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

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The “Twelve Clones” Pinot Noir is drawn from the finest vineyards of the Santa Lucia Highlands appellation, including Morgan’s own organical ly farmed. The grapes were picked then hand-sorted in the vineyard. Upon arriving at the winery, the grapes are sorted a second t ime before being destemmed. Whole berry fermentation is started using native yeasts in small, open top tanks. Three times e a c h d a y t h e c a p i s g e n t l y p u n c h e d down by hand. After f e r m e n t a t i o n , t h e w i n e i s t r a n s f e r r e d into a combination of 45% new and one and two year-old

French cooperage. The wine is aged for almost a year before being bott led. This particular type wine d e m o n s t r a t e s t h e power and finesse of Pinot Noir from the Santa Lucia Highlands. It displays aromas of pomegranate, cherry cola, strawberry jam with a hint of spice. Flavors of black cherry and chocolate are complemented by notes of black tea and spices. Perfectly poised fruit/acid balance make this wine incredibly food-versatile. It is a wonderful accompaniment to roasted chicken and grilled salmon, as well as almost any duck, beef, or lamb preparation.

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Chef de CuisineBetania Salles Kiwi Martini

1 1/2 oz. BelvedereDash Agave Nectar1/2 Lemon1 Fresh Kiwi

Muddle a peeled kiwi with the Agave in the bottom of the shaker. Add vodka, lemon juice and ice, then shake and strain into a frozen martini glass. Garnish with slices of kiwi.

Cheers!

Morgan, “Twelve Clones,” Pinot Noir, 2009

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Ingredients:

CHEF'S COOKBOOK

Roasted Rack of Lamb with Black Olive Sauce

Zagat’sHighest Scoring

Restaurant Miami, Florida

Reservations

305.445.8066 ext. 2411

Tuesday - Saturday Evenings

Seductive French Cuisine and Extraordinary Wines Take Center Stage

at Palme d’Or “Four Stars” Sun Sentinel

“Best Chef In Florida” New Times

Chef de CuisinePhilippe Ruiz

Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub.

Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)

Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan.

Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven.)

Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.

Enjoy!

2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed1 small clove garlic, peeled and minced2 teaspoons kosher salt1/3 cup loosely packed fresh rosemary leaves1/2 teaspoon freshly ground black pepper2 teaspoons extra-virgin olive oilFresh rosemary, thyme, or lavender sprigsTo Prepare:

Chef de Cuisine, Philippe Ruiz

Where were you born and raised? Raquel was born in San Juan, Puerto Rico and lived there until the age of 14, then moved to Miami where she has been ever since. I was born in Habana, Cuba and came to Miami 50 years ago alone in what is known as Operation Pedro Pan which was the largest recorded exodus of unaccompanied minors. What do you love most about your career(s)? My wife is a Paralegal with the Law Firm of Boyd Richards, Parker & Colonnelli and enjoys the diversity of cases in that no two are alike which keeps her driven. I work for DCF (Department Children and Families) and I feel a sense of fulfillment in giving back and helping individuals and families that aren’t self-sufficient through these tough economic times. What are some of your favorite travel destinations when you want to “get away?” We have been very fortunate in that we have been able to travel through Europe, Canada, South America and the Caribbean. We love Argentina and Brazil but recently we traveled to Greece and completely fell in love with its people and the picturesque island of Santorini which has now become our favorite travel destination.If you were stranded on a desert island and could only take three things, what would they be and why? I would bring an axe, my spear gun and a tarp for protection from the elements, which at the same time help us collect rainwater. However, my wife could not survive without Champagne and our rescue Yorkie, Martini. Do you have a favorite cuisine or food item? Explain. We love sushi! My wife loves seafood and French cuisine, with her favorite being Coquille St. Jacques. I love ethnic cuisine because the blend of different spices enriches the flavor of any type of food.Is there a particular personal interest that plays a personal role in your life? I have always been an avid free diver and have been spear fishing most of my life. Where else but Florida can you fully take advantage of this hobby year-round when you are surrounded by its playground, the Keys, the Bahamas and the vast ocean?

What would you say is your one true passion? We both love to travel and meeting new people while experiencing different cultures. We are both blessed by having our mothers and I am fortunate to have two beautiful children and a grandson.What has been the most memorable experience (so far!) you have had at the Biltmore? So many, but to name a few; We took our wedding reception invitation photograph on the stairs of the Country Club Ballroom the same day of one of the interactive luncheons, which will forever be in our hearts. We never miss the Valentine’s Gala Dinner since it coincides with our wedding anniversary and helps us reminisce on such a beautiful event in our lives. What do you love most about Miami? The warm climate and diversity of its people, the many different cultures all intermingled, and the fact that we have the Biltmore!How has the Premier Membership enhanced your personal and professional life? We fully take advantage of our membership benefits starting with the Fitness Center where we start our weekly routine. We have been enriched by the beautiful art exhibits, we have met many different chefs and enjoyed their culinary expertise through the monthly interactive luncheons and have met many wonderful people we now count among our friends. But most important, the Biltmore staff, starting with the staff at the Fitness Center and the many waiters/servers that take care of us at the many different Cellar Club events, which are too many to mention individually. Without them our experience would not be complete. We call the Biltmore our home away from home and the staff our extended family.

