Don Manuel s. El Farallon

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2 Tuesday Feb 14 th Don Manuel s Join us at Don Manuel s Bar for our traditional Manager s Cocktail Party 06:00 pm to 07:00 pm Special 5 Course Valentine's Day Menu at Don Manuel's Restaurant Price per couple $200 USD ++ 06:00 pm to 11:00 pm El Farallon Offers a full selection of freshly caught seafood served from our very own baja. In addition, we will offer a festive raw bar selection and other luxuries from the sea will be available to enhance your dinner. Flow of Ruinart R Champagne available Price per person $70 USD ++ Limited space, please contact your Personal Concierge for reservations. Ext 5035.

3 Thursday 16 th Chocolate Lovers Dream Cooking Class by Guest Chocolatier Luis Robledo Create your own Chocolate & Ganache and enjoy this delicious treats with our Special Cocktails & Porto Wines. 11:00 am to 12:30 pm Special Appearances of Guest Mixologists Lisa Marie Mulligan & Philippe Zaigue at our Pool Cocktail Reception at our Main Lobby Meet us for a wonderful evening of cocktails & wine where we will also be showcasing a unique selections of both canapes and homemade charcuterie. Hosted by our Guest Chefs Mixologist and Wine Makers, Executive Chef Gustavo Pinet & Head Bartender, David Hernández. 06:00 pm to 07:00 pm Limited space, please contact your Personal Concierge for reservations. Ext 5035.

4 Friday 17 th Special Wine Paired Dinner at Don Manuel s Restaurant Prepared by Guest Chef Sonya Coté from Eden East Restaurant (Austin, TX) & our Executive Chef Gustavo Pinet. Pairings by Silver Oak & Towney Wines. Chocolate Lovers Station at Don Manuel s Prepared by Guest Chef, Chocolatier Luis Robledo from Tout Chocolat. Companied by our Executive Pastry Chef Zabdi. 06:00 pm to 10:00 pm Saturday 18 th Ceviche Class at Don Manuel s Terrace Join guest Chef Sonya Coté alongside Executive Chef Gustavo Pinet and learn how to prepare one-of-a-kind ceviches. 12:00 pm to 01:30pm Special Appearances of Guest Mixologists Lisa Marie Mulligan & Philippe Zaigue at our Pool Limited space, please contact your Personal Concierge for reservations. Ext 5035.

5 GUESTS Lisa Marie Mulligan Mixologist Absolut Vodka Mexico Ambassador Awards: Absolut Elyx Cocktail Competition 2014 Gin Mare Cocktail Competition 2015 Jameson Competition 2014 Philippe Zaigue Mixologist He worked at the best Bars in London, England. LAB in Soho (winner of the best bar in Europe in 2000) Milk and Honey London (Winner of Best Bar of the World 2005) Boisdale Canary Wharf (Winner of Whiskey bar in 2012/13) Awards: Gray Goose 10 Mexico 2013 Winner Winner Havana Club Mexico 2014 Grand Prix Finalist Beefeater MixLdn 2014 VIVIEN GAY Sales internationally of Silver Oak and Twomey Cellars. Founder and CEO of Vinum Global. Southern Wine and Spirits, working with Allied Domecq focused on Callaway Vineyards as Vice President of Sales and Marketing, Vice President of Sales and Marketing for Sonoma Cutrer Vice President of Sales for Clos Du Val, Domaine de Nizas and Taltarni Vineyards. Judge at the Reno West Coast Wine Fair, as well as the San Francisco Wine Fair. Part of the tasting panel for Wine and Spirits Magazine. Founding member of Women for Wine Sense in 1991.

6 Chef Sonya Coté To Chef Sonya Coté, cooking is more than just putting food on a plate it s about creating edible pieces of art and educating future generations on the importance of utilizing locally-grown and raised ingredients for freshness and nutrition. After earning a degree in graphic arts from the Art Institute of Dallas, Coté accepted a position in the marketing department of Whole Foods Market. However, still driven to pursue her passion for food, Coté founded her first catering company, Coté Catering, on the side. After finding great success in the catering realm, Coté decided to leave her marketing career behind to focus entirely on a future in the culinary arts. Following an apprenticeship under celebrated Chef Dominico Biasi, as well as a stint working under Chef Leslie Washburn, Coté moved to Austin to work as a sous chef for chef Andrew Brookes. From there, she landed a position at Dai Due, before being named the Executive Chef of East Side Show Room. From there, Coté opened Hillside Farmacy, an artisanal eatery and specialty grocery store in East Austin, which Bon Appétit called one of "The Best Spots in America to Taste the Revival. Following the restaurant s success, Coté was named as one of Marie Claire s Women on Top ; a national award recognizing women who have shown "unparalleled talent, vision and backbone in blazing their own trails." In 2013, Coté appeared on Food Network s Chopped before opening her true farm-to-table restaurant, Eden East. That same year, the restaurant was named one of Austin Monthly s Best New Restaurants, and Coté was honored at Tribeza s People of The Year awards. Today, Coté can be found splitting her time between her two restaurants, catering

7 Chef Luis Robledo Richards Luis has over 18 years of experience as a Pastry Chef and is the owner and creator of Tout Chocolat, a chocolate shop that specializes in high quality products including bonbons, bars, pastries, ice creams and several other confections. Graduated form the French Culinary Institute s where he was awarded with the Outstanding Alumni Award. Joined the pastry department of Restaurant Daniel in Manhattan s Upper East Side, working alongside Pastry Chef Thomas Haas in NYC. Luis moved to Paris to attend École Lenôtre where he apprenticed under chefs Jean- Louis Clément, Stéphane Glacier, Frédéric Anton and Philippe Gobet, all winners of the coveted MOF title. During his stint in France, Luis worked in Michelin starred Le Pré Catelàn and the restaurant at the Hotel Baltimore Sofitel. He worked as Le Cirque s Executive Pastry Chef in Manhattan, where his dessert Red Fruit and Vanilla Napoleon was named One of the five best dishes around the world by food writer Alan Richman. After that, Luis was named Executive Pastry Chef at the prestigious Four Seasons Hotel New York. Where he created a line of high-end chocolates that became an immediate success among the Hotel s VIP and celebrity guests. Luis moved to Mexico City where he opened his first chocolate shop Tout Chocolat, achieving much success in Mexico and abroad. Luis was named Head of Barry Callebaut s Chocolate Academy in Mexico City where he promotes the use of chocolate and shares all his innovative techniques. Throughout his career, Luis has appeared in numerous TV segments including Today Show, Good Morning America, Food Network, Latin America s Gourmet Channel, Mexico s Channel 11, Utilísima, Televisa and TV Azteca among others. In addition, Luis has participated in several events such as City Meals on Wheels, The Chocolate Show, The Chocolate fashion Show, Napa Valley Wine Auction and The James Beard Foundation Gala dinner. Mesamerica, etc. Mentions and Awards: One of the Top ten Chocolatiers in North America by Dessert Professional Magazine. Chef of the Year by Vatel Club Mexico. World Chocolate Masters Mexico in 2010 and Third place at the Mondial des Arts Sucrées as a coach in 2009.

8 Reservations are highly recommended Please call The Resort at Pedregal or contact your Personal Concierge