Eating Well: Healthy Tips For Summer Travel

Steven Fowler - Director of Food & Beverage DC

Longer days, children buzzing about outdoors, and warmer weather can only mean one thing – summer has finally arrived!  My family summer vacations always included fun road-trips, action-packed plans, and a ton of laughter while creating memories that I continue to cherish until today.

Often a key component of our traveling was the dining.  My parents always attempted to find a balance between summer indulgence and making sure we stayed healthy and well nourished.  Today, this is still a priority for me, as I love to take part in local flavors, but not at the expense of taking care of my body.  Taking this into consideration, I thought it the perfect opportunity to sit down with the Capella Washington, D.C., Georgetown culinary team to find out what they recommend for maintaining a healthy, but enjoyable, lifestyle during summer travel.

Healthy Tips For Summer Travel:

Chef Frank Ruta - DC

“Always ask the locals and those around you, even your waiters while dining out what the healthiest options are on the menu or local spots to try.  Insider tips are always helpful and they know what they’re talking about!”   ~Executive Chef, Frank Ruta

Chef Aggie - Pastry Chef DC

“Remember it’s a vacation!  It’s a time to enjoy everything that’s going on with the activities and with your family and friends surrounding you. Enjoy the food and desserts and have a great time.” ~Pastry Chef, Aggie Chin

Steven Fowler - Director of Food & Beverage DC

 “Sitting in a cramped position for long periods, whether in an airplane, car, or bus, can lead to an increased risk of potentially health related issues.  To minimize risk, drink plenty of water and stay active to allow the blood to flow.  Always carry around with you bottles of water and try to drink plenty of fluids to prevent from becoming dehydrated.” ~Food & Beverage Director, Steve Fowler

Kelly S - Catering Sales Manager DC

“The first thing I do when I travel is to search for the local markets and grocery stores to stock up on fresh veggies, fruits, and snacks.  Sourcing our breakfast meals from fresh local markets was a great way to save some extra cash and getting in touch with how the community in that particular destination lived.  You can ask for a complimentary mini-fridge to be sent to your hotel room to store these items as well.” ~Catering Sales Manager, Kelly Schneider

I hope these tips will come in handy for healthy and delicious summer of traveling!  Please tag @CapellaDC on social media and share your own healthy/delicious summer traveling tips so that I can share them with our community.  Have a great summer!

Discover Indo-Chinese Fusion Dining in Saint Lucia

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masalabaySitting at the edge of Capella Marigot Bay’s Marina Village, lofted on the second floor with a stunning view of Marigot is one of my new favorite restaurants, Masala Bay!

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I visited the restaurant before it was open to the public and learned the cuisine would be Indian Chinese fusion. Having never before tried a fusion of my two favorite cuisines, I was understandably excited and to become Masala Bay’s first official customer when they opened their doors to the public!

final-IMG_8641I loved the look of Masala Bay right away. Bright and colorful with gorgeous Indian details create the perfect atmosphere. The owner, Chef Adil Sherwani, said he wanted the restaurant to “be a story, an experience.” And he has definitely succeeded!

final_MG_1398Dinner began how most great dinners should always begin, with excellent wine.  I ordered both Indian and Chinese dishes, wanting to fully experience the combination of these two cuisines.

final_MG_2881It was love at first bite. Each dish was exquisitely seasoned and full of flavor. The combination of these two cuisines couldn’t possibly be more harmonious. I was elated!

final_MG_1389In addition to the delicious food, the setting was beautiful. At our little corner table on the balcony, we watched the sun set over Marigot Bay. Some moments in life become exquisite memories.final_MG_2877Chef Adil Sherwani has created something truly special with Masala Bay. His other restaurant, Spice of India, is renowned as St. Lucia’s best Indian Cuisine restaurant. Masala Bay shares the attention to detail and high quality standards of Spice of India, but with a cuisine and flavor all its own!final_MG_1395The team Chef Adil has put together is as skilled as they are friendly and I would like to take this opportunity to thank them for the lovely experience! final_MG_1409Head Chef Gorvind Joshi is not only great at running the back of house operations, he is also friendly, fun and outgoing. I thought it was so lovely to receive a visit from him at our table. We chatted a bit and his outgoing nature is evident right away, as is his sincere love and passion for the culinary arts! final_MG_1403I cannot possibly recommend the food and the experience at Masala Bay more highly! When you next find yourself in St. Lucia,  you must give it a try.  And be sure to visit Marina Village located within Capella Marigot Bay Resort and Marina for even more unforgettable experiences.

In the meantime, find the closest Indo-Chinese fusion restaurant to your neighborhood and treat yourself to a culinary journey! Living the good life means eating great food. That is the True Capella way.

