The Biltmore’s Palme d’Or has long been an atmospheric local haven for progressive French dining. And now, it’s so much more. Chef Philippe Ruiz and Maitre D’ & Sommelier Sebastien Verrier have played significant roles in taking dining and wine at the famed eatery one step closer to transcendental, by adding some exotic new influences—and the result is truly mesmerizing.

The Food...Chef Philippe Ruiz began his training at the age of fourteen, at the Hotel School in Bonneville, France. There, he earned such triumphant certificates of accomplishment as the “Yves Thuries Trophée” and “La Poularde d’Or” from the illustrious Georges Blanc, who recognized him as one of France’s foremost young culinary prodigies. Ruiz went on to build his professional repertoire with stints at Two Michelin Star Restaurant Château de Divonne in Divonne-les-Bains, France; at Two Michelin Star Restaurant Le Chat Botté at the Hôtel Beau Rivage in Geneva, Switzerland; and at Restaurant Le Vieux Moulin, a Two Michelin Star property, also in Geneva. Finally, Ruiz’ talent took him overseas to the French Caribbean, to St. Martin’s renowned La Samanna resort, where he worked for seven years at the exclusive luxury property. While at La Samanna, the chef was forced to learn the importance of utilizing local fresh fish and indigenous produce to create a cuisine of utmost flavor and quality. Since making the move to Miami and the Biltmore in 1999, he has continued to put this practice into play for every menu he has created; but now, he has recalled some his finest tropical inspirations and put those into play on the Palme d’Or menu as well. Chef Philippe oversees culinary operations for the Biltmore’s internationally acclaimed Palme d’Or, where he has routinely wowed critics with his ingenious interpretation of French cuisine. And lately, as the chef’s passion for tropical flavors has become reignited, he is driven to further elevate and diversify one of South Florida’s most esteemed dining experiences. While he remains steadfast to his classical foundation, Chef Philippe has profoundly expanded the genre of his menu, by infusing tropically inspired flavors to his masterful French nouvelle innovations. (Think West Indian Pumpkin Soup with Smoked Maine Lobster “Fricassee” or Grilled Rack of Lamb, “Caribbean” Style, with Sweet Potato Mousseline, Chayote & Aged Rum Sauce.) The result is an eclectic and intriguing world flavors that adds an exciting new dimension to Biltmore dining.

From The Desk of Yvonne RobertsCELLAR CLUB DIRECTOR

WaterSeparates the People of the World; Wine Unites Them.

Biltmore • 1200 Anastasia Avenue • Coral Gables, FL 33134

NEWSLETTER & CALENDARW I N T E R 2 0 0 6 – 0 7

With another great year behind us, and the prospects for what looks to be a fantastic new year ahead, life is truly good here in Miami. There is no better time to enjoy our wondrous city than when the weather cools each winter. It is this time of year that makes visitors envy the local lifestyle, and it’s easy to see why, but it’s about so much more than weather. Along with a packed calendar for exciting cultural events at the Biltmore for 2007, we greatly anticipate Art Basel around the corner, plus the opening of our new Carnival Center for the Performing Arts. Our city has come into its own as a culturally rich and fascinating destination point; from the world renowned dining and cultural happenings, to the art scene, golf, spas and shopping. Wishing you a happy holiday season and an auspicious New Year. Cheers!

MEMBERSHIP PRIVILEGES

Art Director: Yvonne Roberts • Editor: Lisa Neuwirth-Lusk • 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: cheers@thecellarclub.com • www.thecellarclub.com

Water

Separates

the People

of the World;

Wine Unites

Them.

Chef Philippe Ruiz and Maitre D’ Sebastien Verrier take the Biltmore’s signature restaurant to new heights

A Toast to the Town

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 purchasesPreferred 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 financedCouple 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.

