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& Cocktails

A Culinary Celebration Benefiting Girl Scouts of Eastern MA NOVEMBER 21, 2019 • 6 PM UMASS CLUB BOSTON

gsema.org/cookiesandcocktails


Welcome to the sweetest event in Boston Cookies & Cocktails! Cookies & Cocktails features a culinary competition in which local chefs create a variety of dishes with our beloved Girl Scout Cookies, resulting in a Judges’ Pick, Crowd Favorite, and Most Unique Dish. Thank you for supporting Girl Scouts of Eastern Massachusetts, and the best leadership development experience for girls in the world.

Featuring Local Chefs & Restaurants Kate Holowchik Ledger Restaurant & Bar Sarah Wallace Magnolia Bakery Ryan Pike Mandarin Oriental, Boston and Bar Boulud Boston Michelle Boland Oak + Rowan Katie Graham Ocean Prime Brian Poe Parish, Tip Tap Room, and Bukowski Tavern Cambridge Craig McLaren Patina Restaurant Group at The New England Aquarium Damian Zedower The University of Massachusetts Club


Special Thanks to Our Celebrity Judges

KENNEDY ELSEY Co-Host, Karson & Kennedy on Mix 104.1

VANESSA HALE Afternoon Drive Host on 103.3 AMP

DANIELLE MURR Co-Host, The Greg Hill Show on WEEI 93.7

Special Thanks to Our Sponsors THIN MINT MEDIA SPONSOR

S’MORES SPONSORS

LEMONADE SPONSORS

Bowditch CohnReznick People’s United Bank

THANKS-A-LOT SPONSORS

Christopher W. Rogers Community Dispute Settlement Center EF Education Healthworks Isaacson, Miller


Kate Holowchik Head Pastry Chef

Chef Kate Holowchik is a Boston pastry chef who has sculpted an impressive career path throughout the city’s top pastry programs and restaurants, and continues to do so as Head Pastry Chef of Ledger. Initially from Portsmouth, Virginia, Holowchik headed to New Hampshire to attend Dartmouth College. Initially intending to pursue a degree in medicine, after her first year, Holowchik realized that her creative interests were being relegated due to her intensive studies. She felt she needed to change her career direction, and enrolled in the Illustration Program at the New Hampshire Institute of Art. Working at C.R. Sparks in Bedford, NH, she was an assistant, working as part of a very large pastry department. Then in 2007, she took the next steps in her pastry career at the restaurant Republic in Manchester, NH, joining the team as a pastry chef. Upon graduation, Holowchik headed straight to Boston, in pursuit of larger opportunities. She joined the Boston culinary scene in front of house positions, working at Garrett Harker’s Boston establishment Eastern Standard, as well as the Beehive. She felt an urge to return to back of house, where she would have more freedom to express her creativity.

Holowchik has spent time at various Boston restaurants, including JM Curley, Wink & Nod, Les Zygomates, Tremont 647, Yvonne’s, and the Broadway Restaurant Group. Most recently, Holowchik was at Chickadee, heading up the pastry program and bringing in her whimsical takes on classic desserts and boozy pastries inspired by classic cocktails. As Holowchik continued to build her reputation for nostalgic and playful desserts, she was looking for a role in which she could further explore this style, and she found this role at Ledger. Holowchik is excited to develop an exciting pastry program that captures and explores this childhood spirit while still executing at a high level of quality and skill. Holowchik’s focus is placed on unique flavor combinations and dynamic plate designs inspired by her illustration background. In her free time, Holowchik doesn’t take time off from baking, but rather continues to experiment with baking cakes. When she does need some space from the kitchen, you can find her practicing yoga, or true to her longtime love for Boston, training to run the 2020 Boston Marathon.


