At the beginning of August 2010, Capella Pedregal Hotel & Resort welcomed the opening of AlmArte Boutique located within the Resort.

In this spacious boutique you will find selected pieces of furniture we used at the Capella Pedregal Hotel, the tableware we use in our restaurants, Mexican designer clothing and jewelry, candles, arts, books, notebooks, postcards, original Mexican toys, and much more.

Some of lines carried in the boutique are:
* Marisa Porrua
* Dalia Pascal
* Letarte – Maui, Hawaii
* Johny Was
* Cp Shades
* Roberto Tirado
* Mon Bijou
* Love Tanjane
* Tables&More
* Cerámica Suro
* Flora Bella
* Lafco Candles New York
* Sugar Toes
* Gusano de Luz
* Capella Logoitems
* Raj clothing
* Sundries & more…

The boutique is open from 10 am to 8 pm daily except on Tuesdays when it is closed.
They accept cash, credit cards and you can charge your purchase to your room if you are a hotel guest.
The boutique also offers shipping to any part of the world.

Please stop in for a visit next time you’re at Capella Pedregal!
Isis Aguilar
Boutique Manager

Capella Pedregal and Baja Brewing Company, a unique and popular brewery in Los Cabos, are presenting a Summer Charity Barbecue. The Baja Brewing Company will introduce its new “Baja Blonde” cerveza and celebrate the summer with live music, fun beach activities for friends and family, and a delicious BBQ.

Friday July 30th – 7:00 pm
Door Prizes: 2 Night Stay at Capella Pedregal & Baja Brewing Company Tour, Beer & Pairing Dinner by Brewing Master Jordan Gardenhire.

Proceeds will go to 3 charity organizations in Baja California Sur:
- Los Cabos Children’s Foundation
- Los Cabos Humane Society
- Galento Foundation

Donation: $75 USD

For tickets visit Baja Brewing Company, Pedregal’s office or call 624.355.4399

On Friday, June 25, 2010, Don Manuel’s fine dining restaurant at Capella Pedregal is hosting prestigious enologist Dr. Victor Torres Alegre from Ensenada. Don Manuel’s culinary team with the executive chef Marco Bustamante will be presenting an exquisite Wine tasting Dinner, fine tuned with a selection of premium Mexican wines, selected by Dr. Torres.

For Victor Torres Alegre, one of the most important wine makers in Mexico with rich 30 years history of wine making, the secrets of the wine are creation and invention; quality and great science. Dr. Victor Torres Alegre was born in Mexico City in 1949. He graduated in Agricultural Engineering at the National Agricultural School of Chapingo Mexico, specializing in Agricultural Industries. He completed his PhD in Enology at the University of Bordeaux, France.

Dr. Torres Alegre is author of several publications and contributions that have served as major global innovations in the process of wine making. In 1982 he found that the optimum temperature for the production of white wines is 18° C, as opposed to 10° C degrees, the accepted standard for decades by the University of Bordeaux. This discovery was not accepted until 2003 without giving him any credit. Today 18° C degrees is the official temperature to produce such wines; Dr. Torres Alegre has been producing his wines at 18° C for nearly 30 years.

Victor is the only enologist with Ph.D. in Enology in Mexico. Together with his wine making experience he has positioned his wines within the top-rated international wines. His vast knowledge, experience and passion for excellent wines makes Dr. Torres Alegre a highly in-demand judge at major international wine competitions in countries such as France, Spain, Belgium (International Concourse de Brussells), Slovenia and Argentina among others.

With his concern for the promotion and projection of the Mexican Wines worldwide, he currently serves as an Advisor to the “International Competition Ensenada Tierra del Vino” sponsored by the UABC. He has been a Professor of Enology at the School of Enology and Gastronomy at the Autonomous University of Baja California since 2006. Each year he visits Bordeaux to familiarize himself with the latest technologies and scientific advances within the Wine industry.

