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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