Durham's The Cookery is hosting a fundraising dinner later this month for Pet-Tich-Eye, a collaboration between Triangle musicians, artists and photographers that will produce a 10-song record and a 24-page art book.

Raleigh chef Ashley Christensen, a James Beard finalist for best chef in the southeast, has organized the April 21 event. Among those cooking will be Christensen, who owns Poole's Diner, Chuck's and Beasley's Chicken + Honey in Raleigh, one of Matt Kelly's chefs at Mateo in Durham, Billy Cotter of Toast in Durham, Mike Hacker of the Pie Pushers food truck, Gray Brooks of Pizzeria Toro in Durham, Cheetie Kumar of the soon-to-open Garland in Raleigh, Sam Ratto of Videri Chocolate in Raleigh. (The event is being organized by Heather Cook of Shindigs. Cook is an event planner who helps plan weddings to fundraisers.)

UPDATED: Tickets were originally available via Pet-Tich-Eye's kickstarter page, which has since closed. The remaining tickets, which costs $85, will be for sale Wednesday (4/3) morning at goo.gl/XTcgo . (The link will not work until Wednesday morning when the page is no longer private.)

The Pet-Tich-Eye project has musicians work in groups of three to create original songs, artists create album art and photographers document the recording process. Ten community organizations, including Farmer Foodshare and the Frankie Lemmon school, will receive $1 from each single and record sold. The record will be released April 20.

To download the record, go to petticheye.com. To purchase the vinyl record and the art book, those will be available at Schoolkids Records in Raleigh, Bull City Records in Durham, All Day Records in Carrboro and CD Alley in Chapel Hill.

Go HERE to read Greg's review of this downtown Durham pizzeria.

Go HERE to read my story in today's Weekend section about local chefs serving up burgers, fried chicken, fried and grilled seafood, doughnuts, pizza and biscuits.

Chef Ricky Moore of Saltbox Seafood Joint in Durham is shown above.

Pizzeria Toro is now open in downtown Durham's Five Points area.

Chef-owner Gray Brooks brings some serious pizza-making credentials having worked for five years as the chef at Seattle's Serious Pie. That restaurant is owned by James Beard award-winning restaurateur Tom Douglas. Brooks worked for Douglas for a total of 12 years.

Here's how they describe Pizzeria Toro's pizza: "The low-yeast, high-hydration dough is slow fermented and proofed for at least 24 hours before adding high quality fresh ingredients including house made sausage and artisanal meats and cheeses.  The combination of an eight-inch ceramic oven floor and the high radiant heat from the fire gives Pizzeria Toro's crust a crispiness with still a good amount of chew."

Brooks, who grew up in Durham, operates the restaurant with his wife, Cara Stacy, and Jay Owens, who together oversee the front of house. Stacy recently managed at Ma'ono in Seattle, and Owens managed the front of house at several of Douglas ' Seattle eateries including Lola, Palace Kitchen, Etta's and Seatown.

Pizzeria Toro is open 11 a.m.-11 p.m. daily and is located at 105 E. Chapel Hill St. For more information, go to www.pizzeriatoro.com.