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.

Style Me Pretty – a wedding blog featuring destination wedding venues around the world, recently featured Capella Pedregal. Here is what they had to say:

“If you’re looking into Cabo San Lucas for your destination wedding or even just thinking about how amazing it would be to get married in Mexico, you need to check out all the fabulous perks offered at Capella Pedregal. Not only is this hotel drop dead gorgeous with incredible ocean front views and suites that will make you swoon, they deliver a truly customized wedding experience worthy of your most special day.”  Read the full article…

At Capella Pedregal we have a tradition very dear to me: every Christmas each of the employees decorates his or her own Christmas ornament, which we hang on a special Employee’s Christmas tree. This year each of us decorated our own whale. We chose a whale as the year’s Christmas ornaments, because “ballena” or a “whale” is a symbol of Baja California Sur.

This year 350 whales, decorated beautifully by 350 employees, are hung on two employee Christmas trees. Each whale represents every individual’s talent and personality. The trees are located one on each side of the main hotel lobby, and symbolize our warm welcome to each guest, wishing a wonderful experience at Capella Pedregal, and happy holidays.

Happy holidays from the whole team at Capella Pedregal!

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.

Recently I had the opportunity to attend one of the Capella Pedregal Tuesday Night Cocktail Parties with General Manager Peter Bowling, and his lovely wife Kathy.  These cocktail parties are an opportunity for the property’s Leadership Team to get to know each guest on a more intimate basis. I had called Peter in advance and asked if we could sit down and talk about his journey over the past two years as the General Manager of one of the most beautiful hotels in Mexico. He agreed, and invited me to come a little early with my questions in hand.

We sat down in Su Cocina (Spanish for Your Kitchen) for a beverage and began the interview:

How have you and your wife Kathy adjusted to Baja life?
Kathy and I left England 25 years ago and we have lived in resort destinations all over the world. Neither of us had any preconceived ideas about the Baja lifestyle before we arrived. We found the people very warm and welcoming and we love the Mexican culture, full of history and traditions. There is a sense of positive energy in the Baja that I have never experienced before. It’s magical, yet very real.

What do you enjoy most about working at Capella Pedregal?
I feel blessed to be in a place where I know something good is always going to happen each day, someone celebrating their anniversary, on their honeymoon, spending time with their families—all making memories that will last a lifetime. It feels very special to be able to be a part of their lives and to be with a team of people that are committed to making this happen every day.

What do you do to relax and get away from this 24-hour operation?
I love to spend time with Kathy enjoying our lovely home here in Pedregal. We love to dine with our friends and explore new places in the Baja. We are also very committed to taking care of our minds, bodies and souls through healthy eating and exercise. I even workout with the hotel’s personal trainer, Carlos, three days a week! Kathy and I also plan a trip abroad for a minimum of 2 weeks each year to visit our family and friends. Of course for them, our home sounds like a grand vacation!

What is the “Best Kept Secret” in the Resort?
Our company philosophy is “If there weren’t any rules, what would you create?”  We want our guest to have whatever they want, whenever they want it. If you want to have dinner on the beach at three in the morning, we will make it happen. If you want breakfast during the lunch hour, our chef will make it.  Check in as early as you want and stay as late as you can.

I love the energy at these Tuesday night Cocktail Parties. What are the ingredients that make these parties such a huge success?
It is our job to know everything we can about our guests before they arrive on property. From the pre-arrival phone call made by the guest’s assigned personal assistant, to the moment we say goodbye, each member of our team works to make sure that each guest’s dreams are fulfilled. The cocktail party is just another way that we can bring our staff together with our guests to get to know them better. It’s a time for guests to socialize in a relaxed setting, while sharing their experiences with our staff and with each other. Kathy and I have been hosting cocktail parties for many years and I have to say that the ingredients to a successful party are the people that attend.

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.

