Summer newsletter 2008

From The Desk of Yvonne RobertsPREMIER & CELLAR CLUB DIRECTOR

As Chef de Cuisine of Palme d’Or, Philippe Ruiz earned Zagat’s rating as “Best French Restaurant in Southeast USA,” and received a four-star rating in The Miami Herald for three consecutive years.

In recognition for his ongoing commitment to quality and passion for producing elevated cuisine, Chef Ruiz has been promoted to Biltmore Executive Chef de Cuisine, in charge of directing culinary operations in all of Biltmore’s signature restaurants and associated beverage outlets. Chef Ruiz will be responsible for cultivating the identity of Biltmore’s profile as a world-class culinary destination.

In addition, Chef Ruiz will direct training and certification of Biltmore’s culinary personnel, and teach cooking classes for students of various educational institutions, including Johnson & Wales and FIU.

Chef Ruiz will remain at the helm of Palme d’Or, continuing to earn accolades for his award-winning cuisine, which will be featured in an upcoming Palme d’Or cookbook to be released later this year. Drop by for dinner at Palme d’Or, meet Chef Ruiz and sample his star-studded cuisine. Cheers!

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

Photography: Ei leen Escarda, Yamila Lomba, Mary McCul ly phone: 305.913.3203 • fax: 305.913.3156 • e-mai l : cheers@thecel larc lub.com

Raising a Glass to a Rising Star

Ce l l a r Cl u b Me M b e r s h i p

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

Fo o d, Wi n e & le i s u r e li F e s t y l e…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-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

Single Membership - $795 or $75 per monthCouple Membership - $995 or $95 per month

pr e M i e r Me M b e r s h i p

In addition to ALL Cellar Club priviliges listed above, Premier members enjoy a diverse and comprehensive wellness and fitness program.

We l l n e s s & Fi t n e s s. . .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 l Semi-annual ‘Health & Nutrition’ Seminars

Single Membership - $995 or $95 per monthCouple Membership - $1,495 or $135 per month

go l F Me M b e r s h i p

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!

MEMBERSHIPS

at the

Visit us online

www.thecellarclub.com

N e w s l e t t e r & C a l e N d a rs U M M e r 2 0 0 8

at theBiltmore • 1200 Anastasia Avenue • Coral Gables, FL 33134

Romance & Re laxat ion a t the B i l tmore

As another steamy South Florida summer arrives, Biltmore unveils a new amenity designed to turn up the heat in your romance: the Spa Suite, a private oasis where couples may receive treatments à deux.

The sensuous journey begins when you walk through the door, as the soothing ambiance sets the stage for your senses. The 800 sq.ft. Spa Suite offers a comforting atmosphere for inner peace, balance and rejuvenation, consisting of a treatment area, relaxation area, pedicure station, whirlpool for two, deluxe Swiss shower, and infrared light therapy sauna. A dining area with panoramic views of Biltmore’s verdant golf course and legendary pool provides the perfect setting for lunch, dinner or refreshments, which are just a phone call away through Biltmore’s Room Service menu.

Pamper yourself and your partner with world-class treatments administered by expert technicians in the Spa Suite’s harmonious atmosphere. Light the spark in your romance by indulging in one of the Signature Rituals, designed with couples in mind. For wine lovers, the Chardonnay Ritual is the ultimate hedonistic treat: start with the Wine Therapy Bubble

Bath, follow up with the French Chardonnay grapeseed scrub, then enjoy a full-body couples massage with Chardonnay oil. Why stop there? Top the experience by ordering a bottle of your favorite Chardonnay from Biltmore’s extensive wine list,

and sip while you soothe.

Guests may also choose from a selection of à la carte treatments such as the Bamboo Lemongrass Scrub, Ayurvedic Abhyanga Back Massage or the Signature Caviar Facial, which features protein-rich caviar, powerful antioxidants and a luxurious facial massage, infusing the skin to deliver a youthful, vibrant appearance.

