Girl Scouts of the Colonial Coast
A wintery forecast couldn’t stop the sweet and savory fun and Mardi Gras-themed festivities at the 12th annual Samoa Soiree held at the Westin Hotel in Virginia Beach on Feb. 20. Hosted by the Girl Scouts of the Colonial Coast, this fundraising event invites area chefs to compete for awards based on their recipes using at least one Girl Scout Cookie variety as an ingredient. More than 250 guests filled the Westin ballroom ready for a cookie-inspired culinary adventure.
Chefs from 12 area restaurants pulled out all the creative stops to come up with a range of mouthwatering recipes from Girl Scout favorite Samoas in a sticky pudding to all-time top seller Thin Mints used to make an infused tea. The Girl Scouts’ newest cookie variety—crispy Lemon-Ups emblazoned with inspiring messages—were a popular choice for these chefs, who used them to add tang and crunch in soups, pasta dishes and more.
Reigning champ Chef Kyle Fowlkes of Cyprus Grille once again took the judges’ Best in Show prize and the People’s Choice for the Savory category with his Lobster Thermidor Rigatoni with Lemon-Ups. The dish featured rigatoni in a creamy sauce with lobster meat, butternut squash, shiitake mushrooms, tomatoes and green peas topped with a toasted crumble made with Lemon-Ups.
In addition to sampling and sipping, guests enjoyed music by the Hot Gumbo Brass Band and bid on silent auction items such as spa days, memberships to local museums and creative gift baskets. The evening was topped off by an awards presentation for the winning chefs.
Chef Kyle Fowlkes of Cyprus Grille
2020 Samoa Soiree Winning Dishes
Favorite Sweet
Samoa Sticky Pudding by Chef Willard Kane of Newport News Marriott
Favorite Savory
Trefoil Chicken and Waffles by Chef Mike Weeks of Anchor Allie’s
Most Creative
Thai Peanut Soup with Do-si-dos by Chef Heather Fraley of The Ten Top and “bragging rights” for Chef Jon Heineck of the Westin for his Do-si-do Pad Thai
Best Presentation
Trefoil Sunset Eggs and Goat-si-Dos by Chef Katherine Stebbins of Green Leaf & Pebble Tea Spa and Café
Best in Show
Lobster Thermidor Rigatoni with Lemon-Ups by Chef Kyle Fowlkes of Cyprus Grille
People’s Choice Sweet
The Trailblazer by Chef Duane Dinio of S’mores Amore
People’s Choice Savory
Lobster Thermidor Rigatoni with Lemon-Ups by Chef Kyle Fowlkes of Cyprus Grille
Try your hand at your own clever culinary takes on your favorite Girl Scout Cookie. Cookies are for sale at cookie booths for most of the month of March. Visit GSCCC.org for details. Coastal Virginia Magazine serves as a media sponsor for the Samoa Soiree, which benefits the Girl Scouts of the Colonial Coast and their mission to “build girls of courage, confidence and character, who make the world a better place."
Leona Baker
Leona Baker is the former Editor-in-Chief of Coastal Virginia Magazine. She is a writer, creative, communications professional, food freak, news junkie, nature and travel lover and mom. She holds a degree in English from James Madison University and a degree in Dance & Choreography from Virginia Commonwealth University. She previously served as Senior Copywriter for Spark 451, Director of Marketing & Communications at Virginia Wesleyan University, and Senior Editor of Port Folio Weekly.
