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Connie Chavez Villarreal
713-292-0236

Girl Scout Donor Appreciation Event Satisfies Sweet Tooth!

HOUSTON (Feb. 20, 2009) – The dim room smelled like warm, melted sugar and hundreds of gourmet treats adorned the tables, which were draped in rich-hued linens. While the decadent desserts varied from cheesecake and parfaits to hazelnut mousse, they had one thing in common. All were created around one of eight varieties of Girl Scout cookies for Girl Scouts of San Jacinto Council’s annual Just Desserts event, held Feb. 19 at La Colombe d’Or.

More than 100 donors attended this year’s Just Desserts, the Council’s signature donor appreciation event, where some of the finest chefs in Houston and the surrounding areas were paired with Girl Scouts to make their delectable creations and vie for the title of Best Use of Cookie, Most Delicious, Most Camp Friendly, Most Fun Table Display, Girl Scout Judges Favorite, Most Creative Recipe, Best Dessert Presentation, Celebrity Judges Favorite and People’s Choice Award. Guests sampled eight different desserts and various flavors of ice cream thanks to Blue Bell Creamery, who partnered with GSSJC for the sweet occasion.

Girl Scouts were also paired with members of the media who served as celebrity judges, including Sharron Melton from KTRK Channel 13, César Rincon from TV Informa Channel 43, Amy Davis from KPRC Channel 2 and Greg Morago, Chronicle food editor. The girls were all top cookie sellers, having each sold more than 1,000 boxes of cookies last year.

Participating chefs included Edward de la Garza from George R. Brown Convention Center, who won Girl Scout Judges Favorite for his creation made with Thin Mints; Rebecca Masson from Central Market, who won Most Delicious for her candy made with Lemonades; Chris Baughman from Perry’s Restaurant, who won Best Use of Cookie for his dessert made with Daisy Go Rounds; Kevin Pysell from the Woodlands Resort and Conference Center, who won Best Dessert Presentation for his entry using Caramel DeLites; Cory Garrison from Sirenusé Euro Bistro, who won Most Camp Friendly for his version of a s’more using Thanks-A-Lot cookies; Tamara Vogt from Grand Finale Catering, who won most creative recipe for using Peanut Butter Patties to decorate an oversized cookie pizza; John Wheatherly from Bedford, who won Most Fun for his use of Peanut Butter Sandwiches; and Lynn Townsend from Hyatt Hill Country, who won People’s Choice and Celebrity Judges Favorite for her recipe using Shortbread cookies.

Special thanks to the following for generously donating items for the “thank you” bags: ABC Bakers, Dosey Doe, Kroger, Mario’s Flying Pizza, My Table Magazine, Rice Epicurean, Sirenusé Euro Bistro, The Container Store and Whole Foods Market.

Girl Scouts of the USA is the world's preeminent organization for girls, with a membership of more than 3.5 million girls and adults. Girl Scouting builds girls of courage, confidence, and character, who make the world a better place. Chartered by GSUSA to provide Girl Scouting locally, Girl Scouts of San Jacinto Council is one of the largest Girl Scout councils in the country serving more than 65,000 girl members and 17,000 adults in 26 southeast Texas counties.