It’s that time of year—Girl Scout Cookie Month is back at SoDel Concepts’ coastal restaurants.
The annual promotion, now in its seventh year, pits the chefs against each other in a friendly competition to see who can make the most creative—and tasty—dessert using a designated Girl Scout cookie, according to a news release.
Dru Tevis, SoDel Concepts’ corporate pastry chef, is overseeing the culinary battle.
“The chefs have so many techniques that they can use to make a memorable dessert with one of America’s favorite annual treats,” he said in a news release. “The bar gets raised every year, and our guests can taste some amazing creations.”
The 12 restaurants under the SoDel Concepts umbrella are so close that it’s easy to try them all—and many diners do just that, Tevis said.
Crust & Craft in the Midway area has already served a potted crème brulee made with Tagalongs, a peanut butter cookie. Papa Grande’s Coastal Taqueria in Fenwick also has Tagalongs.
At Matt’s Fish Camp in Lewes, the team has whipped up a peanut butter-and-jelly pie with a Do-si-dos (peanut butter sandwich) crust.
Northeast Seafood Kitchen in Ocean View has used Trefoil cookies in a recipe for bourbon-chocolate pecan pie with vanilla ice cream. Lupo Italian Kitchen in Rehoboth Beach is also using the classic butter cookies in a Gorgonzola cheesecake dessert topped with yuzu poached blackberries and walnut butter.
SoDel Concepts is purchasing all the cookies from local Girl Scouts, and $1 from the sale of each dessert will benefit the Girl Scouts of Chesapeake Bay. Guests can pick up cookie assignments for each restaurant by stopping in to any SoDel Concepts location.
This year, SoDel Concepts’ guests can help Tevis choose the winner. With every dessert served, guests will receive a card that lets them rate the dish on presentation, cookie utilization and taste. The winning chef will be announced on March 13, according to a news release.
For more information on SoDel Concepts, visit sodelconcepts.com.
Article by Meg Ryan. This post was published to our Dining Insider blog on Feb. 27, 2019.
