Dessert for Dinner

Signs of Girl Scout cookie addiction: You have a mini refrigerator at work to store your arsenal of Thin Mints or you smuggle a sleeve of Peanut Butter Sandwiches in your purse to work and guard them like a pit bull. We’ve all done it, and now the Girl Scouts of Southwest Indiana are making it a little harder to resist temptation with cookie inspired dinner entrées.

May 2 at the Evansville Country Club, the Girl Scouts of Southwest Indiana will host their 4th annual Night of Adventure fundraiser, where Executive Chef Chris Garrett will prepare unique dishes that incorporate a different Girl Scout cookie in each.

As delicious as they taste with a cold glass of milk, there are many recipes that use Girl Scout cookies as ingredients. The menu for the fundraiser includes a salmon dish with a Lemonade cookie drizzle, Thin Mint dirt pudding, a Lemonade English dessert trifle, and a delicious baked potato bar. Pair any of these dishes with a Thin Mint-ini or, new this year, a Lemonade martini.

Girl Scouts of Southwest Indiana Chief Development Officer Pat Bateman says this year’s menu will feature a new dish, Cranberry Citrus Crisp Encrusted Pork Tenderloin, made with their latest cookie, Cranberry Citrus Crisps. This entrée is paired with smoked sausage and sweet potato hash sprinkled with a cranberry glaze.

Derived from a Girl Scout Leadership Journey, this year’s theme is “Sow What? Food for Thought” – a unique, Girl Scout-style evening for adults. Guests will have a chance to make their rounds after dinner to 10 sponsored “campsites” including competitive jousting, a putting green, and educational cooking related stations.

In keeping the Girl Scout tradition, campsite participants will receive a badge for every challenge and activity completed to wear proudly on a green sash. Event attire is casual; jeans are encouraged.

To purchase event tickets, visit the Girl Scouts of Southwest Indiana downtown office at 223 N.W. 2nd St. Ste. 100 in Evansville or

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