MEMBERS & AFICIONADOS

Jorge Lopez & Raquel Hernadez Members Since 2000

EXCITING HAPPENINGS

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

Interactive Champagne Deutz Brut Luncheon with Chef Jacques Van Staden of Chophouse Miami Bistro & Lounge • Saturday, January 21Jacques Van Staden, Chef & Culinary partner brings a contemporary and globally infused menu with selections from all around the world. He is no stranger to the larger-than-life dining concepts or haute cusine. Kick of the year with a luncheon that is sure to feature some of the best international dishes. See Calendar for Details.

Interactive Champagne Laurent-Perrier Luncheon with Chef Bernard Guillas of The Marine Room, La Jolla, California • Saturday, December 10Selected as San Diego, California’s “Best Chef”, Bernard Guillas travels to Miami, Florida to treat members and guests to what is sure to be an amazing interactive culinary experience. Pamper your palate and cook up and imaginative lunch at your table guided by Chef Guillas.

Marvelous Magnum Valentine Champagne Gala Dinner Thursday, February 9 The Cellar Club invites you to its signature annual royal-table Valentine gala diinner for an unforgettable evening of unparalled style and taste. Be prepared to be dazzled by magnum Champagne bottles and a stunning six-course meal prepared by Biltmore’s own Culinary Team. Champagne Nicolas

Feuillatte Reception & Rosa Gallardo Art Exhibition Tuesday, February 7 Rosa believes that her observation as an artist allows her to create or to assimilate and recreate an image in her own style, with shades, color and form. Although very new to the art world, Rosa has captured light in her paintings, her work is always done with passion.

Annual Premier Members Holiday Party Tuesday, December 13 Its the most awaited party of the year! Celebrate with fellow Premier members at this festive evening featuring eclectic wine and spirits from around the world and delicious hors d’oeuvres. Spread the holiday cheer with a toast while grooving to the rhythmic sound and high-energy tunes of DJ Guillo Cartaya, accompanied by the beat of Latin Salsa/Jazz band Raiko Torres & Son Tres.

See Calendar for Details

S E E N A T T H E S CE N E

Jessica Garcia & Felipe Novoa

Selena Dorete &William Guzman

Clark Arevalo & Christina Deboya

Michelle Wallach & Guest

Alex Arguelles & Jessie SmargeClaudia Di Gino & Vanja Majkic

Ingrid Hunter, Nicole Lazano, & Tina Wong

David Sloane of Rosa Mexicano

Interactive Champagne Luncheons

DECEMBER

THURSDAYA Very Special Wine Theme Dinner featuring Chef Bernard Guillas of The Marine Room inLa Jolla, California

Said to be a “sorcerere who dispenses happiness on a plate,” enjoy dishes prepared by the famed award-winning chef Bernard Guillas. Indulge in a fantastic meal with wines hand-picked by Maitre’D Rome Berton.

Time: 7pm Location: Palme d’OrFees: Premier Members $89Guests $109Attire: Cocktail ChicRSVP: 305.445.8066 ext. 2411 thecellarclub.com

TUESDAYMember’s Holiday Party

Share food, wine and fun with fellow members at the annual Holiday Party, and groove to the party beat of Latin Salsa/Jazz band Raiko Torres & Son Tres and the rhythmic sounds of DJ Guillo Cartaya, guaranteed to move inside you.

Time: 7pmLocation: Country Club BallroomFees: Premier Members FreeGuests $25Attire: Holiday ChicRSVP: 305.913.3203thecellarclub.com

8 1310SATURDAYInteractive Culinary Demonstration & Champagne Laurent Perrier Luncheon withChef Bernard Gullias of The Marine Room

Chef Guillas, no stranger to classic tradition, insists, “a good cook is a sorcerer who dispenses happiness on a plate.” Do you have what it takes? Don your aprons and a glass of Champagne in what is sure to be a memorable close to our 2010 interactive luncheon series.

Time: 12 NoonLocation: Granada BallroomFees: Premier Members $52Guests $65Attire: Brunch ChicRSVP: 305.913.3203thecellarclub.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.

All non-members attending any event are subject to pay the guest rate listed.

The information provided herein is subject to change without notice.

Join our list today at thecellarclub.com and click on the subscribe link.