It’s fall in Cabo San Lucas and the temperature bar still doesn’t fall below 90 F. On a Friday afternoon, when I was finishing work, I stopped by Don Manuel’s lounge bar at the resort, to chill out a bit and relax with the sound of the waves. As the afternoon was slowly turning to the evening, Osvaldo suggested I should try Pacific Sunset Frost, a Capella Pedregal signature non-alcoholic cocktail with fresh berries, orange juice and coconut milk. It’s delicious, you should try it!

Ingredients:

• 2 oz. of  “Piña Colada” mix without alcohol
• 1 oz. Strawberry Puree
• 1/2 oz. Orange Juice
• 8 pc. Blueberries

Warm greetings from Cabo San Lucas!

With temperatures rising up to 90 degrees in Cabo San Lucas this summer, we love fresh and light lunches by our Executive Chef Marco Bustamante. Even more so, as we love all the fresh veggies and daily fresh catch from the Pacific ocean and the Sea of Cortez. Try out our recipe for a Seafood Salad – and don’t worry – if you don’t have all the ingredients, just mix and add your favorites! You will be pleasantly surprised with the result!

Ingredients
3 ea. Scallops (blanched for 2 minutes in boiling water)
6 ea. Shrimp (cleaned and blanched for 4 minutes in boiling water)
4 oz. Seabass (cut into ½ in cubes and soaked in lime juice for 1 hour)
3 oz. Octopus (blanched in boiling water 1 hour for every two pounds)
3 oz. Calamari (Grilled whole and but into rings)
1 ea. Lemon Zest
2 ea. Orange Segments
10 ea. Cherry Tomatoes (Cut in half)
8 oz. Cleaned Baby Mixed Green Lettuce
4 oz. Chipotle Vinaigrette (see instructions below)
3 oz. Oven Dried Tomato (see instructions below)

Method:
Place all shellfish in a bowl with lemon zest, cherry tomatoes, and orange segments and toss with 2 oz. of the vinaigrette and season with salt and pepper.
Toss the lettuce in a bowl with 1 oz. of the vinaigrette and season with salt and pepper.
Place shellfish in the bowl first and top with salad. Place a spoon of the chopped oven dried tomatoes next to the salad. Finish by drizzling each salad with a spoon full of the remaining vinaigrette.

Chipotle Vinaigrette
¼ Cup Lime Juice
½ Cup Olive Oil
1 oz. Chopped Dried Chipotle
¼ bunch Cilantro (Rough Chopped)

Method:
Mix all ingredients in a bowl and finish with Salt and Pepper.

Oven Dried Tomatoes
8 ea. Roma Tomatoes
Olive Oil
Garlic
Thyme
Salt and Pepper

Method:
Cut Roma tomatoes in half and remove the seeds with a spoon.
Brush baking pan with olive oil and sprinkle with Thyme, Garlic slices and salt and pepper.
Lay tomato half on baking pan.
Brush each tomato half with olive oil, thyme, garlic and season with salt and pepper.
Place to dry in a 200 degree oven for 1 ½ hours.
Remove from oven and chop roughly.
Save in the fridge until ready for use.

Buen provecho!

ET: What were some of your goals, and what challenges did you face, in launching your second salon?
Julien Farel: Our goals were to expand our group’s reach by partnering with one of the world’s top luxury hotel brands, as well as to manage our salon consistently with that of our Madison Avenue location, providing incomparable service. The challenges are, and were, making the Julien Farel brand a known brand in the local luxury market, which is extremely strong in Cabo San Lucas. Also, to adjust our service for the vacationing guest for whom time is not a factor; to create a longer, even more luxurious client experience as opposed to Manhattan which is more of a “luxury beauty with efficiency” philosophy!

ET: What’s different about the Julien Farel salon at Capella Pedregal, compared to your namesake salon back in New York?
Julien Farel: The difference is that at Capella Pedregal you can be at the beach working on your tan until five minutes prior to your hair or nail appointment! And you can order a margarita! Our Cabo San Lucas Salon Manager, Stephanie Mille, had been working in our New York City location for eight years prior to Cabo San Lucas, so our New York clients love to see a familiar face. Some of Stephanie’s clients have even traveled to Julien Farel at Capella for their haircuts in an exotic destination, as well as to have an unparalleled experience at Capella.

