Your SlideShare is downloading. ×
Summer newsletter 2007
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
289
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. BILTMORE MEMBERSHIP BENEFITS Two different types of membership available, entitling members to a vast array of lifestyle-enhancing privileges CELLAR CLUB MEMBERSHIP PRIVILEGES Complimentary Valet Parking Monthly Wine tasting Quarterly Champagne reception Semi-annual Spirits tasting Semi-annual Wine seminar Annual Holiday Party featuring live entertainment Corkage in all Biltmore restaurants (wines not on Biltmore’s wine list) * 20% Savings in Spa treatments Retail shops purchases Palme d’Or, 1200, Cascade, 19th Hole Restaurants * Biltmore Sunday Champagne Brunch * Cellar Club bar, featuring over 100 wines by-the -glass and premium spirits* Boules Bar and Biltmore Bar* Monthly Wine-Theme dinners * Poolside Cabana rentals Preferred Member Rates on Hotel accommodation packages seasonally (based on availability) Monthly Interactive Culinary Luncheons featuring guest chefs Black-Tie Royal-Table Winemaker dinners Biltmore Spa Wellness & Nutrition seminars Photography Services with Town & Country Studio Majestic Limousine rentals Direct Billing Privileges and More Membership Card with charging privileges and monthly automatic credit card billing for on-property purchases Online Concierge Services Quarterly Newsletter No minimum-spending requirement Single Membership - $795 per year or $75 per month financed Double Membership - $995 per year or $95 per month financed From The Desk of Yvonne Roberts PREMIER & CELLAR CLUB DIRECTOR With thermostats rising and bathing-suit season in full swing, the Biltmore is the perfect place to escape from the heat and stay in shape this summer. The Biltmore’s Cellar Club, originally launched as a social club for food and wine aficionados, has evolved into a full-fledged leisure lifestyle membership program. A growing demand for fitness, wellness and spa-related activities led us to extend these privileges to our Cellar Club members through an upgraded Premier membership offering access to our state-of-the-art 10,000 sq. ft. Fitness Center. Many of us travel the world in search of the good life. At the Biltmore, the journey is optional. Within its palatial premises and lush, tropical grounds you can wine & dine, exercise, conduct business, attend a seminar, relax, make lasting friendships, get pampered and get married. Enjoy the cachet and convenience of accessing all the benefits of a luxury vacation resort without ever having to leave town. I invite you to eat, drink, and be fit at the Biltmore this summer. Cheers! MEMBERSHIP PRIVILEGES Art Director: Yvonne Roberts • Editor: Athena Yannitsas • Assistant Editor: Gabriela Silva Graphic Designer: Silvio Estrella • Photography: Patty Daniels Town & Country Studio, Mary McCulley, and Eileen Escarda ph: 305.913.3203 • fax: 305.913.3156 • e-mail: cheers@thecellarclub.com • www.thecellarclub.com It’s not Just a Membership... It’s a Lifestyle! Yes, you can have it all! at the Visit us online: www.thecellarclub.com Premier Membershipat the PREMIER MEMBERSHIP PRIVILEGES In addition to ALL Cellar Club Classic privileges listed above, Premier members enjoy a diverse and comprehensive package of wellness & fitness programs and special events, including complete access to the Biltmore’s state-of-the-art 10,000 sq. ft. Fitness Center featuring Men’s and Ladies’ steam rooms and saunas, Precor cardio machines, and over 40 specialty exercise classes each week. Single Membership - $995 per year or $95 per month financed Double Membership - $1,495 per year or $135 per month financed * Parties of 8 or less please For membership information please contact Member Services at 305.913.3203
  • 2. In April 2007, Guy Gateau joined the Biltmore as Director of Culinary Operations. As a Maître Cuisinier de France (Master Chef of France), Gateau brings a wealth of experience from the highest echelons of cuisine around the world. Gateau supervises all the restaurants, room service and catering at the Biltmore, overseeing a team of over 200 staff members. “Though we have very talented, creative chefs on our team,” says Gateau “my role is to offer the guidance, motivation and vision needed to take Biltmore’s culinary program to an extraordinary level.” As Director of Culinary Operations, Gateau masterfully conducts the rhythm and flow of multiple venues throughout the resort. Every day — and often through the night — the Biltmore’s 33 meeting and banquet rooms are hosting events that include food and beverage service. The banquet team produces feasts for numerous simultaneous events: from a breakfast seminar, to an ornate affair, to a corporate luncheon, to an elaborate wedding extravaganza. Gateau also oversees the smooth operation of the Biltmore’s six restaurants and bars, maintaining the quality and efficiency of