1. F o o d & W i n e C a l e n d a r
F a l l 2 0 0 9
FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1FALL CALENDARFinalSE.indd 1 8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM8/14/09 11:21:06 AM

2. T A L K A B O U T W I N E A N D S P I R I T S
Beaux Frères, Pinot Noir, 2005
The Beaux Frères Vineyard
Ribbon Ridge, Oregon
Wine author, critic and Wine Advocate publisher Robert
Parker, Jr. is one of three owners at Beaux Frères Vineyard
and Winery. The vineyard and winemaking practices of
Beaux Frères have their roots in the philosophies of
organic and biodynamic farming, providing the purest
expression of Pinot Noir from a particular place and
time.
The 2005 bottling shows a dark ruby color with purple
highlights. Its extroverted nose reveals pure black
cherries, raspberries, and a hint of blackberries along
with earth and herb notes. In the mouth, the wine is
impeccably balanced, with extensive depth of fruit
lingering in the finish. Enjoy with duck, poultry, beef,
tuna or salmon and mushroom-based dishes.
Classes offered include:
Signature Hands-on Class • Master Chef Series • Team Building
Classes • Corporate/Private Entertaining • Wedding Party Cooking
Class • Private Couples Cooking Class • Private Cooking Class
Kids Summer Camps • Kids Birthday Parties
2 oz. Grey Goose Vodka
1/2 oz. Chambord
1 1/2 oz. Fresh
pineapple juice
Pour the Vodka,
Chambord, and
pineapple juice into a
shaker filled 3/4 with
cracked ice.
Shake and strain into
a chilled martini
glass.
Orchid flower for
garnish
Sip and enjoy!
For further information call 305.913.3131
or via website:
www.biltmorehotel.com
Biltmore Culinary Team
Biltmore French Martini
A recreational hands-on cooking school with classes for
adults and children taught by the hotel’s acclaimed chefs.
The 3-hour signature hands-on class holds up to 8
students and finishes with a meal comprised of recipes made
in class.
FALL CALENDARFinalSE.indd 2 8/14/09 11:21:31 AM

3. Zagat’s Highest Scoring
Restaurant in Miami
C H E F ’ S C O O K B O O K
Langoustine Bouillon:
Cleanlangoustinesbyseparatingheadsand
tails and deveining. Set aside. Cut carrots,
celery and onion in cubes. In a heavy pot
with 2 liters of water, place langoustines,
vegetables, orange segments, cloves
and bay leaf. Bring to a boil and cook on
medium low heat for 20 minutes. Strain
and reserve the stock. Keep langoustines.
In a pan, sauté langoustines with olive oil,
salt and pepper. Do not overcook. Reserve.
Return stock to heat and add butter. Using
a hand mixer, blend stock and butter on the
surface until it foams. Keep on low heat.
Garnish:
Roll out phyllo dough and cut rectangular
pieces about 1”x 1”. Flash-fry the dough
until crisp and light in color.
To Serve:
Unmold scallop mousse from the ramekins
and place in the center of a large pasta
bowl. Top mousse with a langoustine,
then cover the mold and langoustine with
blended bouillon. Garnish with micro
greens. Top langoustine with crisp phyllo
and orchid. Serve very hot.
Chef Philippe Ruiz of Palme d’Or
Bon Appétit!
Serves 8
8 Maine scallops (U10)
1 cup cream
4 egg whites
8 langoustines (or jumbo shrimp)
1 orange, peeled and cut in segments
2 carrots
1 celery stalk
1 onion
2 liters water
3 oz. butter
Phyllo pastry
1 bay leaf
2 cloves
1 oz. olive oil
2 oz. micro greens
Ground nutmeg, to taste
Salt and white pepper, to taste
8 edible orchid flowers
Maine Scallop Mousse:
Preheat oven to 300º. In a food processor,
blend scallops and cream quickly until
smooth. Season mix with salt, nutmeg
and white pepper. Remove mix from food
processor and place in a bowl. Reserve. In a
separate stainless steel bowl, whip egg whites
until slightly firm but not stiff. Fold egg whites
gently into scallop mixture. Once combined,
place mix into 1” buttered ramekins. Place
ramekins in a high-sided baking dish, and fill
pan halfway with hot water. Bake in oven for
10 to 15 minutes.
Exquisite Italian and Grilled Specialties
by Chef Mario Camia
e
Extensive Wine List Showcasing
Selections From Around The World
Exquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled Specialties
“ H H H H ”
Open Daily 6:30am to 10:30pm
Reservations: 305.913.3200
Tuesday–Thursday 6pm to 10:30pm
Friday–Saturday 6pm to 11pm
e
Reservations: 305.913.3201
Chef Philippe Ruiz
Baked Scallop Mousse with Sweet Orange Bouillon
FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3FALL CALENDARFinalSE.indd 3 8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM8/14/09 11:22:05 AM