Romance aside, the Spa Suite is also an ideal venue for a ladies’ day out, mother-daughter getaways, or executives seeking a revitalizing retreat. As a haven for businesspeople seeking sanctuary from the fast-forward daily grind, the Spa Suite is the perfect place to wind down. Beauty salon services, make-up consultations, manicures and pedicures are also offered. A spa attendant is available to assist guests during their stay, delivering personalized attention.

Whether your goal is to ignite your romance, get pampered or just relax and unwind, schedule a session at Biltmore’s Spa Suite this summer and escape to your own private sanctuary. For information and reservations, call 305.913.3187 or visit www.Biltmorespa.com

The Spa Suite

e X C I t I N G H a P P e N I N G s

BeeRS FRoM ARound the WoRld tAStinG

tuesday, June 24

Drop in to discover w h a t ’ s b r e w i n g a t the Biltmore! Savor a s y m p h o n y o f f l a v o r s from a wide variety of b e e r s a t t h i s b e e r lover ’s extravaganza. From domestic micro-brews to exotic imports f r o m a r o u n d t h e world, this is a great opportunity to sample the finest examples of the brewer ’s art.

See Calendar for Details

SAke SeMinAR FeAtuRinG hAkutSuRu

SAke FRoM JApAn

tuesday, July 22

Acquire a yen for sake a t t h i s s e m i n a r t h a t explores Japan’s prized premium sake producer, Hakutsuru. Host and sake expert Pat Natale unveils the secrets of tasting and appreciating the fine distinctions in premium sake, from its fragrant b o u q u e t t o m u l t i p l e layers of flavors.


Gast ronomy on the Green

The recently remodeled 19th Hole Sports Bar & Grill invites

you to tee-off to a hearty breakfast or swing by for lunch after a

round of golf. Its revamped menu features classic pub fare as

well as a variety of salads, flatbread pizzas, and “niblicks,” small

bites to tantalize your taste buds.

Quench your thirst with one of the distinctive brews from around

the world, including Old Speckled Hen (England), Fraoch

Heather Ale (Scotland), Saison Dupont (Belgium), Lagunitas IPA

(California) and many more. Or choose from a unique selection

of wines from a handful of wineries owned by golf legends, such

as Arnold Palmer, Ernie Els and Nick Faldo.

Whether dining indoors or outdoors on the patio terrace, soak up

the surrounding beauty of Biltmore’s lushly landscaped signature

golf course.

e X C I t I N G H a P P e N I N G s

CheF edGAR leAl - CACAopol RoGeR ChAMpAGne

Saturday, June 14 Chef Leal launched his culinary career in Caracas, Venezuela, at the famous Gazebo and Deuxième Ètage. Leal trained with Daniel Boulud in New York and Ferran Adria in Barcelona before opening Cacao in 2002 together with his wife Mariana Montero De Castro. Cacao was named “Best New Restaurant” by Food & Wine, and “One of America’s Top 20 Restaurants in South Florida” by Zagat. See Calendar for Details

tiMothy niCkey - koBe CluBpeRRieR-Jouët ChAMpAGne

Saturday, July 12

After graduating from Johnson & Wales University, Chef Nickey

worked at Morton’s Steakhouse in Boca Raton and later became

Executive Sous Chef at China Grill South Beach. In January 2008,

Chef Nickey was promoted to Executive Chef of China Grill & Kobe

Club Miami, where he offers trendsetting cuisine for the senses.


CheF JoSé Mendín- SuShi SAMBAMuMM ChAMpAGneSaturday, August 16

Cook up an imaginative lunch blending Sushi Samba’s tri-cultural mix of Brazilian, Peruvian & Japanese culinary traditions. Puerto Rican native Chef José Mendin has been featured on Ocean Drive, NPR and on Univision’s Despierta America.