Capella Singapore’s Foie Gras Terrine

Foie Gras Terrine

December is probably my favourite month in the year, simply because the air is just full of festivities and good cheer.

One of the things that I always look forward to is the scrumptious, mouthwatering Christmas meals.  Capella Singapore’s Executive Chef David Senia, was kind enough to share with me a recipe for a very festive appetizer which The Knolls will be serving this festive season – a Foie Gras Terrine with Apple Chutney and Brioche.

I love the simple preparation that impresses with its beautiful flavours.

Foie Gras Terrine

Terrine of Goose Liver, Vanilla Apple Chutney and Brioche Toast

Foie Gras Terrine

1kg  Foie Gras

10g  Salt

3g  Pepper

4g  Sugar

  • Marinate the Foie Gras with salt pepper and sugar and place it in a terrine
  • Put the terrine in a hot water bath and cook it at 55 degrees Celsius for an hour
  • Allow it to cool and set for one day
  • Remove the foie gras from the terrine and slice it evenly

Apple Chutney

500g  Sugar

1.5kg  Granny Smith apple (peeled and cored)

5pcs  Cardamom

5  Vanilla Pods

  • Dice the Granny Smith apple into fine pieces.
  • Combine all the ingredients, including the diced apples into a large saucepan and cook
  • Bring the mixture to a boil, stirring occasionally
  • Reduce the heat and continue allowing the mixture to simmer while stirring occasionally until most of the liquid has evaporated.
  • Remove from heat and allow it to cool.

Assembling the dish:

  • Place the sliced foie gras terrine in between two slices of toasted brioche and smear a generous helping of apple chutney across the plate.
  • To garnish, chop some nuts (hazelnuts, walnuts, almonds, pistachios) and gooseberries in a bowl toss it with vanilla olive oil

Additional festive garnishing tips from Chef David: you can add some micro herbs, such as coriander leaves, which not only add a decorative touch to the dish but also enhance the taste.

Bon Appétit!

Get To Know Chef Victor Garrido of Capella Marigot Bay

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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!

 

 

 

 

Breidenbacher Hof’s Braised Veal Fillet

Braised Veal Fillet

The dishes created by Breidenbacher Hof’s Executive Chef Philipp constantly impress me.  And his latest, Braised Veal Fillet served with Horseradish Crumbles and two variations of Parsley Root is the perfect dish for the wintery season. The Braised Veal Fillet has its roots in Austria and originally was a dish served only to high society.  Apparently, Chef Philipp numbers me among the important people, because he just served it to me a few days ago!  And as you already know, I love to try these recipes out for myself and of course share the secrets with you.  So take a look below – and be sure to prepare it for the important people in your life!

 Braised Veal Fillet

Marinade for 800g veal fillet:

–       1l red wine, dry

–       2 onions

–       2 carrots

–       ¼ celery knob

–       50g tomato paste

–      2ts cedar

–      2 laurel leaves

–      2-3ts thyme

–      salt and pepper to taste

Preparation:

First remove the fat from the fillets.  Once cleaned, add the fillets and all other ingredients to a pan and leave it to marinate for 48 hours.

 

Braising:

Take the fillets out of the marinade (reserve for later) and season them with salt and pepper.  In a pan on the stove, sear the fillet on all sides giving it a nice golden-brown color.  Then remove the fillet from the pan and set aside.

Add the vegetables to the same pan used for searing the fillets and sauté.  Deglaze the vegetable by adding a small amount of the reserved marinade to the pan.  Now add half a glass of water to the pan and bring to a boil.  Allow the liquid to reduce.  A delicious dark sauce will be created this way!

Return the veal to the pan and move it to the oven.  Allow it to cook for about two hours at 105° Celsius.  When finished, take the meat out of the pan and cover it with a wet towel so that it keeps its color.  Then, pass the sauce through a sieve and return it to the stove if you’d like it to reduce further.  Remember to season to taste!

Horseradish Crumbles:

–       100g fresh breadcrumbs

–       30g melted salted butter

–       5g chopped thyme

–       15g freshly grated horseradish

 

Preparation:

Combine all of the ingredients, except for the horseradish.  Set to the side.

Puree of Parsley Roots:

–       500g peeled parsley root

–       500ml cream

–       salt and pepper to taste

Preparation:

Cut the parsley roots into small pieces and blanch them so that they keep their color.  Boil the cream in another pan and add the blanched parsley roots. Continue to cook unto the root is fork tender.  Then puree the roots adding the cream to taste.  Season with salt and pepper.

Roasted parsley roots:

–       2 parsley roots

–       1ts Olive oil

–        Finely chopped fresh parsley

–       salt and pepper to taste

Preparation:

First, peel the parsley roots and cut each of them into 6 pieces.  Roast the roots on high temperature in a pan using the olive oil until they have reached a golden-brown color.  This usually takes 10-15 minutes. Season with salt, pepper and the finely chopped parsley.

