Samoa Soiree

Samoa
Soiree
5th Annual
The Mariners’ Museum
Saturday, February 23, 2013
Girl Scout Mission Statement
Board of Directors
Girl Scouting builds girls of
courage, confidence, and
character, who make the
world a better place.
Chair of the Board:
Melissa L. Burroughs
The Girl Scout Promise
On my honor, I will try:
To serve God and my country,
To help people at all times,
And to live by the Girl Scout Law.
The Girl Scout Law
I will do my best to be
honest and fair,
friendly and helpful,
considerate and caring,
courageous and strong, and
responsible for what I say and do,
and to
respect myself and others,
respect authority,
use resources wisely,
make the world a better place,
and be a sister to every Girl Scout.
Chair Elect: Cheryle Mack
Treasurer: Catherine Magill
Members at Large:
Jacqueline Bontemps
Brenda Exum
Denise Frey
Katherine K. Glass
Carolene Goodwyn-Harris
Francina Harrison
Karen Lansing
Ashley McLeod
Jennifer Palestrant
Stacey Hugo
Marisa Porto
Vaughnchette Rudisill
Karen Tsiantas
Marie Vesely
Edith White
Alotha Willis
2 • Girl Scout Council of Colonial Coast
What’s the profile of a budding entrepreneur
in the Greater Hampton Roads area and
beyond? If you pictured an eight-year-old
girl, dressed in a brown vest and armed with
iron-clad determination knocking on your
door, you’re on the right track. The annual Girl
Scout Cookie Program is the nation’s largest
girl-led financial literacy program. Girls learn
so much through this program – goal setting,
decision making, money management,
people skills and business ethics. But the
Girl Scout Cookie Program is just one “bite”
of the Girl Scout Leadership Experience.
Throughout their Girl Scout journey, girls have
opportunities of a lifetime that they carry
into adulthood. Our values-based program is a rich and fertile ground for
building leaders – one girl at a time.
I want to thank the sponsors of the 5th annual Girl Scouts of the Colonial
Coast Samoa Soiree for helping us spotlight the Girl Scout Cookie Program
and raise funds that will allow hundreds of girls the opportunity to be Girl
Scouts. This is an experience that they may not have had otherwise. My
appreciation is also extended to the guests who have chosen to support
Girl Scouts through ticket purchases and, for many, adding some “extra
icing” to this sweet event through their donations. These, too, make
it possible for us to serve more girls and provide the quality services
our friends in the public have come to expect from our time-honored
organization.
As the founder of Girl Scouts, Juliette Gordon Low, once said,"Ours is a
circle of friends united by ideals."
Thank you for uniting with us to build girls of courage, confidence and
character, who make the world a better place.
Tracy Keller, Chief Executive Officer
Samoa Soirée • 3
Samoa Soirée Sponsors
Samoa Sponsor
Old Point National Bank
Tagalong Sponsor
Little Brownie Bakers
Office Max
Wall, Einhorn & Chernitzer, P.C.
Trefoil Sponsor
Solutrix
Special Moments by Carolene
Savannah Sponsor
Ferguson Enterprises
Judith S. Scott
Top Guard Security
Milk Sponsor
The Center for Cosmetic &
Restorative Dentistry
4 • Girl Scout Council of Colonial Coast
Media Sponsors
On average, it costs the Girl Scouts of the Colonial Coast nearly $300
to provide one year of Girl Scouting for each girl member.
Samoa Soirée • 5
The evening’s music provided by:
The Jim Newsom Band
Jim and his band have one of the widest ranging
repertoires of any musical ensemble, putting their
unique stamp on rock, jazz, soul and folk songs, as well
as an array of original work. A 2003 article in the Daily
Press called Jim “an important voice of support for
creative music in Hampton Roads.” He consistently
ranks high in regional polls and has been listed among
the greatest jazz flutists in the world. In addition to
playing music, Jim is well known locally for hosting
television programs, pledge drives and assorted
specials on PBS-affiliate WHRO-TV. He is also a writer
and music critic for VEER, the regional alternative
news and opinion/arts and culture magazine.
6 • Girl Scout Council of Colonial Coast
Girl Scouts of the Colonial Coast
welcomes you to the
5th Annual
Enjoy your evening!
6:00PMWelcome
Vanessa Coria, News Anchor WVEC-TV 13
6:10 PM
Tasting begins – Bon Appetit!
6:45 PM
A word from our sponsor
Melissa Burroughs, EVP
Chief Lending Officer, Old Point National Bank
A Message from Tracy Keller, CEO
Girl Scouts of the Colonial Coast
8:00 PM
People’s Choice voting concludes
8:20 PM
Silent Auction bids close
8:40 PM
Winners announced
Patrick Evans-Hylton, Hampton Roads Magazine
David Nicholson, Daily Press
9:15 PM
Last call
10:00 PM
Sweet Dreams – Good Night!
Don’t forget to pick up your favorite Girl Scout cookies on
your way out – sold at silent auction check out.
