AllStar Atlas
Subtitle
Station Style Rustic Focaccia by Kelly Cullum Price
Southwestern Cobb Salad Show
Show Directions (see below for tools and ingredients)
Set up place mats (see documents to the right) around the kitchen and dining room table. Place all tools that are needed at each station with the place mats as well as required ingredients. For tools that are needed at more than one station, place them in the center of the table and let everyone know that those are the community tools. Please use them, wash and return when you are done, so the next station can use them too. Pick out a place where you want to assemble the salad after the guests have done all the slicing and dicing. Note: The chicken takes the longest to cook, at least 15 minutes so if you don't cook the chicken ahead of time be prepared to spend at least 15-20 minutes with your guests at the station. Once they have finished their station, have them bring the food to the presentation station for assembly and they can then go mingle with their friends.
Start with your chosen opening. Then let everyone know we will be doing a station show today and they will all be helping make the meal tonight. Briefly go over each station, talk about the tools you want to emphasize like the Deep covered Baker, or the Grill pan/press. It is always good to show people how to use the simple slicer. Also, remind them to read the poems on each page (these are your booking and recruiting bits). Then have them bring all of their prepared pieces to your presentation station. Once you have covered the tools and basic directions split the guests up into 5 groups (it is good to have at least 10 people at the show for this. If there are less than 10, split them up into fewer groups and one group will have to do more than one station).
There are directions on each place mat that tells the guests what to do at each station, so at this point you just need to supervise and help where needed. Make sure that everyone is reading the booking and recruiting poems on each place mat!. Once everyone is done with their station, have them all gather together again while you assemble the salad at the presentation station. Remember to read the booking and recruiting poems on the presentation station place mat! Perform your chosen closing and finish strong with a full service checkout. See full service checkout place mat document over to the right for help.
Ingredients List
1 pound chicken
1 tsp canola oil
1 ripe avocado
1 red bell pepper
1 head romaine lettuce
1/2 cup pitted black olives
1 cup black beans, rinsed and drained
1/2 cup whole kernel corn
Salad Dressing
3/4 cup ranch dressing
1 jalapeno pepper seeded and finely chopped
2 tsp PC southwestern seasoning
1 tbsp lime juice
1 tsp lime zest
Salsa
1 small onion
1 jalapeno pepper
1/2 cup loosely packed cilantro
2 tbsp fresh lemon juice
2 garlic cloves
1/2 tsp salt
2 cups grape tomatoes, divided
Tools: note- you can substitute tools for those you already have, for example you can use any bowls you have if you don't have bamboo bowls or all the 1 cup prep bowls, and you can use the utility knife instead of the pairing knife. Make it work for you!
Manual Food Processor
Garlic Peeler
Juicer
cutting board (need one for each station, flexible cutting mats work great)
Tomato knife
Veggie wedger
1 cup prep bowls (need 4)
mini mix n' scraper
Measure mix n' pour
pairing knife
Core and more
food chopper
zester
citrus press
mix n' scraper
Classic Batter bowl
Can strainer
Can opener
5 or 7 inch strainer
Egg slicer plus
Avocado peeler
scoop and slice
simple slicer
salad and berry spinner
bamboo bowls
Chef's tongs
Silicone Basting Brush
Grill pan and press or rock crock or deep covered baker or mini covered baker
Trifle bowl or bamboo platter
Community Tools
Adjustable Measuring Spoons
salad choppers
If you don't have more than one: Knife and spatula
Set up place mats (see documents to the right) around the kitchen and dining room table. Place all tools that are needed at each station with the place mats as well as required ingredients. For tools that are needed at more than one station, place them in the center of the table and let everyone know that those are the community tools. Please use them, wash and return when you are done, so the next station can use them too. Pick out a place where you want to assemble the salad after the guests have done all the slicing and dicing. Note: The chicken takes the longest to cook, at least 15 minutes so if you don't cook the chicken ahead of time be prepared to spend at least 15-20 minutes with your guests at the station. Once they have finished their station, have them bring the food to the presentation station for assembly and they can then go mingle with their friends.
Start with your chosen opening. Then let everyone know we will be doing a station show today and they will all be helping make the meal tonight. Briefly go over each station, talk about the tools you want to emphasize like the Deep covered Baker, or the Grill pan/press. It is always good to show people how to use the simple slicer. Also, remind them to read the poems on each page (these are your booking and recruiting bits). Then have them bring all of their prepared pieces to your presentation station. Once you have covered the tools and basic directions split the guests up into 5 groups (it is good to have at least 10 people at the show for this. If there are less than 10, split them up into fewer groups and one group will have to do more than one station).
There are directions on each place mat that tells the guests what to do at each station, so at this point you just need to supervise and help where needed. Make sure that everyone is reading the booking and recruiting poems on each place mat!. Once everyone is done with their station, have them all gather together again while you assemble the salad at the presentation station. Remember to read the booking and recruiting poems on the presentation station place mat! Perform your chosen closing and finish strong with a full service checkout. See full service checkout place mat document over to the right for help.
Ingredients List
1 pound chicken
1 tsp canola oil
1 ripe avocado
1 red bell pepper
1 head romaine lettuce
1/2 cup pitted black olives
1 cup black beans, rinsed and drained
1/2 cup whole kernel corn
Salad Dressing
3/4 cup ranch dressing
1 jalapeno pepper seeded and finely chopped
2 tsp PC southwestern seasoning
1 tbsp lime juice
1 tsp lime zest
Salsa
1 small onion
1 jalapeno pepper
1/2 cup loosely packed cilantro
2 tbsp fresh lemon juice
2 garlic cloves
1/2 tsp salt
2 cups grape tomatoes, divided
Tools: note- you can substitute tools for those you already have, for example you can use any bowls you have if you don't have bamboo bowls or all the 1 cup prep bowls, and you can use the utility knife instead of the pairing knife. Make it work for you!
