As my husband often says, food is love. And we were certainly feeling the love on Saturday at the Biltmore Cellar Club’s Interactive Lunch featuring bubbles courtesy of Champagne Henri Abele and recipes created by the Biltmore’s new Culinary Director, Chef Tom Parlo. If there’s one thing the Biltmore is known for, it’s their food & wine culture, which they have managed to turn into a lifestyle for those in the foodie community. Recognized for its elaborate Sunday Brunch, top-Zagat-rated French restaurant Palme d’Or, and its most recent addition of the Culinary Academy (BCA), this resort is exactly the kind of place my culinarily inclined family would pick as their top choice for spending a free Saturday afternoon. And so our Cuban and Peruvian roots gathered in the beautiful Alhambra Ballroom to pick up a few tips for the kitchen. I’m not really sure if they learned much other than how to spend three hours cooking with one hand while holding a champagne flute in the other, but who really cares when you’re playing with ingredients like truffle butter and watching your newly integrated family work up a nice buzz? See pics below of our amazingly tasty courses. Thanks to the Biltmore Culinary Department and the Cellar Club for an afternoon well spent.