Thanksgiving In Washington D.C.

The weather has started to shift and autumn is clearly upon us.  But don’t let that get you down! After all, my favorite fall holiday is just around the corner!  Thanksgiving is a time to appreciate every blessing, friend and family member.  Not to mention, the delicious turkey holiday spread.  It is my favorite way to kick off the season and fortunately Washington D.C. knows just how to celebrate.


What is Thanksgiving without a themed parade?  Luckily, you have a few parades to choose from within the D.C. Metropolitan area.  The Silver Spring Thanksgiving Parade and the Reston Town Center Holiday Parade are two great ways of spending the day having fun with friends and family.  Festivities are kicked off with an annual race for kids at Fountain Square in the Reston community.  After the kiddo’s cool down from their athletic endeavors,  the parade gets going.  It includes the celebrated Washington Redskins Marching band, 50-foot balloons, and amazing colorful floats.



If you are looking to enjoy a delicious feast after a long day out and about at the parades, retreat back to Georgetown and spend Thanksgiving in The Grill Room. Enjoy as Executive Chef Frank Ruta’s prepares a family style and plated dinner.  As a special token, each family will receive a signature hot cocoa mix to enjoy during the holiday season, made especially by our Pastry Chef, Aggie Chin.  Continue to get in the holiday mood with seasonal fall cocktails like a Rye Toddy and Hot Apple Cider. I’m ready to curl up by the fireplace just thinking about it!

This year, I am thankful for my supportive team at Capella D.C.  To which I share a million laughs with, share my difficulties with, but above all, gain my support and strength from.  I learn something great and new every single day from this dynamic group.

I would love to see photos of what you are all thankful for as well.  Just tag @CapellaDC on Instagram and Twitter so that I can share it with our community.

Sending warm wishes to everyone this holiday season from the Nation’s Capital!

The Perfect Profiteroles Recipe

I have a confession to make.  I have a sweet tooth and easily succumb to delicious treats made with milk, butter and most importantly sugar.  Given that, you can only imagine my sheer delight when Capella Singapore’s Pastry Chef Sam called me into his kitchen to share the new profiteroles recipe he is working on for The Knolls.

I was very grateful that Chef Sam took time out of his busy schedule to teach me.  According to Chef Sam, “I always believe to teach is to learn twice. By teaching I get to learn a second time, and also it gives me insights on ideas other people may have, which could eventually become part of my next idea for a new creation.”

Chef Sam’s profiteroles were indeed heavenly and they were surprisingly easy to make.  They were light with a slight bite and with a rich golden brown colour.  The profiteroles were sweet at first bite, but with a mild salty aftertaste perfectly complementing the chocolate sauce we made.


Serves six

50g Milk
50g Water
¼tsp Salt
1Tbsp Sugar
50g Butter
60g All Purpose Flour
2.5g Baking Powder
2 Eggs

1. Mix the milk, water, salt, sugar and butter into a saucepan.  Bring to boil allowing the butter to melt.
2. In a separate bowl, sift together the flour and baking powder.
3. Remove from heat and pour the flour into the boiling liquid and cook until a smooth dough forms and it pulls away easily from the sides of the pot.
4. Put the hot dough into a mixing bowl. Continue mixing while adding in 1 of the eggs to cool it down immediately.
5. Add in the second egg and continue mixing until the dough forms a smooth shiny consistency.
6. Pre-heat the oven to 200 degrees Celsius.
7. Pour the mixture into a piping bag and pipe onto a tray lined with baking paper.
8. Bake in oven for 15-20 minutes until dark golden in colour.
9. Remove from oven and once cooled on a baking rake, refrigerate in an airtight container for up to two days.
10. Once chilled, poke a hole into each profiterole and pipe in ice-cream and serve with chocolate sauce.

Chocolate Sauce
Makes 1 ½ cups sauce

½C Water
⅓C Sugar
2Tbsp Corn Syrup
¼C Cocoa Powder
100g Dark Chocolate Chips

1. Bring water, sugar, corn syrup and cocoa powder to a boil in a small saucepan.
2. Remove from heat and quickly whisk in dark chocolate pieces.
3. Stir until smooth.
4. Strain through a fine mesh sieve.
5. Allow to cool slightly before serving.
6. Pour generously over profiteroles.

I hope you enjoy them as much as I do!!!

Get To Know Chef Victor Garrido of Capella Marigot Bay

Recently I had the chance to sit down with Capella Marigot Bay’s Executive Chef, Victor Garrido.  Get all the mouthwatering details from our chat below!

Hello Chef Victor and welcome to Capella Marigot Bay!  Tell me and the Capella Blog readers a bit about yourself.
Hello!  I am Victor Garrido, I began cooking at a young age.  As a kid growing up in Mexico, I would always be in the kitchen with my mother, grandmother and aunts, while my brothers and cousins played football outside.
My love for food, cooking and eating has allowed me to travel throughout Mexico and the world giving me the chance to enrich my repertoire.  I am so excited about this current opportunity to place these culinary and cultural experiences together on one plate for our guests here at Capella Marigot Bay.

Victor Garrido Capella Marigot Bay

Describe your attitude towards food and your personal cooking style.
My attitude towards food is all about respect.  I have as much respect for a single bay leaf as for a giant spiny lobster.  This attitude helps me to understand each and every ingredient and its characteristics to get the best of them and create the proper balance and match for palate, nose and eyes.
But that doesn’t mean I take food too seriously!  In fact I would describe my style as fun, adventurous and full of flavor.

What are your impressions of St. Lucia? 
St. Lucia is the best!  It is full of magic and wonder.  The environment and nature is rich and beautiful and the people posses a genuine warmth.  I have no doubt that this island will be a top vacation destination in the Caribbean in the very near future.

What do you think of the local food?
It is rich in both history and flavor.  You can taste the French- British influence combined with Indian spices and enhanced by organic local herbs in every bite.  Imagine these flavors joining with luscious chunks of Caribbean Kingfish and ground treasures…all in the same coal pot.
It just makes it amazing and full of potential seasonal variations.

Can you share some of your ideas for the different food outlets at Capella Marigot Bay?
Certainly!  As part of our plans, we have the construction and development for two new outlets and a Pool Bar, featuring fresh and healthy seafood options in our menu, such as Tiraditos, Lobster Rolls, Watermelon and Spicy Shrimp Salad etc.…

Our main restaurant will offer a relaxing atmosphere with both indoor and outdoor seating overlooking our gorgeous Marina.  For those looking for a more secluded affair, a private dining room will also be available.

The Hurricane Hole, located Jetty side, will serve lunch and dinner under a casual relaxed ambiance. I can’t wait to bring some smoky charcoal and barbequed meat aromas to the setting!

All of our dishes will possess true “Caribbean Soul,” as we are working with local farmers and purveyors to provide the most authentic and fresh ingredients.  I can’t wait for our guests to taste it all for themself!