| I'm making Tapas for the first time and, holy cow!, are they ever expensive! Has anyone tried them out yet? Do you do the Celebrations shows? Mary ---------------------------------- | When I read the ingredient list, I thought it sounded like an expensive show... you would probably want to do more than one topping and that drives the cost up. I do plan to offer the stir-fry's, probably in April, and the ice cream pies during the summer. I just tried out my rice cooker last night and I am pleasantly surprised that it works! (I am Chinese, so I swear by my electric rice cooker, lol). ------------------------------------------------- | | I love the Rice Cooker too! We eat rice probably 3 times a week so I'll probably need to buy another one to take to shows. I made the olive topping, the pesto one, and the marinara one. I have already figured out that on the olive topping you can skip the roasted red peppers if you buy green olives with pimentos. I'm waiting for my husband to get home to eat 'em. |
| I made the Tapas for Super Bowl and NO ONE liked them. Maybe it was the goat cheese, thinking it may be better with all cream cheese heid | | the tapas thing just didn't thrill me so I won't be offering those unless someone really asks for them. I just don't think they are good and they did appear expensive to me when I read the ingredient list. Oh well, plenty of other great recipes in the new season's best to keep them happy. I just love the SB this time, normally I can find a few desserts in them and that's all that really appeals to me. This time around I can't wait to try half of what's in there.  Kris
| The verdict at our house? We loved them! I think I'll personally save the recipe for when we're entertaining. I made one batch and there's enough leftovers to take to my work tomorrow for our Valentine's party (I'm an elementary Computer teacher and when the students have their parties all of the ancillary teachers have theirs). I'll probably pick up some crackers to use when we run out of bread. I love offering the Celebrations shows esp. since they are pictured in the catalog again. I can just point to the page and ask guests which one they want me to make at their show. I think the Tapas recipe will be like the Brie recipe from last season. People will like the idea and want the recipe but won't want it at their show because it won't fill their guests. |
Am I just young and stupid or maybe uncultured out here in nowhere'sville KS, but could someone explain the Tapas thing to me? I've read the training stuff, but not getting what's so different between Tapas and Bruschetta. No one laugh!  Michelle
| | I can't laugh Michelle - I dont know what Bruschetta is - heard of it but not a clue what it is!!! (except in the new Seasons Best - really want to try that Strawberry Bruschetta) |
| Tapas aren't actually just the crostini recipes that we have. Tapas originated in Spain and could be any type of small snack food. Maybe some salted nuts, thinly sliced meats, a few olives, etc. I guess what we are going for is the whole Tapas Atmosphere. There are Tapas Bars popping up everywhere. It's just a light snack to enjoy while getting together with friends. I suppose making the Crostini seemed to make sense, at least we can use more tools and use our SA for presentation. Bruschetta is just one type of appetizer, Italian as a matter of fact. Just French Bread with some tomatoes, garlic and basil and a little olive oil. Yummy! Happens to be one of my favorite Italian appetizers anyway! | | I took my leftover Tapas to work today and my co-workers LOVED them! They weren't eactly thrilled with the Olive topping but really ate up all of the Pesto and Marinara toppings. The Kalamata olives are pretty yucky looking. They're purple! I think if a host wants to do it I'll offer only those two toppings and cut down on the cost some. I was sitting next to someone from New York on the plane home from Leadership and talking about Tapas and she said Tapas Bars are a big thing on the East Coast. Wonder how long it'll take for them to get to Idaho 
| | I have been to a Tapas restaurant once (in Chicago). From what I remember, there were a lot of small dishes, mainly appetizer types of food. Each of us chose 1 or 2 items, then we all shared what was ordered. The dishes were ~6$ or so apiece, enough for 1 person (or less). It seemed like the food was quite fancy, roasted red peppers on one, marinated mushrooms, calamari and sauce etc. I agree with what you said about Bruschetta. I think the “tapas�?that PC has is more like Bruschetta than tapas, but that is because they are putting the toppings on bread. I think of Bruschetta as an appetizer before a meal at an Italian restaurant. jody
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