spring newsletter 2007

18
From The Desk of Yvonne Roberts CELLAR CLUB DIRECTOR Water Separates the People of the World; Wine Unites Them. Spring is in the air. The days are getting longer, the temperatures warmer, flowers are in full bloom, clocks will be moved forward — and summer vacation is looming around the corner. A time of growth and renewal in nature, springtime is the perfect season to unveil innovative features at the Biltmore. Always in tune with the seasons, the Biltmore is jumping into spring with an array of novelty offerings guaranteed to delight our guests in new and inspiring ways. I invite you to indulge in our enhanced Sunday Brunch experience and participate in the eclectic events we have lined up, including the Wellness Seminar “Revitalize Through Life Balance,” Scotch Whiskey Seminar & Tasting, and much more. Please join me in welcoming Gino Cipriano, our new Chef de Cuisine at 1200 Courtyard Grill. Drop in to savor his delectable dishes infused with the sun-kissed flavors of the Mediterranean. 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 email: [email protected] www.thecellarclub.com Water Separates the People of the World; Wine Unites Them. Can You Feel It? Cellar Club Membership A social and diverse package of the Biltmore amenities, privileges and special events, including: Food, Wine and Beyond… Private & Exclusive... Cellar Club wine bar access, featuring over 100 wines by the glass. Complimentary... Monthly Wine tasting Quarterly Champagne reception Semi-annual Spirits tasting Semi-annual Wine Seminar Corkage in all Biltmore restaurants* (wines not on Biltmore’s wine list) Valet Parking 20% Savings In... Palme d’Or, 1200, Cascade, The 19 th Hole Restaurants* Biltmore Sunday Champagne Brunch* Cellar Club, Biltmore and Boules bars* Monthly wine-theme dinners* Preferred Member Rates on... Monthly Interactive Culinary Luncheons featuring guest chefs Black-Tie Royal-Table Winemaker dinner Biltmore International Food & Wine Weekend Leisure Lifestyle… 20% Savings On... Spa treatments Pool Cabana privileges Retail shops purchases Preferred Member Rates on... Hotel accommodation packages seasonally (based on availability) Majestic Limousine rentals Photography services with Town & Country Studio Direct Billing Privileges and More… Membership Card with charging privileges and monthly automatic credit card billing for on-property purchases Quarterly Newsletter On-line Concierge Services No minimum-spending requirement Single Membership - $795 or $75 per month financed Couple Membership - $995 or $95 per month financed Premier Membership This upgrade offers a diverse and comprehensive package of Biltmore’s amenities, privileges and events, including: State-of-the Art Fitness Center privileges, featuring complimentary aerobics classes, Pilates, Yoga, Body Sculpting, Boot Camp and Aquatic classes held in Biltmore’s spectacular pool Plus all Exclusive Cellar Club Privileges listed above Single Membership - $995 or $95 per month financed Couple Membership - $1,495 or $135 per month financed For more information, please contact Membership Services 305.913.3203 or visit us online at www.thecellarclub.com *Parties of 8 or less. at the

Upload: guru-of-luxury-wwwguruofluxurycom

Post on 07-May-2015

194 views

Category:

Entertainment & Humor


3 download

TRANSCRIPT

Page 1: Spring newsletter 2007

From The Desk of Yvonne RobertsCELLAR CLUB DIRECTOR

WaterSeparates the People of the World; Wine Unites Them.

Spring is in the air. The days are getting longer, the temperatures warmer, flowers are in full bloom, clocks will be moved forward — and summer vacation is looming around the corner. A time of growth and renewal in nature, springtime is the perfect season to unveil innovative features at the Biltmore. Always in tune with the seasons, the Biltmore is jumping into spring with an array of novelty offerings guaranteed to delight our guests in new and inspiring ways.

I invite you to indulge in our enhanced Sunday Brunch experience and participate in the eclectic events we have lined up, including the Wellness Seminar “Revitalize Through Life Balance,” Scotch Whiskey Seminar & Tasting, and much more.

Please join me in welcoming Gino Cipriano, our new Chef de Cuisine at 1200 Courtyard Grill. Drop in to savor his delectable dishes infused with the sun-kissed flavors of the Mediterranean. Cheers!