In his practical experience Dr. Torres has served as a Chief Winemaker, Manager and Sales Representative of some of the outstanding companies in the field of Enology like Lafitte Cork and Capsule, Seguin Moreau Napa Cooperage, Alain Fouquet French Cooperage, Formex Ybarra, the Chateau Camou Wineries (until 2006). Currently he is an Enology Advisor to Baron Balché wines.

Without a doubt his biggest commitment is to his project Torres Alegre and Family Winery (Vinícola Torres Alegre y Familia) which, as the name suggests, is a family business. His entire family participates in the company. Dr. Victor Torres Alegre is a proud representative and winemaker of the best wines of Mexico, and Capella Pedregal is proud to have him as our guest this June 25th.

If you would like to join us at this exceptional gastronomy and wine journey, please confirm your reservation with Fernando Flores, fernando.flores@capellahotels.com or call us at: +52 624 163 4300.

Capella Pedregal’s Culinary Team + Tuna Carpaccio, Red Onion, Citrus and Aji Amarillo

One wonderful thing about living by the ocean – among many others – is the fresh fish available year-round! For all the seafood lovers out there, especially you who like tuna, Capella Pedregal’s executive chef Marco Bustamante is sharing his recipe for one of our favorite tapas: Tuna Carpaccio in Yellow Sauce (you will find it on Don Manuel’s Dinner Menu under Tapas Style Starters, Cold: Ensenada Tuna Carpaccio, Red Onion, Citrus and Aji Amarillo.

AJI AMARILLO SAUCE
*6 servings
1.8 oz. Aji Amarillo Paste
50 ml Rice Vinegar
25 ml Grapeseed Oil
15 ml Soy Sauce
3 Limes (Juiced)
Place paste, vinegar, soy sauce and lime juice in a bowl
and whisk vigorously while adding the oil in slowly.

SERVING INSTRUCTIONS
4 oz. Sliced Tuna
5 ea. Fine Slices of Red Onion
6 ea. Orange Segments
4 ea. Lime Segments
¼ tsp. Chives
1 oz. Aji Amarillo Sauce
Orange Salt
Slice Tuna and garnish with the remainder of the ingredients
and finish with orange salt and Aji Amarillo sauce.

Capella Pedregal’s Executive Chef, Marco Bustamante, shares his wonderful recipe for this favorite Mexican dip. It is simple, but irreplaceable. After you have made it once, you will never again buy guacamole ready-made. There are just some things that have to be done fresh! Enjoy!

INGREDIENTS

4 Avocados
1 Tomato
1 Red Onion
1 bunch Cilantro
½ Serrano Pepper
¼ clove Garlic
Juice of two limes
Panella cheese
Salt and Pepper

To begin; dice tomatoes and onions. Mince the Serrano pepper, garlic and cilantro. Place all ingredients on the side until ready to use. Cut avocados in half and remove seed, then spoon out into a molcajete or medium size bowl. Mash avocado until almost smooth leaving some lumps for texture. Blend in other ingredients and season to taste with salt and pepper. Serve in favorite bowl or in a molcajete with basket of tortilla chips. Grate or crumble Panella cheese on top for an added touch.

Auriga at Capella Pedregal has introduced a revolutionary massage treatment to its exclusive spa menu, tuning the body through a healing combination of sound and touch that is individualized to the needs of each spa-goer. The new Art of Sound Therapy treatment uses chimes, along with the stimulation of acupressure points, to align the chakras and create harmony in the various systems of the body. The treatment induces a deep state of relaxation to heal mind, body and spirit, improving sleep and increasing vitality, among other benefits.

Offered as a 60- or 90-minute treatment, the Art of Sound Therapy is conducted in a signature chime room outfitted with pentatonic tubes. Therapists are trained to play particular tones and chords on the chimes, creating rich overtones and harmonies that oscillate and expand the energy field, breaking up negative energies that form in the aura.