Samoa Soirée • 7
A special thanks to:
Suzanne M. Beckstoffer
Vanessa Coria, WVEC 13 News Anchor
Rowena Fullinwider
GSCCC Board of Directors
GSCCC Staff
GSCCC Volunteers
Ann L. Hobson
Kimberly B. Johnson
Charles & Vivian D. Moore
Robert C. Nusbaum
Susan E. Phillips
The Honorable McKinley L. Price, DDS
Karen Priest
Walter Priest
The Mariners’ Museum
Margaret M. Seitz
Winfred Thomas
The Honorable Molly Joseph Ward
8 • Girl Scout Council of Colonial Coast
Silent Auction Donors
Tanya Agnew
Deborah Amatuli
Denise Baldwin
Bay Creek Resort & Club
Beach Eye Care
Melissa Burroughs
Center for Mind Body Healing
Chrysler Museum of Art
Colonial Williamsburg Foundation
Commodore Theatre
Cookie Lee Jewelry
Costco Wholesale
Lynn Crossman & Creative Memories
Daily Press
Dan’s Model Boatyard
Decorum Furniture
Doumar’s Cones and BBQ
Ferguson Enterprises
Finks Jewelers
La’Toya Finch & The Pampered Chef
Forrest Studio of Photography
The Founder’s Inn and Spa
Peggy Freeman & Origami Owl
Denise Frey
Sharon Gibson-Ellis
Girl Scouts of the
Colonial Coast
Glamour Shots
Katherine Glass
Sue Gorski
The Governor’s School for the Arts
Eddy Hall
Hampton Inn, Hampton, VA
Linda Harrison
Hell’s Kitchen
Hi-Ho Silver
Holman’s Photography
Hot House Yoga
Stacey Hugo
Hurrah Players
It’s All About Hair
June Jones
Ronald Krueger
Cynthia Laughinghouse
The Mariner’s Museum
Merrill’s Desserts LLC
Miche Bags
Susan Elise Morton
Barbara Mulholland
Natural Elements Spa
Nauticus Maritime Center
Newport News Marriott at City Center
Norfolk Southern Corporation
nTelos Pavilion
Office Max
Old Dominion University Basketball
PF Chang’s China Bistro
Port Discover –
Elizabeth City
Jennifer Priest
The Royal Chocolate
Ruth’s Chris Steakhouse
Sandler Center for the Performing Arts
Scentsy
Jeanna Sheridan & Arbonne
The Signature at West
Neck Golf Course
Sonshine Hair Studios
Stampin’ Up!
31 Ocean Starbuck’s
Stihl, Inc.
Tessa’s Creations
Todd Rosenlieb Dance
Trader Joe’s
Triple R Ranch
Two and A Half Women
April Van Skiver
Marie Vesely
Virginia Air & Space Center
Virginia Arts Festival
Virginia Beach National
Golf Club
Virginia Opera
Virginia Symphony
Virginia Stage Company
Virginia Zoo
Wells Therapeutics Massage and Wellness Center
Great Bridge-Hickory Family YMCA
Beth Yates
Samoa Soirée • 9
Participating Restaurants
Brent’s Fine Food
9 East Queens Way, Hampton, VA - 757.722.1185
Executive Chef Brent Schmidt
Executive Chef Brent Schmidt is a Johnson and Wales graduate, class of 1995 and
a Hampton, Virginia native. Brent’s Fine Food has been open since the summer of
2009. At Brent’s, Chef Brent makes 95% of the menu from scratch including breads,
desserts, sauces, soups, and he even cuts fresh fish and meat every day. Mr. Schmidt
feels he was very fortunate to work with quality chefs (Yama-son from Sushi Yama,
Billy Watkins, Hog Wild Smokehouse and Bobby Huber, to name a few of his favorites)
during culinary school and after he graduated.
Thin Mint Cheese Cake
Ingredients:
2 boxes Thin Mints
1.5 lb. cream cheese
1 lb. mascarpone
1 c. sour cream
1.5 cap fulls of vanilla extract
1 c. granulated sugar
1/4 c. brown sugar
5 large eggs at room temperature
Instructions:
1) Let the cream cheese, mascarpone and the eggs sit out to get to room temperature.
2) In a food processor, process 1 box of the Thin Mints. Once processed, pour the Thin
Mints into a cheesecake pan and press down to make the crust.
3) Process the other box of Thin Mint and set aside.
4) In a 5 quart mixer on low speed (you don’t want to whip air into the cheesecake)
add the cream cheese, mascarpone and both of the sugars to cream.
5) Once the cream cheese mixture is well incorporated, add the eggs one at a time
until the egg is well incorporated. After adding the third egg, turn the mixer off and
scrape the sides and bottom of the mixing bowl. Finish adding the eggs one at a time.
6) Add the sour cream, vanilla and the reserved Thin Mints. Mix until well incorporated.
7) Pour cheesecake mixture into the cheesecake pan that has the crust in it.
