Sabor y Vino Culinary Festival 2015 At Capella Ixtapa

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Sabor-Vino-capella-ixtapa-2015

Book your calendars for an exquisite culinary experience!  I would like to invite you to join us at our 2nd annual gastronomic festival Sabor y Vino at Capella Ixtapahappening from May 21st to May 24th 2015.  Among the events and activities at this year’s festival you will find a tantalizing opening cocktail, cooking and chocolate demos, a tequila tasting and an exquisite six course tasting dinner with beer, wine and tequila pairings all exclusively designed by our guest chefs and Executive Chef Miguel Baltazar.

This year we’re excited to have these renowned chefs and companies join our very own Chef Miguel Baltazar: Chef Emiliano Ayala, from Restaurant Tzirio in Querétaro,  Chef Alfonso Huerta, from Restaurant Allium in Guadalajara, chocolatier Chef Mauricio Montiel, from Dolcenero in Mexico city, and Chef Felipe Meneses, from Restaurant Bar La Katrina Mezcalería right here in Zihuatanejo.  Local producers of coffee, beer, coconuts, fishermen and others will participate as well– including the producer of artisan beer from Morelia, Cerveceria Malora, and Café Zihuatanejo, just to name a few. There will be an opening event after party at La Katrina Mezcaleria, and a closing after party at the Loot gallery, and so much more.

As we continue to put the final touches together, please be sure to follow me on my Facebook page, for some behind-the-scenes details!

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Everyone is looking forward to celebrating some of the finest Mexico’s cuisine at Capella Ixtapa and I am sure you will love it!

If you are interested in joining me for the event please email  fbsupervision.ixtapa@capellahotels.com to reserve your spot! But hurry, the event, which takes place over two day, has a maximum capacity of 34 guests.  Hope to see you at Sabor y Vino Culinary Festival 2015 at Capella Ixtapa!

Festival Culinario Sabor y Vino 2015 en Capella Ixtapa

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Sabor-Vino-capella-ixtapa-2015

Marca tu calendario para vivir ¡una experiencia culinaria exquisita! Tengo el gusto de invitarlos a que nos acompañen en nuestro 2o Festival Gastronómico Sabor y Vino de Capella Ixtapa, el cual tendrá lugar del 21 al 24 de Mayo del 2015.  Entre los eventos y actividades de esta edición del festival podemos encontrar un tentador coctel inaugural, demostraciones y cocina con chocolate, catas de tequila y una exquisita cena de degustación de seis tiempos sabiamente maridada con vino, tequila y cervezas artesanales, todo exclusiva y cuidadosamente diseñado por nuestro Chef Ejecutivo Miguel Baltazar junto con nuestros Chefs invitados. Capella-Ixtapa-sabor-vino-festival-2014-a

Este año contamos con la emocionante participación de grandes nombres que acompañan a nuestro Chef Miguel Baltazar, entre ellos:  El Chef Emiliano Ayala, del Restaurante Tzirio en Querétaro,  el Chef Alfonso Huerta, del Restaurante Allium en Guadalajara, el chocolatier Chef Mauricio Montiel, de Dolcenero en la Ciudad de México y al Chef Felipe Meneses, del Restaurante Bar La Katrina Mezcalería aquí mismo en Zihuatanejo.  También contaremos con la participación de pescadores y productores locales de café, cerveza, cocos, y muchos productos más, entre ellos los productores de cerveza artesanal, Cervecería Malora, desde Morelia, y el Café Zihuatanejo sólo por mencionar un par.  También tendremos una fiesta después del coctel de inauguración del festival en La Katrina Mezcalería, y otra fiesta después de la clausura del evento en la Galería Loot, así como muchos eventos paralelos más!

Mientras seguimos afinando los últimos detalles de este gran evento, por favor asegúrate de seguirnos en nuestra página de Facebook, para que veas algunos de los detalles “detrás de escena”.

Estamos esperando con ansia poder celebrar las delicias de la cocina contemporánea mexicana en Capella Ixtapa, y estoy segura que ¡les encantará a ustedes también!

Si estás interesado/a en acompañarnos en este maravilloso evento, por favor contáctanos via correo electrónico a: fbsupervision.ixtapa@capellahotels.com para reservar tu lugar!  Pero apresúrate, el evento, que tiene duración de dos días tiene un exclusivo cupo limitado a solamente 34 invitados.  ¡Esperamos verte pronto en el Festival Culinario Sabor y Vino 2015 en Capella Ixtapa!

Secrets To A Christmas Goose

The Christmas season has officially arrived!  Now, last year at this time I told you about our Christmas Markets.  This year I want to fill you in on a very special dish that is served during the holiday season: roasted goose with dumplings, glazed chestnuts and red cabbage.

Do you know the feeling when certain scents are attached to memories?  Well, when I smell roasted goose and those side dishes, many childhood memories come to mind— Christmas with my grandparents, wintery evenings at home with the family and vacations in the countryside.

Also at Breidenbacher Hof’s Brasserie “1806” the season for roasted goose has begun.  And our chefs are not just preparing the traditional roast— they also created an entire three-course menu to go along with it!  In addition to the goose, the menu includes truffle and liver pate for starters and chocolate and quince dessert.  Yummy!

I have always wanted to prepare the goose for Christmas Eve with my family, but have been too intimidated.  This year I plan to conquer my fears and have asked our chefs for tips on preparing the perfect roast goose at home.

Christmas Goose

Here is what I learned:

–  The weight: A goose with a weight of 4 kilos should be enough for 6 people.

–  The ingredients: You should add water, oranges, apples, some lemon and herbs (e.g. Mugwort) to the goose in the roasting tray. Use the resulting stock to moisten the goose throughout the roasting period.

–  You can calculate 45 minutes in the convection oven (180°C) for every kilo of goose.

–  The perfect side dish: We add traditionally red cabbage to the goose. Some of you may ask, why we always eat that much cabbage in Germany.  Well, like potatoes or corn in the US, this is one of the most prevalent crops in Germany.   One secret to good red cabbage: Add some cassis liqueur and goose fat to it.  Believe me it makes a huge difference!

Hopefully I have taken some of the mystery out of roasting the ideal Christmas goose!  Let me know if you tackle this dish for your holiday meal.