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Biltmore International Wine Festival by Carole Kotkin
Generosity and extravagance were certainly the hallmarks of The Biltmore International Wine Festival held at the Biltmore Hotel in Coral Gables, April 16-19. This second annual three-day festival included a live and silent wine and life-style auction to benefit the United Way of Dade County and Baptist/South Miami Hospital Foundation. Last year's event netted $210,000 for the two charities.
For three days, wine and food aficionados from around the country, including more than 50 winemakers, distributors and consumers, gathered to celebrate fine wine and innovative, trend-setting cuisine. Nationally recognized chefs-Chef John Ash, Culinary Director for Fetzer Vineyards in Mendocino; Chef Mark Militello of Mark's Las Olas in Ft. Lauderdale; Chef Eberhard Muller of Lutece in New York City; Chef Nancy Oakes of Boulevard in San Francisco; Chef Georges Perrier of Le Bec Fin in Philadelphia; Chef Oliver Saucy of Café Maxx in Pompano Beach and Chef Norman Van Aken of Norman's in Coral Gables (also the festival's culinary committee chair) came together to present their distinguished dishes to festival participants. "These chefs represent some of the best cuisine from both the East and West Coasts, underscoring the festival's mission to integrate cutting-edge cuisine with wines from around the world," said Dennis Doucette, festival co-chair and resident manager of The Biltmore.
The Cellar Club at The Biltmore Hotel and The Wine News magazine are the festival's founding sponsors. "The Biltmore Hotel has positioned itself over the last few years as an international food and wine destination," said Tom Smith, publisher of The Wine News magazine and co-chair of the festival. "With this accomplishment in mind, it is my pleasure to be involved with The Biltmore International Wine Festival, an event which showcases these high culinary standards and ultimately benefits the community."
With the spotlight on fine wine, the culinary festivities began with the opening Sponsors Royal Gala dinner prepared by Executive Chef, Calvin Hollingsworth, Banquet Chef Lasse Borreson and Chef de Cuisine Donna Wynter of The Biltmore Hotel. The six course menu featured Pan-Seared Pompano with Plum Tomatoes; Blackened Florida Crawfish with Creamy Chardonnay Sauce; Hickory-Smoked Quail with Mushroom Relish and Roasted Veal Loin with Foie Gras. The dishes were paired with Murphy-Goode Reserve Fume, Alexander Valley, 1966; Chalone Vineyard Chardonnay, Monterey County, 1996; Wolf Blass, President's Select, Shiraz, Australia, 1995; and Private Reserve, Cabernet Sauvignon, Napa Valley, 1994. The black-tie dinner was presented in The Biltmore's signature royal table-style setting with music provided by the Florida Philharmonic Orchestra.
Friday afternoon, Chef Oliver Saucy of Pompano Beach's Café Maxx prepared a "Cal-Ital" Winemaker Luncheon teaming his creative cuisine with the wines of Swanson Vineyards. Couscous Risotto was topped with crusty Pan Seared Diver Scallops. Rare Herb-Crusted Medallions of Tuna was served on a bed of Tuscan Bean Puree with Roast Garlic Bruschetta. Rosato di Sangiovese 1997, Napa Valley Estate; Pinot Grigio 1997, Napa Valley Estate and Sangiovese 1995, Napa Valley Estate were among the wines poured.
Corks were popping right and left at the Grand Wine and Food Tasting on Friday night, showcasing the talents of 14 of South Florida's most popular restaurants and a sampling of over 100 wines. On Saturday morning, the courtyard of the Biltmore Hotel was transformed into a marketplace featuring products from regional purveyors. Attendees had an opportunity to meet and cook alongside Chef Norman Van Aken in an interactive cooking class. Participants rolled their own Vietnamese Soft Spring Rolls and stirred a cazuela of "One-Eye'd Ropa Vieja" as Chef Van Aken explained the elements of "New World Cuisine."
This year's Great South Florida Fine Wine Auction drew a crowd of 300 guests to bid on luxury items auctioned off by Fritz Hatton, director of Christie's U.S. Wine Department, one of the premier auctioneers in the country. Highlights of the elaborate gourmet dinner included Hudson Valley Foie Gras with Sweet Spring Peas; Diver Scallop with Fava Bean Puree and Morel Mushrooms; Sauteed Black Bass with Vegetable Ragout and Pesto; and Roasted Filet of Beef with Bone Marrow and Truffled Potato Mash.
The Festival ended with a Champagne and Sparkling Wine Brunch featuring sparkling wine and champagne producers and live music provided by the Florida Philharmonic.
For information on next year's event, call Stephanie Kirby, The Biltmore Hotel, 445-8066, ext. 2340.
by Carole Kotkin
-Updated 4-21-98-
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