Discover the Capella Washington, D.C. Farmers Market In Georgetown

I am beyond thrilled to share with all of you Capella Washington, D.C., Georgetown’s newest experience – our very own Farmers Market!  Being an advocate of local farmers and promoting farm-fresh, locally sourced, and seasonal produce, I am extremely proud that we are able to launch this True Capella experience for everyone in D.C.!


With The Grill Room’s renowned Executive Chef, Frank Ruta has partnered with Northern Neck Farms of Northern Virginia to create this Farmers Market in Georgetown.  Our mission is to educate the local community about fresh food, environmental issues, and provide opportunities for local farmers. The hope is to build a platform that will help promote a healthy lifestyle for all, while also providing tantalizing products.

David Blair, owner of Northern Neck Farms, shares, “We enjoy experiencing the fresh produce that we bring to all our restaurants we serve, especially The Grill Room. Being part of the Farmers Market at Capella is beyond anything we expected and we look forward to engaging with everyone in the heart of Georgetown.”


The Farmers Market at Capella will run from 9am – 1pm on the2nd and 4th Saturday of each month through the end of October.  Guests and locals can expect to see fresh blackberries, eggplant, cucumbers, seasonal tomatoes, and so much more!  You will find the Farmers Market next to the hotel, along the historic C&O Canal.  Come spend your Saturday morning with Capella Washington, D.C., Georgetown and enjoy the local food movement.



 The Farmers Market at Capella D.C. will continue to be held on the following Saturdays:

  • September 19, 2015
  • October 3, 2015
  • October 17, 2015
  • October 31, 2015

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If you haven’t had a chance to visit, e sure to mark your calendar for the remaining dates of the season.  I am looking forward to the community coming together to share their photos and recipes with everyone.  Don’t forget to tag @CapellaDC so that I can share your Farmers Market fun with the rest of the community!

Getting To Know Mexican Wines With Miriam Vazquez

When thinking of Mexico, most people think of our beaches, sun, arts and crafts, tacos, tequila, … not many know that Mexico is getting more and more famous for our excellent wines and renowned vineyards.  The wine culture is growing nation wide, and I thought August, the time of wine harvest, would be the perfect time to talk about wines with Capella Ixtapa’s Food & Beverage Manager, Miriam Vazquez.  Read our conversation about Mexican wines and food pairings she and our Chef recommend for summer and fall.

Mexican WinesMiriam, can you share with us some insights into Mexican wines?
Because of Ixtapa Zihuatanejo’s tropical climate, our guests tend to opt in more often for tequila and mezcal, but they do love a good glass of wine as well.  Some of Mexico’s best-known wine varieties are Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Nebbiolo and Tempranillo.  In the last few years, especially in the tropical areas like Ixtapa, refreshing and light white fruity wines and rosès have become popular.

What are your favorite Mexican wines this summer?
At Capella Ixtapa we have an extensive wine list.  Among the Mexican wines I’d highlight two of them; one is Madero 2V, from Casa Madero, which is aromatic and fruity, and perfect for pairings with salads and fish.  The other favorite this summer is Gabriel from Adobe Guadalupe, which is intense, well balanced and is wonderful for pairings with selected dishes and cuts that we offer at A Mares restaurant.

What is your guiding principle when selecting wines for our wine cellar?
We are always looking for young, fruity and light wines; and from there we complement the selection with wines that can satisfy even the most demanding palate and pair with complex dishes.  Of course wines that are best enjoyed in the warm climate of Ixtapa are always a priority.  Seasonally we add new wines that will perfectly accompany new seasonal dishes on our restaurants’ menus as well.

Mexican Wines

Which food and wine pairings do you recommend at Capella Ixtapa’s restaurants this fall?
I would recommend the Short Rib of A Mares, a delicious dish cooked slowly in its own juice, and accompany it with a glass of Cabernet Sauvignon by Casa Grande.   Or taste the complexity of Chardonnay from the same vineyard, together with seafood offered at the Seafood Market.

