Welcome to Les Dames d'Escoffier
Thank-you to everyone who came to this very special dinner, and helped us not only celebrate Texas Independence Day, but also helped the Dallas Chapter of Les Dames d’Escoffier raise funds for our scholarship program. And a very special thank-you to Central Market and the Central Market Cooking School for making this happen, Fall Creek Vineyards for sharing you award winning wines and the history of Texas wines, Zodiac Hospitality Services for the attentive staff, and of course Chef Tiffany Derry who flew in for the day to put together this amazing experience!
Photos from the evening by Dame Lisa Stewart of Lisa Stewart Photography and information on our upcoming celebrations coming soon!
Celebrate Texas Independence Day with a truly Texas meal. This casual dinner, created by Chef Tiffany Derry - born and raised in Beaumont - will include Gulf seafood, Texas beef, and seasonal vegetables. Tiffany will discuss her menu selections; you'll be amazed by the wide array of Texas products that are available - some made by local Dames; and you'll pick up tips on pairing award-winning Fall Creek Vineyards wines with a great meal, all for a good cause.
Roasted Okra Salad
Tahini, Smoked Onion, Tomato, Crispy Pancetta
Garlic, Worcestershire, Pecorino Romano
New Orleans-style BBQ Shrimp, Baguette, Texas Stout, Rosemary, Pepper
Natural Angus Boneless Ribeye Steaks, 44 Farms, Cameron, TX
Truffled Mashed Potato, Broccolini, Paula Lamberts Caciotta with Ancho Chiles
Blueberry Almond Cake with Lemon Curd
All funds raised will support the charitable efforts of Les Dames D ‘Escoffier, Dallas Chapter. Les Dames D ‘Escoffier is a philanthropic organization of women leaders in the fields of food, fine beverage and hospitality. The by-invitation membership, composed of over 2,300 members in 42 chapters in the United States, Canada, the United Kingdom, France and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. The Dallas Chapter, established in 1985, was one of the original five chapters of LDEI, and has donated over $1, 250,00 in endowments, scholarships and grants to further the education of women and girls in the food, wine and hospitality industries.
ABOUT TIFFANY DERRY
Beaumont, Texas native Tiffany Derry began her culinary career at the local International House of Pancakes.
Derry quickly worked her way up within the company, becoming the youngest person to hold a management position at the age of 17. Upon high school graduation, she went on to hone her culinary techniques at the
Art Institute of Houston, followed by stints in esteemed kitchens throughout Houston and Dallas.
Tiffany expanded her fan-base and gained international attention when she appeared on Season 7 of Bravo's Top Chef where she was voted "fan favorite" and achieved a place in the competition's final four. Her quiet
confidence, warm southern charm, and culinary expertise made her a natural selection for Top Chef:
All-Stars, where she was again a finalist.
She now focuses on Tiffany Derry Concepts (TDC), which include television shows and partnerships with the world's most recognized brands. In addition, Derry serves as a national spokesperson for the Art Institute's
Culinary Arts Program, and is a member of Les Dames D ‘Escoffier. She gives back to the community by participating in programs with the Dallas Independent School District and The North Texas Food Bank.
What is a Dame?
Les Dames d’Escoffier is the only organization of its kind: a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 28 individual chapters across the United States, Canada and the United Kingdom, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.
Upon being granted the original charter by Les Amis d’Escoffier, the first chapter of Les Dames d’Escoffier was founded in New York in 1976.
There are 1200 members worldwide representing chefs, culinary school proprietors and teachers, culinary historians, food editors and writers, hoteliers, vintners and wine merchants, restaurateurs, caterers, professors, chocolatiers, bakers, manufacturers and purveyors.