Chartreuse Grasshopper Pie Bars (just for adults!) Kate Holowchik, Head Pastry Chef, Ledger

Makes one 9x13 pan FOR CHARTREUSE-THIN MINT CUSTARD:

FOR THIN MINT CRUST:

8 ea. egg yolks 1 cup granulated sugar 1/4 cup green chartreuse liqueur Salt to taste 11/4 cup cream cheese 2 cups heavy cream 2 ea. sheets leaf gelatin (softened in cold water and then squeezed out of any excess liquid) or 2 tsp. powdered gelatin (bloomed in about 3 tbsp. of cold water) 1/2 tsp. peppermint extract 1 cup crushed Thin MintsÂŽ Girl Scout Cookies

1 box Thin Mints Girl Scout Cookies 6 oz. melted unsalted butter, slightly cooled Salt to taste

In a medium heat proof bowl, whisk together egg yolks, sugar, and chartreuse. Place bowl over a saucepan filled with 2-3 inches of water. Over medium heat, whisk mixture until lighter in color, sugar is completely melted, and it has thickened (around 160 degrees). Remove mixture from heat and transfer into a mixer bowl. Add into gelatin while the mixture is still hot. Whip mixture on medium speed. Gradually add in cream cheese until smooth. Add salt to taste and peppermint extract. Transfer to a larger bowl and set aside/ refrigerate. In a mixer, whip heavy cream until medium peaks form. Fold in whipped cream in three separate rounds so that air is not lost and the custard is smooth and light. Carefully fold in crushed Thin Mints. Refrigerate custard until ready for assembly.

In a food processor, chop Thin Mint cookies until mostly even in texture (no large pieces). With food processor on, stream in melted butter until the crust just comes together. Do not overprocess. Press crust into a parchment lined and greased 9x13 baking pan. Bake in a 350 degree oven for 6-8 minutes. Let cool and set aside until assembly. FOR WHIPPED CHOCOLATE GANACHE TOPPING: 12 oz. 60-70% dark chocolate chips 8 oz. heavy cream In a small heat proof bowl, place chocolate chips and set aside. In a small saucepan, heat cream until scalded. Pour over chocolate chips and let sit until the chocolate melts. Whisk until smooth. Let fully cool before spooning the ganache into a mixer bowl. Whip ganache until light in texture and stiff. Load into a piping bag with desired tip. ASSEMBLY: Pour Chartreuse Thin Mint Custard over the Thin Mint crust and smooth even. Freeze overnight or until solid. Overturn the baking pan on to a parchment lined cutting board. Cut bars crust side down. Finish each bar with a swirl of whipped ganache and mint for garnish. Serve once thawed. Store in refrigerator for up to a week.


Sarah Wallace General Manager My name is Sarah Wallace and I am the General Manager of Magnolia Bakery Boston! I was born in Rochester, New York and attended The Culinary Institute of America where I earned my Associate’s Degree in Baking and Pastry Arts and a Bachelor’s Degree in Food Service Management. After school, I started baking professionally at the famous Magnolia Bakery Rockefeller Center! I became their Certified Baker Trainer, moved up to Cake Decorator and was then promoted to Manager of Magnolia Bakery Grand Central. After moving to Boston in 2014, I worked for Flour Bakery + Cafe as their Pastry Training Manager, training all new cake decorators and bakers for their now 8 locations in the city. As soon as I heard about Magnolia Bakery Boston coming, I could not wait to rejoin my Magnolia Bakery family! On March 29th we opened the doors to our first Boston Magnolia Bakery Location and I have been happily “swirling” ever since!


Magic Banana Pudding with Caramel deLites® Sarah Wallace, General Manager, Magnolia Bakery Boston

Yield: 4-5 quart bowl INGREDIENTS: 1 ea. 1 1/2 cups 1 ea. 3 cup 1 ea. 1/2 cup 1 cup 4–5 ea. 1/2 cup 2 ea.

14-ounce can sweetened condensed milk ice cold water 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand) heavy cream 12-ounce box Nabisco Nilla Wafers (no substitutions!) mini chocolate chips sweetened coconut - toasted ripe bananas caramel sauce (make your own or purchased is fine) boxes of Caramel deLites Girl Scout Cookies