Palme d’Or Manager Sebastien Verrier & Chef de Cuisine Philippe Ruiz

...And The WineAt 30, Paris born Sebastien Verrier is often younger than some of the wines he serves. However, his youth has not prevented him from garnering a stellar reputation as a sommelier, one who relishes in the “always learning, always tasting, always working on the palate” associated with his profession. It is a profession he entered when he was only fi fteen, as a sommelier’s assistant at Paris’s Michelin-starred Les Clos Longchamps. Verrier balanced his duties there with earning a bachelor’s degree in wine stewardship. After two years as second sommelier at the famed Michelin one-star Le Jardin in Paris, he headed for London and a position as captain/sommelier at Mon Plaisir Restaurant. In 1998, Verrier set his sights on New York City, where he spent a year as a captain at Les Trois Jeans before taking off for Australia and an exploration of its viticulture. Verrier joined the Biltmore team in the fall of 1999 as Sommelier

and Maitre D’ of Palme d’Or, as well as working alongside Yvonne Roberts in Cellar Club endeavors. His latest challenge has been in launching a new wine pairing program, where he has put a new spin on the restaurant’s wine list, as the Palme d’Or menu takes a jaunt into more eclectic terrain. The wine list will surely refl ect this shift, while never losing sight of the establishment’s commitment to elegance and excellence. “Palme d’Or,” says Verrier, “is an intimate setting, where personalized attention and service, glamorous social atmosphere,

attention to detail and, of course, Philippe’s superb menu come together to create a memorable gastronomic experience which will appeal to any palate. I am inspired”, he continues, “by the new tropical infl uence Chef Philippe is infusing into his traditional French cuisine, and I can’t wait to share some fresh wine pairings for our more exotic dishes with our guests.”

Join one of the world’s most esteemed and infl uential winemakers and Biltmore’s Culinary Team for an unforgettable evening, unparalleled in style and taste. A six-course, royal table event, expertly paired with the fi nest from Champagne. See Calendar for Details

Barilla Interactive Cooking Luncheons with Chef Rocco DiSpirito and Chef Michael Chiarello

Two icons of the industry join the Biltmore for two unforgettable events. Rocco DiSpirito, celebrity chef, media superstar and author; and famed restaurateur/chef/author and media personality Michael Chiarello of Tra Vigne, the Emmy-winning host of Food Network’s Easy Entertaining, and NapaStyle on Fine Living. See Calendar for Details or visit www.sobefoodandwinefestival.com

Wellness Seminars

Embark on your personal road to wellness as integrative health care icon Dr. Mackey shows you how to familiarize yourself with your unique patterns and steer your health — and your life — towards an optimal functioning mode. December 5: Rejuvenation: Skin from the Inside OutJanuary 16: Whole Person Health: 7 Tools for Fine TuningFebruary 13: Stress for Success See Calendar for Details or visit www.mackeyhealth.com

SATURDAY, DECEMBER 9

Interactive Culinary Luncheon with Chef Tung Nguyen of Hy Vong, Miami, FL

GH Mumm Champagne

Chef Tung has a local following unlike any other; her 20-year-old Calle Ocho cafe, Hy Vong, is the region’s premiere authentic Vietnamese eatery, and as in demand as the city’s most distinguished establishments. Don’t miss this unique opportunity, as Chef Tung shares her all-natural, totally authentic style of cooking in this fun and informative Champagne Luncheon. See Calendar for Details.

Interactive Culinary Luncheon with Chef Philippe Ruiz of the Palme d’Or at the Biltmore

Laurent-Perrier Champagne

Catch up with Chef Ruiz, the ever-popular Chef de Cuisine of the Biltmore’s Palme d’Or, in this month’s Interactive Luncheon. Native to France, and French-trained, Ruiz joined The Biltmore in July of 1999 as executive chef of the hotel’s signature restaurant, and has since has wowed critics with his ingenious interpretation of French nouvelle cuisine, with a tropical twist. See Calendar for Details.

EXCITING HAPPENINGSCOVER STORY continued

SOUTH BEACH WINE & FOOD FESTIVAL EVENTS AT BILTMORE

EXCITING HAPPENINGS

Biltmore’s legendary Palme d’Or Restaurant

SATURDAY, FEBRUARY 24Chef Rocco DiSpirito

DR. BONNIE MACKEY, PhD

SUNDAY, FEBRUARY 25Chef Michael Chiarello

Food Network South Beach Wine & Food FestivalPresented by Food & Wine Magazine Thursday, February 22 - Sunday, February 25, 2007

Annual Members’ Holiday Fête

Certain to be the best holiday celebration yet, featuring a live performance by 2005 Latin Grammy Nominated band, Locos Por Juana, and the smooth grooves of South Beach DJ extraordinaire Pierre Zonzon. Join friends and fellow members for a holiday toast and savor an unforgettable array of international vintages and sumptuous world cuisine. See Calendar for Details.

