fall newsletter 2009
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F o o d & W i n e C a l e n d a r F a l l 2 0 0 9
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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. Chambord1 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.
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Zagat’s Highest Scoring Restaurant in Miami
C H E F ’ S C O O K B O O K
Langoustine Bouillon:Clean langoustines by separating heads and 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’OrBon Appétit!
Serves 8
8 Maine scallops (U10)1 cup cream4 egg whites8 langoustines (or jumbo shrimp)1 orange, peeled and cut in segments2 carrots1 celery stalk1 onion 2 liters water 3 oz. butterPhyllo pastry1 bay leaf 2 cloves 1 oz. olive oil2 oz. micro greens Ground nutmeg, to tasteSalt and white pepper, to taste8 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 Specialtiesby 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
“ HHHH ”
Open Daily 6:30am to 10:30pm Reservations: 305.913.3200
Tuesday–Thursday 6pm to 10:30pmFriday–Saturday 6pm to 11pm
eReservations: 305.913.3201
Chef Philippe Ruiz
Baked Scallop Mousse with Sweet Orange Bouillon
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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 ReceptionTuesday, 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
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Chef David Bracha of The River Oyster Bar, MiamiChampagne Nicolas FeuillatteSaturday, September 5
Chef Govind Armstrong of Table 8, Miami, Los Angeles & New York Champagne HenriotSaturday, 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 LivingSunday, October 4Acufest 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 GablesChampagne DeutzSaturday, 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
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SEEN AT THE SCENE
Wine & Spir i ts Tast ing
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
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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 BallroomComplimentary to Members, Guests $25 (Guests must be accompanied by a member)Attire: Business CasualRSVP 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 BallroomMembers $52, Non-members $65Attire: Brunch ChicRSVP to: 305.913.3203 or www.thecellarclub.com
161 5
30WEDNESDAY
Chile Wine Theme Dinner
Enjoy a specialty menu of Chilean-inspired fare created by Chef Ruiz while sampling premium white and red wines from Chile’s finest vineyards, hand-picked for this occasion.
7pm, Palme d’OrMembers $89,Non-members $109Attire: Cocktail ChicRSVP 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, FontanaMembers $79, Non-members $99 Attire: Business Casual RSVP to: 305.913.3203 or www.thecellarclub.com
Please reserve at least 2 businessdays in advance to help us betterserve you.
Must be at least 21 years of age toattend any Cellar Club Event.
Limit 2 guests per membership for all tastings and receptions.
The information provided herein issubject to change without notice.
Join the Cellar Club Electronic Mailinglist today at www.thecellarclub.comand click on the subscribe link.
K e e p I n M i n d . . .
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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
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 BallroomComplimentary to Members, Guests $25 (Guests must be accompanied by a member)Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com
October
4
14
6SATURDAY
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 demonstrat ion. Cook along with fellow members and enjoy a self-made luncheon accompanied by Champagne Deutz.
12 Noon, Country Club BallroomMembers $52, Non-members $65Attire: Brunch ChicRSVP 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’OrMembers $89, Non-members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com
28WEDNESDAY
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, FontanaMembers $79, Non-members $99Attire: Business CasualRSVP 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 businessdays in advance to help us betterserve you.
Must be at least 21 years of age toattend any Cellar Club Event.
Limit 2 guests per membership for all tastings and receptions.
The information provided herein issubject to change without notice.
Join the Cellar Club Electronic Mailinglist today at www.thecellarclub.comand 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 wel lness industry experts.
11am – 5pm, Country Club Ballroom & Biltmore Conference Center of the AmericasMembers $15, Non-members $25 At the Door: Members $25, Non-Members $35Attire: Zen CasualFor tickets: www.acufest.comFurther information: 305.913.3203 or www.thecellarclub.com
Change Pic
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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
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 BallroomComplimentary to Members, Guests $25 (Guests must be accompanied by a member)Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com
November
3
25
1 1SATURDAY
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 BallroomMembers $52, Non-members $65Attire: Brunch ChicRSVP 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’OrMembers $89, Non-members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com
WEDNESDAY
New Zealand Wine Theme Dinner
From a distant land at the edge the world, 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, FontanaMembers $79, Non-members $99Attire: Business CasualRSVP 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 businessdays in advance to help us betterserve you.
Must be at least 21 years of age toattend any Cellar Club Event.
Limit 2 guests per membership for all tastings and receptions.
The information provided herein issubject to change without notice.
Join the Cellar Club Electronic Mailing list today at www.thecellarclub.comand click on the subscribe link.
K e e p I n M i n d . . .
TUESDAY
Masters of Florida Art Exhibit & Champagne HenriotReception
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 BallroomComplimentary to Members, Guests $25 (Guests must be accompanied by a member)Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com
17
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From The Desk of Yvonne Roberts
PREMIER & CELLAR CLUB DIRECTOR
Creat ive Director: Yvonne Roberts • Editor: Athena Yannitsas @ Global Gig Graphic Designer: Si lv io Estrel la
Photography: Ei leen Escarda, Eduardo Ford • Photo Editor: Tony Espinosa phone: 305.913.3203 • fax: 305.913.3156 • e-mai l : cheers@thecel larclub.com
Fall For Green
Cellar ClubA social and diverse package of Biltmore amenities, privileges and special events. Food, Wine & Leisure L i festy le…ComplimentaryValet Parking • Quarterly Champagne Reception • Monthly Wine Tasting • Semi-Annual Spirits Tastings & Seminars Waived Corkage Fee** • Biltmore Culinary AcademyQuarterly Newsletter • Direct Billing Privileges • Membership Card with Monthly Automatic Credit Card Billing • No Minimum Spending Required • Online Concierge Services 20% SavingsPalme 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 monthCouple Membership - $995 or $95 per month
PremierIn addition to ALL Cellar Club privileges listed above, Premier members enjoy a diverse and comprehensive wellness and fitness program.
Wellness & F i tness. . .Access to our 10,000sq. ft State-of-the-Art Fitness Center with Precor cardio machines. More than 100 specialty classes: Aerobics, Spinning, Zumba, Yoga, Body Sculpting, Boot Camp & Aquatics held at our World Renowned Biltmore Pool Semi-annual ‘Health & Nutrition’ Seminars
Single Membership - $995 or $95 per monthCouple Membership - $1,495 or $135 per month
GolfAs Biltmore’s ultimate club package, the Golf Membership upgrade offers ALL the benefits of Premier Membership plus special access to Biltmore’s legendary Signature Golf Course and Clubhouse.
For Membership Call 305.913.3230 *Parties of 8 or less
**Exclusive to wines not on Biltmore wine list Must be 21 years of age to attend Cellar Club events
It’s Not Just a Membership...
It’s a Lifestyle!
Visit us onl ine
www.thecellarclub.com
M E M B E R S H I PP A C K A G E S
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 exper ience through Bi l tmore’s wellness programs, healthy dining options and unique recreational events in an eco-friendly, luxurious setting.
Cheers!
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