DFW chefs whip up 33 one-of-a-kind pies for Thanksgiving charity auction

Thirty-two North Texas chefs have each baked a pie for the sixth annual Piehole Project auction, and one chef contributed two, bringing the total to 33 pies. The donated creations are one-of-a-kind, and the chefs say each one is a single pie that won't be made again.

Proceeds go to the Piehole Project's work developing the next generation of culinary professionals. The group runs programs that recognize emerging talent and open doors for cooks and bakers. Over its first five years, the auction moved 243 pies and brought in more than $60,000 for the nonprofit. Its other programs include The Cheffies chef awards, The Rising Stagiaire mentoring program, and Family Meal Hangs, where chefs gather to swap ideas and unwind.

The lineup is wide-ranging. Mike Matis of Fearing's Restaurant is offering a Frito pie, Hao Tran of Duong DeVille has a crab rangoon pie, and Cara Vasquez of The Flour Shop Bakery is making a chicken pot pie. Sweeter options include a pomegranate cardamom apple pie from Tasha Monticure of Bodega South Main and a Dubai chocolate pie from Sharon Van Meter of NOSA Restaurant & Inn.

Online bidding opens at 9 a.m. Monday, November 9, and closes at 8 p.m. Thursday, November 19, through the Piehole Project's Givebutter auction page. Winning pies can be collected Monday, November 23, from 1 to 5 p.m. at Dallas College on Webb Chapel Road or at Cafe Modern inside the Modern Art Museum of Fort Worth, and delivery is available from 1 to 7 p.m.

Original reporting by CultureMap Dallas.