Girl Scouts raise $12K

By Jennifer Grybowski
Turley Publications Reporter

STURBRIDGE - Our mothers always taught us that you can’t have dessert until after dinner. But during the Girl Scouts of Central and Western Massachusetts (GSCWM) “Fork It Over” event held at the Publick House Nov. 12, the community got to have cookies for dinner.
During the event, 11 competing chefs from the region were invited to create a unique dish using at least one of the eight varieties of Girl Scout cookies. The chefs were given a box of each type of cookie – including the new-this-year-cookies Dolche de Leche and Thank U Berry Munch – to experiment with ahead of time.
“It’s a very unique event,” GSCWM Communications Manager Dana Carnegie said.
Cedar Street Restaurant Owner William Nemeroff said he got involved with the fundraiser because he has a Daisy at home - his daughter Madeline. For the event, Nemeroff made a Cob Smoked Bacon Wrapped Turkey Roulade with Thank U Berry Munch Stuffing.
“I thought we’d stick with the season,” Nemeroff said. “It’s different, but it’s good. It came out real nice.”
BT’s Smokehouse owner Brian Trietman said he was most excited about the two new cookies, so he decided to make a Duck You Berry Cassoulet, a “very traditional winter stew,” he said. He served the stew covered in crushed Thank U Berry Munch cookies. Treitman said he had wanted to collaborate with other chefs in the area for a while.
“It made perfect sense,” he said. “And I like doing charity events.”
Chef Bill Collins said he was involved in the event because his mother was a cookie coordinator for years when he was a child, so he has a soft spot for the delectable treats. For this event, he decided to make Pad Thai with Do Si Dos.
“Pad Thai lends itself because it’s sweet and it has peanuts in it,” he said.
“It really is a challenge to come up with something creative and delicious,” Carnegie said. “I am so intrigued with what they come up with.”
The judges – Matthew Beaudet, Barbara Houle, John Argitis and Jim Donahue - were given samples of the concoctions in a private room before the event and then were able to ask the chefs questions before making their decisions. The judges said there was an immediate consensus.
First place winner was Cedar St. Restaurant’s Limoncello Cake with Lemon Chalet Cremes; second place was Amanda Cooks!’s Mocha Caramel Crunch with Dulce de Leche and Trefoil cookies; third place winner was The Bean Counter’s Samoa Fudge Brownie with Samoa cookies; and the people’s choice was Whistling Swan’s Thank U Berry Munch Crusted Pork with Arugula Salad.
“I’m very happy to be involved and support an organization like the Girl Scouts,” Argitis, president of G&F Industries, said.
“The chefs were really creative and it was clear that everyone put a lot of thought into their dish,” Donohue, CEO of Old Sturbridge Village said.
As an added treat, Publick House bartenders shook up Thin Mint martinis to go with the dishes.
Classical piano music was provided by Girl Scout Brittany Charlone and raffle and silent auction items donated by local businesses, Girl Scout board members, staff, troops and volunteers included gift baskets, framed artwork, jewelry pieces, sports memorabilia, passes to local museums and other attractions, gift cards, quilts, tickets to local events and attractions and unique items such as cooking lessons for two from the Publick House.
And if hardcore cookie fans didn’t get enough of their fill from the samplings, they were able to purchase boxes at the event, two months before the official selling seasons begins.
For the price of their ticket, the 250 event attendees were able to sample all of the chefs’ creations.
Family members Barbara Belanger, Mary Vigeant and Jean Curtis, all of Charlton, said they attended because of their connections to Girl Scouts; Curtis is a 10-year leader.
“Fundraising is very difficult and there are costs to the council,” Curtis said. “As a leader I put a lot of work into girl scouts.”
“Plus this is fun,” Belanger said. “This is better than just buying cookies.”
Rutland residents Ruth Lowe and Lisa Lamoreaux and Holland resident Tammy Lomme said they enjoyed both the food and the atmosphere.
“The money supports council activities and directly and indirectly affects the troops,” Lowe said. “Plus it’s a nice night of camaraderie and good food.”
The event raised around $12,000 and all proceeds benefit Girl Scouts and their continuing efforts to provide innovative programs and vital support to girls in grades K-12 throughout central and western Massachusetts.
“It helps us raise money and gets more exposure for us so people might be interested,” Board of Directors member Abbie von Schlegell said. “There are so many different ways for people to be involved.”
The Central/Western Massachusetts council was formed in January 2008, so there is a new board, some new staff and a new CEO.
“All these people supporting Girl Scouts is wonderful,” GSCWM CEO Patti Hallberg said. “We are trying to reach out to all areas of our council. It lets us come into the Sturbridge community.”
Hallberg said it also allows the Girl Scouts to expand their cookie horizons.
“It’s good for us because the chefs run businesses and the girl scouts are learning about business by selling these cookies,” she said.
For more information, visit www.gscwm.org or call 800-462-9100.