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.

Sommer Cocktails in der Capella Bar

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Hier in der Capella Bar des Breidenbacher Hofs gibt es immer neue Sommer Cocktails zum Probieren.  Kürzlich saß ein Hotelgast an der Bar und sah dabei zu, wie unser Barkeeper Marc seine neusten Sommercocktails austestete.  Marc, der direkt das große Interesse des Gastes erkannte, lud den Gast dazu ein, eine seiner Kreationen zu verköstigen und dann sein Feedback dazu abzugeben. Zusammen stimmten Marc und der Gast den Cocktail ab, bis beide sich einig waren, dass der perfekte Sommercocktail kreiert worden war.

Der Cocktail, den der hilfsbereite Gast kurzerhand Limón à la Romana benannte, ist nun ein neuer Cocktail auf unserer Bar Karte.  Und zu Eurem Glück habe ich das geheime Rezept direkt gesichert!

sommer cocktails

Limón à la Romana

Zutaten:

  • 4cl Adler Gin
  • 1cl Dom Benedictine
  • 1cl Limoncello
  • 1cl Zuckersirup
  • 2cl Zitronensaft
  • Einige Salbeiblätter

Zubereitung:

Gebt alle Zutaten, ausgenommen der Salbeiblätter, in einen Boston Shaker und fügt einige Eiswürfel hinzu.  Pflückt die Salbeiblätter in kleine Stücke und mixt diese zusammen mit den restlichen Zutaten in dem Shaker.  Ihr werdet sehen, dass die Salbeiblätter nun schon klein sind, aber sie werden dem Cocktail ein wundervolles Aroma geben, wenn Ihr sie durch ein Sieb in den Cocktail drückt.

Wenn Ihr mich fragt, ist die beste Art diesen Drink zu servieren ein Cocktailglas.  Gebt die Mischung in ein schönes Glas und garniert den Cocktail mit einem Salbeiblatt.

Zuletzt kommt das Wichtigste:  Genießt Euren erfrischenden Sommerdrink!

Ich kann es kaum erwarten, Euer Feedback zu erhalten!

Descubriendo Los Vinos Mexicanos

Mexican Wines

Cuando la gente piensa en México, vienen a la mente nuestras playas, sol, artesanías, tacos, tequila… pero no muchos saben que México está adquiriendo cada vez más reconocimiento por su excelente producción de vinos y renombrados viñedos. La cultura vinícola está creciendo alrededor del país, y he pensado que Agosto, la época de la vendimia, sería un momento perfecto para hablar de vinos con el gerente de alimentos y bebidas de Capella Ixtapa Miriam Vasquez. A continuación un extracto de la conversación donde ella y nuestros chefs me recomiendan vinos mexicanos así como su perfecto maridaje tanto para verano como otoño.

Mexican WinesMiriam, nos puedes compartir un poco de tu conocimiento sobre los vinos mexicanos?
Como Ixtapa Zihuatanejo tiene un clima tropical, nuestros huéspedes tienden a elegir más el tequila y el mezcal, pero siempre disfrutan también una buena copa de vino. Algunas de las variedades de vino más famosas de México son el Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Nebbiolo y Tempranillo. En los últimos años, especialmente en zonas tropicales como Ixtapa, los vinos refrescantes y afrutados como los blancos y los rosados se han vuelto muy populares.

Cual sería tu vino mexicano favorito de este verano?
En Capella Ixtapa tenemos una extensa carta de vinos, entre los vinos mexicanos, resaltaría un par: el primero el Madero 2V, de Casa Madero, el cual es aromático y frutal, y perfecto para maridar con ensaladas y pescado. Y el otro sería el Gabriel de Adobe Guadalupe, el cual es intenso, bien balanceado y maravilloso para maridar con los platillos y cortes selectos que ofrecemos para cenar en nuestro restaurante A Mares.

En que te basas para seleccionar vinos para nuestra cava?
Siempre buscamos vinos jóvenes, ligeros y frutales; y partiendo de eso, complementamos la selección con vinos que pueden satisfacer hasta los más exigentes paladares y desde luego maridarse con platillos más complejos. Desde luego los vinos que se disfrutan más en un clima cálido como el de Ixtapa son siempre una prioridad. Dependiendo la temporada agregamos algunos vinos que acompañen a la perfección los cambios de temporada que nuestros restaurantes tienen también en sus menús.

Mexican WinesQue platillos y maridajes recomiendas este otoño en los restaurantes de Capella Ixtapa?
Recomiendo ampliamente las costillas de A Mares, un delicioso platillo cocinado lentamente en su propio jugo, y acompañarlo con una copa de Cabernet Sauvignon de Casa Grande. O probar la complejidad del Chardonnay de la misma vinícola, junto con los mariscos ofrecidos en nuestro Mercado de Mariscos.

Cómo te gusta disfrutar tu vino?
Para mí personalmente, la mejor manera de disfrutar un vaso de vino es durante la cena, en una hermosa velada, y lo más importante, excelente compañía.

Para más información sobre los restaurantes de Capella Ixtapa así como reservas, por favor visita nuestra página web.

 

 

Old World Spice And Wine At Capella Singapore

Meryem

This August, it’s all about spices at Capella Singapore.  I am very excited as we prepare for the Old World Spice and Wine Tasting Experience happening from the 29th of August through the 1st of September.

Meryem

One of the things I am looking forward to is to try the cuisine of our guest chef, Meryem Cherkaoui.  Chef  Cherkaoui  is a Moroccan chef, who has spent many years in France perfecting the exquisite French cooking techniques and incorporating the flavors of Moroccan cuisine.

