The Atlantic Rally For Cruisers

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If you love beautiful sailboats and the thrill of being on the sea, you are going to love everything about the Atlantic Rally for Cruisers! With Capella Marigot Bay also being a Marina, we are all very excited about this amazing nautical event that concludes right here in Saint Lucia.

Started in 1986, the Atlantic Rally for Cruisers has taken place every November as a way for sailing enthusiasts to safely cross the Atlantic together.

World ARC fleet at Cocos Keeling (c) Sarah Barthelet

The Rally begins in Las Palmas de Gran Canaria. During the first leg of the journey, the boats sail to Mindelo, Sao Vicente in Cape Verde. During the second leg they sail to Rodney Bay, St. Lucia! The boats typically arrive anytime between November 29th and December 3rd.

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Though the rally is not a race, some friendly competitive sportsmanship definitely plays a part. Handicaps are given based on factors such as the type of boat or the number of people in the crew. On December 9th, once all the boats have arrived in Rodney Bay, an awards ceremony is held and awards are given out in different categories such as “First two-manned boat to cross the finish line” or even fun titles such as “prettiest boat.”

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Over 200 boats and 1200 sailors participate in the yearly event which attracts everyone from casual sailing families with children to serious racers, from big boats to small boats and everything in between. Those who do not wish to calculate their results are not obligated to do so and can simply enjoy this fun, social and safe way to sail across the Atlantic! The ARC has created a supportive community based in friendship and a shared interest in sailing.

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The social aspects of the ARC are witnessed by all who visit Rodney Bay during this time period. The achievement of sailing across the Atlantic Ocean in a small sailboat is celebrated and regardless when each boat arrives, the crew is greeted with refreshments and rum punch. As the ARC says “No matter what time of day or night, the welcome party will be waiting for you!”

The popularity of the Rally has attracted the attention of so many sailors and sailing enthusiasts that a second category called the ARC+ was opened and these boats come to our very own Marigot Bay! The entire event is an exciting part of St. Lucian island life that provides a fascinating look into the world of sailing. You can even view the sailing progress of each of the boats online by clicking here. I certainly hope you will join us for the excitement either in person or at very least on social media!

Please let me know if you will be partaking in this year’s ARC so that I can follow along on Social Media.  I would love to share your photos on Facebook, Twitter and Instagram.  Good luck to all of the participants!

Baked Apple Soufflé – A Twist On A Classic

There are certain things that I enjoy most when it’s cold outside. Like waffles with cinnamon, mulled wine, romantic movies and baked apples.  I still remember when I had my first baked apple. My grandmother made one for me with flaked almonds, jelly and a super creamy vanilla sauce on top. Since then, it has become a personal tradition to enjoy baked apples as soon as the temperatures begin to dip.

And while traditions are great, it is always fun to give them a new spin. In this case, that I caught up with Capella Breidenbacher Hof’s Executive Chef Philipp Ferber and asked for his take on the classic baked apple.  His interpretation? A Baked Apple Soufflé!

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Baked Apple Soufflé
Recipe for 4-6 people

Ingredients:

  • 10-12 small apples
  • 125g marzipan (room temperature)
  • 60g rum raisins
  • 50g roasted flaked almonds
  • cinnamon
  • 1 whipped egg white
  • 50ml clarified butter
  • powdered sugar

Preparation:

Preheat oven at 180° Celsius.

Begin by removing and reserving the top of each apple. Then discard the core using an apple corer.

Combine marzipan, raisins and flaked almond.  Add cinnamon to taste.  Whip the egg white until stiff peaks are formed.  Then add eggs to the marzipan mixture. This will be the filling for the apples.

Fill the hollowed out apples with the mixture capping each apple with its reserved top.

Place apples into a casserole dish and grease each with the clarified butter.

They are now ready to go into the oven for 15 minutes.

Before serving, dust the apples with the powder sugar.  I suggest serving them along with vanilla ice cream or sauce.