8) Place cheesecake into a pre-heated 300 degree oven with a water bath and bake
for one hour. After one hour, turn the oven off (don’t open the oven to look at the
cheesecake because you want to keep the heat in the oven and let the cheesecake
rest in the hot oven for 2 more hours).
9) After the 2 hours are up, take the cheesecake out of the oven and out of the water
bath and let it cool. Once the cheesecake is cool, let it sit in the refrigerator overnight.
10) Take the cheesecake out of the mold and enjoy. Yields 16 servings.
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continued •
The Ice Breaker Chef
mark@theicebreakerchef.com
Chef Mark Conway
Chef Mark, known as The IceBreaker Chef, was raised in Virginia Beach and enjoys
everything Hampton Roads has to offer – especially the food! Cooking has always
been a love of his, but it became his passion after spending a year as a vegetarian.
Learning to cook without meat as the centerpiece opened his eyes to the exciting
opportunities that would come with each new dish.
Always looking to push the culinary boundaries, Chef Mark strives to open people’s
eyes to colorful and exciting flavor combinations – out of that came The IceBreaker
Chef. Using food as the ultimate icebreaker in social and business networking and
teaching others to cook and use food to create an environment where people can find
a mutual ground in order to start talking are his focus. It is about enjoying food in every
way possible. Whether it is with family and friends or a business function, food brings
people together.
Chef Mark has served as the catering/events manager at the Granby Theater, as well
as a manager for a local bakery. Chef Mark is refining his skills through the Culinary
Institute of Virginia.
Creative Cuisines
1300 Garrison Drive, Williamsburg, VA – 757.253.0722
Chef Stephen Munday and Sous Chef Melissa Shaffer
Creative Cuisines is a full service catering company that has been providing their
services in the Tidewater area for over 12 years.
Chef Stephen Munday is the owner of the business and, along with his Sous Chef
Melissa Shaffer, has established a unique catering business that emphasizes multicultural cuisines and personalized menus.
Both Chef Steve and Chef Melissa are graduates of the Culinary Institute of America
in Hyde Park, New York and have a combined experience of over 50 years. They both
have a passion for great food prepared from the best ingredients and thrive on the
diversity that a catering business offers. All of the foods that Creative Cuisines serves
are prepared by their team of professional chefs from standard recipes developed
over the years. There is a constant effort to research and develop new ideas and
recipes in order to remain on the forefront.
With backgrounds in 4 star resort settings, Creative Cuisines applies the principles
learned through these organizations to its everyday operation. The catered events
range from gourmet dinner parties in private homes to wedding receptions for up to
250 guests, corporate events for as many as 300 people, anniversary and birthday
parties, as well as rehearsal dinners and cocktail receptions.
continued •
Samoa Soirée • 11
Participating Restaurants
Creative Cuisines is the choice when people want a truly unforgettable meal that guests
will talk about long afterwards. It’s their passion for food that makes them absolutely
the only catering company of its kind in the area. They try to cook with the seasons, so
they’re not going to make something with asparagus in November. Creative Cuisine
supports local farms in Virginia. They have a carefully cultivated rapport with the farmers
to the point where they can suggest to them what they would like to see them grow.
They’re into local produce, the freshest seafood, choice meats, poultry and a world of cuisines.
Coconut, Caramel & Chocolate Spring Rolls
Ingredients:
3 ½ oz. softened butter ¼ c. sugar
½ tsp. orange zest 1 egg
1 tsp. rum 1/3 c. ground almonds (Almond Flour)
20 spring roll wrappers 1 egg white, lightly beaten
4 c. canola oil, for frying 1 box Samoas cookies, finely chopped in food processor
Directions:
In a medium bowl, beat butter, sugar and zest together until pale and creamy, about
2 minutes. Add the egg and rum. Mix until combined. Add the ground almonds and
Samoas cookies mixing until smooth. Cover and refrigerate for 20 minutes or until firm
Place one spring roll wrapper on a work surface and brush the edges with the egg white.
Place a heaping tablespoon of the filling in the center of the wrapper. Fold the end over
the filling. Fold the side over and roll into a cylinder. Seal the seam with egg white. Repeat
with remaining wrappers.
Heat the oil to 375 degrees in a portable fryer or a wok and fry the spring rolls for about 2
minutes. Transfer to paper towels to drain.
Serve with a mango & papaya puree.
Make You Smile Tri-Corners
Ingredients:
1 box Savannah Smiles cookies 8 oz. cream cheese
½ tsp. lemon zest 1 egg
1 lb. melted unsalted butter
20 sheets phyllo dough
1 pt. fresh raspberries
2 tsp. sugar (plus a little extra for between layers)
Directions:
Place cookies in a gallon Zip-Loc bag and crush with the back of a spoon.
Reserve ¼ cup for sprinkling on the tri-corners.
Mix the cream cheese and sugar until well combined and creamy. Add the zest and the
egg. Mix well. Fold in the crushed cookies.
