spring newsletter 2009

N e w s l e t t e r & C a l e N d a rs p r i N g 2 0 0 9

Biltmore • 1200 Anastasia Avenue • Coral Gables, FL 33134

There’s nothing like it anywhere else in the world; a place where state-of-the-art technology and expertise to analyze and improve a golfer’s game are surrounded by the luxury amenities of a world-class resort.

TPG takes a c o m p r e h e n s i v e lifestyle approach to enhancing a player ’s overall game by merging the finest luxury a m e n i t i e s t h e Biltmore has to offer with state-of-the-art technology and resources formerly reserved for the world’s top players and pros. Much of the Total Performance Golf experience was created exclusively for PGA and LPGA p l a y e r s . T h e Biltmore has simply made the results-based system available to anyone who aims to play at their peak level of performance.

The program fuses the work of Dr. Greg Rose, co-founder of the Titleist Performance Institute (TPI), the mastery of the highly trained TPI experts (the leaders in elite player development), and the unparalleled amenities of the Biltmore, to create a life-enhancing experience that will literally transform players into athletes. There’s an array of programs and packages to choose from, which include a comprehensive series of evaluations; 3-D swing analysis, physical therapy, personalized fitness regime, nutrition, sports massage and much, much more.

The Biltmore’s Total Performance Golf program relies on the expertise of its TPI certified team; Biomechanist/Golf Professional Justin Bruton, Physical Therapist Lisa Kearns, Fitness Trainers Theresa McQueen, Jorge Cajina, and Lisa Wagner. Each

specialist plays a specific role not only in the evaluation process, but also in the long term wellness of each student. The shared vision of each team member is to identify the factors which allow

a player to reach his or her full potential.

First, a full fitness s c r e e n i n g i s p e r f o r m e d b y Biltmore’s physical therapy staff. During t h i s e v a l u a t i o n t h e t h e r a p i s t s i d e n t i f y m u s c l e disparities, muscle development issues, stretch and flexibility concerns—or any issues that might impair the player’s game.

Next, players meet with Justin Bruton, B i l t m o r e T P G Head Golf Pro, and undergo the

TPI-3D Evaluation. TPI-3D uses a powerful three-dimensional motion capture computer (similar to an MRI) that quantifies the efficiency of a golfer’s swing. A virtual reality model of the captured motion is displayed in 3D, as are postural information, joint angles, speed, acceleration, timing, and the Kinematic Sequence. The Kinematic Sequence is a unique signature that all great players have, regardless of their individual styles.

A certified dietician designs a personal nutritional program to maximize the golfer’s optimal health, and thus, peak performance and endurance. Bodywork therapists at The Biltmore Spa even have developed The Biltmore Golf Massage, which blends deep tissue and sports massage as an effective tool to work on muscles specific to the golfer to increase flexibility and improve swing.

at the

Left to Right: Justin Bruton, Golf Student, Lisa Wagner, Jorge Cajina, Lisa Kearns and Theresa McQueen

The Biltmore’s Total Performance Golf Program Offers Pro-Level Training with Luxury Amenities

continued on next page.

C O V e r s t O r Y c o n t i n u e d

e x C i t i N g H a p p e N i N g s

After assessing the “total picture” of a golfer’s body, swing, and equipment, a Biltmore TPG Coach will design a complete game approach based on the student’s unique physical strengths and weaknesses.

At Biltmore Total Performance Golf, the Biltmore uses state-of-the-art technology to determine the efficiency of the golfer’s swing, and then makes corrective changes to the individual based on that information. No one has ever been able to measure efficiency of the golf swing—only how it looks or its style—until now. And never before have golfers had the opportunity to improve their game in such a measurable and thoroughly enjoyable way.

For additional information and details online, please visit www.biltmorehotel.com/golf/tpg.asp

To reserve your personal TPG experience and achieve a breakthrough performance, call 305-445-1926, extension 2337.

