Chef Anastacia Quiñones-Pittman’s entry in the second-annual Piehole Project auction is a chicken mole pot pie, made with “aged mole, sesame seeds and chicken skins.”

This pie will set you back, but it’s for a good cause. Piehole Project funds culinary and hospitality scholarships. To date, the event from Festevents Foundation has raised and funded nearly $40,000 for scholarships.

Bidding is open through Oct. 28, and the highest bid on the Jose chef’s pie Thursday afternoon was $200.

Several more chefs in our neighborhood are participating in the auction as well.

Chef Nikky Phinyawatana of Asian Mint offers this matcha pie, “silky smooth matcha custard with a layer of dark chocolate.”

Dunia Borga of La Duni offers this bourbon chocolate pecan pie.

“Duni’s Favorite pie and drinks — roasted Texas pecan with bourbon and Belgium chocolate. This pie will include a bottle of Bourbon and La Duni Old Fashion mix … known as ‘Duni’s happy juice.'”

Janice Provost of Parigi offers a classic almond French tart.

Uno Immanivong of Red Stix Street Food offers a red-velvet Thai silk pie.

“Chef Uno’s version of French Silk Pie. Thai tea infused chocolate mousse, Oreo cookie crust, topped with dark & white chocolate shavings.”

Check out all the pies and bid on them here.

The whole thing also culminates in an in-person event Oct. 28.


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