Tiffany Derry is a two-time Top Chef contestant and winner of the show’s coveted Fan Favorite award. A native Texan, Derry is Executive Chef and Partner of Private/Social in Uptown Dallas, which is uniquely divided between the casual ‘Social’ area and the more-upscale ‘Private’ section. She graciously took the time to share with Meetings Focus some illuminating insights on group dining, her favorite culinary spots, and the Top Chef experience.
What is it about dining out that makes it such a perfect group experience? And how does Private/Social enhance the group dining experience?
Dining out is more than just a meal, it should be an experience you share with a group of friends or family, or even a date. At Private Social, we have two separate menus, one for our Private side and one for Social. The Social menu is designed to be plates you can enjoy with your friends over good conversation.
What prompted the Private/Social concept of delineating between intimate dining experiences and group outings?
I wanted to create something that was accessible to everyone, no matter the size of your wallet or what type of experience you were craving. We created Private Social to give everyone the option from an intimate multi course meal to a more social shared plate environment. I thought about my family and friends and the different ways experiences we always crave when we go out.
What is your favorite dish to prepare for a group, and why?
This is a hard one! I love making my Top Chef Pork buns for a group. They come out in a traditional steamer so when the table opens them up, its almost like they are getting to open a present! Everyone gets their own and they are a signature dish of the restaurant.PageBreak
With the restaurant’s focus on fresh, local ingredients, what are some of your favorites to work with?
I think it varies seasonally on what my favorites are. I get really excited to be working with fresh ingredients so when we get a new stock of the latest in season vegetable in our kitchen, I love being creative and seeing how we can incorporate that into our menu. It truly depends on the season!
What are some of the hottest dining trends you’ve seen lately?
In my recent travels I am noticing more and more that dining is not about what is trendy and hip but more about what people’s tastes are. I feel like diners as a whole are looking less for trendy but more for overall taste. There could be establishments out there who have been doing the same dishes for years, but because the food is so great, it is still trendy. Diners are getting smarter about what they are eating, how it is made, and where their food came from.
What advice would you give to a planner trying to host/organize a large group dining experience?
Make sure there is something for everyone, unless you know your group incredibly well. Try to stray away from serving more then one protein in various dishes. Also, if you are preparing the food yourself, make it easy for you so you are able to enjoy the experience as well! Finally, light bites and shared plates are best so everyone can try a little bit of everything.PageBreak
What is the most unusual request you’ve ever had from a group and/or what is the most unusual or memorable dish you’ve prepared for a group?
The most unusual request came when I was cooking for an older crowd. Some were not able to eat solid food, so they asked me to blend the food—not individually, the whole dish! I instantly did not want to blend it because of the color. My sous chef ended up blending the dishes, and the people were happy. I remember thinking it was horrible!
Are there Do’s and Don’ts when it comes to hosting a large group for dinner? In terms of types of foods, etc?
Don’t try and serve something like steak where everyone requires a different preparation method. Do serve plates that people can share and socialize over.
When you’re enjoying your own dining out fun, what are some of your favorite spots in Dallas and/or around the country?
Spots in Dallas – I enjoy visiting smaller, unknown places. For example, I am a big fan of Zense in Valley Ranch, which is Thai Cuisine. I am always in search for an amazing Pho restaurant or noodle bowl, in Dallas and across the country. For more mainstream, I recently ate at Oak in Dallas and really enjoyed the food and what the chef was doing there.
Nationally – There is the obvious choice, The French Laundry. My experience there was something I still dream about! I love trying new restaurants when I travel. Recently I went to New York and ate at The Stanton Social, Anejo, and Totto Ramen.
How did your Top Chef experiences impact your approach to cuisine, if it all? Are you in touch with any of your former colleagues on the show?
I think being on Top Chef really made me learn so much more about myself. My cuisine hasn’t changed much from its foundation, but it has and will continue to evolve as I do.
My former colleagues and I are definitely in touch! When you go through a war like that, you are bound to form life long bonds. We are all incredibly supportive of each other and want the best for each other.