Mary Buttaro Reviews

Let's Watch the Oscars Together -- Right Now! ...from Michael Moore

2010-03-08T08:25:00.001-08:00

From: "Michael Moore" <maillist@michaelmoore.com>
Date: March 7, 2010 5:35:08 PM PST
To: joe@forallevents.com
Subject: Let's Watch the Oscars Together -- Right Now! ...from Michael
Moore
Reply-To: maillist@michaelmoore.com

Let's Watch the Oscars Together -- Right Now! ...from Michael Moore

Sunday, March 7th, 2010

Friends,

The best movie I saw this year won't be winning any awards tonight at
the Oscars. It wasn't even nominated for anything. In fact, it wasn't
even shown in the United States. Yet, I'm confident that, if you had
had a chance to see it, you would likely agree with me that this is a
brilliant film, a rare gem.

It's called "Troubled Water" (not to be confused with last year's
superb Katrina doc, "Trouble the Water"). "Troubled Water" is from
Norway and it is a work of art and great storytelling from the opening
frame to its final fade to black. It tells the story of a young man
who is paroled after spending time in prison and gets a job as a
church organist. He claims to be innocent in the drowning of a child,
but the boy's mother won't let it go.

When the film was over, I sat there amazed and wondering, "Why can't I
see movies like this all the time?" What is wrong with filmmaking,
with Hollywood? Why are most films just the same old tired assembly
line stuff -- sequels, remakes, old TV shows turned into movies,
predictable plots and storylines... "If you've seen the trailer,
you've seen the movie."

But "Troubled Water" was not like that -- and therefore its
distribution to the theaters of America was, in essence, doomed.

That's not to say we don't make great movies anymore. I loved
"Avatar," "District 9," "Inglourious Basterds," "Up in the Air," and
"Up" among many others.

Some critics have hailed "The Hurt Locker" because the film "doesn't
take sides" in the Iraq War -- like that's an admirable thing! I
wonder if there were critics during the Civil War that hailed plays or
books for being "balanced" about slavery, or if there were those who
praised films during World War II for "not taking sides?" I keep
reading that the reason Iraq War films haven't done well at the box
office is because they've been partisan (meaning anti-war).

The truth is "The Hurt Locker" is very political. It says the war is
stupid and senseless and insane. It makes us consider why we have an
army where people actually volunteer to do this. That's why the right
wing has attacked the movie. They're not stupid -- they know what
Kathryn Bigelow is up to. No one leaves this movie thinking, "Whoopee!
Let's keep these wars going another 7 years!"

James Cameron has been targeted by the crazy right, too. Because --
and Fox and Rush have this one correct, too -- "Avatar" is, in fact,
an allegory for America -- a land stolen from an indigenous people who
were slaughtered, a nation that not only allows corporations to call
the shots but let's them privatize our wars (wars in distant places
with the objective of controlling a dwindling energy resource), and a
people who seem hell-bent on destroying the environment.

Cameron is a brave and bold filmmaker, a college drop-out who became a
truck driver and then one day just decided he was going to make
movies. "Avatar" is an idea he's had in his head since he was a
teenager -- and somewhere, somehow, his dreams and creativity weren't
snuffed out by the machine. Thank God.

There is so much more I want to say about the state of movies these
days, but you've got better things to do on this beautiful Sunday. I
love this art form, and tonight is the night to celebrate it!

In fact, the Oscars are about to start. I'll try to "tweet" along with
you during the show.

Finally, let me leave you with a list of 20 great movies I saw in 2009
that received little or no recognition or distribution in the U.S.
They deserve to be acknowledged on this important night, and I hope
you can find them somewhere, someday (a number are already on DVD).
They represent the hope I have for the movies being the inspiring
force I've always believed in.

Be well. And -- no extra salt or butter on the popcorn!

