Recap: Capella Pedregal’s 2nd Annual Food and Wine Festival

Capella Pedregal Food and Wine Festival 1

While I am writing this post, exactly two days have passed since our 2nd Annual Food and Wine Festival at Capella Pedregal has concluded.  The event lasted from July 10-13, and I am still in awe of all of the fantastic events, exciting activities, amazing dishes, delicious wines, tasty cocktails and interesting spirits, that I don’t even know where to begin! Capella Pedregal Food and Wine Festival 1Four guest chefs, Kent Rathbun, Dean Fearing, Tim Hollingsworth and Philippe Schmit, along with Capella Pedregal’s Executive Chef Yvan Mucharraz, Pastry Chef Lauren Sung Wong Tee and the entire culinary team, created an unforgettable feast.  140 guests enjoyed a cheese and wine opening event at El Farallon restaurant, country themed beach BBQ party at the Beach Club and pool area, and a truly fantastic gala dinner, which we hosted at our fine dining restaurant, Don Manuel’s.

Capella Pedregal Food and Wine Festival 2Participants attended our Chefs’ cooking demonstrations, where they were able to learn tips and tricks from the best.  We made a Porcini Mushroom-Truffle Risotto (Chef Kent Rathbun); Seared Blue Fin Tuna Tataki with Salmorejo (Chef Yvan Mucharraz), Barbecue Shrimp Taco with Mango Pickled Red Onion Salad (Chef Dean Fearing), Gnocchi Parisian Style (Chef Philippe Schmit) and Shrimp Aguachile with Avocado and Citrus (Chef Tim Hollingsworth).

Capella Pedregal Food and Wine Festival 3Wine tastings included varietals from Duckhorn Vineyards and Vinos Mariatinto.  And tequila tastings featuring varieties from Jose Cuervo taught us everything we always wanted to know about tequila, and more!  For example: did you know that the proper way to drink tequila is to sip it, and not have it as a shot?  Or that añejo tequila has more than 160 aromas, including caramel, vanilla, smoke, fruits and chocolate—just to name a few!

FWF-Cabo-Cheese-Wine2Capella Pedregal Food and Wine Festival 4Our Gala Dinner concluded with a great party and live music by Capella All Stars Band, and fantastic fireworks!

Pictures say more than words, so I’ve included several here, but I invite you to see our Food & Wine photo galleries on our Facebook Page.  The event was fully booked, I recommend you save your seats for the Capella Pedregal Food and Wine Festival 2014 as soon as possible.  We have already announced the dates: July 9-13, 2014!  For more information, please email us at Shirley.DHanks@capellahotels.com.

Resumen: 2º Festival Gastronómico Anual de Capella Pedregal

Mientras escribo este post, han pasado exactamente dos días de la clausura de nuestro 2º Festival Gastronómico Anual en Capella Pedregal. El evento tuvo lugar del 10 al 13 de Julio, y aún estoy asombrada de los eventos, emocionantes actividades, platillos fabulosos, interesantes licores y cocteles así como deliciosos vinos, que no se ni por donde comenzar!

Capella Pedregal Food and Wine Festival 1Nuestros cuatro chefs invitados, Kent Rathbun, Dean Fearing, Tim Hollingsworth y Philippe Schmit, junto con el Chef Ejecutivo de Capella Pedregal Yvan Mucharraz, la Chef de repostería Lauren Sung Wong Tee y todo el equipo culinario, crearon un banquete inolvidable. 140 invitados disfrutaron del evento inaugural con cata de vinos y quesos en el Restaurante El Farallón, La barbacoa en la playa con tema country en el Beach Club y el área de alberca, y una fantástica cena de gala, la cual se ofreció en nuestro restaurante de alta cocina, Don Manuel’s.

