Baked and Wired – A Georgetown Must!

Baked & Wired Cakecups Resized

There is certainly no shortage of coffee and cupcake shops in Washington, but one of my absolute favorites is a local gem in Georgetown known as Baked and Wired.  Sometimes you need that extra boost and on those days, my colleagues and I know exactly where to go.  Most visitors never notice the shop; located on an off the beaten path on Thomas Jefferson St, just south of the canal in Georgetown.  But locals know, the variety of homemade baked goods, breakfast items, ice cream sandwiches, coffee and tea will have you hooked in no time!

Baked & Wired Street View Resized

All of the baked goods are made in small batches with the finest ingredients so you can truly taste the quality.  They even offer gluten free and vegan friendly items for those following strict diets!  I love their signature Cakecups.  Described as “whimsical, rustic and delicious,” I highly suggest the Carrot Cake, Unicorns & Rainbows, Red Velvet and Texas Sheetcake.

Similar to The Grill Room at Capella Washington, D.C., Georgetown, Baked and Wired uses locally sourced ingredients, like their fresh milk and cream from Kreider Farms of Lancaster, Pennsylvania.  The fresh dairy products are seriously the secret behind the most delicious lattes, macchiatos and cappuccinos.

Baked & Wired Cakecups Resized

The breakfast quiche are dangerously good and another favorite of mine.  In fact, I’ve made it a tradition to treat myself to a “Manly” every other Friday.  This quiche has bacon, sausage and Gruyere cheese in a creamy egg custard and homemade crust.  There’s also a caramelized onion & goat cheese and mixed veggie quiches, which are both scrumptious.  You must taste one the next time you’re staying at Capella D.C.

Quiche Menu Baked & Wired Resized

With the fall season just around the corner, my friends at the shop gave me a sneak peek of what’s in store.  First, we can look forward to homemade “Chider,” a mix of chai and apple cider.  Next up, pumpkin doughnut muffins and pumpkin swirl brownies, I cannot wait!

Baked and Wired has become so popular at our hotel that we have even offered specialty cakecups as a sweet treat and welcome amenity for Capella guests.  Be sure to let your Personal Assistant know your preference so they can make sure you have it to enjoy each time you come back.  For more mouth watering updates, be sure to follow Baked and Wired on Instagram.

Like what you see? Stay tuned each month as I share insider experiences and recommendations.  As always, you can follow me, your Capella DC Insider, on Facebook, Instagram and Twitter.

Behind the Scenes at the Rye Bar Cocktail Class

Rye Bar Limeade

This summer the Rye Bar at Capella D.C. introduced its’ signature Cocktail Series, led by head bartender Angel Cervantes.  Held monthly on Saturday’s, this social event is full of cocktail creations, experiments and tastings all while learning the tricks of the Rye Bar trade from Angel himself.  I finally had the chance to attend myself and can’t wait to share a few of my favorite moments:

Rye Bar Limeade

The class consisted of about 15 guests including Angel, spaciously seated in Capella’s luxurious Executive Boardroom.  The first cocktail Angel created to kick off the class was his signature shared “Rye Limeade,” using a fifth of Filibuster Rye and bittersweet red liqueur, Campari.  This concoction was a fan favorite and set the tone perfectly for the rest of the class (see full recipe below).

To be the best at home bartender you need a few simple tools to mix, strain, squeeze, and infuse your cocktail.  Angel supplied all these tools for us to use, which definitely made a difference in the overall flavor and consistency of the cocktail!

Rye Bar Cocktail Series

Without giving too much away, Angel shared with us the four elements of a handcrafted cocktail.  Each one adds depth and flavor that you can’t find on your average bar menu.  There are plenty of amazing places in D.C. to find a fantastic cocktail, but Angel really sets the Rye Bar apart using Rye Whiskey as the focal point, and three other signature elements to naturally balance flavors.  Simultaneously Angel is generating new awareness and likability with Rye cocktails with many cocktailians traveling to the Nation’s Capital.

Rye Bar Limeade

Filibuster Rye 1 ½ oz

Lime Juice ½ oz

Campari ½ oz

Lavender Infused Simply Syrup 1 oz

To reserve your seats at the next Rye Bar Cocktail Class, be sure to contact your Capella Events team at 202-617-2429 or e-mail elisabeth.thomas@capellahotels.com.  Get ready to experience how to create the wow factor in your cocktails and taste flavors that are exciting and unique to your palate.  Following the cocktail class is an excellent 3-course dinner with cocktail pairings in The Grill Room as well a signature Rye Bar takeaway gift!