MEMBERSHIP PRIVILEGES

Art Director: Yvonne Roberts • Editor: Athena Yannitsas • Assistant Editor: Gabriela SilvaGraphic Designer: Silvio Estrella • Photography: Patty Daniels Town & Country Studio, Mary McCulley, and Eileen Escarda

ph: 305.913.3203 • fax: 305.913.3156 • email: [email protected] • www.thecellarclub.com

Water

Separates

the People

of the World;

Wine Unites

Them.

Can You Feel It?

Cellar Club MembershipA social and diverse package of the Biltmore amenities, privileges and special events, including:

Food, Wine and Beyond…Private & Exclusive... Cellar Club wine bar access, featuring over 100 wines by the glass.

Complimentary... Monthly Wine tasting Quarterly Champagne reception Semi-annual Spirits tasting Semi-annual Wine Seminar Corkage in all Biltmore restaurants* (wines not on Biltmore’s wine list) Valet Parking

20% Savings In... Palme d’Or, 1200, Cascade, The 19th Hole Restaurants* Biltmore Sunday Champagne Brunch* Cellar Club, Biltmore and Boules bars* Monthly wine-theme dinners*

Preferred Member Rates on... Monthly Interactive Culinary Luncheons featuring guest chefs Black-Tie Royal-Table Winemaker dinner Biltmore International Food & Wine Weekend

Leisure Lifestyle…20% Savings On... Spa treatments Pool Cabana privileges Retail shops purchases

Preferred Member Rates on... Hotel accommodation packages seasonally (based on availability) Majestic Limousine rentals Photography services with Town & Country Studio

Direct Billing Privileges and More… Membership Card with charging privileges and monthly automatic credit card billing for on-property purchases Quarterly Newsletter On-line Concierge Services No minimum-spending requirement Single Membership - $795 or $75 per month financed Couple Membership - $995 or $95 per month financed

Premier Membership This upgrade offers a diverse and comprehensive package of Biltmore’s amenities, privileges and events, including: State-of-the Art Fitness Center privileges, featuring complimentary aerobics classes, Pilates, Yoga, Body Sculpting, Boot Camp and Aquatic classes held in Biltmore’s spectacular pool Plus all Exclusive Cellar Club Privileges listed above

Single Membership - $995 or $95 per month financed Couple Membership - $1,495 or $135 per month financed For more information, please contact Membership Services 305.913.3203 or visit us online at www.thecellarclub.com *Parties of 8 or less.

at the

Page 2: Spring newsletter 2007

The grand American Sunday Brunch tradition takes on its own signature twist at the Biltmore, combining European elegance, Latin exuberance and Miami’s very own tropical style. This spring, the introduction of an enhanced Sunday Brunch elevates the experience to even greater heights. A modernized décor highlights the buffet presentation, as an array of elegantly embellished brunch food stations — each one with its own theme — are positioned around the length of the entire courtyard. The idyllic setting of the Biltmore’s Sunday Brunch offers three different seating areas: the outdoor fountain-centered courtyard terrace lies beneath swaying palm trees; the elegant environs of the Palme d’Or restaurant with spectacular views of the pool; and indoors at 1200 Courtyard Grill, where diners are seated around an open show kitchen. Each seating area has its own distinctive charm.

Sunday Brunch at the Biltmore is an epicurean event that encompasses all the senses. Guests can opt to linger at their table as they sip the finest French Champagne while taking in the “see and be seen” scene. Or they can stroll around the different stations selecting from the bountiful buffet of caviar, oysters, Alaskan king crab legs, made-to-order omelets, sushi, prime rib, rack of lamb, pastas, salads, tapas, mouth-watering desserts and many other delicacies. To accent the perfect mood, melodies performed by renowned acoustic guitarist Juan Areco and his fellow musicians enliven the atmosphere, delivering a rich tapestry of international rhythms.

Most importantly, brunch time is Brut time: each week, a Champagne from one of France’s top producers is poured, guaranteed to delight the most sophisticated palates. For those in search of a superlative

brunch cocktail, the “Biltmore Bellini” is a definite must-have.

Each Sunday, a total of 18 chefs attend 8 stations and serve over 500 guests during brunch. This culinary extravaganza requires intense preparation and strategic planning almost a week in advance. “We spend over 250 hours each week preparing and setting up for Sunday’s Brunch,” says Executive Sous Chef Anthony Zamora. “Planning starts as early as the preceding Tuesday or Wednesday. I contact vendors and purveyors to find out which are the freshest items available that week. We strictly observe the

highest standards of quality. As an example, we only use Rustichella d’Abruzzo pasta from Italy, crafted by artisan pasta maker Gianluigi Peduzzi from stone ground durum wheat extruded from 19th century bronze dies and air dried for 56 hours.”