Capella Pedregal Food and Wine Festival 2Los participantes asistieron a las presentaciones de cocina de los Chefs, donde pudieron aprender trucos y consejos de los mejores. Cocinamos un Risotto con Trufas de Setas Porcini (Chef Kent Rathbun); Tataki de atún aleta azul braseado con Salmorejo (Chef Yvan Mucharraz), Tacos de camarón en barbacoa con mango en escabeche y ensalada de cebolla roja (Chef Dean Fearing), Gnocchi estilo parisino (Chef Philippe Schmit) y Camarones Aguachile con aguacate y cítricos (Chef Tim Hollingsworth).

Capella Pedregal Food and Wine Festival 3Las catas de vino así como los maridajes incluyeron variedades de los Viñedos Duckhorn y Vinos Mariatinto. Así también tequilas de Jose Cuervo que nos enseñaron todo lo que siempre quisimos saber sobre el Tequila, y mucho más! Por ejemplo: ¿sabías que la manera correcta de beber el tequila es en pequeños sorbos, y no todo de un solo trago? O también ¿sabías que el Tequila Añejo tiene más de 160 aromas, incluyendo caramelo, vainilla, humo, frutas y chocolate? -por nombrar ¡solo algunos!

FWF-Cabo-Cheese-Wine2Capella Pedregal Food and Wine Festival 4Nuestra Cena de Gala concluyó con una gran fiesta y música en vivo a cargo de nuestra Capella All Stars Band y desde luego ¡unos maravillosos fuegos artificiales!

Una imagen dice más que mil palabras, así que les incluyo bastantes en este post, pero los invito a ver las galerías completas de fotografías del evento en nuestra página de Facebook el evento fue un éxito total y no hubo más cupo, les recomiendo que aparten su lugar para el Festival Gastronómico del 2014 tan pronto como les sea posible. Ya tenemos las fechas anunciadas: Julio 9 al 13 del 2014! Para más información, por favor escribanos a: Shirley.DHanks@capellahotels.com.

Capella Pedregal’s Chef Yvan Mucharraz Shares Food & Wine Festival Secrets

Chef Yvan Mucharraz 1

We are just a couple of days short of our 2nd Food and Wine Festival at Capella Pedregal.  I visited our Executive Chef Yvan Mucharraz amidst his final preparations for the event, and he was kind enough to give me a peek behind the curtains on his creations for the festival.

Chef Yvan Mucharraz

Yvan, how would you describe your culinary style?
Mexican style! (smiles).  I’m very proud to be Mexican, I love my culture, ingredients, colors and flavors.  This is my identity, which I try to incorporate in my cuisine daily.  It all started with my grandmother and mother, they are extraordinary in the kitchen, and my first and biggest inspiration.

You developed some of your culinary experience at The French Laundry where you studied under Chef Thomas Keller and Chef de Cuisine Timothy Hollingsworth (who will be a guest chef at this year’s Food & Wine Festival).  What lessons did you take away from your time at The French Laundry?
For me it was the best restaurant I have ever been at; I admire Chef Keller’s philosophy, his vision and care for every single detail.  The commitment to yourself and respect for people and what you do, the sense of urgency…  I learned a lot and I look forward to the opportunity to host Chef Timothy here at Capella Pedregal.

You have been at Capella Pedregal for just over and year and were recently promoted to Executive Chef.  How would you describe your past year at Capella?
Exciting and fast! (smiles again) I learned a lot from Marco Bustamante who used to be our Executive Chef before me, and is now the Food & Beverage Director.  I like to be challenged and this is a great opportunity.

What can we expect from this year’s Food & Wine Festival?
This year we have 4 excellent guest Chefs joining the Festival.  Each will be introducing different techniques and ingredients meant to inspire and engage our guests.  We also have new wine and spirits producers joining us- creating for some exciting pairings.  This event is for our guests.  We want them to have fun, learn something from each other, eat amazing food, and truly experience Cabo San Lucas.

