N e w s l e t t e r & C a l e N d a rw i N t e r 2 0 0 8 – 2 0 0 9at the

Biltmore • 1200 Anastasia Avenue • Coral Gables, FL 33134

Introducing the Biltmore Culinary Academy

In keeping with its commitment to fine gastronomy, the Biltmore has created a recreational cooking school that gives its guests an insider’s view to the culinary arts. Unlike any hotel cooking school of its kind, the Biltmore Culinary Academy offers hands-on classes taught by the hotel’s top chefs. With no more than 8 students per class, guests are ensured individualized attention. “We are delighted to add an educational curriculum as an integral part of the property’s food and wine culture,” says General Manager Dennis Doucette. “The Culinary Academy further expands Biltmore’s position as a premier leisure lifestyle destination”. It was important to create a space for the Culinary Academy that would allow the chef instructors to teach on a personalized level while still giving them access to all the tools and equipment they are used to having at their disposal. As a result a 700 square foot space was carved out on the second floor of the Conference Center of the Americas and a custom designed kitchen laboratory was built complete with a 12-burner stainless steel JADE range island made just for the Academy.

“I’m very excited to be a part of the Biltmore Culinary Academy. It’s rare to find a program that allows guests to personally interact with chefs, learning directly from them, and now it’s here at the Biltmore,” says Culinary Academy director Lourdes Castro.

Biltmore’s culinary talent is wide and deep with chefs specializing in cuisines from France to Italy and from pastry to catering. These top toques will be able to pass on their knowledge and love of cuisine to their students. Most classes run for 3 hours and conclude with a class meal comprised of recipes made in class. There are no pre-requisites and guests can sign up for the class of their choice. A consecutive 5-day Master Chef series and courses to introduce children and teach teens the skills and pleasures of good and healthy food will be unveiled soon. Stay tuned!

For more information please visit www.BiltmoreHotel.com. To contact the Culinary Academy by e-mail: CulinaryAcademy@BiltmoreHotel.com or by phone: (305) 445-1926.

Chef Roly Cruz-Taura, Chef Mario Camia, Academy Director Lourdes Castro, Chef Olivier Rodriguez & Chef Philippe Ruiz

You are invited to spend a few hours learning the secrets of the stove alongside Biltmore’s acclaimed chefs

e X C i t i N G H a P P e N i N G s

F o o d N e t w o r k ' s s o u t H B e a C H w i N e & F o o d F e s t i v a l

e v e N t s a t t H e B i l t M o r e

José Andrés

Pedro Subijana

Dani Garcia

Francisco Torreblanca

Chef Guy Fieri

Ilan Hall Hung Huynh

¡VIVA EspAñA!ThE wInEs And food of spAIn

Thursday, february 19

Enjoy a multi-course feast by renown chefs of Iberian haute cuisine in the splendor of the legendary Biltmore, the perfect setting to this evening’s celebration. ChEf Guy fIErI

saturday, february 21

Join Guy Fieri, host and star of three popular Food Network shows, Guy’s Big Bite, Guy Off the Hook and Diners, Drive-ins & Dives, as Fieri demonstrates a few of his favorite dishes onstage and meets with guests at each table. Enjoy your very own self-made lunch with fellow attendees, as you sip fine wines selected to match the dishes. See Calendar for details

ChEfs IlAn hAll &hunG huynh

sunday, february 22

At this do-it-yourself luncheon, Top Chef winners Ilan Hall and Hung Huynh demonstrate the featured dishes on stage as you prepare a delectable meal while rubbing elbows (and spatulas) with fellow attendees. Enjoy the finished dishes with fine wines selected for the occasion. See Calendar for details

Dani Garcia of Michelin-star restaurant Calima in Marbella, the youngest of Spain’s celebrated “10 Chefs de Vanguardia,” a group of masters considered the country’s most ground-breaking chefs.

Francisco (Paco) Torreblanca, considered the best master pastry chef in Spain, and, some say, inEurope, is also the author of award-winning cookbooks and owner of Pasteleria Totel in Alicante, Spain.

A stellar selection of top-flight Spanish wines complement the individual dishes. The combination of Spain’s finest vintages with the renowned talents creating dinner this evening are guaranteed to elevate flavor to a whole new level. Olé! See Calendar for details

Pedro Subijana, owner of Michelin 3-Star Akelare restaurant in San Sebastian, is one of the leading pioneers of New Basque Cuisine, a blend of traditional fare and cutting-edge innovation.