The food preparation for the brunch starts early the previous Saturday morning, and involves 26 chefs from all the different kitchen areas: Pastry Shop, Bake Shop, Garde Manger and Banquets. At 1 am (yes, 1 am!) each Sunday morning, the brunch set-up begins in the courtyard, as tables and equipment are positioned. At 9 am, the food is progressively laid out and final details are attended to in preparation for the opening. Finally, at 10 am...it’s showtime!

Sunday Brunch Selections

Biltmore • 1200 Anastasia Avenue • Coral Gables, FL 33134

NEWSLETTER & CALENDARS P R I N G 2 0 0 7

Popping the Cork at the Biltmore’s Expanded Sunday Brunch

at the

Page 3: Spring newsletter 2007

COVER STORY continued

EXCITING HAPPENINGS

Dr. Bonnie Mackey

Executive Sous Chef Anthony Zamora

An emerging culinary talent, Executive Sous Chef Anthony Zamora is responsible for orchestrating the Biltmore’s legendary Sunday Brunch and taking it to new heights. After joining the Biltmore Hotel in early 2001, Zamora quickly rose through the ranks to become the hotel’s Banquet Chef in 2003. In 2006, at the age of 26, he was promoted to Executive Sous Chef, a position that involves all culinary operations for the hotel.

Chef Zamora earned a degree in Culinary Arts from Johnson & Wales University in 2003, where he graduated 1st in his class. In 2001 he was honored with the Florida Restaurant Association’s “Award of Excellence in Hospitality.”

Chef Zamora’s creativity, dedication and relentless pursuit of excellence delivers the perfect Sunday Brunch experience for guests at the Biltmore.

What’s For Brunch? During each Sunday Brunch, the Biltmore serves...

200 Pounds of King Crab Legs

200 Pounds of Shrimp Cocktail

1000 Pieces of Sushi

280 Ounces of Caviar

700 Fresh Oysters

150 Pounds of Prime Rib

300 Eggs Benedict

250 Omelets, cooked to order

70 Cakes, Tarts and Pastries

60 Pounds of Chocolate Fondue

SATURDAY, MARCH 17

Revitalize Through Life Balance, Wellness Seminar hosted by Bonnie Mackey, Ph.D., Health Advocate-Educator (www.mackeyhealth.com)

Experienced tightrope walkers know how to shift their moves to regain balance...and so can you!

Dr. Bonnie Mackey reveals techniques and strategies for maximizing life balance and boosting health.

Participants learn about the wide range of options available to help them balance their physical, mental,

and emotional health, facilitating the ebb and flow of everyday living. Recharge your life’s batteries at this

enlightening seminar! See Calendar for Details.

Biltmore’s signature Sunday Brunch

TIME: Sundays and Select Holidays 10 am – 4 pmRESERVATIONS: can be made online at www.opentable.com, or call 305-445-8066 Ext 2407PRICING: $65 per person, includes unlimited Champagne of the Month

In addition to the spectacular signature brunch items, a variety of new items have been added, including Alaskan King Crab Legs, Atlantic and Pacific Fresh Oysters, Eggs Benedict with Black Truffle Hollandaise, Mini Chive & Gruyère Quiche, new Salads and Tapas selections, expanded Pasta Station with Chef’s Pasta of the Week, expanded Carving Station with 4 different Hand-Carved Roasts, Ceviche on Ice, Imported Artisanal Cheeses and Charcuterie, and...a Chocolate Fountain!

Guests can now opt to enhance their brunch experience at an additional charge for the following items:

• Premium Caviar SelectionAmerican White Sturgeon $49/oz French Osetra $59/ozIranian 000 Sevruga $99/oz

• Seasonal Stone Crab Claws, $25 for 5 claws • Champagne Veuve Clicquot by-the-bottle

Veuve Clicquot, Brut, NV $49Veuve Clicquot, Brut Rosé, 1999 Vintage $75Veuve Clicquot, La Grande Dame, 1996 Vintage $140

• Brunch CocktailsBiltmore Bellini $10Biltmore Bloody Mary $9

Ready. Set.

Bring on the bubbles!

