Join us for dinner at Abacus with
Chef Marco Bustamante
October 12
Win a trip for two to the
Capella Pedreagal weekend below!
Join us at Abacus as we welcome Chef Marco Bustamante from Capella Pedregal in Cabo San Lucas. Enjoy a five course dinner created by Marco. Wines to compliment the meal will be chosen by Matthew Scott. You will also be entered into the drawing to win a Gourmet Weekend with Chef Kent and Marco. Details below.
Abacus Dinner with Chef Marco
October 12, 6:30 pm
$125 inclusive of tax and gratuity
"Queso de Cerdo"
Country Terrine with Green Tomato Chutney
and Texas Toast
"Crema de Elote"
Corn Cream with Peekytoe Crab "en Escabeche" Requeson Dumplings and Basil Oil
"Dorado al Chilmole"
Mexican Blackened Mahi Mahi with Cucumber
and Preserved Lemon Slaw and Mole Verde
"Costilla de Res Mancha Manteles"
Braised Farms Short Ribs, Fork Crushed Smoked Plantain, Spiced Turnips and Baby Swiss Chard
"La Merienda"
Tres Leche Cake, Churros and Passion Fruit Gaznate
For reservations email Natalie Holl
214-559-3111
Chef Marco Bustamante began his culinary career in 1999 as chef de partie at the newly re-opened Russian Tea Room in New York where he assisted Chef Frabrice Canelle in menu development and training of new staff. From 2000-2003, he served as sous chef at Victor's, the Ritz Carlton New Orleans' AAA rated five-diamond dining establishment. Bustamante then moved on to spend a year as chef de partie at Thomas Keller's Per Se in New York. In 2004, he began his tenure with the West Paces Hotel Group, parent company of Capella Hotels and Resorts, first as executive chef at L'Auberge de Sedona in Sedona, AZ, then as executive chef at Hotel 71/Solis Chicago Hotel and Spa in Chicago, IL. In 2007, Bustamante assisted in the opening of Schloss Velden, a Capella Hotel in Velden, Austria, the first hotel to debut in the Capella Hotels and Resorts collection. Bustamante is a graduate of the acclaimed French Culinary Institute in New York. He just cooked a dinner at the James Beard House on September 26th!
Capella Pedregal Cabo San Lucas
Gourmet Weekend
with Chef Kent Rathbun
and Chef Macro Bustamante
October 26 -30, 2011
Package includes:
- Four nights in a beautiful Ocean View Room
- Breakfast each morning in Don Manuel's Su Cocina
- Lunch each day in the Beach Club
- A trip to the local market with Chef Rathbun and Chef Bustamante
- A cooking Class with Chef Rathbun and Chef Bustamante
- A dinner on the Beach
- A Dinner in El Farallon
- Round Trip Transfers to and from the Airport
- Access to the VIP Lounge at the Airport upon departure
- Rooms that start at 800 square feet. They all have a private plunge pool, a fireplace, terrace for sitting or dining, a mini bar with complimentary sodas and waters in the room.
- Does not include airfare
Capella Pedregal is situated on the most dramatic site of the Peninsula, in the southernmost tip of Mexico's Baja California. The only privately owned tunnel in Mexico, Dos Mares, is the gateway to this hidden luxury. Guests experience the unexpected at the end of this tunnel, where they are greeted by breathtaking view of the spa's courtyard entrance overlooking a long expanse of beach and the ocean.
The accommodations at Capella Pedregal are defined by the natural environment, with a harmonious balance of the desert and the ocean. Each room and suite, beautifully handcrafted with Mexican artistry, offers spectacular views of the Pacific Ocean and features a private terrace, a plunge pool, a rainforest and
separate handheld shower as well as a tub, a telescope for a picture perfect setting, and luxurious amenities for guests to enjoy.
The Capella Pedregal experience is enhanced with superb dining at three distinct locations, a 12,000 square-foot Auriga spa, featuring outdoor treatment rooms and its own private pool as well as three guests' pools.
$3600.00 per double occupancy
$2800.00 per single occupancy
For reservations please call 877-247-6688
Ask to book the Gourmet Weekend
with Kent and Marco
