F o o d & W i n e C a l e n d a r S p r i n g 2 0 1 0

Potato Moussel ine & Osetra CaviarPalme d’Or

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 Grey Goose Vodka2 1/2 oz Fresh Pineapple Juice1 oz Chambord Black Raspberry Liqueur

Combine Grey Goose Vodka, Chambord and pineapple juice into a shaker and shake vigorously. Strain into a martini glass. Garnish with an edible flower.

Sip and enjoy!

ExquisitE italian CuisinE GrillEd spECialtiEs

Breakfast • Lunch • Dinner Reservations

305.445.8066 ext. 2407

French Martini

Honig, Sauvignon Blanc, 2007Napa Valley, California

Since 1981, Honig Vineyard & Winery has been a family-owned business established in Rutherford, Napa Valley. The winery practices sustainable farming by incorporating solar power, owl boxes for pest control, pomace composting, recycling and other environmentally friendly practices.

A blend of 99% Sauvignon Blanc and 1% Semillon, the 2007 Sauvignon Blanc showcases perfectly balanced grapefruit and melon aromas and flavors, accented by lime and mango notes. A round mid-palate is followed by a vibrant, crisp, lingering finish.

This food-friendly Sauvignon Blanc is ideal with fish, calamari, shrimp, charcuterie, chicken, goat cheese and dishes that contain citrus juices and herb seasonings.

ExtEnsivE WinE sElECtions

From around thE World

Zagat’sHigHest scoring restaurant

Miami ~ Coral Gables

e

Modern French Cuisine Chef Philippe Ruiz

Reservations305.445.8066 ext. 2411

Master Chef Series Signature Hands-on Classes

Team Building Classes Corporate/Private EntertainingWedding Party Cooking Classes Private Couples Cooking Classes

Private Cooking Classes Children’s Parties, Summer Camp

and much more...

Information & Reservations305.913.3131 or www.biltmorehotel.com

C H E F ’ S CO O K B O O K

Serves 4

Ingredients

6 oz heavy cream8 oz white chocolate, chopped 2 sheets gelatin dipped in ice cold water until softened or1 teaspoon powered gelatin mixed with 5 oz cold water 8 oz whipped cream 4 oz guava paste1 cup diced papaya and mango4 scoops mango sorbet

White Chocolate MousseMango Sorbet

Preparation

Place white chocolate pieces in a bowl. Bring heavy cream to a boil and pour over chocolate, stirring well until chocolate is melted and smooth. Add gelatin, stir and allow to cool down. Once cooled, incorporate whipped cream into mixture and place in a round or square mold. Store in refrigerator until it sets. When mousse is set, unmold and spread a thin layer of guava paste on both sides.

Presentation

To serve, place mousse on plate and decorate with pieces of fresh papaya and mango. Use pyramid mold for mango sorbet and serve.

M E M B E R S & A F I C I O N A D O S

Donald & Marie Gordon - Members since 2008

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

We are recently retired so our membership is focused on fun! We joined primarily for golf and have become frequent diners at Fontana Grill, where we enjoy bringing our friends to dine in the Wine Room. Palme d’Or is our favorite “special occasion” restaurant.

What are some of your favorite travel destinations when you want to “get away?”

We don’t find the need to “get away” because we reside in two fabulous places: winter in Key Biscayne and summer in Northern California. Carmel is one of our favorite places for art, golf, cuisine and wine. While we enjoy the Caribbean and Italy, our first love is exploring our own beautiful country.

As wine enthusiasts, what are your favorite wines?

We have a preference for Pinot Noir from both the Russian River Valley (California) and the Willamette Valley (Oregon). Our temperature-controlled cellar in California contains approximately 200 bottles and we also have 50 bottles here in Florida.

Do you have a favorite cuisine or food item?

Our favorites are Italian and French, as well as seafood from both coasts. While on the East Coast we enjoy Stone Crabs, Yellowtail Snapper and Grouper. On the West coast we have Dungeness Crabs, Wild Salmon and Halibut.

Is there a particular personal interest that plays a role in your life?

Our personal leisure is focused on golf. Two of our favorite courses are in California: Poppy Hills in Pebble Beach and The Ocean Course in Half Moon Bay. It is quite interesting to watch the fog roll in while completing a round, and trying to locate each green in the midst of it.

What would you say is your one true shared passion?

We are blessed to have two wonderful children and four awesome grandchildren, which are scattered around the country in Los Angeles, Taos, Boulder and Chicago. We are anxiously awaiting another grandchild.