Having visited Africa once on a holiday, I can well attest to the vibrant flavours and aromas that arise from all the exotic spices used in their cooking.  As such, I am truly anxious to savor the flavors of Morocco made with the intricacy and delicacy of the French kitchen.

Old World Spice And Wine Event At Capella Singapore

The other person I am very excited to meet at the Old World Spice and Wine Tasting Experience is Nora Gasparini, a perfumer who specialises in creating bespoke perfumes and fragrances for people.  Nora is based in Bali, which is home to the exotic scents also used by prestigious beauty brands such as Hermes and Dior.  I was thrilled to learn that she was no stranger to these exclusive spices and also uses them in her work.

What is particularly exciting about Nora is that, in line with the gourmet spice and wine event, she is bringing a selection of spice infusions created from edible spices.  Imagine being able to create your own special perfumes from ingredients in the kitchen!

One of the main highlights in the series of events is the Old World Spice and Wine Tasting Experience taking place throughout the grounds of Capella Singapore on Saturday the 31st of August from 11:30am to 5:00pm.  Chef Mereyem, together with the chefs at Capella Singapore, will be creating different stations featuring tapas made with spices from various parts of the world.  These tapas will also be paired with a selection of 26 rare Old World wines.

To add to the festivities, Nora will also have a station set up where she will be able to do personal consultations on creating unique scents and perfumes for each person.

Old World Spice and Wine at Capella Singapore is definitely an event to look out for.  I am eagerly waiting in anticipation for all the four days of exciting and epicurean adventures.

If you are interested in learning more about the event, please contact The Knolls at +65 6591 5046 or email knolls.singapore@capellahotels.com.  Hope to see you there!ND

The Grill Room: A Transformation

The Grill Room

I will never forget the preopening phase of Capella Washington, D.C., Georgetown and all the incredible work that was put in to creating this magnificent property.  Being a food and restaurant lover, I was also interested in the creation of The Grill Room and how exactly the designers would transform an empty space into an ultra-luxury restaurant.  I began to take short videos of the construction back in December. Each week I would take another video in the same place and throughout the different spaces so I would be able to create a time lapse when The Grill Room was complete.  Never could I have imagined that the space would turn out as spectacularly as it has!

The Grill Room

It is great to now see The Grill Room (and The Rye Bar) bustling with action from locals and visitors alike.  Executive Chef, Jakob Esko and his skilled culinary team are spinning out local contemporary American dishes and specializing in, bone-in meats and side table preparations that have to be experienced.  I can’t wait for you to have a taste for yourself!

But in the meantime take a look at what went into creating this signature space:

www.thegrillroomdc.com
Reservations: 202-617-2424

Getting To Know Eric Guth, EAM of Food & Beverage

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Not too long ago, the team here at Capella Singapore welcomed our new Executive Assistant Manager of Food and Beverage, Eric Guth.  He hails all the way from France, a fairly long way from our little island here in Asia.
Just recently, I had the wonderful opportunity to have a chat with him and to find out his thoughts on working in Asia.

What do you like about working in Asia?
I’ve always wanted to come out to Asia!  My Grandfather and Uncle had visited and experienced the culture and would return with such amazing stories.
Now that I’m here I have to agree.  Asia is truly a continent of opportunity and it’s growing very fast, especially economically.  The countries and people here are creative and competitive and there are so many different cultures, each with their own special traditions which are reflected in their food, beverage, art, architecture and so on.  It is a very different experience altogether!

What was your biggest “surprise” coming to Asia?
Everything was surprising!  The smells and the sights – it’s a completely different environment from home.  The Asian way of life is always bustling and always alive.  You can go out at any hour of the day, even in the middle of the night and you can still find a café or eatery that is open and bustling with business.
I was also surprised and impressed by the Asian people.  Culturally they are very caring with a strong sense of community and tradition.

What do you find most interesting about Singapore?
I think Singapore is exciting because the entire city itself is so multi-cultural and cosmopolitan.   It’s amazing how fast the people here adopt different cultures from the rest of the world.  Moreover, everything around here is so organised and efficient.

You are the Executive Assistant Manager of Food and Beverage, so I have to ask, what is your favourite local cuisine?
Something I’ve noticed is that Singaporeans love their food.  I think it’s amazing how some of the local hawkers (non air-conditioned food centres) here have been in operation for two or three generations.  They cook from secret recipes that have been passed down through the generations.
My favourite local dish would have to be Roti Prata (an Indian fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry).  I find Roti Prata is absolutely fascinating because of the way it is made – when it is fresh, it has many layers, almost like a puff pastry.  Plus, you get to eat it with your fingers!
The other cuisine I really enjoy here is Chinese food, which I feel is an extremely refined cuisine because it is very product driven and there is a large variety.  I love the simple dishes such as a steamed fish with a good soy sauce.  Soy sauce, I have to say, is a lot like wine; not just because it’s made from fermented beans, but because it is so nuanced!  Different flavours and ingredients and mixtures produce different consistencies and grades of soy sauce.

What is it like being the EAM of F&B at Capella Singapore? 
It’s amazing and exciting. The hotel itself is a landmark with its amazing architecture and concept.  Rarely do you find a beautiful stately colonial building blended so nicely with modern architectural curves and designs.
More importantly, I believe that the people who work here and the quality of the product that we offer here are really great. Capella Singapore has got unbelievable potential and I’m proud to be part of the best hotels in Asia.