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!

A Look Back: The Capella Ixtapa Sabor + Vino Festival 2014

Bittersweet chocolate, bed of peanuts and cocoa, Cotija cheese meringue, xoconostle (a fruit of prickly pear cactus) foam, coconut cotton and a reduction of jamaica and passion fruit.

They say the way to a person’s heart is through the stomach.  And if you haven’t fallen in love with Mexico yet, our Capella Ixtapa Sabor + Vino Festival, would have you in head over heels, guaranteed!

Sabor + Vino 2014, which we held this past May, was Capella Ixtapa’s first culinary festival, and with the amazing feedback we received from our guests and visitors, I can promise you it won’t be the last!

Sommelier Lucian Mocanu and Chef Miguel Baltazar from Capella Ixtapa, with Guest Chef Carmen Valencia and Chef Ramiro Ortega.

Sommelier Lucian Mocanu and Chef Miguel Baltazar from Capella Ixtapa, with Guest Chef Carmen Valencia and Chef Ramiro Ortega.

“This region of Mexico has so much to offer gastronomically, offering an authentic Mexican cuisine experience.  We gathered well known chefs from different towns within the region to participate in festival Capella Ixtapa Sabor + Vino 2014, which established a sense of pride and honor, as we presented diverse traditional Mexican dishes, combined with exquisite Mexican wine and spirits for all attendees, complemented with a wonderful culinary event.  The feedback we received was fantastic, and I hope to see you all again at Capella Ixtapa’s Sabor + Vino 2015!” said Eliezer Quinones, General Manager of Capella Ixtapa.

The Capella Ixtapa Sabor + Vino Festival ran over two weekends in May, and featured Guest Chefs,  Carmen Valencia, Ramiro Ortega, Karla Chápero, Jesús Ordoñez.  Hosted by Capella Ixtapa’s Chef Miguel Baltazar, guests were delighted by appetizers based on regional cuisines, cocktail events, cooking classes, two exquisite 7 course wine pairing dinners and a special breakfast where each of the chefs prepared their own signature breakfast dish.

Bittersweet chocolate, bed of peanuts and cocoa, Cotija cheese meringue, xoconostle (a fruit of prickly pear cactus) foam, coconut cotton and a reduction of jamaica and passion fruit.

Bittersweet chocolate, bed of peanuts and cocoa, Cotija cheese meringue, xoconostle (a fruit of prickly pear cactus) foam, coconut cotton and a reduction of jamaica and passion fruit.

Sabor + Vino 2014 was an incredible experience,” said Chef Miguel Baltazar.  “Four different culinary minds came to Capella Ixtapa with the same objective; to satisfy the palate of our guests, surprise them with the magnificent flavors and show them the best of their cuisine.  It was a great pleasure having them with us and creating the first edition of Capella Ixtapa’s culinary festival together.  For me personally it was also a magnificent opportunity to create, innovate and practice with these amazing Chefs for the Chef of the Year in Mexico contest, at which I will be participating in June, and representing the colors of Capella Ixtapa and our region.  Some of the unforgettable dishes from the festival for me were jack fish with black radish, scallops tiradito, jicama fruit infused with beet and mezcal, cocoa with meringue of salt from Zihuatanejo, and crystallized nopal.”

You can see more photos from the festival here, and mark your calendars for May 2015, for the next Capella Ixtapa Sabor + Vino festival.  Our team is already hard at work planning next year’s festivities!

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.

A Day In The Life Of A Capella Personal Assistant

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Capella Pedregal Personal Assistants team

I was reading all the reviews on Capella Pedregal and was inspired by how the guests remember the staff and the legacy that is left with each guest. I decided to spend a day shadowing Diana Elvira, one of the Personal Assistants at Capella Pedregal, to see how the team helps guests create such unforgettable experiences.

The Capella Personal Assistant program is a unique and special part of the Capella Hotels and Resorts experience.  Unlike a typical concierge, the Personal Assistants pride themselves on working with the guests in creating a truly individualized experience.  The Personal Assistants contact guests well in advance of their arrival to determine all needs and special requests, from there they can tailor recommend and arrange activities and experiences that uniquely fulfill the guest’s interests.  The Personal Assistant is there from the moment the guest arrives and assists them throughout the stay, looking for opportunities to help create an unforgettable experience.

