- Thursday, May 22, 2014, 5:30 p.m.
- Catamount Ranch and Club Golf Course, 33400A Catamount Drive, Steamboat Springs
Steamboat Springs Home Ranch executive chef Clyde Nelson wouldn’t divulge the last time Girl Scout cookies were the prime ingredient in one of his meals.
He admitted there was probably a time, possibly during a late night binge, when he made one of those little boxes disappear.
But now Nelson has nothing to fear. As part of the second annual Cookies and Cocktail Creations event to benefit local Girl Scout troops, he’ll take the Samoas and turn them into a savory appetizer.
“We wanted to play on a Southwest theme,” Nelson said, while filling a jalapeño with coconut goat cheese and preparing a chocolate-flavored mole sauce. “It presents some challenges but the chocolate lends itself very easily to what we’re doing.”
The end result is something unique, something savory and something that absolutely allows a little binging on Girl Scout cookies.
The second annual event, which will be held from 5:30 to 8 p.m. May 22 at the Catamount Ranch & Golf clubhouse, brings six chefs together to create savory appetizers out of classic Girl Scout cookies.
“We just ask the chefs to take a (Girl Scout) cookie and make it into a savory appetizer,” said Nancy Mucklow, who is helping organize the event.
In addition to Nelson, two chefs from Catamount and chefs from Cafe Diva, Creekside Cafe and Fireside Catering are all participating.
Cost of the event is $35 in advance, and tickets, which cover unlimited appetizers, party favors and two drinks, are available at All That Jazz. Tickets at the door are $40, space permitting. They are also available by clicking here.
Thin Mint and Samoa martinis will be the featured drinks.
“I’ve never worked with Girl Scout cookies on this level,” Fireside’s Greg Smith said of being tasked with working with lemon-flavored Savannah Smiles. “I offered to do it. I got into it because I thought it would be fun.”
Smith’s New England shrimp rolls offered a refreshing treat, complemented by the lemon in the cookie.
All six chefs said they are participating in the fundraiser because they thought it would be fun. Most had a good idea of how they wanted to take the cookies and repurpose them into a savory appetizer.
Kate Rench, from Cafe Diva, knew she wanted to work with Do-si-dos because they’ve been her favorite cookie since she can remember.
No stranger to unique ingredients and creations, Rench made Asian-braised pork belly with a peanut Asian sauce.
“I’ve been eating them (Do-si-dos) for years and years,” she said. “This came to me right away.”
Proceeds from the May 22 fundraiser will help local Girl Scout troops attend camp. Last year, 50 girls were able to go to the Keystone Science Camp.
This year, Mucklow said the money will be used to send the girls to a theater-focused event.
The idea for Cocktails & Cookie Creations originated in Grand Junction, and when Mucklow saw that event, she instantly knew it would be a hit.
“This,” she said between bites, “feels like a Steamboat event.”
To reach Luke Graham, call 970-871-4229, email lgraham@SteamboatToday.com or follow him on Twitter @LukeGraham