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.

Getting To Know Mexican Wines With Miriam Vazquez

Mexican Wines

When thinking of Mexico, most people think of our beaches, sun, arts and crafts, tacos, tequila, … not many know that Mexico is getting more and more famous for our excellent wines and renowned vineyards.  The wine culture is growing nation wide, and I thought August, the time of wine harvest, would be the perfect time to talk about wines with Capella Ixtapa’s Food & Beverage Manager, Miriam Vazquez.  Read our conversation about Mexican wines and food pairings she and our Chef recommend for summer and fall.

Mexican WinesMiriam, can you share with us some insights into Mexican wines?
Because of Ixtapa Zihuatanejo’s tropical climate, our guests tend to opt in more often for tequila and mezcal, but they do love a good glass of wine as well.  Some of Mexico’s best-known wine varieties are Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Nebbiolo and Tempranillo.  In the last few years, especially in the tropical areas like Ixtapa, refreshing and light white fruity wines and rosès have become popular.

What are your favorite Mexican wines this summer?
At Capella Ixtapa we have an extensive wine list.  Among the Mexican wines I’d highlight two of them; one is Madero 2V, from Casa Madero, which is aromatic and fruity, and perfect for pairings with salads and fish.  The other favorite this summer is Gabriel from Adobe Guadalupe, which is intense, well balanced and is wonderful for pairings with selected dishes and cuts that we offer at A Mares restaurant.

What is your guiding principle when selecting wines for our wine cellar?
We are always looking for young, fruity and light wines; and from there we complement the selection with wines that can satisfy even the most demanding palate and pair with complex dishes.  Of course wines that are best enjoyed in the warm climate of Ixtapa are always a priority.  Seasonally we add new wines that will perfectly accompany new seasonal dishes on our restaurants’ menus as well.

Mexican Wines

Which food and wine pairings do you recommend at Capella Ixtapa’s restaurants this fall?
I would recommend the Short Rib of A Mares, a delicious dish cooked slowly in its own juice, and accompany it with a glass of Cabernet Sauvignon by Casa Grande.   Or taste the complexity of Chardonnay from the same vineyard, together with seafood offered at the Seafood Market.

How do you enjoy wine?
For me personally the best way to enjoy a good glass of wine is during dinner, on a very nice evening, and most important: good company.

For more information on Capella Ixtapa’s restaurants and reservations please visit our website.

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.

Concluye el Festival Gastronómico de Capella Pedregal

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El 14 de Julio del 2012 marcó el final de la primera edición de “Taste of Capella” en Capella Pedregal. Durante cuatro soleados días los huéspedes fueron parte de catas, demostraciones de cocina, cenas, fiestas en la playa y una Cena de Gala de clausura, todo mientras disfrutaban del resort y esas vistas infinitas del Océano Pacífico. Tuve la suerte de participar, y como todos los invitados, me fui con incluso una mayor apreciación del vino y la comida.

Saboreamos asombrosas creaciones gourmet de parte de los chefs Kent Rathbun, Kevin Rathbun, Johnny Iuzzini y el Chef Ejecutivo de Capella Pedregal Marco Bustamante, todo maridado con excelentes vinos y licores. La cocina local de la Baja y productos cultivados orgánicamente inspiraron a los Chefs a crear platillos verdaderamente exquisitos.

Después de pasar cuatro días con nuestros Chefs e invitados al festival, my mente está aún llena de imágenes y memorias de sabores magníficos que nunca había saboreado antes, mi cuaderno de notas está enriquecido con numerosas recetas y tips de cocina, y mi cámara llena con miles de imágenes, no estoy segura de cómo comenzar o como plasmar toda la experiencia. Creo que la mejor manera de describirles el evento es mediante imágenes:

Algunas de las palabras más mencionadas durante el festival fueron: ostras, ceviche, erizos de mar, caviar, almejas chocolatas, mariscos, pescados rey, panceta de cerdo, ‘carnitas’ costillas cortas, chicharrones, tacos (hechos de cualquier manera posible), postres, mango, maracuyá, piña, exótico, aguas de frutas mexicanas, margaritas Capella, cócteles, vinos, tequila, …

Para finalizar me gustaría darle mi felicitación a los Chefs y nuestro equipo culinario por esta experiencia maravillosa, y así mismo, a todos los invitados y huéspedes por ayudarnos a crear esta maravillosa experiencia. Espero que nos puedan acompañar de nuevo el próximo año; ¡ya hemos anunciado las fechas para el próximo Festival Gastronómico “Taste of Capella”! Anoten en su calendario Julio 10 al 14 del 2013 ¡en Capella Pedregal!

Chef Kevin Rathbun Plans A Visit To Capella Pedregal

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I am counting down the days until July 11, 2012, when our Food & Wine Festival, A Taste Of Capella, begins.  In the last blog posts I talked with participating guest chefs Kent Rathbun and Johnny Iuzzini.  Today I continue my interviews with Chef Kevin Rathbun.

Chef Kevin Rathbun

Greetings Kevin!  The Food & Wine Festival is right around the corner!  Can you share with us what the guests can expect from the event?
I think that the guests that are attending will have an awesome time, my brother  (Kent Rathbun) and I seem to step it up every time were together, call it sibling rivalry if you like, or brotherly love.  Working with the products of the region and Capella Pedregal’s Marco Bustamante will be exciting.

What will you personally be preparing at the festival?
I’m planning to BBQ some local oysters for the beach dinner and to use some local seafood for the gala dinner.

To which part of the event are you looking most forward to?
I’m looking most forward to meeting new chefs and to howling at the moon- whichever comes first!

How would you describe your cuisine?
My cuisine is a melting pot of foods I love, spice and bold flavors.  I love the flavors of the Southwest and the Deep-South as well, grilling meats and shellfish with exotic accompaniments comes to mind.

Where and how do you get the inspiration when creating new dishes?
Traveling from place to place and eating new and exciting foods is a prerequisite in our business, reading blogs, food magazines and experimenting is what it’s all about.

Chef Kevin Rathbun Food 1

What is your favorite ingredient to cook with? Do you use any Mexican spices or ingredients in your day-to-day cooking?
My favorite ingredients to cook with are many, I’m from the Midwest so beef, corn and tomatoes are a must.  I love cilantro and chile of all kinds.  Spice of life I’d have to say.

Do you like Mexican food?  If yes, what is your favorite dish?
I love Mexican food, it’s in my wheelhouse, I love the bold flavors, colors and depth of deep Mexico, can’t wait to be there.

Do you have any Mexican dish on the menu at your restaurants?
I have many dishes on the menu that have influences of Mexico from a Green Chile Lobster Taco with Cascabel Cream to Hot Smoked Copper River Salmon with Habanero Creme Fraiche.

Have you been to Cabo or Mexico before? What do you like best about it?
I’ve never been to Cabo, but I recently did a private dinner and Horst Schulze [Capella Hotel & Resorts Chairman and CEO] was attending.  We spoke about how delighted he is with Capella Pedregal and how I better bring my wife because it’s such a magical place!

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Thank you Chef Kevin Rathbun!  I look forward to tasting your dishes in a few shorts days!