4. Richard Kelley is Southeast Public Affairs Manager at Toyota Motor Sales, U.S.A.,
overseeing communications and public affairs issues in Florida, Georgia, Alabama, North
Carolina and South Carolina.
Zaira Chacin-Kelley is President of Efiza Business Solutions, Inc., a multi-business
group based in Miami and Venezuela that provides high-tech equipment to the oil and
construction industries.
What are some of your favorite travel destinations when you want to “get away?”
Richard: If it’s just for a few days, we head to the Keys or the Gulf Coast…Zaira is truly
a beach girl. When we have more time, we visit family in Venezuela or France. We love
Provence and plan to spend as many days there as our longevity allows. Then there is
Chiang Mai, Thailand…pure magic and as far away from pressure as you can get. And
I’m sure Zaira has penciled Tahiti and the Greek Islands into her planner for the near future.
As wine collectors, do you have a preference for any particular varietal or region?
Richard: Our tastes are remarkably similar. We both share a passion for California Pinot
Noirs comprising about 20% of our cellar, which holds 200 bottles. I am also a fan of
Bordeaux and Cabernet Sauvignon while Zaira covets Châteauneuf-du-Pape.
Zaira: Our cellar isn’t all red…our Chardonnays include Paul Hobbs, DuMol, Chateau
Montelena and Dutton-Goldfield. Since we try to spend evenings cooking for each other
as much as we can, we’ll usually pair and share a Côtes du Rhône, Shiraz blend
or a Sauvignon Blanc with our meals.
Are you involved with any charitable organizations?
Zaira & Richard: We are involved with two wonderful organizations founded by the Jim Moran family: Deliver the Dream (www.deliverthedream.
org) and the Youth Automotive Training Center (www.yatc.com). Both organizations are committed to rescuing lives and families.
How has your Premier membership at the Cellar Club enhanced your personal and professional life?
Zaira: We treat the Biltmore as our second home. We were married in Coral Gables Congregational Church and held our wedding reception
on the Biltmore Hotel’s back lawn.
Richard: Zaira loves the Fitness Center and the instructors. She regularly attends classes each week while I have my golf dates on the
Donald Ross course. We often entertain our friends at Fontana or Palme d’Or, and look forward to The Cellar Club’s Interactive Luncheons
and Valentine’s Day Gala. For business entertaining, The Cellar Club is perfect for hosting our automotive media dinners and receptions…
and when our Toyota Formula One driver, Jarno Trulli, is in town, we’ll catch breakfast or lunch at Fontana. The meals, the atmosphere and
the staff are superb.
M E M B E R S & A F I C I O N A D O S
E X C I T I N G H A P P E N I N G S
Masters of Florida Art Exhibit &
Champagne Henriot Reception
Tuesday, November 17
Celebrate Florida’s rich heritage captured
on canvas by The Highwaymen, Florida’s
most talented native Impressionist artists.
Sip Champagne Henriot, mingle with fellow
members, and groove to the tunes of DJ
Guillo Cartaya. See Calendar for Details
Zaira & Richard Kelley - Members since 2007
FALL CALENDARFinalSE.indd 4 8/14/09 11:22:15 AM

