Tiffany MacIsaac, a two time James Beard semi-finalist for Outstanding Pastry Chef, has her hand in pastries all over D.C. Despite the breadth of her repertoire, Birch & Barley is home base for MacIsaac. There, MacIsaac has the freedom to experiment with innovative desserts and more artful presentation than at her other restaurants, including this Opera Terrine, which we got to see in the making.
'Birch and Barley' on Serious Eats
Because the process of making couscous from scratch is relatively labor intensive, you're not likely to see it done that often. But Bailey goes through the process of steaming the semolina, which requires some patience, but the results are pretty awesome. It turns out light and airy and tastes subtly of cinnamon. Watch the process, and maybe even try it at home!
Up until now, if you wanted fried chicken from ChurchKey, you'd have to wait until Sunday. Even then, despite offering excellent chicken and waffles or the crazy Luther sandwich, if you just wanted a giant platter of chicken, you'd be out of luck. All of that has changed; ChurchKey has moved the fried chicken service to Wednesdays, so start thinking of excuses to duck out of work early for this. The chicken sells out fast.
[Flickr: Daquella manera] Birch & Barley and its upstairs beer-centric bar, Churchkey, opened near Logan Circle just last fall but it's not uncommon to see a crowd waiting outside on 14th Street for a table. As soon as they sit down they'll be welcomed with pastry chef Tiffany MacIsaac's stellar bread board (and will hopefully end the meal with at least one of her oatmeal cookies). Birch & Barley's bread board. [Photograph: Sara Levine] MacIsaac's husband, Kyle Bailey, runs the savory side of the kitchen at Birch & Barley and Churchkey. The duo came to Washington from Allen & Delancey in New York. They also worked together at Cru and separately at Union Square Cafe and Blue Hill at...