MixOLOGy SeMinAr HOSTed By ArTurO SiGHinOLfi, direcTOr Of MixOLOGy And SPiriTS educATiOn fOr SOuTHern Wine And SPiriTS Of fLOridA

Tuesday, May 19

Explore the art of cocktails at this sit-down seminar with Arturo Sighinolfi, Professor of Beverage Management at FIU whose career spans Miami, New York, Aspen and Italy. Featured in The Wall Street Journal and Ocean Drive, Sighinolfi has presented at the South Beach Wine & Food Festival, Las Vegas Bar & Nightclub Show and New Orleans Tales of the Cocktail. See Calendar for Details

¡ViVA TequiLA! cincO de MAyO ceLeBrATiOn

Tuesday, May 5

Join us in a Mexican-style Cinco de Mayo fiesta at this lively walkabout event with tunes by DJ Zonzon setting the pulse. Mix and mingle with fellow Cellar Club members while sampling delectable appetizers and tasting a broad selection of Mexico’s finest Tequilas, straight-up or in variety of cocktails. See Calendar for Details

cHef TOM AzAr Of AHnVee, SOuTH BeAcH cHAMPAGne deuTz

Saturday, March 14

Sip Champagne Deutz and cook up an imaginative lunch blending Cajun/Creole cuisine led by Chef Azar of Ahnvee.

A Chicago native, Azar has worked for Emeril Lagasse at Emeril’s in New Orleans, Emeril’s in Orlando and was Chef de Cuisine for Emeril’s in Miami Beach prior to opening Ahnvee in South Beach. See Calendar for Details

iNteraCtiVe CHaMpagNe lUNCHeONs

e x C i t i N g H a p p e N i N g s

cHAMPAGne nicOLAS feuiLLATTe recePTiOn And PHOTOGrAPHer rOBerT KLeMM ArT exHiBiT

Tuesday, April 21

View a display of fine art photography by Robert Klemm,

whose career in the US and Europe showcases fashion, advertising and fine art. His two passions, landscapes and angels, form a romantic vision that enhances his unique style. Enjoy this exhibit as you sip Champagne Nicolas Feuillatte, animated with music by DJ Zonzon. See Calendar for Details

Klemm’s Angel in the Tower

cHef BryAn fLyer Of ASiA de cuBA, SOuTH BeAcH - cHAMPAGne nicOLAS feuiLLATTe

Saturday, April 11

Don your apron and cook up a storm along with Chef Flyer at this fun, hands-on feast. Flyer was Chef de Cuisine at the Boca Raton Resort & Club before joining China Grill Management in 2007 as Executive Chef of Social Miami at Sagamore. Flyer is now Executive Chef at the new Asia de Cuba in the Mondrian South Beach. See Calendar for Details

cHef KeyVAn BeHnAM Of cHinA GriLL, SOuTH BeAcH - cHAMPAGne MuMM

Saturday, May 9

Born in Iran, Chef Keyvan’s career evolved through England, Greece, France, the US and Italy.

His globe-trotting culinary skills have dazzled diners at China Grill Management’s restaurants in Los Angeles, London, New York, San Francisco and at the flagship China Grill in South Beach. Meet Chef Keyvan and prepare his delectable dishes while sipping Champagne Mumm. See Calendar for Details

t a l K a B O U t w i N e a N d s p i r i t s

2 oz. Belvedere Vodka1/2 oz. Organic Agave Nectar2 oz. Fresh Honeydew Melon Purée To make honeydew melon purée: peel & chop half of a honeydew melon & place in blender. Add 3 oz. water & blend until smooth.

Place all ingredients in a shaker and strain into a frosted Martini glass.

Garnish with honeydew & cantaloupe balls floating in glass.

Honeydew Melon Mar t in i

So Th i s Man Walks

in to a Bar . . .

Sommel ie r Se lect ion Savennières, Les Clos Sacrés,

Nicolas Joly, 2005

Renown winemaker Nicolas Joly, the world’s leading proponent of biodynamic viticulture, is also the author of several books on the subject, including Wine from Sky to Earth and Biodynamic Wine Demystified.

This Chenin Blanc-based Savennières from the Loire Valley shows an exotic nose with intriguing aromas of lemon and peach. On the palate, depth and full body are matched by bone-dry acidity and superb minerality with notes of honey, peaches, and wildflowers, ending with a long, slow finish.

Pairs well with seafood, charcuterie, and goat cheeses. It is also the ideal partner for asparagus and artichokes, food items which are often difficult to match with wine.

