After a long hiatus, we are back to give you updates on happenings at the villa from record snow storms to our latest guests. But most importantly, the amazing experience we had — and hope to continue to have — with a guest chef at Villa Cappelli.
Topics we cover:
- We hosted our annual Thanksgiving dinner at the villa where we cook the turkeys in the wood burning oven
- Why Italians love our mashed potatoes
- Our guest chef Teresa who we had visiting us for a month and half
- How we started our special international food nights at Villa Cappelli
- Our Teresa, from Pasadena, California, found us through our friend Hillary
- How this lead us to want to develop a program at the villa
- A chef can come and stay at the villa for a week or month or whatever works and help us create these special events
- If you are interested or know anyone who might be interested, please send them to our Facebook group Villa Cappelli Guest Chef or email us info@villacappelli.com
- Some of the first special night's drinks included:
Villa Cappelli Margarita
Invented in 1941 in Mexico, when one afternoon, a bartender made a special cocktail for Margarita Henkel, the daughter of the German ambassador. Includes tequila, triple sec homemade lime juice, homemade sour mix, salt.
- 2 oz Tequila
- 1 oz Lime juice
- 1 oz Cointreau or any orange liquor
- Salt (optional)
- Rub the rim of the glass with the lime slice, then roll in salt so the glass is rimmed with the salt. Fill with ice.
- Shake the other ingredients with ice, then pour into your glass. Garnish with a lime slice if you like.
Brown Derby
This cocktail inherits its name after the famous hat-shaped Los Angeles diner where it was created. This refreshing drink is made with bourbon, honey, and grapefruit juice.
- 1.5 oz Bourbon
- 1 oz Fresh grapefruit juice
- .5 oz Honey syrup
- Add all the ingredients to a shaker filled with ice. Shake, and strain into your glass.
- Garnish with a grapefruit wedge or twist.
California Collins
Mixologist Ryan Fitzgerald created this drink for the San Francisco Slow Food Festival. It's made with lemon verbena or lemon grass, gin, apple juice and soda.
- 8 fresh lemon verbena leaves o
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