12 • Girl Scout Council of Colonial Coast
Lay out a single sheet of phyllo dough and brush with the melted butter then sprinkle
with sugar. Lay another sheet of phyllo dough over this and brush with melted butter.
Cut the phyllo dough into 9 strips about 1 ½ inches wide. Place 1 teaspoon of the mix
and 1 small raspberry at the bottom of each strip. Use ½ a raspberry if they are large.
Fold the phyllo to form a right-angle triangle. Continue folding up and over, leaving
a small strip at the end. Fold the end over, sealing the tri-corner. Brush with melted
butter and sprinkle some of the reserved crushed cookies on the tri-corners. Bake at
375 degrees until golden brown, approximately 10 minutes.
Saffron Chicken Skewers with Sweet Tomato Jam
Ingredients:
3 chicken breasts or boneless skinless thighs, cut into 25 1-inch cubes
25 wooden skewers, soaked in water for 1 hour, to prevent burning
1-2 Tbsp. olive oil
1 recipe sweet tomato jam
Salt and Pepper
A few sprigs Cilantro to garnish
Marinade:
½ tsp. each coriander seeds, cumin seeds, and fennel seeds, roughly ground
1 tsp. pimenton
2 garlic cloves, crushed
1 Tbsp. Red Wine Vinegar
1 Tbsp. olive oil
Pinch Saffron, infused in 1 Tbsp Boiling Water
Directions:
Combine all of the marinade ingredients in a bowl, mixing thoroughly. Flatten the
cubes of chicken slightly, add to the marinade and turn to coat on all sides. Leave to
marinate in the refrigerator for at least 1-2 hours.
Preheat oven to 400 degrees. Thread one piece of chicken onto each skewer and
season. Heat the oil in a nonstick frying pan, add the skewers and fry to color each
side. Transfer to a nonstick baking sheet, cover with foil and place in the oven for 5
minutes. Alternatively, cook the skewers under the broiler or on a barbecue grill.
Arrange the chicken skewers on a serving plate, with the sweet tomato jam and the
cilantro.
Prepare ahead:
The jam can be prepared up to 4 days in advance. The skewers may be marinated one
day and pan-fried up to two hours before cooking in oven.
FIN Seafood
3150 William Styron Square, Newport News, VA – 757.599.5800
Executive Chef & Owner Kenny Sloane
Executive Chef Kenny Sloane has pursued a life-long passion while climbing the
continued •
Samoa Soirée • 13
Participating Restaurants
ranks and proudly presents FIN. Chef Sloane is a 2001 graduate of Johnson & Wales
University. He served as Executive Chef at restaurants such as The Left Bank and
Aqua S in the Outer Banks of North Carolina. Chef Sloane combines contemporary
flare with traditional French Cuisine in a fresh and delectable exhibit of local proteins
and produce.
At FIN, Chef Sloane has perfected the use of the finest local ingredients while utilizing
organic and sustainable produce and proteins to complement this refined yet robust
menu.
Chef Sloane has created White Chocolate Risotto with Duck Confit featuring
Thank U Berry Munch cookies.
Pam Woodard offers Thin Mint Float featuring Thin Mint cookies.
The Grey Goose
101-A West Queens Way, Hampton, VA – 757.723.7978
Phillip and Dana Clark Epstein
Husband and wife team, Phillip and Dana Clark Epstein, are the owners of
The Grey Goose.
Dana Clark Epstein was born and raised in Hampton. Dana has had a 25 year love affair
with The Grey Goose, and is so thrilled to be the owner of the Hampton restaurant!
Dana is a graduate of Kecoughtan High School and Johnson and Wales University
with a degree in culinary arts. After completing a culinary internship in Amsterdam,
Dana worked at Kingsmill Resort and the Hospitality House in Williamsburg. Serving as
Executive Chef with The Compass Group for the last three years, Dana worked at Bank
of America and Smithfield Foods in executive dining facilities. Dana met her husband
Phillip through employees where he courted her with many baked goods for over one
year before meeting face to face.
Phillip Epstein was born and raised in Norfolk, Virginia. He attended Norfolk Catholic
and graduated from Maury High School. Phillip is also a graduate of Johnson and Wales
University in Providence, Rhode Island with a Culinary Degree in Baking and Pastry
Arts. Phillip has baked in some of the finest kitchens - The Trellis, The Homestead,
Kingsmill Resort, Tides Inn, Caneel Bay in St. John and lastly as the head baker
for Colonial Williamsburg. The Epsteins proudly live in the historic Pasture Point
neighborhood and are excited to live and work in such a fantastic area!
The Grey Goose will offer the Elvis Burger and Lemon Gingerbread Cupcakes.
