Desiree + Camera: Photo Essay of Piecurious

Shepherds pie with butter bean mash garnished with thyme and candied pansies from Kate's mother's garden

Desiree Espada documents the food world through her lenses and writes this report:

Let me introduce you to Kate Nelson, an energetic and engaging twenty-something year old entrepreneur who is wise beyond her years. Kate is the owner and sole chef of Piecurious, a freelance pie company that caters to Meridian Room and individual clients. Kate is also the Kitchen Manager and designs donuts for the delicious new breakfast fad that is Hypnotic Donuts in east Dallas.

Jump for some amazing pie.

Kate filling her Pot Pie-ettes made with local venison, Tom Spicer's veggie mix, Gruyere and Brazos Valley Cheddar cheese (left); Hand-made crusts for Pie-ettes (right)

I had the pleasure of meeting Kate over at her mother’s house where she occasionally bakes. Kate learned to cook from her mother Raelene, Grandmother Barbara Jean, her sister Francis, “Aunt Fran,” and Marty Roper (both Kate’s Great Aunts). Kate gives a lot of credit to her great grandmother Thelma Roper for teaching her how to improvise while cooking and use farm fresh ingredients whenever possible.

"Hole in the Wall" Raspberry Buttermilk Donut Hole Pie

Shepherd's pie with butter bean mash

In the kitchen, she’s spontaneous and unpredictable, utilizing fresh and local ingredients. Her menu adapts to the seasons. Kate’s a chef who really gets food and knows exactly what she wants.