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!

 

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.

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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.

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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!

El Chef Kevin Rathbun Planea Una Visita A Capella Pedregal

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Cuento los días hasta el 11 de Julio del 2012, cuando nuestro Festival Gastronómico, A Taste Of Capella, comience. En los anteriores posts de este blog he platicado con los chefs invitados al evento Kent Rathbun y Johnny Iuzzini. El día de hoy continúo mis entrevistas con el Chef Kevin Rathbun.

 

Saludos Kevin! El Festival, A Taste of Capella, está a la vuelta de la esquina! Nos puedes compartir que es lo que nuestros huéspedes pueden esperar del evento?
Creo que los huéspedes que asistan tendrán una experiencia maravillosa, mi hermano (Kent Rathbun) y yo parece que nos esforzamos más cada vez que nos toca cocinar juntos, llámalo rivalidad fraternal si quieres, o incluso amor fraternal. Trabajar con los productos de la región y con Marco Bustamante (chef ejecutivo) de Capella Pedregal es muy emocionante.

Que es lo que tú personalmente prepararás durante el festival?
Estoy pensando para la cena en la playa hacer a la Barbacoa algunas ostras locales y utilizar mariscos locales para la cena de gala.

Que parte del evento esperas con mayor expectación?
Lo que más me causa expectación es conocer nuevos chefs y aullar a la luna, lo que sea que suceda primero!

Como describirías tu cocina?
Mi cocina es un crisol de la comida que a mi me gusta, especias y sabores fuertes. Me encantan los sabores del Suroeste y el Sur profundo de Estados Unidos, cortes a la parrilla con mariscos y exóticos complementos me vienen a la mente.

Dónde y cómo obtienes la inspiración para crear nuevos platillos?
Viajar de sitio en sitio y comer nuevas y emocionantes cosas es un pre requisito en este negocio, leer blogs, revistas de cocina y experimentar, es ahí donde está el secreto.

Cuál es tu ingrediente favorito para cocinar? Utilizas algún ingrediente mexicano en tu cocina?
Tengo muchos ingredientes favoritos, soy del Medio Oeste Americano, así que las carnes, el elote y los tomates son un básico. Me encanta el cilantro y toda clase de chiles. Debo decir que llevo una vida picante.

Te gusta la comida mexicana? Si es así, cuál es tu platillo favorito?
Me encanta la comida mexicana, es parte de mi día a día, me encantan los sabores fuertes, los colores y el México profundo que refleja, no puedo esperar más a estar en México.

Tienes algún platillo mexicano en el menú de tus restaurantes?
Tenemos muchos platillos en nuestros menús con influencia de México, desde el taco de langosta con chile verde y crema de cascabel al salmón de río ahumado con crema de chile habanero.

Has estado en Cabo o México anteriormente? Que es lo que más te gusta?
Nunca he estado en Cabo, pero recientemente cocine una cena privada a la cual asistió Horst Schulze [Presidente y CEO de Capella Hotel & Resorts]. El me platicó lo contento que está con Capella Pedregal y que lo mejor que podría hacer es llevar conmigo a mi mujer por que es un lugar mágico!

¡Gracias Chef Kevin, Espero en pocos días poder disfrutar sus platillos!

Getting To Know Capella Singapore’s Gabriel Danis

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Famous author and lover of all things French, Julia Child, once declared, “Wine is one of the agreeable and essential ingredients of life.”  Indeed, these words could not ring more true for Capella Singapore’s new Restaurant Manager and Sommelier of The Knolls Restaurant, Monsieur Gabriel Danis.

Originally hailing from Roanne, a commune in the Loire region in central France, Gabriel has spent just over 14 months in sunny Singapore.  Indeed, it is fitting that coming from one of France’s most renowned wine regions – he is now half-way round the world sharing his passion for French wine.

Starting from a humble beginning in 1995 as a commis waiter in Troisgros, a world renowned three Michelin-star restaurant in France, Gabriel learnt all the basic skills of fine dining service at the highest level.  Since then Gabriel has continued to grown restaurant knowledge, working in premier locations throughout the world.  During that time, Gabriel developed a special passion for wine and in 2000 he earned the highest level of certification in wine education from Wine & Spirit Education Trust.

Wanting to learn more about wine, I followed Gabriel around to observe his duties and walk in the shoes of a wine sommelier for a day.  Apart from running wine tasting information sessions and offering expert advice and service to guests, Gabriel also manages wine procurement, wine storage, and wine cellar rotation.  Working along with Capella Singapore’s culinary team, Gabriel has also created wine pairing to complement each and every dish.

After an interesting afternoon, the charismatic and gentlemanly sommelier left me with three useful tips to for even the most novice wine lover:

  • Don’t be shy to ask the restaurant to pack up your wine bottle, especially if it is one that you thoroughly enjoyed. Remember to keep the label!
  • Decanting is not always necessary, as the wine will get plenty of air in the larger wine glasses while we swirl.
  • If you do not own a wine refrigerator, find a place in your house which is dark with a fairly constant, moderate temperature.

Chef Kent Rathbun’s Upcoming Visit To Capella Pedregal

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The entire team is looking forward to the upcoming Food & Wine Festival at Capella Pedregal, happening between July 11-15, where Chef Kent Rathbun will be, along with Johnny Iuzzini, Kevin Rathbun and Capella Pedregal’s Executive Chef Marcho Bustamante, creating a unique culinary experience for our guests.  I had a chance for a quick conversation with Chef Kent, who gave me a little bit of an insight into the upcoming event.

Can you tell us what can the guests of Capella Pedregal’s Food & Wine Festival expect from the event?
Well, I think they can expect and unbelievable weekend of fantastic food, wine, service, and most of all, an amazing environment.

What will you personally be preparing at the festival?
Our famous signature dish, Lobster Scallion “Shooters”, and Molasses Glazed Pork Belly with Texas Peach Molasses Sauce, Charred Corn with Cotija and Queso Crema.

To which part of the event are you looking forward the most?
Beachside dinner, but I always look forward to collaborating with other chefs.

How would you describe your cuisine?
We do a variety of global eclectic foods, with an emphasis on Texas Style cooking.  I love the grill and smoker.

Where and how do you get the inspiration when creating new dishes?
I look at other restaurants and other chefs.  I love to look at new products and being able to be creative.  I travel the world and get creative ideas, which keeps my juices flowing.

What is your favorite ingredient to cook with?  Do you use any Mexican spices in your day-to-day cooking?
My favorite ingredient to cook with is salt; I use all types of salt including sea salts from around the world.  I love cooking with Mexican spices and I daily use chili powder, coriander, cilantro lime, jalapeño, Serrano, Poblano, dried chili and Mexican Oregano.

Do you like Mexican food? What is your favorite dish?
I love Mexican food! Anytime I am in any Mexican city, I just have to have some street tacos.

Do you have any Mexican dish in the menu of your restaurants?
Absolutely, we feature sopes, empanadas and tacos.

Have you been to Cabo or Mexico before? What do you like best about it?
Yes, I like Capella the best. It is like a home away from home. One of the only places in the world I never want to leave.

Thank you Kent! I look forward to welcoming you at the upcoming Capella Pedregal Food & Wine Festival, and above all – tasting your fabulous cuisine!

 

P.S. If you’d like to learn more about our upcoming Food & Wine Festival, you can get more information and make reservations here: http://www.capellahotels.com/cabosanlucas/food-and-wine-festival-,dining_viewItem_43-en.html