TUESDAY, DECEMBER 12

French Consulate to Honor Chef Philippe Ruiz

WEDNESDAY, DECEMBER 27

Palme d’Or Chef Philippe Ruiz has been decorated with the ‘Knight of the Order of Merite Agricole ’ by the French Consul- a special honorary award allowing the French Government to honor the dedicated servants of agriculture. A Champagne reception in the Biltmore’s Alhambra ballroom will be held for Premier and Cellar club members, hotel guests, guests of the French Consul, and press. See Calendar for Details.

SATURDAY, JANUARY 20

THURSDAY, FEBRUARY 8Annual Valentines Champagne Gala Winemaker Dinner

Serves 4 Ingredients:

CHEF’S COOKBOOKTALK ABOUT WINE AND SPIRITS

So This Man Walks Into a Bar...

Sommelier SelectionBollinger Champagne, Special Cuvée Brut NV

This pale gold, full-bodied powerhouse gives off whiffs of butterscotch and toasted nuts, while green apple and grapefruit dominate the palate with lemony overtones. A satisfying, rich and flavorful brut in a nicely balanced package. It combines bright, fresh fruit flavors with mellow toast and vanilla accents from aging, is smooth in texture, vibrant in balance and long on the finish.

A Champagne worthy of respect. Pinot noir (60%) and pinot meunier (15%) drive the wine, augmented by fermentation in old oak barrels. The Special Cuvée is the purest expression of the Bollinger style; of its craftsmanship and its singular conception of what champagne should be. It is, therefore, on this wine that the House of Bollinger shows how it is different from other Champagne

Houses, asserts its qualitative policy, and by which it asks to be judged.

Preparation:For the risottoIn a small pot add 2 oz of butter. Sweat the onions until translucent. Add the rice and Sauté until all grains have turned to a pearl white color. Add the wine and cook until it evaporates. Add a 1/3 of the chicken stock stirring constantly until almost all the liquid is absorbed. Repeat the same procedure again twice and taste for seasoning and rice grain texture. The grains should be al dente. In a blender add the butternut squash pulp and 2 oz of chicken stock. Blend until smooth and season to taste. When the risotto is done add 1 cup of the squash mixture, 1 oz butter and the Parmesan cheese. Season to taste and reserve hot.

5 oz butter 1 small onion, diced 2 cups Carnaroli rice ½ cup white wine 1 ½ qts chicken stock 1 medium butternut squash, roasted & flesh removed¼ cup Parmesan cheese4 racks of rabbit, Frenched1 oz canola oil ½ lb oyster mushrooms 2 oz Cognac 1 cup veal demi glace 1 oz heavy cream 1 oz truffle butter salt and pepper to taste1 small fresh truffle, sliced thin

Roasted Rack of Rabbit, Butternut Squash Risotto, Oyster Mushrooms, Truffle Sauce

Biltmore Executive Banquet Chef

Nick Mastrascusa

BiltmoreEspresso Martini1 1/2 oz Vanilla Vodka

1 oz Illy Espresso

1/4 oz Godiva White

Chocolate Liqueur

1⁄4 oz Godiva Dark

Chocolate Liqueur

1⁄4 oz Kahlua

Brew one shot of espresso and allow

to cool. Combine over ice with Vanilla

Vodka, White and Dark Godiva Liqueurs and

Kahlua. Shake vigorously and strain into a

chilled martini glass. Garnish with espresso

beans floated on top.

For the rabbitSeason the rabbit with salt and pepper. Heat up a sauté pan on high and add 1 oz of the canola oil. Carefully add the rabbit and brown well on both sides. When beautiful and golden brown remove in to a plate and cover with foil.

For the mushroomsIn the same pan were the rabbit was cooked add 2 oz of butter and sauté the mushrooms until cooked and dark brown. Season to taste and remove from the pan and reserve hot in the same plate with the rabbit.