Finally, assemble the ingredients all on the dish, adding the crumble over the veal.  Sit back and enjoy!

I really had a lot of fun cooking this recipe. I wish you a lot of fun trying it yourself and cannot wait to read about your experiences!

Geschmorter Kalbstafelspitz Bei Breidenbacher Hof

Braised Veal Fillet

Die von unserem Küchenchef im Breidenbacher Hof, Philipp Ferber kreierten Gerichte beeindrucken mich immer wieder.  Sein letztes, der geschmorte Kalbstafelspitz mit Meerrettichbröseln und zweierlei Petersilienwurzel ist das perfekte Gericht für die Winterzeit. Der Tafelspitz hat seine Wurzeln ursprünglich in Österreich und war ein Gericht, welches nur der hohen Gesellschaft vorbehalten war. Offenbar zählt mich Küchenchef Philipp auch zu dieser, da er mir den Tafelspitz vor einigen Tagen serviert hat! Wie ihr bereits wisst, liebe ich es, neue Rezepte auszuprobieren und diese Geheimrezepturen auch mit Euch zu teilen. Viel Spaß beim Nachkochen – das Gericht für Eure Liebsten!

 Braised Veal Fillet

Marinade für 800g Kalbstafelspitz:

–       1l trockener Rotwein

–       2 Zwiebeln

–       2 Karotten

–       ¼ Knollensellerie

–       50g Tomatenmark

–      Zum Würzen: 2 TL Wacholder, 2 Lorbeerblätter und 2-3 TL Thymian, Salz und Pfeffer

Zubereitung:

Entfernen Sie zunächst den Fettdeckel und die Silberhaut des Kalbstafelspitzes und lassen Sie ihn dann in dem trockenen Rotwein mit dem gewürfelten Röstgemüse und Gewürzen für 48 Stunden kalt marinieren.

Nehmen Sie das Fleisch aus der Marinade und würzen Sie es gut mit Pfeffer und Salz. Nun den Tafelspitz von allen Seiten anbraten, bis er goldbraun ist und die Poren verschlossen sind. Das Fleisch wird nun vorerst aus dem Topf genommen und dafür im selben Topf etwas geröstet und mit der Marinade abgelöscht. Fügen Sie das Tomatenmark hinzu und löschen Sie alles wieder mit etwas Marinade ab. Durch den Schmoransatz entsteht eine leckere dunkle Sauce. Dieser wird im nächsten Schritt mit Wasser aufgefüllt und zum Kochen gebracht. Sobald es kocht, kann der Kalbstafelspitz in den Topf gelegt werden und für etwa zwei Stunden bei 105°C geschmort werden.

Nehmen Sie das geschmorte Fleisch aus dem Topf und decken Sie es mit einem feuchten Tuch ab, so läuft es nicht an. Jetzt dürfen Sie die Sauce passieren, wiederholt etwas reduzieren lassen und abschmecken!

Meerrettichbrösel:

–       100g frisch geriebene Brötchen

–       30g zerlassene Salzbutter

–       5g gehackter Thymian

–       15g frisch geriebener Meerrettich

Zubereitung:

Vermengen Sie alle Zutaten, bis auf den Meerrettich miteinander und stellen Sie sie bei Seite.

Petersilienwurzelpüree:

–       500g geschälte Petersilienwurzel

–       500ml Sahne

–       Salz und Pfeffer zum Abschmecken

Zubereitung:

Die Petersilienwurzel klein schneiden und in gesalzenem Wasser blanchieren. Die Sahne parallel aufkochen, die blanchierten Petersilienwurzeln hinzugeben und vorsichtig weich kochen, sodass die Sahne nicht anbrennt! Nun die Petersilienwurzel mit einem Mixer und einem Teil der Sahne( je nachdem welche Konsistenz man wünscht) pürieren. Mit Salz und Pfeffer abschmecken.

 

Petersilienwurzel-Gemüse:

–       2 Petersilienwurzeln

–       Olivenöl, geschnittene Blattpetersilie

Zubereitung:

Die Petersilienwurzel schälen und der Länge nach sechsteln. Nun in einer Pfanne mit etwas Olivenöl anbraten bis Sie goldbraun und weich ist, dies dauert meistens 10-15 Minuten. Zuletzt mit Salz und Pfeffer würzen und mit der Petersilie verfeinern.

Anrichten:

Ich hatte wirklich sehr viel Spaß bei der ZUbereitung dieses Gerichts. Ich wünsche Euch auch ganz viel Spaß und bin gespannt, von Euren Erfahrungen zu hören!