Top chefs, tech schools 'Fork It Over' for Girl Scouts
By Louis DeFelippi Contributing Writer
Region - On Nov. 7, the area's top chefs gathered at the Courtyard by Marriott in Marlborough to create desserts and appetizers using Girl Scout cookies as the basis of their culinary masterpieces.

Left: The Assabet Valley High School culinary arts team - including (front, l to r) Matt Papulis, Joshua Brown, chef Margaret Brown, Kirsten Bean, (back, l to r) Juan Joniaux and Mike Coughlin - show off their wedding cake entry, "Marble Caramel Delight Me! Wedding Cake."

This was the third year the Girl Scouts of Montachusett Council has staged the fund-raiser, the first time in Marlborough.

The festive and well-attended evening included tastings of the creations of 14 chefs plus area culinary arts schools and a silent auction, all resulting in $17,500 for the Girl Scouts. PHOTOS/LOUIS DEFELIPPI

Below: Happy to present an appetizer are (l to r) Oland Long and Michelle Jasukonis from the Beachwood Hotel in Worcester. With the plate is Merriam Somero, chief operating officer for the Girl Scouts of Montachusett. The "Chocolate Banana Cheesecake Spring Roll with White Chocolate Dipping Sauce" was the creation of Executive Chef Jonathan of the Beachwood Hotel. Left: Blackstone valley Caitlin Burton, from Blackstone Valley Tech, is pleased to see the popularity of her team's creation as Tom Dixon selects one of the chocolate Thin Mint Bacon Truffles, created under the direction of chef Matt Williams, culinary arts team leader at Blackstone Valley Tech in Upton and a private cooking instructor. Right: (l to r) Karen Reilly, Sherry Morin and Becky Harrington, all from Westborough, review the items included in a silent auction during the event. Left: Allison Rich, of Struck Catering, smiles as Brett Malofsky, of Worcester, samples the "French Roast Chevre Cheesecake with fresh Lemoncello Sauce" from the appropriately decorated table. The Struck Catering cheesecake creation was credited to chef Jeanette May, who is currently the local chapter coordinator for the Women Chefs and Restaurateurs and committee member for the Girl Scouts National Conference. Above: Chef Amanda Graves (right) from Amanda Cooks in Shrewsbury serves smoked duck appetizers on Girl Scout Shortbread cookies, which include peppered goat's cheese, chives and cranberry horseradish to Donna Landry, from Gardner.