Yours,
Michael Moore
MichaelMoore.com
Twitter.com/MMFlint

P.S. Here's my list of 20 "best pictures" I saw in 2009:

1. "Troubled Water" (see above)
2. "Everlasting Moments" - A wife in the early 20th century wins a
camera and it changes her life (from Sweden).
3. "Captain Abu Raed" - This first feature from Jordan tells the story
of an airport janitor who the neighborhood kids believe is a pilot.
4. "Che" - A brilliant, unexpected mega-film about Che Guevara by
Steven Soderbergh.
5. "Dead Snow" - The scariest film I've seen in a while about zombie
Nazis abandoned after World War II in desolate Norway.
6. "The Great Buck Howard" - A tender look at the life of an
illusionist, based on the life of The Amazing Kreskin starring John
Malkovich.
7. "In the Loop" - A rare hilarious satire, this one about the
collusion between the Brits and the Americans and their illegal war
pursuits.
8. "My One and Only" - Who woulda thought that a biopic based on one
year in the life of George Hamilton when he was a teenager would turn
out to be one of the year's most engaging films.
9. "Whatever Works" - This was a VERY good Woody Allen film starring
the great Larry David and it was completely overlooked.
10. "Big Fan" - A funny, dark film about an obsessive fan of the New
York Giants with a great performance by the comedian Patton Oswalt.
11. "Eden Is West" - The legendary Costa-Gavras' latest gem, ignored
like his last brilliant film 4 years ago, "The Axe".
12. "Entre Nos" - An mother and child are left to fend for themselves
in New York City in this powerful drama.
13. "The Girlfriend Experience" - Steven Soderbergh's second genius
film of the year, this one set in the the post-Wall Street Crash era,
a call girl services the men who brought the country down.
14. "Humpday" - Two straight guys dare each other to enter a gay porn
contest -- but will they go through with it?
15. "Lemon Tree" - A Palestinian woman has her lemon trees cut down by
the Israeli army, but she decides that's the final straw.
16. "Mary and Max" - An Australian girl and and elderly Jewish man in
New York become pen pals in this very moving animated film.
17. "O'Horten" - Another Norwegian winner, this one about the final
trip made by a retiring train conductor.
18. "Salt of This Sea" - A Palestinian-American returns to her
family's home in the West Bank, only to find herself caught up in the
struggles between the two cultures.
19. "Sugar" - A Dominican baseball player gets his one chance to come
to America and make it in the big leagues.
20. "Fantastic Mr. Fox" - A smart, adult animated film from Wes
Anderson that at least got two nominations from the Academy.

A FEAST FOR ALL SENSES - 1st Annual Cabo Wine & Food Festival

2009-06-05T06:54:00.001-07:00

Story and Photos by Mary Buttaro A FEAST FOR ALL SENSES - 1st Annual Cabo Wine & Food Festival

Cabo San Lucas, blessed with oceans, mountains and deserts, located 10 degrees south of the Tropic of Cancer, has the Pacific Ocean splashing ashore from the south and west and the Sea of Cortez from the east.

Blue skies, warm weather, and beautiful sea and sunsets…reasons Cabo is a perfect winter escape. Now, add another has been added to make a visit to Cabo in January even more special – the Annual Cabo Wine & Food Festival – a unique celebration created by Pueblo Bonito Resorts – held at their award winning beachfront resorts and in their Siempre, LaFrida, and Fellini's restaurants, cited as among the best in Mexico.

The indelible event of the Festival was the final dinner at LaFrida. Five Star Diamond Award winning Chef Antonio de Livier with visiting James Beard Chef Michael Schlow and Seth Raynor, Chef /owner of the Pearl & Boardinghouse in Nantucket, MA, created a once in a life time dinner for which National Champion Sommelier Juan Carlos Flores orchestrated pairings of wines selected from around the world. This transcended the ordinary.

FESTIVAL EVENTS (in order attended)

WELCOME MEXICAN FIESTA

Held on the breathtaking ocean view patio of Sunset Beach's Sky Pool, 28 stories above the ocean, the Welcoming Mexican Fiesta, the Festival's first event, could not have been more spectacular.

The Fiesta began with a sky dramatically colored by the setting sun and continued until the twinkling stars began to emerge. Booths were set up at pool's edge. Palm trees were gaily lit. Lanterns set a party atmosphere. A Mexican trio added lyrical sounds that accompanied strolling guests as they moved between food, drink, and local artisans booths. The mood was joyful and light-hearted; the crowd was open, friendly, and excited by the spectacular view, the food, drink, and music.