Opus 9 Steakhouse/Schlesinger’s Steakhouse
5143 Main Street, Williamsburg, VA – 757.645.4779
Chef Chun Felix
Chef Chun Felix began washing dishes at the age of 16 at Kingsmill Resort. Later, while
attending the University of Florida, he concluded that he liked spending his time in
14 • Girl Scout Council of Colonial Coast
restaurants more than in classrooms. Chef Felix moved back to Virginia where he
spent time honing his craft in Richmond and Newport News. He met his wife Rachel
at a small Italian restaurant, and together they moved to Charleston, SC. While in
Charleston, Chef Felix worked for several different restaurants before becoming
the Sous Chef at Slightly North of Broad, where he worked for ten years. In 2009, he
moved back to his hometown of Newport News. Chef Felix has been working at Opus
9 for over a year, having earned the title of Executive Chef in the spring of 2010
Chef Felix loves knowing that there is always something new and exciting to learn in
his industry. Whether it be a new technique, new ingredients or simply a new style of
cooking, he loves to learn and pass that education on to younger aspiring chefs.
Chef Chun Felix resides in his native Newport News with his wife Rachel and two
children, Erin and Tyler.
Sous Chef Anthony J. Garrelts
Sous Chef Garrelts was born in Charleston, SC but was raised in the Tidewater area.
Sous Chef Garrelts grew up primarily in Yorktown, VA. He’s been cooking since 5th
grade (unless you count microwaving Chef Boyardee or making Jell-O pudding at age
3). Chef AJ has cooked professionally since 2006.
Do-Si-Do Cornbread:
Ingredients:
1 box Do-si-dos Girl Scout cookies, crushed
1 c. all-purpose flour
2/3 c. white sugar
2 eggs, room temperature
1/2 c. unsalted sweet cream butter, room temp
1 c. buttermilk
1/2 c. peanut butter 1 c. corn meal
1/2 tsp. baking soda
Instructions:
1/2 Tbsp. salt
Preheat oven to 375 degrees. Grease 8” square pan. Melt butter in a sauce pan or
skillet, remove from the heat and quickly whisk in sugar and peanut butter.
Quickly mix in eggs and beat until well blended. In a separate bowl, combine baking
soda and buttermilk and mix well. Add to egg mixture and blend together well. Add
cornmeal, salt & flour and beat until few lumps remain.
Pour 1/2 batter into greased pan then pour the crushed Do-si-dos evenly over top.
Pour the remaining batter over the layer of cookies and bake for 30-40 minutes or
until a toothpick inserted into the center comes out clean.
Thank U Berry Munch Turkey Chili:
Ingredients:
1 box Thank U Berry Munch cookies, finely crushed
1 lb. ground Turkey
1 lb. Sage Ground Sausage (pref. Jimmy Dean)
4 celery stalks, sliced
1 small red bell pepper, diced
1 small, orange bell pepper, diced
continued •
Samoa Soirée • 15
Participating Restaurants
1 medium yellow/sweet onion, diced
1 c. dried cranberries
1 c. sundried tomatoes
15 oz can of diced tomatoes
24 oz. jar marinara sauce (pref. Classico)
2 eggs, room temp.
2 Tbsp. ground coriander
1 clove garlic, finely chopped
2 Tbsp. light brown sugar
1 Tbsp. ground cumin
3 Tbsp. dark chili powder
1 Tbsp. olive oil/ EVO
1 Tbsp. lime juice
1 tsp. ground allspice
2 Tbsp. Tobasco Sauce
1 tsp. ground cinnamon
2 Tbsp. paprika (pref. smoked paprika)
salt (pref. Kosher or Sea)
15 oz. can of each: black beans, kidney/red beans,
white/navy beans, strained and rinsed
1 Tbsp. thyme (pref. fresh, stemmed and finely chopped)
1 bundle cilantro, finely chopped (optional)
black pepper (or fresh ground pepper blend of your choice)
Instructions:
Hand blend turkey, sausage, eggs, thyme, cookies, 1 Tbsp. salt, 1 Tbsp. black pepper, 1
Tbsp. paprika, 1 Tbsp. coriander and 1 Tbsp. Tobasco. Wrap and refrigerate overnight.
In a large pot add olive oil, onions, celery, peppers, cranberries and garlic. Sautee on
medium heat until onions begin to sweat then add in marinated meat. Once the meat
is half-way browned, add sundried tomatoes. a pinch or two of salt and pepper, lime
juice, brown sugar, beans and the remaining spices (reserve cilantro). Finish browning
the meat, stirring every few minutes, then add in the can of diced tomatoes, the jar of
marinara sauce and the remaining Tobasco Sauce, reduce heat to medium low - low
and let simmer (covered) for 30 to 45 minutes (or after saucing the meat, transfer to a
crockpot.) Add salt and pepper as desired. Stir in cilantro before serving.
Patty’s Place Deli Bakery
321 Johnstown Road, Suite B, Chesapeake, VA – 757.277.9311
Patty’s Place Deli Bakery is your “home away from home” in the Chesapeake, Va area.
