Piehole Project Returns With Offerings From Michelin-Recognized Restaurants

The annual Piehole Project auctions one-of-a-kind pies made by local chefs in North Texas. This virtual activity is mounted by FestEvents Foundation, a nonprofit organization dedicated to supporting the restaurant and hospitality industries.

The funds raised in the auction will be used for the Chefs of Tomorrow scholarship program. Bidding on the pies ends at 8 p.m., Thursday, Nov. 21.

This year, 39 chefs are participating in the bakeoff: 24 from Dallas and 15 based in Fort Worth.

Marking its fifth year, the event features Michelin-recognized chefs and restaurants for the first time. On Nov. 11, the Michelin Guide announced its Texas awards and recommendations, highlighting several Dallas and Fort Worth restaurants.

Piehole Project participants whose restaurants earned Michelin acclaim are listed below.

Bib Gourmand:
Gemma: Hazelnut Chocolate Cream Pie, by chef Stephen Rogers
Má»™t Hai Ba: Serbian Gibanica Cheese & Meat Pie, by chef Peja Krstic

Recommended:
Fearing’s Restaurant: Coconut & Ube Cream Pie, by chef Mike Matis
Harvest at the Masonic: Apple Honey Peanut Butter Custard Pie, by chef Andrea Shackelford

The leading bid right now is for a savory meat pie ($350) by Slow Bone chef Jeffery Hobbs. The pie is made from pulled pork, beef brisket and rib loaf topped with mashed potatoes and fried chicken drumsticks. Another top bid ($330) is for a meat pie by Meat Church chef Matt Pittman. It’s made with tender prime brisket burnt ends and a sweet barbecue sauce. The winning bid includes a limited-edition bottle of Meat Church whiskey.

Other notable pies up for bid:
Sugar & Sage Bakery: Espresso Chocolate Silk Pie, by chef Johnny Evans
Petra and the Beast: Chicken & Dumpling Pie, by chef Misti Norris
Goodwins: Texas-Sized Chocolate Star Crunch Cake, by chef Jeff Bekavac
Luckybee Kitchen: Flower Power Potato Pie, by chef Jenny Castor
Emilia’s & The Blue Room: The Lobster Lobster Pie, by chef Preston Paine
Sweetie’s Cheesecakes: TX Whiskey Cheesecake, by chef Michael Vespa

Since its debut in 2020, Piehole Project has auctioned 243 pies and raised more than $60,000 for the industry.

The project is hosting a giveaway this year: anyone who registers for the auction will have a chance to win a $100 gift card to any participating restaurant.

For more information regarding the chefs and their pies, see the main Piehole Project page.