Small bites of Mexican specialties prepared by La Paloma, the New Mexican Restaurant located at Pueblo Bonito Los Cabo Resort, were beautifully displayed and as delicious as they looked. To complement the food and create interesting pairings, National Champion Sommelier Juan Carlos Flores selected wines, beer, and tequilas. Experts staffed each booth and encouraged experimentation.

While a local master's demonstration of the art of cigar rolling engaged some, other guests chatted, nibbled and drank, watch the sun dance on the sea as it slowly melted into the ocean and sky colors gradually faded to become a dark night sky full of winking stars.

Guests showed up hungry and left happy. It was a great start to what would be a wonderful Festival. Completing this extraordinary evening for some guests was a signature Martini at Sunset's Cigar Bar. Others walked along the beach at night, their choice for a perfect ending to the day.

SPIRITS OF MEXICO SEMINAR

" One cannot fully appreciate Mexico without understanding Mexican Spirits in its history and culture"…source unknown.

Pueblo Bonito Rose on Medano Beach hosted the first wine event of the Festival, "Spirits of Mexico Seminar" which provided us criteria for judging quality, differences in nuance and to our define personal preferences.

Alejandro (Alex) Enriquez, a local sommelier and Tequila connoisseur passionately guided us through the history and differences between the spirits of Mexico, and the production methods influencing final products.

Tequila was originally made by the Spanish conquerors from Pulque, an Aztec fermented elixir, with only the Church permitted to make it. Today production is large, organized and government regulated.

The production center is the town of Tequila is with 186 producers. One hundred and thirty six Agave varieties are indigenous to Mexico, but only the "Blue Agave" plant is used to make Tequila. The agave plants, lovingly cared for by their "Jimador," grow for nine years before they are large enough to be harvested for making Tequila.

After harvesting, the plant heart is steamed in an autoclave for 24-76 hours to release the sugars, and then mashed pneumatically, yeast is added, and the mix is placed into steel fermentation tanks for 24-72 hours. The next process, distillation, removes water from alcohol and is sometimes repeated when a more concentrated product is being created. Once distilled to the desired concentration, the Tequila is filtered, and barreled to rest and mature.

The first Tequila, Silver or Blanco, although transparent in the glass built long legs on the glass. It tasted herbaceous and had minerality in the finish. It was sort of "gentile." Served chilled, it nonetheless, felt warm inside when swallowed and was comfortable with the body.

The second Tequila, Reposados, in the barrel for two months, had picked up past barrel flavors that worked to slow it down, rested it, and gave it some color. The result was round flavor, golden color, a little syrupy, but gentle - not aggressive.

Alex told us about Tequilas barreled for eight months in casks previously used to age Sherry. They often pick up orange, anise, and cinnamon flavors. The intensity of the toast in the barrel also influence the flavor of the final product adding yet another layer of complexity. Cigar smokers favor these longer aged Tequilas.

Mescal and Raicilla differ from Tequila in three ways – region, plant variety and production method.

The region of Oaxaca creates Mescal using the "Esparin Agave" plant with a smoked production method. The un-aged, 47% alcohol Mescal product we tasted was smoky, had hint of clay, and fresh orange in its flavor. With long aging, referred to as "extra anejo", Mescal develops a fantastic apple brandy taste!

Riacilla, originated in the Jalisco region, uses the "Chuvilla Agave" plant variety, which is produced, in underground ovens. We tasted "reserved" and "extra reserved". They were both very dense, with long legs, with a flavor that was bright and herbaceous, not smoky, gentle and smooth on the palate with a long finish.

Now, fully understanding the history and culture of Mexican Spirits, I'm fully able to appreciate Mexico!

WINEMAKER'S DINNER AT FELLINI'S

This first of three winemaker's dinner was held at Pueblo Bonito's Rose Resort in their renowned restaurant, Fellini's - a stylish sea-view setting with al fresco veranda dining and indoor seating.

A many course dinner designed by Chef Antonio de Livier whose personally inspired Italian food and luscious steaks were masterfully paired with beautiful wines orchestrated by National Champion Sommelier Juan Carlos Flores.