How do you enjoy wine?
For me personally the best way to enjoy a good glass of wine is during dinner, on a very nice evening, and most important: good company.

For more information on Capella Ixtapa’s restaurants and reservations please visit our website.

Descubriendo Los Vinos Mexicanos

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.



Washington D.C. Restaurant Week 2013 & Yellow Corn Soup

We might be more than half way through August, but Washington D.C. Restaurant Week 2013 is just getting started!  Beginning today, over 240 Award Winning Washington D.C. restaurants will be serving up specialty three course menus during lunch and dinner.  Each lunch costs just $20.13 and dinner is $35.13.  Restaurant week is one of the best opportunity’s to try out new restaurants at affordable prices.  Of course I’m most excited to announce that The Grill Room at Capella Washington, D.C. will be one of the participating restaurants.  The Grill Room’s Executive Chef, Jakob Esko and the rest of the team are excited to share their Contemporary American inspired menu, featuring organic seasonal ingredients with attendees.

I had the gracious opportunity to step in the kitchen during the menu planning & preparation stages to see what was cooking.  One dish that had me intrigued was the making of the Yellow Corn Soup.  I couldn’t take my eyes off the colossal amount of fresh corn on the cob, fennel, leaks and garlic just simmering away- the aroma was magical!  The colors and combination of flavors was unforgettable and blended perfectly together.  I could not help but ask Chef Jakob for the recipe, and he was kind enough to share it.

 Washington D.C. Restaurant Week 2013

And here it is, for you as well–

15 ears corn
4 bulb fennel
2 bunch leek
Chicken st0ck ¾ gallon
2 qt cream
1 oz. cumin
1 oz. curry
1.2 oz. smoked paprika
1.4 oz. cayenne
4 cloves garlic
½ lb. butter

Dice and then sweat the garlic, leeks and fennel in a pot until translucent.  Add corn and season with paprika, cumin, curry, cayenne and salt.  Cook for 5 minutes.  Add enough chicken stock to almost cover the corn.  Bring to a boil.  Add 2 quarts cream and bring to a boil.  If soup is too liquidy, let it reduce until slightly thickened consistency.  Blend well and strain through a fine-meshed strainer.

For those of you who are not here with us in Washington, D.C. I highly suggest trying this recipe at home.  To all the locals, I encourage you to make your reservations and join us as we celebrate the kickoff of Summer Restaurant Week starting today through August, 30th!

For reservations, please click here or call The Grill Room at 202-617-2424.

Lunch Menu

Dinner Menu

Salad Bouillabaisse At Breidenbacher Hof

If you ever had the pleasure of visiting the Mediterranean or are simply a lover of food, you are undoubtedly familiar with the Provençal fish soup, Bouillabaisse.  Based on this delicious French dish, Breidenbacher Hof’s Executive Chef Philipp Ferber created an exciting interpretation: Salad Bouillabaisse.  And while it is a salad, the seafood is the star.  I fell in love with it at first bite and knew that I absolutely had to share the recipe with you.   There are several steps to the creation of this dish, but don’t be intimidated!  It is well worth the effort and your guests will be impressed.

Salad Bouillabaisse

Saffron Fumet

– 100 ml white wine
– 50 ml Pernod
– 50 ml Noilly Prat
– 50 ml port wine (white)
– 500 ml fish stock
– 1 g saffron
– 100 g fennel, julienned
– 80 g onion, julienned
– 3 plum tomatoes, diced
– 2 sprigs of basil
– 250 g butter
– Fleur de Sel (sea salt)
– sugar
– fresh ground pepper

First, sweat the fennel and the onions in a pan until they are soft and develop a flavor.  Now, add the tomatoes and basil, fry them slightly and deglaze them with the white wine, Pernod, Noilly Prat and port.  You have to cook everything until a syrup arises.  Then add the fish stock and continue to cook at low temperature for 10 minutes.  Next filter it through a colander and season to taste.  Use the butter to make it creamier.

