Girl Scout supporters offered up their taste buds and funds for the inaugural Desserts First event at the Hilton Garden Inn on Thursday. Guests to the event needed only to bring their appetites.

Desserts First is a fundraising event in which chefs from local restaurants, Girl Scout company partners and individuals create their own desserts made from some of the world’s most famous cookies.

The event began with the sampling of Girl Scout cookie desserts and hor d’oeuvres. Music by the Bowling Green Chamber Ensemble livened the event room. Silent auctions and the dessert walk commenced before all votes were counted and prizes were awarded to the winners of the best desserts.

Guests placed their vote for the best dessert with the people’s choice award. John Riley, a Western student, won the people’s choice award for his chocolate Samoa cheesecake.

The golden whisk as well as the gold grater was given to dessert and hor d’oeuvre chefs as voted on by judges Romanza Johnson, Mayor Elaine Walker and Chef Mike Riggs. The Cellar’s Jeremy Ziakas won the golden whisk for his mint cheesecake and Cosmos’ Karl Schrecke’s sun-dried tomato cheesecake earned the gold grater award.

“I think it was a very nice affair and a good cause,” said Lillie Mitchell, a guest at the event, “Good food, happy people.”

Mitchell said that she often attends these types of fundraisers to help organizations such as the Girl Scouts.

“I think it’s my civic duty,” Mitchell said.

The Desserts First fundraiser was based on a similar event that happens in Louisville. According to Henny Saltsman, first vice president of the Girl Scouts of Kentuckiana, the Desserts First committee has been planning the Bowling Green event for three months.

Saltsman said that as a board member, she wanted to support the Girl Scouts and make them better known in the community. After seeing the success of the Louisville event, Saltsman wanted to hold the same event in a different Kentucky location.

“Why not try it in Bowling Green,” Saltsman said.

Saltsman said the Desserts First fundraiser will help pay for materials for Girl Scout programs and leaders. The money will support girls in the Bowling Green area as well as 15 counties, Saltsman said.

Christina Jones is a chef for Imagine Cakes and Candies and has participated in dessert making events. Her Bananas Fosteretts, made with Trefoils, Samoas and shortbread crust, were a crowd favorite. Jones said that she enjoys baking, especially for events such as Desserts First.

“I think it’s great to come up with new ideas,” Jones said. “I think it’s really wonderful.”

Jones is anticipating next year’s event already. She says that she even has her dessert picked out.

Carl Chaney of Chaney’s Dairy Barn said he would do Desserts First again next year. Chaney enjoys the chance to do something positive for the Girl Scouts, which he said is a good cause.

Brian Hall, from Edy’s Ice Cream, says that as long as their ice cream company has the Girl Scout cookie flavors, someone from Edy’s will be there at the event.

“I think that they found it very good for a first time,” Saltsman said, “We look forward to a bigger and better event (next year).”

Reach Ryan Franklin at diversions@chherald.com.