Owner Patty Mamrot and her staff will make you feel right at home. Patty’s Place has a
fantastic selection of baked goods, sandwiches, salads, beverages and dinner items
available, all served in a warm, home-like atmosphere. Whether you’re looking for lunch
or a place to relax with a cup of coffee or a glass of wine, stop on by and enjoy their
homemade goodies. Patty’s Place also offers a number of locally made items including
Virginia wines, hand-made candies, homemade pimento cheese, several varieties
of fresh-ground coffee which she sells by the pound, teas, apple butter, Fresh Batch
Jams, hand-made tea towels, and jewelry.
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Do-Si-Tag Delights
Crust:
3 c. (2 boxes) Do–si–dos, crushed
¾ c. melted butter
3 c. crushed roasted peanuts
Mix well and press in bottom of a jelly roll pan. Bake at 350 degrees for 10 minutes.
Cool completely and set aside.
Brownie:
3/4 c. butter
2 c. sugar
4 eggs
1 c. flour
4 squares unsweetened baking chocolate
Microwave chocolate and butter in large microwaveable bowl for one minute
intervals, stirring often, until melted. Add sugar, eggs, and flour, and stir until well
blended. Spread batter over cooled crust. Bake at 350 degrees for 18 - 20 minutes.
Caramel:
14 oz. bag caramels
2 Tbsp. water
1 Tbsp. vanilla
Heat over low heat until melted. Spread over brownies.
Sprinkle with chopped Tagalongs (approximately 2 boxes). Enjoy!!
Ruth’s Chris Steakhouse
205 Central Park Avenue, Virginia Beach, VA – 757.213.0747 • sizzlingsteak.com
Rick Overbay, Executive Chef
Chef Overbay was born and raised in Richmond, Virginia where he began working in
restaurants at the age of fifteen. Rick attended East Carolina University, majoring in
Hospitality Management. During college he held the position of Sous Chef at Rock
Springs Equestrian Center. After graduation in 2004, Rick began working for Ruth’s
Chris in Richmond, Va. He moved to Virginia Beach in 2005 to open Ruth’s Chris
and held the position of Sous Chef. He was named Executive Chef in 2006. Rick
married his beautiful wife Megan in 2010. They reside in Virginia Beach.
Samoa S’mores Cheesecake
Ingredients:
Samoas Cookies
tapioca maltodextrin
graham cracker crumbs
marscapone cheese
butter
cream cheese
marshmallowssugar
lemon juice
vanilla extract
eggs
chocolate sauce
Samoa Soirée • 17
Participating Restaurants
Instructions:
Crust: Mix together crushed cookies, graham cracker crumbs and butter. Once mixed,
place into desired mold and chill for 30 minutes.
Filling: In a mixing bowl, mix together Marscapone cheese and cream cheese until
combined. Slowly add sugar, mix well. Add in lemon juice and vanilla extract. Add eggs,
one at a time, untill everything is mixed well. Chill for at least 12 hours.
Place filling into cookie crust mold, bake at 250°. Cooking time depends on size of
container. 12-20 minutes for small, 30-40 minutes for large. Once chilled, remove from
mold and garnish with chocolate sauce and marshmallow powder.
Smoke BBQ Restaurant and Bar
10900 Warwick Blvd., Newport News, VA – 757.595.4320
Chef Donald C. Hart
Chef Donald was born and raised in Long Island, NY. After he graduated in 1987,
he packed up and moved to California and was accepted at the Hilton Hotels
Culinary Apprenticeship Program. Upon completion of the program, he relocated to
Washington state. While in Washington, he honed his skills in Mediterranean cuisine.
In 1995, Chef Hart joined the Kincaid’s Brand, and was the opening chef for many
restaurants including the location in Norfolk, Va. Chef Hart currently works with Smoke
BBQ Restaurant focusing on Virginia’s finest smoked products.
Savory Smoked Brisket Poppers
Ingredients:
fresh jalepenos
smoked brisket
gouda cheese
cream cheese
fresh sage
fresh rosemary
Thank U Berry Much cookies
Instructions:
Braise smoked brisket ends with sage and rosemary until fork tender. Mix together
shredded Gouda and cream cheese with fresh sage and rosemary. Partially cool
brisket, then pull and shred. Combine pulled brisket with savory Gouda and cream
cheese mixture. Slice jalapenos length wise and stuff with savory brisket and Gouda
and cream cheese mixture. Run Thank U Berry Munch cookies through food processor.
Use flour and egg wash and Thank U Berry Munch cookies to coat stuffed jalapenos.
Deep fry breaded jalapenos for brisket poppers.
Thin Mint Chocolate Cheese Cake
Ingredients:
Thin Mint cookies ground cream cheese vanilla
butter
egg yolks
eggs
sugar
18 • Girl Scout Council of Colonial Coast
corn starch
chocolate
Instructions:
Paddle cream cheese. Slowly add sugar and corn starch. Combine eggs and egg yolks.
Slowly add to cream cheese mixture. Add vanilla. Melt chocolate, add to cream cheese
mixture.
