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!

Meet Pastry Chef of The Year, Aggie Chin

Bubble, Pop, Electric

Life is short…eat dessert first!  This is probably one of my favorite mantras.  Following this mantra is especially easy when you have Aggie Chin, creating delicious one-of-a-kind desserts in Capella Washington D.C., Georgetown’s The Grill Room.  But don’t take my word for it!  Chef Aggie, was just named “Pastry Chef Of The Year” by the Restaurant Association of Metropolitan Washington.

Aggie RAMMY SelfieThe Restaurant Association Metropolitan Washington (RAMW) is the regional trade association representing restaurants and the foodservice industry in the D.C. metro area.  The RAMMY Awards Gala honors exceptional ability and accomplishments of the hard-working individuals and the region’s restaurants.  It was truly a wonderful night witnessing Chef Aggie being honored for her dedication to the industry as well as celebrating her remarkable achievements!

Aggie Chin - RAMMY

Chef Aggie has been a mastermind behind delicious and delectable desserts for many years prior to joining our Capella Washington, D.C., Georgetown family.  Aggie spared no time adding whimsical and creative dessert menu options to The Grill Room, welcoming exotic flavors and fresh seasonal mixes to everyone’s palate.  To set a True Capella experience for everyone, Chef Aggie wanted to curate a unique experience for the evolving desserts menu, “My vision for The Grill Room’s new dessert menu matches the welcoming atmosphere of Capella while adding exciting elements reflecting the bustling diverse metropolis of D.C.”

Aggie Chin Headshot

We are all very proud of Chef Aggie’s accomplishments, so I am delighted to share with you an easy spinoff cocktail that draws inspiration from Bubble, Pop, Electric, one of her most popular desserts.

Bubble, Pop, Electric

Make At Home: Bubble, Pop, Electric – The Cocktail (or Mocktail!) – Serves 4

Ingredients:

  • 1 cup (8 oz) of strawberries. Clean and chopped
  • 5 cup of sugar
  • 1 pinch of salt
  • 1 teaspoon of lemon juice
  • A bag of pop rocks candy (Optional)

Preparation:

  • Add all ingredients in a blender and puree together
  • Disperse mixture in a popsicle mold (You can use ice cube trays as well)
  • Freeze in a freezer overnight
  • Rim glass with pop rocks candy
  • Add frozen mixture into a glass and pour over either sparkling water (for a mocktail) or champagne (for a cocktail)
  • Garnish with fresh strawberry

And of course, if you just have to have the real thing, come by The Grill Room and Chef Aggie will share some of her culinary magic with you.  Always save room for dessert!  Enjoy!

Meet Capella Washington D.C.’s General Manager, Marco Bustamante

Marco Bustamante Headshot

I would like to introduce you to the Capella Washington, D.C., Georgetown General Manager, Marco Bustamante.  Marco, a 10 year veteran of the Capella family,  took D.C. by storm, bringing with him a wealth of experience and charisma.

Recently, I had the opportunity to sit down with Marco to get a better idea of why he loves being part of the Capella Washington D.C., Georgetown team.

Marco Bustamante HeadshotWhat do you love most about Capella Washington D.C., Georgetown?

The people.  We have an amazing team with people from all different backgrounds and experiences.  We have a lot of local Washingtonians as part of our staff and I think it brings great soul to the property.

What makes our property unique in D.C.?

The design of our hotel gives guests an intimate, sophisticated, modern, and high tech feel. From relaxing in the Living Room to enjoying a cocktail in The Rye Bar, our guests have the option of feeling like they are in an urban oasis.

You’ve been part of the Capella team for over 10 years, what is your favorite memory?

When I was working in Los Cabos, we had a couple buy-out the entire hotel for their wedding.  We really wanted to make their experience special and unique, so we built a 120-foot long table to host 150 of their wedding guests in an underground tunnel.  The tunnel started from the entrance of the resort and opened up to the front of property.  We strung chandeliers from the ceiling accompanied with drapery all around; it was really beautiful and different.

What new and exciting events can guests expect this summer at Capella Washington D.C., Georgetown?

We recently held Negroni Week, where $1 of each Negroni cocktail sold will be donated to helping aid the victims in Nepal.  We have an employee who is Nepalese and she started a charity fund to help out her homeland, so proceeds will be sent to support relief efforts.  Summer in D.C. is a great time, we are looking forward to our Father’s Day special package, our annual 4th of July Rooftop party, cocktail specials in The Rye Bar, and Chef Ruta has some amazing new brunch items to be enjoyed on our terrace.

What is your favorite thing to do in D.C.?

I love spending time with my two sons and taking them kayaking on the Potomac River.

We are so happy to have you leading the team here at Capella Washington D.C., Georgetown, Marco!  Here’s to another year of creating more True Capella memories!

Images via MoMo Photography