Sébastien Verrier

Octavio Gonzalez

C H e F ’ s C O O K B O O K

Warm Pota to conf i t & Wi ld Mushroom napoleon w i th P ino t no i r Jus

Biltmore Executive HotelChef Roly Cruz-TauraSerVeS 4

Sébastien Verrier &Philippe Ruiz

Zagat’sHighest Scoring

Restaurant in Miami

★★★★

TUESDAY – THURSDAY 6PM TO 10:30 PM FRIDAY – SATURDAY

6PM TO 11PM

RESERVATIONS: 305.445.8066 EXT. 2411

Biltmore, 1200 Anastasia AvenueCoral 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

Pinot Noir Jus1 Small Onion1 Celery Stalk6 Garlic Cloves1 Tbsp Olive Oil2 Small Tomatoes1/2 cup Balsamic Vinegar2 Tbsp Port Wine1 Bottle Pinot Noir1 Bouquet garni3/4 cup Demi-Glace1 Tbsp Soft Butter, unmelted

Potato Confit: Line a sheet pan with parchment paper & brush generously with clarified butter. Arrange potato slices on paper, overlapping them like shingles. Brush potatoes with clarified butter, then sprinkle with herbs,salt & pepper. Place another sheet of parchment on top of potatoes, then place another pan on top to weigh it down. Bake at 300º F for about 40 minutes or until fork-tender. Remove from oven & let cool, then refrigerate overnight.

Wild Mushrooms: Sauté mushrooms & shallots in butter for 10 minutes. Transfer to a food processor & pulse until finely chopped (but not puréed). Return mixture to pan & continue to heat until all liquid has evaporated. Add cream & herbs, season and cook until cream thickens. Remove & set aside.

Pinot Noir Jus: Sweat the onions, celery & garlic in olive oil over low heat until softened. Add tomatoes, vinegar & port, & reduce by half. Add wine & bouquet garni & reduce until almost completely dry. Add demi-glace & reduce slowly to about 1/2 cup. Strain, then whisk in butter & set aside.

Take potato confit out of refrigerator & cut into 2” circles (3 circles per person). Make the Napoleon by spreading an even amount of mushroom mix over 2 circles, then stack them and top with a final circle. Heat the Napoleons in a preheated 350º F oven for about five minutes. To serve, place each Napoleon in the center of plate & ladle sauce around plate. Garnish with fresh herbs or a drizzle of herb oil.

Potato Confit2 Lg Idaho Russet Potatoes, sliced 1/8” thickAs needed Clarified Butter1 Tbsp Herbs de ProvenceTo taste Salt & Pepper

Wild Mushrooms1/2 Lb Mixed Wild Mushrooms, coarsely chopped1/4 cup Shallots, chopped1Tbsp Butter, unsalted1Tbsp Cream1 1/2 Tbsp Tarragon & Parsley Mixed, choppedTo taste Salt & Pepper

Jorge Pupo is the Regional Manager, Corporate Real Estate Caribbean and Latin America, for American Airlines.

Elvira Pupo, employed for 35 years by Miami-Dade County Public Schools, is the retired Principal of Pinecrest Elementary School and, along with her husband, an avid collector of Cuban Art.

How has the Cellar Club enhanced your personal and professional life?

Elvira: We have made great friends at the Cellar Club who share common interests. For me it is very personal.

Jorge: Since American Airlines is associated with the Biltmore, we have many functions at the Cellar Club and conduct a lot of busines, as well.

You are both prominent art collectors. How would you describe your art collection?

Elvira: We share a passion for Cuban Art; it all started with the nostalgia of capturing our beautiful heritage.

Jorge: We always collect together. Most of our collection is from a period called “La Vanguardia” and also includes contemporary art. We have a prominent collection of numerous pieces that are documented in art books and have been part of various traveling exhibitions, on loan to US and European museums and art galleries. Our pieces are shown at Marquette University, Miami Art Museum, Dali Museum in Sarasota and other locations.

In addition to collecting art, you are also wine collectors. What types of wines can be found in your cellar?

Elvira: Our wine cellar holds a collection of about 2,000 bottles: 70% Californian, 30% French, and the rest a mix of different wines. Domaine de la Romanée-Conti is one of our favorites. We also enjoy Champagne and host many tastings in our home with our friends. We travel frequently to Napa, and every February we attend the new release of Silver Oak Cellars.

What would you say is your one true shared passion?

We love FOOTBALL!!! We follow the University of Florida (Gators). We attend every single game, and of course we have season tickets...

M e M B e r s & a F i C i O N a d O s

Jorge & e lv i ra PupoCellar Club Members Since1995

Jorge & Elvira Pupo

Please tell us about the various charitable and community organizations you support.

We are both very active with St. Jude Children’s Hospital, Ronald McDonald House and Frost Art Museum, to mention a few.