Enjoying the mellow evening, we dined on the veranda with a view of the magnificent pool, and listened to the music of internationally known pianist Martha Lledó.

With a Prosecco toast, our eating adventure began with the Antipasto – a Mint, Melon and Honey Bruschetta with thin slices of Proscuitto. A second wine, a Moscato D'Asta was also served with this course and was absolutely heaven sent. There were four more courses, each accompanied by two wine pairings, before we reached dessert – an Orange Delizia. Imagine the taste of Chocolate Biscuits with Orange Ice, almond petals and red fruits paired with a Venetian Fragolino. Eleven wines were paired with this dinner. Each superbly paired with the foods.

Wine served at Fellini's Dinner

Villa Sandi, Prosecco Valdobbiadene D.O.C., Veneto

Marchesi di Gresy, La Sierra Moscato D`Asti, D.O.C.G., Piedmont 2007

Bersano, Gavi di Gavi, D.O.C.G., Piedmont, 2007

Tenuta S. Anna, Pinot Grigio, D.O.C., 2006

Monte Dall`Ora, Valpolicella Classico Superiore, D.O.C.,2003

Marchesi di Gresy, Barbaresco Martinenga, D.O.C.G.,Piedmont, 2005

Donna Fugata, Angheli, I.G.T., Sicily 2004

Marchesi di Gresy, Barbera d`Asti, D.O.C.,Piedmont, 2005

Marchesi de Frescobaldi, Chianti Rufina Riserva, D.O.C.G., Tuscany, 2004

La Gigiosa, Fragolino, Veneto

WINES OF THE WORLD SEMINAR

National Champion Sommelier Juan Carlos Flores brought together representatives from select wineries in four different parts of the world for an educational seminar, wine tasting and a great time. Gathered at the Pacifica Holistic Retreat the presenters celebrated their wine-producing regions by sharing their unique stories and bringing their wines for us to taste.

Discussion of Italian Prosecco - the dry, bubbly, sparkling wine from the Northern Veneto Region of Italy - its history, culture and production was lead by Wesley Alejandro Rodriguez Young. In a fast paced half hour we learned that Prosecco originated in the historic area between Coneglino and Valdobbiandene, at the foothills of the Italian Alps, on a 4300 hectare DOC of clay and sandstone that is 50 to 500 meters above the sea level, where grapes are grown on the south facing slopes only.

The Prosecco grape is blended with others - Verdiso (for acid and sapidity), Perera (for aroma and perfume) and Blanchetta (for polish and refinement) and is made using the Methode Charmat resulting in a wine with moderate body, a pale straw color with a greenish cast, was crisp, clean, refreshing and exhibited aromas of citrus, floral, peach and honey.

Three types were tasted - Fermo or still is much like any white wine, Frizzante or Semi-Sparkling so barely effervescent that bubbles could hardly be felt, and Spumante or Sparkling, very much like Champagne, only better.

Prosecco is very affordable when compared to French or California sparking wines and becoming widely available in the United States and around the world.

Devon Larking, Sales Mgr for BanksChannel, wine merchants, led the tasting of California wine, serving a 2005 Cabernet from Souvrain. Blended with 5% Merlot is a big jammy, fruit forward wine.

Although wine is produced in just about every state in the United States, California dominates by producing 90% of the wine grown in the United States and is the highest valued crop in the country.

Asked to speculate about 20009 and wine Devon thought 2009 may be the year of Merlot, box wine, tetra bags and canned wine!

Next up was Argentina with its flagship variety, Malbec, a grape of French origin introduced to Argentina in the 1800's.

Susana Balbo, celebrity winemaker and President of the Argentinian Wine trade association, described the sensual, passionate, tango-like wines produced in the Mendoza Valley. The vineyards, highest in the world at 9000 feet above sea level, receive moderating sea breezes; grow 22 Malbec grape varieties in clay soil.

The wine is blended for fruity flavor and tastes of black cherry, strawberry and violet. Agentinians, wine lovers, recognize the quality of their local product and consume 40% of the wine produced in the county. Only 20-25% of these seductive Argentinian wines are exported, with demand for wine from Argentina leaping to 35% growth in the USA. So my advice is, when you see it, buy it!