Crust: Mix together melted butter and ground cookies. Press into spring form pan. Pour
batter over top. Bake in water bath for 1 hour.
Terebinth: Patisserie & Bistro
717 Eden Way North, Ste. Chesapeake, VA – 757.410.0900
Chef Kisha Frazier
Chef Kisha Frazier is president and CEO of Terebinth: Patisserie & Bistro. She credits
not being afraid to take risks in and out of the kitchen to pursuing her dream to be a
chef and business owner. Chef Kisha is a graduate of Johnson and Wales Culinary
School and she attended Norfolk State University to receive accreditation in food and
beverage management. Her career includes being the opening chef at Nordstrom’s
Cafe and working as the school server manager for a top private school.
Chef Kisha works daily with Chef Kim Stack to create award-winning pastries that are
a retreat away from the ordinary. Terebinth specializes in French macaroons which
are out of this world! The menu also includes pastries, tarts, cakes, petite sweet treats
made in house without preservatives or additives, paninis, coffee and tea all served in
an upscale neighborhood atmosphere.
Savannah Thai Chicken Salad Sushi
Thai Chicken Salad
Ingredients:
1 roasted chicken
¼ c. of coconut milk
1 c. of mayonaise (or less for taste)
6 thai fresh basil leaves (chopped)
2 garlic cloves, minced
1 tsp. of fresh cilantro (chopped)
salt and pepper to taste
red and yellow peppers, julienned
Instructions:
Roast chicken in oven or use store bought rotisserie chicken.
Add coconut milk, mayonnaise, basil, garlic and cilantro to chicken, mixing by hand to
make sure all ingredients are incorporated.
Rice Ingredients:
2 c. uncooked glutinous white rice (sushi rice)
3 c. water
1/2 c. rice vinegar
1 Tbsp. vegetable oil
1/4 c. white sugar
1 tsp.salt
*Bamboo Sushi Mat
Samoa Soirée • 19
Participating Restaurants
Rinse the rice in a strainer or colander until the water runs clear. Combine with water in
a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20
minutes. Rice should be tender and water should be absorbed. Cool until cool enough
to handle. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over
medium heat until the sugar dissolves. Cool, and then stir into the cooked rice. Rice will
seem very wet. Keep stirring and the rice will dry as it cools.
Assembly Instructions:
1 c. crushed Savannah Smiles cookies
Toasted sesame seeds
Bamboo mat, lined with plastic wrap
Sprinkle plastic wrap with toasted sesame seeds and place rice on top of sesame seeds.
Spread chicken salad on 1/3 of rice. Place peppers on chicken salad.
Roll the sushi using bamboo mat as guide. Slice 1 ½ - 2 inch width
Twisted Sisters Cupcakes and Sugar Shack Cafe
2408 Princess Anne Road, Virginia Beach, VA – 757.478.8215
twistedsisterscupcakes.com
Tracy and Cassandra, owners of Twisted Sisters Cupcakes and Sugar Shack Cafe, are
two sisters who prefer to think of themselves as just a little twisted. With a love for
laughter and good times, they’re obsessed with feeding the people of Hampton Roads
great food and amazing cupcakes. The sisters cook with real ingredients of the highest
quality and believe great food and cupcakes are worth going the extra mile to make
them fabulous! They are part of the food truck movement and are bringing their amazing
food to the streets though the 757 Food Truck Meet ups. You can find them through their
website, Facebook page or simply by stopping by the Sugar Shack Café and saying hi.
Meyer Lemon Mousse Terrine featuring Savannah Smiles
Ingredients:
3 extra-large whole eggs
3 extra-large eggs, separated
1 c. plus 2 tablespoons sugar
2 tsp. grated Meyers lemon zest
1/2 c. freshly squeezed juice 1 c. heavy cream
from Meyer Lemons (4 lemons)
Kosher salt
Instructions for Mousse:
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar,
the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering
water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until
the mixture is thick like pudding. Take off the heat and let cool for 20 minutes. Cover
with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely
chilled.
Place the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the
whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and
20 • Girl Scout Council of Colonial Coast
continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites
into the lemon mixture. Place the cream in the same bowl of the electric mixer fitted
with the whisk attachment (no need to clean the bowl) and beat on high speed until
the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture.
Blackberry Coulis
Ingredients:
10 1/2 oz. frozen blackberries (300 g) 1/3 c. sugar (75 ml)
1 Tbsp. lemon juice (15 ml)
Put blackberries, sugar and lemon juice into a small saucepan and bring to a simmer.
Let simmer until thickened. Puree in a blender and pass through a fine sieve. Unmold
onto a plate and drizzle with blackberry coulis.
Instructions for Terrine:
Layer the Savannah Smiles cookie with the lemon mouse and the blackberry coulis.
Enjoy.
Tracy and Cassandra, owners of Twisted Sisters Cupcakes and Sugar Shack Cafe
Samoa Soirée • 21
Celebrity Judges
Vanessa Coria
Anchor / Reporter, WVEC 13 News
Vanessa Coria joined the 13 News team as a general
assignment reporter in July 2003.