food and beverage throughout the resort — without missing a beat. Guy Gateau’s childhood in the vineyards of the Loire Valley in France inspired him to pursue a culinary career, which began in Michelin-star restaurants such as Le Relais de Parcs, Restaurant Alain Chapel, and Restaurant Laurent. He was also Chef de Cuisine at the Canadian Embassy in Moscow. Gateau moved to Miami in 1983 to open the Pavillon Hotel (now the Miami InterContinental). He also led the culinary operations at The Potomac and John F. Kennedy Center for the Performing Arts in Washington D.C. and The Ritz-Carlton Hotel in New York. In 1990, Gateau opened his own restaurant, Maison Gateau, near Washington D.C., which the Washington Post named “best French restaurant in the last ten years.“ In the 1990s, Gateau was Director of Culinary Operations for the legendary Fouquet’s in Paris and for Les Bistrots des Cuisiniers, a gastronomic bistro group of six restaurants in France. In 1999, Gateau became Director of Culinary Operations for The Royal Palace of the Emir of Qatar in Doha, Qatar, personally executing all functions for visiting dignitaries and heads of state. After the events of September 11, 2001 Gateau created his own company, Creative Culinary Solutions International, handling contracts throughout the world for luxury hotels and restaurants. Prior to joining the Biltmore, Gateau was Director of Culinary Operations for Marietta Country Club in Marietta, Georgia, one of the most exclusive memberships in the country. From this vast r e p e r t o i r e o f experience around the world, Gateau has fine tuned his very own distinct culinary style. “I have picked up nuances from each of the cultures I have worked in, yet above all, my main focus is to respect the quality of the product,” says Gateau. “This entails using the best ingredients at the right time, like fruit at its peak of ripeness. I also like to know the origin of my products, such as the soil where the wheat flour comes from, how it was grown — and how the beef I am offering to my clients was raised and fed.” At the Biltmore, fresh fish is ordered and delivered daily. Imported fish and seasonal products, such as Dover Sole, European Turbot or Nantucket Bay Scallops, are flown in as needed. “Next season we will offer our customers specially- NEWSLETTER & CALENDAR S U M M E R 2 0 0 7 Top Toque at the Helm of Biltmore’s Culinary Operations at the Director of Culinary Operations, Guy Gateau Biltmore • 1200 Anastasia Avenue • Coral Gables, FL 33134
  • 3. ZYR Vodka Seminar & Guided Tasting Discover ZYR Vodka, the only super-premium vodka made in Russia today, in a guided tasting seminar led by ZYR founder David Katz. Combining over 750 years of Russian tradition with the most innovative technology available today, ZYR Vodka is crafted from a blend of Russian winter wheat and rye, using water drawn from 460 feet below Russia’s heartland. Made in the outskirts of Moscow, ZYR Vodka is filtered nine times and distilled five times, using a patented “9-5-3” proprietary process that delivers a luxuriously smooth taste like no other. See Calendar for Details Gosset Champagne Reception & Gilda Sacasas Art Exhibit The Cellar Club’s signature quarterly reception features Champagne Gosset, one of the oldest champagne produc- ers in France, and the critically acclaimed art of Gilda Sacasas, a Cuban-American contempo- rary artist. Sacasas’ dynamic artwork captures movement and energy on canvas through bold, light- filled colors filled with emotion. A feast for your senses and your palate, with musical accompani- ment by DJ Pierre Zonzon. See Calendar for Details COVER STORY continued It’s a brave new world of ales, lagers, pilsners and more. Much like wines, beers share a symphony of aroma, taste, and texture descriptions to define the broad range of styles and flavors. From large producers to microbrews, beers are making a splash on the gastronomic scene. But don’t just take our word for it; come and taste them for yourself! See Calendar for Details TUESDAY, JUNE 19 Beers of the World Tasting EXCITING HAPPENINGS TUESDAY, JULY 31 TUESDAY, AUGUST 21 picked Stone Crabs from day boats in the Suwannee river in the Gulf of Mexico,” says Gateau. Shortly after his arrival to the Biltmore, Gateau inspected the facilities and realized the walls are thick enough to keep certain areas naturally cool without refrigeration. A “still room” will be created to store fresh fruits and vegetables, such as vine-grown, hand-picked tomatoes arriving directly from the field. We invite you to experience a journey into a unique culinary destination, brought to you by Master Chef Guy Gateau and the dedicated team at the Biltmore. La Dama en Rojo, acrylic on canvas by Gilda Sacasas Artist Gilda Sacasas ZYR Vodka Founder Dave Katz
