WHEN:
NOVEMBER 6-16
Piehole Project Returns to Raise Money For Grants Supporting Continuing Education and Restaurant- and Hospitality-Focused Nonprofits
WHAT:
Piehole Project, an Austin-based virtual pie auction that raises money for culinary and hospitality scholarships, is returning for its 2nd year on November 6-16, 2023. This year, the Piehole Project is working with nearly 20 acclaimed chefs in Austin to raise money for grants that support continuing education within restaurant and hospitality-focused nonprofits.
This year’s Piehole Project theme is “Superheroes,” which is carried through in the pie flavors. From delectable savory pies to enticing sweet pies, on November 6-16, Central Texas residents can bid on any of the one-of-a-kind pies crafted by Austins’ top chefs. This year the event hopes to raise $20,000 in funds to help foster career growth and ensure the continued development of the restaurant and hospitality industry. Several 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.
See the list of pies that will be available during the auction below.
- Abby Jane Bake Shop, Chef Abby Jane – Mesquite Chocolate Pecan Pie with Dark Chocolate Chunks, Native TX Mesquite Beans, Maple Syrup, and a Barton Springs Stone-Milled Flour
- Bacalar, Chef Gabe Erales – Pie de Queso Relleno Pie with Edam Cheese stuffed with Picadillo and served with Atole and Chiltomate
- Colleen’s Kitchen, Chef Ashley Fric – Butternut Squash Pie with Black Pepper Honey, Honeycomb Candy, and Ginger Whipped Cream & Chef Lili Horvath – Poppyseed Pie with a Apple-Cinnamon filling, topped with Cheesecake, Candied Orange Zest, and Poached Apples
- Comedor, Chef Philip Speer – Flan Tart de Maiz Pie with a Sweet Texas Corn Custard in a Caramelized Puff Pastry Shell
- Easy Tiger, Chef David Norman – Alligator Pear Pie with a silky, citrusy Alligator Pear Mousse in a Blue Corn Alfajores Crumb Crust, garnished with a Roasted Corn White Chocolate Ganache
- El Raval, Chef Laila Bazahm – Txangurro Pie (Basque Crab and Linguiça Pie) with a combination of Crab, Sofrito, and aromatic ingredients encased in Flaky Pastry Dough
- Épicerie, Chef Sarah Mcintosh – The Joker Pie with a Pistachio Financier, Cassis Caramel, Cassis Mousse, and a Black Sesame Crust
- Fairmont Austin, Chef Graeme Little – Caviar Service Pie with Osetra Caviar, Egg Yolk Fudge, Crème Fraiche, and a Flaky Crust
- Foreign & Domestic, Chef Sarah Heard – Green Tomato Pie, an ode to the southern tradition to make use of the crops as the seasons change. A similar in flavor to apple pie
- Garbo’s, Chef Heidi Garbo – Lobster Pot Pie with a New England twist
- Garbo’s, Chef Josh Loving – Pina Colada Icebox Pie topped with Pineapple Marmalade and Coconut Whip Cream
- Garrison, Chef Jakub Czyszszon – Peanut Butter, Jelly and Foie Gras Pie with layers of Peanut Butter Mousse, Foie Gras, and Jelly on a Flakey Puff Pastry.
- Hyatt Centric, Chef Greg Driver – Sherry Spiked Pecan Pie
- Intero, Chef Krystal Craig – Roasted White Chocolate Maple Pie set in a Toasted Pecan Crust and Topped with Whipped Cream, Roasted White Chocolate, and Pecan Crumbles
- MML Hospitality, Chef Mary Catherine Curran – Brown Butter, Pear, and Walnut Pie with a gooey Walnut Caramel filling, Flakey Butter Crust, and topped with a Rich Brown Butter filling and Caramelized Pears
- Odd Duck/Barley Swine, Chef Augusta Passow – Espresso Martini Brownie Pie with an Espresso Mousse with Amaro Caramel and Brownie, layered in a Chocolate Cookie Crust
- Chef Callie Speer – Trash Pie with Silky Pumpkin Custard with Caramel, Candied Pecans, Dark Chocolate, Crispy Pumpkin Spice Meringue Kisses, and Toasted Marshmallow Fluff
All pies will be available for pick-up from November 20-21 from Auguste Escoffier School of Culinary Arts at 6020-B, Dillard Cir, Austin, TX 78752. Pie delivery will also be available on November 21 for a fee of $50 within a 35-mile radius. For more information on the Piehole Project please visit https://pieholeproject.org/.
WHEN:
November 6-16, 2023
WHERE:
Virtual | Austin, TX
Bid here: https://pieholeproject.org/austin/
Sushi ATX 