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Cellar Club Newsletter Winter 2009

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This is a newsletter I designed. I was responsible for this project from concept to distribution. This was a quarterly project.

This is a newsletter I designed. I was responsible for this project from concept to distribution. This was a quarterly project.

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  • 1. Newsletter & CaleNdar at the wiNter 2008 – 2009 Biltmore • 1200 Anastasia Avenue • Coral Gables, FL 33134 Introducing the Biltmore Culinary Academy You are invited to spend a few hours learning the secrets of the stove alongside Biltmore’s acclaimed chefs In keeping with its commitment to fine gastronomy, the Biltmore’s culinary talent is wide and deep with chefs Biltmore has created a recreational cooking school that specializing in cuisines from France to Italy and from pastry gives its guests an insider’s view to the culinary arts. Unlike to catering. These top toques will be able to pass on their any hotel cooking school of its kind, the Biltmore Culinary knowledge and love of cuisine to their students. Most classes Academy offers hands-on classes taught by the hotel’s top run for 3 hours and conclude with a class meal comprised chefs. With no more than 8 students per class, guests are of recipes made in class. There are no pre-requisites and ensured individualized attention. guests can sign up for the class of their choice. A consecutive 5-day Master Chef series and courses to introduce children “We are delighted to add an educational curriculum as an and teach teens the skills and pleasures of good and healthy integral part of the property’s food and wine culture,” says food will be unveiled soon. Stay tuned! General Manager Dennis Doucette. “The Culinary Academy further expands Biltmore’s position as a premier leisure For more information please visit www.BiltmoreHotel.com. To lifestyle destination”. contact the Culinary Academy by e-mail: CulinaryAcademy@ BiltmoreHotel.com or by phone: (305) 445-1926. 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. Chef Roly Cruz-Taura, Chef Mario Camia, Academy Director Lourdes Castro, Chef Olivier Rodriguez & Chef Philippe Ruiz
  • 2. eXCitiNG HaPPeNiNGs Food Network's soutH BeaCH wiNe & Food Festival eveNts at tHe BiltMore ¡ VIVA EspAñA! Barilla ThE wInEs And food of spAIn Thursday, february 19 Interactive Enjoy a multi-course feast by renown chefs of Iberian luncheons PRESENTED BY haute cuisine in the splendor of the legendary Biltmore, the perfect setting to this evening’s celebration. ChEf Guy fIErI saturday, february 21 Chef/owner of critically acclaimed restaurants Café Atlantico, Jaleo, Join Guy Fieri, host and star Zaytinya and Oyamel in the Washington, of three popular Food Network D.C. area., José Andrés is also a TV shows, Guy’s Big Bite, Guy Off cooking personality and author of Tapas: the Hook and Diners, Drive-ins A Taste of Spain in America. & Dives, as Fieri demonstrates a few of his favorite dishes José Andrés onstage and meets with guests Pedro Subijana, owner of Michelin at each table. Enjoy your very 3-Star Akelare restaurant in San own self-made lunch with fellow Sebastian, is one of the leading attendees, as you sip fine wines pioneers of New Basque Cuisine, a selected to match the dishes. blend of traditional fare and cutting- See Calendar for details Chef Guy Fieri edge innovation. Pedro Subijana ChEfs IlAn hAll & Dani Garcia of Michelin-star restaurant hunG huynh Calima in Marbella, the youngest sunday, february 22 of Spain’s celebrated “10 Chefs de At this do-it-yourself luncheon, Top Chef winners Vanguardia,” a group of masters Ilan Hall and Hung Huynh demonstrate the featured considered the country’s most ground- dishes on stage as you prepare a delectable meal breaking chefs. while rubbing elbows (and spatulas) with fellow Dani Garcia attendees. Enjoy the finished dishes with fine wines selected for the occasion. See Calendar for details Francisco (Paco) Torreblanca, considered the best master pastry chef in Spain, and, some say, in Europe, is also the author of award- winning cookbooks and owner of Pasteleria Totel in Alicante, Spain. Francisco Torreblanca 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 Ilan Hall Hung Huynh level. Olé! See Calendar for details
