Summer newsletter 2009

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

M a r i n a t e d S u s h i - G r a d e A h i T u n a

H a w a i i a n H e a r t o f P a l m , L e m o n C r e a m

G o l d e n O s e t r a C a v i a r

C h e f P h i l i p p e R u i z o f P a l m e d ' O r

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

Châteauneuf-du-Pape Blanc Les Cail loux

Domaine André Brunel Rhône Valley, 2007

White Châteauneuf-du-Pape is a relatively rare wine and accounts for less than 5% of the appellation’s production, making it one of the most sought-after white wines.

Domaine André Brunel’s estate, Les Cailloux, is named for the large, smooth and rounded stones that characterize the vineyards.

This seductive wine is made with 80% Roussanne (aged in barrels) with 10% Grenache Blanc and 10% Clairette. The 2007 Les Cailloux displays clean, melon and mineral-infused tropical fruit aromas and flavors with crisp acidity and broad mouthfeel.

An ideal match for seafood and poultry dishes, charcuterie and cheeses like Camembert, Brie, Gruyère, and a variety of goat cheeses.

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.

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

Chocolate Orchid Mart ini

4 oz. Cîroc Vodka1 oz. Cointreau2 oz. Dark Crème de CacaoOrchid Flower for garnish Dash of Cream Pour the Cîroc Vodka, Cointreau, Dark Crème de Cacao into a shaker filled 3/4 with cracked ice.

Shake vigorously for a full minute. Strain into Martini glass.

Add an orchid flower to the rim of glass.

Sip and enjoy!

For more information

call 305.913.3131

or via website:

www.biltmorehotel.com

Octavio Gonzalez

Biltmore Culinary Team

Zagat’s Highest Scoring Restaurant in Miami

C H E F ’ S C O O K B O O K

Squash FillingBlend ingredients in a bowl and fill into a pastry bag.

Pasta DoughOn a flat surface, combine ingredients and knead until dough is firm. Place in a bowl, cover with plastic, and set aside for 30 minutes. Afterwards, roll dough into thin sheets.

Ravioli AssemblyBrush top of pasta sheets with egg wash. Distribute a portion of filling over 1/2 the dough, about 2 inches apart, being careful not to overfill. Fold pasta sheet over, covering the fillings. With a ravioli cutter, cut lines to form each ravioli square. Press edges closed with fingertips to seal tightly. Drop ravioli in boiling salted water for 45 seconds. Remove and arrange raviolis on plates.

SauceIn a sauté pan, melt butter over medium heat and cook until it gives off a slight nutty aroma and a light caramel color. Remove from heat immediately, add chicken stock, return to a boil, and generously pour over the raviolis. Sprinkle with Parmigiano-Reggiano cheese.

Serves 8

Squash Filling2 Large Butternut Squash, baked and puréed1 lb Mascarpone Cheese4 oz Amaretti Cookies, ground2 tbsp Light Corn Syrup3 tbsp Bread CrumbsSalt & Pepper

Pasta Dough2 lbs All-Purpose Flour3 Whole Eggs2 Egg Yolks1 tbsp Salt

Egg Wash2 Whole Eggs, beaten

Sauce1/2 lb Butter, room temperature1 cup Chicken Stock

GarnishDiced Butternut Squash Cherry TomatoesJulienned Parsley

Exquisite Italian and Grilled Specialtiesby Chef Mario Camia

eExtensive Wine List Showcasing

Selections From Around The World

Open Daily 6:30AM to 10:30PM Reservations: 305.913.3200

Fontana Restaurant Chef Mario Camia

Sébastien Verrier &Chef Philippe Ruiz

Raviol i di Zucca

Tuesday–Thursday 6PM to 10:30PMFriday–Saturday 6PM to 11PM

Reservations: 305.913.3201

“ HHHH ”

SEEN AT THE SCENEChampagne Roederer Valent ine Gala Dinner

Frank Meszaros, Yvonne Roberts & Dennis Doucette

Richard & Zaira Kelly Thierry Desormeaux, Wicky & Geny Lemke

Royal Table Gala Dinner

Charlotte & Leonard Prescott

David & Michelle Lucking

Michael Sette, Julie & Micheal Masrieh

John Poley & Lin Chapin

Glenn & Sherry Firestone, Catherine & Steve Arbuckle

Royal Table Gala Dinner

SEEN AT THE SCENE

Celebr ity Chefs Interactive Luncheons

Cellar Club Members

Cellar Club Members

Jeff Coons & Chef Hung Huynh

Diether & Brandi Prescott-Dohn

Nelson & Blanca Famadas

Chef Ilan Hall

Chef Guy Fieri in action!

Gail Simmons, Chef IIan Hall & guest Chef Edmondo Sorti with guest

Crowd goes wild!

SEEN AT THE SCENE

Romero Britto, Queen Sofia and King Juan Carlos I of Spain, Governor Charlie & Carole Crist

¡Viva España! Wines & Foods of Spain Dinner Hosted by King Juan Carlos I and Queen Sophia of Spain

Gloria Estefan, Mario Batali & Thalia

Dennis Doucette & Lee Schrager

Bobbi & Mel Dick, José Muguiro Aznar & Gene Prescott

Julio Iglesias & guests

Lim, Mayor Don & Jeanette Slesnick

Norah Bulnes & Terry Zarikian

Chefs Andres, Bacida, Subijana & Basabe

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

A Recipe for Success...

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!

at the

Visit us onl ine

www.thecellarclub.com

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

It’s amazing what can happen at a dinner party. Imagine friends and family gathering to share food and wine as day-to-day worries fade, giving way to relaxation and laughter — while even the host and hostess enjoy a stress-free experience!