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

We love the Black-Tie Gala Dinners and Palme D’or is special for us: we enjoy the personal attention we get from Philippe Ruiz and Sébastien Verrier each time we dine there.

C H e F ’ s C O O K B O O K

Alsa t ian Apple Ta r t

Biltmore Executive Pastry Chef Olivier Rodriguez

Dough: In a large bowl blend the flour, butter, sugar, salt & egg yolk. Add water and mix until a nice dough is formed. Form dough into a ball, wrap in plastic film and refrigerate for 30 minutes.

Filling: Peel and core apples, cut in half, then cut into very thin slices.

Cream mix: In a bowl, blend eggs and sugar; add cream and milk, then vanilla extract.

Remove dough from refrigerator and roll out on a flat surface. Press dough into a deep pie pan. Arrange apple slices evenly on top of dough shell. Top with cream mix and bake at 350º F for approximately 30 to 40 minutes.

SERVES 4

Dough1 cup All-purpose Flour1oz. Sugar1 pinch Salt 3 oz. Butter, Cut Into Cubes 1 Egg Yolk 2 oz. Water

Cream mix1 Egg Yolk 2 Eggs 2 oz. Sugar 4 oz. Milk 2 oz. Heavy cream To taste Vanilla Extract 5 Granny Smith Apples

Chef de CuisineMario Camia

Open Daily6:30 AM TO 10:30 PM

Reservations305.913.3200

BILTMORE1200 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

Please visit www.Biltmorespa.com or call 305.913.3187

A“Leading Spa”

of the World

AbsAquatics

Body SculptingKick boxing

PilatesRockin’ Ball

SpinningStretch

Video SyncYoga

Zumbaand 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

Monday through FridayWhen making a reservation, please mention this promotion.

Offer not valid with any other discount programs, and based on availability and subject to change.

Signature Deep Tissue Massage - 50-minute $99Signature Couples Massage for Two - 50-minute $199Aromatherapy European Facial - 50-minute $99Spa Manicure and Pedicure - 70-minute $80

IntroducingSpin Express - 45 Minute Lunch Time SpinChisel & Ride I & II - 2 hours Sculpt & Spin

Book any 70-minute Spa treatmentand receive a complimentary

30-minute Spa service of your

choice.

Select from our 30-minute Aromatherapy or European facial, Body treatments, Reflexology, Spa manicure, Shampoo and Style, Kerastase hair ritual or add a 30-minute Indian sculp massage to your full body massage or facial.

seeN at tHe sCeNe

• 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

Elise Bandler, Monique Graciotti & Elizabeth Biernes

Bo ld red Wine Tas t ing

Trisha & Mark Sullivan Mayra Duminigo & Sandy Strickland

Alejandro Figueroa & Carolina Seron

Ron Mittenzwei, Damarys Lopez & Guillermo Cartaya

Biltmore Premier Members

Felisha Dunlap & Ed Cecci Biltmore Premier Members Biltmore Guests

seeN at tHe sCeNe

in te ract ive Luncheon w i th chef Berns te in

Mary McDonnell-Klevan & Stephanie Quinones

Aradelys Garcia,Yvette Ortega & Monique Garcia

Paulina Blanco & David Naranjo

Isabel Rodriguez Serge Martin & Evy Mort

Rhonda Castillo, Tara Gilani, Yvonne Roberts & Patou Desormeaux Annette & Rod Coleman

Chef Bernstein Guests Erica Cohn, Diane Vecchio & Joanne Carroll

Chef Michelle Bernstein

WEDNESDAY

Argentina Wine Theme Dinner

Enjoy an evening of South American sabor from the vibrant land of Tango and Gauchos, featuring premium wines from Argentina, perfectly paired with a menu specially prepared for this occasion.

7pm, FontanaMembers $79, Non-members $99 Attire: Business Casual RSVP to: 305.913.3203 or www.thecellarclub.com

SATURDAY

Interactive Culinary Demonstration & Champagne Deutz Luncheon with Chef Tom Azar of Ahnvee, South Beach

Sip Champagne Deutz while cooking up an imaginative Cajun/Creole lunch led by Chef Azar, formerly of Emeril’s in New Orleans, Orlando and Miami Beach prior to opening Ahnvee in South Beach.