Page 4: Spring newsletter 2007

Chef Gino Cipriano, 1200 Courtyard Grill, Biltmore, Coral Gables, FL Laurent-Perrier ChampagneA native of Sicily, Chef Gino boasts an impressive career path as Executive Sous-Chef at the Hotel Intercontinental in Rome, Executive Chef at Emporio Armani Restaurant & Caffe in Paris, and Executive Chef for Caesar’s Entertainment in the U.S.

Since joining the Biltmore, Chef Gino has created a stellar menu showcasing the sun-kissed flavors of the Mediterranean, which guests can savor during lunch and

dinner at the 1200 Courtyard Grill.

See Calendar for Details.

SATURDAY, APRIL 14

Chef Adam Votaw, Chispa Restaurant, Coral Gables, FL

Roederer ChampagneChef Adam Votaw, the culinary genius heading the kitchen at Chispa began his training under master chefs Albert & Michel Roux at Le Gavroche in London. Votaw’s professional track eventually led him to Palm Beach, Florida, where he worked at Café L’Europe, The Four Seasons Resort and Boca Raton Resort & Club. Prior to joining Chispa, Chef Votaw was the Executive Chef at the award-winning Little Palm Island in the Florida Keys.

See Calendar for Details.

Scotch Seminar and Tasting with Scotch Master

Johnnie Walker & Single Malts of Scotland Guid-ed Tasting led by Scotch expert Marcy Ruder-shausen. Marcy Rudershausen, who achieved the distinction of

Master of Scotch in 2003 – one of only seven in the U.S. – is the Johnnie Walker & Classic Malts Brand Ambassador. Join her in this one-of-a-kind guided tasting which includes Johnnie Walker Black, Green and Gold Labels, Cragganmore, Talisker and Clynelish Classic Malts. See Calendar for Details.

EXCITING HAPPENINGS

SATURDAY, MARCH 10

Chef Scott Ubert, China Grill Management, NY Region

Mumm ChampagneScott Ubert is the Regional Chef (New York and Chicago) for China Grill Management, which operates more than 24 restaurant and lounge concepts spanning the globe, owned by preeminent restaurateur, Jeffrey Chodorow. Previously, Chef Ubert was Executive Chef for the United Nations, where he oversaw the Delegate’s Dining Room and the yearly “State Luncheon” for the world’s Heads of State.

See Calendar for Details.

SATURDAY, MAY 12

A Feast for the SensesLouis Roederer Champagne Reception and Art Exhibition featuring Kiki Valdés

TUESDAY, APRIL 24

The contemporary Cuban-American artist Kiki Valdés captures the essence of Miami’s raw energy through his bold canvases that capture life in this tropical metropolis. As a city of immigrants from South America moving north, and Northerners moving south, Miami is the epitome of the new America. Kiki Valdés, at the sharpest end of the cutting edge surprises the viewer in unique ways through his vibrant, color-drenched artwork expressing the effervescence of life.

View this extraordinary exhibition and meet artist Kiki Valdés while you toast with Champagne Louis Roederer and sample delectable hors d’oeuvres prepared by the Biltmore’s new Banquet Chef, Virgile Brandel. Animated with a musical journey by DJ Pierre Zonzon. Join us for an enchanting evening of art, music, food, friends and Champagne Louis Roederer, the original Champagne of the Tsars and Russian aristocracy. See Calendar for Details.

INTERACTIVE LUNCHEONS

Marcy RudershausenMaster of Scotch

Kiki ValdésArtist

Artist’s Muse

TUESDAY, MARCH 13

Page 5: Spring newsletter 2007

TALK ABOUT WINE AND SPIRITS

So This Man Walks Into a Bar...

Sommelier Selection2001 Kistler, “Les Noisetiers,” Chardonnay, Russian River Valley

The 2001 Kistler Chardonnay vintage, made from grapes from Dutton and Kistler vineyards in the Russian River Valley, produced firmly structured, well-delineated wines with ripe, fruit-accented aromas and flavors. The quality is the same as individual vineyard-designated chardonnays, but as a blend, a larger amount of uniform, very high quality wine is produced. This very appealing wine displays complex fruit and mineral characters with great precision and purity. The complexity of this wine lies within its perfumed aroma of ripe fruit, minerals and a toasty, nutty element. On the palate, bright lemon and toasted almond flavors are showcased within a rich texture with a long, lingering finish. Les Noisetiers Chardonnay is mainly produced to supply restaurant clients with a top quality wine in the traditional Kistler style, but with a much higher degree of continuity of availability. Delicious now, but will

also prove to be rewarding with further aging.