Now it is time to enjoy!

If you make this dessert at home, please be sure to share a photo with me Instagram or Twitter!

Fall Recipes: French Onion Soup

It is official: summer is over and autumn is here.  Colorful leaves decorate the streets of Dusseldorf and there is a crispness in the air.  All this signals that the time to prepare hot soups is once again upon us!  There are so many different kinds and I am always testing new recipes to warm my body and spirit.  Luckily, I work with a chef who seems to have a never ending list of recommendations.  The latest recommendation from Breidenbacher Hof’s Executive Chef Philipp?  The classic, French Onion Soup.

While I was of course familiar with the soup, I had never ventured to make it.  Fortunately, Chef Philipp’s recipe was easy to follow.  And the results?  Absolutely the perfect fall kick-off!  Why don’t  you try it for yourself?  rsz_1zwiebelsuppe_

French Onion Soup (4 servings)

Ingredients:

  • 500 g large onion
  • 2 tablespoons of butter
  • 100 ml Brandy
  • 100 ml Noilly Prat
  • 100 ml dry white wine
  • 1 l broth
  • 4 small slices of baguette
  • 100 g Gruyère (Swiss cheese)
  • 1 bay leaf
  • Salt and pepper

Preparation:

Begin by peeling the onions (trust me, the tears are worth it!). The half the onion and cut it down into thin slices. Then, add the butter and onions to a pot (must be large enough for the soup as a whole) and cook over medium heat until the onions begin to caramelize.

Now, deglaze the onions with the brandy, Noilly Prat and white wine.  Follow with the broth and the bay leaf, bringing the liquid to a boil and then simmering for about 20 minutes.

Heat the oven to 200°C and toast the baguette slices. (After toasting, leave the oven on for the final step!)

Season the soup with salt and pepper to taste and transfer to individual oven safe bowls.

Add cheese to each of the toasted baguette slices and place one in each bowl.  Place each bowl in the heated oven allowing the soup and toast to heat until the cheese is melted and golden.

“C’est ҫa!”  Have fun trying the recipe and enjoy this take on French Onion Soup!

 

Capella Marigot Bay’s Rum Goddess Cocktail

RumGoddessHere at Capella Marigot Bay, the baristas at The Rum Cave are renowned for their delicious cocktails both on and off the menu! But there’s one cocktail that has become a favorite among visitors and it is aptly named, The Rum Goddess.

When I tried it for the first time I was blown away. It’s refreshing and tropical, just like a Caribbean island! I asked Gavin to teach me how to make it, and I’m going to teach you here today:

RG1 Ingredients:
Fresh Mint
1 ounce Ginger Syrup
1 ounce Cream
1 ounce Coconut Cream
2 ounces El Dorado Rum
Angostura Bitters

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RG7Directions:
Place the mint, ginger syrup, cream, coconut cream and the El Dorado Rum together into the shaker. Muddle everything together so the mint releases it’s flavor!

RG8Next, add ice and shake very well! The shaker should get frosty on the outside.

RG9Strain ingredients into a glass.

RG10Now you’re ready for the bitters!

RG11Drizzle them on top and add a sprig of mint for garnish!

RG12Cheers! You’ve made The Rum Goddess Cocktail! Sit back, relax and let the flavors take you on a little escape to the Caribbean. And when you get a chance to visit The Rum Cave, we’ll have one waiting.

Get To Know Breidenbacher Hof’s Robert Kollhoff

I would like to introduce you to a member of our team, Robert Kollhoff.  He contributes to the Breidenbacher Hof,  A Capella Hotel team with his daily commitment to excellence.  Robert has truly made a name for himself and was recently awarded for our hotel’s Zeitgeist award.

At Breidenbacher Hof we take pride in being part of a team of individuals uniquely qualified to provide our guests with memorable experience.  I believe it is people, like Robert, who help to make this a place our guests want to come back to time and again.  Recently I sat down with Robert to get a better idea of who he is and why he loves being part of the Capella Hotels and Resorts family.