12 Noon, Country Club BallroomMembers $52, Non-members $65Attire: Brunch ChicRSVP to: 305.913.3203 or www.thecellarclub.com

1810 14

25WEDNESDAY

Bordeaux Wine Theme Dinner

Join us for a stellar evening featuring modern French cuisine matched by a selection of white, red and dessert wines from the most famous winemaking region in France, and quite possibly, the world.

7pm, Palme d’OrMembers $89,Non-members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com

MarchC a l e N d a r O F e V e N t s

TUESDAY

Sonoma Wines Tasting and “Crash” Art Exhibit

Sample the finest Sonoma wines at this walkabout event animated by DJ Zonzon, showcasing the art of Crash (John Matos), a pioneer of the Graffiti Art movement whose work is featured in museums and galleries worldwide.

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

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 . . .

seeN at tHe sCeNe

in te ract ive Luncheon w i th chef camia

Brian Zamora & Scot Rademaker

Glenn & Sherry Firestone & Catherine Arbuckle

Katie Milares, Mercy Vera,Gaby Braga & Chirstina Moreno

Maria Brouwer, Roland & Haydee Martinez

Biltmore Guests Chef Mario Camia

Biltmore Guests

Jim Pelletier, Chef Camia & Dennis Doucette

Vira Bernstein & Carmen Munns Mary & Alfred Schaer, Melissa Lammers & Luis Villalon

TUESDAY

Southern Hemisphere Wine Tasting

From the Andean foothills of Chile and Argentina to Australia’s vineyards “Down Under,” sample a range of Southern Hemisphere wines as you mix and mingle to the rhythms of DJ Zonzon.

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

apri l

7

21

1 1SATURDAY

Interactive Culinary Demonstration & Champagne Nicolas Feuillatte Luncheon with Chef Bryan Flyer of Asia de Cuba, South Beach

Don your apron and cook up a storm of Asian-Latin fusion dishes along with Chef Flyer of Asia de Cuba at this festive, hands-on luncheon featuring Champagne Nicolas Feuillatte.


TueSdAy

Champagne Nicolas Feuillatte Reception and Photographer Robert Klemm Art Exhibit

Meet and greet fellow members while sipping Champagne Nicolas Feuillatte to the rhythms of DJ Zonzon, and view a display of fine art photography by Robert Klemm, inspired by his romantic vision of angels and landscapes.

7pm – 8:30pm, Alhambra BallroomComplimentary to Members, Guests $25 (Guests must be accompanied by a member) Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

WEDNESDAY

Provence Wine Theme Dinner

Experience the heights of imaginative French cuisine paired with select Provence wines from sun-kissed vineyards cooled by ocean breezes from this world-renown Mediterranean region in France.

7pm, Palme D’OrMembers $89, Non-members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com

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WEDNESDAY

Super Tuscan Wine Theme Dinner

Treat your palate to a menu of authentic Italian fare perfectly matched with an eclectic selection of premium Super Tuscan wines, renown for masterfully blending Bordeaux varietals with native Italian grapes.

7pm, FontanaMembers $79, Non-members $99Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

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C a l e N d a r O F e V e N t s


Must be 21 and over to attend any Cellar Club Event.



K e e p i n M i n d . . .

seeN at tHe sCeNe

Members Ho l iday Par ty

Outereach Band


Biltmore Premier Members Biltmore Guests

Herbert & Zilma Osle, Ava & Harry Osle

Mauricio Cadavid & Stacey Bustamante

Outereach Preformance


Dennis Doucette & Yvonne Roberts

Rosa Gallardo, Eileen Fisher and Guest

From The Desk of Yvonne RobertsPREMIER & CELLAR CLUB DIRECTOR

…why leave? Skip the long lines at the airport, baggage charges and peak-season airfares and enjoy a fabulous getaway closer to home — at the Biltmore. A favorite of world leaders and international celebrities, Biltmore’s star-studded guest list includes King Juan Carlos & Queen Sofía of Spain, Oprah Winfrey, Daddy Yankee, Antonio Banderas, Claudia Schiffer and Brazilian soccer star Ronaldo, to name just a few.

For locals, Biltmore offers a complete vacation experience without the travails of travel: kick off with a round of golf or work out at the gym, reward your muscles with a massage at the Spa, then soak up the sun at our Olympic-size pool while sipping mojitos in a private cabana. Watch a show at the GableStage Theatre or sign up for cooking classes at our new Culinary Academy; savor French cuisine at Palme d’Or, Italian fare at Fontana and the best Sunday brunch in Miami — or just order room service from the comfort of your suite!