  • 3. eXCitiNG HaPPeNiNGs MEMBErs holIdAy pArTy iNteraCtive luNCHeoNs wITh lIVE MusIC By ouTErEACh Tuesday, december 9 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 ChEf MArIo CAMIA - fonTAnA ChAMpAGnE pErrIEr-JouëT saturday, december 13 AnnuAl VAlEnTInE’s dAy Italian-born Chef Camia began making pastas and royAl-TABlE ChAMpAGnE breads at the age of eight alongside his grandmother, leading to a culinary career throughout Italy, the louIs roEdErEr GAlA Caribbean and the US, in addition to winning the 1998 wInEMAkEr dInnEr International Gastronomic Festival. Cook along with wednesday, february 4 Chef Camia and enjoy your self-made lunch while Celebrate the romance of Valentine’s Day sipping Champagne Perrier-Jouët. See Calendar for details 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 GlorIA lorEnzo ArT ExhIBIT & ChAMpAGnE hEnrIoT rECEpTIon Tuesday, february 17 ChEf JulIus Brown- kITChEn 305 ChAMpAGnE poMMEry While sipping a glass of Champagne saturday, January 24 Henriot, meet and greet Cuban- Kitchen 305 offers distinctive American-eclectic fare born artist Gloria Lorenzo, master prepared by Chef Julius Brown, who melds Tex-Mex of a variety of mediums including influences from his native Texas with tropical South ceramics, sculptures, murals and Florida accents using fresh, local ingredients. Rub paintings. View her abstract artwork elbows with fellow attendees and sip Champagne incorporating organic and sensual Pommery while preparing your own lunch guided by forms evoking nature’s mysteries. Chef Brown. See Calendar for details Deep Blue Sea See Calendar for details
  • 4. talk aBout wiNe aNd sPirits sommelier selection A wine named Jimmy 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. so This Man walks Into a Bar... Octavio Gonzalez Blood orange Martini 2 oz Grey Goose l’Orange Vodka 2 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 . Sébastien Verrier
  • 5. C H e F ’ s Co o k B o o k roasted Venison Chop Baby porcini Mushroom, Carrot, potato “shoe” & Grand Veneur sauce ★★★★ Zagat’s Highest Rated Restaurant in Miami Sébastien Verrier & Philippe Ruiz Serves 4 Biltmore Executive Chef de Cuisine Philippe Ruiz 4 6-oz Venison Chops Combine venison chops with red wine, celery, carrots, 1/2 Liter Red Wine leek, onion, bay leaf, black peppercorns and juniper Seductive French 1 Stalk Celery, chopped berries. Marinate in refrigerator for 24 hours. cuisine and extraordinary 2 Carrots, chopped Remove venison chops from the marinade and separate wines take center stage 1 Leek, chopped the vegetables from the red wine. In a sauce pan with at Palme d’Or 2 tbsps. olive oil, sauté the smoked bacon with the “Four Stars” 1 Onion, chopped vegetables; add flour and stir, then add red wine. Add 1 Bay Leaf the veal stock and cook for one hour at low heat until The Miami Herald 1 tsp Black Peppercorns sauce develops a nice medium-thick consistency. Strain “best chef in florida” sauce and set aside. Check the seasoning. the new times 1 tsp Juniper Berries In a sauté pan, sear porcini mushrooms in 1 tbsp. olive 1/2 cup Smoked Bacon, oil and season with salt & pepper. Set aside. cubed In a sauté pan, sear the venison chops in 1 tbsp. olive TUESDAY – THURSDAY: 1/2 cup oz Veal Stock oil plus 1 tsp. butter, season with salt & pepper and cook 6:00 PM TO 10:30 PM 2 tsp Flour until desired doneness. FRIDAY – SATURDAY 4 tbsp Olive Oil In the same pan add 1 tsp. butter and reheat baby 6:00 PM TO 11:00 PM 4 Small Porcini Mushrooms carrots, potato “shoes” and porcini mushrooms for two 4 Baby Carrots, boiled minutes. Check seasoning. RESERVATIONS: 2 Potatoes, cut into four To serve: Place venison chop in center of plate. Arrange 305.445.8066 EXT. 2411 “shoe shapes” & roasted one carrot, one porcini mushroom, and one potato “shoe” around chop. Add 1 tbsp. butter to the warm Biltmore, 1200 Anastasia Avenue 3 tsp Butter sauce and ladle sauce on the top of venison chop. Coral Gables, FL 33134 Salt & Pepper
  • 6. MeMBers & aFiCioNados lucila Jimenez, Owner and Pastry Chef, Sweet Art by Lucila Andrés Jimenez, M.d., Clinical Assistant Professor, Department of Psychiatry, University of Miami 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 Lucila and Andrés Jimenez charitable work. What are your favorite travel destinations? We have not been everywhere yet — but so far Paris and Rome In what way has the Cellar Club enhanced your personal and are our first choices! professional life? The Cellar Club at the Biltmore has become a sort of home, like What type of activities do you enjoy doing in your our neighborhood hang-out, where we often see other people that leisure time? we know. We do not use it to do business or to make connections, We enjoy cooking for pleasure, scrapbooking, and watching food we go there just for the pleasure of it. We have met a lot of people programs. Every season we attend the Opera. Naturally, we like to through the The Cellar Club that have become intimate friends. eat out in restaurants as well as spend weekends at the beach. What has been the most memorable experience (so far!) you Do you have any favorite beverages? have had at the Biltmore? Andrés: We have not met a drink we do not like in some way. The Champagne winemaker gala dinners are my favorite and are Lucila: For me, I can have French Champagne or Spanish Cava always memorable. I remember one Veuve Clicquot gala dinner a with everything! few years back that still lingers in my mind...