GoSSet ChAMpAGne ReCeption & SheilA de leMoS ARt exhiBittuesday, June 10

Enjoy a dazzling display of artworks by fine art photographer Sheila de

Lemos, whose creations have been featured in museums and other

organizations in Florida and New York. With tunes by DJ Zonzon setting

the pulse, walk around and sip Champagne Gosset, France’s oldest

Champagne house established in 1584. See Calendar for Details

Sheila de Lemos

I NteraCt IVe CHaMPaGNe lUNCHeONs

t a l K a B O U t w I N e a N d s P I r I t s

1 Fresh Mango Slice, muddled into a purée1/2 teaspoon Mango Concentrate

1 1/2 oz Courvoisier1/2 oz Cointreau

1/2 oz Fresh Lemon Juice 1/2 oz Organic Agave Nectar

In a mixing glass, add mango purée and mango concentrate along with Cointreau, Courvoisier, Agave Nectar and fresh lemon juice. Add ice and shake. Strain into a sugar-rimmed Martini glass. Garnish with a fresh lemon twist.

Mango S idecar Octavio Gonzalez

So this ManWalks into a Bar...

Sommelier Selection Champagne pascal doquet,

Grand Cru, nV Blanc de Blancs

Pascal Doquet and his wife Laure own and produce this boutique Champagne, which is farmed organically and hand-harvested. Made with 100% Chardonnay, this bubbly ferments in both tank and barrel, then rests on its lees for at least two years before disgorgement, developing richness and depth in the process.

The NV Blanc de Blancs bursts onto the scene with an aromatic, toasty nose of citrus and nuts. Wonderfully balanced and textured on the palate with flavors of toasted brioche, vanilla cream, and pear notes. An expres-sive Champagne that demands attention and manifests classic, timeless elegance.

Sébastien Verrier

C H e F ’ s C O O K B O O K

Maine ha l ibut F i le t “Aux Aromates” w i th Green Asparagus ,

provença l herbs & Chicken Jus

Biltmore ExecutiveChef Philippe Ruiz

Ingredients8 Six oz Halibut Filets16 Jumbo Green Asparagus4 oz Tomatoes, cubed2 oz Capers2 oz Black Olives, chopped2 Tbsp Shallot, chopped 1 Tbsp fresh Thyme, chopped 1 Tbsp fresh Rosemary, chopped 6 oz Extra Virgin Olive Oil2 cup Chicken Jus2 oz ButterSalt & pepper

SERVES 8

Cook the green asparagus in salted boiling water. Refresh, thinly slice and reserve.

In a mixing bowl add tomatoes, capers, black olives, shallots, thyme, rosemary and 2 oz. olive oil. Season with salt and pepper to taste.

Season the Halibut filet with salt and pepper. Sear the filet in a Teflon pan with 1 oz. of olive oil until golden brown on each side, then remove from pan.

In the same pan, add the chicken jus and reduce until syrupy. Once reduced, add the butter to sauce.

In the center of the plate place the sliced asparagus side by side. Place the Halibut filet on top and top with the mixed aromatics. Gently pour the chicken jus around the asparagus. Decorate with a tuile or potato chip, stick of rosemary and fresh thyme.

Sebastien Verrier &philippe Ruiz

Zagat’sHighest Scoring

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 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

how has the Cellar Club enhanced your personal and professional life? We have enjoyed meeting many interesting and entertaining people during the various events. Professionally, we invite clients and friends to the Interactive Culinary Demonstrations as well as to the wine tastings. Palme d’Or is our favorite dining experience.

What are some of your favorite travel destinations? We’ve enjoyed world-wide travel and also visiting all the state parks in the U.S. We have been to every state — and California wins our “favorite state” award. In Europe, our favorite destinations are London and Tuscany. We also spend part of the year with our dogs in our working farm in Cooperstown, New York.

Do you have an affinity towards a particular typeof cuisine?Definitely! Our favorites are Indian, Italian and French — in that order. For more formal dining, we lean towards French.