K e e p I n M i n d . . .WEDNESDAYValle d’Aosta Wine Theme Dinner

The wines of this region are both dry and sweet. Enjoy an exceptional evening as Chef de Cuisine Betania Salles pairs these wines with palate pleasing dishes of the country.

Time: 7pmLocation: FontanaFees: Premier Members $79 Guests $99 Attire: Cocktail ChicRSVP: 305.913.3203 thecellarclub.com

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

SATURDAYNew Year’s Eve Celebration

Ring in 2012 in legendary style at the Biltmore Hotel. Champagne, a four star - four course dinner, live music and fireworks...there’s only one place to be on New Year’s Eve!

Time: 8:30pm - 1amLocation: Country Club BallroomFees: Premier Members $200Guests $255Attire: Holiday ChicRSVP: 305.913.3203thecellarclub.com

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Wine & Spirit Tastings

Pablo & Rebecca Cartaya

Tom & Susan Raffanello

Daniela & Aldrey Gomez

Terrance & Johanne Wilson

S E E N A T T H E S CE N E

Hector & Monica Ventura Martin & Charo Villacorta

Barbara Haley, Janet Delmas & Tawny BrownDavid & Carol Bethel

Kellie Jones & Leonardo Riforgiatto

10 21WEDNESDAY Calabria Wine Theme Dinner

Calabria is the home to some great varieties of wine. Ciro is probably the most famous and is exported all over the world. Join us for this sumptuous wine theme dinner with featured wines from Italy’s southern most region.

Time: 7pmLocation: FontanaFees: Premier Members $79 Guests $99 Attire: Cocktail ChicRSVP: 305.913.3203 thecellarclub.com

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18TUESDAY 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.

Time: 7pm - 8:30Location: Alhambra BallroomFees: Premier Members FreeGuests $25Attire: Business CasualRSVP: 305.913.3203thecellarclub.com

SATURDAY Interactive Culinary Demonstration & Champagne Deutz Brut Luncheon with Chef Jacques Van Staden of Chophouse Miami Bistro & Lounge

Put on your apron and sip Champagne Deutz while preparing innovative dishes guided by Chef Jacques. Good food, great friends, and a glass of Champagne...what a way to start of the year!

Time: 12 NoonLocation: Alhambra BallroomFees: Premier Members $52Guests $65Attire: Brunch ChicRSVP: 305.913.3203thecellarclub.com

THURSDAY A Winter Truffle Theme Dinner

Chef de Cusine Philippe Ruiz invites you to celebrate the Truffle as he cooks up a plethora of Truffle infused dishes accompanied by great French wines.

Time: 7pmLocation: Palme d’OrFees: Premier Members $139Guests $150Attire: Cocktail ChicRSVP: 305.445.8066 ext. 2411thecellarclub.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.

All non-members attending any event are subject to pay the guest rate listed.

The information provided herein is subject to change without notice.

Join our list today at thecellarclub.com and click on the subscribe link.

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

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

Mark Berges & Robert Jimenez

Tasheema FelderChantel Shemar, James Daughtry & Robert Band

Horatio Hope & Laura Garcia

Diana & Rachel Estrella

Bathoul McDonald & Lily Blistein

Chef Tom Azar ofCity Hall - The Restaurant

Interactive Champagne Luncheons

Ana Rodriguez, Jessica Smarge & Nicolas Mera

S E E N A T T H E S CE N E

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

9THURSDAY

Marvelous Magnum Valentine Champagne Gala Dinner

Do not miss the most anticipated gala dinner event of the year! Indulge in a royal feast prepared by Biltmore’s own Culinary Team and celebrate the romance of Valentine’s Day in grand style.

Time: 7pmLocation: Granada BallroomFees: Members $150 Guests $225Attire: Black-tieRSVP: 305.913.3203 thecellarclub.com

THURSDAYOregon Wine Theme Dinner

Take a trip with us from France to Oregon as famed chef Philippe Ruiz prepares dishes that compliment the great taste of wines this region has to offer.

Time: 7pmLocation: Palme d’OrFees: PremierMembers $79 Guests $99 Attire: Cocktail ChicRSVP: 305.445.8066 ext 2411 thecellarclub.com

TUESDAYChampagne Nicolas Feuillatte Reception with Rosa Gallardo Art Exhibit

Meet fellow Premier member and this quarter’s featured artist while sipping Champagne Laurent-Perrier and listening to the beat of DJ Guillo Cartaya’s eclectic tunes.

Time: 7pm – 8:30pm Location: Granada BallroomFees: Premier Members FreeGuests $25Attire: Business CasualRSVP: 305.913.3203 thecellarclub.com

7WEDNESDAYTrentino-Alto Wine ThemeDinner

Indulge in exquisite dishes prepared by Chef de Cuisine Betania Salles, paired with a selection of red and white wines from Italy’s Trentino-Alto region.