  • 7. C H e F ’ s Co o k B o o k profiteroles with Vanilla Ice Cream and warm Chocolate sauce ExquisitE italian and GrillEd spEcialtiEs e ExtEnsivE WinE list shoWcasinG sElEctions From around thE World Premium Wines Sumptuous Breezes Unforgettable Eats Biltmore Executive Pastry Chef Olivier Rodriguez SERVES 8 In a medium-size sauce pot bring water, salt, sugar and butter to a boil. Slowly add the flour while stirring until Choux puff dough a paste forms that does not stick to the pot. Remove Chef Mario Camia 1/4 qt Water pot from stove and keep stirring while adding the eggs slowly, one by one. 1/4 oz Salt 1/2 oz Sugar When the eggs are well incorporated and dough is 3 oz Butter ready, fill up a piping bag with a round tip (to shape the FONTANA 1/2 cup Flour profiterole puffs). On a greased sheet pan, pipe 2” wide Chef de Cuisine puffs, each at least 4” apart. Bake in a 300ºF oven for Mario Camia 4 Eggs 25 to 30 minutes. Remove from oven. After puffs have cooled down, cut the top off each puff and fill with a Open Daily Chocolate sauce scoop of your favorite vanilla ice cream; replace top on 6:30 AM TO 10:30 PM 5 oz Bittersweet each puff and store in freezer until ready to serve. Chocolate, chopped To make chocolate sauce, bring water and sugar to a Reservations 1 oz Sugar light boil, add the chocolate and cream, return to a light 305.913.3200 3 oz Water boil, and stir until blended. 3.5 oz Heavy cream BILTMORE To serve, place 3 puffs on each plate and top with the 1200 Anastasia Avenue warm chocolate sauce. Coral Gables, FL 33134
  • 8. A “Leading Spa” of the World 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) 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. Please visit www.Biltmorespa.com or call 305.913.3187 • Hosting Miami’s leading fitness classes... more than 100 per week! • Membership includes full pool access “Top 10 Hotel • Expansive weight room with Precor equipment • Cardio Theatre monitors Fitness Center” • Johnny G Spin Bikes Introducing Men’s Fitness Spin Express - 45 Minute Lunch Time Spin Magazine Chisel & Ride I & II - 2 hours Sculpt & Spin Abs Spinning Aquatics Stretch Body Sculpting Video Sync Kick boxing Yoga Pilates Zumba Rockin’ Ball and many more... For further information please visit www.BiltmoreFitness.com or call 305-913-3230
  • 9. s e e N a t t H e s Ce N e Grandi Marchi winemaker Gala Mel Dick & Marchese Piero Antinori Gala menu by candlelight. Richard Booth & Yvonne Roberts ?????????????? Elizabeth Kuehner-Smith & Martha Wright Ashley Stewart & Carlo Ferrari David & Michelle Lucking Luis Bordon & Nydia Marrero Michele Bernetti & Mario Belardino Jennifer Cruz & Ashif Jiwa Maurizio Zanella Geoff & Yvonne Stockoe Cesar Basurto
  • 10. seeN at tHe sCeNe old world vs. new world Tasting Vanessa & Gregory Massaro Venessa Greco, Nea Rodriguez & Eva Greco Premier Members Premier Members Premier Members Tricia & Mark Sullivan Jacque O’Rourke, Mary Allen & Bert Loughlin Premier Members Premier Members Premier Members
  • 11. 3 9 13 WEDNESDAY TUESDAY SATURDAY Tuscany Wine Theme Dinner Member’s Annual Holiday Party Interactive Culinary Demonstration with Live Music by Outereach & Perrier-Jouët Champagne Treat your palate to authentic Italian Luncheon with Chef Mario fare prepared by native Italian Chef Enjoy a festive evening of wine, Camia of Biltmore’s Fontana Mario Camia, perfectly matched with food and fun with fellow Cellar Club hand-picked eclectic Tuscan wines members while grooving to rhythms of Prepare a delicious lunch at your from one of Italy’s premier wine- Miami’s acclaimed band Outereach, table guided by Biltmore’s native producing regions. fusing 80s pop tunes and 90s rock Italian Chef Mario Camia, winner riffs with electronic dance beats. 