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!

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.

Detrás De Escena: Preparación Para Sabor A Capella, Festival De Comida Y Vino

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Estoy muy entusiasmado con la 3ra Edición de Sabor a Capella, Festival de Comida y Vino en Capella Pedregal y después de obtener información exclusiva del Director de Alimentos y Bebidas, Marco Bustamante, Casi no puedo esperar. Marco me invitó a asistir a una de sus reuniones de planificación para Sabor a Capella y aprendí mucho acerca de lo que sucede en la preparación para un evento de esta magnitud. Cada año, el día después del final del festival precedente, la planificación para el siguiente año de comienza. Primero los chefs tienen que ser confirmados. Estoy feliz de reportar el line-up para el 2014 es increíble e incluye galardonados chefs de todo Estados Unidos que se unirán al Chef Ejecutivo Yvan Mucharraz de Capella Pedregal.

  • Kent Rathbun del Restaurante cinco estrellas, Abacus y Jasper en Texas.

 

  • Ricardo Zaratete Mo-Chica, Picca y Paiche, ha elevado la gastronomía peruana a nuevos niveles.

 

  • Curtis Duffy abrió uno de los mejores restaurantes del mundo, Grace, en 2012 en Chicago.
  • Kevin Sbraga de Sbraga y The Fat Ham en Filadelfia, fue también ganador de “Top Chef: Temporada 7″

La novedad de este año, Ulises Vidal de Employees Only ,en la ciudad de Nueva York, se unirá al Mixolologo de Capella Pedregal, Osvaldo Vázquez y juntos crearan deliciosos cócteles hechos a mano inspirados en este festival culinario.

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Marco me dijo que el festival de este año tendrá algunas actividades nuevas, como Noche de manualidades, una noche fueron veremos cocineros, camareros y artesanos de licores artesanos crear su arte! Vamos a probar tequila de la barrica, cervezas artesanales, cócteles elaborados por el mixólogo invitado, y por supuesto, la comida increíble preparada en vivo por los chefs! Este año la experiencia culinaria trasciende las puertas Capella e incluye un Tour y almuerzo en una granja orgánica El chef Yvan nos llevará a la Huerta Los Tamarindos donde él junto con el dueño y chef de la granja, Enrique Silva, compartirán los secretos de sus platos mexicanos favoritos

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Para los amantes del vino, el bodeguero de Wagner Family of Wines hará una degustación de los famosos vinos de Napa, y Hacienda la Lomita estará presente con la Unique Collection para Capella! Cada minuto de la fiesta será emocionante, pero lo que que más me entusiasma es ver lo que el equipo va a hacer la última noche en la gala cuando celebren el quinto aniversario de Capella Pedregal ¡No puedo esperar a que julio para llegue y compartir todo lo que sucede con ustedes!

Para obtener más información o hacer reservaciones para el festival, por favor llame al 877 247 6688 o visite la Sabor a Capella para más información.

Efervescencia Roja: Un Coctel De Capella Pedregal

Capella Pedregal's Red Fizz Cocktail

Junio ha llegado y nosotros iniciamos la cuenta regresiva a nuestro 2º Festival Anual Gastronómico, “A Taste of Capella”, el cual tendrá lugar de Julio 10 al 14, 2013. Nuestro equipo está ya afinando los últimos detalles al programa, eventos, decoraciones, menús, cocteles, etc.

Me fascinó nuestro equipo en el Bar de Don Manuel’s, han preparado una lista de 25 nuevos y deliciosos cocteles, los cuales estaremos lanzando en el Festival Gastronómico. Los cocteles están inspirados por los clásicos, pero con nuestro toque especial Capella Pedregal. El tema del bar y cocteles durante el festival será “Nueva Orleans”, y nuestro equipo está preparando 4 únicos bares de cocteles. Cada bar estará ofreciendo bebidas con 1 tipo de alcohol característico: ron, bourbon, whisky de centeno, o aguardientes mexicanos (tequila, mezcla, y cervezas artesanales). Todas las hierbas e infusiones están hechas en casa, y debo decir que, tienen un sabor espectacular!

Osvaldo Vazquez, el Bartender en Jefe en Capella Pedregal, fue tan amable de compartir con nosotros la receta de “Efervescencia Roja”, un coctel que estaremos sirviendo durante la inauguración de nuestro Festival Gastronómico.

 Capella Pedregal's Red Fizz Cocktail

Efervescencia Roja, coctel exclusivo de Capella Pedregal

Ingredientes:
–  1½ oz de Porto Taylor’s
–  2 oz de Ginebra Hendrick’s
–  2 oz Media crema
–  2 oz Leche regular
–  1 oz jarabe cítrico (como lo hacemos en el resort: dentro de un vaso de agua añadir 1 cucharada de azúcar y hervirlo. Quitarlo del fuego y añadirle cáscara de 1 limón, 1 lima, 1 naranja, y 1 toronja y dejarlo reposar por un día)
– ½ oz jugo de limón
–  1 clara de huevo
–  1 estrella de anís para guarnición
–  2 cubos de hielo

Preparación:
Añadir todos los ingredientes, menos el oporto, a un vaso de cerveza y añadir el hielo.

Cubrir con estaño y agitar fuertemente durante 60 segundos.

Colocar los cubos de hielo dentro de un vaso tipo “old fashioned” y añadir el Porto.

Lentamente colar el contenido del vaso cervecero dentro del vaso old fashioned.

Decorar con la estrella de anís.

Salud!

Para más información y reservaciones para nuestro Festival Gastronómico, por favor visita nuestro website aquí. 

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.

The First Capella Pedregal Food & Wine Festival Concludes

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July 14th, 2012 marked the end of the inaugural “Taste Of Capella” at Capella Pedregal.  For four sunny days guests partook tastings, cooking demonstrations, dinners, beachside parties and closing night Gala Dinner, all while enjoying the resort and endless Pacific Ocean views.  I was lucky enough to participate, and like all the guests, I walked away with an even greater appreciation of food and wine.

We savored amazing gourmet creations by chefs Kent Rathbun, Kevin Rathbun, Johnny Iuzzini and Capella Pedregal’s Executive Chef Marco Bustamante, all combined by superb wines and spirits.  Local Baja cuisine and organically grown produce inspired the Chefs to create truly exquisite dishes.

After spending four days with our Chefs and attendees of the festival, my mind is still filled with memories of magnificent flavors never tasted before, my notebook is richer for a myriad of recipes in and cooking tips, and my camera is filled with almost a thousand photographs, I’m not even sure where to start and how to capture the experience.  I guess the best way to describe the event is with photographs:

Some of the buzzwords of the festival: oysters, ceviche, sea urchin, caviar, chocolate clams, seafood, king fish, pork belly, short rib ‘carnitas’, chicharones, tacos (made in any way possible), desserts, mango, passion fruit, pineapple, exotic, Mexican fruit waters, signature Capella margaritas, cocktails, wine, tequila…

At the end I would love to give my congratulations to the Chefs and our culinary team for the amazing experience, and to all the guests for helping us create such a wonderful experience.  I hope you can join us all again next year; we have already announced the dates for the next “Taste Of Capella” Food & Wine Festival!  Mark your calendar for Capella Pedregal July 10-14, 2013!