A Five-Day Food-and-Wine Cookout at Capella Pedregal

  • Photo © Robert Reck
    Farralon Seaside Grill Photo © Robert Reck
  • Photo © Robert Reck
    Estrella Suite Balcony Photo © Robert Reck
  • Photo © Robert Reck Photography 2010
    Beach Bonfire Photo © Robert Reck Photography 2010
  • Photo © Robert Reck Photography 2010
    El Farrallon Private Dinner Photo © Robert Reck Photography 2010
  • Photo © Robert Reck
    Don Manuels Lounge Photo © Robert Reck
  • Photo © Robert Reck
    Don Manuels Dining Photo © Robert Reck
  • Photo by Amy Bennett Photography
    Photo by Amy Bennett Photography
  • Photo by Amy Bennett Photography
    Photo by Amy Bennett Photography
  • Photo by Amy Bennett Photography
    Photo by Amy Bennett Photography
  • Photo by Amy Bennett Photography
    Photo by Amy Bennett Photography
  • Photo © Robert Reck
  • Photo © Robert Reck
  • Photo © Robert Reck Photography 2010
  • Photo © Robert Reck Photography 2010
  • Photo © Robert Reck
  • Photo © Robert Reck
  • Photo by Amy Bennett Photography
  • Photo by Amy Bennett Photography
  • Photo by Amy Bennett Photography
  • Photo by Amy Bennett Photography

Starting July 10, foodies can enjoy five days of beachside barbecues, dinners, and culinary-themed workshops at Capella Pedregal’s second annual Food & Wine Festival in Cabo San Lucas. The event kicks off with a tasting of wines from Duckhorn Vineyards, Humberto Falcon, and Baja Wines at the resort’s alfresco restaurant El Farallón, during which guests can mingle with the visiting chefs. The lineup includes Tim Hollingsworth, the former chef de cuisine at the French Laundry; Kent Rathbun, who heads the Dallas eatery Abacus; Philippe Schmit of Philippe Restaurant and Lounge in Houston; Dean Fearing of Fearing’s Restaurant in Dallas; and Yvan Mucharraz of Capella Pedregal.

On Thursday night, Capella Pedregal will host a barbecue with live music on the beach. Each chef will prepare Mexican barbecue dishes, including marinated prime steaks; quesadillas stuffed with green and red chorizo; queso fundido—a dish of hot melted cheese—with epazote cheese and wild mushrooms; and more. The grand-finale dinner on Saturday night is a six-course meal, for which each chef will prepare a different course. Dishes will include seared foie gras on toasted cornbread; prickly-pear chutney with eggplant; and chile-spiced buffalo tenderloin on a sweet-corn puree with sour-cherry sauce. Each will be paired with a different wine.

Tickets are available for just the evening food and wine events (from $500 per person) or with cooking classes, wine seminars, and a stay at the resort (from $900 per person). (+52.624.163.4300, www.capellahotels.com/cabosanlucas/foodandwine)

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