7pm, Fontana of the International Gastronomic Members $79, Non-members $99 7pm – 8:30pm, Festival in Mexico City, while sipping Attire: Business Casual Country Club Ballroom Perrier-Jouët Champagne at this RSVP to: 305.913.3203 or Complimentary for Members festive event. www.thecellarclub.com Guests $25 (2 guest per member, must be accompanied by a member) 12 Noon, Granada Ballroom Attire: Business Casual Members $52, Non-members $65 RSVP to: 305.913.3203 or Attire: Brunch Chic www.thecellarclub.com RSVP to: 305.913.3203 or www.thecellarclub.com 17 keep in Mind... Please reserve at least 2 business days in advance to help us better serve you. WEDNESDAY Must be at least 21 years of age to Pacific Northwest Wine Theme attend any Cellar Club Event. Dinner Limit 2 guests per membership for all Experience the unique varietal styles tastings and receptions. of premium wines from Washington and Oregon matched by delectable Join the Cellar Club Electronic Mailing list today at www.thecellarclub.com dishes created by Chef Ruiz, with and click on the subscribe link. exceptional service overseen by Sommelier and Maître D’ Verrier. 7pm, Palme d’Or Members $89, Non-members $109 Attire: Cocktail Chic RSVP to: 305.913.3203 or www.thecellarclub.com CaleNdar oF eveNts deCeMBer
  • 12. seeN at tHe sCeNe Chef Juliana Gonzalez Interactive lunch Valerie Graves & Joseph Quiñones Thierry & Patou Desormeaux Chef Juliana Gonzalez Arty Pallin & Mary Anderson Danielle Liagi & Juan Renta Premier Members Toni Hill & Mayor Don Slesnick Lina Hargrett & Guest Monique Gonzalez & Vanessa Lopez Bernard Lee & Neki Mohan
  • 13. 6 TUESDAY 14 WEDNESDAY 24 SATURDAY Anything But Chardonnay Campania Wine Theme Dinner Interactive Culinary Demonstration White Wine Tasting & Champagne Pommery Luncheon Italian-born Chef Camia creates a with Chef Julius Brown of Kitchen You are invited to experience a delectable menu artfully paired with 305 in Sunny Isles Beach journey of discovery at this walkabout stellar wines from Southern Italy’s wine tasting, showcasing a range of Campania region, gaining worldwide Sip Champagne Pommery while highly acclaimed alternative white recognition for its revival of premium cooking along with Chef Julius Brown wines from around the world. native grape varieties. of Kitchen 305, featuring eclectic cuisine melding Tex-Mex influences 7pm – 8:30pm, 7pm, Fontana from his native Texas with tropical Country Club Ballroom Members $79, Non-members $99 Attire: Business Casual South Florida accents using fresh, Complimentary to Members, local ingredients. Guests $25 (must be accompanied RSVP to: 305.913.3203 or by a member) www.thecellarclub.com 12 Noon, Alhambra Ballroom Attire: Business Casual Members $52, Non-members $65 RSVP to: 305.913.3203 or Attire: Brunch Chic www.thecellarclub.com RSVP to: 305.913.3203 or www.thecellarclub.com 28 keep in Mind... Please reserve at least 2 business days in advance to help us better serve you. wEdnEsdAy Must be 21 and over to attend any Alsace Wine Theme Dinner Cellar Club Event. Savor the versatility and food-friendly Limit 2 guests per membership for all attributes of select wines from tastings and receptions. France’s Alsace region, perfectly paired with dishes created by native Join the Cellar Club Electronic Mailing French Chef Ruiz with exceptional list today at www.thecellarclub.com service overseen by Sommelier and and click on the subscribe link. Maître D’ Verrier. 7pm, Palme D’Or Members $89, Non-members $109 Attire: Cocktail Chic RSVP to: 305.913.3203 or www.thecellarclub.com CaleNdar oF eveNts JaNuarY
  • 14. seeN at tHe sCeNe luzma ramirez Art Exhibit Marina Villete & Guest Luzma Ramirez Premier Members Premier Members Premier Members Elizabeth Beirnes Premier Members Premier Members Sylvia Smith & Guest Lucy Lopes, Alex Diaz & Claudia Montano Premier Members