Can you give our readers a little insight into some of the special ingredients you will be using at the festival?
We are preparing several surprises and I can’t wait to reveal them at the event!  For our readers let me share just a few: one of them is a special ingredient I have worked on for a while: agave azul (agave azul is the plant used to make Tequila); we will introduce a variety of Mexican candies, made with the fruit of the Cactus.  We have also been working on our own charcuterie program.  I am making our own style of cured Jamon Iberico, which has been curing for 5 months already, and am saving it for cutting for the first time at the Food & Wine Festival!

You can follow happenings at our Food & Wine Festival on Facebook.com/CapellaPedregal and on Twitter @CapellaPedregal, you can also follow the hashtag #FWFCabo for tweets from the attendants of the festival

Entrevista Previa Al Festival Gastronómico Con Chef Yvan Mucharraz

Chef Yvan Mucharraz 1

Estamos a tan solo unos días de nuestro segundo festival gastronómico en Capella Pedregal. Visité a nuestro Chef Ejecutivo, Yvan Mucharraz, quien se encuentra afinando los últimos detalles del evento, y fue tan amable de dejarme ver detrás de bambalinas la creación de esta edición del festival.

Chef Yvan Mucharraz

Yvan, como describirías tu estilo culinario?
Estilo Mexicano! (sonríe). Estoy muy orgulloso de ser mexicano, me encanta mi cultura, ingredientes, colores y sabores. Esta es mi identidad, la cual trato de incorporar diariamente en mi cocina. Todo comenzó con mi abuela y mi madre, son extraordinarias en la cocina, y mi primera gran inspiración.

Alguna de tu experiencia se desarrolló en el “The French Laundry” donde aprendiste de gente como el Chef Thomas Keller y el Chef de Cuisine Timothy Hollingsworth (el cual será uno de los invitados en el festival de este año). ¿Que lecciones te llevaste de tu época en The French Laundry?
Para mi fué el mejor restaurante en el que he estado; Admiro la filosofía del Chef Keller, su visión y su cuidado al detalle. El compromiso con uno mismo y el respeto a la gente y a lo que haces, el sentido de urgencia… Aprendí mucho en esa época y no puedo esperar a ser anfitrión de el Chef Timothy aquí en Capella Pedregal

Has estado en Capella Pedregal por poco más de un año ya, y ahora como Chef Ejecutivo. Como describirías este año en Capella Pedregal?
Emocionante y veloz! (sonríe de nuevo) Aprendí mucho de Marco Bustamante quien fue Chef Ejecutivo antes que yo y que ahora se desempeña como Director de Alimentos y Bebidas: Me gustan los retos y esta es una gran oportunidad para mí.

Que debemos esperar de Festival Gastronómico de este año?
Este año tenemos como invitados a 4 excelentes Chefs. Cada uno de ellos estará presentando diferentes técnicas e ingredientes que inspirarán y conectarán con nuestros huéspedes. También teneos a nuevos productores de vinos y licores con nosotros – creando algunos maridajes emocionantes. Este evento es para nuestros huéspedes e invitados. Queremos que se diviertan, aprendan de los Chefs, coman fabulosos platillos, y que verdaderamente disfruten de Cabo San Lucas.

Puedes darle a nuestros lectores algún adelanto de los ingredientes que estarás utilizando durante el festival?
Estamos preparando varias sorpresas y no puedo esperar a revelarlas durante el evento! A nuestros lectores déjame adelantarles que uno de los ingredientes en uno muy especial en el cual he estado trabajando ya un tiempo: Agave Azul (la planta utilizada para hacer el mejor Tequila); estaremos también presentando gran variedad de dulces mexicanos, hechos con la fruta de los Cactus. También hemos estado trabajando en nuestra propia cura de carnes frías y embutidos. Presentaremos nuestra propia versión del Jamón Ibérico, el cual hemos estado curando por 5 meses ya, y lo estoy guardando para cortarlo por primera vez durante el Festival Gastronómico!

Puedes seguir las últimas noticias de nuestro Festival Gastronómico en Facebook.com/CapellaPedregal así como en Twitter @CapellaPedregal, también sigue el hashtag #FWFCabo con tweets de asistentes y equipo de Capella durante el festival.

