but instead was a 1pm. Thankfully I had refrigerated all of my ingredients, so they stayed fresh. I made the Colossal Chopped Salad. There were around 85 people there. You know, that salad makes enough to serve 72 samples (in 3 oz Dixie Cups) and STILL leaves enough to feed my family of 3 dinner later that day? It was a HUGE hit. The demo was awesome. I had someone from the audience come up and be my assistant. I was never even nervous. It was great!
So far I've had one $89 (commissionable) order placed, and have LOTS of follow up contacts to make. I will be doing some of those tomorrow afternoon and Thursday night. I have one more cooking demo on Friday. I can't decide what to make. I've thought about a Trifle, but trying to figure out what would be easy to serve up in my Dixie Cups. And, wondering if there is anything I could make that would be enough food. Of course, when you are out, you are out, but I really did like having enough for all who wanted some. Cool food definately hits the spot in the heat. Friday temps are supposed to be really nice - around 83 and much less humid. Let's hope the weatherman knows what he is talking about ...
I told my director that I will do as many of those theather cooking shows as she can sign me up for next year. They are so much fun!
First, my director figured out that I could not do the demo on Monday as two of us were to be in the booth at all times (except bathroom and drink breaks). That was SUCH a blessing! The building that demo was supposed to happen in is not air conditioned!
Instead, I stayed very busy for 4 hours in our booth in the air conditioning My first cooking show was on Saturday. I was told it was at 11am, but instead was a 1pm. Thankfully I had refrigerated all of my ingredients, so they stayed fresh. I made the Colossal Chopped Salad. There were around 85 people there. You know, that salad makes enough to serve 72 samples (in 3 oz Dixie Cups) and STILL leaves enough to feed my family of 3 dinner later that day? It was a HUGE hit. The demo was awesome. I had someone from the audience come up and be my assistant. I was never even nervous. It was great!
So far I've had one $89 (commissionable) order placed, and have LOTS of follow up contacts to make. I will be doing some of those tomorrow afternoon and Thursday night. I have one more cooking demo on Friday. I can't decide what to make. I've thought about a Trifle, but trying to figure out what would be easy to serve up in my Dixie Cups. And, wondering if there is anything I could make that would be enough food. Of course, when you are out, you are out, but I really did like having enough for all who wanted some. Cool food definately hits the spot in the heat. Friday temps are supposed to be really nice - around 83 and much less humid. Let's hope the weatherman knows what he is talking about ...
I told my director that I will do as many of those theather cooking shows as she can sign me up for next year. They are so much fun!
