From Sweet to Savory

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“There is no real ending. It’s just the place where you stop the story.” ― Frank Herbert

“What was your favorite?” someone asked me the other evening when I attended a Girl Scout fundraiser at the Catamount Ranch and Club.

Without a doubt, the Tai concoction and the coconut shrimp,” I said referring to the recipes that most satisfyingly fulfilled my palate.

It was a challenging and interesting concept in fundraising – turning sweet Girl Scout cookies into savory appetizers. All and all, I liked these two recipes the best:

Do-Si-Dos: Chef Ben Hunt from Catamount Ranch & Club prepared Short Rib Do-Si-Do Pad Thai

Samoas: Chef Jacob Jaime from Catamount Ranch & Club prepared Samoa Coconut Shrimp with Mango Salsa

I could have eaten entrée-sized portions of either one of them. They were that yummy! Here are some photos from the evening:

chef of my favorite gs favorite recipe

 

tai photo from steamboat radio

cookie creation3

 

Here is more about what the other chefs cooked up.  Each year of this fundraiser the chefs have come from different restaurants in Steamboat Colorado.

Toward the end of the night, a friend approached me and said “Did you see what you won?”

“What? Where?” I replied.

“Go over to the raffle table, not the silent auction area, and there is something with your name on it. You are going to LOVE it, “she said, “it’s meant for you from beginning to end!”

Come back tomorrow, and I will show you on All Things Fulfilling what I won in the raffle drawing. It’s thrilled me to no end!

 

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