Fall newsletter 2009

F o o d & W i n e C a l e n d a r F a l l 2 0 0 9

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T A L K A B O U T W I N E A N D S P I R I T S

Beaux Frères, Pinot Noir , 2005 The Beaux Frères Vineyard

Ribbon Ridge, Oregon

Wine author, critic and Wine Advocate publisher Robert

Parker, Jr. is one of three owners at Beaux Frères Vineyard

and Winery. The vineyard and winemaking practices of

Beaux Frères have their roots in the philosophies of

organic and biodynamic farming, providing the purest

expression of Pinot Noir from a particular place and

time.

The 2005 bottling shows a dark ruby color with purple

highlights. Its extroverted nose reveals pure black

cherries, raspberries, and a hint of blackberries along

with earth and herb notes. In the mouth, the wine is

impeccably balanced, with extensive depth of fruit

lingering in the finish. Enjoy with duck, poultry, beef,

tuna or salmon and mushroom-based dishes.

Classes offered include:Signature Hands-on Class • Master Chef Series • Team Building Classes • Corporate/Private Entertaining • Wedding Party Cooking Class • Private Couples Cooking Class • Private Cooking Class Kids Summer Camps • Kids Birthday Parties

2 oz. Grey Goose Vodka 1/2 oz. Chambord1 1/2 oz. Fresh pineapple juice Pour the Vodka, Chambord, and pineapple juice into a shaker filled 3/4 with cracked ice.

Shake and strain into a chilled martini glass.

Orchid flower for garnish

Sip and enjoy!

For further information call 305.913.3131

or via website:

www.biltmorehotel.com

Biltmore Culinary Team

Biltmore French Martini

A recreational hands-on cooking school with classes for adults and children taught by the hotel’s acclaimed chefs. The 3-hour signature hands-on class holds up to 8 students and finishes with a meal comprised of recipes made in class.

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Zagat’s Highest Scoring Restaurant in Miami

C H E F ’ S C O O K B O O K

Langoustine Bouillon:Clean langoustines by separating heads and tails and deveining. Set aside. Cut carrots, celery and onion in cubes. In a heavy pot with 2 liters of water, place langoustines, vegetables, orange segments, cloves and bay leaf. Bring to a boil and cook on medium low heat for 20 minutes. Strain and reserve the stock. Keep langoustines. In a pan, sauté langoustines with olive oil, salt and pepper. Do not overcook. Reserve. Return stock to heat and add butter. Using a hand mixer, blend stock and butter on the surface until it foams. Keep on low heat.

Garnish:Roll out phyllo dough and cut rectangular pieces about 1”x 1”. Flash-fry the dough until crisp and light in color.

To Serve:Unmold scallop mousse from the ramekins and place in the center of a large pasta bowl. Top mousse with a langoustine, then cover the mold and langoustine with blended bouillon. Garnish with micro greens. Top langoustine with crisp phyllo and orchid. Serve very hot.

Chef Philippe Ruiz of Palme d’OrBon Appétit!

Serves 8

8 Maine scallops (U10)1 cup cream4 egg whites8 langoustines (or jumbo shrimp)1 orange, peeled and cut in segments2 carrots1 celery stalk1 onion 2 liters water 3 oz. butterPhyllo pastry1 bay leaf 2 cloves 1 oz. olive oil2 oz. micro greens Ground nutmeg, to tasteSalt and white pepper, to taste8 edible orchid flowers

Maine Scallop Mousse:Preheat oven to 300º. In a food processor, blend scallops and cream quickly until smooth. Season mix with salt, nutmeg and white pepper. Remove mix from food processor and place in a bowl. Reserve. In a separate stainless steel bowl, whip egg whites until slightly firm but not stiff. Fold egg whites gently into scallop mixture. Once combined, place mix into 1” buttered ramekins. Place ramekins in a high-sided baking dish, and fill pan halfway with hot water. Bake in oven for 10 to 15 minutes.

Exquisite Italian and Grilled Specialtiesby Chef Mario Camia

e

Extensive Wine List Showcasing Selections From Around The World

Exquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled SpecialtiesExquisite Italian and Grilled Specialties

“ HHHH ”

Open Daily 6:30am to 10:30pm Reservations: 305.913.3200

Tuesday–Thursday 6pm to 10:30pmFriday–Saturday 6pm to 11pm

eReservations: 305.913.3201

Chef Philippe Ruiz

Baked Scallop Mousse with Sweet Orange Bouillon

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Richard Kelley is Southeast Public Affairs Manager at Toyota Motor Sales, U.S.A., overseeing communications and public affairs issues in Florida, Georgia, Alabama, North Carolina and South Carolina.