Summer’s Freshest Food Finds at The Grill Room

The Grill Room Chesapeake Rockfish

When I dine at Capella Washington, D.C.’s The Grill Room, one thing is for certain.  The food put in front of me is always composed of the freshest ingredients available. This summer I’ve had the pleasure to be introduced to a variety of locally sourced dishes that have kept me feeling nutritious and fit!  In the spirit of bikini season and health awareness, I want to take a moment to share three fresh food finds being offered at The Grill Room this summer…

Starter: Roasted peach & burrata with hydroponic lettuce, sprouts and drizzled with lavender honey vinaigrette

This dish is full of sweet and savory flavors, and makes for the perfect summertime appetizer.  The Grill Room peaches are locally sourced from Crown Orchard in Charlottesville, Virginia as well as Fifer Orchards in Delaware.  The Maryland Burrata is a fresh Italian cheese, made from mozzarella and cream from Kreider Farms in Lancaster, PA.

Roasted Peach & Burrata

Lunch Entrée: Jumbo lump crab cake sandwich with tomato, avocado and tarter sauce in between a brioche bun with cracked rye.

This sandwich is full of Chesapeake Bay jumbo lump blue crabmeat from The Crab Place in Crisfield, Maryland. Known for its sweet taste and hearty texture, the meat from the blue crab is a true taste sensation. This premium grade crabmeat consists of whole lumps of white meat from the body of the crab with absolutely no shell or cartilage.  This has to be one of my favorite summer dishes using one of Maryland’s finest treasures.  Enjoy this with a cold glass of La Crema Chardonnay.

The Grill Room Crabcake Sandwich

Dinner Entrée: Chesapeake Bay Rockfish with parsley & celery broth, artichoke & tomato ragout topped with bacon.

Rockfish is the official fish of the state of Maryland, one of Washington, D.C.’s close neighbors.  It is considered a delicacy to many natives due to its firm texture and mild, sweet flavor.  Anything with artichokes in my opinion is absolutely delicious, especially when topped with the tomato ragout, herb and vegetable broth, and a hint of bacon.

The Grill Room Chesapeake Rockfish

I hope you enjoy these wonderful dishes for a quick weekday lunch or weekend date night this summer.  Don’t forget to reserve your seat on the outdoor patio adjacent to the C&O Canal!  For the complete menu, be sure to visit www.thegrillroomdc.com.  For reservations, call 202-617-2424.

 

Tuna Tartar With Coriander Pesto

rsz_thunfischtatar_mama

Because of Dusseldorf’s close ties with Japan, the team at Breidenbacher Hof, A Capella Hotel is always looking for ways to fuse Japanese and German culture together.  Most recently Executive Chef Philipp and Japanese Chef Nao collaborated on a dish with this very thought in mind.  The result, a delicious take on Tuna Tartar featuring a Coriander pesto.

I was lucky enough to try the creation and immediately fell in love.  The exotic and regional ingredients came together beautifully for a delicious take on German-Japanese fusion cuisine.

Are you ready to give it a try?  Even if you can’t join me at Brasserie “1806“ you can enjoy this dish at home by following the recipe below.

rsz_thunfischtatar_mama

Tuna Tartar With Coriander Pesto
for 4 people

Coriander Pesto

Ingredients:
- 1 bunch of coriander
- 1 diced shallot
- 1 diced clove of garlic
- 8 diced, dried and pickled filets of tomato
- soy sauce
- roasted sesame oil
- 25g sugar

Preparation:
First, sweat the shallot with the sesame oil in a pan until it is soft.  Add the garlic and roast everything so that it begins to develop an aroma.  Stir in the tomatoes and sugar.  Once the sugar has dissolved, deglaze the pan with the soy sauce.  Now, let it reduce until it begins to thicken.  Allow mixture to cool as you chop the coriander.  Finally, mix everything together, adding more soy sauce to taste.

Soy Marinade

Ingredients:
- 100ml soy sauce
- 100ml simple syrup 100% (boil water : sugar relation 1:1 up and chilling)
- 50ml rice vinegar
- 50ml water
- 50ml thistle oil (or olive oil)
- mixed baby greens to garnish

Preparation:
Blend all ingredients except for the greens in a blender.  Then toss the marinade with the greens.

