After graduating from the Institute of Culinary Education in New York City, Tiffany MacIsaac whipped up sweets at Union Square Café, ILO and Allen & Delancey in New York before she and her husband, Chef Kyle Bailey moved to D.C. to open Birch & … Keep reading
Tag Archives: Tiffany MacIsaac
The Ten: Best Hot Chocolate
So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer. Snowquester may have been a completely overhyped bust, but all this talk of winter has gotten us in the … Keep reading
Little Bites: Tiffany MacIsaac of Buzz Bakery’s Peppermint Marshmallows
By Nevin Martell For Christmas week, we thought it would be fun and festive to share pastry chef Tiffany MacIsaac’s recipe for Peppermint Marshmallows. These tasty little sugar pillows are perfect toppers for your next cup of hot chocolate, though … Keep reading
The Ten: Best Doughnuts
Words and photo by Nevin Martell So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer. This time around we’re tackling Homer Simpson’s favorite food that’s not beer: … Keep reading
Grill the Chef: Birch and Barley’s Tiffany MacIsaac
After graduating from the Institute of Culinary Education, Tiffany MacIsaac kneaded and baked her way through a variety of restaurants including Union Square Café, ILO and Allen & Delancey, where she met her husband Chef Kyle Bailey. The two then left New York … Keep reading
2012 James Beard Foundation Awards
The James Beard Foundation has announced their 2012 Restaurant and Chef Award semifinalists. Huge congrats to CityEats partners Cathal Armstrong and Restaurant Eve, and Marcel’s on the nominations for Best Chef: Mid-Atlantic, Best Wine Program, and Outstanding Restaurant, respectively. Good luck … Keep reading
Meatless Monday: Birch and Barley’s Goat Cheese & Beet Sandwich
By Kelly DiNardo As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, … Keep reading
