Humble Pies. Photo by Kathy Tran.
Several East Dallas chefs are participating in the Piehole Project fundraiser this year.
Piehole Project raises money for the Chefs of Tomorrow Culinary and Hospitality Scholarship program, which supports students pursuing education in a food-related industry, such as culinary arts, baking and pastry or hospitality and restaurant management.
Chefs representing Humble: Simply Good Pies, Garden Cafe, Cane Rosso/Thunderbird Pies, KEESH, Petra and the Beast, Knife, Meridian and The Village are participating.
John Tesar of Knife is creating a caviar pie for the auction.
Sean Jett of Humble pies is making the “purple rain” and “modern love” pies. The tribute to Prince is ube and fig pie with ube custard, and the tribute to David Bowie is a steak and mushroom stout pie.
Chef Junior Borges of Meridian is offering a corn cream custard pie with blackberry and plantain miso caramel.
This year’s theme is “Celebrate the ’80s,” and it was chosen as a way to celebrate the progress made since that decade, especially in the culinary industry.
The online auction runs Oct. 17-27. Bids can be placed starting at 8 a.m. Oct 17 until 8 p.m. Oct. 27. Bid or donate here.
A few of this year’s participating chefs also baked pies for last year’s event, the second-annual Piehole Project auction.
