Cocktails & Cookies: What a sugar rush

My photography does not do this winning dessert from Hereford House justice. Also, please pardon my thumb.

I judged a fun event last night called Cocktails & Cookies, a fundraiser for The Girl Scouts of Kansas Heartland that included a challenge for local chefs: Make the best possible dessert using Girl Scout Cookies as one (or more) of the ingredients.

Five restaurants entered the competition: Cocoa Dolce, Freddy’s Frozen Custard, Hereford House, Newport Grill and Cero’s.

My mission: To taste all the desserts and pick my favorite, then sit on a stage, trembling from sugar overload, and explain why I liked what I liked. What can I say? It’s a tough job…

The clear winner was Hereford House’s offering: A chocolate and brown butter banana cake with caramel sauce, brulee of bananas, and cinnamon ice cream. Chef Eric Hyre put four different cookies into the concoction, and it was amazing — especially the buttery brulee.

Here are a few other pictures from the evening:

Hereford House chef Eric Hyre shows off his creation.

Cocoa Dolce offered an amazing bite of sweet and salty chocolatey-ness called "The Kitchen Sink and the Baby, Too."

The Newport Grill team, including chef Aaron Whicomb (second from left), presented a lovely bite of lemon goodness that used the Lemonade Girl Scout Cookie.