  • 15. 3 TUESDAY 4 WEDNESDAY 11 WEDNESDAY 17 TUESDAY Rosé and Pinot Noir Annual Valentine’s Day Bottega Vinaia and Bertani Champagne Henriot Wine Tasting Royal-Table Champagne Wine Theme Dinner Reception & Gloria Gala Winemaker Dinner Lorenzo Art Exhibit Sip and savor a selection of Sample distinctive wines of superb Rosé and Pinot Noir Celebrate the romance Bottega Vinaia and Bertani, Meet Cuban-born artist Gloria wines from France, Spain, of Valentine’s Day at this exceptional artisan producers Lorenzo and view a panorama Italy, the US and Argentina gastronomic feast with from Piedmont and Veneto in of her abstract works while you stroll at this Champagne Roederer and Northeast Italy, paired with evoking nature’s mysteries walkabout event to the tunes French-inspired cuisine by dishes created by native while sipping Champagne of DJ Zonzon. award-winning Chef de Cuisine Italian Chef Camia. Henriot with fellow Cellar Philippe Ruiz and Pastry Chef Club members. 7pm – 8:30pm, Olivier Rodriguez. 7pm, Fontana Granada Ballroom Members $79, 7–8:30pm, Complimentary to 7pm – 8:30pm, Non-members $99 Alhambra Ballroom Members, Granada Ballroom Attire: Business Casual Complimentary to Guests $25 (must be Members $150, RSVP to: 305.913.3203 or Members, accompanied by a member) Non-members $225 www.thecellarclub.com $25 Guests (must be Attire: Business Casual Attire: Black Tie accompanied by a member) RSVP to: 305.913.3203 or RSVP to: 305.913.3203 or Attire: Business Casual www.thecellarclub.com www.thecellarclub.com RSVP to: 305.913.3203 or www.thecellarclub.com 19 THURSDAY 21 SATURDAY 22 SUNDAY 25 Wednesday Food Network South Barilla Interactive Culinary Barilla Interactive Culinary Loire Wine Theme Dinner Beach Wine & Food Demonstration Luncheon Demonstration Luncheon Festival ¡Viva España! hosted by Chef Guy Fieri hosted by Chefs Ilan Hall Indulge in exquisite dishes Dinner Featuring Wines & Hung Huynh by native French Chef Ruiz, and Food of Spain Cook along with Chef Fieri paired with a selection of red, as he demonstrates his Prepare a delectable lunch at white and sparkling wines Indulge in a multi-course favorite dishes onstage and your own table while rubbing from France’s acclaimed feast gathering the best- meets with guests at each elbows and sipping wine with Loire Valley, hand-picked known chefs of Iberian table. Enjoy the finished meal fellow attendees as Top Chef by Sommelier and Maître D’ haute cuisine with each with fine wines selected for winners Ilan Hall and Hung Verrier. dish paired by one of the occasion. Huynh demonstrate the Spain’s finest wines. featured dishes on stage. 7pm, Palme d’Or 12 Noon, Members $89, 12 Noon, Non-Members $109 8pm, Country Club Ballroom Country Club Ballroom Country Club Ballroom Attire: Cocktail Chic Price $150 Non-members Price $150 Non-members RSVP to: 305.913.3203 $750 or $1000 with Attire: Brunch Chic Attire: Brunch Chic VIP Pre-reception or www.thecellarclub.com RSVP to: 877.762.3933 RSVP to: 877.762.3933 Attire: Cocktail Chic or www.sobefest.com or www.sobefest.com RSVP to: 877.762.3933 or www.sobefest.com CaleNdar oF eveNts FeBruarY
  • 16. seeN at tHe sCeNe Chef philippe ruiz Interactive lunch Chef Philippe & Chef Roly Dion Bermudes & Damarys Lopez Hubert Benmoussa Premier Members Jorge Lopez & Raquel Hernandez Premier Members Rosy & Rose Pujol Pamela Zubradt & Bendra Torres Jonathan Gonzalez & Jeselyn Luis Zandy & Maria Brouwer Caroline & Virginia Stevenson