Time: 7pm Location: FontanaFees: Premier Members $79Guests $99Attire: Cocktail ChicRSVP: 305.913.3203 thecellarclub.com

SATURDAYInteractive Luncheon hosted by Anne BurrellThis Culinary Institute of America graduate and instructor at the Institute of Culinary Education in New York City will lead you in preparing a three-course lunch menu that you’ll sit down and enjoy together afterwards. Once you’re done cooking, and ready to, relax and enjoy your creation, we’ll pour you an excellently paired wine from the Southern Wine & Spirits of Florida portfolio.

Time: 12 Noon - 2:30pm Location: Country Club BallroomFees: Guests $150Attire: Brunch Chic RSVP: 877.762.3933

Interactive Dinner hosted by Patrick & Gina Neely

Ever wanted to join the sassy couple in their kitchen while watching Down Home with the Neely’s on FN? This is your best chance to get up-close-and-personal with the Sultans of Southern Cooking! With Gina’s cocktail creations in hand and urban blues singer Bobby Bryan performing soulful hits, there’s going to be lots of dancing going on in this kitchen.

Time: 7pm - 11pm Location: Country Club BallroomFees: Guests $225Attire: Chic and ElegantRSVP: 877.762.3933

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From The Desk of Yvonne RobertsPremier & Cellar Club Director

A social and diverse membership package of Biltmore amenities,

privileges, special events and comprehensive fitness program.

Leisure Lifestyle...Complimentary• Valet Parking (Hotel & Golf Course)• Fitness Center Access• Specialty Exercise Classes• Personal Trainer Assessment & Exercise Program• Membership Newsletter with Food & Wine Events Calendar 20% Savings• Spa Treatments• Hair & Nail Salon Services• Fitness Center Organic Juice Bar• Poolside Cabanas & Cabana Suites• Leisure Wear Boutique & Logo Shop

Preferred Member Rates• Seasonal Resort Packages

Food, Wine & Beyond... Complimentary• Champagne Reception & Art Exhibition• Wine Tasting Receptions • Spirit Tastings Receptions• Member’s Annual Holiday Party• Waived Corkage Fee

Wa t e r S e p a r a t e s

t h e P e o p l e o f

t h e Wo r l d ;

W i n e U n i t e s

T h e m !

FOR MEMBERSHIPVisit us online

thecellarclub.com305.913.3230

Creative Director: Yvonne Roberts Editor: Gary Vaughn

Graphics: Silvio EstrellaPhotography:

Eileen Escarda & Eduardo Ford

phone: 305.913.3203email: cheers@thecellarclub.com

1200 Anastasia Avenue Coral Gables, Fl 33134

Preferred Member Rates• Monthly Interactive Champagne Luncheons featuring Guest Chefs

• Monthly Wine Theme Dinners• Gala Winemaker Dinners• Biltmore Culinary Academy

20% Savings• Palme d’Or• Fontana• Cascade• 19th Hole• Biltmore Bar

• Cellar Club Bar / 100 Wines-By-The-Glass• Poolside Boules Bar• Sunday Champagne Brunch• Traditional Afternoon Tea

Golf Membership...Golf Membership additions; allows access to Biltmore’s

Signature Donald Ross Golf Course and much, much more...

Single Membership - $2,995 or $275 per monthCouple Membership - $3,995 or $375 per month

• Majestic Limousine Services• Holiday & Special Events

Single Membership - $1,295 or $125 per monthCouple Membership - $1,895 or $175 per month

Holiday Toast & Tidbits!

Lets raise our glasses to new and old friends as we welcome the holiday season and ring in the New Year. Here are some tips I came across for staying happy and healthy for your best physical, emotional and mental shape possible. Go with the flow when things don’t turn out how you expect. Don’t let hassles become roadblocks. Cherish the moment. Remember when you were a child and delighted in small and unexpected magical experiences? Smile freely at everyone you encounter. Never underestimate the power you have to change a situation with warmth and friendliness. Take a break. There are only so many hours in the day, so put non-essentials on hold while you ramp up for the festivities. Ask for help when you need it, and return the favor when you can. That’s what friends and family are for. Indulge a little. The holidays only come once a year, so give yourself permission to be joyful and have fun instead of letting old resentments get to you or letting yourself feel bogged down with details and commitments. And put your well-being first by making self-care a priority. Make time daily to relax and rejuvenate so you look and feel your best. And the Spa is the perfect escape to do so! Cheers and Happy Holidays!

Preferred Kids Rates• Culinary Academy Classes • Summer Bootcamp • Personal Fitness Training • Junior Golf Clinics • Junior Tennis Camps Concierge Assistance• Seaquarium• Zoo Miami • Everglades Adventure Tours• Fairchild Botanical Classes • and much, much more…

• Health & Wellness Event

Family…

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