For the sauceIn the same pan where the mushrooms were cooked add the Cognac and reduce by 2/3. Add the veal demi glace ad bring to a high simmer. Turn the temperature down to a low simmer and add the heavy cream. Season to taste and finish the sauce whisking the truffle butter.

To servePlace a spoon full of the risotto in the center of each plate. Arrange some of the mushrooms on top of the risotto. Place the Rabbit on top of the mushrooms. Spoon the sauce around the plate and garnish with fresh truffles.

Designer Mario Echeverria & wife Bobbie share a few of their favorite thingsBiltmore members since: 1994. We have watched our niece Yvonne Roberts create & grow the Cellar Club into what it is today, always fi nding ways to improve the experience.

Favorite aspect of Biltmore life: We can’t say enough about the environment, its history, the special events and the relationships we have created. We especially enjoy the interactive luncheons-- it’s fun to be surrounded by others who enjoy great food and wine.

Favorite aspect of life: Not knowing what’s next.

A great getaway is: 5000 feet above the clouds at The Swag, an inn in the Smoky Mountains in North Carolina.

The ultimate Sunday would be: Having breakfast in Barbados on the wrap-around balcony overlooking the turquoise water. Lunch on the beach and a candle-lit dinner at the oceans edge at sunset. Taking the time to refl ect on all of the blessings that God continues to provide.

Our idea of “fun”: Taking some time for a little getaway to Canyon Road (Art Galleries) in Santa Fe, seeing the yellow Aspens in Grand Teton (Jackson Hole), or skiing in the Colorado Rocky Mountains.

Our idea of beautiful: Finding the inner beauty in people. Beauty is something that can be seen through the eyes not always with the eyes.

Great design is: The understanding that a successfully designed space is one that has a specifi c purpose. Each space must echo a subtle yet defi nitive message that clearly and simply emphasizes the cohesiveness and unity of the environment. Our design fi rm, Echeverria Design Group, specializes in retail and commercial architecture and space planning for over 20 years.

Our heroes: We are each others’ heroes. We have been with each other 24/7 since we married, including the building of our design fi rm.

Our guilty pleasures: Dark chocolate, Christmas ornaments and orchids.

Favorite holidays: Thanksgiving and Christmas. Because you get to spend quality time with friends and family. New Year’s is also exciting because of the anticipation of what the new year will bring.

The perfect guests to share the perfect bottle of Champagne with us on New Year’s Eve:All of our friends are important – like the facets of a diamond, how can we say that one is better than the other?

Our shared New Year’s Resolution: Take a longer vacation. Go to the Chelsea Garden Show in May.

LIVE A LITTLE

RESERVATIONS305.913.3200

OPEN DAILY6:30 AM TO 10:30 PM

CHEF’S COOKBOOK

Chocolate Candy Orange Timbale with Strawberry Carpaccio and Balsamic Reduction

Biltmore Executive PastryChef Marcos Gonzalez

MEMBERS & AFICIONADOS

Serves 8

Ingredients:

For the Chocolate/Orange Timbale 1 qt. whipping cream1 lb dark chocolate3 oz candied orange peel

For the Strawberry Carpaccio3 pt fresh, stemmed strawberries

For the Balsamic Reduction10 oz balsamic vinegar3 oz granulated sugar

Preparation:

For the Chocolate/Orange Timbale:Melt chocolate over a bain-marie and set aside.Whipped cream until soft peaks, fold into melted chocolate to incorporate, then add candied orange peel. Pour mix into a timbale mold and chill to set.

For the Strawberry Carpaccio:Slice the strawberries paper-thin, length-wise.

For the Balsamic Reduction:Place the balsamic and sugar in a small pan at low temperature and reduce to a syrup.

To Assemble:Place the thin sliced strawberries in the center of each plate, place the chocolate timbale on top and drizzle the balsamic on the strawberries. Garnish with chocolate shavings, if desired.