  • 17. seeN at tHe sCeNe C h e f R o l y C r u z - Ta u r a I n t e r a c t i v e L u n c h Chris and Melissa Martinez & Liana Rodriguez Lisette Valdes & Marcia Pacheco Mary Schaer & Yvonne Roberts Elvira & Ed Santamaria Volunteer Sous Chef & Carlos Mena Angie & Alain Martinez Melissa & Elizabeth Pratt Premier Member & Sous Chef Roberto Colon & Marie Lopez Tina Caiazzo
  • 18. Cellar Club From The Desk of Yvonne Roberts at the PREMIER & CELLAR CLUB DIRECTOR A social and diverse package of Biltmore amenities, privileges and special events. MEMBERSHIP Food, W i ne & Le i su re L i fe st yl e … Complimentary PACKAGES Valet 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% Savings Palme d’Or, Fontana, Cascade & 19th Hole Restaurants* Sunday Champagne Brunch* l Monthly Wine-Theme Dinners* palme d’or at the Top Biltmore Bar & Cellar Club Bar featuring 100 Wines-by-Glass of Zagat’s Top List Spa Treatments l Poolside Cabana Rentals l Purchases at I am proud to announce Palme d’Or all Retail Shops has received the highest accolades bestowed by the prestigious Zagat Preferred Member Rates guide, whose ratings are based entirely on consumer-generated reviews. Monthly Interactive Cooking Demonstration & Champagne Luncheon with Guest Chefs l Royal-Table Winemaker Gala Palme d’Or is featured in Zagat’s Top Majestic Limousine Services l GableStage at the Biltmore List in several categories: Decor, Food, French, Hotel Dining, Quiet Single Membership - $795 or $75 per month Conversation, Romantic, Service and Couple Membership - $995 or $95 per month Wine List. As stated in Zagat’s 2009 Miami/South Premier Florida guide “…life doesn’t get better In addition to ALL Cellar Club privileges listed above, Premier than at this luxurious, sophisticated members enjoy a diverse and comprehensive wellness and Biltmore Hotel restaurant…Chef fitness program. Philippe Ruiz’s menu of New French small plates brings new meaning to the word flavor, the wine list is excellent and Wel l ness & Fi tne s s... the formal, intelligent and well-trained Access to our 10,000sq. ft State-of-the-Art Fitness Center with personnel are rated No. 1 for Service Precor cardio machines. More than 100 specialty classes: in Miami.” Aerobics, Spinning, Zumba, Yoga, Body Sculpting, Boot Congratulations to Palme d’Or team Camp & Aquatics held at our World Renowned Biltmore Pool members for their uncompromising, Semi-annual ‘Health & Nutrition’ Seminars passionate devotion to quality! It’s Not Just a Single Membership - $995 or $95 per month Couple Membership - $1,495 or $135 per month Maître D’ and Sommelier Sébastien Verrier leads the exceptional dining Membership... Golf As Biltmore’s ultimate club package, the Golf Membership room team while Chef Philippe Ruiz and his talented culinary staff create award-winning cuisine, with a sweet finale provided by Pastry Chef Olivier It’s a upgrade offers ALL the benefits of Premier Membership plus special access to Biltmore’s legendary Signature Golf Course and Clubhouse. Rodriguez’s delectable desserts. Our dedicated team at Palme d’Or Lifestyle! For Membership Call 305.913.3230 *Parties of 8 or less **Exclusive to wines not on Biltmore wine list awaits your next visit to offer you the best dining experience in South Florida. See you at Palme d’Or! Must be 21 years of age to attend Cellar Club events Cheers! C r e a t i v e D i r e c t o r : Yv o n n e R o b e r t s • E d i t o r : A t h e n a Ya n n i t s a s @ G l o b al Gig Gr a p h i c D e s i g n e r s : S i l v i o E s t r e l l a , N a s t a s s i a S a n t a m a r i a Visit us online Phot ogr aph y : E i l e e n E s c a r d a , Ya m i l a L o m b a • P h o t o E d i t o r : To n y E s p i n o sa www.thecellarclub.com p h o n e : 3 0 5 . 9 1 3 . 3 2 0 3 • f a x : 3 0 5 . 9 1 3 . 3 1 5 6 • e - m a i l : c h e e r s @ t h e c e l l a r c l ub.com

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