5. Chef David Bracha of The River Oyster Bar, Miami
Champagne Nicolas Feuillatte
Saturday, September 5
Chef Govind Armstrong of Table 8, Miami, Los Angeles & New York
Champagne Henriot
Saturday, November 14
Prior to opening Table 8, Chef Govind worked with Wolfgang Puck, Joachim Splichal, and Michelin
3-star Juan Mari Arzak of Spain. Govind is the author of Small Bites, Big Nights: Seductive Little
Plates for Intimate Occasions and Lavish Parties, and is also a consultant chef to Air New Zealand.
See Calendar for Details
I N T E R A C T I V E C H A M P A G N E L U N C H E O N S
E X C I T I N G H A P P E N I N G S
Learn about...
• Healthy Lifestyle Cooking Demonstrations
• Mind, Body & Spirit in the Acupuncture
Healing Journey
• Radiant Health and Living Anxiety-Free
in Stressful Times
• Total Performance Golf
• Acupuncture in the 21st Century
• Health and Fitness Screening
• Women’s Health and Well-Being
• Healing Powers of Food
• Acupuncture Facial Rejuvenation
• Shared Experiences from The Other
Side of the Needle...and much, much more!
Join us with your friends and family for this fun
day experiencing acupuncture and healthy
living through interactive exhibits, practical
demonstrations, participatory classes, panel
discussions, lectures and an extraordinary organic
food and wine tasting -- all within the serene
sophistication of the Biltmore. See Calendar for
Details
First Annual Acufest: A Festival of Acupuncture & Healthy Living
Sunday, October 4
Acufest introduces diverse elements of acupuncture, spa, fitness and healthy lifestyle practices, all
available in a world-class resort setting. Share and interact with nationally-recognized practitioners,
speakers, and industry experts in the largest audience participation event of its kind.
Walk-Around Tasting...
Sample a variety of Organic Food, Organic Wine and Herbal Elixirs
Participate in...
• Tai Chi, Qi Gong, Chinese Yoga and
Meditation classes
• Visit the Interactive Acupuncture Exhibit Hall
• Relax in the Feng Shui Lounge
www.acufest.com
Biltmore Executive Chef Roly Cruz-Taura, Coral Gables
Champagne Deutz
Saturday, October 10
Chef Roly held leading posts in Miami’s top restaurants, and was chef-
owner of FIFTY Restaurant in SoBe prior to joining the Biltmore. Indulge
in Champagne Deutz while you stir and sauté Chef Roly’s delicious
dishes at your own table. See Calendar for Details
After completing culinary school, this native New Yorker burst on the Miami scene at 411 in South
Beach and Fishbone Grille in Brickell Village. In 2003, Bracha opened The River Oyster Bar, offering a
unique palette of American Progressive Cuisine. See Calendar for Details
FALL CALENDARFinalSE.indd 5 8/14/09 11:22:24 AM

6. SEEN AT THE SCENE
Wine & Spirits Tasting
Enza & Diego Franco
Tere Sproul Ron Mittenzwei, Margarita Britto & Paco Cabana Silvia & Jose Vidal
Tania Segui & Michel Moreno
Alexandra Castro, Julio & Ivone Garcia
Shalini & Scott Buckel, Joanna Tewfik & Eric Nathal
Carlo & Jorgelina Precali
Jessica Varca & Jennifer Liehn-Pupo
Jim Weber, Haydee & Roland Martinez
Ernie Diaz, Luly Garcia & Tania & Bert Lopez
FALL CALENDARFinalSE.indd 6 8/14/09 11:23:02 AM

7. TUESDAY
Mediterranean Wine Tasting
Take your palate on a trip to the
sunny Mediterranean, sampling a
selection of wines from Italy, France
and Spain to the vibrant tunes of DJ
Guillo Cartaya.
7pm – 8:30pm,
Country Club Ballroom
Complimentary to Members,
Guests $25 (Guests must be
accompanied by a member)
Attire: Business Casual
RSVP to: 305.913.3203 or
www.thecellarclub.com
SATURDAY
Interactive Culinary
Demonstration & Champagne
Nicolas Feuillatte Luncheon
with Chef David Bracha of The
River Oyster Bar, Miami
Don your apron, grab your spatula
and cook up a storm of American
Progressive Cuisine dishes led by
Chef Bracha at this festive, hands-
on luncheon featuring Champagne
Nicolas Feuillatte.
12 Noon, Country Club Ballroom
Members $52, Non-members $65
Attire: Brunch Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
161 5
30
WEDNESDAY
Chile Wine Theme Dinner
Enjoy a specialty menu of Chilean-
inspired fare created by Chef Ruiz
whilesamplingpremiumwhiteandred
wines from Chile’s finest vineyards,
hand-picked for this occasion.
7pm, Palme d’Or
Members $89,
Non-members $109
Attire: Cocktail Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
SeptemberC A L E N D A R O F E V E N T S
WEDNESDAY
Italian Wine Theme Dinner
Tantalize your taste buds with Italian
dishes prepared by native Italian
Chef Camia, perfectly paired with
a selection of wines from renown
Piedmont region producers.
7pm, Fontana
Members $79, Non-members $99
Attire: Business Casual
RSVP 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.
The information provided herein is
subject to change without notice.
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 . . .
FALL CALENDARFinalSE.indd 7 8/14/09 11:23:02 AM