Chef/owner of critically acclaimed restaurants Café Atlantico, Jaleo, Zaytinya and Oyamel in the Washington, D.C. area., José Andrés is also a TV cooking personality and author of Tapas: A Taste of Spain in America.

PRESENTED BY

BarillaInteractive luncheons

e X C i t i N G H a P P e N i N G s

i N t e r a C t i v e l u N C H e o N s

Deep Blue Sea

It’s the most awaited party of the year!

Celebrate with fellow Cellar Club members at this festive evening featuring eclectic wines from around the world and delicious hors d’oeuvres. Spread the holiday cheer with a toast while grooving to the rhythmic sound and high-energy show of Miami’s acclaimed band Outereach, fusing 80s pop tunes and 90s rock riffs with electronic dance beats that move you inside and out. See Calendar for details

MEMBErs holIdAy pArTy wITh lIVE MusIC By ouTErEACh

Tuesday, december 9

Celebrate the romance of Valentine’s Day in grand style with Champagne Roederer, one of the few family-owned prestige Champagne houses in France.

Regale your senses with the French-inspired menu created for this ocassion by Biltmore’s award-winning French-born culinary duo, Palme d’Or Chef de Cusine Philippe Ruiz and Pastry Chef Olivier Rodriguez. See Calendar for details

AnnuAl VAlEnTInE’s dAy royAl-TABlE ChAMpAGnE

louIs roEdErEr GAlA wInEMAkEr dInnErwednesday, february 4

Italian-born Chef Camia began making pastas and breads at the age of eight alongside his grandmother, leading to a culinary career throughout Italy, the Caribbean and the US, in addition to winning the 1998 International Gastronomic Festival. Cook along with Chef Camia and enjoy your self-made lunch while sipping Champagne Perrier-Jouët.See Calendar for details

ChEf MArIo CAMIA - fonTAnAChAMpAGnE pErrIEr-JouëT

saturday, december 13

Kitchen 305 offers distinctive American-eclectic fare prepared by Chef Julius Brown, who melds Tex-Mex influences from his native Texas with tropical South Florida accents using fresh, local ingredients. Rub elbows with fellow attendees and sip Champagne Pommery while preparing your own lunch guided by Chef Brown. See Calendar for details

ChEf JulIus Brown- kITChEn 305ChAMpAGnE poMMEry

saturday, January 24

GlorIA lorEnzo ArT ExhIBIT &ChAMpAGnE hEnrIoT rECEpTIon

Tuesday, february 17

While sipping a glass of Champagne Henriot, meet and greet Cuban-born artist Gloria Lorenzo, master of a variety of mediums including ceramics, sculptures, murals and paintings. View her abstract artwork incorporating organic and sensual forms evoking nature’s mysteries. See Calendar for details

t a l k a B o u t w i N e a N d s P i r i t s

B lood orange Mar t in i

so Th i s Man walks In to a Bar . . .

Sébastien Verrier

Octavio Gonzalez

sommel ie r se lect ion A wine named J immy

A unique, limited-edition wine was specially crafted by renown winemaker Tony Soter to celebrate Jimmy Mancbach’s remarkable life and his significant contributions to the contemporary American wine scene. Mancbach was responsible for locating the finest wines for Southern Wines & Spirits Gem Collection, which eventually became known as “Jimmy’s Gems.”

Sourced from some of the finest vineyards in the Napa Valley, this rare wine is a blend of 70% Cabernet Sauvignon, 27% Malbec and 3% Merlot 3%. Only 450 cases were produced, all in large, Magnum format.

To celebrate Jimmy’s life and passion for wine, net proceeds from the sale of this wine will help endow the Jimmy Mancbach Memorial Scholarship Foundation.

2 oz Grey Goose l’Orange Vodka2 oz Fresh Blood Orange Purée

1 oz Organic Agave Nectar Splash of Clos du Val Cabernet Sauvignon

Mix Grey Goose l’Orange Vodka, blood orange purée and organic agave nectar in a shaker with ice. Strain into martini glass and add a splash of Clos du Val Cabernet Sauvignon.

Garnish with an orchid.

