Piehole Project Dallas

In the 1980s, culinary trends included blackened redfish, New Coke, and Vol au Vents. Culinary schools and programs in the United States were few and very expensive. Workforce development in the restaurant industry meant getting your foot in the door at a restaurant and working for next to nothing.

We are pleased to present Piehole Project for the third year. Dallas’s Top chefs are participating to help us reach our goal of raising $40,000 this year.

12Days
14Hours
57Mins
23Secs

Pick-up and Delivery

Meet the Chefs

Joel Orsini

Profound Foods

Sean Jett

Humble Simply Good Pies

Maggie Huff

Homewood

Josh Harmon

Birdie

Josh Farrell

Will Call Bar

Jeffery Hobbs

Slow Bone

Donna

Garden Cafe

Andrea Shackledford

Harvest