Zaira Chacin-Kelley is President of Efiza Business Solutions, Inc., a multi-business group based in Miami and Venezuela that provides high-tech equipment to the oil and construction industries.

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

Richard: If it’s just for a few days, we head to the Keys or the Gulf Coast…Zaira is truly a beach girl. When we have more time, we visit family in Venezuela or France. We love Provence and plan to spend as many days there as our longevity allows. Then there is Chiang Mai, Thailand…pure magic and as far away from pressure as you can get. And I’m sure Zaira has penciled Tahiti and the Greek Islands into her planner for the near future.

As wine collectors, do you have a preference for any particular varietal or region?

Richard: Our tastes are remarkably similar. We both share a passion for California Pinot Noirs comprising about 20% of our cellar, which holds 200 bottles. I am also a fan of Bordeaux and Cabernet Sauvignon while Zaira covets Châteauneuf-du-Pape.

Zaira: Our cellar isn’t all red…our Chardonnays include Paul Hobbs, DuMol, Chateau Montelena and Dutton-Goldfield. Since we try to spend evenings cooking for each other as much as we can, we’ll usually pair and share a Côtes du Rhône, Shiraz blend or a Sauvignon Blanc with our meals.

Are you involved with any charitable organizations?

Zaira & Richard: We are involved with two wonderful organizations founded by the Jim Moran family: Deliver the Dream (www.deliverthedream.org) and the Youth Automotive Training Center (www.yatc.com). Both organizations are committed to rescuing lives and families.

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

Zaira: We treat the Biltmore as our second home. We were married in Coral Gables Congregational Church and held our wedding reception on the Biltmore Hotel’s back lawn. Richard: Zaira loves the Fitness Center and the instructors. She regularly attends classes each week while I have my golf dates on the Donald Ross course. We often entertain our friends at Fontana or Palme d’Or, and look forward to The Cellar Club’s Interactive Luncheons and Valentine’s Day Gala. For business entertaining, The Cellar Club is perfect for hosting our automotive media dinners and receptions…and when our Toyota Formula One driver, Jarno Trulli, is in town, we’ll catch breakfast or lunch at Fontana. The meals, the atmosphere and the staff are superb.

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

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

Masters of Florida Art Exhibit & Champagne Henriot ReceptionTuesday, November 17

Celebrate Florida’s rich heritage captured on canvas by The Highwaymen, Florida’s most talented native Impressionist artists. Sip Champagne Henriot, mingle with fellow members, and groove to the tunes of DJ Guillo Cartaya. See Calendar for Details

Zaira & Richard Kelley - Members since 2007


Chef David Bracha of The River Oyster Bar, MiamiChampagne Nicolas FeuillatteSaturday, September 5

Chef Govind Armstrong of Table 8, Miami, Los Angeles & New York Champagne HenriotSaturday, November 14

Prior to opening Table 8, Chef Govind worked with Wolfgang Puck, Joachim Splichal, and Michelin 3-star Juan Mari Arzak of Spain. Govind is the author of Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties, and is also a consultant chef to Air New Zealand. See Calendar for Details

I N T E R A C T I V E C H A M P A G N E L U N C H E O N S

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

Learn about...• Healthy Lifestyle Cooking Demonstrations• Mind, Body & Spirit in the Acupuncture Healing Journey• Radiant Health and Living Anxiety-Free in Stressful Times• Total Performance Golf• Acupuncture in the 21st Century• Health and Fitness Screening• Women’s Health and Well-Being• Healing Powers of Food• Acupuncture Facial Rejuvenation• Shared Experiences from The Other Side of the Needle...and much, much more!

Join us with your friends and family for this fun day experiencing acupuncture and healthy living through interactive exhibits, practical demonstrations, participatory classes, panel discussions, lectures and an extraordinary organic food and wine tasting -- all within the serene sophistication of the Biltmore. See Calendar for Details

First Annual Acufest: A Festival of Acupuncture & Healthy LivingSunday, October 4Acufest introduces diverse elements of acupuncture, spa, fitness and healthy lifestyle practices, all available in a world-class resort setting. Share and interact with nationally-recognized practitioners, speakers, and industry experts in the largest audience participation event of its kind.