Cellar Club members enjoy preferred rates and special privileges, including 20% off at all outlets, complimentary valet parking, monthly events and much more.

Cheers!

Creat ive Director: Yvonne Roberts • Edi tor : Athena Yanni tsas @ Global Gig Graphic Designers: Si lv io Estrel la

Photography: Ei leen Escarda, Yamila Lomba • Photo Edi tor : Tony Espinosa phone: 305.913.3203 • fax: 305.913.3156 • e-mai l : cheers@thecel larc lub.com

If You Live in Paradise…

Ce l l a r Cl u b

A social and diverse package of Biltmore amenities, privileges and special events.

Food, Wine & Leisure L i festy le…ComplimentaryValet 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% SavingsPalme d’Or, Fontana, Cascade & 19th Hole Restaurants* Sunday Champagne Brunch* l Monthly Wine-Theme Dinners* Biltmore Bar & Cellar Club Bar featuring 100 Wines-by-GlassSpa 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 monthCouple Membership - $995 or $95 per month

Pr e m i e r

In 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

Go l f

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’s Not Just a Membership...

It’s a Lifestyle!

MEMBERSHIPPACKAGES

at the

Visit us online

www.thecellarclub.com

SEEN AT THE SCENEMembers Ho l iday Par ty

Daniella & Aldrey Gomez & Mayile Salgado


Biltmore Premier Members Esteban Soto, Mauricio Ciola, Ernesto Rodriguez

Ronny & Sylvia Gonzalez

Erica Cohn & Guest,Mercy Sori & Stephanie Alvarez Biltmore Premier Members

Monica Silva,Betty Otero & Ginger Diamond

Cristy Incera & Guest


John & Julia Underwood & Biltmore Guests

SEEN AT THE SCENE

Members Ho l iday Par ty

Marisol Zingini & Bart Vandenberghe


Veronica & Luis Silva Lazaro Lorenzo,Karina Gonzalez, Roberto Martinez


Josie Celaya & Jeff Greenberg

Robert & Maritza Jacobson, Katy & Frank Albarracin




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

TUESDAY

¡Viva Tequila! Cinco de Mayo Tasting

With tunes by DJ Zonzon setting the pulse, celebrate Mexican-style at this lively walkabout event while sampling tasty appetizers and a variety of fine Tequilas, straight or in a choice of cocktail preparations.

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

5

19

9SATURDAY

Interactive Culinary Demonstration & Champagne Mumm Luncheon with Chef Keyvan Behnam of China Grill, South Beach

Toast with Champagne Mumm as you whisk, stir and sauté alongside Chef Keyvan, whose globe-trotting career through England, Greece, France and Italy led him to the helm of China Grill in South Beach.


TUESDAY

Mixology Seminar Hosted by Arturo Sighinolfi, Director of Mixology and Spirits Education for Southern Wine and Spirits of Florida

Explore the art of preparing signature cocktails at this delicious sit-down seminar with Arturo Sighinolfi, Professor of Beverage Management at FIU featured in The Wall Street Journal and Ocean Drive.

7 pm – 8:30 pm, Alhambra BallroomComplimentary to Members, Guests $25 ( Guests must be accompanied by a member.) Limited Seating Attire: Business Casual RSVP to: 305.913.3203 or www.thecellarclub.com

WEDNESDAY

Rhône Wine Theme Dinner

Infuse your senses with a symphony of flavors from select French wines of the Rhône Valley, planted with Syrah and Grenache varietals since Roman times, perfectly paired with modern French cuisine.

7 pm, Palme D’OrMembers $89, Non-members $109Attire: Cocktail ChicRSVP to: 305.913.3203 or www.thecellarclub.com

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WEDNESDAY

Spain Wine Theme Dinner

Indulge your palate in the splendors of Iberian cuisine with a menu of special dishes designed to highlight flavors of hand-picked white and red Spanish wines selected for the occasion.

7pm, FontanaMembers $79, Non-members $99Attire: Business CasualRSVP to: 305.913.3203 or www.thecellarclub.com

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Must be 21 and over to attend any Cellar Club Event.



K e e p I n M i n d . . .

spring newsletter 2009

Sports

e t t e r c

e n i t i e s t h e

p r e h e n s

p p e n i n g s

n e w s

y e r s

r s p r i n g

e lifestyle approach