WashingtonApple Martini

1 1/2 oz. Crown Royal Canadian

Whiskey

1 1/2 oz. Sour Apple Pucker

1 oz. Cranberry Juice

Slice of Washington red apple (such as

Gala, Red Delicious, Braeburn, Fuji)

Combine Royal Crown, Pucker and

cranberry juice over ice in a martini

shaker and shake. Strain into a martini

glass. Garnish with apple slice.

Page 6: Spring newsletter 2007

Serves 4 Ingredients:

CHEF’S COOKBOOK

Preparation:

1. Wash all salads in cold water, dry them and reserve.2. In salted boiling water cook zucchini, carrots, turnips and patty pan squash. 3. Refresh vegetables in an ice water bath, drain and reserve.4. For the vinaigrette: Mix the balsamic vinegar with olive oil, basil oil, salt and pepper. Reserve.

To serve1. In the center of each plate, arrange two slices of Prosciutto di San Daniele in the shape of a ring, 1 inch by 4 inches.2. Season the salad mix with half of the vinaigrette, salt and pepper.3. Season the mixed vegetables with the remaining half of the vinaigrette, salt and pepper.4. Arrange the salad and vegetables nicely inside the prosciutto ring.5. Sprinkle with toasted sliced almonds and pink peppercorns.6. Finish by garnishing with the micro chives and serve with a touch of fresh cracked pepper.

1 oz. mâche salad 1 oz. frisée salad3 oz. mix micro salad greens4 pieces baby zucchini4 pieces baby carrots4 pieces baby turnips4 pieces patty pan squash 1⁄2 oz. sliced toasted almonds12 pink peppercorns8 slices Prosciutto di San Daniele1 oz. aged balsamic vinegar1 oz. extra virgin olive oil1 oz. basil oilSalt and pepperMicro chives

Salad of Micro Greens with Dry-Aged Prosciutto Ham, Baby Seasonal Vegetables and Basil Oil Vinaigrette

Palme d’Or Chef de Cuisine Philippe Ruiz

Page 7: Spring newsletter 2007

Sherry and Glenn Firestone, Art Collectors and Dealers

When did you become Biltmore Cellar Club members?

We have been Biltmore members since 2001. After building a new home in Coral Gables, we began to enjoy the Biltmore asan extension of our own residence.

How has the Biltmore enhanced your personal and professional lives?

The Biltmore has given us an enhanced dimension of entertaining by sharing the various amenities — food, wine and atmosphere — with our friends, family and clients.

What inspired you to focus on Florida artists?

As native Floridians and students of Florida history, we appreciate how Florida has been portrayed by various artists over the past two centuries.

Do you have any hobbies?

In addition to collecting American paintings, we are avid collectors of American Folk Art and furniture.

Do you have a favorite destination you travel to when you want to escape?

We have a home in Vermont where we spend the summers and visit throughout the seasons.

Do you collect wine?

We do not collect wine — but are fortunate to have wonderful friends who share their treasures!

What influences led you to become art collectors and dealers?

Both our families share a love of antiques and art. It was a natural progression for us to become both collectorsand dealers.

What would you say is your one true shared passion?

Our one true shared passion is our love for our family and friends.

Do you enjoy cooking? If yes, what are some of the specialty dishes you prepare at home?

We defer to the wonderful chefs at the Biltmore.

What has been the most memorable experience (so far!) you have had at the Biltmore?

Our daughter’s wedding was beyond our expectations on every level. A guest remarked that “on a scale from 1 to 10 — it was a 100!”

MEMBERS & AFICIONADOS

Sherry and Glenn Firestone

Sherry and Glenn Firestone are longtime art

collectors and dealers, emphasizing the works

of Florida Artists (1860 — 1960) at their gallery,

Firestone Fine Art. With the rapid population growth

in the Sunshine State, they felt a need to promote

those artists of years past who portrayed Florida

in its original, pristine likeness. In addition to the

Florida works inventory, Firestone Fine Art occasionally

features works by various New England artists.

www.firestonefineart.com.