Sauce Rouille

– 1 kg mealy potatoes
– 8 egg yolks
– 2 braised red pepper, puréed
– Cayenne pepper
– Maldon Sea Salt
– 1l olive oil

Boil the potatoes as usual.  Afterwards, mash the potatoes and put them into a mixer. Step by step, add the other ingredients, the olive oil at last until a homogeneous texture is reached.

Basil Pesto

– 1 bunch basil
– 1 clove of garlic
– 50g roasted pine nuts
– 50g grated Parmesan
– 120ml olive oil
– Fleur de Sel
– fresh ground white pepper

Combine the garlic, pine nuts, Parmesan and olive oil in a mixer until a uniform consistency is achieved.  Add the leaves of basil and mix until blended.  You have to pay attention: If you mix basil too long, it will become bitter.  Season it with Fleur de Sel and pepper.


– 200ml apple juice
– 100ml white balsamic vinegar
– 100ml vegetable stock
– 2EL mustard
– 1EL honey
– 100ml grape seed oil
– 100ml hazelnut oil
– 100ml olive oil
– salt
– pepper
– sugar

Mix everything except for the three types of oil. Add them step by step at last. Season to taste!

Salad Bouillabaisse

– 1 red pepper
– 1 yellow pepper
– 1 zucchini
– 1 bunch green asparagus
– the created basil pesto, vinaigrette, saffron fumet and sauce rouille
– 240g roasted halibut
– 240g roasted salmon
– 240g scallops
– 4 tentacles of octopus
– 9 razor clams
– 1 sprig of rosemary
– 1 sprig of thyme
– 1 slice oven-toasted bread per person
– If you like an assortment of herbs for garnish

Grill the vegetables first and let them cool down to room temperature. Now, marinate the lettuce with the vinaigrette and some pesto. Sear the fish and scallops in a pan and aromatize them with the herbs except for the razor clam and octopus, which you have to cook in the saffron fumet for a short time.

Finally, it is time to plate! Present the salad and the grilled vegetables on four plates. Spread the fish with pesto and arrange it with the octopus and the scallops on the salad. Last but not least, beat the saffron fumet until it’s fluffy and arrange it on the salad. The roasted bread and the Sauce Rouille are presented separately.

Hopefully you didn’t find yourself too intimidated by this recipe.  But if so, you can always come into Breidenbacher Hof’s Brasserie “1806” and let the chefs do the hard part while you sit back and enjoy.

Bon Appetit!

Salat Bouillabaisse Bei Breidenbacher Hof

Wer schon einmal Urlaub am Mittelmeer gemacht hat, oder ein leidenschaftlicher Esser ist, kennt zweifellos auch die provenzalische Fischsuppe, die Bouillabaisse. Auf der Basis dieses leckeren französischen Gerichts hat unser Küchenchef im Breidenbacher Hof Philipp Ferber eine spannende neue Interpretation kreiert: den Salat Bouillabaisse. Wie beim Original stehen natürlich auch hier  die Meeresfrüchte im Vordergrund. Schon beim ersten Bissen habe ich mich in das Gericht verliebt und wusste, dass ich das Rezept mit Euch teilen muss. Es ist ein langer Weg bis zum fertigen Salat, aber lasst Euch davon nicht einschüchtern! Der Aufwand lohnt sich und Eure Gäste werden begeistert sein.