8. SEEN AT THE SCENE
Interactive Champagne Luncheons
Coral Gables Senior High Culinary Students
Colleen Graham & Georgia Behar
Alain & Angie MartinezGabrille Beretta & Chere Wilkerson
Doreen Colondres & Marian Castro
Susan Schoenemeyer & Marcel Haupt
Sandor Hernandez & Idania Hernandez
Jeanette Slesnick,Yvonne Roberts, Mercy Vera & Mayor Don Slesnick
Chris Suarez & Larry Behar
Lorena Ball, Claudia Arebalo & Gabriela Arebalo
FALL CALENDARFinalSE.indd 8 8/14/09 11:23:31 AM

9. TUESDAY
South American Wine Tasting
Stroll, sample and sip at this lively
event infused with South American
sabor, featuring premium white
and red wines from Chile and
Argentina, accompanied with a
music mix by DJ Guillo Cartaya.
7pm – 8:30pm,
Country Club Ballroom
Complimentary to Members,
Guests $25 (Guests must be
accompanied by a member)
Attire: Business Casual
RSVP to: 305.913.3203 or
www.thecellarclub.com
October
4
14
6
SATURDAY
Interactive Culinary Demonstration
& Champagne Deutz Luncheon
with Chef Roly Cruz-Taura,
Executive Chef, Biltmore Hotel,
Coral Gables
Biltmore’s own Chef Roly leads this
fun, festive and flavorful cooking
demonstration. Cook along with
fellow members and enjoy a self-
made luncheon accompanied by
Champagne Deutz.
12 Noon, Country Club Ballroom
Members $52, Non-members $65
Attire: Brunch Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
WEDNESDAY
Napa Wine Theme Dinner
Enjoy an eclectic selection of
wines from the appellation that
placed America at the top of the
worldwide wine stage, matched
with specialty dishes prepared by
Chef Ruiz for this event.
7pm, Palme d’Or
Members $89,
Non-members $109
Attire: Cocktail Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
28
WEDNESDAY
Washington Wine Theme Dinner
Experience the unique varietal
styles of premium wines from
Washington, the nation’s second
largest wine producing state,
matched by delectable dishes
created by Chef Camia.
7pm, Fontana
Members $79,
Non-members $99
Attire: Business Casual
RSVP to: 305.913.3203 or
www.thecellarclub.com
10
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 at least 21 years of age to
attend any Cellar Club Event.
Limit 2 guests per membership for all
tastings and receptions.
The information provided herein is
subject to change without notice.
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 . . .
SUNDAY
First Annual Acufest:
A Festival of Acupuncture
& Healthy Living
Bring your friends and family to
this fun, day-long event featuring
acupuncture and healthy living.
Meet, greet and interact with
nationally-recognized practitioners,
guest speakers and wellness
industry experts.
11am – 5pm, Country Club
Ballroom & Biltmore Conference
Center of the Americas
Members $15, Non-members $25
At the Door: Members $25,
Non-Members $35
Attire: Zen Casual
For tickets: www.acufest.com
Further information: 305.913.3203
or www.thecellarclub.com
FALL CALENDARFinalSE.indd 9 8/14/09 11:23:31 AM

10. SEEN AT THE SCENE
Nathan Jacobson & Ysabel Aymerich
Champagne Art Exhibits
Marisol Zinghini & Diane Vecchio
Greta Moreno & Rosa Fernandez
Carmen & Eduardo Melo
Joanna Tewfik & Casandra Smith
Randy Trogler & Pamela Moskivich
Ruth & Michael Lewanski
Jonathan Gonzalez & Vanessa Waddell
Jackie Delphus, Christina Liviero & Erika Silva
FALL CALENDARFinalSE.indd 10 8/14/09 11:24:01 AM