Hugo D'Acosta, Wine Consultant, introduced us to Mexican wine development. Mexico is considered a dynamic wine region of the world. With soils of decomposed Granite, sandy riverbed, earth moved by water, and an ocean orientation producing fog, Mexico has a vision to develop a "New World Country" wine tradition. A wine school has been set up to train growers and winemakers.

Currently no less than nine different grape varieties grow in Mexico but wine production is small and not much is exported. Thirty-five formal wineries exist, but 99.5% of the wine production is from only three wineries. 90% of Mexican wine is produced in a wine region east of Ensenada.

To implement the vision 3000 hectares have be planted in Baja with more vines are being planted in Santo Tomas, Sante Vincente, Tecate and Valle de Guadalupe.

The wines we tasted displayed the personality of the region, exhibited minerality and good acidity.

These wines were delicious. Visitors to Mexico have traditionally come to fish, swim, sun and relax. Now a new reason to come to Mexico – drink the WINE!

Enlightened by the knowledge of terroir challenges, attendees were amazed and excited to learn and taste the great wines produced in these four different regions of the world.

WINEMAKER'S DINNER AT SIEMPRE

After a sun and swim break at Sunset we returned to Pacifica Holistic Retreat, a venue so different from Sunset, to continue the Fest with dinner at Siempre – arriving as the setting sun began to bath the walls of the buildings in soft pinks and yellows.

The relaxing hint of lavender and vanilla filled the air as we strolled through the main lobby toward the courtyard. Once outside, with sounds of ocean lapping shore to accompany us, we find the sinuous path leading to the Siempre Restaurant. Our dinner party, already arrived, was waited for us in the Refresco Bar, right off the Siempre dining room.

The interior, lovely with subdued lighting created and relaxed and romantic mood. The décor, understated with careful Zen type editing, was attractive. We held high expectations for the evening and were not disappointed.

Seated at a large round table made cross-conversation difficult but gave privacy as the tables are generously spaced apart, one from the other. Our service was masterful.

The evening's menu, planned by Internationally trained Chef Candelario Leon Olivares, was a fusion of Mediterranean and Asian with Mexican accents. He works only with the finest, freshest organic ingredients using seafood from the clear Pacific waters, and high quality meats. This night we are treated to "Double Dating Pairing" - two small food servings paired with two wines at each course. Three Sakes were sampled with the Asian fusion foods. The memorable second course featured Seared Chilean Sea Bass with Pink Peppercorns paired with Gewürztraminer and a Poached Chilean Sea Bass with Lychee Essence and Pilipino Style Roll paired with a Riesling. Both wines from Washington State, USA, were appropriate for their dishes.

This magnificent dinner featured nine separate food samples paired with ten beverages. In addition, two desserts were served with a Late Harvest Sauvignon Blanc. This Festival rocks!

Had I done so, the perfect ending to a wonderful evening would have been enjoying the beauty of the beach at night from the ocean side Fire Pit, part of Pacifica's holistic experience. But that did not happen. I will hold the fantasy until next year's Festival.

Wines served at the Siempre Dinner

Chateau Ste Michelle Blanc de Blancs Sparkling

A to Z Pinot Blanc 2005, Oregon (USA)

Francis Tannahill Dragonfly Gewürztraminer 2004 WA (USA)

Chateau Ste Michelle Eroica Riesling 2006 WA (USA)

Shochikubai Organic Rice Sake

Junmai Ginjo Nama Sake made with organic rice. Kosher Certified

Schochikubai Nigori Silky Mild Sake (Naturally brewed, unfiltered sake with a milky rice flavor)

Cssa Madero Shiraz, Parras Valley (Mexico)

Columbia Crest Grand Estate Merlot 2005, Columbia Valley WA (USA)

Chateau Ste Michelle Cold Creek Cabernet Sauvignon 2005, Columbia Valley, WA (USA)

Zuccardi Q Malbec 2005, Mendoza (Argentina)

Errazuris Late Harvest Sauvignon Blanc, Casa Blanca Valley, Chile

GRAND TASTING, WINES OF THE WORLD

In the late afternoon guests gathered at Sunset Beach's Monestario Ballroom to sample the delectable wines from many regions of the world.

