Cocktail Secrets From Capella Pedregal’s Osvaldo Vazquez

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I recently spent some time with Capella Pedregal’s Mixologist, Osvaldo Vazquez, so I could discover the cocktail secrets behind his deliciously crafted drinks as well as to get more of an inside scoop on the upcoming A Taste Of Capella, Food & Wine Festival next month.

Osvaldo has gained national and international recognition as a premier mixologist and is known as a pioneer in Cabo San Lucas for his “cutting edge” cocktails using homemade and seasonal ingredients.  His barrel-aged cocktails and his “house made bitters” are not to be missed.

CI – Hi Osvaldo!  I am becoming your #1 fan! There is not one cocktail you’ve made that I have not enjoyed!  Please, tell us the secret behind your signature cocktails.

O – Thank you! For all our cocktails, we use local and organic ingredients and first class beverages, but what makes the difference is that the cocktails are truly hand crafted. The team and I spend many hours creating bitters, infusing tequila, mezcal and bourbon with unique ingredients that will later be aged in our barrels.

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CI – WOW! Tell me more about the Capella bitters!

O-Well, first you have to understand what a bitter is. A bitter is like vinegar the chef uses to add a little flavor to his food. The flavor of a homemade bitter is unique and gives that special touch to our cocktails.  During the last year and a half, we have created over 15 different flavors of bitters, such as chocolate, lavender, lemon and orange.

To make the bitters, we work with a distillery in Todos Santos that provides us with 100º proof corn spirits.  We select the “ingredients” to infuse with the spirits, such as cherry wood, orange pill, tree bark, etc.  Then we start with our filtering processes and the results are phenomenal.

CI – Tell us, what should we expect regarding cocktails at the upcoming A Taste Of Capella, Food and Wine Festival?

O – This year, we will focus much more on cocktails and thanks to the participation of Ulysses Vidal of Employees Only in New York City , we will have a new class called the Crafted Cocktail.  In his demonstration he will hand create crafted spirits influenced by the 1920s and 1930s.  Throughout the festival our guests will enjoy crafted beers, tequila from our barrels and of course, some special signature cocktails specially created for the festival.

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CI – Osvalso, thank you so much for taking the time to share the inside of your creations with us! I am sure our Capella blog-readers are as eager as I am to see what is still to come!

Los Secretos De Cócteles De Osvaldo Vazquez De Capella Pedregal

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Hace poco estuve con el Mixólogo de Capella Pedregal, Osvaldo Vázquez, para poder descubrir los secretos de coctel detrás de sus bebidas deliciosamente elaboradas y para conseguir una primicia sobre, Sabor a Capella, Festival de Comida y Vino en Capella Pedregal que se llevará a cabo el mes que entra.
Osvaldo ha ganado reconocimiento nacional e internacional como un mixólogo premier y es conocido como un pionero en Cabo San Lucas por sus “vanguardistas” cócteles con ingredientes caseros y de temporada. Sus cócteles envejecidos en barricas y su ” amargos hechos en casa” no se puede perder.
CP – ¡Hola Osvaldo! ¡Me estoy convirtiendo en tu fan # 1! ¡¡No hay un solo cóctel que hayas hecho que no me ha gustado!! Por favor, dinos el secreto detrás de tus cócteles.
O – ¡Gracias! Para todos nuestros cócteles, utilizamos ingredientes locales y orgánicos, y bebidas de primera clase, pero lo que hace la diferencia es que los cócteles son elaborados verdaderamente a mano. El equipo y yo pasamos muchas horas creando amargos,infusionando el tequila, el mezcal y el bourbon con ingredientes únicos que posteriormente serán envejecido en nuestras barricas.

 

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CP – WOW! Cuéntame más sobre que el los amargo de Capella!
O-Bueno, primero hay que entender lo que es un amargo.. Un de un amargo es como el vinagre que el chef utiliza para agregar un poco de sabor a su comida. El sabor de un amargo hecho en casa es único y le da un toque especial a nuestros cócteles. Durante el último año y medio, hemos creado más de 15 sabores de amargos diferentes , como chocolate, lavanda, limón y naranja.
Para hacer los amargos, trabajamos con una destilería en Todos Santos que nos proporciona licores de maíz . Seleccionamos los “ingredientes” para infucionar con los licores, como la madera de cerezo, naranja, corteza de árbol, etc. Luego empezamos con nuestros procesos de filtrado y los resultados son fenomenales.
CP – Dinos, ¿qué podemos esperar en cuanto a cócteles en el próximo Sabor a Capella, Festival de Comida y Vino?
O – Este año, vamos a centrarnos mucho más en cócteles y gracias a la participación de Ulliyses Vidal de Employees Only en la ciudad de Nueva York, vamos a tener una nueva clase llamada Cócteles Artesanales. En su demostración se creara licores artesanales influenciados por los años 1920 y 1930. Durante el festival, los huéspedes podrán disfrutar de cervezas hechos a mano, tequila de nuestras barricas y, por supuesto, algunos cócteles especiales creados especialmente para el festival.

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CP – Osvalso, muchas gracias por tomarte el tiempo para compartir los secretos de tus creaciones con nosotros! Estoy seguro de que nuestros lectores están tan ansiosos como yo de ver lo que está por suceder!

Behind The Scenes: Preparing for A Taste Of Capella, Food And Wine Festival

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A Taste Of Capella

I am so excited about the 3rd Annual A Taste Of Capella, Food And Wine Festival at Capella Pedregal and after getting the inside scoop from Food and Beverage Director, Marco Bustamante, I can hardly wait.  Marco invited me to attend one of their planning meetings for A Taste Of Capella and I learned so much about what goes into preparing for an event of this magnitude.  Each year, the day after the end of the previous festival, planning for the following year’s begins.  First, the chefs have to be confirmed. I am happy to report the line-up for 2014 is amazing and includes award-winning chefs from across the United States who will join Capella Pedregal’s Executive Chef Yvan Mucharraz.

  •  Ricardo Zarate of Mo-Chica, Picca and Paiche has elevated Peruvian cuisine to new levels.
  •  Curtis Duffy opened one of the best restaurants in the world, Grace, in 2012 in Chicago.
  •  Kevin Sbraga of Sbraga and The Fat Ham in Philadelphia and was also winner of Bravo’s “Top Chef: Season 7”.

New this year, Ulysses Vidal of Employees Only in New York City, will join Capella Pedregal’s very own mixologist, Osvaldo Vazquez and together they will create delicious Crafted Cocktails inspired by this culinary festival.

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Marco told me this year’s festival will have some new activities such as Craft Night, an evening where we will see chefs, bartenders and spirits artisans create their craft! We will try tequila from the barrel, crafted beers, crafted cocktails by the guest mixologist, and of course, amazing food prepared live by the Chefs!  This year the culinary experience is transcending the Capella Pedregal gates and includes an Organic Farm Tour and lunch.  Chef Yvan will take us to Tamarindos Farm where he and the farm’s owner and chef, Enrique Silva, will share their secrets of their favorite Mexican dishes.

A Taste Of Capella

For the wine lovers, the wine maker from the Wagner Family of Wines will do a tasting of their famous wines from Napa, and the special Hacienda la Lomita will be present with the Unique Collection by Capella!  Every minute of the festival will be thrilling, but what makes me the most excited is to see what the team will do the final night at the Gala when they celebrate Capella Pedregal’s fifth anniversary.  I cannot wait for July to arrive and share all the happenings with you!

To learn more or make reservations for A Taste Of Capella, please call 877 247 6688 or visit  Food And Wine Festival for more information.

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

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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

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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