Echeverria Design Group Owners Mario & Bobbie Echeverria

PREMIUM WINES

SUMPTUOUS BREEZES

UNFORGETTABLE EATS

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

FRIDAY – SATURDAY 6:00 PM TO 11:00 PM

Rated “Finest Overall” Restaurant at 2006 South

Florida Dining Awards

Philippe RuizPalme d’ Or Chef de CuisinePalme d’ Or Chef de Cuisine

★★★★“Exceptional” -Miami Herald

Philippe RuizPhilippe Ruiz

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Please visit Biltmorespa.com or call 305.913.3187

A“Leading Spa”

of the World

Relax with that special someone while enjoying an aromatherapy massage for two. Share this romantic experience in the comfort of our luxurious couples’ treatment room

AquaticsBelly DancingBody SculptingBoot CampCircuit TrainingJust SweatKarateKick boxing

MeditationPilatesStretchThai ChiYogaZumbaSpinningand 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

SEEN AT THE SCENE

Interactive Luncheon featuring Chef Alex Patout of Christabelle’s1. Chef Alex Patout with Chicken and Sausage Gumbo 2. Citibank and customers, Patricia Cadavid, Thereza Teixeira, Gustavo Vidal, Lula Folgosa, Sonia Gonzalez and Claudia Castano 3. Biltmore member 4. Lissette Cooper and guests 5. Biltmore Premier Member with Chef Alex Patout 6. Frank and Jennifer Ruiz 7. Michelle Pivar, Jack Barr, Linda Terry, Ed Navarro, Jennifer Kila, Craig Thompson, and Hadley Williams 8. Marilyn Hernandez

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• Offering over 80 fi tness classes each week• Membership includes full pool access • Expansive weight room with Precor equipment • Cardio Theatre monitors• Johnny G Spin bikes

Call for

Holiday & Valentine’s Gift Packages

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Annual Beers of the World Tasting

1. Beers of the world 2. Biltmore members 3. Eddy Rodriguez and guests 4. Kevin Chan and guest Alina 5. Monika Boehm & Cellar Club member 6. Biltmore guests 7. Michael Lorion, Mel Meinhardt & guest 8. Cellar Club guests 9. Premier members 10. Premier members

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Photography: Patty Daniels Town & Country Studio (www.townandcountrystudio.com)

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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.

TUESDAY

Aging Well Seminar hosted by Bonnie Mackey, PhD, Health Advocate-Educator

Rejuvenation: Skin from the Inside OutLearn about natural ways to restore vitality to your skin — and enjoy youthful skin at any age! Dr. Mackey reveals why skin care is more than skin deep and offers offer insightful guidance on lifestyle choices that have a beneficial impact on your skin and overall health.

7pm, Merrick Amphitheatre Premier & Cellar Club Members $15, Non-members $30RSVP a Must 305-913-3203 orwww.thecellarclub.com

WEDNESDAY

Argentinean Wine Theme Dinner

The legendary Terrazas de Los Andes achieved its name from the varietal-specific terraces in Mendoza on which the grapes are harvested, to attain their optimal viniferous essence. Wines from Terrazas de los Andes will be masterfully paired, by Sommelier Sebastien Verrier, to Chef de Cuisine Benjamin Rottkamp’s exclusive menu

7pm, 1200 Courtyard GrillPremier & Cellar Club Members $59, Non-members $75RSVP a Must 305-913-3203 orwww.thecellarclub.com

SATURDAY

Interactive Culinary Demonstration & GH Mumm Champagne Luncheon featuring Chef Tung Nguyen of Hy Vong

Learn the fine art of Vietnamese cooking from South Florida’s leading Vietnamese chef at the Cellar Club’s last Saturday luncheon of 2006. What better way to celebrate the holidays?

12 noon, Country Club BallroomPremier & Cellar Club Members $48, Non-members $60RSVP a Must 305-913-3203 orwww.thecellarclub.com

TUESDAY

Annual Biltmore Members’ Holiday Fête featuring 2005 Latin Grammy Nominated Locos Por Juana and South Beach DJ Pierre Zonzon

Feast on select wine and spirits and a dazzling array of world cuisine as the Cellar Club wraps up another bountiful year and celebrates new beginnings for 2007. Soak up the sounds of the 2005 Latin Grammy Nominated Locos Por Juana and South Beach DJ Pierre Zonzon.

7pm, Country Club BallroomComplimentary to Premier & Cellar Club Members, Guests $30RSVP a Must 305-913-3203 orwww.thecellarclub.com

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Washington State Wine Theme Dinner

Known for its highly acclaimed Chardonnay, Riesling, Merlot and Cabernet, Chateau Ste. Michelle receives some of the highest accolades in the industry. Join Chef de Cuisine Philippe Ruiz and Palme d’Or Manager Sebastien Verrier for this perfectly paired new world vinicultural experience.

