FAIRHOPE, Ala. - More than 200 people crowded the Great Kitchens business in Fairhope last week to support Prodisee Pantry’s efforts to ease the hunger pangs of those in need in Baldwin County and to raise awareness about the needs of those they serve.

The attendees were also there to sample some very innovative culinary creations of the chefs of six well-known local restaurants, who used ingredients from the standard Pantry Box of items distributed to some 175 families in crisis each week.

The Oct. 14 “Chef’s Challenge Hunger” event was the third in a series of events hosted by the Spanish Fort-based nonprofit in tandem with San Antonio artist Michael Nye’s “About Hunger and Resilience” exhibit at the Eastern Shore Art Center in Fairhope.

“It was a very successful inaugural event,” said Deann Servos, the group’s executive director. “This was the first big fundraiser like this for Prodisee Pantry, and I think it will lead to our signature annual event in the future.”

With tickets for the Chef’s Challenge at $75 a person, the turnout of between 200 and 225 people was significant for the nonprofit group’s fundraising efforts, Servos said.

“We had long wanted to do something that focused on our pantry box, and we’re happy this event worked out so well,” Servos said. “For us food is love, so what else could be better that an event that featured that aspect of our work.”

The fundraising event featured the skill and precision of chefs from The Club at Rock Creek, Guido’s, Jesse’s, Panini Pete’s, Tamara’s Downtown and the Wash House, who donated their time and efforts for the event.

The event also featured Mobile’s resident celebrity chef and owner of NoJa’s Restaurant, Chakli Diggs, as one of the judges of the culinary contest. He was assisted by the other judges, Ann Bridgeman and Sally Irvine.

Although the chefs used items from the nonprofit’s pantry boxes, they also used more conventional ingredients, as well as a mystery item revealed in the week before the event.

“A lot of the chefs laughed when they learned the mystery ingredient was emu meat,” said Servos, adding that the emu meat was obtained through an area food bank.

The Chef’s Challenge judges selected Gannon Leary’s emu ravioli dish as the winner for the evening.

“It was an honor to participate in this event that helps families that can’t always put food on their tables,” said Leary, the executive chef at Jesse’s Restaurant in Magnolia Springs. “I know what that’s like because I grew up as one of four children with a single mother who struggled to make ends meet.”