There were countless wines to be tasted. I sampled wines from South Africa, Chile, Mexico, France and the USA. How many wines could one person engage with?

Wine purveyors who shared intriguing information about their wines with interested participants encouraged sampling of wines and questions about the wines.

Small bites paired to the wines, from LaFrida's kitchen, kept appetites assuaged and provided respite from the potpourri of wines available for tasting.

Meanwhile, in the adjacent courtyard, a charming fashion show of traditional clothing from Mexico's Chiapas region was taking place. Live music accompanied revered chanteuse Luna Itzel, who regularly enchants LaFrida Restaurant patrons. She entertained us with several sets. On display and for purchase were Chiapan, one of a kind, hand woven, hand made clothing, and accessories.

Wine tasting participants moved easily between the wine, the food and the outside event. The day ended softly as people drifted toward other activities.

My photo of wine glass left behind on he terrace railing is reflecting the early evening light and is my visual memory of those last moments of the event. The Festival would continue for another day, but with regret, this would be my last day.

CELEBRITY CHEF WINEMAKER'S DINNER AT LAFRIDA RESTAURANT –

My final Festival evening was enjoyed at this very special Winemaker's Dinner, set in the elegant, authentic Mexican 1920s-style dining room of LaFrida Restaurant at Pueblo Bonito Sunset Beach.

Three acclaimed chefs collaborating to produce it created the dinner. These chefs, long-time friends who worked together in the past, understand the outstanding potential of each other's cooking.

Nationally celebrated Chef Michael Schlow, a James Beard Award winner, and Chef Seth Raynor of Boardinghouse-Pearl fame, joined Pueblo Bonito's own award-winning celebrity chef, Antonio de Livier, in creating an event of culinary delight.

Chef Raynor created an Amuse Bouche, Tomato Infusion, the recipe for which he has shared with us. Salt Cod Goditas with Avocado, Cilantro and Tomatillo were tender, flaky, perfect and creatively presented. Planko Crusted Sea Bass served with corn, shrimp, saffron, and zucchini was paired with Chardonnay from two different vineyards.

Mushrooms, bacon, lentils and smoked tomatoes were the base for Ancho Dusted Tuna.

Again, the preparation was perfect, delicious, with picture perfect presentation. Each course was more wonderful, more flavorful than the last. Five courses, each served with two wine pairings totaled ten wines tasted at this dinner. Quite a challenge for a Festival participant!

The final dish, Pinaple Mille Feulli, was delightful with Gewurztraminer. That's 11 wines at one dinner! Wine pairings were chosen from the Pueblo Bonito's international cellar, selected by National Champion Sommelier Juan Carlos Flores.

During dinner, to piano accompaniment, enchanting chanteuse Luna Itzel entertained. It was an evening of creative flair in the food, the wine and the music.

Wine List for dinner at La Frida Restaurant

Chateau Ste Michelle Blanc de Blancs Sparkling

Lindemans Bin 75 Riesling 2007, South Eastern (Australia)

Roganto Sauvignon Blanc 2007, San Vicente Valley (Mexico)

Chateau Ste Michelle Chardonnay 2006 Columbia Valley WA (USA)

Keller Estate Oro de Plata Chardonnay 2006, Sonoma Coast CA (USA)

Lindemans Bin 99 Pinot Noir, South Eastern (Australia)

L.A. Cetto Reserva Privada Nebbiolo 2003, Guadalupe Valley (Mexico)

Palmaz Vineyards Gaston Cabernet Sauvignon 2001, Napa Valley CA (USA)

Atalayas de Golban Crianza 2005, Ribera del Duero (Spain)

Roganto Selección Especial Tempranillo 2005, San Vicente Valley (Mexico

Altos las Hormigas Reserva Malbec 2006, Mendoza (Argentina)

Vinum Cellars G2 LH Gewurztraminer 2007, San Benito County (USA)

THE VENUES

PEUBLO BONITO SUNSET BEACH

Situated on the western side of the tip of Baja, overlooking the Pacific, Sunset Beach is set away from the concentration of hotels along the Sea of Cortes. It's expansive private beach and 50 acre site provides guests with a uniquely tranquil and secluded setting.