7pm, Palme d’OrPremier & Cellar Club Members $89, Non-members $109RSVP a Must 305-913-3203 orwww.thecellarclub.com

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

27WEDNESDAY

French Consulate to Honor Chef Philippe Ruiz

Cellar Club and Premier members, members of the French consul and press are invited to raise a glass to Palme d’Or Chef de cuisine Philippe Ruiz.

6pm–8pm, Alhambra BallroomComplimentary to Premier & Cellar Club Members RSVP a Must 305-913-3203 orwww.thecellarclub.com

SEEN AT THE SCENE

Interactive Luncheon featuring Chef Stephane Becht of Blue Door at Delano1. Biltmore member 2. Aida & Ramon Pacheco, Liana, Karina, Alex & David Luty, Diane & Tony Seker 3. Vicki Topt & Denise Capo 4. Biltmore guests 5. Chef Becht, Karina Luty & Tony Seker 6. Lauren Smith & Mel Meinhardt 7. Cellar Club guest 8. Theresa McQueen, Biltmore Fitness Center Director 9. Barbara & Cady Wright 10. Verna Hume, Marilyn Caputo, Jacque O’Rourke & Jayne Flynn 11. Biltmore guest

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WEDNESDAY

South African Wine Theme Dinner

Sample food and wine from one of the gastronomic world’s rising stars- where the best of traditional Old World winemaking meet favorable weather conditions and sense of innovation from New World wine regions. Menu and wine pairing by 1200 Chef de Cuisine Benjamin Rottkamp and Sommelier Sebastien Verrier. 7pm, 1200 Courtyard GrillPremier & Cellar Club Members $59, Non-members $75RSVP a Must 305-913-3203 orwww.thecellarclub.com

SATURDAY

Interactive Culinary Demonstration & Laurent-Perrier Champagne Luncheon featuring Chef Philippe Ruiz of the Biltmore

Join the legendary Palme d’Or Chef de Cuisine for a fascinating and sumptuous interactive luncheon as we kick-off the new year. 12 noon, Granada BallroomPremier & Cellar Club Members $48, Non-members $60RSVP a Must 305-913-3203 or www.thecellarclub.com

TUESDAY

Regions of Spain Wine Tasting

Sample Spain’s most distinctive bottles with fellow members, and dance to the eclectic sounds of DJ Pierre Zonzon.

7pm, Country Club BallroomComplimentary & Exclusive for Premier & Cellar Club Members RSVP a Must 305-913-3203 orwww.thecellarclub.com

WEDNESDAY

French Wine Theme Dinner

Take a culinary tour of France’s most diverse and exciting wine producing regions. Menu and wine pairing by Chef de Cuisine Philippe Ruiz andSommelier Sebastien Verrier.

7pm, Palme d’OrPremier & Cellar Club Members $89, Non-members $109RSVP a Must 305-913-3203 orwww.thecellarclub.com

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TUESDAY

Aging Well Seminar hosted by Bonnie Mackey, PhD, Health Advocate-Educator

Whole Person Health: 7 Tools for Fine TuningDo you feel like you are running on empty? Then it’s time to schedule a tune-up for your health! Dr. Mackey delivers the keys to unlock the restraining forces that create imbalance in your body, mind and spirit, allowing you to shift from a static, existing state to a dynamic, living state.

7pm, Merrick Amphitheatre Premier & Cellar Club Members $15, Non-members $30RSVP a Must 305-913-3203 orwww.thecellarclub.com

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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.

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WEDNESDAY

New Zealand Wine Theme Dinner

Don’t miss this opportunity to savor award-winning wines from New Zealand’s rising star. Menu and wine pairing by 1200 Chef de Cuisine Benjamin Rottkamp and Sommelier Sebastien Verrier. 7pm, 1200 Courtyard GrillPremier & Cellar Club Members $59, Non-members $75RSVP a Must 305-913-3203 orwww.thecellarclub.com

TUESDAY

Aging Well Seminar hosted by Bonnie Mackey, PhD, Health Advocate-Educator

Stress for SuccessDiscover how to transform stress into strength. Learn about the different types of stress, stressors and responses to stress as Dr. Mackey sheds light on this important topic affecting our daily lives. Calm down, check it out, and practice safe stress!