1. In the bowl of the electric mixer with the whisk attachment on the medium speed, beat the sweetened condensed milk and water until well combined, about 1 minute. 2. Add the pudding mix and mix until there are no lumps and the mixture is smooth, about 2 minutes. Place the mixture into a bowl, cover and refrigerate for 1-2 hours or overnight. 3. Chop the Caramel deLites into 1/2 pieces. 4. Toast the coconut; pre-heat the oven to 325° F. Place the coconut on a sheet pan. 5. Bake for 10 minutes, stir to mix toasted pieces into the center. Continue baking for another 5-7 minutes until toasted and crispy. 6. In a mixer bowl with the whisk attachment, whip the heavy cream on medium speed for about a minute until the cream starts to thicken, then increase the speed to medium high and whip the heavy cream until stiff peaks form, 3-5 minutes. Be careful not to over whip. 7. To warm the caramel sauce in the jar, heat in the microwave without the lid for 20 seconds

at a time until pourable but not hot. Or place in a saucepan with simmering water, stirring until a smooth consistency. 8. To assemble the pudding, select a trifle bowl or a large, wide glass bowl with a 5-quart capacity. Spread about 1/2 of the pudding on the bottom and layer with 1/3 of the wafer cookies, 2 tablespoons of mini chips, 1/3 cup toasted coconut, 1/3 of the chopped cookies and enough sliced banana to cover the cookies (about 11/2), drizzle with caramel. Continue layering with the pudding mixture, wafers, mini chips, toasted coconut, chopped cookies, sliced bananas and caramel. Repeat one more time ending with pudding. Sprinkle the top of the pudding with mini chips, toasted coconut and chopped cookies. Drizzle with the remaining caramel. 9. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4-6 hours. 10. It’s best served within 12 hours (if you can wait that long!)


Ryan Pike Executive Pastry Chef

A Massachusetts native, Ryan Pike developed a passion for the culinary arts at a very young age. Many memories from his childhood involve baking cakes, cookies and confections with his family and watching influential chefs on television, including the renowned Julia Child and legendary Jacques Pepin. By the time he was 14, Ryan took his culinary skills to a professional kitchen, working as a line cook at a local restaurant. His high school offered a culinary arts program, ultimately convincing him to pursue pastry as a career. Ryan attended culinary school at Newbury College and worked part-time at White’s Bakery in Brockton, Massachusetts. After graduating with a Culinary Management degree in 2003, he earned himself a full-time position at the bakery, where he honed his pastry skills for another two years. In 2005, Ryan was hired as Assistant Pastry Chef at Boston’s acclaimed restaurant, Top of the Hub. Working directly under Pastry Chef Tommy Choi, he gained an understanding of fine dining, pastry production and service. He trained and supervised the culinary team and baked VIP cakes and created showpieces for private events.

Ryan was eager to take the next step in his career and took interest in the hotel industry, joining the Langham Hotel’s pastry team in 2008 as an assistant pastry cook. He contributed his creativity and innovative ideas to the sophisticated dessert menus while learning the intricacies of refined pastry, leading him to Assistant Pastry Chef and eventually Executive Pastry Chef of the luxury hotel in 2013. Ryan oversaw the entire program orchestrating all banquet, à la carte and in-room dining pastry needs, contributed to the hotel’s award-winning brunch and Chocolate Bar and learned how to successfully run his own pastry team. A long-time admirer of Chef Daniel Boulud, Ryan joined Bar Boulud Boston and Mandarin Oriental, Boston, as Executive Pastry Chef in July 2019. He looks forward to growing with his pastry team and creating seasonal desserts for both the restaurant and hotel events using local ingredients while keeping emphasis on the French-bistro theme of Bar Boulud. Every day, Ryan reminds himself and his team of his approach to success – “to make everything to the best of your ability at the highest level of professionalism.”


Caramel Coconut Chocolate Bars Ryan Pike, Executive Pastry Chef, Mandarin Oriental, Boston and Bar Boulud Boston

FOR THE COOKIES:

FOR THE COCONUT TOPPING:

1 cup unsalted butter, at room temperature 1/2 cup sugar 2 cups all-purpose flour 1 cup crushed Caramel deLites® Girl Scout Cookies 1/4 tsp. baking powder 1/2 tsp. salt 2 tbsp. milk 1/2 tsp. vanilla extract

3 cups shredded sweetened coconut 15 oz. store-bought or homemade soft caramels 3 tbsp. milk 1/4 tsp. salt 8 oz. dark chocolate

MAKE THE COOKIES: Preheat the oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, then the cookie pieces, blending until combined and the dough begins to come together in large pieces. Once the dough has chilled roll out to fit the size of the sheet pan. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown.