C H e F ’ s C o o k B o o k

roas ted Ven i son Chop Baby porc in i Mushroom, Car ro t ,

po ta to “shoe” & Grand Veneur sauce

Biltmore Executive Chef de Cuisine Philippe Ruiz

Combine venison chops with red wine, celery, carrots, leek, onion, bay leaf, black peppercorns and juniper berries. Marinate in refrigerator for 24 hours.

Remove venison chops from the marinade and separate the vegetables from the red wine. In a sauce pan with 2 tbsps. olive oil, sauté the smoked bacon with the vegetables; add flour and stir, then add red wine. Add the veal stock and cook for one hour at low heat until sauce develops a nice medium-thick consistency. Strain sauce and set aside. Check the seasoning.

In a sauté pan, sear porcini mushrooms in 1 tbsp. olive oil and season with salt & pepper. Set aside.

In a sauté pan, sear the venison chops in 1 tbsp. olive oil plus 1 tsp. butter, season with salt & pepper and cook until desired doneness.

In the same pan add 1 tsp. butter and reheat baby carrots, potato “shoes” and porcini mushrooms for two minutes. Check seasoning.

To serve: Place venison chop in center of plate. Arrange one carrot, one porcini mushroom, and one potato “shoe” around chop. Add 1 tbsp. butter to the warm sauce and ladle sauce on the top of venison chop.

Sébastien Verrier &Philippe Ruiz

Zagat’sHighest Rated

Restaurant in Miami

★★★★

TUESDAY – THURSDAY: 6:00 PM TO 10:30 PM

FRIDAY – SATURDAY 6:00 PM TO 11:00 PM

RESERVATIONS: 305.445.8066 EXT. 2411

Biltmore, 1200 Anastasia AvenueCoral Gables, FL 33134

Seductive French cuisine and extraordinary

wines take center stage at Palme d’Or “Four Stars”

The Miami Herald“best chef in florida”

the new times

Serves 4

4 6-oz Venison Chops

1/2 Liter Red Wine

1 Stalk Celery, chopped

2 Carrots, chopped

1 Leek, chopped

1 Onion, chopped

1 Bay Leaf

1 tsp Black Peppercorns

1 tsp Juniper Berries

1/2 cup Smoked Bacon,

cubed

1/2 cup oz Veal Stock

2 tsp Flour

4 tbsp Olive Oil

4 Small Porcini Mushrooms

4 Baby Carrots, boiled

2 Potatoes, cut into four

“shoe shapes” & roasted

3 tsp Butter

Salt & Pepper

Since when are you Cellar Club Members?We have been loyal Cellar Club members since the very beginning in 1994. Back then, wine tasting events were held in the 7th floor.

Lucila, you are famous for your exquisite cakes and desserts, which started out as a home-based business and has evolved into an award-winning, large-scale operation. What role(s) has your family played in the success of your venture?My family has been there all along! My husband used to do deliveries. My son Andrés worked with me until recently, and my daughter Cristina, a culinary school graduate, is currently running things alongside me.

Lucila, how has your Cuban heritage influenced your edible creations?The cake recipe was taught to me before any one else in Miami ran off with the recipe by the grand lady of pre-Castro Cuban cooking, Ana Dolores Gomez. I am also very interested in French and European pastries.

Dr. Andres, what drove your decision to become a health professional?It all began with my interest in Biology, which then became focused on Human Biology and eventually, Medicine.

You are actively involved in supporting various organizations and in giving back to the community. Which organizations are you particularly involved with?Andrés: We are both very connected with our Alma Maters: Belen Jesuit Preparatory School and the University of Miami.

Lucila: I also belong to Les Dames D’Escoffier, an organization that has supported the Homestead area Farm Council for some time. As a business owner, I belong to Legatus, an international Catholic organization for men and women in business involved in charitable work.

What are your favorite travel destinations?We have not been everywhere yet — but so far Paris and Rome are our first choices!

What type of activities do you enjoy doing in your leisure time?We enjoy cooking for pleasure, scrapbooking, and watching food programs. Every season we attend the Opera. Naturally, we like to eat out in restaurants as well as spend weekends at the beach.

Do you have any favorite beverages? Andrés: We have not met a drink we do not like in some way. Lucila: For me, I can have French Champagne or Spanish Cava with everything!