Manual Food Processor
Garlic Peeler
Juicer
cutting board (need one for each station, flexible cutting mats work great)
Tomato knife
Veggie wedger
1 cup prep bowls (need 4)
mini mix n' scraper
Measure mix n' pour
pairing knife
Core and more
food chopper
zester
citrus press
mix n' scraper
Classic Batter bowl
Can strainer
Can opener
5 or 7 inch strainer
Egg slicer plus
Avocado peeler
scoop and slice
simple slicer
salad and berry spinner
bamboo bowls
Chef's tongs
Silicone Basting Brush
Grill pan and press or rock crock or deep covered baker or mini covered baker
Trifle bowl or bamboo platter
Community Tools
Adjustable Measuring Spoons
salad choppers
If you don't have more than one: Knife and spatula
Three Cheese Garden Pizza Station Show
Show Directions (See below for ingredients and tools list)
Set up place mats (see documents to the right) around the kitchen and dining room table. Place all tools that are needed at each station with the place mats as well as required ingredients. Pick out a place where you want to assemble the pizza after the guests have done all the prep work.
Start with your chosen opening. Then let everyone know we will be doing a station show today and they will all be helping make the meal tonight. Briefly go over each station, talk about the tools you want to emphasize like the large bar pan, or the garlic press. It is always good to show people how to use the cheese grater. Also, remind them to read the poems on each page (these are your booking and recruiting bits). Then have them bring all of their prepared pieces to your presentation station. Also, there are food preparation tips on each place mat that you can go over with your guests to engage them in conversation while they are prepping. These are located in the top right hand corner of each page and start with "Did you know?" Once you have covered the tools and basic directions split the guests up into 3 groups (it is good to have at least 6 people at the show for this. If there are less than 6 split them up into fewer groups and one group will have to do more than one station).
There are directions on each place mat that tells the guests what to do at each station, so at this point you just need to supervise and help where needed. Make sure that everyone is reading the booking and recruiting poems on each place mat!. Once everyone is done with their station, have them all gather together again while you assemble the pizza at the presentation station. Remember to read the booking and recruiting poems on the presentation station place mat! Perform your chosen closing and finish strong with a full service checkout. See full service checkout place mat document over to the right for help.
Ingredients
1 refrigerated pizza crust
1 tsp vegetable oil plus more for covering bar pan
2 garlic cloves
1 small onion
2 plum tomatoes
1 cup mushrooms
1 medium zucchini
4 oz mozzarella cheese
4 oz cheddar cheese
1 oz Parmesan cheese
1 tsp Italian seasoning
Tools List
Large Bar Pan
Garlic Press
Measuring spoon set or Adjustable measuring spoons
Classic batter bowl
Small bamboo bowl (x2-comes in new consultant kit)
Chef's silicone basting brush
Utility knife
Cutting board
Stackable cooling rack
Pizza cutter
Microplane adjustable coarse grater
Small Mix n' Scraper
1 cup prep bowls (set of 2)
Simple slicer
Set up place mats (see documents to the right) around the kitchen and dining room table. Place all tools that are needed at each station with the place mats as well as required ingredients. Pick out a place where you want to assemble the pizza after the guests have done all the prep work.
Start with your chosen opening. Then let everyone know we will be doing a station show today and they will all be helping make the meal tonight. Briefly go over each station, talk about the tools you want to emphasize like the large bar pan, or the garlic press. It is always good to show people how to use the cheese grater. Also, remind them to read the poems on each page (these are your booking and recruiting bits). Then have them bring all of their prepared pieces to your presentation station. Also, there are food preparation tips on each place mat that you can go over with your guests to engage them in conversation while they are prepping. These are located in the top right hand corner of each page and start with "Did you know?" Once you have covered the tools and basic directions split the guests up into 3 groups (it is good to have at least 6 people at the show for this. If there are less than 6 split them up into fewer groups and one group will have to do more than one station).
There are directions on each place mat that tells the guests what to do at each station, so at this point you just need to supervise and help where needed. Make sure that everyone is reading the booking and recruiting poems on each place mat!. Once everyone is done with their station, have them all gather together again while you assemble the pizza at the presentation station. Remember to read the booking and recruiting poems on the presentation station place mat! Perform your chosen closing and finish strong with a full service checkout. See full service checkout place mat document over to the right for help.
Ingredients
1 refrigerated pizza crust
1 tsp vegetable oil plus more for covering bar pan
2 garlic cloves
1 small onion
2 plum tomatoes
1 cup mushrooms
1 medium zucchini
4 oz mozzarella cheese
4 oz cheddar cheese
1 oz Parmesan cheese
1 tsp Italian seasoning
Tools List
Large Bar Pan
Garlic Press
Measuring spoon set or Adjustable measuring spoons
Classic batter bowl
Small bamboo bowl (x2-comes in new consultant kit)
Chef's silicone basting brush
Utility knife
Cutting board
Stackable cooling rack
Pizza cutter
Microplane adjustable coarse grater
Small Mix n' Scraper
1 cup prep bowls (set of 2)
Simple slicer
