Slice for a Cause: 4th Annual Dallas Piehole Project Raises Funds for Culinary Scholarships

The Piehole Project, a Dallas-based "virtual pie auction," is back for its fourth year October 19-29. Crafted by 27 Dallas chefs, this year's pies have a "Superheroes" theme and will raise money for grants that support continuing education within restaurant and hospitality-focused nonprofits.

This is one time you won’t want to shut your piehole.

The Piehole Project, a Dallas-based “virtual pie auction” that raises money for culinary and hospitality scholarships, is back for its fourth year on October 19-29. On auction are pies crafted by 27 Dallas chefs, to raise money for grants that support continuing education within restaurant and hospitality-focused nonprofits. 

This year’s pie theme is  “Superheroes,” a concept carried through in the pie flavors—and don’t expect your basic ho-hum pie recipe. The chefs have apparently gone all out, devising everything from a Chocolate Stout Beef Pie to a Caviar Pie to a Mighty Meatless Crusader with Sweet Plantain, Impossible Meat, and Vegan Chorizo.

Nikky Phinyawatana, Asian Mint [Photo: Manny Rodriguez]

The event aims to raise $20,000 in funds “to help foster career growth and ensure the continued development of the restaurant and hospitality industry.” Project Piehole says several of the  participating chefs have received scholarships earlier in their careers, “which inspired them to pay it forward and help the next generation of chefs and hospitality curators.”

All pies will be available for pickup on Nov. 20 and Nov. 21 at the Dallas College Culinary, Pastry, and Hospitality Center located at 11830 Webb Chapel Rd #1200 in Dallas. If you prefer, you can get your pie delivered on those same dates for a fee of $30 within a 35-mile radius.

To make a bid on a pie at the Piehole Project Dallas auction, you can go here.

Terance Jerkins & Michelle Carpenter, Restaurant Beatrice [Photo: Manny Rodriguez

Here’s the list of pies that will be on auction: 

  • 55 Seventy, Chef Josh Sutcliff  – Autumn Galette with Stone Fruits

  • Asian Mint, Chef Nikky Phinyawatana – Shrimp Panang Pie with Thai Panang Curry, Shrimp, and Toasted Coconut in a Flaky Crust

  • Cathedral Bistro, Chef Daniel Rosales – Scarlet Forest Pie with Combination Of Black Forest & Red Velvet

  • Curio, Chef Chris Patrick – A French Twist with Blackberry Brandy Clafoutis

  • Dallas College, Chef Steve Deshazo  – Chocolate Stout Beef Pie with Tender Chunks of Beef, Slow-Cooked in a rich and velvety mixture of Dark Chocolate and Stout Beer in a flaky and buttery Pastry Crust

  • Dive Coastal, Chef Franchesca Nor – Mango Tart with A Mascarpone Cream, Fresh Mango, and flaky Pastry Crust

Katherine Clapner, Dude Sweet Chocolate [Photo: Manny Rodriguez]

  • Dude Sweet Chocolate, Chef Katherine Clapner – My Milkshake Is Better Than Yours with Tcho Chocolate Milk Custard, Dude Sweet Tub Of Love and Granola Crust, Whipped Ganache, and a Hazelnut Crunch

  • Fearing’s Restaurant, Chef Dean Fearing – A Sweet Classic with Banana Pudding and Toasted Meringue

  • Fearing’s Restaurant, Chef Mike Matis – Tortilla Soup Pot Pie

  • Harvest Seasonal Kitchen, Chef Andrea Shackel – Super Kiwi Lime and Walnut Tart

Sean Jett, Humble Simply Good Pies [Photo: Manny Rodriguez]

  • Humble: Simply Good Pies, Chef Sean Jett – Captain America Pie with Crispy Apples, Balcones Rye Whisky, and a Flaky Crust

  • Knife, Chef John Tesar – Caviar Pie

  • La Casita Bakeshop, Chef Maricsa Trejo – Brown Butter Apple Pie in a Flaky Pie Crust with Spiced Roasted Apples and a Crumble Topping

  • Mercy Chefs, Chef Sharon Van Meter – Coconut Macadamia Cream Pie, a taste of Hawaii! Chef Sharon made this pie for the victims of the Maui fires.

  • Miriam Cocina, Chef Miriam Jimenez – The Mighty Meatless Crusader with Sweet Plantain, Impossible Meat, and Vegan Chorizo

Eric Dreyer & Mariella Bueza, Monarch [Photo: Manny Rodriguez]

  • Monarch, Chef Eric Dreyer, and Chef Mariella – Sweet Elvis Pie with Banana Mousse, Chocolate Budino, Peanut Cookies, and Bruleed Banana

  • Muchacho, Chef Omar Flores – Tequila Key Lime Pie with a Butter Crust with Key Lime and Tequila Custard

  • Parigi, Chef Janice Provost – Pie Au Chocolat, an Ice Box Pie with Chocolate Amaretto

  • Parigi, Chef Joel Orsini – Tarte À La Bouille (Cajun Custard Pie) with TX Strawberry Vinegar Jam Swirl and Marshmallow Fluff

  • Restaurant Beatrice, Chef Michelle Carpenter, and Chef Terance Jenkins- Crawfish Pie with  Louisiana Crawfish, and Smoked Tomato Remoulade

  • Salum, Chef Abraham Salum – Corn and Queso Cotija Pie with Goat Milk Cajeta

Johnny Evans, Sugar & Sage [Photo: Manny Rodriguez]

  • Sugar & Sage Bakery, Chef Johnny Evans – Pumpkin Pie with White Chocolate Mousse and Pepita Cinnamon Toast Crunch

  • The Village/Meridian, Chef Nick Walker – The Hare, The Goose and The Pheasant with Rabbit Terrine, Foie Gras Mousse, Pheasant and Black Truffle Pate, and a Brown Butter Crust

Leigh Hutchinson, Via Triozzi [Photo: Manny Rodriguez]

  • Via Triozzi, Chef Leigh Hutchinson – Lasagna Pie with Layers of Handmade Lasagna Noodles, Bolognese, and Bechamel

The Piehole Project Board [Photo: Manny Rodriguez]

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