M e M B e r s & a F i C i o N a d o s

lucila Jimenez, Owner and Pastry Chef, Sweet Art by Lucila

Andrés Jimenez, M.d., Clinical Assistant Professor, Department of Psychiatry, University of Miami

Lucila and Andrés Jimenez

In what way has the Cellar Club enhanced your personal and professional life?The Cellar Club at the Biltmore has become a sort of home, like our neighborhood hang-out, where we often see other people that we know. We do not use it to do business or to make connections, we go there just for the pleasure of it. We have met a lot of people through the The Cellar Club that have become intimate friends.

What has been the most memorable experience (so far!) you have had at the Biltmore?The Champagne winemaker gala dinners are my favorite and are always memorable. I remember one Veuve Clicquot gala dinner a few years back that still lingers in my mind...

C H e F ’ s C o o k B o o k

pro f i te ro les w i th Van i l la Ice Cream and warm Chocola te sauce

Biltmore Executive Pastry Chef Olivier Rodriguez

In a medium-size sauce pot bring water, salt, sugar and butter to a boil. Slowly add the flour while stirring until a paste forms that does not stick to the pot. Remove pot from stove and keep stirring while adding the eggs slowly, one by one.

When the eggs are well incorporated and dough is ready, fill up a piping bag with a round tip (to shape the profiterole puffs). On a greased sheet pan, pipe 2” wide puffs, each at least 4” apart. Bake in a 300ºF oven for 25 to 30 minutes. Remove from oven. After puffs have cooled down, cut the top off each puff and fill with a scoop of your favorite vanilla ice cream; replace top on each puff and store in freezer until ready to serve.

To make chocolate sauce, bring water and sugar to a light boil, add the chocolate and cream, return to a light boil, and stir until blended.

To serve, place 3 puffs on each plate and top with the warm chocolate sauce.

SERVES 8

Choux puff dough1/4 qt Water1/4 oz Salt 1/2 oz Sugar 3 oz Butter 1/2 cup Flour4 Eggs

Chocolate sauce5 oz Bittersweet Chocolate, chopped1 oz Sugar 3 oz Water 3.5 oz Heavy cream

FONTANA Chef de Cuisine

Mario Camia

Open Daily6:30 AM TO 10:30 PM

Reservations305.913.3200

BILTMORE1200 Anastasia Avenue Coral Gables, FL 33134

Premium Wines

Sumptuous Breezes

Unforgettable Eats

ExquisitE italian

and GrillEd spEcialtiEs

e

ExtEnsivE WinE list shoWcasinG

sElEctions From around thE World

Chef Mario Camia

Please visit www.Biltmorespa.com or call 305.913.3187

A“Leading Spa”

of the World

AbsAquatics

Body SculptingKick boxing

PilatesRockin’ Ball

SpinningStretch

Video SyncYoga

Zumbaand many more...

For further information please visit www.BiltmoreFitness.com or call 305-913-3230

“Top 10 Hotel Fitness Center” Men’s Fitness

Magazine

• Hosting Miami’s leading fitness classes... more than 100 per week!• Membership includes full pool access • Expansive weight room with Precor equipment • Cardio Theatre monitors• Johnny G Spin Bikes

Sunday through Friday

Promotion must be mentioned while booking services.

Offer not valid with any other discount programs and based on availability and subject to change.

We invite you to experience these exclusive offerings...

~ 50-Minute Massage, 99 dollars

(Aromatherapy or Deep Tissue)

~ 50-Minute Facial, 99 dollars

(European Deep Cleansing or Aromatherapy)

IntroducingSpin Express - 45 Minute Lunch Time SpinChisel & Ride I & II - 2 hours Sculpt & Spin

seeN at tHe sCeNe

• Hosting Miami’s leading fitness classes... more than 100 per week!• Membership includes full pool access • Expansive weight room with Precor equipment • Cardio Theatre monitors• Johnny G Spin Bikes

??????????????

Grandi March i w inemaker Gala

Jennifer Cruz & Ashif Jiwa

Luis Bordon & Nydia Marrero

Elizabeth Kuehner-Smith & Martha Wright

David & Michelle Lucking

Gala menu by candlelight.

