Vidalia is victorius
Eating a box full of delicious Girl Scout Cookies is pretty decadent. Now imagine if some of the High Country's best chefs took those cookies and made even yummier desserts with them.
That's exactly what happens each year during he annual Girl Scout Cookie Challenge. The fourth annual competition featured chefs from eight area restaurants creating desserts that were eaten and judged last weekend at St. Elizabeth's Catholic Church in Boone. The event raised money for Girl Scout Troop 10807.
The event also featured a silent auction of items donated by local businesses and individuals.
Several dozen people bought tickets to the event and judged the desserts. When the votes were finally tallied, Boone's Vidalia won with its chocolate and peanut putter cupcakes with a truffle center made with the Girl Scouts' Peanut Butter Sandwich cookies.
The cupcakes were created by chef Samuel Ratchford and presented by Bailey Hamrick.
Joe's Italian Kitchen presented a chocolate-mint cheesecake made with Thin Mints. Canyons presented raspberry chocolate squares made with Caramel Delights. Crippen's Country Inn presented a fluffy chocolate-mint dessert made with Thin Mints.
The Kitchen at the Inn at Crestwood presented a no-bake blueberry and goat cheese cheesecake made with Lemonade cookes. Scoops Café presented an ice cream cup made with Caramel Delights. Glidewell's presented a pie made with Thin Mints. And the Dan'l Boone Inn presented a cookie and cream cheese dessert made with Caramel Delights.
In the competition, the Dan'l Boone Inn came in second, and the Kitchen at the Inn at Crestwood came in third.
This is the fourth year of the Girl Scout Cookie Dessert Contest, a fundraiser for Girl Scout Troop 10807 in the High Country.
Money raised from the contest will help fund the troop's upcoming trip to Atlanta. Scheduled for this summer, the trip will include visits to Stone Mountain, CNN, the World of Coca-Cola, the Atlanta Zoo and the Atlanta Aquarium.
If you would like to help support Troop 10807's trip to Atlanta, contact Janet Moretz at (828) 265-9152.