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

Our most recent memorable experience was the New Year’s Eve celebration at Palme d’Or, which we shared with friends. The cuisine was divine, the service unsurpassed, and the room ambiance was perfect. We ushered in the New Year with a Champagne toast and a dramatic display of fireworks from the second floor terrace.

Do you support any charitable causes?

Yes! And we believe that everyone who is able should support the many organizations that provide services for those in need. We support St. Jude’s Children’s Research Center (www.stjude.org), National Breast Cancer Foundation (www.nationalbreastcancer.org), Make-A-Wish Foundation (worldwish.org), Doctors Without Borders (doctorswithoutborders.org) and the American Society for the Prevention of Cruelty to Animals (www.aspca.org).

E X C I T I N G H A P P E N I N G S

Champagne Perrier-Jouët Reception Romero Britto Art ExhibitionTuesday, April 20

World-renown neo-pop wall decorator, painter, serigrapher, and sculptor Romero Britto combines elements of cubism, pop art and graffiti in his contemporary artwork. A native of Recife, Brazil, Britto moved to Miami in the 1980s where he set up a permanent studio. His art has been exhibited in galleries and museums

across five continents, including the Louvre in Paris. Britto also supports over 200 charitable organizations through The Britto Foundation. Meet Romero Britto and view an outstanding exhibition of his artwork while enjoying Champagne Perrier-Jouët to a musical backdrop by DJ Guillo Cartaya. See Calendar for Details.

Viva Tequila! Cinco de Mayo TastingWednesday, May 5

Celebrate Mexican-style at this lively, festive event while sampling tasty appetizers and a variety of Tequilas, straight or in a choice of cocktail preparations. Discover the elegance of fine Tequila, whose production is overseen under strict rules by Mexico’s Tequila Regulatory Council. Tequila is made with the Blue Agave plant, which is hand-harvested and can only be grown within specified regions in Mexico, mostly in the state of Jalisco. Join us for a memorable Tequila tasting as DJ Guillo Cartaya sets the pulse with upbeat tunes to mach the occasion. See Calendar for Details.

Interactive Champagne Perrier-Jouët Luncheon with Chef Sean Brasel of Meat Market, South BeachSaturday, April 10

Colorado native Chef Brasel, former Executive Chef at Touch in South Beach, offers “modern grill cuisine” at the new restaurant concept, Meat Market, a glamorous take on the traditional steak house. Meet Chef Brasel and prepare his delectable dishes at your own table while sipping Champagne Perrier-Jouët. See Calendar for details.

Interactive Champagne Henri Abelé Luncheon with Chef David Rodriguez of Oriente at Costa d’Este Resort, Vero BeachSaturday, March 13

A graduate of the Culinary Institute of America, Chef Rodriguez pairs gourmet Cuban cuisine with influences from Spanish, Latin, and Creole traditions at Oriente, the restaurant at Costa d’Este resort owned by Gloria and Emilio Estefan. Indulge in Champagne Henri Abelé while cooking up an imaginative lunch guided by Chef Rodriguez. See Calendar for details.

Interactive Champagne Deutz Luncheon with Chef Michelle Bernstein of Michy’s, MiamiSaturday, May 8

At Michy’s, husband and wife team David Martinez and Michelle Bernstein use seasonal ingredients from local farmers and fishermen to create whimsical bistro dishes. Don your apron and sip Champagne Deutz as you prepare a lunch guided by award-winning Chef Michelle Bernstein. See Calendar for details.

SEEN AT THE SCENE

Champagne Veuve Cl icquot Gala Dinner

Gala Champagne

Lily Tapia & Miguel Alonso Charlotte & Len Prescott Dana & Luis Messianu

Sharon & Fred Fox

Katy & Frank Albarracin

Amanda & Mario Garcia

Diether Bohn & Brandi Prescott-Bohn

Mirta & Richard Mendez

Maritza & Robert Jacobson

Cyril Brun, Yvonne Roberts & Dennis Doucette

WEDNESDAY

Argentina Wine Theme Dinner

Enjoy an evening featuring the vibrant land of Tango and Gauchos. Discover premium wines from Argentina perfectly paired with a menu specially prepared for this occasion by Chef Camia.