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What makes Düsseldorf special to you?

The people.  We have very open-hearted and liberal positive minded people here.  There is so much to discover in Düsseldorf,  because of it‘s central location.  I love that you can reach the best places by bike or even by foot.

Why did you chose the hotel business for your apprenticeship?

It is a lot of fun and joy for me to entertain and inspire people, but also support them with whatever they need. You need that kind of spirit in this business.

What parts of your job interest you the most?

The organizational part, to ensure a smooth procedure in every business division. This service level is exactly what our guests are look for.  I love creating outstanding experiences.

What is your favorite season?

I love the wintertime, you can do so much in winter,  build a snowman or have a snowball fight.  I just like the chilly weather outside and when you get back home,  you treat yourself with a hot drink.

Where would you like to travel to?

I would love to travel to Alaska.

How do you feel about working as part of a Breidenbacher Hof team?

I have a very good feeling,  because together we can manage everything and we are always there for one another.  We are one big family.

Where do you see yourself in five year’s time?

I want to be F&B Manager by then.

 

Robert,  we are very happy to have you and are look forward to following you on your Breidenbacher Hof journey.

 

 

A Visit To Auriga Spa At Capella Marigot Bay

As the newest member of the Capella Hotels family, there is so much of Saint Lucia and Capella that I am excited to share with you!  I thought it would be fun to start with one of my favorite destinations, Auriga spa at Capella Marigot Bay Resort and Marina.  It has become an immediate favorite spot for guests and it is easy to see why.

spa1Nestled in its own private section of the resort, Auriga spa holds the key to ultimate relaxation and bliss.

spa17With a warm and friendly smile, the therapists at Auriga spa are knowledgeable and always ready to guide you in your spa experience. When I came in with sunburnt skin, they helped me choose the right treatment for me and tailored it to help heal my burn. They even sent me home with some cooling aloe and mint gel and invaluable advice on how to prevent future sunburns.  I was so thankful to have their guidance and care!

spa2In the lounge area, I had the opportunity to enjoy some Mint Chlorophyll Water which has a long list of impressive health benefits: it helps cleanse the liver, helps the body heal faster, has antiseptic benefits, removes toxins and heavy metals, helps build healthy blood cells and increases the disease resistance of cells. It also happens to be delicious and incredibly refreshing!

spa6Each spa cabana is private and serene with a view of lush foliage since Auriga spa is ensconced in a captivating array of St. Lucian flora.

spa15In fact, it boasts a bonafide garden complete with St. Lucian almonds, mint, basil, and many more aromatic herbs that the team at Auriga will gladly share with you.

While enjoying some much needed waterfall hot tub time, Miss Lune (or Spa Mama as she is lovingly referred to by everyone at Auriga) brought us freshly picked St. Lucian almonds that taste better than any almond I’ve ever had. Such lovely little gestures bring the experience at Auriga to all new heights!

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spa11Once I’d experienced the hot tub, steam room and sauna, my therapist treated me to the perfect massage. Free of all the tension that had built up in my muscles, I felt better than I had in a long time. Mental, spiritual and physical wellness is a primary focus of the Auriga spa philosophy and I definitely felt that after my treatment.

I also went home with a great tip from the therapists that I want to share with you now, especially with summer coming up! We know Aloe Vera gel is an amazing after-sun treatment for your skin, but you can take it to the next level by keeping it in the refrigerator. The innate therapeutic and conditioning properties of the Aloe will get to work healing your skin while the cool temperature of the gel will draw heat out of your skin providing you with instant relief. Reapply as necessary.

Make sure to schedule a visit to Auriga spa at Capella Marigot Bay Resort and Marina during your visit to Saint Lucia.  Your Personal Assistant can work out all the details, so that you too can discover the amazing and healing treatments!