Walk-Around Tasting...Sample a variety of Organic Food, Organic Wine and Herbal Elixirs

Participate in... • Tai Chi, Qi Gong, Chinese Yoga and Meditation classes• Visit the Interactive Acupuncture Exhibit Hall• Relax in the Feng Shui Lounge

www.acufest.com

Biltmore Executive Chef Roly Cruz-Taura, Coral GablesChampagne DeutzSaturday, October 10

Chef Roly held leading posts in Miami’s top restaurants, and was chef-owner of FIFTY Restaurant in SoBe prior to joining the Biltmore. Indulge in Champagne Deutz while you stir and sauté Chef Roly’s delicious dishes at your own table. See Calendar for Details

After completing culinary school, this native New Yorker burst on the Miami scene at 411 in South Beach and Fishbone Grille in Brickell Village. In 2003, Bracha opened The River Oyster Bar, offering a unique palette of American Progressive Cuisine. See Calendar for Details


SEEN AT THE SCENE

Wine & Spir i ts Tast ing

Enza & Diego Franco

Tere Sproul Ron Mittenzwei, Margarita Britto & Paco Cabana Silvia & Jose Vidal

Tania Segui & Michel Moreno

Alexandra Castro, Julio & Ivone Garcia

Shalini & Scott Buckel, Joanna Tewfik & Eric Nathal

Carlo & Jorgelina Precali

Jessica Varca & Jennifer Liehn-Pupo

Jim Weber, Haydee & Roland Martinez

Ernie Diaz, Luly Garcia & Tania & Bert Lopez


TUESDAY

Mediterranean Wine Tasting

Take your palate on a trip to the sunny Mediterranean, sampling a selection of wines from Italy, France and Spain to the vibrant tunes of DJ Guillo Cartaya.

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

SATURDAY

Interactive Culinary Demonstration & Champagne Nicolas Feuillatte Luncheon with Chef David Bracha of The River Oyster Bar, Miami

Don your apron, grab your spatula and cook up a storm of American Progressive Cuisine dishes led by Chef Bracha at this festive, hands-on luncheon featuring Champagne Nicolas Feuillatte.

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

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30WEDNESDAY

Chile Wine Theme Dinner

Enjoy a specialty menu of Chilean-inspired fare created by Chef Ruiz while sampling premium white and red wines from Chile’s finest vineyards, hand-picked for this occasion.

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

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

WEDNESDAY

Italian Wine Theme Dinner

Tantalize your taste buds with Italian dishes prepared by native Italian Chef Camia, perfectly paired with a selection of wines from renown Piedmont region producers.

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

Please reserve at least 2 businessdays in advance to help us betterserve you.

Must be at least 21 years of age toattend any Cellar Club Event.

Limit 2 guests per membership for all tastings and receptions.

The information provided herein issubject to change without notice.

Join the Cellar Club Electronic Mailinglist today at www.thecellarclub.comand click on the subscribe link.

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


SEEN AT THE SCENE

Interactive Champagne Luncheons

Coral Gables Senior High Culinary Students

Colleen Graham & Georgia Behar

Alain & Angie MartinezGabrille Beretta & Chere Wilkerson

Doreen Colondres & Marian Castro

Susan Schoenemeyer & Marcel Haupt

Sandor Hernandez & Idania Hernandez

Jeanette Slesnick,Yvonne Roberts, Mercy Vera & Mayor Don Slesnick

Chris Suarez & Larry Behar

Lorena Ball, Claudia Arebalo & Gabriela Arebalo


TUESDAY

South American Wine Tasting

Stroll, sample and sip at this lively event infused with South American sabor, featuring premium white and red wines from Chile and Argentina, accompanied with a music mix by DJ Guillo Cartaya.


October

4

14

6SATURDAY

Interactive Culinary Demonstration & Champagne Deutz Luncheon with Chef Roly Cruz-Taura, Executive Chef, Biltmore Hotel, Coral Gables

Biltmore’s own Chef Roly leads this fun, festive and flavorful cooking demonstrat ion. Cook along with fellow members and enjoy a self-made luncheon accompanied by Champagne Deutz.


WEDNESDAY

Napa Wine Theme Dinner

Enjoy an eclectic selection of wines from the appellation that placed America at the top of the worldwide wine stage, matched with specialty dishes prepared by Chef Ruiz for this event.

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

28WEDNESDAY

Washington Wine Theme Dinner

Experience the unique varietal styles of premium wines from Washington, the nation’s second largest wine producing state, matched by delectable dishes created by Chef Camia.

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





Join the Cellar Club Electronic Mailinglist today at www.thecellarclub.comand click on the subscribe link.


