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Eunice Feller’s Girl Scout cookie creation wins

Matt Herron (back, left), lead chef instructor at Le Cordon Bleu College of Culinary Arts, and Earle M. Test (back, right), director of education and executive chef at Le Cordon Blue, judged the Cookie Creations contest on Thursday for the Girl Scouts of Eastern Massachusetts. Their winner was Eunice Feller, seen here with Girl Scout Molly McGowan from Waltham.

Randy H. Goodman photography

Matt Herron (back, left), lead chef instructor at Le Cordon Bleu College of Culinary Arts, and Earle M. Test (back, right), director of education and executive chef at Le Cordon Blue, judged the Cookie Creations contest on Thursday for the Girl Scouts of Eastern Massachusetts. Their winner was Eunice Feller, seen here with Girl Scout Molly McGowan from Waltham.

Last week’s Cookie Creations party at the Royal Sonesta Hotel in Cambridge raised about $13,000 for the Girl Scouts of Eastern Massachusetts. The night featured chefs showing off dishes they made using Girl Scout cookies as a main ingredient. Competitors included Danny Angelopolus of Henrietta’s Table and Monica Glass of Clio. The night’s winner for best overall creation was Eunice Feller of Bread & Chocolate in Newton, who made cranberry citrus chutney with a choice of lemon coconut mousse or goat cheese and arugula. Her big ingredient was the newest Girl Scout cookie, Cranberry Citrus Crisps. Pictured are (clockwise from back left): Judges Matt Herron and Earle M. Test of Le Cordon Bleu College of Culinary Arts, Girl Scout Molly McGowan of Waltham, and Feller.

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