Piehole Returns for 2022!

The most pie-ous fundraiser of the year is happening October 17-27 when the third annual Piehole Project’s pie auction takes place online. This year’s auction features 40 unique pies from North Texas’ top chefs and bakers who will create and donate pies to raise funds for culinary scholarships. Piehole Project founders Alison Matis and Cheryl Weis expect the event, which has expanded to include 17 Austin chefs, to raise $40,000 for students.

The auction will take place online at virtualauction.bid/PHP22Dallasand starts at 9 a.m. October 17, concluding at 9 p.m. October 27.  Winning bidders will be contacted by Piehole Project representatives to arrange pick up or delivery of the pies.

Knife’s Chef John Tesar, a Michelin Star winner for his Orlando restaurant Knife and Spoon, is creating a Caviar Pie for this year’s auction. “I wanted to do something savory and kind of retro,” Tesar said, “And I used to make a Caviar Pie in the 80s in New York.” This year’s event theme is Celebrating the 80s, which makes this luxurious pie a perfect entry.

The Piehole Projects 2022 Chefs

Matt Balke Encina
Jill Bates Cafe Momentum
Jeff Bekavac Cane Rosso, Zoli’s, Thunderbird Pies
Dunia Borga La Duni Baking Studio
Junior Borges Meridian
Justin Box Chef Justin Box
Keith Cedotal KEESH
Katherine Clapner Dude Sweet
Steve DeShazo Dallas College
Eric Dreyer Monarch Restaurant
Joshua Gianni Farrell Will Call
Dean Fearing Fearing’s
Matt Ford Billy Can Can
Donna Griffin Garden Cafe
Joshua Harmon Birdie
Jeffrey Hobbs Slow Bone BBQ
Maggie Huff Homewood
Sean Jett Humble: Simply Good Pies
Jeana Johnson Talbot-Hill Ranch
Susan Lor TJs Seafood Market
Mike Matis Fearing’s Restaurant
Andrea Meyer Bisous Bisous Patisserie
Misti Norris Petra and the Beast/STEPCHILD
Joel Orsini Profound Microfarms/Allevare
Chris Patrick Bright Box Foods
Nikky Phinyawatana Asian Mint
Daniel Pittman 33 Restaurant Group
Janice Provost Parigi
Anastacia Quinones-Pittman José
Kent Rathbun Imoto
Jeramie Robison Thompson Dallas
Andrea Shackelford Harvest Seasonal Kitchen
Graham Shockley Ocean Beauty Seafood Dallas
Jon Stevens Stock & Barrel
John Tesar Knife
David Uygur Lucia
Sharon Van Meter Beckley 1115
Nick Walker The Village Dallas
Ashleigh Wright Dallas Cowboys @ The Star

This year’s Piehole Project theme is “Celebrate the 80s,” which is carried through in the pie flavors and photos. In the 1980s, culinary trends included blackened redfish, New Coke, and Vol au Vents. Culinary schools and programs in the United States were few and very expensive. Workforce development in the restaurant industry meant getting your foot in the door at a restaurant and working for next to nothing. Matis and Weis chose this theme as a fun way to celebrate the progress made in workforce development, and fashion, since then.

To apply for a Chefs of Tomorrow Scholarship, visit https://festeventsfoundation.org/cot_scholarship/

To learn more about FestEvents, visit https://festeventsgroup.com.

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Filed under Crave, Steven Doyle

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