SUNDAY

First Annual Acufest: A Festival of Acupuncture & Healthy Living

Bring your friends and family to this fun, day-long event featuring acupuncture and healthy living. Meet, greet and interact with nationally-recognized practitioners, guest speakers and wel lness industry experts.

11am – 5pm, Country Club Ballroom & Biltmore Conference Center of the AmericasMembers $15, Non-members $25 At the Door: Members $25, Non-Members $35Attire: Zen CasualFor tickets: www.acufest.comFurther information: 305.913.3203 or www.thecellarclub.com

Change Pic


SEEN AT THE SCENE

Nathan Jacobson & Ysabel Aymerich

Champagne Art Exhibits

Marisol Zinghini & Diane Vecchio

Greta Moreno & Rosa Fernandez

Carmen & Eduardo Melo

Joanna Tewfik & Casandra Smith

Randy Trogler & Pamela Moskivich

Ruth & Michael Lewanski

Jonathan Gonzalez & Vanessa Waddell

Jackie Delphus, Christina Liviero & Erika Silva


TUESDAY

Big Bold Reds Wine Tasting

Don’t miss this evening of no-holds-barred, full-bodied red wines created to grab your attention with their rich, deep flavors that pack a premium palate punch. Sip and swing to tunes by DJ Guillo Cartaya.


November

3

25

1 1SATURDAY

Interactive Culinary Demonstration & Champagne Henriot Luncheon with Chef Govind Armstrong of Table 8, Los Angeles, Miami & New York

Led by Chef Govind, cook up an imaginative luncheon at your table while indulging in Champagne Henriot, an award-winning family-owned Champagne house established in 1808.


WEDNESDAY

Champagne Theme Dinner

Join us in a gastronomic feast for the senses in this stellar evening showcasing a selection of French Champagnes, perfectly matched by culinary creations by award-winning Chef Ruiz.

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

WEDNESDAY

New Zealand Wine Theme Dinner

From a distant land at the edge the world, New Zealand wines are guaranteed to take your palate on a delicious journey, perfectly matched with dishes created by Chef Camia for this occasion.

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

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


TUESDAY

Masters of Florida Art Exhibit & Champagne HenriotReception

Celebrate Florida’s most talented native Impressionist artists and mingle with fellow members to the tunes of DJ Guillo Cartaya.


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From The Desk of Yvonne Roberts

PREMIER & CELLAR CLUB DIRECTOR

Creat ive Director: Yvonne Roberts • Editor: Athena Yannitsas @ Global Gig Graphic Designer: Si lv io Estrel la

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

Fall For Green

Cellar ClubA social and diverse package of Biltmore amenities, privileges and special events. Food, Wine & Leisure L i festy le…ComplimentaryValet Parking • Quarterly Champagne Reception • Monthly Wine Tasting • Semi-Annual Spirits Tastings & Seminars Waived Corkage Fee** • Biltmore Culinary AcademyQuarterly Newsletter • Direct Billing Privileges • Membership Card with Monthly Automatic Credit Card Billing • No Minimum Spending Required • Online Concierge Services 20% SavingsPalme d’Or, Fontana, Cascade & 19th Hole Restaurants* Sunday Champagne Brunch* • Monthly Wine-Theme Dinners* Biltmore Bar & Cellar Club Bar featuring 100 Wines-by-Glass Spa Treatments • Poolside Cabana Rentals • Purchases at all Retail Shops

Preferred Member Rates Monthly Interactive Cooking Demonstration & Champagne Luncheon with Guest Chefs • Royal-Table Winemaker Gala 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 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

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 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!

Visit us onl ine

www.thecellarclub.com

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

The art of cultivating pleasure and wellness with friends and family is an integral part of the Biltmore lifestyle. As a destination with an evolutionary approach to hospitality, Biltmore affirmed its commitment to environmental sustainability this year and is awaiting the Green Lodging Certification from the Florida Department of Environmental Protection this fall.

I invite you to capture the hip, South Florida heartbeat while embracing the Biltmore’s harmonious nod to nature and wellness. Savor a bounty of organic dishes featuring seasonal ingredients while sipping biodynamic wines and organic cocktail mixes at our various dining venues. Bask in a European-style Thalasso Kur, Ayurvedic Ritual or an Acupuncture Session at the Spa.

This fall, strike gold with a green exper ience through Bi l tmore’s wellness programs, healthy dining options and unique recreational events in an eco-friendly, luxurious setting.

Cheers!


Fall newsletter 2009

Self Improvement

Transcript of Fall newsletter 2009