If you see smoke pouring out of Building 1 at the Washington County Fairgrounds on April 4, don't think fire. Think good eats.

Almost three dozen men plan to take part in the fourth annual Men's Culinary Classic at the fairgrounds between 6 and 9 p.m. that evening and vie for a People's Choice award in eight categories -- soup, chili, appetizer, entree, bread, homemade beer or wine, dessert and best decorated booth.

There is no charge to enter and all chef participants will receive a commemorative apron and two free tickets worth $15 each. The winner in each category will receive an engraved 7-Â 1/2-inch All-Clad skillet.

Each chef is asked to prepare enough food samples for 100 to 150 people and bring it to the fairgrounds. Electrical outlets, tables, chairs and paper plates and bowls will be provided. To enter, chefs must pre-register by March 27 by calling 724-225-9550, ext. 404.

The event is a fundraiser for Community Action Southwest, a nonprofit, anti-poverty agency that was organized more than 40 years ago to help low-income individuals in Washington and Greene counties.

Andrea Kelvington, coordinator, said more than 200 patrons and 30 chefs were at last year's event and the menu included crab cakes, gumbo, jambalaya, rosti, Chesapeake crab bisque and bananas foster.

This year patrons will be given a ballot to vote for their favorite food in each category. An awards ceremony will be held.

The evening also will include the Second Annual Pierogi-Eating Contest at 8 p.m. No fee is charged to participate.

"The goal is to eat as many buttery pierogies as you can in five minutes," Ms. Kelvington said. "Last year's winner managed to down 16 before time was called. As of yet, we haven't decided on a prize for the champion."

Scott Fergus, director of administration for Washington County, is a three-year Culinary Classic veteran. In 2007, his Gibson Island Crab Cakes took home the People's Choice Award in the entree category.

"As a child, I went down to Gibson Island on Chesapeake Bay near Annapolis a couple of times and managed to get the recipe from Anne Johnson, who had a summer home there," Mr. Fergus said. "I learned that the secret to a good crab cake is to use mostly crab meat and little filler."

For his efforts, Mr. Fergus received the All-Clad skillet, which he wanted to hang in a prominent place in the kitchen but his wife wanted to use. Eventually, he won the battle, and the skillet is on display in his home as a testament to his cooking skills.

Last year, Mr. Fergus' Sanibel Shrimp Scampi with Key Lime Juice didn't win an award, but he's toying with ideas for a winning appetizer this year, perhaps something like crispy, deep-fried chicken wings with butter and hot sauce.

Last year's winner in the entree category, Billy Proudfit, vice president of Proudfit Insurance of Washington, took home the top prize in the entree category for his Spicy Shrimp and Cheese Grits.

"I was surprised I won because it was my first year in the Culinary Classic and grits aren't very popular here in southwestern Pennsylvania," he said. "I first tasted the dish in 1997 at a restaurant in Chapel Hill, N.C. When I got home, I searched for a recipe online and, as I made it over the years, tweaked it a bit."

Admission is $15 for adults, $7.50 for ages 5 to 12, and free for children younger than 5. Admission includes samples and a ballot. For more, call 724-225-9550, ext. 404.