Tess on the Town: Girl Scouts cookie challenge
Throw what you know about cookies out the window.
The Girl Scouts of Colorado have issued a challenge to nine of the best chefs in the Grand Valley: Create a savory appetizer out of the scouts’ iconic cookies.
The results of the chefs challenge will be served at Cocktails & Cookie Creations, paired with wine or spirits.
It’s kind of hard to wrap your head around, but think of Trefoils, Thin Mints and Samoas without the sweet, or just a little sweet and big bang of piquant.
This is the second year the Girl Scouts have put on the event, but the first year it’s being held as a fundraiser. The goal, said Cindi Graves, community relations director, is to raise $12,000.
I attended a pre-tasting event last week and each creation placed before us just kept getting tastier and tastier.
Some were vaguely recognizable as a Girl Scout cookie, and other dishes were completely deconstructed and re-created using the individual flavors of the cookie.
Here’s a sneak peak at some of the dishes that will be prepared for the adult version of cookies and milk.
■ Brunella Gualerzi, Il Bistro Italiano: Chocolate pasta stuffed with lamb, cheese and Thin Mint cookies, tossed with mint pistachio pesto and Thin Mint crumbs.
■ Tiffany Nash, Suds Brothers Brewery (awesome new brewery in Fruita): Tilapia cake crusted in cookie crumbs with raspberry vinaigrette; beer battered Dulce de Leche cookie.
■ Josh Niernberg, Bin 707: Composed salad of yellow and red roasted beets, applewood smoked goat cheese, Berry Munch cookies with frisee, shallots and cranberries drizzled with aged balsamic and cranberry/white truffle vinaigrette.
■ Miles Blackford: From the Dulce de Leche cookies, Miles is making a chipotle pork tamale with cookie masa dough and a cinammon lime sauce, topped with onions, peppers and cilantro.
■ Wayne Smith, culinary arts professor: Tagalog Thai noodles with handmade red curry sausage, crispy vegetable julienne and spicy peanut coconut sauce.
Four other chefs round out the cookie challenge. Just imagine what they have come up with:
■ Zane Lawson, Cowboy & The Rose catering, using Trefoils.
■ Christopher Boyd and Michael Aschmann, No Coast Sushi, using Samoas.
■ Sherri Gregersen, using Savannah Smiles.
■ Randy Jones, Red Canyon Grill, using Do-si-dos.
Jerry Sica with Crossroads Wine & Spirits and sommelier Monty Haltiner will provide the libations for the evening. Both were at the pre-tasting event so they could perfectly pair a tip of the glass to the hors d’oeuvres.
In addition to feeding you through the evening, each chef with provide a recipe card detailing how he or she created the dish.
QUOTE: “The vice presidency is sort of like the last cookie on the plate. Everybody insists he won’t take it, but somebody always does.” — Bill Vaughan