You’re in good company when you host a lunch or dinner party in our new Culinary Academy kitchen, the ideal venue for easy entertaining. Select from a menu of themes or design your own customized event, and invite your guests to arrive with appetites to learn as well as to eat.

No cooking skills? No problem. Our Biltmore chef instructors guide participants as they sear, simmer and sauté. When the “lesson” winds down, the eating begins. The best part is…no dishes to wash!

Make the Biltmore Culinary Academy your recipe for success: mix one part cooking class, one part dinner party — and invite your guests to a memorable feast of their own creation. Cheers!

Robert E. Jacobson, MD is a retired neurosurgeon and current managing partner of Trinity Healthcare Partners

Maritza Jacobson is a graduate of University Miami and real estate agent with One Sotheby’s International Realty

How long have you been Cellar Club members?We have been Coral Gables residents for over 20 years and originally lived on the Biltmore Golf Course. We joined the Cellar Club at its inception!

Tell us about your wine collection. Do you have a preference for any particular varietal or region?

Bob: I was first exposed to California wines in 1975 on a business trip prior to the famous “Tasting of 1976” in Paris, where California wines beat out French wines in a blind tasting.

We love and collect California and Australian wines and we are definitely a RED household… except for Champagne, which we serve at any time. Actually, we enjoy introducing California Cult wines to our friends and have a specific group that we exchange wines at dinners. We bring California and Australian reds and they have convinced us to learn and love Spanish red wines!!

Maritza: I was a white wine drinker until 20 years ago when a close friend in the south of France convinced me (over a very extended lunch) that I just wasn’t drinking the right — or enough — red wines. The rest is history.

Bob loves telling little factoids about individual cult wines that makes them interesting. In our many travels to Napa we had the great fortune of meeting many early pioneers before they became well-known, like Jack Cakebread (Cakebread Cellars), Gil Nickel (Far Niente and Nickel & Nickel) and Robert Foley (Pride and Foley Vineyards).

What are some of your favorite travel destination when you want to “get away?” We have second home in Telluride, Colorado, where we ski and enjoy attending the Telluride Wine Festival and the Telluride Film Festival. As we are also collectors of Cuban and Latin American art, we always visit galleries wherever we travel.

Are you involved with any charitable organizations? We support the Voices For Children Foundation and Educate Tomorrow, nonprofit organizations which provide assistance for abused, neglected and foster-care children in Miami-Dade.

How has the Cellar Club enhanced your personal and professional life? We often get together with our Cellar Club friends for dinners at the Biltmore, whether it’s on Gables Gallery Night…or any excuse to have a good time and enjoy each other’s company!

We would like to share this anonymous quote that captures our imagination:

“It is well to remember that there are four reasons for drinking wine:

Gathering of family and friends, one’s present or future thirst,

the excellence of the wine, or any other reason!”

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

Robert & Maritza Jacobson - Members since 1995

Chef Philippe Ruiz, Palme D’Or at BiltmoreChampagne GossetSaturday, June 13Chef Ruiz led a culinary career in France, Switzerland and St. Martin’s La Samanna resort. After joining the Biltmore in 1999, Chef Ruiz was awarded Zagat’s “Best French Restaurant in Southeast USA,” and was honored by the French government’s title of Chevalier de l’Ordre du Mérite Agricole. See Calendar for Details

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

Chef Arthur Artiles, Brosia at Miami Design DistrictChampagne Henriot

Saturday, July 11Chef Artiles launched his career under the direction of Chef Norman Van Aken at Norman’s, the Ritz-Carlton and Mundo prior to joining Chispa in Coral Gables, renown for its innovative Latin fare. At Brosia, Chef Artiles offers a mosaic of Mediterranean cuisine inspired by Spain, France, Italy, Greece and North Africa. See Calendar for Details

Chef Lourdes Castro, Biltmore Culinary Academy Director Champagne PommerySaturday, August 8Lourdes Castro was the personal chef for Hispanic TV personality Cristina Saralegui and NBA star Alonzo Mourning, and former owner of the Ars Magirica Cooking School. Chef Castro will be signing her new cookbook, Simply Mexican, at this event. See Calendar for Details

Water Element

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

Jorge Fornés Art Exhibit & Champagne Henriot ReceptionTuesday, July 21

Meet native Cuban artist Fornés, a master of pointillist technique, and view his impeccably detailed artworks. Fornés studied art, sculpture and graphic design in Havana. He designed coins, bills, medals and plaques for the Numismatic Museum, National Bank of Cuba and Cuban Coin Enterprise. See Calendar for Details

TUESDAY

Pacific Northwest Wine Tasting

At this eclectic tasting accented with music by DJ Pierre Zonzon treat your palate to select Oregon and Washington wines from vineyards sharing the same latitude as the great French wine regions of Bordeaux and Burgundy.

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 Gosset Luncheon with Chef Philippe Ruiz, of Palme D’Or at Biltmore, Coral Gables

Cook along with Palme D’Or Chef Ruiz, awarded Zagat’s “Best French Restaurant in Southeast USA,” Miami Herald’s four-star rating and honored by the French government’s title of Chevalier de l’Ordre du Mérite Agricole.

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

1610 13

24WEDNESDAY

Burgundy Wine Theme Dinner

Reward your palate and your senses with select wines from their acclaimed French vineyards of Burgundy — the birthplace of Chardonnay and Pinot Noir — matched by a special menu prepared by native French Chef Ruiz.

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

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

WEDNESDAY

Northern Italy Wine Theme Dinner

Indulge in Italian fare prepared with a flair at this delectable dinner by native Italian Chef Camia, paired with select wines featuring the Northern Italian varietals of Nebbiolo, Barbaresco, Barbera and Moscato d’Asti.

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

Please reserve at least 2 business days in advance to help us better serve you.

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

Limit 2 guests per membership for all tastings and receptions.

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

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