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With its sumptuous beachfront suites, palatial spa and 24-acre property accessible only by a private tunnel from Cabo San Lucas, the Capella Pedregal resort hardly needs a special event to lure in visitors. But its second annual Food & Wine Festival (July 10–14), a decadent culinary occasion limited to just 120 guests, is sure to impress.
The celebration of Baja cuisine features cooking demonstrations by some of the most notable chefs in the west, including Tim Hollingsworth, current chef de cuisine at the French Laundry in Napa; Kent Rathbun of Abacus in Dallas; and Yvan Mucharraz, Capella Pedregal’s new executive chef, who hails from Mexico City’s Tezka. Local vintner and master sommelier Humberto Falcon of Mariatinto winery will orchestrate daily tastings of wines from Baja’s Guadalupe Valley, which has a growing climate similar to that found in Napa and Sonoma.
According to Marco Bustamante, food and beverage director at the resort, the festival’s small size gives guests unparalleled access to the culinary stars. Each cooking demonstration—highlighting locally sourced produce like Baja-farmed organic pork, mangoes and line-caught fish—will have just 60 to 70 attendees. The opening-night wine reception, tequila seminar and after-party make for easy mingling.
The main draws, however, are likely the two evening meals: One is a barbecue beach party at the resort’s Beach Club, with chefs cooking on open grills and a team of mixologists serving Baja-themed cocktails, and the other is a grand five-course dinner prepared by the chefs and complete with dancing.
Given all the planned indulgences, Bustamante has only vague advice for guests worried about their waistlines. “There’s an excellent fitness center here,” he says. “So if you really want to be virtuous and head there between seminars, you can.” Good luck with that. Festival rates start at $3,820 (including accommodations, airport transfers and meals); Camino Del Mar 1; 52-624/163-4300; capellahotels.com.