MAKE THE COCONUT TOPPING: Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10 minutes in a 350°F oven until toasted, stirring frequently to ensure even browning and so that it does not burn. Remove the toasted coconut from the oven and set it aside. Melt the caramels, milk and salt in a doubleboiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. If the caramelcoconut mixture thickens too much at any point while pressing it onto the cookies, return it to the double-boiler and warm it until it’s spreadable again. Melt the dark chocolate in a double-boiler or in the microwave. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully. Cut and serve.


Michelle Boland Pastry Chef

Michelle Boland was first introduced to the pastry world at Johnson & Wales University, in Providence, Rhode Island, where she earned a degree in Applied Science in Baking & Pastry Arts. While attending J&W, she was taught everything from basic desserts, sugar sculpting and chocolate, to breads, French pastries and buffets. After college, she began her career as a baker at Eat Cake! in the seaside town of Newburyport. She then moved on to become a recipe developer at New England Ice Lollies while joining the team at Davio’s Northern Italian Steakhouse in 2013, where she continued to hone her craft. She joined the team at Ledger in Salem as Pastry Chef before signing on at Fort Point’s Oak + Rowan. Boland says of her culinary style, “I like making fun desserts, things I enjoyed from my childhood in a more ‘grown up’ way. I like to keep things simple and delicious.” Boland enjoys working in the pastry industry because “Every day is different, there is always something new to do, a new challenge to tackle, a new cookie to bake, or a new special to run! It’s never boring, always fast paced, and I just love the hustle. I plan most of my life around eating, what I’m going to eat next. Simply put, food just makes me so happy!”


PB & J Marshmallow Profiterole MIchelle Boland, Pastry Chef, Oak & Rowan Peanut butter & oat paté choux puff filled with peanut butter cookie butter and a roasted strawberry marshmallow creme

OAT PATÉ CHOUX PUFF

ROASTED STRAWBERRY JAM

2 cups 2 cups 1 lb. 2 tsp. 1 lb. 4 oz. 4 cups

1 quart 1 cup

water whole milk Butter Kosher Salt All purpose flour oat cookies eggs

1. Heat water, milk, butter and salt to a scald. Add in flour and oat cookie crumb to make a roux and mix vigorously until the paste forms and pulls away from the sides of the pot. 2. Put on mixer and mix with paddle until all steam releases. Slowly add eggs one at a time until incorporated. 3. Chill overnight. 4. Scoop and bake at 325° F until golden and puffed. PEANUT BUTTER SANDWICH COOKIE BUTTER 100 g. Peanut Butter Sandwich Girl Scout Cookies 80 g. sweetened condensed milk 56 g. butter 20 g. heavy cream 1. Blend together until creamy and smooth. 2. Chill.

strawberries sugar

1. Cut strawberries and toss in sugar. 2. Bake in oven at 325° F stirring occasionally until thick and jammy. STRAWBERRY MARSHMALLOW CREAM 6 ea. egg whites 1 tsp. cream of tartar 4 tbsp. granulated sugar 1 1/2 cups corn syrup 1 1/3 cups granulated sugar 2/3 cups water 2 ea. vanilla beans roasted strawberry jam - as needed 1. Bring corn syrup, 1 1/3 cups sugar, water, and vanilla to 248° F. On medium high, whip the whites, 4 tbsp. sugar, and cream of tartar and stream in syrup until fluffy and cool. Fold in strawberry jam.


Katie Graham Pastry Chef

I am a graduate of The Culinary Institute of America with an Associate’s Degree in Baking and Pastry. I started my career at the bottom of the totem pole working for Todd English as a dessert plater and for Nicole Coady at Finale in her production kitchen. Over the years I worked my way up the ladder gaining knowledge and experience. I became the executive Pastry Chef for Smith and Wollensky Restaurant where I spent five years running their pastry department. After that, for six years, I was the Pastry Chef at the House of Blues in Boston where I created the desserts for their two restaurants, all the special events and parties, along with the food for the bands and musical artists that performed there. I am currently the Pastry Chef at Ocean Prime, in Boston and I run my own cake business called Cakes by Katie. I am a single mother working two jobs to support my daughter. I am hard working and very dedicated to the two most important loves of my life, my child and my career!