As I passed through its gates and gazed upon the endless stretch of pristine coastline, I knew that something special lay ahead. The obvious beauty, privacy and seclusion were enhanced by the lush, colorful, extensive tropical gardens but it was the ocean view and beautiful beach that was stunning to behold.

This "all suites" property offers various sized units - junior, luxury, executive, presidential and penthouses, all appointed with finest amenities. My suite had two marble baths, a terrace with comfortable lounge chairs for sunning or whale watching, feather-top bed, fully furnished kitchenette, in-suite Internet access, hair dryers, and twice-daily maid service. Everything I would need or desire was provided.

Personalized services is a Pueblo Bonito hallmark evidenced upon arrival by a welcoming note, fruit basket and bed-top artwork created by the housekeeper. This personalization continued throughout say stay.

The staff at every level is excellent. Friendly, helpful and accommodating, they are always looking to assist and make guests feel cared for.

Families, singles or couples enjoyed a full range of activities. Among the on-site activity choices are three outdoor pools with swim up bars, including one exclusively for adults, Jacuzzis overlooking the ocean, beautiful beaches for walking, a fitness center, and lighted tennis courts.

The full service spa offers integrated body-healing therapies, Swiss and rain showers, steam room and cold plunge.

A range of personal services available will keep guests stress free - concierge, executive business center, conference/banquet and meeting planning, babysitting, on-site auto rental, dry cleaning and laundry.

Pueblo Bonito Resorts are popular for weddings performed on the beach, in the gardens, or in the Chapel at Sunset Beach.

Food choices on site are varied. The list includes LaFrida – for white table cloth gourmet Mexican and Latin American cuisine, The Bistro - for informal, family cuisine, La Nao - for all-day dining, Manila Bar – serving wines, spirits, and lighter fare, Aquabar – for poolside snacks and cocktails, The Lobby Bar – specializing in espresso drinks and specialty martinis, The Cigar Bar - known for premium handmade cigars and wine-by-the-glass.

I ate relaxed at poolside, on my private ocean-view terrace, and dined by candlelight. A full dining experience, or a more casual meal, in a relaxing atmosphere, whichever is your desire, Sunset Beach has it all.

PUEBLO BONITO PACIFICA HOLISTIC RETREAT & SPA

A luxurious holistic resort, Pueblo Bonito Pacifica Holistic Retreat & Spa, located on a wonderful private beach, has breathtaking views and is landscaped with over 35,000 cactus plants. Here, it is easy to pursue relaxation, wellness, fitness, or adventure with full spa services, Temazcal, nature trails and a collection of Zen inspired luxuries.

This adult only, non-smoking retreat offers 154 total guest accommodations, including 14 suites. Rooms feature cactus blooms, incense, and Zen inspired amenities. Ocean view terraces on which to relax raise a glass, watch the whales glide by or the sun dance on the sea.

Room amenities include luxurious feather-top beds, extensive pillow menu, 24-hour in-room dining, nightly turn down service, high-speed cable in room, and mini refrigerator.

A free shuttle service is available for guests wishing to visit, use the facilities of, or dine at one of the other Pueblo Bonito Resorts. This bonus feature expanded options for PB guests.

At Pacifica's Siempre Restaurant guests can order all day and all night. The restaurant features market fresh ingredients, a wellness-oriented spa menu as well as a splurge menu that satisfies the urge for sweets, Siempre has it all.

Of course other options exist. Refresca, the bar, serves wines, spirits and lighter fare, Aire – delivering poolside snacks and cocktails and Jugos – for healthy juices and "small plates".

Information or Reservations

Pueblo Bonito Resorts

www.pueblobonito.com

A FEAST FOR ALL SENSES - 1st Annual Cabo Wine & Food Festival

2009-06-04T19:05:00.001-07:00

Mary Buttaro A FEAST FOR ALL SENSES - 1st Annual Cabo Wine & Food Festival