Bid on John Tesar’s caviar pie plus two dozen other chefs’ one-of-a-kind pies at this year’s Piehole Project culinary scholarship fundraiser
If you’re into eating sweets and doing sweet things, mark Oct. 17-27 on your calendar.
Because the Piehole Project pie auction, which raises funds for culinary scholarships – is back.
This year’s fundraising goal is $40,000, all designated for Chefs for Tomorrow Scholarships that fund students attending culinary programs at Dallas College, Collin College, and Johnson & Wales.
The online auction will take place at virtualauction.bid/PHP22Dallas and starts at 9 a.m. October 17. Bids wrap up at 9 p.m. October 27. Winning bidders will be contacted by Piehole Project representatives to arrange pick up or delivery of the pies.
More than two dozen Dallas chefs are creating the pies for the auction, including Knife steakhouse chef John Tesar, who’s making a Caviar Pie.
“I wanted to do something savory and kind of retro,” Tesar said, “And I used to make a Caviar Pie in the 80s (the theme for this year’s Piehole) in New York.”
Check out the final list of chefs, pies, details and images on the event’s website, pieholeproject.org.