7pm, Merrick Amphitheater Premier & Cellar Club Members $15, Non-members $30RSVP a Must 305-913-3203 orwww.thecellarclub.com

SATURDAY

South Beach Wine & Food Festival Barilla Interactive Cooking Lunch with Chef Rocco DiSpirito

Don’t miss superstar chef/author/media personality Rocco DiSpirito for this exciting Interactive Luncheon.

12 noon, Country Club BallroomPremier & Cellar Club Members purchase discounted tickets Call 305-913-3203 FOR A LIMITED TIME ONLY

SUNDAY

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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.

THURSDAY

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9FEBRUARYC A L E N D A R O F E V E N T S

Britto at the Biltmore: Australian Wine Tasting and Romero Britto Sculpture Exhibit1. Romero Britto sculpture 2. Cellar Club members 3. Romero Britto Sculpture 4. Pablo Annovelli, Katherine Munoz & guest 5. Biltmore Premier members 6. Manuel Estrela & guests 7. Don Manson & Karen Lanahan 8. Monika Boehm & Simone Teran 9. Biltmore Premier members 10. Manny & Julie Diaz, Rosaura & Oscar Echegaray 11. Biltmore Premier members

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Interactive Luncheon featuring Chef Tim Keating of the Biltmore1. Frank & Gloria Rodriguez 2. Maya & Aviv Tzur 3. Cellar Club guests 4. Yvonne Stokoe & guest 5. Rod-erick Jacobs & Samantha Williams 6. Stuart & Vira Bernstein & guests 7. Thomas Shopay & Cherry Oliver 8. Cellar Club guest 9. Maria Pinillos & Rina Quijada 10. Cellar Club guests 11. Barbara Luban, Charles Hill & Monica Faraldo-Hill

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Britto at the Biltmore: Laurent-Perrier Champagne Reception & Romero Britto Serigraph Exhibit1. Romero Britto Serigraph 2. Tim Gallagher, Gerri Wheeler, Ross Young & guest 3. Renee Belair, James Herrera & guestscallops 4. Cellar Club members 5. Manny & Julie Diaz and guests 6. Ken Chan & guests 7. Brenda Earl & Biltmore Premier members 8. Biltmore Premier members 9. Eva & Henry Ballester & guest

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20TUESDAY

ICON Estates Around the World Wine Tasting

Join fellow members for a tour around the world with Icon Estates. Featuring stellar portfolio selections from Napa Valley, Italy, New Zealand and Australia. A truly special opportunity to sample some unforgettable varietals.

7pm, Granada BallroomComplimentary & Exclusive for Premier & Cellar Club Members.RSVP a Must 305.913.3203 or www.thecellarclub.com

South Beach Wine & Food Festival Barilla Interactive Cooking Lunch with Chef Michael Chiarello

Rub elbows with world renowned restaurateur and television personality Michael Chiarello.

12 noon, Country Club BallroomPremier & Cellar Club Members purchase discounted tickets Call 305-913-3203 FOR A LIMITED TIME ONLY

Annual Royal-Table Champagne Gala Winemaker Dinner

The Cellar Club invites you to its signature annual royal-table, black-tie Valentine’s gala dinner for an unforgettable evening of unparalleled style and taste. Be prepared to be dazzled by this year’s lineup of the finest from the legendary Champagne and a stunning six-course fare prepared by Biltmore’s own Culinary Team.

7:30pm, Granada BallroomPremier & Cellar Club Members $150pp, Non-members $225ppRSVP a Must 305-913-3203 or www.thecellarclub.com

Napa Valley Wine Theme Dinner

Experience the flavors of the emerging California coast with bright fruit expression and exceptional balance, as well as great depth and textures. Food and wine pairing by Chef de Cuisine Philippe Ruiz and Sommelier Sebastien Verrier. 7pm, Palme d’OrPremier & Cellar Club Members $89, Non-members $109RSVP a Must 305-913-3203 orwww.thecellarclub.com