Orgasmic Appetizers Part 3

Shari Darling: The whole idea of orgasmic is that I say that there’s three areas of experience; the one is just simply eating food and wine and you know you’ve done an adequate job if people leave your home when you’re entertaining and they say, “we had a really nice time, thank you” and they don’t mention the food and they leave. You know you’ve probably just fed them and that’s about it. Male: Okay. Shari Darling: The second experience is when people would be in a setting whether it’s a cocktail style or a sit-down dinner and the conversation will stop and everybody’s focused on the food and a lot of times, what happens is the host will think that that’s a bad thing, people aren’t talking and so they’ll try to overcome that by bringing up conversation and really what’s happening is people are starting to get into their senses Male: Sure. Shari Darling: And their relationship with the food so I call that a more heightened experience. You want your guest to stop talking. And the third experience is if in a social setting when they’re on their very best behavior, they spontaneously start to moan then you know you’ve really done your job because it’s broken the social barrier, it’s like “oh this is so good.” Male: Yeah Shari Darling: And then you know, okay that combination works so. Male: And these recipes are going to bring that? Shari Darling: Yeah because they are not all mine. What I did was I dealt with—for example there’s one woman, her name is Ann and she own appetizers and more. She does catering own appetizers then she has like 50 in a repertoire and yet every time her clients hire her for a second round, they say, “we really want the three cheese bruschetta” so that was the one I had here bring to the book. Male: Okay. Shari Darling: So it’s everybody’s favorites that for whatever reason, it has got the flavor combination, now I‘m going to what makes that so special but I’ve tried to take everyone’s best and most favorite recipes that their clients have really asked for and one of which is form Golf Club in Bridge Columbia and Charleston Heston when he was alive, we would always ask for the same appetizer. In fact, so much so that they put it on a main menu as an ontray. Male: And what was that? Shari Darling: It’s scallops. Male: Okay. Shari Darling: It’s scallops done in a pickled ginger sauce and he would have like three scallops and then Andy, the chef would have some other things with it and then Charleston has to say “just give me the scallops” so he started putting the scallops on a Chinese spoon as an appetizer and it has a slice of mandarin over it so then the appetizer, it kept going off the menu. I mean, he would never have enough to feed all the guests so then he had to put a back on to the main ontray so that’s in there too. Male: And what have we got here? Shari Darling: Well this is, this here is, it’s at the back of the book as well and what happened, this was by accident. I’ve mostly host client appreciation events for corporations in the financial industry. Male: Okay. Shari Darling: And I do an interactive tasting when they try different food ingredients with wines and I would always make this one dry rub combination which was hot and spiciness with sweet wines. Male: Okay. Shari Darling: And it was to really get people who said they would never drink a sweet wine. When they have the right food, it actually transforms their opinion and so I would always make this dry rub which was called sweet jerk and afterwards, people would come up and say, “is that for sale?” And I said, “no, no, no, I just do it for the seminars” and then for like two years, it’s “no, no, no it’s just for the seminar” and then I had a bag of it. And I was packing all my stuff away and this woman said, “is there any for sale?” and I said, “no, no, no I just do it for my seminars” and she said “well can I buy that bag?”I went, “you’re kidding” so I gave it to here. I said, “no, no, take it” and I left and I went, “wait a second, something’s going on here, the universe is trying to speak to me” so I put out Sweet Jerk. Male: Okay. Shari Darling: And within a month, it was selling and my distributor said, “I need another one, I need another” so now there’s four and this one is called French Kiss which is just a smidgen of herbs. Male: Okay. Shari Darling: And it’s a dry rub and you can use them for proteins like meats and also in soups and all sorts of things. Male: And people can order that online from orgasmicculinarycreations.com. Shari Darling: Yeah. Male: We’ll put that afterwards. Shari Darling: Yeah great and the thing about it. What makes this so much different than every dry rub or seasoning on the market is at on the back it gives you a recipe and it also gives you the why notes. Why it works with a particular wine so you’re educating yourself as you eat and drink. You know just eating and drinking. Male: Which is important to know why. Shari Darling: It is, yeah and you can explore and start to know, you know and that’s where the fun is. There is no fun in somebody telling you what to do so we all have to learn so we try learning here right? Male: And then by learning trough trial and error, I remember. Shari Darling: That’s right. Yeah. Male: Someone tells me something. Shari Darling: Forget it. Male: It’s gone. Shari Darling: Yeah, that’s right.