Page 8: Spring newsletter 2007

Preparation:

For the Caramelized Pineapple:Peel and thinly slice the pineapple, and with a small round cutter remove the heart. Dip the slices in granulated sugar and place in a Silpat™ baking mat; bake at 325 degrees for 15 minutes or until pineapple caramelizes. Remove pineapple slices from Silpat™ baking mat and store in a container with a lid.

For the Chocolate Sorbet:In a bowl mix the sugar, stabilizer, cocoa powder and chocolate. Bring milk to a boil and pour into the bowl with dry ingredients while stirring until everything melts and is uniform. Chill. Churn sorbet in an ice cream machine and freeze.

For the Tropical Fruit Salsita:Peel and small-dice all fruits, mix with coconut and rum and let it marinate for 30 minutes.

To Assemble:In the center of the plate arrange the pineapple slices alternating with the sorbet. Garnish with the salsita.

RESERVATIONS: 305.445.8066 EXT. 2411TUESDAY – THURSDAY: 6:00 PM TO 10:30 PM

FRIDAY – SATURDAY 6:00 PM TO 11:00 PM

LIVE A LITTLE

CHEF’S COOKBOOK

Caramelized Pineapple Napoleon with Chocolate Sorbet and Tropical Fruit Salsita

Biltmore Executive PastryChef Marcos GonzalezServes 8

Ingredients:

Caramelized Pineapple1 whole, ripe pineapple8 oz. granulated sugar Chocolate Sorbet3 1/4 cup milk6 oz. granulated sugar1 oz. cocoa powder3 oz. semisweet dark chocolate1 tsp. sorbet stabilizer Tropical Fruit Salsita1 ripe mango1 ripe papaya1 ripe pineapple8 oz. toasted coconut flakes4 oz. Myers’s Dark Rum

PREMIUM WINESSUMPTUOUS BREEZESUNFORGETTABLE EATS

Rated “Finest Overall” Restaurant at 2006 South

Florida Dining Awards

Philippe RuizPalme d’ Or Chef de Cuisine

★★★★“Exceptional” -Miami Herald

Chef de Cuisine Gino CiprianoRESERVATIONS305.913.3200

OPEN DAILY6:30 AM TO 10:30 PM

Page 9: Spring newsletter 2007

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

AquaticsBelly DancingBody SculptingBoot CampCardio BallCircuit TrainingJust SweatKarateKick boxing

MeditationPilatesRockin’ BallSpinningStretchThai ChiVideo SyncYogaZumbaand 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

Page 10: Spring newsletter 2007

1

SEEN AT THE SCENE

Bold Reds Wine Tasting1. Harry & Ana Osle 2. Kristina Fonseca, Julie Diaz & Rosaura Echegaray 3. Michelle Quiroga & guest 4. Biltmore Premier Members 5. Biltmore Premier Members 6. Biltmore Premier Members 7. Patrick McCord & Tricia Luther 8. Biltmore Premier Members

87

3

6

4

8

5

2

• 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

Page 11: Spring newsletter 2007

7

2 3

1

4

8

5

SEEN AT THE SCENE

Interactive Culinary Demonstration & Pommery Champagne Luncheon featuring Chef Jeffrey Brana of Brana Restaurant1. Malvina Gasco, Marcie Londono & Kimberly Hickox 2. Chef Jeffrey Brana 3. Biltmore Premier Members 4. Gerald Traktman, Vira Bernstein & Felice Traktman 5. Oscar Echegaray, Juan Carlos Sague, Nelson Fonseca & Manny Diaz 6. Remedios Diaz-Olivers, Ana Navarro, Cristina Diaz-Balart, Diana Cardenas, Madeline Munilla, Maribel Santacruz, Marianela Sandoval & Ninoska Perez-Castellon 7. Dorothy Stein, Robin Burr, Connie Russell, Mitsie Mitchell, Patricia Jacobson & Karen Kirby 8. Cellar Club Member 9. Cellar Club Director Yvonne Roberts and Chef Jeffrey Brana 10. Premier members

10

6

9

Page 12: Spring newsletter 2007

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.

SATURDAY

Wellness Seminar hosted by Bonnie Mackey, Ph.D., Health Advocate-EducatorRevitalize Through Life Balance Dr. Bonnie Mackey reveals techniques and strategies for maximizing life balance and boosting physical, mental, and emotional health, facilitating the ebb and flow of everyday living. Light fare and beverages will be served.

