When Rain Can’t Stop the Flavor
GRAND PRAIRIE, TX — Let’s get one thing straight: a little rain won’t stop nothing. Especially not when Chef Tiffany Derry and Tom Foley are running the show.
When Mother Nature decided to crash Shef Food + Wine’s second annual festival weekend (October 24-26), the event simply pivoted indoors at EPIC Central—and somehow made the whole experience even better. Because that’s what happens when purpose-driven hospitality meets Texas-sized determination: you don’t cancel, you elevate.
Rolling Out pulled up on Saturday for the Grand Tasting, and what we found inside was nothing short of a culinary wonderland. The kind of space that makes you forget there’s weather happening outside, where exclusive tastings and premium spirits create their own atmosphere, rain be damned.
The Chef Tiffany Effect
Walk through those doors and there she was—Chef Tiffany Derry, floating from station to station with her signature smile and southern hospitality so genuine it should be bottled and sold. She greeted every single person, thanked them for coming out, and made you feel like you were the exact guest she’d been waiting for.
That’s not hospitality. That’s ministry.
And the congregation was fed—literally and spiritually.
A Tasting Tour Worth Every Bite
First stop: McBride Sisters Wines, where Robin McBride herself poured a glass of Sparkling Brut Rosé that immediately raised the bar. Then the culinary journey began in earnest, and mercy, what a journey it was.
Chef Arnold Myint’s Yum Mama Thai Ramen Noodle hit with that perfect balance of heat and comfort. Chef Kevin Bludso’s Smoked Oxtails were so tender they required zero apology and maximum reverence. Pastry Chef Tavel Bristol Jose‘s Monster Cookie? An absolute unit of deliciousness that left us stuffed and grateful.
Thankfully, there were libations galore to wash it all down.
Maker’s Mark prepared Ube Sours with a smooth, nutty flavor profile—hints of vanilla dancing with bourbon and Chile Mole in a way that made you say less and yes simultaneously. La Fête du Blanc embodied exactly what it promised: a celebration of diversity, passion for life, and appreciation of fine wine that tasted like all three at once.
General Orders No. 3 (GO3) served up Freedom’s Dawn, a beautifully layered cocktail where peach and grenadine brought sweetness, elderflower delivered delicate floral notes, and vodka smoothed everything into perfection. Maison Ferrand’s Citadelle Gin offered an Improved Fancy Free—a gin old fashioned variation that proved sometimes improvement is actually possible.
Lessons Learned, Wisdom Applied
Pro tip from last year that we intelligently remembered: eat early in the day so you can taste everything. And we did. Every. Single. Thing.
Before departure, one final nightcap: Nearest Green Tennessee Whiskey, where legacy lives in every pour. It was the perfect full-stop on a sentence that deserved punctuation worthy of its content.
The night concluded with a water show that felt like the universe’s way of saying, “See? Rain can be beautiful when you work with it instead of against it.”
Chef Arnold captured the entire vibe perfectly: “If food is love, my heart is full.”
Same, Chef. Same.
More Than a Festival
But here’s what makes Shef Food + Wine more than just another foodie event cluttering your fall calendar: this festival stands for something bigger than bites and sips.
Through its partnership with the Texas Restaurant Foundation, Shef F+W supports RECIPE—an innovative workforce development platform by T2D Concepts that empowers hospitality workers through education and mentorship. This year’s festival awarded scholarships to aspiring culinary students from the Dallas area, ensuring the next generation of culinary talent has resources to chase their dreams.
“Shef F+W is back and better than ever—packed with flavor, fun, and a purpose,” said Tom Foley. Chef Tiffany Derry added, “We’re bringing together some of the best chefs in the industry to celebrate great food while creating real, lasting impact in our community.”
The weekend’s roster proved that point: Kwame Onwuachi, Erick Williams, Silvia Barban, Michael Voltaggio, and pastry chef Duff Goldman all showed up and showed out. The exclusive Restaurant Takeover at Radici Wood Fired Grill, the Wine and Whiskey Tasting with Robin McBride and Fawn Weaver, the Pickleball Tournament—every element served the larger mission.
Until Next Time
As we left EPIC Central, stomachs full and spirits lifted, one thought dominated: see y’all next year. Or next week at Chef Tiffany’s Radici Wood Fired Grill in Grand Prairie, because why wait twelve months when you can experience this level of excellence any time?
Shef Food + Wine proved that the beauty of great partnerships—like the one with EPIC Central—is flexibility without compromise. The indoors matched the outdoors in magnificence, and the festival transformed what could have been a rain-soaked disappointment into an intimate celebration of culinary excellence.
Mother Nature tried it. Chef Tiffany said not today. And we all ate like royalty.
That’s Texas hospitality at its finest. OUI Chef!
For information about Radici Wood Fired Grill at Epic Central, Roots Chicken Shack, Roots Southern Table, Radici Wood Fired Grill and future Shef Food + Wine events, visit t2dconcepts.com.