Peppermint Patty Trifle Katie Graham, Pastry Chef, Ocean Prime

THIN MINT CRUST

MINT AND COOKIE MOUSSE

4 cups 1/4 cup

2 cups milk 5 oz. sugar 1/4 cup cornstarch 1/8 tsp. salt 4 ea. egg yolks 2 tbsp. butter 1 tbsp. peppermint extract 2 cups Thin Mints Girl Scout Cookies, chopped 2 cups heavy cream

ground Thin Mints Girl Scout Cookies melted butter

1. Grind cookies in food processor 2. melt butter 3. mix cookie crumbs and butter

VANILLA MINT BUTTER CAKE 1 lb. 21/4 cups 2 cups 10 ea. 1 tsp. 2 tbsp. 6 cups 1 tsp. 2 tbsp. 10 ea. 4 cups 21/2 cups 3/4 cup 1-2 tbsp.

butter sugar powdered sugar egg yolks vanilla extract peppermint extract flour salt baking powder egg whites Thin Mints Girl Scout Cookies, chopped milk sugar green food coloring

1. Preheat oven to 325° F 2. Beat butter, sugar, and powdered sugar with paddle in electric mixer. 3. Add egg yolks one at a time scraping down bowl in between. 4. Add vanilla and peppermint extracts and food coloring. 5. Combine flour, salt, and baking powder. 6. Alternate adding dry ingredients and milk, beat with mixer for 1 minute. 7. Beat egg white and 3/4 cup sugar in a separate bowl. 8. Fold egg whites into the batter. 9. Fold in chopped cookies and bake.

1. Heat milk and sugar on the stove. 2. Combine egg yolks, salt, and cornstarch. 3. Temper yolk mixture into hot milk and cook until thickened. 4. Remove from heat, add butter, let mixture cool completely. 5. Whip the cream and extract into stiff peaks. 6. Fold in chopped Thin Mints. ASSEMBLE THE TRIFLE Layer the 3 components as desired. Crumble on the bottom, cake in the middle, and mousse on the top.


Brian Poe Chef & Partner Chef Brian Poe was born in Macon, Georgia and went to Auburn University, working his way up the back-of-house ranks at the Auburn University Hotel & Conference Center. From there, he was promoted to sous chef at the Northeast Atlanta Hilton during the Olympics. Poe relocated to Scottsdale, Arizona as chef at Steamers Oyster Grill in Phoenix and then executive chef at the American Grill. Poe next entered the resort industry in Scottsdale, where he worked as chef de cuisine at Piñon Grill. He also did many task-force missions for the Millennium Hotel group, from the Millennium Biltmore Hotel in Los Angeles to the Millennium Bostonian Hotel, where he ran Seasons Restaurant as executive chef and food and beverage director. Chef Poe traveled to 38 states and 20 countries in Europe and South America in an effort to prepare for his next challenge, manning Poe’s Kitchen at the Rattlesnake Bar & Grill, a Back Bay institution that had a 26year run from 1990 through 2016. In June of 2012, Brian Poe and Gordon Wilcox opened the Tip Tap Room in Boston’s Beacon Hill neighborhood. True to its namesake, the Tip Tap Room dishes out a variety of inventive “tips” accompanied by an immense selection of beers on “tap” in an upscale pub setting.

In January of 2015, Poe and Wilcox joined forces in their third restaurant venture. Established in 1997 by Gordon Wilcox and Suzi Samowski, Bukowski Tavern had been a mainstay in Cambridge’s Inman Square. After closing for several months to undergo major renovations while tweaking the culinary program, a refreshed Bukowski Tavern emerged, while still staying close to its roots as a neighborhood burger and beer bar. In March of 2017, Poe became a partner at the Lower Depths Tap Room in Boston’s Kenmore Square. Shortly after Parish Café celebrated its 25th anniversary in June 2017, Gordon named Poe a partner. Poe oversees the menu and continues to recruit sandwich creations from Boston’s star and emerging chefs while taking on all additional chef-ownership responsibilities. Chef Poe is an active board member of the American Institute for Food & Wine, a board member of several local and national charities, and a resident blogger on the Boston Herald’s “Fork Lift.” He often serves as personal chef to local celebrities and was a culinary instructor at Newbury College. Chef Poe lives in Danvers with his wife, Cristiana.


