Capital Chefs, Food and Drink, The Features

Capital Chefs: Mallory Staley of 1789 (Part 2)

 Photo courtesy of
‘Rhubarb Shortcake Trifle at 1789′
courtesy of ‘bonappetitfoodie’

One of the things Mallory and I both geeked out over when we spoke was the fact that the arrival of Spring means a ton of fresh fruit to cook with. Right now, rhubarb is coming into season and her recipe for rhubarb shortcake trifles is fantastic.

For a long time I had no idea what a trifle was–an easy to assemble dessert that has layers of fruit, cake and custard. It’s a dessert you can either dress up or dress it down, depending on the occassion and how fancy you want to get. Don’t be intimidated by the fact that you have to prepare three separate parts to make the whole dessert. Serve this up in a clear glass bowl and let all your friends marvel over your impressive handiwork.

See the recipe after the jump.
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Capital Chefs, Food and Drink, The Features

Capital Chefs: Mallory Staley of 1789 (Part 1)

Photo courtesy of
‘Mallory Staley of 1789′
courtesy of ‘bonappetitfoodie’

A lot of people like to say they’ve been cooking since they were a wee one who could barely see over the countertops. But unlike Mallory Staley, few people can say they were promoted to executive pastry chef at a restaurant when they were just 15 years old.

Growing up, she worked at a bed and breakfast in Maryland where the pastry chef was also in charge of the cold plating station for salads. When that pastry chef left, Mallory found herself in charge of desserts after only working there for four months. “I always knew I wanted to cook and as soon as I knew I wanted to cook professionally, I never looked back,” she said.

Before returning to the DMV area and starting at 1789, Staley earned her certificate at The French Culinary Institute in New York and most recently worked as the pastry chef at the renowned Oak Room at the Plaza Hotel. She felt maxed out in New York, she said. That’s when she saw the job ad at 1789 for a new pastry chef, following the departure of the restaurant’s long-time pastry chef, Travis Olson.

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