The Shef Food +Wine makes its return to Grand Prairie running from Oct. 24–26. Tickets are now available for this second annual food and wine festival curated by Tiffany Derry and Tom Foley — hospitality pros behind purpose-driven hospitality group T2D Concepts— blending big culinary names, food and drink experiences, and a mission to create impact through hospitality.
“Shef F+W is back and better than ever—packed with flavor, fun, and a purpose,” Foley said in the event’s press release.
The action kicks off Friday, Oct. 24, with a Restaurant Takeover at Radici Wood Fired Grill in Grand Prairie—an exclusive four-course dinner. The panel discussion with Robin McBride and Fawn Weaver over a Wine and Whiskey Tasting is among the day’s events culminating in an After Party to toast the weekend.
Saturday begins with a Pickleball Tournament, followed by tastings, sips, and storytelling sessions—from crafted cocktails to standout wines. The evening’s highlight is the Grand Tasting, a celebration of food and drink from some of the most celebrated culinary talents in the country.
Talent highlights for 2025 include:
- Kwame Onwuachi – James Beard Award Winner, Author & Restaurateur | Tatiana
- Duff Goldman – Chef & TV Personality
- Angelo Sosa – Chef & Author
- Erick Williams – James Beard Award Winning Chef
- Silvia Barban – Top Chef Competitor & Restaurateur
- Tavel Bristol-Joseph – Top Chef Competitor & Restaurateur
- Arnold Myint – Chef-Owner & Restaurateur
- Tristen Epps-Long – Chef & Top Chef Winner Season 22
- Kevin Bludso – Award-winning Chef & Restaurateur
- Saeng Douangdara – Personal Chef & Creator
- Michael Voltaggio – Chef & TV Personality
- Marcus Davis – Chef
- Dawn Burrell – Top Chef Finalist
This year’s festival continues its partnership with the Texas Restaurant Foundation to support RECIPE, an innovative workforce development platform by T2D Concepts that empowers hospitality workers through education and mentorship. The festival will also award scholarships to aspiring culinary students from the Dallas area.
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.”
To learn more and purchase tickets, visit ShefFoodandWine.com.
Hattie B’s to offer weekend brunch
Beginning Saturday, Sept. 27, Hattie B’s will launch brunch service from 9 a.m. to 2 p.m. on Saturdays and Sundays.
“Our guests kept asking for brunch, so we decided to give the people what they want — just with a little extra heat,” Hattie B’s Executive Chef Brian Morris said in Thursday’s announcement.
The brunch menu includes chicken + waffles, pillowy, housemade biscuits, bacon-laced pimento cheese and The Ultimate with bacon, fried egg and American Cheese and other menu items. Select sides include tater tots, bacon-cheddar grits and beer cheese dip.
Brunch adult bevvies will feature the classic Painkiller with spiced rum, pineapple, orange and coconut and a watermelon marg with Blanco, watermelon and citrus.
Uchi launches first sake on World Sake Day
Hai Hospitality, the restaurant group behind Uchi, Uchiko, Uchibā, and Loro, announced on Thursday that it is launching a new limited sake in partnership with Brooklyn Kura, New York’s first sake brewery. The new release, Better Together, is a Junmai Ginjo that will launch Oct. 1, World Sake Day, and be available at Texas locations of Uchi, Uchiko and Uchibā.
“Sake has always been an integral part of the dining experience at Uchi, and creating one of our own was a dream we’ve had for years,” Jason Kosmas, Hai Hospitality’s Beverage Director said in a press release.
Over two days in New York, the Uchi culinary and beverage teams worked alongside Brooklyn Kura’s sake makers to bring this brew to life.
Better Together is velvety yet crisp, fruit-forward yet dry, offering notes of honeydew, orange peel, delicate cherry, puffed rice, mochi and cream. The sake is best paired with sushi and Hai Hospitality’s signature dishes.
–compiled by Rich Lopez