  • 4. Bastille Day at Biltmore Oh-la-la! Indulge in a regional French five-course dinner expertly prepared by Palme d’Or Chef de Cuisine Ruiz with wines paired by Sommelier Verrier. From 9 pm to midnight, raise your glass and make a toast to France at the Biltmore Bar with legendary Champagne Veuve Clicquot, to the tune of French lounge music performed by acclaimed French- Canadian performer Manon Roberts. Bastille Day Dinner Menu served July 13 & 14: $79 and $125 with wine pairing; Premier & Cellar Club Members $65 and $105 with wine pairing. Please call 305.913.3201 for dinner reservations. Chef Pietro Rota, La Marea at the Tides Hotel, South Beach, FL Nicholas Feuillatte Champagne A native of Northern Italy, Pietro Rota graduated from the prestigious Profes- sional Institute of State in San Pellegrino, and began climbing the ranks working in some of the world’s best kitchens in Italy, England, Germany, France, Brazil and the US. As Executive Chef for The Tides South Beach, Rota’s formidable Italian influences are always present in his signature dishes, reflecting an ingre- dient-driven approach to flavor layering and healthy eating. See Calendar for Details. SATURDAY, JULY 14 Chefs Guy Gateau & Philippe Ruiz, Biltmore, Coral Gables, FL Gosset Champagne Liberté, fraternité, and French food for all! The world has much to celebrate on Bastille Day — namely the freedom to enjoy fine French cuisine. This year, our very own in-house French chefs, Philippe Ruiz and Guy Gateau, stir up a Bastille Day fête that will revolutionize your palate. Bon vivants are invited to create Gallic-inspired dishes paired with one of France’s oldest and most traditional Champagne houses. An afternoon of food and fun with a French flair. See Calendar for Details. EXCITING HAPPENINGS SATURDAY, JUNE 9 Chef Jordan Marano, Tuscan Steak, South Beach, FL Mumm Champagne Chef Jordan Marano’s Italian roots and mastery of traditional Italian techniques areshowcasedintheTuscan-influenced dishes he prepares as Executive Chef of Tuscan Steak-South Beach. Marano has been recognized by the James Beard Foundation and South Florida Gourmet magazine for his contributions to numerous special event menus. A graduate of the Culinary Institute of America, Marano trained in Atlanta and Miami before moving to California. See Calendar for Details. SATURDAY, AUGUST 11 INTERACTIVE LUNCHEONS FRIDAY JULY 13 - SATURDAY, JULY 14 Sebastien Verrier & Philippe Ruiz La Palme d’Or Veuve Clicquot
  • 5. TALK ABOUT WINE AND SPIRITS So This Man Walks Into a Bar... Sommelier Selection Ceretto Arneis Blangé, 2005 The family-owned Ceretto estate in Italy has been producing wine for over 70 years, and is now headed by the third generation. Arneis, an indigenous white grape varietal from Piedmont, Italy, remained in relative obscurity until it made a comeback in recent years thanks to considerable investment by Ceretto. The 2005 vintage has a light spritzy sparkle that makes it very lively and enhances the fragrance and flavors. The wine shows a characteristically fruity nose, with pear and apple aromas highlighted by a touch of citrus. On the palate, it is lean and dry, with hints of apple and honey. The finish is clean, with faint butterscotch notes. Its pleasing virtues and crisp elegance make this a versatile wine, which may be served as an aperitif, or alongside vegetable antipasti, or with simple seafood fare — an ideal pairing for South Florida’s summer season. Key Lime Pie Martini Preparation: Wet rim of martini glass with simple syrup and cover with crushed graham cracker. Combine Ketel One Citröen, Licor 43, skim milk and lime juice over ice in a martini shaker and shake. Strain into prepared martini glass. Garnish with lime slice. Featured at the Biltmore Bars 1/4 oz. Simple syrup Graham cracker, crushed 1 oz. Ketel One Citröen 3/4 oz. Licor 43 Chilled skim milk, frothed Juice from 1/2 lime Slice of lime
  • 6. Serves 8 Ingredients CHEF’S COOKBOOK Potato Mousseline & Osetra Caviar 1 lb. fingerling potatoes 1 cup heavy cream 8 oz. butter 3 oz. extra virgin olive oil 1 oz. Osetra caviar Salt & pepper to taste Micro chives Preparation 1. Cook potatoes in boiling salted water. While still hot, peel potatoes and reserve. 2. In a saucepan, bring heavy cream and butter to a boil. 3. Purée warm potatoes, then reserve in a mixing bowl. Slowly add cream, butter, and olive oil gently folding into mixture until consistency is soft. 4. Season with salt & pepper. Presentation 5. Place dollop of potato mousseline in a small cup. Top with a small spoonful of caviar. 6. Garnish with micro chives. Palme d’Or Chef de Cuisine Philippe Ruiz Rated “Finest Overall” Restaurant at 2006 South Florida Dining Awards ★★★★ RESERVATIONS: 305.445.8066 EXT. 2411 TUESDAY – THURSDAY: 6:00 PM TO 10:30 PM FRIDAY – SATURDAY 6:00 PM TO 11:00 PM Seductive French cuisine and extraordinary wines take center stage at the property’s award-winning Palme d’Or, recognized by Zagat as “one of the best French restaurants in the country.”