Capella Pedregal’s Red Fizz Cocktail

Capella Pedregal's Red Fizz Cocktail

June is here and we have begun with a serious countdown to our 2nd Annual Food & Wine Festival, A Taste of Capella, which we are hosting at the resort between July 10-14, 2013.  Our team is adding final touches to the program, events, decorations, menus, cocktails, and so on.

I was fascinated by our team at the Don Manuel’s Bar, who has prepared a list of 25 delicious new cocktails, which we will launch at the Food & Wine Festival.  The cocktails are inspired by the classics, but with our signature Capella Pedregal personality.  The cocktail bar theme at the festival will be “New Orleans”, and our team is preparing four unique cocktail bars.  Each bar will be offering drinks featuring either rum, bourbon, rye whisky or Mexican spirits (tequila, mezcal and artisan beers).  All herbs and infusions are made in house, and I have to say, they taste amazing!

Osvaldo Vazquez, the Head Bartender at Capella Pedregal, was kind enough to share with us a recipe for the Red Fizz Cocktail, which we will be serving on our opening night of A Taste Of Capella.

Capella Pedregal's Red Fizz Cocktail

Capella Pedregal’s Red Fizz Cocktail

Ingredients:
-  1½ oz Taylor’s port
-  2 oz Hendrick’s gin
-  2 oz half-half milk
-  2 oz regular milk
-  1 oz citric syrup (we make it at the resort: into 1 glass of water add 1 spoon of sugar and boil it.  Take it off the flame and add to it skin peels of 1 lime, 1 lemon, 1 orange and 1 grapefruit and let is stand for one day.)
- ½ oz of lemon juice
-  1 egg white
-  1 star anise for garnish
-  2 ice cubes

Preparation:
Add all the ingredients, excluding the port, into a pint glass and top with ice.

Cover with tin glass and shake strongly for 60 seconds.

Place ice cubes into the old fashioned glass and add port.

Strain the contents from the pint glass into to the old fashioned glass very slowly.

Garnish with anise star.

Salud!

For more information and reservations for our Food & Wine Festival, please visit our website here.

2nd Annual Food and Wine Festival at Capella Pedregal

Food and WineFestival Capella Pedregal

We are about three months away from Capella Pedregal’s 2nd Annual Food and Wine Festival, A Taste of Capella, but the preparations for it are already underway!  This upcoming July 10-13 we will be hosting renowned Chefs and lovers of sun, fun and of course, fine eating.

During our four day gastronomic festival you will be able to meet, interact with and enjoy exquisite cuisine by acknowledged culinary masters, among them Chef Kent Rathbun of Abacus, Chef Dean Fearing of Fearing’s, Chef Tim Hollingsworth of French Laundry, Philippe Schmit of Philippe’s, and our own Executive Chef, Yvan Mucharraz and Pastry Chef Lauren Sung Wong Tee.

Last year’s Food and Wine Festival was an amazing success.  I can still remember some of the fantastic dishes we tasted, and how fun it all was; it felt like visiting the chefs at their summer home, having fun on the beach while cooking, grilling and tasting amazing food, wine and spirits under the stars.  I can only imagine what surprises are in store for guests this year!

Food and WineFestival Capella Pedregal

Marco Bustamante, our Food and Beverage Director, and a curator of the Food and Wine Festival, A Taste Of Capella, explained that this year the guests will be able to participate at a wine reception with the celebrity chefs at the El Farallon terrace, attend cooking demonstrations, partake in a Tequila seminar, enjoy a barbecue party, attend a gourmet five-course dinner and attend an after-party with the featured chefs!  All in just a few days!

In the following weeks I will be talking with each of the Chefs about their plans for the event—and of course I’ll share it all here.  If you have any questions that you would like me to ask our Chefs, please leave a comment below!

To learn more about the event, and see the special Food and Wine Festival Package we have prepared for the occasion, please visit our website.