Chefs do a lot of cooking outside the box
Published 12:35 am Friday, February 14, 2020
The winning dessert of the evening was the Lemon Ups Delight made by Jarita Frazier-King from the Natchez Heritage School of Cooking. (Ben Hillyer / The Natchez Democrat)
(Ben Hillyer / The Natchez Democrat)
Chef KP Pearson congratulates Chef Jarita Frazier-King for her win Thursday night. (Ben Hillyer / The Natchez Democrat)
The second place dessert, top right, was the Samoas Cream Pie by Sussana Johnson-Sharp, Paris Posey and Janea’ Singleton of the Co-Lin Culinary Arts Program. (Ben Hillyer / The Natchez Democrat)
The third place dessert was the Thin Mint Truffle by chef KP Pearson of Magnolia Bluff Casino. (Ben Hillyer / The Natchez Democrat)
Onlookers watch the judging of the desserts Thursday. (Ben Hillyer / The Natchez Democrat)
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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