What type of dishes do you prepare at home? Al: I love to grill, especially steaks, lamb, fish and vegetables. Mary: Having a collection of over 1,000 cookbooks, I experiment with just about any recipe that catches my fancy — otherwise I improvise with whatever is in the house!

how did you start collecting wine? Since we were married, we have always had a passion for wine. We enjoy good wines, though not necessarily expensive ones. Still, a neighbor recently brought over a bottle of 1961 Château Latour and it was the experience of a lifetime.

do you have a preference for a particular region or grape varietal? Al: I love Bordeaux, especially the Right Bank wines of St.-Emillion.Mary: I like Champagne, Alsatian and Riesling wines.

you attend numerous wine auctions. is there a particular bid that is memorable for you? At a charity event at the Otesaga Hotel in Cooperstown, New York, we won the bid for a bottle of Screaming Eagle as well as some wonderful bottles of Bordeaux. At the same time we won a bid for dinner for four at Chalk Hill Winery, as well as a case of great Riesling…fantastic!!

What would you say is your one true shared passion? Having met as teenagers, we celebrate 45 years of marriage and share the love with our sons Eric, David and his wife Jofie, granddaughters Morgan and Delaney, and our dogs, Duke and Duchess. We enjoy being together, traveling, wining and dining!

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

Al & Mary SchaerCellar Club members since 1996

Al & Mary Schaer, with Duke & Duchess

What can you tell us about your beautiful dogs, duke and duchess?Mary: After Katrina, we cared for our granddaughter’s Labrador, Princess, which made Al realize he wanted a dog. One morning, while Al went kayaking, I went to Petsmart with a friend. Although Al wanted one dog, these two had bonded and could not be separated, so an “executive decision” was made to get “one set” of dogs. We’ve never regretted it! We urge everyone to adopt a loyal dog...or two. What has been the most memorable experience (so far!) you have had at the Biltmore? The Valentine Royal Champagne Gala Dinner was a breathtaking experience: from the decorations, to the food, wines and the atmosphere. Since we met on Valentine’s Day, this event brought back beautiful memories.

C H e F ’ s C O O K B O O K

Summer Melon Ta r t

Biltmore Executive Pastry Chef Olivier Rodriguez

In a mixing bowl, mix butter and sugar until creamy, then add egg yolk, flour and baking powder and stir to combine. Refrigerate dough for one hour. On a flat surface, roll out the dough and cut out eight 3” rounds. Place on baking sheet and bake in oven at 350° F for 7 minutes. Remove and allow to cool down.

In a saucepan, bring cream to a boil with vanilla bean. In a mixing pan, pour vanilla-cream mix over egg yolk, stir well, then pour the mix back into saucepan and cook until thickened. Remove from stove, add gelatin, and stir well. Chill and refrigerate.

Pipe a dollop of vanilla cream onto each sugar dough. Arrange 4 melon, 4 cantaloupe and 4 watermelon balls on top of each vanilla curd and serve.

Vanilla Curd1 qt Cream 10 oz Egg yolks 1 Vanilla bean 4 Gelatin sheets 7 oz Sugar

Sugar dough1 cup Butter 1 cup Powdered sugar 8 oz Egg yolks 1 cup Flour 3 oz Baking powder

SeRVeS 6

32 Melon balls32 Cantaloupe balls32 Watermelon balls

FONTANA Chef de Cuisine

Mario Camio

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

Open--Air Kitchen

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 Friday

When making a reservation, please mention this promotion.

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

(Swedish or Signature)

~ 50-Minute Facial, 99 dollars

(European Deep Cleansing or Aromatherapy)

~ Mango Manicure & Pedicure, 80 dollars

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

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

Biltmore Premier Members

patou desormeaux Ar t exh ib i t

Thierry & Patou Desormeaux

Phil Asquith & Michael Likhov

Nea Rodriguez & Ron Mittenzwei Biltmore Premier Members


Ricardo Corta & Rose Despiño Mark & Gabriella Trower Mayra Veloz & Cecilia Iturriaga