Our day started with a team meeting where the Personal Assistants reviewed the arrivals for the day to make sure they were all aware of the guest celebrations and/or special requests (these included everything from allergies to extra pillows!). Shortly after the meeting Diana was busy greeting her first arrival of the day, one of six that she would have that day. I watched as she greeted each guest as the bellman handed them a fresh margarita (or hibiscus water). It was like greeting a friend,”hello, I am Diana your personal assistant; it is so great to finally meet you in person. Welcome to paradise, let me show you around!“

Diana , Personal Assistant at Capella Pedregal showing us a special Anniversary Amenity for a guest

Diana , Personal Assistant at Capella Pedregal showing us a special Anniversary Amenity

Diana met with her in-house guests and reviewed their reservations, appointments and made note of any additional requests. During our conversation with one of the guests, she mentioned that she loves chilies and salsas, so Diana suggested having a cooking class with the Chef to learn more about different chilies and how to make traditional Mexican salsas at home. The guest loved the idea!

Diana shared one of her favorite guest stories about a wedding proposal that took place at Capella Pedregal. The guest wanted to surprise his girlfriend, so Diana hid some metallic gifts on the beach with different surprises and romantic notes. The guest took his girlfriend on a “Treasure Hunt” with a metal detector. She was having the time of her life as she got closer to the final treasure note. The last one said “will you marry me?” and it brought tears to her eyes. Diana had arranged for a photographer to capture every moment while being hidden. When she said “YES!” the photographer brought a bottle of champagne and met them on the beach. I found the story so fantastic! I am sure the couple will remember that special moment forever!

As the day drew to a close, I was exhausted, but the Personal Assistants were still hard at work. As I left, Diana was running down to meet with the sommelier to review the details for a special wine tasting. Undoubtedly, another memory a guest would cherish for a lifetime. As I headed home for the day, I realized I truly had a greater understanding on why the guests write so many beautiful comments about the team at Capella Pedregal.

Auriga Spa Designer Sylvia Sepielli Visits Capella Pedregal

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Last week the team at Capella Pedregal had the honor of welcoming renowned spa designer and planner, Sylvia Sepielli.  This was her first visit back since Auriga spa opened and I was excited to catch up with her.

 Sylvia, we are so happy to have you back with us! What brings you to Capella Pedregal?

I am so excited to be back! During these past years, Auriga has evolved and grown, so I came to add some new training and re-energize the team. I wanted to see with my own eyes how the concept has changed.

What do you think about the evolution of Auriga spa in Cabo?

I am truly amazed by how much the team really understands the concept and personally conveys it to the guests. Auriga spa is named after the constellation, of which Capella is the brightest star.  When Mr. Schulze and I were developing the concept, the moon came to our minds immediately.  It is so powerful and can help our guests re-connect with their origins.  The Capella Pedregal Auriga team completely understands the purpose of each element. They have created the perfect balance between the moon, the sea and “pure Baja” by incorporating local traditions.  It has become such a special place and I am really proud of them.

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Can you help us understand more about the Moon connection to life?

I always like to compare it to the seasons of the year:

  • New Moon = Winter or the beginning
    Similar to bears hibernating, it’s time to save energy and build strength.  You sow the seeds in your life`s ambitions, reflect and make a wish.
  • Waxing Moon = Spring or plant new life

It is time to refocus your energy and nourish yourself so you can reach your goals and a higher potential.

  • Full Moon = Summer or the height

Most cultures traditionally celebrate the full moon as a time when the mind and body is most fertile. Embrace creative impulses and say yes to what might come your way.

  • Waning Moon = Fall or cleansing

Just as trees lose their leaves, this is the time to release tensions and toxins.

If you were to recommend a treatment each guest should experience, which one would it be?

I would say a Moon Treatment to start your vacation with balance and also the Ancient Traditional Massage, it’s fantastic!

 

Mr. Horst Schulze, Chairman and CEO of Capella Hotel Group, and Sylvia visualized Auriga spa as a relaxing retreat during a vacation and a way to transcend our guest’s lives. Make sure you ask your Personal Assistant at pa.pedregal@capellahotels.com to help set up your own Auriga experience.