SoDel Concepts’ chefs on March 24 participated in the hospitality company’s annual Girl Scout Cookie Throw Down at NorthEast Seafood Kitchen. Pictured, from left, are Chef Anthony Leonardi of Plate Catering, who took first place for an icebox cake made with Toffee-tastic; Chef Chris Parks of Lupo Italian Kitchen won third place for his layer cake, made with Samoas and mascarpone; and Chef Stu Weisman from Papa Grande’s Coastal Taqueria snagged second place with his entry, a layered RumChata-spiked peanut butter mousse, made and garnished with Do-si-dos cookies.