The document provides information about new culinary programs at the Biltmore hotel in Coral Gables, Florida. It introduces the Biltmore Culinary Academy, a hands-on cooking school taught by the hotel's chefs. Classes have a maximum of 8 students to ensure individual attention. The academy has its own kitchen space equipped with professional appliances. Upcoming programs include classes for children and teens. The document encourages readers to contact the academy or visit the hotel's website for more details.

1. N e w s l e t t e r & C a l e n d a r
W 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. Aconsecutive
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

2. E X C ITI 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 ch W i n e & F o o d F e s t i v a l
E v e n t s AT T H E B ILT M ORE
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, in
Europe, 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
Barilla
Interactive
Luncheons

3. E X C ITI N G H A P P E N I N G S
I N TERA C TIVE LU N C H EO N S
Deep Blue Sea
It’s the most awaited party of the year!
Celebrate with fellow Cellar Club members at this
festiveeveningfeaturingeclecticwinesfromaround
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 Dinner
Wednesday, 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 - Fontana
Champagne 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 305
Champagne 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

4. TALK A B OUT WI N E A N D S P IRITS
Blood Orange Martini
So This Man
Walks Into a Bar...
Sébastien Verrier
Octavio Gonzalez
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.
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.

5. C H E F ’ S C OOK B OOK
Roasted Venison Chop
Baby Porcini Mushroom, Carrot,
Potato “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’s
Highest 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 Avenue
Coral 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

6. 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 ERS & A F I C IO N ADOS
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...

7. C H E F ’ S C OOK B OOK
Profiteroles with Vanilla Ice Cream
and Warm Chocolate 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 dough
1/4 qt Water
1/4 oz Salt
1/2 oz Sugar
3 oz Butter
1/2 cup Flour
4 Eggs
Chocolate sauce
5 oz Bittersweet
Chocolate, chopped
1 oz Sugar
3 oz Water
3.5 oz Heavy cream
FONTANA
Chef de Cuisine
Mario Camia
Open Daily
6:30 AM TO 10:30 PM
Reservations
305.913.3200
BILTMORE
1200 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

8. Please visit www.Biltmorespa.com or call 305.913.3187
A
“Leading Spa”
of the
World
Abs
Aquatics
Body Sculpting
Kick boxing
Pilates
Rockin’ Ball
Spinning
Stretch
Video Sync
Yoga
Zumba
and 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)
Introducing
Spin Express - 45 Minute Lunch Time Spin
Chisel & Ride I & II - 2 hours Sculpt & Spin

9. SEEN AT THE SCENE
??????????????
Grandi Marchi Winemaker 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

10. SEEN AT THE SCENE
Old World vs. New World Tasting
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

11. 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 Ballroom
Members $52, Non-members $65
Attire: Brunch Chic
RSVP 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 Members
Guests $25 (2 guest per member,
must be accompanied by a member)
Attire: Business Casual
RSVP to: 305.913.3203 or
www.thecellarclub.com
133 9
17
WEDNESDAY
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’Or
Members $89, Non-members $109
Attire: Cocktail Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
DECEMBERC ALE N DAR O F EVE N TS
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, 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.
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 . . .

12. SEEN AT THE SCENE
Chef Juliana Gonzalez Interactive 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

13. 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 Casual
RSVP 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, Fontana
Members $79, Non-members $99
Attire: Business Casual
RSVP 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’Or
Members $89, Non-members $109
Attire: Cocktail Chic
RSVP 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 Ballroom
Members $52, Non-members $65
Attire: Brunch Chic
RSVP to: 305.913.3203 or
www.thecellarclub.com
24
C ALE N DAR O F EVE N TS
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 . . .

14. SEEN AT THE SCENE
Luzma Ramirez Art Exhibit
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

15. 11WEDNESDAY
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, Fontana
Members $79,
Non-members $99
Attire: Business Casual
RSVP 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-winningChefdeCuisine
Philippe Ruiz and Pastry Chef
Olivier Rodriguez.
7pm – 8:30pm,
Granada Ballroom
Members $150,
Non-members $225
Attire: Black Tie
RSVP to: 305.913.3203 or
www.thecellarclub.com
FEBRUARYC ALE N DAR O F EVE N TS
17TUESDAY
Champagne Henriot
Reception & Gloria
Lorenzo Art Exhibit
MeetCuban-bornartistGloria
Lorenzoandviewapanorama
of her abstract works
evoking nature’s mysteries
while sipping Champagne
Henriot with fellow Cellar
Club members.
7–8:30pm,
Alhambra Ballroom
Complimentary to
Members,
$25 Guests (must be
accompanied by a member)
Attire: Business Casual
RSVP 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 Casual
RSVP 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-reception
Attire: Cocktail Chic
RSVP to: 877.762.3933
or www.sobefest.com
21SATURDAY
Barilla Interactive Culinary
Demonstration Luncheon
hosted by Chef Guy Fieri
Cook along with Chef Fieri
as 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 Ballroom
Price $150 Non-members
Attire: Brunch Chic
RSVP to: 877.762.3933
or 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 Ballroom
Price $150 Non-members
Attire: Brunch Chic
RSVP to: 877.762.3933
or 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’Or
Members $89,
Non-Members $109
Attire: Cocktail Chic
RSVP to: 305.913.3203
or www.thecellarclub.com

16. SEEN AT THE SCENE
Chef Philippe Ruiz Interactive 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

17. SEEN AT THE SCENE
Chef Roly Cruz-Taura Interactive 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

18. From The Desk of Yvonne Roberts
PREMIER & 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!
Creative Director: Yvonne Roberts • Editor: Athena Yannitsas @ Global Gig
Graphic Designers: Silvio Estrella, Nastassia Santamaria
Photography: Eileen Escarda, Yamila Lomba • Photo Editor: Tony Espinosa
phone: 305.913.3203 • fax: 305.913.3156 • e-mail: cheers@thecellarclub.com
Palme d’Or at the Top
of Zagat’s Top List
Cellar Club
A social and diverse package of Biltmore amenities, privileges
and special events.
Food, Wine & Leisure Lifestyle…
Complimentary
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*
Biltmore Bar & Cellar Club Bar featuring 100 Wines-by-Glass
Spa 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 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!
MEMBERSHIP
PACKAGES
at the
Visit us online
www.thecellarclub.com