Maurizio Zanella Geoff & Yvonne Stockoe Cesar Basurto

Richard Booth & Yvonne Roberts

Ashley Stewart & Carlo Ferrari

Mel Dick & Marchese Piero Antinori

Michele Bernetti & Mario Belardino

seeN at tHe sCeNe

old wor ld vs . new wor ld Tas t ing

Vanessa & Gregory Massaro

Premier Members

Jacque O’Rourke, Mary Allen & Bert Loughlin

Premier Members Premier Members

Premier Members Tricia & Mark Sullivan

Venessa Greco, Nea Rodriguez & Eva Greco Premier Members

Premier Members

SATURDAY

Interactive Culinary Demonstration & Perrier-Jouët Champagne Luncheon with Chef Mario Camia of Biltmore’s Fontana

Prepare a delicious lunch at your table guided by Biltmore’s native Italian Chef Mario Camia, winner of the International Gastronomic Festival in Mexico City, while sipping Perrier-Jouët Champagne at this festive event.

12 Noon, Granada BallroomMembers $52, Non-members $65Attire: Brunch ChicRSVP to: 305.913.3203 or www.thecellarclub.com

TUESDAY

Member’s Annual Holiday Party with Live Music by Outereach

Enjoy a festive evening of wine, food and fun with fellow Cellar Club members while grooving to rhythms of Miami’s acclaimed band Outereach, fusing 80s pop tunes and 90s rock riffs with electronic dance beats.

7pm – 8:30pm, Country Club Ballroom Complimentary for MembersGuests $25 (2 guest per member, must be accompanied by a member)Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

133 9

17WEDNESDAY

Pacific Northwest Wine Theme Dinner

Experience the unique varietal styles of premium wines from Washington and Oregon matched by delectable dishes created by Chef Ruiz, with exceptional service overseen by Sommelier and Maître D’ Verrier.

7pm, Palme d’OrMembers $89, Non-members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com

deCeMBerC a l e N d a r o F e v e N t s

WEDNESDAY

Tuscany Wine Theme Dinner

Treat your palate to authentic Italian fare prepared by native Italian Chef Mario Camia, perfectly matched with hand-picked eclectic Tuscan wines from one of Italy’s premier wine-producing regions.

7pm, FontanaMembers $79, Non-members $99Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

Please reserve at least 2 business days in advance to help us better serve you.

Must be at least 21 years of age to attend any Cellar Club Event.

Limit 2 guests per membership for all tastings and receptions.

Join the Cellar Club Electronic Mailing list today at www.thecellarclub.com and click on the subscribe link.

k e e p i n M i n d . . .

seeN at tHe sCeNe

Chef Ju l iana Gonza lez In te ract ive lunch

Chef Juliana Gonzalez

Premier Members

Lina Hargrett & Guest

Toni Hill & Mayor Don Slesnick

Monique Gonzalez & Vanessa Lopez Bernard Lee & Neki Mohan

Danielle Liagi & Juan Renta

Arty Pallin & Mary Anderson

Valerie Graves & Joseph Quiñones Thierry & Patou Desormeaux

TUESDAY

Anything But Chardonnay White Wine Tasting

You are invited to experience a journey of discovery at this walkabout wine tasting, showcasing a range of highly acclaimed alternative white wines from around the world.

7pm – 8:30pm, Country Club Ballroom Complimentary to Members, Guests $25 (must be accompanied by a member)Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

JaNuarY

6

28

14WEDNESDAY

Campania Wine Theme Dinner

Italian-born Chef Camia creates a delectable menu artfully paired with stellar wines from Southern Italy’s Campania region, gaining worldwide recognition for its revival of premium native grape varieties.

7pm, FontanaMembers $79, Non-members $99Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

wEdnEsdAy

Alsace Wine Theme Dinner

Savor the versatility and food-friendly attributes of select wines from France’s Alsace region, perfectly paired with dishes created by native French Chef Ruiz with exceptional service overseen by Sommelier and Maître D’ Verrier.

7pm, Palme D’OrMembers $89, Non-members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com

SATURDAY

Interactive Culinary Demonstration & Champagne Pommery Luncheon with Chef Julius Brown of Kitchen 305 in Sunny Isles Beach

Sip Champagne Pommery while cooking along with Chef Julius Brown of Kitchen 305, featuring eclectic cuisine melding Tex-Mex influences from his native Texas with tropical South Florida accents using fresh, local ingredients.

12 Noon, Alhambra BallroomMembers $52, Non-members $65Attire: Brunch ChicRSVP to: 305.913.3203 or www.thecellarclub.com

24

C a l e N d a r o F e v e N t s

Please reserve at least 2 business days in advance to help us better serve you.

Must be 21 and over to attend any Cellar Club Event.

