In Massachusetts, The Republican reports that everyone involved recently rose to the challenge of the Girl Scouts of Central and Western Massachusetts’ annual Fork It Over fund-raiser for leadership programs for girls.
“Our net income from the event is $19,494 which includes sponsorships. This is an increase over last year’s Fork it Over in West Springfield so we are quite pleased,” said Dana Carnegie, the Scouts’ communications manager.
Fourteen chefs competed with signature dishes that incorporated Girl Scout cookies into their recipes. Recipes ranged from straight-forward desserts like Mini Lemon Meringue Pies with Savannah Smiles to exotic dishes like Salmon Smiles and African Peanut Butter Soup with Do-Si-Dos. The dishes were judged by a panel that included Peter Rosskothen, of the Log Cabin and Delaney House in Holyoke, Lon Breedlove, of the Massachusetts Restaurant Association, Dede Wilson, contributing editor of Bon Appetit, William Flaherty, West Springfield Fire Chief, and Bela Blake, of TD Bank in Ludlow.
Judges awarded best in the savory category to Chef Nick Hayes, of Eighty Jarvis Restaurant in Holyoke, for his Pan Roasted Cauliflower Tart with Trefoil Gratin and Charred Scallion Pesto. It was the second consecutive year Hayes was tops in this category. Runner-up was Hampden Country Club Chef Paul Plante’s Samoa Coconut Shrimp with Do-Si-Dos Peanut Sauce.
The judges’ best in the sweet division — which was the same as the People’s Choice in this category — went to Chef Marcel Ouimet, of Chez Josef in Agawam, who created Sweet Samoa Sushi. Runner-up went to Chef Christine Tsandila, of Cornerstone Cafe at One Monarch Place, for her Tagalong Stuffed Toast with Caramelized Bananas.
The winner of the People’s Choice for Savory was Plante’s shrimp and runner-up was the Savory Lamb Meatballs with Samoa Sweet and Sour Sauce made by Chef Stephanie D’Amico, of McLadden’s Irish Publick House in Hampden.