Standing in a crowd of strangers on the third floor of the Living Social building at 918 F St. NW in Penn Quarter, I know I’m going to have fun when the weiner puns start flying.
“Don’t be a braaaat tonight,” chirps the cheerful young event emcee. The crowd groans good-naturedly and my friend turns to me conspiratorially: “Ugh. German sausage jokes are the wurst.”
I’m here for a seminar on sausage-making, one of a series of weeknight culinary classes, pop-up dinners and tastings led by top D.C. chefs and organized by Living Social. Tonight, the star guru is Kyle Bailey, executive chef at Birch & Barley, and a surprise guest is his wife, Tiffany MacIsaac, acclaimed pastry chef for the 10-and growing restaurant group that owns Birch & Barley. Other local chefs have included Mike Isabella of Graffiato and “Top Chef” fame, Erik Bruner-Yang of Toki Underground and Ramon Martinez, head chef at Jaleo.