Broken Banofee Bananas in caramel and toffee, S’mores-Shortbread and toffee crust, topped with white chocolate mousse and caramel Brian Poe, Chef & Partner, Parish Cafe, The Tip Tap Room, and Bukowski Tavern

BANANAS IN CARAMEL

CRUST

3 ea. large bananas, chopped 1 cup caramel sauce (you can either make your own or buy your favorite) 1/3 cup condensed milk

1 ea. Heath toffee bar (broken into small pieces) Girl Scout S’mores® Cookies Shortbread Girl Scout Cookies 1 stick butter 1/4 cup condensed milk

1. Toss bananas in the caramel sauce and mix in the condensed milk.

WHITE CHOCOLATE MOUSSE 7 oz. white chocolate (chopped in fine pieces) 2 ea. egg yolks 2 tbsp. sugar 1/3 cup + 1 cup heavy cream 1. Place the chopped white chocolate in a large bowl and set aside. 2. In a small bowl add the egg yolks and sugar and whisk until smooth

1. In a food processor, pulse the Heath toffee bar, and equal parts Girl Scout S’mores Cookies and Shortbread Girl Scout Cookies. Pieces should be about a 1/4 inch crumble. 2. Melt 1 stick of butter with 1/4 cup condensed milk, lightly toss the warm liquid with the cookie crumbles. And let rest warm. GARNISH

3. In a saucepan over low heat, bring the 1/4 cup of heavy cream to a simmer. With a ladle-slowly add the cream into the large mixing bowl of egg yolk and sugar, mixing with a spoon or whip as you go. When the mixture coats the spoon, we are ready for the next step.

1 lb.

4. Pour the hot mixture through a fine mesh sieve over the bowl of white chocolate shavings.

1. Spoon the cookie crust onto the plate, top with banana caramel mixture, then top with a healthy sized spoonful of the white chocolate mousse, and garnish with white chocolate shavings.

5. Whip the other 1 cup of cream into whipped cream and fold into the now egg, sugar, cream and white chocolate mixture.

block of white chocolate

1. Using a vegetable peeler peel large pieces of white chocolate shavings. ASSEMBLY


Craig McLaren Executive Chef

Chef Craig McLaren began his food journey in a small town in Northwestern Rhode Island where he’d spend time with his mom in the kitchen and helping out at a local diner. At age 16, Craig started his first line cook position at Chester’s Restaurant in Harmony, RI, working every station and soaking up as much culinary knowledge as possible. It was in coastal Rhode Island where Craig began to fine-tune his culinary skills within the hotel space – first as Sous Chef at The OceanCliff Hotel & Resort in Newport, then as a rising Executive Sous Chef at the Westin Providence Hotel where he oversaw food production for the 564 room, AAA Four Diamond Hotel. In 2008, Craig made the move to the Midwest, where he continued his hospitality-focused career as Senior Sous Chef at the Schaumburg Renaissance Hotel and Convention Center in Chicago. There, he propelled his kitchen’s 50-member team to achieving the #1 ranking for Quality of Food and Guest Satisfaction out of all Renaissance Hotels in North America. After a move to St. Louis where Craig was Executive Sous Chef at The Ritz-Carlton, it was time for a return back to New England.

From 2010-2013, Craig was Banquet Chef for the largest Marriot in New England, The Boston Marriot Copley Place. He then joined the team at the Renaissance Boston Waterfront Hotel as Senior Banquet Chef, where he yet again pushed his team’s talent, becoming one of the highest ranked hotels in North America for Events & Catering. Craig’s first Executive Chef position was at the Renaissance Boston Patriot Place Hotel in 2018, where he simultaneously ran two hotel kitchens. In February 2019, Craig joined Patina Restaurant Group, and took on the role of Executive Chef at the New England Aquarium where he oversees the culinary programs for the museum’s extensive catering & events department, visitor dining at outlets like the year-round Harborview Café, and seasonal offerings from the Dog N’ Claw and Reef Bar restaurant. Outside of the kitchen, Craig spends his time with his wife and two daughters. On the occasional day off, you can catch Craig working on his newest batch of award-winning homebrewed beer, or entertaining in his backyard for friends and family.