seeN at tHe sCeNe

Annual Va lent ine Champagne Ga la

Ruth & Michael Lewanski

Elvira & Jorge Pupo

Dr. Stephen Hunt & Dr. Michelle Quiroga

Kathy & Frank Albarraccin Chip & Chris Cassidy

Diether Bohn, Brandi Prescott-Bohn, Grey & John Bryan

Alvaro & Ana Varela

Dennis Doucette, Yvonne Roberts & Eric Hemer

Joseph & Susana Lorenzo

Yvonne Stockoe, Peter Fardelli & Toni Corti

Hashu & Lagitta Giboomal

WedneSdAy

Classic italian Wine theme dinner

Celebrate Italian fare with a flair at this special evening featuring a feast of Italian cuisine paired with wines from Italy’s most acclaimed classic wine regions. Wines selected by Sommelier Verrier.

7pm, FontanaMembers $89, non-members $109Attire: Business CasualRSVp to: 305.913.3203 or www.thecellarclub.com

SAtuRdAy

interactive Culinary demonstration & Gosset Champagne luncheon with Chef edgar leal of Cacao Restaurant, Coral Gables

Sip Champagne Gosset as you cook along with Venezuelan native Chef Edgar Leal of Cacao, named “Best New Restaurant” by Food & Wine, and “One of America’s Top 20 Restaurants in South Florida” by Zagat.

12 noon, Country Club BallroomMembers $48, non-members $60Attire: Brunch ChicRSVp to: 305.913.3203 or www.thecellarclub.com

1810 14

24tueSdAy

Beers from Around the World tasting

Discover what’s brewing at the Biltmore! Savor a symphony of flavors from a wide variety of premium beers, from domestic micro-brews to exotic imports from around the world at this beer lover’s extravaganza.

7pm – 8:30pm, Country Club Ballroom Complimentary for MembersGuests $20 (must be accompanied by a member)Attire: Business CasualRSVp to: 305.913.3203 or www.thecellarclub.com

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

tueSdAy

Gosset Champagne Reception & Sheila de lemos Art exhibit

Enjoy a display of artworks by fine art photographer Sheila de Lemos while tunes by DJ Zonzon set the pulse. Meet the artist as you sample Champagne Gosset, France’s oldest Champagne house.

7pm – 8:30pm, Country Club Ballroom Complimentary for MembersGuests $20 (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 yars 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 . . .25WedneSdAy

Rhône Wine theme dinner

Indulge in the subtle nuances of wines from France’s Rhône Valley as native French Chef Ruiz infuses his culinary creations with a symphony of flavors to match. Wines selected by Sommelier Verrier.

7pm, palme d’orMembers $89, non-members $109Attire: Business CasualRSVp to: 305.913.3203 or www.thecellarclub.com

seeN at tHe sCeNeChef C indy hutson in terac t ive luncheon

Chef Cindy Hutson




Jorge Lopez & Raquel Hernandez Steve Banks

Theresa McQueen & Miguel Cano


Brooke Siegel & Daniel Murphy Jennifer Cosgrove & Frank Begrowicz

tueSdAy

exotic Wines of the World tasting

Feeling adventuresome? Take your palate on a wild carpet ride to a world of hidden wine jewels: from prized Hungarian Tokaji to Sardinian Vermentino — and a range of surprising offerings in between.

7pm – 8:30pm, Country Club Ballroom Complimentary to Members, Guests $20 (must be accompanied by a member)Attire: Business CasualRSVp to: 305.913.3203 or www.thecellarclub.com

JUlY

8 16

22

WedneSdAy

Australia & new Zealand Wine theme dinner

From laid-back to luxurious, the cuisine and wines of Australia and New Zealand are guaranteed to take your palate on a journey drawing inspiration from the influences of Europe, Asia and Polynesia.


TUESDAY

Sake Seminar featuring hakutsuru Sake from Japan

Acquire a yen for sake at this sit-down tasting seminar showcasing Japan’s prized premium sake producer, Hakutsuru. Join host and sake expert Pat Natale as she unveils the fine distinctions in premium sake.

