Fiesta Americana Grand Los Cabos Takes Thanksgiving South of the Border With Guest American Chef Matthew Bousquet.Food Editors/Travel Writers LOS CABOS, Mexico--(BUSINESS WIRE)--Nov. 8, 2002 Executive Chef of Restaurant Mirepoix mire·poix n. A seasoning composed of finely diced sautéed vegetables and herbs and sometimes diced ham, bacon, or salt pork. [After Charles Pierre Gaston François de Lévis, Duc de Mirepoix Brings Sonoma County Culinary Stylings to Luxury Los Cabos Resort Americans can enjoy Thanksgiving South of the Border this year as Fiesta Americana Grand Los Cabos features the culinary innovations of Guest Chef Matthew Bousquet of Sonoma's Restaurant Mirepoix. Prices for the three-night Thanksgiving package at this luxury resort start from $784.00 (double occupancy) and include deluxe accommodations, Thanksgiving dinner for two, 15% off spa services, 10% off Green fees at Cabo del Sol's Ocean or Desert golf courses and taxes. Fiesta Americana Grand Los Cabos' Executive Chef Jean Pierre Rivault welcomes Bousquet into his kitchen to prepare the traditional Thanksgiving buffet. Bousquet will utilize his renowned fusion of regional American cuisine (Sonoma, New England and the South) with a distinctly French twist. Besides roasted honey-glazed ham and roasted turkey and Pan Jus gravy, the menu will include such offerings as sauteed Cabrilla ca·bril·la n. Any of various sea basses, especially Epinephelus guttatus of tropical waters, such as the Mediterranean. [Spanish, diminutive of cabra, she-goat; see cabretta.] with Saffron Sauce, Oyster-Brioche Stuffing, Lobster-Caramelized Root Vegetable Risotto ri·sot·to n. pl. ri·sot·tos A dish of rice cooked in broth, usually with saffron, and served with grated cheese. [Italian, from riso, rice, from Old Italian; see rice. , Molasses molasses, sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose. Roasted Sweet Potatoes, Red Bliss-Creme Fraiche Mashed Potatoes, Green Bean Pearl Onion Casserole. After dinner sweets include Butterscotch but·ter·scotch n. 1. A syrup, sauce, candy, or flavoring made by melting butter and brown sugar together. 2. A golden or tawny brown. Pudding, Pecan-Pumpkin Pie, Sweet Potato Tart and Caramelized Lemon Tart. Restaurant Mirepoix is a newcomer to Sonoma and is already creating a stir with the locals and San Francisco foodies with its reputation for adhering to the principles of fresh, seasonal cooking. Bousquet has trained under some of the best chefs in the United States including Bradley Ogen of One Market and Lark Creek Inn; Barbara Tropp of China Moon; and Gray Kunz of Lespinasse. Situated on the azure azure /az·ure/ (azh´er) one of three metachromatic basic dyes (A, B, and C). az·ure n. Any of various dyes used in biological stains, especially for blood and nuclear staining. Sea of Cortez and adjacent to the Cabo del Sol Golf Development, Fiesta Americana Grand Los Cabos is no stranger to pampering guests with a luxurious experience. The hotel recently hosted the APEC APEC in full Asia-Pacific Economic Cooperation Trade group established in 1989 in response to the growing interdependence of Asia-Pacific economies and the advent of regional economic blocs (such as the European Union and the North American Free Trade Area) (Asian Pacific Economic Cooperative) Conference with 21 world leaders including President George W. Bush. To reserve this special Thanksgiving package, please call Fiesta Americana Grand Los Cabos at 011-52-624-145-6200 or 1-800-FIESTA1. |
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