  • 7. When did you become Biltmore Cellar Club members? 1999, we moved from Paris to Miami on a Saturday. On Sunday, my husband Thierry, who was familiar with the Biltmore, told me he had a surprise for me. He took me to the Biltmore’s Sunday Champagne Brunch — and we have been addicted ever since. How has the Biltmore enhanced your personal and professional lives? The Biltmore offers a perfect balance between the “old world” feeling and its innovative food and wine programs, which are amazing. Our family, friends and clients always enjoy the time they spend at the Biltmore with us. Coming to the Biltmore is like going on vacation for both of us. There are all the pleasant features we like: the cabanas, the gym, golf...and the Grand European Spa, which is one of my favorite treats. Patou, how would you characterize/ describe your artwork? I would characterize my work “Emotional Abstract Painting.” My paintings are the reflection and interaction of nature and emotions, which are my complete inspiration. I use oil on canvas, which I adore because it offers a unique intensity, deepness and three-dimensional effect that I seek. I create my own colors — color is my signature. Patou, as an artist, from where do you draw your inspiration? I draw my inspiration from nature, animals, emotions. Thierry, what is the most satisfying aspect of your work? In the gallery, the most satisfying aspect is to share the artwork of different artists from all over the world with the public. Do you have a favorite travel destination when you want to escape? Anywhere with beautiful surroundings, especially good food and wine! What type of food & wine do you typically enjoy at home? French food, French cheese and a nice bottle of wine… MEMBERS & AFICIONADOS Patou & Thierry Desormeaux Patou Fine Art Gallery, www.patoufineart.com Patou & Thierry Desormeaux Artist & Gallery Owners What would you say is your one true shared passion? Art and Art. What has been the most memorable experience (so far!) you have had at the Biltmore? There are so many, it’s very hard to pick one. When we went to our first Interactive Culinary Demonstration Luncheon, it was so much fun: the ambiance, the food, the Champagne. I can’t resist mentioning how spectacular our first Black-Tie Gala Dinner evening was. At that event, we met Yvonne Roberts, and were very impressed by her diverse talents. For each event, she creates an unforgettable “souvenir.”
  • 8. CHEF’S COOKBOOK Aragosta in Bella Vista 1200 Courtyard Grill Chef de Cuisine Gino Cipriano Serves 4 Ingredients 2 Maine lobsters (2 lbs each) 1 oz fresh oregano 20 oz Italian bread crumbs 1 oz extra-virgin olive oil 4 lemons, cut in half 4 oz fennel, sliced 4 oz diced papaya 4 oz diced mango 4 oz diced pineapple 2oz honey salt to taste LIVE A LITTLE PREMIUM WINES SUMPTUOUS BREEZES UNFORGETTABLE EATS EXQUISITE ITALIAN-MEDITERRANEAN CUISINE AND GRILLED SPECIALTIES CREATED BY CHEF GINO CIPIRIANO ACCOMPANIED BY AN EXTENSIVE WINE LIST SHOWCASING SELECTIONS FROM AROUND THE WORLD. Chef de Cuisine Gino Cipriano RESERVATIONS 305.913.3200 OPEN DAILY 6:30 AM TO 10:30 PM Preparation 1. Cut Maine Lobster in half, then broil until almost cooked. 2. Squeeze juice from half lemon into breadcrumbs; add oregano 3. Apply breadcrumbs to center of lobster and broil until golden brown. 4. Toss olive oil with fennel. 5. Mix fruit with honey and salt. Presentation 1. Arrange lobster in center of plate. 2. Top fennel with fruit salsa. 3. Garnish with other lemon half wrapped in cheese cloth for squeezing.