Vanessa is a Florida native who grew up in the northern
panhandle of West Virginia. She still calls the small town of
Wellsburg, WV home.
After helping wake up Hampton Roads with a smile each
morning on 13News Daybreak, Vanessa can be found at any
one of the area’s fine dining establishments enjoying a good
meal. Vanessa lives in Virginia Beach.
Patrick Evans-Hylton
Senior Editor, Hampton Roads Magazine
Patrick Evans-Hylton is a banker-turned-Johnson & Wales
trained chef. He has been a food writer since 1995. Patrick is
currently senior editor for food and wine at Hampton Roads
Magazine. He appears monthly on a food and news,
issues-themed episode of HearSay with Cathy Lewis on
89.5 FM, public radio in Hampton Roads. Evans-Hylton, a native
of Atlanta, Ga., has lived in Virginia since 1991.
David Nicholson
Performing Arts and Food Writer, Daily Press
As the food and performing arts writer for the Daily Press
Media Group, David Nicholson covers the arts and cultural
life of Southeastern Virginia. His articles can be found online
at www.dailypress.com where he writes The Dish, a column
about food and restaurants in Hampton Roads, his Facebook
page, Hampton Roads Food and Drink and in the Daily Press
newspaper.
David is an avid cook and restaurant-goer who enjoys bringing
news of chefs and food trends to his readers. A native of
Connecticut, he holds bachelor’s degrees in journalism from
Boston University and in music from Christopher Newport
University.
22 • Girl Scout Council of Colonial Coast
Joycelyn Spight
Vice President and Relationship Manager, Old Point National Bank
Joycelyn Spight, a longtime Hampton Roads resident with an
impressive 22 years of banking experience, currently serves
as Relationship Manager at Old Point National Bank. Joycelyn
embodies Old Point’s passion for the community, serving
on the board for the Christopher Newport University Luter
School of Business, United Way of the Virginia Peninsula,
and as Vice President of Administration on the board for the
Foodbank of the Virginia Peninsula.
Melissa Stewart
Editor-in-chief, Hampton Roads Magazine
Melissa Stewart has been the editor of Hampton Roads
Magazine for over five years. She has overseen the editorial
and creative content in each issue, as well as manages a staff
of editors and freelance writers. She has also directed and
implemented editorial projects and creative theme issues.
Some of her theme issues were: 20 Sensational Singles, Top
Desserts and Hottest Chefs. Melissa is a graduate of
Syracuse University with a dual degree in magazine
journalism, English and textual studies. Her favorite
Girl Scout cookie is Samoas.
Connie L. Weis
Owner of Brownies & S’more
Connie Weis, former Pastry Chef for Todd Jurich’s Bistro
and Zinc Brasserie, has also been the Merchandise Manager/
Buyer for the Taste Unlimited stores, Director of Food
Development for Baker’s Crust and Restaurant Consultant
for Artisan Market & Cafe in Wilmington, NC. Connie
currently participates as a part-time vendor at the Old
Beach Farmers Market in Virginia Beach with her business,
Brownies & S’more.
Samoa Soirée • 23
Samoa Soirée Sponsors
Debbie Brown
Account Executive, Integrated Solutions
757-292-7581 ~ DebbieBrown@officemax.com
Leona O’Keefe
Corporate Account Manager, Print & Document Services
757-292-6510 ~ LeonaOKeefe@officemax.com
24 • Girl Scout Council of Colonial Coast
Leadership begins with Girl Scouts
Serving girls K-12
gsccc.org • (800) 77SCOUT
Samoa Soirée • 25
Samoa Soirée Sponsors
Carolene Goodwyn-Harris
Wedding and Event Planning
carolenegharris@aol.com • 757.675.7899
26 • Girl Scout Council of Colonial Coast
Samoa Soirée Sponsors
Top Guard Security
Judith S. Scott
Center for Cosmetic and
Restorative Dentistry
A Place For Girls
Elizabeth City Field Center
912 Cedar Road
Chesapeake, VA 23322
(757) 547-4405
214 N. Dyer St.
Elizabeth City, NC 27909
(252) 335-2291
Peninsula Service Center
Manteo Field Center
813 Forrest Dr., Ste. B
Newport News, VA 23606
(757) 547-4405
211 Budleigh St., Ste. 104
Manteo, NC 27954
(252) 305-8113
Find us on
Facebook & Twitter
gsccc.org • (800) 77SCOUT
We are supported in part by
Samoa Soirée • 27
OLD POINT
is PROUD to
SUPPORT OUR
HAMPTON ROADS
COMMUNITY.
We’re honored to be
a part of such a vibrant
community, and it is our goal
to continually offer a fresh
perspective when it comes
to your financial needs.
We look forward to helping
you achieve your goals.
OldPoint.com
OldPointTrust.com
757.728.1200
757.599.2200
©2012 Old Point National Bank
Member FDIC