7pm, FontanaMembers $79, Non-Members $99Resort Guests $99Attire: Business CasualRSVP: 305.913.3203 or www.thecellarclub.com

SATURDAY

Interactive Champagne Henri Abelé Luncheon with Chef David Rodriguez of Oriente at Costa d’Este Resort, Vero Beach

Indulge in Champagne Henri Abelé while cooking up an imaginative lunch guided by Chef Rodriguez, who pairs gourmet Cuban cuisine with influences from Spanish, Latin, and Creole traditions.

12 Noon, Alhambra BallroomMembers $52, Non-Members $65 Resort Guests $65Attire: Brunch ChicRSVP: 305.913.3203 or www.thecellarclub.com

249 13

M a r c hC A L E N D A R O F E V E N T S

TUESDAY

Distinct Appellations of Sonoma Wine Tasting

To the tunes of DJ Guillo Cartaya, stroll and sip a variety of premium wines from a range of appellations reflecting Sonoma’s unique climate and soil conditions influenced by cool nights and temperate days.

7pm - 8:30pm, Country Club BallroomComplimentary to Members Non-Members $25Resort Guests $25Attire: Business Casual RSVP: 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. Guests must be accompanied by a member.

The information provided herein is subject to change without notice.

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 . . .

WEDNESDAY

Alsace Wine Theme Dinner

Savor the versatility and food friendly attributes of select wines f rom France’s Alsace region, matched by delectable dishes created by native French Chef Ruiz, with exceptional service by Palme d’Or staff.

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

31

SEEN AT THE SCENE

Interactive Champagne Luncheons

Danielle Liagi & ?

Chef Fabrizio Innocenti & Biltmore Members

Premier Members, Patricia Castellanos & Tom Cornish

Chefs Philippe Ruiz & Roly Cruz-Taura Chefs Marco Stable & Stefano FrassinetiSophia Spackova & Steven Edelstein

Biltmore Premier Member Biltmore Premier Members

Danielle Liagi & Ani PinkertLula Folgosa & Raquel Varela

THURSDAY

Old World vs. New WorldWine Tasting

It’s the War of the Wines! Join us for a memorable tasting set to the rhythm of DJ Guillo Cartaya, as you compare and contrast New Word wines versus wines from Europe. Which side will win? Judge for yourself!

7pm – 8:30pm, Country Club BallroomComplimentary to Members Non-Members $25 Resort Guests $25Attire: Business CasualRSVP: 305.913.3203 or www.thecellarclub.com

8 1410SATURDAY

Interactive Champagne Perrier-Jouët Luncheon with Chef Sean Brasel of Meat Market, S. Beach

Sip Champagne Perrier-Jouët while preparing a delicious lunch at your table with fellow attendees as Chef Sean Brasel of Meat Market demonstrates his featured specialty dishes on stage.

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

TUESDAY

Champagne Perrier-Jouët & Romero Britto Art Exhibit Meet, greet and view an outstanding exhibition of artworks by world renown Brazilian artist Romero Britto while sipping Champagne Perrier-Jouët to a musical backdrop by DJ Guillo Cartaya.

7pm – 8:30pm, Country Club BallroomComplimentary to Members Non-Members $25 Resort Guests $25Attire: Business CasualRSVP: 305.913.3203 or www.thecellarclub.com

20

WEDNESDAY

Piedmont Wine Theme Dinner

Treat your palate to authentic Italian fare prepared by native Italian Chef Mario Camia, perfectly matched with a selection of hand-picked white and red wines from Italy’s premier wine-producing region.7pm, FontanaMembers $79, Non-Members $99 Resort Guests $99Attire: Business CasualRSVP: 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. Guests must be accompanied by a member.

The information provided herein is subject to change without notice.

Join the Cellar Club Electronic Mailing list today at www.thecellarclub.com and click on the subscribe link.

28WEDNESDAY

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.

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

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

A p r i lC A L E N D A R O F E V E N T S

SEEN AT THE SCENE

Clara & Abdel Morales, Mirna & Pablo Arteaga

Alex Loynaz & Christy Incera

Mirian Guanche & Julie Diaz

Jose & Sylvia Vidal, Lourdes & Armando Aldereguia

Alejandro & Elizabeth Diaz Irma Middleton, Millie Couto, Rosana CordovezLula Forgosa & Stan Janasta

Members Hol iday Party

Alex & Isa Quevedo

WEDNESDAY

Viva Tequila! Cinco de Mayo Celebration

With tunes by DJ Guillo Cartaya setting the pulse, celebrate Mexican-style at this festive 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 MembersNon-Members $25 Resort Guests $25Attire: Business CasualRSVP: 305.913.3203 or www.thecellarclub.com

5 8SATURDAY

Interactive Champagne Deutz Luncheon with Chef Michelle Bernstein of Michy’s, Miami

Don your apron and s ip Champagne Deutz whi le preparing whimsical bist ro dishes guided by Chef Michelle Bernstein, a winner on the Food Network’s Iron Chef America, and owner of several award-winning restaurants.

