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Capella Pedregal’s Food & Wine Festival 2013

Nation’s renowned chefs will gather for Capella Pedregal Food and Wine Festival, July 10-13 for sun, fun and fine eating

Intimate four day festival features the following culinary masters:

• Chef Kent Rathbun (Abacus);

• Chef Dean Fearing (Fearing’s);

• Chef Tim Hollingsworth (French Laundry);

• Executive Chef Yvan Mucharraz & Chef Lauren Sung Wong Tee (Capella Pedregal)

Cabo San Lucas’ premier luxury resort, Capella Pedregal, is proud to announce the master chefs participating in its Food and Wine Festival, A Taste of Capella, an epicurean adventure defined by relaxed elegance and innovative cuisine, from July 10-13, 2013. The intimate second annual event curated by accomplished Food and Beverage Director, Marco Bustamante offers four days of interactive and delicious programming limited to 120 participants.

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Capella Pedregal’s Food & Wine Festival 2013

 

Capella Pedregal is dedicated to presenting an all-star lineup to its second annual festival, and has added three premier culinary trailblazers from the U.S. including returning toque, Chef Kent Rathbun of Dallas’ five star Abacus restaurant; Chef Dean Fearing of Dallas’ renowned Fearing’s restaurant, and Chef Tim Hollingsworth current Chef de Cuisine at Thomas Keller’s French Laundry in Napa Valley. Capella Pedregal’s own Food and Beverage Director and trained chef, Marco Bustamante, and the resort’s newly appointed Executive Chef Yvan Mucharraz and master sommeliers round out the talented roster. Remarkably, this Festival also features three talented chefs who have worked with legendary Chef Thomas Keller of Per Se and French Laundry, namely Tim Hollingsworth, Marco Bustamante and Yvan Mucharraz.

The Food and Wine Festival package offers guests four days of meaningful interaction, sampling exquisite cuisine and taking part in educational gastronomical experiences at the award-winning 96 room and suite luxury resort in Cabo San Lucas. Activities include chef led cooking demonstrations; wine and cheese tastings; beach barbeques with master chef-prepared food stations; five-course dinner (each course expertly prepared by a different chef), a celebratory after-party and more.

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If you would like to see pictures from last year’s festival click here.

For more information or to book tickets to the 2013 Food and Wine Festival, please visit: www.capellahotels.com/cabosanlucas/foodandwine/default-en.html