Situated along the shored of the Pacific Ocean in Mexico,near the southernmost tip of the Baja California peninsula,Cabo San Lucas is quickly becoming one of the world’s top destinations for foodies who also love to enjoy luxury in paradise. For the third year in a row,Cabo’s elite Capella Pedregal resort hosted “Taste of Capella” from July 9-13. This fast growing annual Food & Wine Festival attracted a record crowd this year and offered attendees the chance to sample a wide variety of fine wine and culinary delights created by the world’s very best star chefs.
“Capella Pedregal offers generous culinary treats and surrender-all-your-worries spa treatments in a setting so majestic and serene that you’ll think you’ve stepped into a Hollywood fantasy,” writes the Star Telegram.
This year,the festival offered packages for 120 guests to attend the event,including four nights of first-class accommodations and amenities,along with admission to the opening reception,a wine and cheese tasting,a tequila seminar,specialty hand-crafted cocktail and cooking demonstrations,and a five course dinner. Award-winning U.S. chefs prepared the first four courses at the dinner,topped by the final creation,which was prepared by Capella Pedregal’s own Executive Chef,Yvan Mucharraz,who was formerly with French Laundry.
“The Capella Pedregal Food and Wine Festival promises four days of feasting in one of Cabo’s benchmark lodgings,” writes USA Today on its 10Best blog. “Guests enter the resort through the longest private tunnel in Mexico,emerging from the cavernous Pedregal hillside into a luxurious property.”
This year,Kent Rathburn,who opened Abacus and Jasper’s in Dallas,Texas,led the visiting culinary team. Other notable chefs included Ricardo Zarete,who is Peruvian born and founded popular L.A. eateries Picca and Mo-Chica; Curtis Duffy of Chicago’s Grace’s Kitchen; and Kevin Sbraga of Sbraga and Fat Ham,as well as mixologist Ulysses Vidal of Employees Only,both located in New York City. Frank Brunacci,formerly of The Dining Room at the Ritz-Carlton in Atlanta,Georgia,and currently with the Truffle & Wine Co.,rounds out the list of this year’s visiting chefs,while Capella’s own Marco Bustamante who has worked at The Russian Tea Room and Thomas Keller’s Per Se in New York,and also served as Executive Chef at Capella Pedregal,played an integral part in the events in his current role as Director of Food and Beverage for the resort.
Participating wineries included selections from the Wagner Family of Wine in Napa Valley,known for their Caymus and Conundrum labels,along with Hacienda La Lomita of Valle de Guadalupe in the renowned wine country of Baja,Mexico. In addition,Juan Carlos Flores,who is Capella’s resident award-winning wine director,worked closely with vineyards and winemakers throughout Mexico to choose a number of other perfect selections for this year’s festival.
Other special events available for participants at the 2014 Food and Wine Festival included an elaborate beach barbecue,a tour with lunch provided at a local organic farm,interactive cooking demonstrations by each chef and an after party with the attending culinary masters and live entertainment. Each of the chefs worked on their special creations for months leading up to the festival,ensuring that the offerings would surprise and delight even the most discriminating of palates.
As one of Cabo’s premier destinations,it’s not surprising that Capella Pedregal was named one of the 10 Best Hotels in Mexico 2014 by U.S. News & World Report,chosen for its majestic,24-acre location that is just minutes from downtown,as well as its unbeatable luxury,sophistication and service,provided by a team of personal assistants who are available for guests around the clock. Other amenities include the award-winning 12,000-square foot signature Auriga Spa,which also boasts a wellness center and fitness facility,as well as yacht charters that are available for booking from the resort’s own private club in the nearby Cabo San Lucas marina.
Have you ever attended an international culinary festival? If so,we would love to hear about your experience in the comments section below!