Limit 2 guests per membership for all tastings and receptions.

Join the Cellar Club Electronic Mailing list today at www.thecellarclub.com and click on the subscribe link.

k e e p i n M i n d . . .

seeN at tHe sCeNe

luzma rami rez Ar t Exh ib i t

Marina Villete & Guest

Premier Members

Sylvia Smith & Guest Lucy Lopes, Alex Diaz & Claudia Montano

Premier Members

Premier Members

Premier Members

Premier Members

Elizabeth Beirnes

Luzma Ramirez

Premier Members

1 1WEDNESDAY

Bottega Vinaia and Bertani Wine Theme Dinner

Sample distinctive wines of Bottega Vinaia and Bertani, exceptional artisan producers from Piedmont and Veneto in Northeast Italy, paired with dishes created by native Italian Chef Camia.

7pm, FontanaMembers $79, Non-members $99Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

4WEDNESDAY

Annual Valentine’s Day Royal-Table Champagne Gala Winemaker Dinner

Celebrate the romance of Valentine’s Day at this gastronomic feast with Champagne Roederer and French-inspired cuisine by award-winning Chef de Cuisine Philippe Ruiz and Pastry Chef Olivier Rodriguez.

7pm – 8:30pm, Granada BallroomMembers $150, Non-members $225Attire: Black TieRSVP to: 305.913.3203 or www.thecellarclub.com

FeBruarYC a l e N d a r o F e v e N t s

17TUESDAY

Champagne Henriot Reception & Gloria Lorenzo Art Exhibit

Meet Cuban-born artist Gloria Lorenzo and view a panorama of her abstract works evoking nature’s mysteries while sipping Champagne Henriot with fellow Cellar Club members.

7–8:30pm, Alhambra BallroomComplimentary to Members, $25 Guests (must be accompanied by a member)Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

3TUESDAY

Rosé and Pinot Noir Wine Tasting

Sip and savor a selection of superb Rosé and Pinot Noir wines from France, Spain, Italy, the US and Argentina while you stroll at this walkabout event to the tunes of DJ Zonzon.

7pm – 8:30pm, Granada Ballroom Complimentary to Members, Guests $25 (must be accompanied by a member)Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

19THURSDAY

Food Network South Beach Wine & Food Festival ¡Viva España! Dinner Featuring Wines and Food of Spain

Indulge in a multi-course feast gathering the best-known chefs of Iberian haute cuisine with each dish paired by one of Spain’s finest wines.

8pm, Country Club Ballroom$750 or $1000 with VIP Pre-receptionAttire: Cocktail ChicRSVP to: 877.762.3933or www.sobefest.com

21SATURDAY

Barilla Interactive Culinary Demonstration Luncheon hosted by Chef Guy Fieri

Cook along with Chef Fierias he demonstrates his favorite dishes onstage and meets with guests at each table. Enjoy the finished meal with fine wines selected for the occasion.

12 Noon, Country Club BallroomPrice $150 Non-membersAttire: Brunch ChicRSVP to: 877.762.3933or www.sobefest.com

22SUNDAY

Barilla Interactive Culinary Demonstration Luncheon hosted by Chefs Ilan Hall & Hung Huynh

Prepare a delectable lunch at your own table while rubbing elbows and sipping wine with fellow attendees as Top Chef winners Ilan Hall and Hung Huynh demonstrate the featured dishes on stage.

12 Noon, Country Club BallroomPrice $150 Non-membersAttire: Brunch ChicRSVP to: 877.762.3933or www.sobefest.com

25Wednesday

Loire Wine Theme Dinner

Indulge in exquisite dishes by native French Chef Ruiz, paired with a selection of red, white and sparkling wines from France’s acclaimed Loire Valley, hand-picked by Sommelier and Maître D’ Verrier.

