It’s one of the most anticipated times of the year. No, it’s not Christmas, It’s Girl Scout cookie time.
And while there is nothing wrong with eating a few Thin Mint cookies out of hand – or, a whole sleeve of them – ok – a whole box – each year the local Girl Scouts of the Colonial Coast [LINK] have a creative way to not let those cookies crumble in vein.
It’s the Samoa Soiree, a fete which pits area top chefs in a competition for a number of awards for creations incorporating Girl Scout cookies. More than 300 folks attended this year’s event, held at the Sheraton Norfolk Waterside on March 17. This was the Samoa Soiree’s tenth year.
Best Dessert: Buttermilk Panna Cotta with Thin Mint Crumble and Wildflower Honey by Handsome Biscuit [LINK]
Best Savory: Savannah Smiles Crab Ball with Cheddar Corn Grits and Cajun Cream by Mixxer’s Kitchen [LINK]
Best Presentation: Sous Vide Veal DoSiDos with Tuscan Kale, Wild Mushrooms & Roasted Tomato by Cyprus Grille [LINK]
Most Creative Use of a Girl Scout Cookie: Thai Veggie Bite by Spirit Cruises [LINK]
People’s Choice for Best Dessert: Mini Samoa pudding cake by The Dirty Buffalo [LINK]
People’s Choice for Best Savory: Sous Vide Veal by Cyprus Grille
Best in Show: DoSiDo PB&J Pork Belly and Thin Mint Franken-Brownie by Sysco Hampton Roads [LINK]
Two chefs share their recipes with us:
Savannah Smiles Crab Ball by Chef Ashanti Troutman of Mixxer’s Kitchen recipe HERE [LINK]
Thin Mint Franken-Brownie by Chef Jereme Nemeth of Sysco Hampton Roads recipe HERE [LINK]