11am, Bowman Room (below the Country Club Ballroom) Complimentary to Premier & Cellar Club Members, Non-members $30 Attire: Business CasualRSVP a must: 305.913.3203 or www.thecellarclub.com

SATURDAY

Chef Gino Cipriano Interactive Culinary Demonstration & Laurent-Perrier Luncheon

Biltmore is proud to introduce our new 1200 Courtyard Grill Chef de Cuisine for a peek at Chef Gino’s culinary talents. Come join fellow members in welcoming Chef Cipriano and savor his Mediterranean influenced cuisine.

12 noon, Country Club BallroomCellar Club & Premier Members $48 Non-members $60 Attire: Brunch ChicRSVP a must: 305.913.3203 or www.thecellarclub.com

TUESDAY

Scotch Seminar & Tasting

We welcome Marcy Rudershausen, the Johnnie Walker & Classic Malts Brand Ambassador, one of only seven Masters of Scotch in the US. Join Scotch expert Marcy Rudershausen in this one-of-a-kind guided tasting which includes Johnnie Walker Black, Green and Gold Labels, Cragganmore, Talisker and Clynelish Classic Malts.

7pm-8:30pm, Merrick AmphitheatreComplimentary to Premier & Cellar Club Members, Non-members $30 Attire: Business CasualRSVP a must: 305.913.3203 or www.thecellarclub.com

THURSDAY

Scotch Theme Dinner

Join Scotch expert Marcy Ruderhausen and put your newfound knowledge into practice as Chef Gino impresses the palate with dishes paired with both Classic Malts and Blends for this unique dinner experience.

7pm, 1200 Courtyard GrillCellar Club & Premier Members $59 Non-members $75Attire: Business CasualRSVP a must: 305.913.3203 or www.thecellarclub.com

1710 13

2928WEDNESDAY

Chilean Wine Theme Dinner

Enjoy Chilean-inspired fare created by Chef Philippe Ruiz and toast some of Chile’s most exciting wines, handpicked by Sommelier Sebastien Verrier.

7pm, Palme d’OrCellar Club & Premier Members $89 Non-members $109Attire: Cocktail ChicRSVP a must: 305.913.3203 or www.thecellarclub.com

MARCHC A L E N D A R O F E V E N T S

Page 13: Spring newsletter 2007

SEEN AT THE SCENE

Old World vs. New World Wine Tasting1. A Mano Wine 2. Biltmore Premier Members 3. Biltmore Premier Members 4. Cristina Menendez & Eric

Garcia 5. Biltmore Premier Members 6. Biltmore Premier Members 7. Biltmore Premier Members 8. Biltmore

Premier Members 9. Biltmore Premier Members 10. Henry & Eva Ballester & guest 11. Biltmore Premier

Members

2

9

3

8

4

7

6

1110

1

5

Page 14: Spring newsletter 2007

TUESDAY

Italian Wine Tasting

7pm, Country Club BallroomComplimentary & Exclusive to Cellar Club & Premier Members Attire: Business CasualRSVP a must: 305.913.3203 or www.thecellarclub.com

APRIL

10 18

24

WEDNESDAY

California Wine Theme Dinner

Take a gastronomic journey through California’s wine regions with a dazzling menu prepared by Chef Gino Cipriano paired with Sommelier Sebastien Verrier’s top picks. 7pm, 1200 Courtyard GrillCellar Club & Premier Members $59 Non-members $75 Attire: Business CasualRSVP a must: 305.913.3203 or www.thecellarclub.com

TUESDAY

Louis Roederer Champagne Reception and Art Exhibition featuring Kiki Valdés

View this extraordinary exhibition by one of Miami’s most promising artists as you toast with the original Champagne of the Tsars and Russian aristocracy at the Cellar Club’s signature quarterly reception, with a musical journey by DJ Pierre Zonzon.

7pm, Country Club Ballroom Complimentary & Exclusive to Cellar Club & Premier MembersAttire: Business CasualRSVP a must: 305.913.3203 or www.thecellarclub.com

WEDNESDAY

Italian Wine Theme Dinner

A splendid Mediterranean indulgence created by Chef de Cuisine Philippe Ruiz and paired with Italy’s select wines by Biltmore’s Sommelier Sebastien Verrier

7pm, Palme d’OrCellar Club & Premier Members $89 Non-members $109Attire: Cocktail ChicRSVP a must: 305.913.3203 or www.thecellarclub.com

25

SATURDAY

Guest Chef Adam Votaw of Chispa Restaurant Interactive Culinary Demonstration & Louis Roederer Champagne Luncheon

Join Chef Votaw as he brings the flavors of Chispa’s innovative menu concept to your table at the Biltmore. Learn the cooking secrets of one of south Florida’s most versatile culinary geniuses!