Salad Bouillabaisse

Safran Fumet

– 100 ml Weißwein
– 50 ml Pernod
– 50 ml Nolly Prat
– 50 ml Portwein weiß
– 500 ml Fischfond
– 1 g Safran
– 100 g Fencheljulienne
– 80 g Zwiebeljulienne
– 3 Flaschentomaten gewürfelt
– 2 Zweige Basilikum
– 250 g Butter
– Fleur de Sel
– Zucker
– Pfeffer aus der Mühle

Fenchel und Zwiebeln in einem Topf weichschwitzen, bis sich das Aroma entwickelt. Nun Tomaten und Basilikum hinzugeben, weiter anschwitzen und mit Weißwein, Pernod, Noilly Prat und Portwein ablöschen. Weiter einkochen, bis ein Sirup entsteht. Dann den Fischfond dazugeben und bei wenig Hitze 10 Minuten köcheln lassen. Im Anschluss wird alles durch ein Sieb passiert und die Fumet abgeschmeckt. Um den Sud etwas sämiger zu machen, wird der Fond mit der Butter aufmontiert.

Sauce Rouille

– 1 kg mehlige Kartoffeln
– 8 Eigelb
– 2 geschmorte rote Paprikas, püriert
– Cayenne-Pfeffer
– Maldon Sea Salt
– 1l Olivenöl

Die Kartoffeln wie gewohnt kochen. Anschließend mit einer Kartoffelpresse stampfen und die gesamte Masse in den Mixer geben. Nach und nach die anderen Zutaten beifügen, zuletzt das Öl und so lange mixen, bis eine homogene Masse entstanden ist. Nun kann abgeschmeckt werden.

Basilikum Pesto

– 1 Bund Basilikum
– 1 Zehe Knoblauch
– 50g geröstete Pinienkerne
– 50g geriebener Parmesan
– 120ml gutes Olivenöl
– Fleur de Sel
– weißer Pfeffer aus der Mühle

Knoblauch, Pinienkerne, Parmesan und Olivenöl mit einem Mixer zu einer homogenen Masse pürieren, die Blätter des Basilikum zuletzt hinzufügen und ebenfalls kurz pürieren (nicht zu lange, da es sonst bitter wird). Jetzt nur noch mit Fleur de Sel und Pfeffer abschmecken.


– 200ml Apfelsaft
– 100ml weißer Balsamico
– 100ml Gemüsefond
– 2EL Senf
– 1EL Honig
– 100ml Traubenkernöl
– 100ml Haselnussöl
– 100ml Olivenöl
– Salz
– Pfeffer
– Zucker

Alles, bis auf die Öle, zusammen mixen. Nach und nach die Öle hinzufügen und abschmecken.

Salat Bouillabaisse

– 1 rote Paprika
– 1 gelbe Paprika
– 1 Zucchini
– 1 Bund grüner Spargel
– wie soeben vorbereitet Basilikum-Pesto, Vinaigrette, Safran Fumet, Sauce Rouille
– 240g Heilbutt
– 240g Lachs
– 240g Jakobsmuscheln
– 4 Arme Pulpo
– 9 Schwertmuscheln
– Jeweils ein Zweig Rosmarin und Thymian
– 1 Scheibe geröstetes Brot pro Person
– Bei Bedarf verschiedene Wildkräuter zum dekorieren

Vorweg das Gemüse grillen und auf Zimmertemperatur abkühlen lassen. Für das Dressing die Vinaigrette mit etwas Pesto vermengen und den Salat damit marinieren. Nun die Fischfilets und Jakobsmuscheln anbraten und mit den Kräutern aromatisieren. Schwertmuscheln und Pulpo werden nicht mitgebraten, sondern kurz im Safransud einmal aufgekocht.

Nun kann auch schon angerichtet werden. Salat und Gemüse auf vier Tellern portionieren. Die Fischfilets einfach mit etwas Pesto bestreichen und mit Pulpo und Muscheln auf dem Salat drapieren.  Zuletzt den Safransud mit einem Mixer schaumig schlagen und über den Salat geben. Dazu Sauce Rouille und Röstbrot separat reichen.

Hoffentlich lasst ihr Euch nicht einschüchtern von dem Rezept. Wenn ja, könnt ihr natürlich auch in die Brasserie „1806“ im Breidenbacher Hof kommen, Euch zurücklehnen, unsere Köche die Arbeit machen lassen und einfach genießen.

Bon Appetit!