The Resort at Pedregal announces fifth annual food & wine festival


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The Resort at Pedregal, Los Cabos’ premier destination resort, is proud to announce its fifth annual food and wine festival – The Art of Taste. Set this year for 26 – 30 October, the gastronomic gala will celebrate the spirited Mexican holiday of Dia de los Muertos and feature a supernova of star chefs, including Richard Reddington, Dakota Weiss, Sonya Coté, and the resort’s new Executive Chef, Gustavo Pinet. The five-day epicurean adventure, hosted by journalist Janice Wald Henderson, will also welcome international wine and spirit authorities.

“For the past four years, The Resort at Pedregal’s annual Art of Taste has seen great success, bringing together accomplished chefs and mixologists from around the world for an unforgettable five-day culinary extravaganza,” said Yvan Mucharraz, Director of Food & Beverage at The Resort at Pedregal. With The Art of Taste now kicking off Los Cabos’ peak season, Mucharraz added, “we will take this already remarkable event to an even higher level.”

This year’s prestigious team of chefs includes:

  • Richard Reddington, Executive Chef at Redd and Redd Wood, both located in Yountville, in the Napa Valley Wine Region of Northern California. Named a “Rising Star” by The San Francisco Chronicle and “Best Rising Chef” by San Francisco Magazine, Reddington has received multiple James Beard Award nominations for Best Chef in the Pacific Region.
  • Dakota Weiss, Executive Chef at the Sunset Strip’s sizzling new Estrella and the explosively popular Sweetfin Poke in Santa Monica. Dubbed “Best New Chef” by Angeleno magazine, Weiss has appeared on Bravo’s “Top Chef Texas.” She made her mark in southern California as Executive Chef at Jer-ne at the Ritz-Carlton Marina Del Rey.
  • Sonya Coté, Owner and Executive Chef of Hillside Farmacy, Eden East and Coté Catering in Austin, Texas. Cote has appeared on the Food Network’s “Chopped.” Marie Claire has named her one of its “Women on Top.” Tribeza magazine honoured her as one of Austin’s “People of The Year.” Austin Monthly anointed Eden East one of the city’s “Best New Restaurants,” while Bon Appétit named Hillside Farmacy one of “The Best Spots in America to Taste the Revival.”
  • Gustavo Pinet, Executive Chef at The Resort at Pedregal, arrives with nearly 20 years of experience, most recently at Las Ventanas al Paraiso in Cabo. Pinet now presides over the resort’s myriad culinary attractions, including its signature restaurant Don Manuel’s, the dramatic seafood restaurant El Farallon, the poolside Crudo restaurant and the Beach Club, offering panoramic views of the Pacific Ocean and Pedregal Mountain.

Celebrated sommeliers and spirits experts also taking part in The Art of Taste include:

  • Emily Wines, Master Sommelier, Skipstone Ranch, California
  • Arturo Lomeli, Founder, Clase Azul Tequila
  • Daniele Dalla Pola, Owner, Nu Lounge Bar, Bologna, Italy
  • Jordan Gardenhire, Founder, Baja Brewing Company
  • Ulysses Vidal, Mixologist, Employees Only, New York City

Sponsors include:

  • LVMH, featuring such esteemed cuvées as Krug, Veuve Clicquot and Ruinart
  • Littorai, showcasing its acclaimed California Pinots and Chardonnays
  • Vinos Encinillas, producer of some of Mexico’s finest wines, here focusing on Bordeaux varietals and Syrah
  • Gonzalez Byass, graciously supplying V.O.R.S. sherries aged at least 30 years
  • Jasper Hill Farm, offering exquisite cheeses from Vermont’s Northeast Kingdom

The Resort at Pedregal is delighted to collaborate on The Art of Taste with food and travel journalist Janice Wald Henderson. Having taken part in Chefs’ Holiday at the Majestic Yosemite in California and Hawaii’s Cuisines of the Sun, Henderson will moderate each event, drawing upon her three decades as a writer for Rhapsody, Food & Wine, Robb Report, Epicurious, Bon Appetite and Vogue. The author of White Chocolate and The New Cuisine of Hawaii, Henderson is a regular contributor to American Forces Radio’s On Travel.

The Art of Taste will get underway with a welcome champagne reception featuring canapés conceived by the invited chefs along with a selection of cheeses and charcuterie. Festival highlights include instructional seminars focusing on subjects such as fresh salsa, tequila crafting, and wine and cheese pairing. The Ocean-to-Table class will concentrate on the preparation of ceviches, aguachiles, and tiraditos. A Dia de los Muertos dinner will take its inspiration from local Mexican customs and feature musicians, food booths and artisans. The Art of Taste will conclude with a gala dinner for which the chefs will each create a different course. A farewell after party will follow with live music and dancing under the stars.

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