12 noon, Country Club BallroomCellar Club & Premier Members $48 Non-members $60Attire: Brunch ChicRSVP 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.

Take your palate on a tour of spectacular wines from a variety of Italy’s most esteemed appellations, with a musical journey by DJ Pierre Zonzon.

Page 15: Spring newsletter 2007

SEEN AT THE SCENE

2007 Valentines’ Rare Vintage Champagne Gala Dinner1. Veuve Clicquot Vintage Rose 2. Nelsie & Juan Parada & Maritza Jacobson 3. Dennis Doucette,

Biltmore General Manager, Yvonne Roberts,Cellar Club Director & Clement Reid, Veuve Clicquot Am-

bassador 4. Royal Gala table setting 5. David & Liana Luty, Aide & Ramon

Pacheco 6. Jim & Dana Pelletier, Joanne & Clement Zanzuri 7. Holly & Jon Cohen 8. Clement Reid,

Max Soli & Hilda Lune 10. Elvira & Jorge Pupo

1

2

5

3

6

4

7 9

5

8

Page 16: Spring newsletter 2007

15TUESDAY

Regions of France Wine Tasting

Let’s explore the viticultural offerings of the Old World’s best producers and dance to the eclectic tunes of DJ Pierre Zonzon.

7pm-8:30pm, Alhambra BallroomComplimentary & Exclusive to Cellar Club & Premier MembersAttire: Business CasualRSVP 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.

SATURDAY

12 16WEDNESDAY

Napa Valley vs. Sonoma Valley Wine Theme Dinner

Delight your palate with an exceptional gastronomic experience by Chef Gino Cipriano paired with offerings from two of the country’s most esteemed winemaking regions.

7pm, 1200 Courtyard GrillCellar Club & Premier Members $59 Non-members $75Attire: Business CasualRSVP a must: 305.913.3203 or www.thecellarclub.com

Guest Chef Scott Ubert of China Grill ManagementInteractive Culinary Demonstration & Mumm Champagne Luncheon

Chef Scott Ubert, renown for his creativity in launching culinary trends, prepares an original menu for guests to experience, showcasing an innovative mix of contemporary flavors.

12 noon, Granada BallroomCellar Club & Premier Members $48 Non-members $60Attire: Brunch ChicRSVP a must: 305.913.3203 or www.thecellarclub.com

30WEDNESDAY

Spanish Wine Theme Dinner

Chef Philippe Ruiz presents an Iberian feast paired with offerings from Spain’s top wine producers, hand-picked by Sommelier Sebastien Verrier.

7pm, Palme d’Or Cellar Club & Premier Members $89 Non-members $109Attire: Cocktail ChicRSVP a must: 305.913.3203 or www.thecellarclub.com

MAYC A L E N D A R O F E V E N T S

Page 17: Spring newsletter 2007

2

SEEN AT THE SCENE

3

108

4

1

6

7

9

2006 Holiday Party1. Dessert offerings 2. Biltmore Premier Members 3. Locos Por Juana’s Itagui 4. Tricia Aponte & Kevin

King 5. Maylen Blardonis & guest 6. Frank Albarracin, Juan Parada & Andres Jimenez 7. Alex Figuerola

& guest 8. Karen DeCou, Gene Polanco & Lee Robbins 9. Giovanna & Pedro Hernandez

10. Cellar Club Members

5

MAYC A L E N D A R O F E V E N T S

Page 18: Spring newsletter 2007

8

7

3

5

1

6

2

9

SEEN AT THE SCENE

4

2006 Holiday Party1. Biltmore Premier Members 2. DJ Pierre Zonzon 3. Sabina & Michael Lorion, Lauren Smith, Mel Meinhart,

Michelle & David Lucking 4. Biltmore Premier Members 5. Biltmore Premier Members 6. Julie & Manny

Diaz 7. Roberto Martinez & Lazaro Lorenzo 8. Locos Por Juana band 9. Annette Rodriguez, Meredith Wolfe,

Vivian Barkett, Dr. Carlos Wolfe & Alyssa Wolfe