11. TUESDAY
Big Bold Reds Wine Tasting
Don’t miss this evening of no-
holds-barred, full-bodied red wines
created to grab your attention
with their rich, deep flavors that
pack a premium palate punch. Sip
and swing to tunes by DJ Guillo
Cartaya.
7pm – 8:30pm,
Country Club Ballroom
Complimentary to Members,
Guests $25 (Guests must be
accompanied by a member)
Attire: Business Casual
RSVP to: 305.913.3203 or
www.thecellarclub.com
November
3
25
11
SATURDAY
Interactive Culinary Demonstration
& Champagne Henriot Luncheon
with Chef Govind Armstrong of
Table 8, Los Angeles, Miami &
New York
Led by Chef Govind, cook up an
imaginative luncheon at your table
while indulging in Champagne
Henriot, an award-winning family-
owned Champagne house established
in 1808.
12 Noon, Country Club Ballroom
Members $52, Non-members $65
Attire: Brunch Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
WEDNESDAY
Champagne Theme Dinner
Join us in a gastronomic feast for
the senses in this stellar evening
showcasing a selection of French
Champagnes, perfectly matched
by culinary creations by award-
winning Chef Ruiz.
7pm, Palme d’Or
Members $89,
Non-members $109
Attire: Cocktail Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
WEDNESDAY
New Zealand Wine Theme Dinner
Fromadistantlandattheedgetheworld,
New Zealand wines are guaranteed to
take your palate on a delicious journey,
perfectly matched with dishes created
by Chef Camia for this occasion.
7pm, Fontana
Members $79, Non-members $99
Attire: Business Casual
RSVP to: 305.913.3203 or
www.thecellarclub.com
14
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 at least 21 years of age to
attend any Cellar Club Event.
Limit 2 guests per membership for all
tastings and receptions.
The information provided herein is
subject to change without notice.
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 . . .
TUESDAY
Masters of Florida Art Exhibit
& Champagne Henriot
Reception
Celebrate Florida’s most talented
native Impressionist artists and
mingle with fellow members to
the tunes of DJ Guillo Cartaya.
7pm – 8:30pm,
Country Club Ballroom
Complimentary to Members,
Guests $25 (Guests must be
accompanied by a member)
Attire: Business Casual
RSVP to: 305.913.3203 or
www.thecellarclub.com
17
FALL CALENDARFinalSE.indd 11 8/14/09 11:24:01 AM

12. From The Desk of Yvonne Roberts
PREMIER & CELLAR CLUB DIRECTOR
Creative Director: Yvonne Roberts • Editor: Athena Yannitsas @ Global Gig
Graphic Designer: Silvio Estrella
Photography: Eileen Escarda, Eduardo Ford • Photo Editor: Tony Espinosa
phone: 305.913.3203 • fax: 305.913.3156 • e-mail: cheers@thecellarclub.com
Fall For Green
Cellar Club
A social and diverse package of Biltmore amenities, privileges
and special events.
Food, Wine & Leisure Lifestyle…
Complimentary
Valet Parking • Quarterly Champagne Reception • Monthly
Wine Tasting • Semi-Annual Spirits Tastings & Seminars
Waived Corkage Fee** • Biltmore Culinary Academy
Quarterly Newsletter • Direct Billing Privileges • Membership
Card with Monthly Automatic Credit Card Billing • No
Minimum Spending Required • Online Concierge Services
20% Savings
Palme d’Or, Fontana, Cascade & 19th Hole Restaurants*
Sunday Champagne Brunch* • Monthly Wine-Theme Dinners*
Biltmore Bar & Cellar Club Bar featuring 100 Wines-by-Glass
Spa Treatments • Poolside Cabana Rentals • Purchases at all
Retail Shops
Preferred Member Rates
Monthly Interactive Cooking Demonstration & Champagne
Luncheon with Guest Chefs • Royal-Table Winemaker Gala
Biltmore Culinary Academy • Majestic Limousine Services
GableStage at the Biltmore
Single Membership - $795 or $75 per month
Couple Membership - $995 or $95 per month
Premier
In addition to ALL Cellar Club privileges listed above, Premier
members enjoy a diverse and comprehensive wellness and
fitness program.
Wellness & Fitness...
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 month
Couple Membership - $1,495 or $135 per month
Golf
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’sNotJusta
Membership...
It’sa
Lifestyle!
Visit us online
www.thecellarclub.com
MEMBERSHIP
PACKAGES
The art of cultivating pleasure and
wellness with friends and family
is an integral part of the Biltmore
lifestyle. As a destination with an
evolutionary approach to hospitality,
Biltmore affirmed its commitment
to environmental sustainability this
year and is awaiting the Green
Lodging Certification from the
Florida Department of Environmental
Protection this fall.
I invite you to capture the hip, South
Florida heartbeat while embracing
the Biltmore’s harmonious nod to
nature and wellness. Savor a bounty
of organic dishes featuring seasonal
ingredients while sipping biodynamic
wines and organic cocktail mixes
at our various dining venues. Bask
in a European-style Thalasso Kur,
Ayurvedic Ritual or an Acupuncture
Session at the Spa.
This fall, strike gold with a green
experience through Biltmore’s
wellness programs, healthy dining
options and unique recreational
events in an eco-friendly, luxurious
setting.
Cheers!
FALL CALENDARFinalSE.indd 12 8/14/09 11:24:21 AM