Turtle Fudge & Sun-dried Tomato Pesto Brie Show: Tips for Success!

[tinat51796]

I have a show tomorrow night and they are expecting between 10-15 guests. I told the host, a friend of mine, that we could do two recipes. We're doing the turtle fudge skillet cake and the sun-dried tomato pesto brie. I plan to do an interactive show because they want to try out all the tools (plus I'm more comfortable doing that!). Would you do both recipes or have one coming out of the oven when they get there? I'd appreciate any tips you can share. Thanks!

 

[Chef Bobby]

That sounds like the same show that I do most of the time, but I bake the cake at home and bring it still in the skilllet. I let them put the icing on while my other recipe is in the oven.
Bobby

 

[tinat51796]

I can't bring the cake from home because I'm coming straight from my full time job but I was thinking about making it and having it ready to come out of the oven when the guests get there and then they can make the other recipe and I was thinking about bringing the UM with some potatoes so they can try it too.

Is it odd to have the dessert ready and then make the appetizer? Maybe it goes back to my childhood....not dessert until you've eaten everything else!

 

[Chef Bobby]

About the time the cake is finished, the main recipe is coming out of the oven. They get to look at and smell the cake while they eat. I do Tex Mex Chicken Melts which is simular to what you do.
Bobby

 

[tinat51796]

Thanks for the suggestions! I think I will try it that way. I really want to give them the chance to use as many of the tools as they can. I love these interactive shows!

 

[Chef Bobby]

The only problem that I had at my last show is a lady pressed too hard on the Mandolin and made tomato juice instead of sliced tomatos.
I think the guest like to try the tools before they buy. The other guest that already have something always help out by commenting on theirs. Plus I get nervous if the guest are just sitting there watching.
Bobby

 

[tinat51796]

I feel the same way! I still feel like there are so many things that I forget to say but the interactive format definitely feels so much more relaxed.

 

[lockhartkitchen]

My last interactive show I got to use my favorite phrase, "I'm the Pampered Chef, not the perfect chef." I left my garlic press on my kitchen counter. Several guests already had one and talked it up for me. They loved using the items. Some guests continued sitting in the living room, but that was okay. They spent more time really looking through the catalog.

 

[wadesgirl]

My last interactive show I got to use my favorite phrase, "I'm the Pampered Chef, not the perfect chef." I left my garlic press on my kitchen counter. Several guests already had one and talked it up for me. They loved using the items. Some guests continued sitting in the living room, but that was okay. They spent more time really looking through the catalog.

I stopped putting catalogs out. That way they don't have any other distractions!

I would have the skillet cake ready to come out of the oven for an Ah Ha moment when you turn it out. Or have it already turned out but put back in the skillet to turn it out for the guests and then top it. That way you can focus more on one recipe than trying to get two done.