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

WEDNESDAY

Napa Wine Theme Dinner

Enjoy a selection of premium white and red wines from the appellation that placed American wines at the top of the worldwide stage, served with specialty dishes prepared by Chef Camia for this event.

7pm, FontanaMembers $79, Non-Members $99 Resort Guests $99 Attire: Business CasualRSVP: 305.913.3203 or www.thecellarclub.com

WEDNESDAY

Pacific Northwest Wine Theme Dinner

Pamper your palate to select Oregon and Washington wines from vineyards sharing the same latitude as the French wine regions of Bordeaux and Burgundy, matched by stellar dishes created by Chef Ruiz.

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

26

12

K e e p I n M i n d . . .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. Guests must be accompanied by a member.

The information provided herein is subject to change without notice.

Join the Cellar Club Electronic Mailing list today at www.thecellarclub.com and click on the subscribe link.

C A L E N D A R O F E V E N T SM a y

From The Desk of Yvonne RobertsPREMIER & CELLAR CLUB DIRECTOR

CELLAR CLUB A social & diverse package of Biltmore amenities, privileges & special events.

Food, Wine & Leisure L i festy le…

ComplimentaryValet Parking • Quarterly Champagne Reception Monthly Wine Tasting • Waived Corkage Fee** Spirit Tastings & Seminars • Quarterly Newsletter Monthly Direct Billing Privileges • Monthly Credit Card Billing • No Minimum Spending Required • Online Concierge Services 20% SavingsPalme d’Or, Fontana, Cascade & 19th Hole* Restaurants Monthly Wine Theme Dinners in Palme d’Or & Fontana Sunday Champagne Brunch* • Cellar Club Bar featuring 100 Wines-by-Glass, Biltmore Bar & Boules Poolside Bar • Afternoon Traditional Tea • Organic Juice Bar Spa Treatments • Poolside Cabanas • Logo Shop & Boutique

Preferred Member RatesInteractive Champagne Luncheons with Guest Chefs Royal-Table Gala Winemaker Dinners • Biltmore Culinary Academy • Majestic Limousine Services • GableStage at the Biltmore

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

PREMIERIn addition to Cellar Club privileges, Premier members enjoy a comprehensive wellness & fitness program.

Health & Wel lness. . .

Fitness Center10,000 sq. ft State-of-the-Art facility 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’ Events

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

GOLFAs Biltmore’s ultimate club package, the Golf Membership upgrade offers ALL the benefits of Premier Membership plus special access to Biltmore’s legendary Signature Golf Course and Clubhouse.

For Membership 305.913.3230 *Parties of 8 or less

**Exclusive to wines not on Biltmore wine listMust be 21 to attend Cellar Club events

It’s Not Just a Membership...

It’s a Lifestyle!

Vis i t us onl ine www.thecellarclub.com

M E M B E R S H I PP A C K A G E S

All That JazzBiltmore is an oasis to immerse yourself and enjoy special moments that will last a lifetime. To elevate your experience at the Biltmore resort, we now serve up an infusion of Jazz to heighten the senses and impart a vibrant pulse to your soul. Mix and mingle at Biltmore Bar with live Jazz on “What’s Hip Wednesdays” featuring unique cocktails, a new creative bar menu, Neiman Marcus modeling show, raffle and “Strike A Pose” contest. Every Thursday, enjoy live Brazilian Bossa Nova poolside at Cascade as you sway to music under the stars while sipping our signature mojitos. On Friday and Saturday nights, cocktails flow and conversation bubbles at Biltmore Bar, featuring live Jazz in a timeless setting. Experience the vibe of Biltmore’s global sounds and raise a glass to celebrate the music in our lives.

Cheers!

Creative Director: Yvonne Roberts • Editor: Athena Yannitsas @ Global Gig Graphics: James Carraway • S i lv io Estrel la • Kel ly Wal l

Photography: E i leen Escarda • Eduardo Ford • Photo Editor: Tony Espinosa phone: 305.913.3203 • fax: 305.913.3156 • e-mai l : cheers@thecel larclub.com