Capella Pedregal, Cabo San Lucas’ premier luxury resort and residences, is bringing together master chefs for its inaugural wine and food festival, A Taste of Capella, July 11-15, 2012. By booking the A Taste of Capella package, guests will spend five unforgettable days sampling exquisite cuisine and taking part in educational gastronomical experiences at the 96 room and suite luxury resort in Cabo San Lucas. Activities include cooking demonstrations; wine and cheese tastings; 5-course dinner (each course expertly prepared by a different chef); parties on the beach with chef-prepared food stations, and more.

For their inaugural wine and food festival, Capella Pedregal will tap the talents of top chefs from across the U.S. Rounding out the festival’s culinary A-team is Chef Kent Rathbun, owner and head chef of restaurants Abacus, Jasper’s and Rathbun’s Blue Plate Kitchen, with locations throughout Texas; Chef Johnny Iuzzini, Executive Pastry Chef of restaurant Jean Georges and Perry Street in New York City; Chef Kevin Rathbun, renowned for Atlanta-based restaurants Rathbun’s and Kevin Rathbun Steak & Krog Bar; Capella Pedregal’s own accomplished Executive Chef, Marco Bustamante and more.

“A Taste of Capella” Package (July 11-15, 2012) includes:

• Four Nights and Five Days in the Room or Suite category of your choice
• Full Breakfast each morning in signature restaurant Don Manuel’s
• Welcome Wine and Cheese Tasting Reception Under the Stars with the Celebrity Chefs and the Cheese Maker
• Four Cooking Demonstrations throughout the weekend, one with each Celebrity Chef
• Two Wine Tastings with amazing Mexican wines
• Party on the Beach with each of the Celebrity Chefs preparing a Food Station
• Five Course Dinner with one course prepared by each Celebrity Chef
• After Party with the Celebrity Chefs including live music
• Round Trip Airport Transfer to and from the Cabo San Lucas Airport
• Welcome Bottle of Taittinger Champagne
• Gift Bags with products from each Chef and Sponsors of the event
• Nightly Turndown Gifts

Pricing begins at $3,475 USD

Every winter in Baja California Sur we are a witness to an amazing natural phenomenon, that we all look forward to with great enthusiasm and expectations – the arrival of the whales.  Every year virtually the entire population of Grey Whales makes a 5,000 mile migration from the cold waters of Alaska’s Bering Sea to the warm water lagoons of the Baja Peninsula.  Grey Whales, often accompanied by Blue, Fin and Humpback Whales, come to Baja waters, where from mid-December to mid-March they feed, give birth, nurse their offspring and play.

Grey and Humpback whales delight people by spouting and breaching, leaping almost completely out of the water.  It is such a pleasure watching how the moms teach their babies to jump and play!  Last winter a whale came very close to Capella Pedregal beach, and together with the guests, I was amazed to see her breach and play in front of us.

The farm to table dining concept is gaining more and more followers all over the world, and Los Cabos is no exception. Even though we live in the desert, our soil is very rich; and together with the offerings from the Pacific and Sea of Cortez we have an abundance of local fresh foods and organic produce.

Recently, Capella Pedregal’s Executive Chef Marco Bustamante invited me to join him on a visit to a local organic farm, called Los Tamarindos. This is one farm from which Marco is able to source much of the hotel’s produce.

Los Tamarindos organic farm is located in the neighboring city of San Jose del Cabo. On arrival, Enrique Silva, the farm’s owner, warmly greeted us and began to share some information about the farm, which is connected to an underground estuary and is very fertile despite the desert like surroundings. So fertile, that Silva is able to grow more than 100 different crops!

During our tour we saw 100 year old mango trees, banana trees, eight different types of eggplant, a variety of herbs and much, much more. Silva shared some of the natural secrets to protecting his plants from insects and disease. One method they use at Los Tamarindos is to rotate the crops every two years to help keep the soil’s nutrients rich.

Partaking in this visit was extremely enlightening; especially considering that local farms, like Los Tamarindos, supply more than 80% of Capella Pedregal’s produce. Learning about the practices of an organic farm directly from its owner was enlightening and when I returned back to the resort I had a new perspective and consciousness about our local resources, eating well and eating healthy.

Every year, I eagerly await the turtle season that takes place between August and late November. During this time turtles come to our Capella beach to lay their eggs. The coast along the Baja California peninsula is home to five of the seven species of the world’s sea turtles. These are the Hawksbill (Tortuga Carey), Loggerhead (Tortuga Caguama, Amarilla o Cabezona), Leatherback (Tortuga Laúd), Green Turtle (also Black Turtle, Tortuga Prieta, Negra o Verde) and most common of all the species of sea turtle, Olive Ridley (Tortuga Golfina). All of them are endangered and four are ecologically extinct.

I have actually been lucky enough to help with the release of the baby turtles into the ocean, which is one of my favorite experiences. Last November Grupo Tortugero counted up to two releases per week. Unfortunately, turtle releases are much more rare than they used to be. Poaching, incidental captures in fishermen nets, collection of eggs and meat for consumption, coastal development and ocean pollution are some of the most threatening factors to turtles extinction.

Several organizations, like Grupo Tortugero or ProPeninsula, and beachfront resorts are taking measures and a precaution to address the main threats to turtle’s survival. You can often see organization members and hotel staff on the beaches leading short educational seminars for the public, who then participate in the release of the baby turtles.

Releasing baby turtles into the ocean is one of the magical life moments. During a recent release, we gathered at the hotel’s beach with guests and staff to watch the turtles hatch. Next, we drew a line in the sand and stood behind it, each with a baby turtle in hand. When the word was given, we placed the turtles on the sand and cheered for them to reach the ocean. This was truly an amazing experience for everyone who participated.

Remember this Joni Mitchell song from the 70’s? It is very apropos for what is going on in Cabo San Lucas these days. Cabo is FINALLY getting some long needed attention to urbanization issues that have been neglected and set aside. This past year has seen many of our downtown streets closed off, dug up with new drainage, electrical, sewer and water treatment installations put into place. Without a doubt is has been a big inconvenience with traffic patterns being altered and daily changes to the route coming as a surprise, but it’s almost finished and the improvements that are currently in place are definitely appreciated. Your next visit to your Cabo home will highlight these improvements, so please be patient and grateful for a better and more efficient downtown area. Those of us who live here year-round are very happy to see our tax revenues being put to work!