Chef Kent Rathbun’s Upcoming Visit To Capella Pedregal

The entire team is looking forward to the upcoming Food & Wine Festival at Capella Pedregal, happening between July 11-15, where Chef Kent Rathbun will be, along with Johnny Iuzzini, Kevin Rathbun and Capella Pedregal’s Executive Chef Marcho Bustamante, creating a unique culinary experience for our guests.  I had a chance for a quick conversation with Chef Kent, who gave me a little bit of an insight into the upcoming event.

Can you tell us what can the guests of Capella Pedregal’s Food & Wine Festival expect from the event?
Well, I think they can expect and unbelievable weekend of fantastic food, wine, service, and most of all, an amazing environment.

What will you personally be preparing at the festival?
Our famous signature dish, Lobster Scallion “Shooters”, and Molasses Glazed Pork Belly with Texas Peach Molasses Sauce, Charred Corn with Cotija and Queso Crema.

To which part of the event are you looking forward the most?
Beachside dinner, but I always look forward to collaborating with other chefs.

How would you describe your cuisine?
We do a variety of global eclectic foods, with an emphasis on Texas Style cooking.  I love the grill and smoker.

Where and how do you get the inspiration when creating new dishes?
I look at other restaurants and other chefs.  I love to look at new products and being able to be creative.  I travel the world and get creative ideas, which keeps my juices flowing.

What is your favorite ingredient to cook with?  Do you use any Mexican spices in your day-to-day cooking?
My favorite ingredient to cook with is salt; I use all types of salt including sea salts from around the world.  I love cooking with Mexican spices and I daily use chili powder, coriander, cilantro lime, jalapeño, Serrano, Poblano, dried chili and Mexican Oregano.

Do you like Mexican food? What is your favorite dish?
I love Mexican food! Anytime I am in any Mexican city, I just have to have some street tacos.

Do you have any Mexican dish in the menu of your restaurants?
Absolutely, we feature sopes, empanadas and tacos.

Have you been to Cabo or Mexico before? What do you like best about it?
Yes, I like Capella the best. It is like a home away from home. One of the only places in the world I never want to leave.

Thank you Kent! I look forward to welcoming you at the upcoming Capella Pedregal Food & Wine Festival, and above all – tasting your fabulous cuisine!

 

P.S. If you’d like to learn more about our upcoming Food & Wine Festival, you can get more information and make reservations here: http://www.capellahotels.com/cabosanlucas/food-and-wine-festival-,dining_viewItem_43-en.html

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