ET: Can you tell us about some of your celebrity clients? Have any of them paid a visit to the new salon in Cabo?
Julien Farel: Ivanka Trump, Rafael Nadal, Lauren Bush, Salma Hayek, Lea Michele, Cindy McCain and Rachel Hunter. We prefer to respect our clients’ privacy, but indeed many have visited Capella.

ET: How involved were you in the process of opening the new space in Cabo?
Julien Farel: I went for a pre-opening site inspection in late 2008 where my wife and I were trekking through mud with hardhats on! My wife, Suelyn Farel, our Director of Business Development, oversaw the pre-opening process, salon set up, interior design and created and implements our marketing strategy. I hired the salon staff, as well as trained them in New York. We go approximately every 10 to 12 weeks and plan to continue to do so. It is crucial that we are a continued presence in our namesake business.

ET: Had you vacationed in Cabo before you decided to expand your business there?
Julien Farel: No, but I had heard quite a lot about it from many of our clients who love Cabo, its surrounding areas and the guaranteed weather.

ET: Why Cabo, and why Capella Pedregal specifically, for your first salon outside of New York?
Julien Farel: We were interested in Cabo firstly because of Capella, this incredibly powerful and luxurious hotel group. Secondly, there are virtually no luxury hair offerings in Cabo San Lucas and my wife and I thought, “let’s go in and fill the void in this market!”

Our chefs have prepared an exquisite Easter Brunch menu. And not only will we celebrate this Easter in a Traditional Mexican way, we will celebrate it at Cabo’s best inside resort restaurant Don Manuel’s, as voted by readers of Cabo Social magazine, we will enjoy the holiday under the Cabo San Lucas sun, and we will enjoy the festivities with selected Easter decoration; delicious Easter eggs and Easter baskets, bunnies hand made out of bread, and so much more.

Traditional Mexican Easter brunch to be served at Don Manuel’s restaurant on April 24, 2011:

SALADS
Jicama Slaw with Celery Seeds and Mustard Dressing
Baby Hearts of Romaine, Crisp Bacon, Olives and Garlic Croutons
Grilled Vegetables with Ensenada Olive Oil and thyme
Spinach Salad with Red Onion, Goat Cheese and Honey Mustard Vinaigrette
Display of Whole and Sliced Local Fruit
Bacon, Roasted Red Pepper and Caramelized Onion Quiche

∞

MEETS AND CHEESES
Smoked Salmon and Local Yellow Tail with Traditional Garnishes
Charcuterie Selection with Mustards
Assortment of Cheeses from the Baja
Applewood Smoked Bacon and Veal Sausage

∞

BAKERY
Basket of Fresh Pastries with Homemade Marmalades
Display of Artisanal Breads with Local Olive Oil and Butters

∞

SEAFOOD DISPLAY
Assortment of Ceviches
Display of Crab Legs, Oysters, Clams, Lobster and Poached Salmon
Beef Baracoa with Smoked Chiles Sauce
Chipotle Scented Seafood Stew

∞

EGG STATION
Organic Egg Omelets or Eggs “You’re Style” Action Station
Red or Green Chilequiles with Fresh Cream and Farmers Cheese
Huevos Rancheros

∞

CARVING
Whole Roasted Prime Rib with Roasted Potatoes and Natural Jus and Horseradish
Roasted Turkey with Chorizo Stuffing and Sage
Mint Crusted Leg of Lamb with Mixed Baby Vegetables

∞

DESSERTS
Vanilla Crème Brûlée
Mini Milk Chocolate Brownies
Peanut Butter Cookies
Assortment of Macaroons
Traditional Flan
Raspberry Chocolate Tart
“Capirotada” Mexican Bread Pudding
Mini Mixed Fruit Trifle
Mini Orange Tartlets

$60.00 USD
$40.00 USD Children
Prices are quoted in USD dollars and are subject to 11% Federal Tax and 15% Service Charge

For reservations please send us an email to: fernando.flores@capellahotels.com or call us at: +52.624.163.4300