  • 9. Please visit Biltmorespa.com or call 305.913.3187 A “Leading Spa” of the World We invite you to experience these exclusive offerings... ~ 50 minute Massage, $99 (Swedish or Deep Tissue) ~ 50 minute Aromatherapy facial, $99 Aquatics Belly Dancing Body Sculpting Boot Camp Cardio Ball Circuit Training Just Sweat Karate Kick boxing Meditation Pilates Rockin’ Ball Spinning Stretch Thai Chi Video Sync Yoga Zumba and many more … Stop in today to for your complimentary three-day pass. For membership details, please call 305-913-3102 “Top 10 Hotel Fitness Center” by Men’s Fitness Magazine • Hosting Miami’s leading fitness classes... over 140 per week! • Membership includes full pool access • Expansive weight room with Precor equipment • Cardio Theatre monitors • Johnny G Spin bikes Monday through Thursday Offer not valid with any other discount programs ~ 70 minute Champagne & Roses Manicure & Pedicure, $80
  • 10. NOTE: FOR ALL EVENTS, PLEASE RESERVE AT LEAST TWO BUSINESS DAYS IN ADVANCE TO HELP US BETTER SERVE YOU. JOIN THE CELLAR CLUB ELECTRONIC MAILING LIST TODAY! Go to www.thecellarclub.com and click on the subscribe link. WEDNESDAY Tuscan Wine Theme Dinner Treat your palate and your senses to a menu of Tuscan-influenced dishes created by native Italian Chef Gino, paired with Sommelier Verrier’s selection of Italian wines. 7pm, 1200 Courtyard Grill Premier & Cellar Club Members $59, Non-members $75 Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com SATURDAY Chef Pietro Rota Interactive Culinary Demonstration & Nicholas Feuillatte Champagne Luncheon A native of Northern Italy, Chef Pietro Rota has worked in some of the world’s best kitchens in Italy, England, Germany, France, Brazil and the US. As Executive Chef for The Tides South Beach, Rota’s native Italian influences are always present in his signature dishes, reflecting an ingredient- driven approach to flavor layering and healthy eating. 12 noon, Granada Ballroom Cellar Club & Premier Members $48 Non-members $60 Attire: Brunch Chic RSVP a must: 305.913.3203 or www.thecellarclub.com TUESDAY Australia & New Zealand Wine Tasting From the nations that introduced us to kiwis, koalas and kangaroos, the wines of Australia and New Zealand have garnered international acclaim for their diverse styles, from light and bright — to deep and distinctive — to spicy and sassy. Enjoy eclectic wines from lands far, far away in a walk-about tasting format. 7pm-8:30pm, Country Club Ballroom Complimentary to Premier & Cellar Club Members, Non-members $30 Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com WEDNESDAY Rhône Valley Wine Theme Dinner Enjoy an exceptional gastronomic experience prepared by native French Chef Ruiz. Sommelier Verrier pairs the dishes with wines from one of France’s most esteemed winemaking regions. 7pm, Palme d’Or Cellar Club & Premier Members $89 Non-members $109 Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com 139 12 2719TUESDAY Beers of the World Tasting It’s a brave new world of ales, lagers, pilsners and more. From large producers to microbrews, beers are making a splash on the gastronomic scene. But don’t just take our word for it; come and taste them for yourself! 7pm-8:30pm, Alhambra Ballroom Complimentary to Cellar Club & Premier Members Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com JUNEC A L E N D A R O F E V E N T S