7pm – 8:30pm, Stoneman douglas Amphitheater Complimentary to Members, Guests $20 (must be accompanied by a member)Attire: Business CasualRSVp to: 305.913.3203 or www.thecellarclub.com

WedneSdAy

torres Wines of Spain theme dinner

Named “Best European Winery” in 2006 by Wine Enthusiast, the Torres family has been making exceptional wines since the 1870’s. Enjoy stellar selections of Torres wines hand-picked by Sommelier Verrier with a special menu created by Chef Ruiz to highlight their unique qualities.

7pm, palme d’orMembers $89, non-members $109Attire: Business CasualRSVp to: 305.913.3203 or www.thecellarclub.com

30

SAtuRdAy

interactive Culinary demonstration & perrier-Jouët Champagne luncheon with Chef timothy nickey of kobe Club, South Beach

Chef Nickey of China Grill & Kobe Club leads this fun, flavorful demonstration featuring dishes from his trendsetting cuisine for the senses. Stir and sauté with Chef Nickey while sipping Perrier Jouët Champagne!


12

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

d’Vine d ivas d inner

Samantha Shanken & Alexandra Marnier-Lapostolle

Chef Cindy Hutson, Chef Maria Frumkin, Chef Elizabeth Falkner, Chef Marlaena Koffett , Chef Suzanne Goin

Damaris & Mary Colhoun

Biltmore Guests Biltmore Guests

Biltmore Guests Francesca Planeta

Biltmore Guests

Lizzie & Laurie Nuell

16SAtuRdAy

interactive Culinary demonstration & Mumm Champagne luncheon with Chef José Mendín of Sushi Samba, South Beach

Cook up an imaginative luncheon menu blending Sushi Samba’s tri-cultural mix of Brazilian, Peruvian and Japanese culinary traditions, led by Chef Mendín. Puerto Rican-born Chef José Mendín has been featured on Ocean Drive, NPR and on Univision’s Despierta America.


6WedneSdAy

South American Wine theme dinner

Join us for an evening showcasing Chilean and Argentine wines from top-tier estates, as Chef Camio accents Latin American dishes with an Italian twist for this occasion. Wines selected by Sommelier Verrier.


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

27WedneSdAy

Burgundy Wine theme dinner

Reward your palate and your senses with a special menu prepared by Chef Ruiz to accompany select wines from one of the most famous wine regions in the world. Wines selected by Sommelier Verrier.

7pm, palme d’orMembers $89, non-members $109Attire: Cocktail ChicRSVp to: 305.913.3203 or www.thecellarclub.com

5tueSdAy

South American Wine tasting

Stroll, sample and sip at this lively event infused with South American sabor, featuring premium wines from Chile and Argentina, showcasing both sides of the Andes mountains.

7pm – 8:30pm, Country Club Ballroom Complimentary to Members, Guests $20 (must be accompanied by a member)Attire: Business CasualRSVp to: 305.913.3203 or www.thecellarclub.com


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



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

seeN at tHe sCeNeSoBe Wine & Food Fest iva l Go l f tournament

Gordon Mott, Ming Tsai & Bob Talbott

Avi Aberjel

Tony Abou-Gamin, Mixologist

Burt Cabañas, Ron Beckman, Liz West, Dean Joe WestBiltmore Golfers

Caroline Stetler, Brian Wacker, Dennis Doucette & Jim Pelletier

Greg Tembley & Sheila JonasBiltmore Golfers Diana & Anthony Clemente

Chef Willy Hernandez

seeN at tHe sCeNe

SoBe Wine & Food Fest iva l in te rac t ive luncheons

Biltmore Guest & Chef Edmondo Sarti

Biltmore Sous Chef & Guest

Food Network’s Ingrid Hoffman

Chef Frank Randazzo & Chef Roly Cruz-Taura

Chef Ming Tsai

Yvonne Roberts & Chef Ming Tsai

Biltmore GuestBiltmore Sous Chef & GuestBiltmore Guest

Biltmore Guests

Summer newsletter 2008

Travel

Transcript of Summer newsletter 2008