Peanut Butter Sandwich Cookie Thai Pork Craig McLaren, Executive Chef, Patina Restaurant Group Yield: 10 Portions, Prep Time: 45 Minutes, Cook Time: 2 Hours

PORK BELLY

GREEN PAPAYA SALAD

1 lb. 1 tbsp. 1 tbsp. 1 tbsp. 1 tsp.

5 tbsp. fresh lime juice 3 tbsp. raw sugar 2 tbsp. fish sauce 3 ea. garlic clove, minced 1 ea. Thai bird chile, thinly sliced 2 lb. green papaya, shredded 2 ea. plum tomato, julienned 1 cup cilantro leaves, rough chop 12 ea. haricot vert, blanched, sliced in half 2-3 ea. green onion, sliced 2 tbsp. salted peanuts, roasted, crushed

boneless pork belly vegetable oil kosher salt raw sugar fresh ground black pepper

RED CURRY SAUCE 4 tbsp. vegetable oil 2 tbsp. red Thai curry paste 2 cups coconut milk 2 tbsp. fish sauce 2 tbsp. fresh lime juice 2 tbsp. raw sugar 6-8 ea. Peanut Butter Sandwich Girl Scout Cookies

GARNISH 6 tbsp. salted peanuts, roasted, crushed 1 tbsp. white sesame seeds, toasted 3 ea. Peanut Butter Sandwich Girl Scout Cookies, crushed 2 ea. green onion, sliced

DESCRIPTION: 1. Preheat Oven to 300°F 2. Rinse pork belly under cold water and dry with paper towel. Mix dry ingredients. Rub with oil and generously sprinkle all sides with the mixed seasonings. Roast pork belly for 1 hour in a heavy baking dish, fat side up. 3. Papaya: Mix together first 5 ingredients and set aside. In large bowl, toss together papaya, tomato, haricot vert, cilantro, and green onion. Pour dressing over the top and toss, top with crushed salted peanuts. 4. In small saucepan, heat up the oil and add the curry paste. Cook until color changes, add remaining ingredients, cook down to thicken, and puree smooth. 5. To plate, ladle 1 ounce sauce on plate top with spoonful of Papaya Salad, layer 1 piece of sliced pork belly on top, garnish with peanut crumble mix.


Damian Zedower Executive Chef

We are excited to announce our new Executive Chef at The University of Massachusetts Club, Chef Damian Zedower, CEC. Chef Zedower comes with a vast resume and experience. He is a Five Star – Five Diamond hotel veteran and distinguished Platinum Club of America member. Chef Zedower is elated to be part of the team at the UMass Club! Chef Zedower began his culinary career working in several of New York City’s hottest restaurants and after graduating from the Culinary Institute of America in Hyde Park, New York, Chef Zedower set his sights on Boston. In Boston, Chef Zedower worked for Chef/ Owner, Frank McClelland at L’Espalier and following his trend for working with great chefs and luxury establishments, he went on to work at the Boston Harbor Hotel with Executive Chef, Daniel Bruce. After further honing his culinary skills, Chef Zedower moved west to San Diego and worked for the La Jolla Beach & Tennis Club with Celebrity Chef, Bernard Gillas. As a smart man always does, Chef Zedower followed his wife’s advice and joined the Four Seasons family as opening Chef of the Four Seasons Residence Club Aviara, subsequently opening the Four Seasons Jackson Hole and then moving on to the Four Seasons Palm Beach.

Chef Zedower had a desire to be back in Boston and sticking with his trend of working with the best in the business, he had the honor of opening the Mandarin Oriental Boston as the Executive Sous Chef, working under Michelin Star Chef Nicolas Boutin. Soon after, Chef Zedower was asked to lead the Mandarin Oriental Boston culinary team after Chef Nicolas departed. Chef Zedower and his team worked hard and within a small amount of time achieved the Forbes Four Star Restaurant rating at Asana, making the Hotel the place to book any/all catering events. Chef Zedower’s other executive chef positions include the Amangani Resort Jackson Hole, the Beacon Grille in Woburn, MA, both Downtown & Back Bay Harvard Club Boston locations, and he runs his own personal culinary business throughout New England. Having grown up in an Italian family, food is a very important part of Chef Zedower’s life. His fondest memories of his childhood were cooking the Sunday family feasts with his Grandmother and Aunt. Chef Zedower now loves cooking for his own family led by his supportive wife Tarrah and his two hard working Sous Chef’s Callie, age 10 and Caden, age 7.


