Dallas Chefs Bid 33 Pies, Including Okra Cream, at $1,000 Buyout
The sixth annual Piehole Auction runs through Nov. 19, offering bidders a chance to win creations from 32 local chefs with bids starting at $75.
By John Ferrari ·
The Piehole Project began auctioning custom baked goods six years ago to support local culinary talent. The nonprofit has generated more than $60,000 through 243 chef-created pies since its inception. For its sixth annual event, the organization is listing 33 pies from 32 Dallas-Fort Worth chefs for public bidding.
The auction opens on Nov. 9 and closes on Nov. 19. Bidders can place offers starting at $75, with each increment adding $15. Alternatively, a purchaser can buy a pie outright for $1,000 to secure the item immediately. Only one winner will claim each pie.
The lineup features both savory and sweet options with unusual ingredients. Chef Andrea Shackelford of Harvest at the Masonic entered an okra white chocolate cream pie. The dessert uses an okra-cinnamon graham cracker crust and is topped with okra flowers, powdered sugar, and chips. Chef Hao Tran of Duong DeVille baked a crab rangoon royale pie, which features flaky golden pastry, sweet lump crab, and creamy cheese, served warm with sweet chile sauce.
Other entries include a foie gras "Snickers" pie from Chef Jacob Williamson of The Devonshire Club. Williamson is also entering a beef bourguignon pie for the Alamo Club. Chef Nick Walker of Whiskey Cake is offering a dish called Duck Duck, Goose!, while Chef Austin Wyatt of La Pistola contributed a rhubarb and brie pie. Chef Maricsa Trejo of La Casita Bakeshop and Chef Cara Vasquez of The Flour Shop Bakery provide more traditional options with pumpkin and chicken pot pies, respectively.
Winners can pick up or receive delivery of their pies on Monday, Nov. 23. Pick-up hours are from 1 p.m. to 5 p.m. at the Dallas College Culinary, Pastry and Hospitality Center in Dallas or Café Modern in Fort Worth. Delivery runs from 1 p.m. to 7 p.m. that same day. The full list of 33 pies and chefs is available on the Piehole Project bidding website.
The auction proceeds support programs that mentor and fund local culinary professionals. The Rising Stagiaire program, which launched in October 2026, pairs rising talent with established chefs for funded stage experiences. The Cheffies awards debuted on Oct. 12 at The Village Country Club in Dallas, allowing chefs to vote for their peers. The organization plans to launch Family Meal Hangs in 2027, which will host casual gatherings for chefs across the metroplex.
