Koppinger's Olde English Trifle with Old Fashioned Shortbread Trefoils layers the Girl Scout shortbread cookies with fresh berries, cream and sponge cake soaked in sherry and brandy. In the Thin Mint Chocolate & Macadamia Nut Roulade, the Thin Mints are crushed and mixed with whipped cream and macadamia nut puree, and rolled into a chocolate cake before being drizzled with a mint glaze. The Lemon Cooler Surprise Pudding is named so for the lemon sauce that forms under the dessert's light topping.
Outrigger is very community oriented, and has many wonderful collaborative relationships with community groups such as the Girl Scouts,? Koppinger said. ?We?re working with the Girl Scouts right now on an environmental education program about sea turtles, and I was inspired to come up with these fun recipes.?
Koppinger joined Outrigger Keauhou Beach Resort in 2005 after working for a number of years in the Caribbean. A graduate of three culinary schools ? The Culinary Institute of America, The French Culinary Institute, and the Disney Institute in Orlando, Florida, he currently oversees the oceanside hotel's two restaurants and lounge, and has been actively developing new recipes highlighting locally grown ingredients.
Aside from the Girl Scout Cookie recipes, some of Koppinger's most recent creations include Bittersweet Chocolate Tartletts with Lilikoi (passionfruit) sauce, Lemongrass Crusted Crab Stuffed Lobster with Kaffir Lime & Pink Ginger Butter, and Carpaccio, Tartare and Sorbet of Vine Ripened Tomatoes using Maui onions, Hawaiian sea salt and Big Island tomatoes.
More About Outrigger Hotels
Outrigger Hotels & Resorts is a family-owned and operated company committed to providing authentic island hospitality in premiere destinations throughout the Pacific. Each Outrigger property embraces the local culture to create a true sense of place for guests.