7pm, Palme d’OrMembers $89, Non-Members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com

seeN at tHe sCeNeChef ph i l ippe ru i z In te ract ive lunch

Jorge Lopez & Raquel Hernandez

Hubert Benmoussa

Jonathan Gonzalez & Jeselyn Luis Zandy & Maria Brouwer

Rosy & Rose Pujol

Chef Philippe & Chef Roly Dion Bermudes & Damarys Lopez

Premier Members

Premier Members

Pamela Zubradt & Bendra Torres

Caroline & Virginia Stevenson

seeN at tHe sCeNe

Chef Ro ly Cruz -Taura In terac t ive Lunch

Lisette Valdes & Marcia Pacheco

Volunteer Sous Chef & Carlos Mena

Premier Member & Sous Chef Roberto Colon & Marie Lopez

Melissa & Elizabeth Pratt

Mary Schaer & Yvonne Roberts

Elvira & Ed Santamaria

Tina Caiazzo

Angie & Alain Martinez

Chris and Melissa Martinez & Liana Rodriguez

From The Desk of Yvonne RobertsPREMIER & CELLAR CLUB DIRECTOR

I am proud to announce Palme d’Or has received the highest accolades bestowed by the prestigious Zagat guide, whose ratings are based entirely on consumer-generated reviews.

Palme d’Or is featured in Zagat’s Top List in several categories: Decor, Food, French, Hotel Dining, Quiet Conversation, Romantic, Service and Wine List.

As stated in Zagat’s 2009 Miami/South Florida guide “…life doesn’t get better than at this luxurious, sophisticated Biltmore Hotel restaurant…Chef Philippe Ruiz’s menu of New French small plates brings new meaning to the word flavor, the wine list is excellent and the formal, intelligent and well-trained personnel are rated No. 1 for Service in Miami.”

Congratulations to Palme d’Or team members for their uncompromising, passionate devotion to quality!

Maître D’ and Sommelier Sébastien Verrier leads the exceptional dining room team while Chef Philippe Ruiz and his talented culinary staff create award-winning cuisine, with a sweet finale provided by Pastry Chef Olivier Rodriguez’s delectable desserts.

Our dedicated team at Palme d’Or awaits your next visit to offer you the best dining experience in South Florida. See you at Palme d’Or!

Cheers!

Creat ive Director: Yvonne Roberts • Edi tor : Athena Yanni tsas @ Global Gig Graphic Designers: Si lv io Estrel la, Nastassia Santamaria

Photography: Ei leen Escarda, Yamila Lomba • Photo Edi tor : Tony Espinosa phone: 305.913.3203 • fax: 305.913.3156 • e-mai l : cheers@thecel larc lub.com

palme d’or at the Top of Zagat’s Top List

Ce l l a r Cl u b

A social and diverse package of Biltmore amenities, privileges and special events.

Food, Wine & Leisure L i festy le…ComplimentaryValet Parking l Quarterly Champagne Reception l Monthly Wine Tasting l Semi-Annual Spirits Tastings & Seminars Waived Corkage Fee** l Quarterly Newsletter l Direct Billing Privileges l Membership Card with Monthly Automatic Credit Card Billing l No Minimum Spending Required l Online Concierge Services

20% SavingsPalme d’Or, Fontana, Cascade & 19th Hole Restaurants* Sunday Champagne Brunch* l Monthly Wine-Theme Dinners* Biltmore Bar & Cellar Club Bar featuring 100 Wines-by-GlassSpa Treatments l Poolside Cabana Rentals l Purchases at all Retail Shops Preferred Member Rates Monthly Interactive Cooking Demonstration & Champagne Luncheon with Guest Chefs l Royal-Table Winemaker Gala Majestic Limousine Services l GableStage at the Biltmore

Single Membership - $795 or $75 per monthCouple Membership - $995 or $95 per month

Pr e m i e r

In addition to ALL Cellar Club privileges listed above, Premier members enjoy a diverse and comprehensive wellness and fitness program.

Wellness & F i tness. . .Access to our 10,000sq. ft State-of-the-Art Fitness Center with Precor cardio machines. More than 100 specialty classes: Aerobics, Spinning, Zumba, Yoga, Body Sculpting, Boot Camp & Aquatics held at our World Renowned Biltmore Pool Semi-annual ‘Health & Nutrition’ Seminars

Single Membership - $995 or $95 per monthCouple Membership - $1,495 or $135 per month

Go l f

As Biltmore’s ultimate club package, the Golf Membership upgrade offers ALL the benefits of Premier Membership

plus special access to Biltmore’s legendary Signature Golf Course and Clubhouse.

For Membership Call 305.913.3230 *Parties of 8 or less **Exclusive to wines not on Biltmore wine list

Must be 21 years of age to attend Cellar Club events

It’s Not Just a Membership...

It’s a Lifestyle!

MEMBERSHIPPACKAGES

at the

Visit us online

www.thecellarclub.com