“The Art of Sound Therapy is based on the principle that the body’s organs respond to sound in the same manner that our emotional, mental and spiritual bodies do.” said Vanessa Infante, Spa Director at Auriga at Capella Pedregal. “Each organ is composed of particles that vibrate at a specific frequency. When the frequency of any cell deviates from the normal, a state of pathology sets in. This innovative therapy harnesses the power of sound, which travels through the energy pathways of the meridians and chakras, helping the body to tune into its own frequency, removing ‘stuck’ energies that are depleting vitality, and achieving balance and harmony.”

To begin the session, the spa-goer is invited to sit on a table under the chime, and is offered tea or an elixir shot to clear energy in the body. As the therapist strikes each tone, the spa-goer selects three key tones, which together create a custom music chord that is repeated throughout the session.

The treatment also includes a chakra/energy reading through the placing of hands over the spa-goer’s body; the application of a hydrating “passion” and body oil free-style massage; acupressure in the back, arms, legs and face; and a hara (abdominal) massage in which the spa-goer takes long, deep breaths as the therapist restates the sound healing meditation.

To conclude the session, the therapist guides the spa-goer into a power nap, then gently awakens the guest, refreshing him or her with a spray of Osea’s Sea Minerals Mist and a shot of cinnamon tea. The guest is invited to strike the chimes before leaving.

To book the Art of Sound Therapy treatment or a spa getaway at Auriga, please call (877) 247-6688.
To learn more about Auriga, please visit www.auriga-spa.com.

This Easter was very special for us and we hope for you also. We wanted to do a little something special for residents and guests, so we created an Easter Champagne Brunch, which became quite a memorable gathering. Our Su Cocina at Don Manuel’s served breakfast items, combination salads, seafood selections, traditional roasts and accompaniments, Continental Charcuterie and cheeses, Mexican specialties, fresh fruits and a tempting choice of desserts. Our guests enjoyed inclusive Tattinger Champagne and Bloody Marys.
You can see more images on our Facebook Fan Page Photo Album.

Photos by LA76.com

Wow! I just picked up the new Robb Report Collection and on the cover is an amazing home owned by Ed Shimmon, also a Residence Owner here at Capella Pedregal. Ed’s home is in Los Altos, CA, featuring 7,500 sq. ft situated on 3 acres. His home is very modern and very beautiful, but what really caught my eye as I was oohing and aahing, was his scale model of our Capella Viking Cruiser, the Carina, in one of the photos! Each of the Capella Yacht Club Members received their very own Carina model to display and Ed’s was prominently displayed in his bookcase! It looks great by the way.

Carina Yacht Model

As you probably know, we had a visit from Hurricane Jimena yesterday. Fortunately the hurricane passed approximately 125 miles west of Cabo San Lucas. Peter Bowling, Capella Pedregal’s General Manager, and the hotel staff implemented the Hurricane Readiness Plan on Monday. We experienced our share of tropical storm winds and rains accompanied by big surf resulting in only minor damage and some cleanup. We will be open for business on Friday, September 4th.

A tired but jubilant Capella Pedregal Owner, Juvenal Chavez, had a field day on the Auriga this week! Weighing in at just over 400#, a new record has been set for the largest black marlin caught on the Auriga on Monday, August 18, 2009. Within minutes of arrival back to the marina, a large and excited crowd quickly gathered at the yacht to hear all the juicy details of the battle. And Captain Chuck can certainly tell a lively story! High fives and smiles all around for what has now officially kicked off the Black and Blue Season for the Capella Anglers Team and the start of tournament frenzy. With the high stakes Bisbee tournament just around the corner in October, this black would most likely have been in contention for a daily jackpot and set the pace for the remainder of the tournament. We are all very proud of Juvenal and look forward to many more successful outings on the Auriga. And to laying claim to that elusive Bisbee Championship Cup!

Juvenal Chavez with his 400 pound Black Marlin