Girl Scout cookie-inspired dishes to try during Restaurant Week

Do-si-dos peanut butter s'mores were on display during a San Diego Restaurant Week kickoff at Girl Scouts San Diego on Jan. 10. From Jan. 15-22 the dish will be available on the SDRW menu at SEA 180 Coastal Tavern in Imperial Beach. (Courtesy photo)

Jan. 11, 2017 6:02 PM PT

Foodies mark their calendar for two gustatory traditions each January: San Diego Restaurant Week and the return of Girl Scout cookies. This month, they’re teaming up in a sweet tooth mashup that will have Girl Scout cookie-inspired desserts served at 30 participating restaurants.

1500 Ocean: Chocolate roulé

Chef Meredith Manee used the ever-popular Tagalongs peanut butter cookies as the inspiration for this mix of peanut butter, chocolate mousse, salted caramel popcorn and peanuts. Hotel Del Coronado, 1500 Orange Ave., Coronado. (800) 468-3533. hoteldel.com

BO-beau Kitchen & Garden: Thin Mint milkshake

Besides the minty shake, Chef Tyler Shipton will also whip up Samoas “magic bars” with graham crackers, chocolate, coconut and caramel. 8384 La Mesa Blvd., La Mesa. (619) 337-3445. cohnrestaurants.com/bobeaukitchengarden

The Shores: Samoas coconut cheesecake

Chef de cuisine Percy Oani incorporates the cookies into the base of this cheesecake topped with Godiva chocolate sauce. 8110 Camino Del Oro, La Jolla. (858) 456-0600. theshoresrestaurant.com

Island Prime: Samoas cheesecake

Chef Deborah Scott has crafted an island-inspired cheesecake on a chocolate cookie crust with caramel and toasted coconut. 880 Harbor Drive, Harbor Island. (619) 298-6802. cohnrestaurants.com/islandprime

SEA 180 Coastal Tavern: Do-si-dos peanut butter s’mores pie

Sous chef Jennifer Cux Chan turned the popular peanut butter sandwich cookie into a s’mores dish with house-made marshmallow and chocolate Anglaise sauce. Pier South Resort, 800 Seacoast Drive, Imperial Beach. (619) 621-5900. cohnrestaurants.com/sea180

The Marine Room: Trefoils chocolate panna cotta

Chef Bernard Guillas will serve a version of the Italian thickened cream dessert with the buttery shortbread Trefoils cookies. 2000 Spindrift Drive, La Jolla. (858) 459-7222. marineroom.com

Pacific Standard Coastal Kitchen: Samoas chocolate bar

Chef Giselle Wellman incorporated the cookies into her bar dessert made with cookie crumbles, dark chocolate mousse and coconut caramel. 2137 Pacific Highway, downtown. (619)819-0090. pacificstandardrestaurant.com

Puesto at the Headquarters: Caramel Coconut Crema

Executive pastry chef Jessica Scott came up with a Mexican-inspired take on Samoas with chocolate crujido (crunch) and mocha sauce. 789 W. Harbor Drive, downtown. (619) 233-8880. eatpuesto.com

Restaurants

Pam Kragen

Pam Kragen is a feature writer who specializes in writing human interest, dining, theater and opera stories. She joined The San Diego Union-Tribune staff in October 2012 after 27 years at the North County Times, where she served as the Arts & Features Editor, as well as the paper’s longtime arts writer and theater/opera critic. She is the president and co-founder of the San Diego Theatre Critics Circle. She holds a bachelor of arts degree in journalism from San Diego State University and completed fellowships in theater criticism at the University of Southern California and opera/classical music criticism at Columbia University’s Graduate School of Journalism. She reports from the U-T’s North County office in San Marcos.