  • 11. TUESDAY Crisp Whites Wine Tasting Stroll, sip, and savor a broad selection of perfectly chilled white wines from around the world in this refreshing, midsummer walk-about tasting. 7pm-8:30pm, Country Club Ballroom Complimentary & Exclusive to Cellar Club & Premier Members Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com JULY 10 18 25 WEDNESDAY Australian Wine Theme Dinner Say g’day to the flavorful wines and creative cuisine of our friends Down Under, and experience the bountiful nature and pioneering spirit of this island continent. 7pm, 1200 Courtyard Grill Cellar Club & Premier Members $59 Non-members $75 Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com WEDNESDAY Mediterranean Wine Theme Dinner Chef Ruiz creates a delectable menu to celebrate the sunny cuisine of the southern regions of Italy, France, Greece and Spain, artfully paired with regional wines selected by Sommelier Verrier. 7pm, Palme d’Or Cellar Club & Premier Members $89, Non-members $109 Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com TUESDAY Gosset Champagne Reception & Gilda Sacasas Art Exhibit The Cellar Club’s signature quarterly reception features Cham- pagne Gosset and the critically acclaimed art of Gilda Sacasas, which captures movement and energy on canvas through bold colors filled with emotion. A feast for your senses and your palate, with musical accompani- ment by DJ Pierre Zonzon. 7pm-8:30pm, Country Club Ballroom Complimentary to Cellar Club & Premier Members Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com 31 SATURDAY Chefs Gateau & Ruiz Bastille Day Interactive Culinary Demonstration & Gosset Champagne Luncheon Liberté, fraternité, and French food for all! This year, our very own in-house French chefs, Philippe Ruiz and Guy Gateau, stir up a Bastille Day fête that will revolutionize your palate. An afternoon of food and fun with a French flair. 12 noon, Granada Ballroom Cellar Club & Premier Members $48 Non-members $60 Attire: Brunch Chic RSVP a must: 305.913.3203 or www.thecellarclub.com 14 C A L E N D A R O F E V E N T S NOTE: FOR ALL EVENTS, PLEASE RESERVE AT LEAST TWO BUSINESS DAYS IN ADVANCE TO HELP US BETTER SERVE YOU. JOIN THE CELLAR CLUB ELECTRONIC MAILING LIST TODAY! Go to www.thecellarclub.com and click on the subscribe link.
  • 12. 11SATURDAY Chef Jordan Marano Interactive Culinary Demonstration & Pol Roger Champagne Luncheon Chef Jordan Marano’s mastery of traditional Italian techniques and sensibility are showcased in his Tuscan-influenced dishes. Marano is a veteran of Aqua in San Francisco and Pacific Times in South Beach. Founded in 1849, Champagne Pol Roger was Sir Winston Churchill’s favorite Champagne. 12noon, Alhambra Ballroom Cellar Club & Premier Members $48, Non-members $60 Attire: Brunch Chic RSVP a must: 305.913.3203 or www.thecellarclub.com NOTE: FOR ALL EVENTS, PLEASE RESERVE AT LEAST TWO BUSINESS DAYS IN ADVANCE TO HELP US BETTER SERVE YOU. JOIN THE CELLAR CLUB ELECTRONIC MAILING LIST TODAY! Go to www.thecellarclub.com and click on the subscribe link. 7 15TUESDAY South American Wine Tasting Escape the summer heat while sampling wines with a Latin beat, from select vineyards located on both sides of the Andes mountains. Mucho gusto! 7pm-8:30pm, Country Club Ballroom Complimentary to Cellar Club & Premier Members Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com 29 WEDNESDAY South American Wine Theme Dinner Enjoy a splendid South American feast by Chef Ruiz accompanied by wines from a variety of wine-producing regions in South America, selected by Sommelier Verrier. 7pm, Palme d’Or Cellar Club & Premier Members $89 Non-members $109 Attire: Cocktail Chic RSVP a must: 305.913.3203 or www.thecellarclub.com AUGUSTC A L E N D A R O F E V E N T S WEDNESDAY Washington & Oregon Wine Theme Dinner Reward your palate with delicious dishes and select wines of the Pacific Northwest, from vineyards sharing the same latitude as the great French wine regions of Bordeaux and Burgundy. 7pm, 1200 Courtyard Grill Cellar Club & Premier Members $59 Non-members $75 Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com 21 TUESDAY ZYR Vodka Seminar & Guided Tasting with Dave Katz Discover ZYR Vodka, the only super-premium vodka made in Russia today, in a seated, guided tasting seminar led by ZYR founder David Katz. 7pm-8:30pm, Merrick Amphitheatre Complimentary to Cellar Club & Premier Members, Non-members $30 Attire: Business Casual RSVP a must: 305.913.3203 or www.thecellarclub.com

×