Peanut Butter Sandwich Girl Scout Cookie – Herb Marinated New England Raised Beef Damian Zedower, Executive Chef, The University of Massachusetts Club

PEANUT BUTTER SANDWICH GIRL SCOUT COOKIE SALSA Yield: 1 quart 1 oz. olive oil juice from 5 limes 1 tbsp. cumin 1 tsp. smoked paprika 2 tbsp. kosher salt 1/2 tbsp. cracked black pepper 4 ea. 5x6 vine ripe tomatoes, cut into quarters 4 ea. shallots, peeled and cut in half 2 ea. red peppers, cut into quarters 1 ea. red onion, medium, peeled and cut into quarters 1/4 bunch parsley 1/4 bunch Cilantro 5 ea. cloves of garlic 5 ea. Peanut Butter Sandwich Girl Scout Cookies 1 tbsp. creamy peanut butter 3 tbsp. chipotle peppers in adobo sauce 1/4 cup water Pre Heat Oven to 500°F. Combine tomatoes, shallots, red onion, olive oil, salt, and pepper in a mixing bowl. Add mixture to a sheet pan and place in the center of the pre-heated oven. Cook for 15 minutes, toss mixture around, and continue cooking an additional 10 minutes. Add garlic to the pan, mix again, and cook an additional 5-10 minutes until the garlic is cooked and soft. While mixture is cooking, add water, cilantro, parsley, cumin, smoked paprika, lime juice, Peanut Butter Sandwich Girl Scout Cookies, creamy peanut butter, and chipotle peppers in adobo sauce to a high-speed blender. Add the sheet pan mixture and blend all together.

PEANUT BUTTER SANDWICH GIRL SCOUT COOKIE BEEF RUB Yield: enough for one beef tenderloin 7 ea. cloves of garlic, roughly chopped 1/4 cup flat leaf parsley, roughly chopped 1/4 cup cilantro, roughly chopped 1 ea. shallot, roughly chopped 1 tbsp. fresh oregano, roughly chopped 5 ea. Peanut Butter Sandwich Girl Scout Cookies, roughly chopped 3 tbsp. kosher salt 3 tbsp. fresh cracked black pepper 1/2 cup white vinegar Juice of 5 limes 1/2 cup olive oil 2 tsp. achiote paste I tbsp. cumin Add all to blender and puree until smooth. PICKLED RED ONION Yield: 1.5 cup 1 ea. 1/4 tsp. 1/2 tsp. 1/4 tsp. 1/2 tsp. 2 ea. 1/2 cup 1/4 cup

large red onion, thinly sliced black peppercorn kosher salt cumin cilantro, finely chopped cloves of garlic, crushed red wine vinegar apple cider vinegar

Place the sliced red onion in a bowl. In a small pot, heat the vinegar, black pepper, cumin, cilantro, garlic, and salt. Bring to a boil and then remove from heat. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate.

ASSEMBLY Yield: 1 plate 1 oz grilled Girl Scout Cookie beef 1 tbsp. Girl Scout Cookie salsa 1 tsp. queso fresco 3 pickled red onion slices

3 cilantro leaves 3 pieces baby arugula Crumbs of 1/2 Peanut Butter Sandwich Girl Scout Cookie


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Girl Scouts are gearing up now for the start of the 2019-20 Girl Scout Cookie Program, and now that you have these delicious recipes, find Girl Scouts near you to purchase cookies and help fund their next adventure! Visit girlscoutcookies.org throughout the cookie season to find Girl Scouts selling cookies near you.

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Cookies & Cocktails Program Book | GSEMA  

Cookies & Cocktails is a culinary celebration benefiting Girl Scouts of Eastern Massachusetts. This program book contains information about...

Cookies & Cocktails Program Book | GSEMA  

Cookies & Cocktails is a culinary celebration benefiting Girl Scouts of Eastern Massachusetts. This program book contains information about...

Profile for gsema