SoDel Concepts wraps up successful Girl Scout Cookie Month

April 13, 2018

The culinary competition was fast and furious. Chris Parks, executive chef at Lupo Italian Kitchen, was quickly winning fans with his Savannah Smiles parfait. But Charlie Moronski, sous chef at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, was a strong competitor, thanks to his S’mores ice cream dessert and the team’s creative presentation. Not to be outdone, Charles Armstrong, executive chef at Catch 54 in Fenwick Island, was coming on strong with his Samoas Cookie Pie.

The three men were among the 11 SoDel Concepts chefs who competed for the trophy at SoDel Concepts’ Annual Girl Scout Cookie Throwdown, held March 15 at the Clubhouse at Baywood in Millsboro. The event was the culmination of Girl Scout Cookie Month at 10 SoDel Concepts restaurants, each of which featured a different dessert inspired by a cookie. SoDel’s Plate Catering also participated in the competition.

More than 400 guests cast a ballot for their favorite. When the votes were tallied, Chris Parks took home the Matt Haley Girl Scout Cookie Cup for his parfait. The trophy was named for SoDel Concepts’ founder. Bluecoast Seafood Kitchen in Rehoboth nabbed second, and Catch 54 ranked third.

“We’re so happy that Chris won the trophy. He’s been consistently in the top three in the past few years,” said Doug Ruley, corporate chef for SoDel Concepts. “He does an excellent job of using his assigned Girl Scout Cookie and still complementing Lupo’s menu.”

Partial proceeds from the sale of the desserts benefited the Girl Scouts of the Chesapeake Bay. SoDel Concepts also purchased hundreds of boxes of cookies for the dessert promotion.

“The Girl Scouts of the Chesapeake Bay mentors thousands of girls in Delaware and the surrounding area,” said Scott Kammerer, president of SoDel Concepts. “We are so happy to support and celebrate this worthy organization.”

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