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Chefs do a lot of cooking outside the box

Those who attended the ”More Than S’Mores” fundraiser for the Girl Scouts of Greater Mississippi were treated to a variety of creative desserts made using Girl Scout cookies. The event was hosted at Elms Court. The desserts were made by local chefs and were judged by a panel of celebrity judges. The winning dessert of the evening was the Lemon Ups Delight, above, made by Jarita Frazier-King from the Natchez Heritage School of Cooking. The second-place dessert was the  Samoas Cream Pie by Sussana Johnson-Sharp, Paris Posey and Janea’ Singleton of the Co-Lin Culinary Arts Program. The third-place dessert was the Thin Mint Truffle by chef KP Pearson of Magnolia Bluff Casino.

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