Tuna Tatar

Ingredients:
- 400g sushi grade tuna filet
- 1 diced shallot
- 1 lime (use the grate of the peel and the juice)
- ½ bunch of chives, finely chopped
- the above soy marinade
- salt, to taste
- pepper, to taste

Preparation:
Dice the tuna and put it into a bowl.  Add the shallot, chives, grated lime peel and juice.  Add the previously explained soy marinade. Season it with pepper and salt.

Finally, arrange the tartar in middle of a plate, drop the coriander pesto around it and garnish it with the marinated salad.

 

Enjoy!

Screen On The Green At The National Mall

Screen On The Green

Summer has finally arrived and there’s no better place to be than the Nation’s Capital!  Every year I count down the days until summer along with all of the activities it brings.  One of the most popular summer happenings among the locals and visitors alike is Screen on the Green, a chance to watch classic films hosted by HBO and Comcast on a gigantic movie screen on the National Mall overlooking the United State Capitol Building.

Screen On The Green

This complimentary outdoor event goes a little something like this: Gather a few of your friends on Monday night and head to the Mall around 5 or 6 pm to get a good seat.  Bring a blanket (no chairs) and a picnic basket for dinner and some dessert. Next, watch the sunset over the Capitol Building as you anxiously wait for the movie to begin.  My favorite moments are gazing up at the stars while the movie is rolling and seeing all the happy faces surrounding me.  This event makes for a fantastic summer evening and perfect way to enjoy this beautiful landmark, attracting over 15,000 people to each showing since 1999.

The schedule is out for this summer; take a look at the lineup:

July 21 – The Karate Kid (1984)

July 28 – Lover Come Back (1961)

August 4 – Key Largo (1948)

August 11 – A Soldier’s Story (1984)

Screen On The Green 2

The best way to get to the National Mall is by Metro.  The closest stations are Archives/Navy Memorial, Smithsonian and L’Enfant Plaza.  Public parking is very limited in this part of the city.  On-street parking in Washington, DC is restricted during the evening rush hour.

Of course, if you are a guest at Capella Washington, D.C. you Personal Assistant can arrange both the picnic supplies and the ride.  For more information contact your Personal Assistant at 202-617-2400 or e-mail pa.dc@capellahotels.com.

I will be sure to share my visits to Screen On The Green on Twitter, but you can also follow the hashtag #SOTG2014 for updates.

 

The Smithsonian Folklife Festival 2014

Smithsonian Folklife Festival

47 years ago, the first Smithsonian Folklife Festival was initiated in Washington, D.C.  Today, the Festival has become a national and international living cultural heritage expedition, home to over 250 artists and over 1 million visitors from all around the world.  I am so ready for this year’s lineup, kicking off June 25 to 29 and July 2 to 6 on the National Mall.

Smithsonian Folklife Festival

The theme of the program this year will be China: Tradition and the Art of Living and Kenya: Mambo Poa!  The China program emphasizes the themes of BALANCE and REUNION, processes of more profound importance than ever in China.  The program will also feature seasonal festival traditions, emphasize the exuberance of public life, share the meaning and preparation of Chinese foodways, engage visitors in craft and performance workshops, and highlight the country’s cultural diversity.

The Kenya: Mambo Poa program will present the ways in which the people of Kenya are balancing protection of their valued cultural and natural heritage with the challenges and opportunities for change in the twenty-first century.  Festival visitors will be able to interact with exemplary craftspeople who work with everything from clay to soapstone to recycled materials, learn about important fossil discoveries and so much more!

Smithsonian Folklife Festival China

What I love most about the Smithsonian Folklife Festival is the opportunity to meet carriers of cultural traditions in a very personal way.  You will have the chance to ask questions and engage with participants to hear their unique insider stories and experiences.  It amazes me to think how Washington, D.C. has become the quintessential cultural center, home to so many diverse groups.  This Festival is a time to learn and appreciate our fellow Americans and their family sagas from generation to generation.

To get myself ready, I’ve been listening to the Smithsonian Music of China and Music of Kenya playlists.

There is no admission charge to the Festival.  I highly suggest dressing for hot and humid weather- summer will be in full effect!  Parking around the Mall is extremely limited, so you are advised to use Metrorail.  Your Capella Washington, D.C. Personal Assistant is of course on hand to arrange transportation services to and from the Festival as well.  I look forward to seeing you there!