December/January 2017   |   69   

attention to detail has kept them toasting to 
steady success.

Offering an extensive selection of wines 

ranging in region, price point, varietal and 
year, Vue on 30a runs the gamut, proffering 
bottles whose pedigree could please even the 
most intractable guest as well as those geared 
toward a simpler sensibility. “We want to 
offer a wide variety of selections and price 
points so that our guests can enjoy something 
familiar or try something completely new 
if they’re feeling more adventurous,” says 
General Manager Michael Bickett, who 
gained his own great appreciation for grappa 
while he worked as a bartender at country 
clubs dotting the country. “A truly great 
wine can help enhance a dining experience to 
transform a good meal into a great meal and 
create something unforgettable,” he explains. 
“Certain fl avor pairings are classic, but really 
it’s something that can be explored without 
rules. As someone once told me, ‘Honey, the 

right wine is any kind you like!’ It’s true—I 
believe in pairing wines and food based on 
personal preferences and moods, though 
I do recommend pairing champagne with 
anything!”

Excellence is, of course, paramount at 

Vue on 30a; and so the bottles they proudly 
vault range in regions that explore the globe, 
sourced from the wineries of such vineyard-
rich locales as Italy, France, Germany, New 
Zealand, Australia and California. “We 
base our selection on the quality of the grape 
and the season it’s enjoyed—all of that is 
apparent in the taste,” says Bickett. Indeed it 
is, and even vineyards whose labels claim the 
most renown can have a bad run. Naturally, 
meeting and exceeding the expectations of 
their guests is also elemental in creating the 
perfect list. “We notice their preferences, 
really try to listen and observe what suits their 
tastes,” he continues. And while cabernet 
retains its throne amongst reds, pinot grigio 
seems to have captured the white crown.   

 Whatever your varietal, Vue on 30a 

welcomes you to the table—to sit back and 
savor their famous waterfront views with glass 
in hand. One sip and you’ll know without 
doubt that you’ve chosen the perfect pairing 
as sparking green waters dazzle the eye and 
every fl avor dazzles the tongue. 

Vue on 30a is located at 4801 Hwy. 30a West, 

Santa Rosa Beach, Florida 32459. Open for 

lunch Tuesday- Saturday 11:00 a.m.- 2:30 p.m. 

Open for dinner from 5:00 p.m.- 9:00 p.m. 

Tuesday- Saturday. Sunday brunch is served 

from 10:00 a.m.- 2:00 p.m. Lounge hours are 

Tuesday- Saturday 3:00 p.m.- 9:00 p.m. For 

more information, call (850) 267-2305 or visit 

www.Vue30a.net.

 “Certain flavor pairings are classic, but really it’s something 
that can be explored without rules. As someone once told me, 

‘Honey, the right wine is any kind you like!’ It’s true—I believe in 

pairing wines and food based on personal preferences and moods, 

though I do recommend pairing champagne with anything!”

Crème Brulee

INGREDIENTS:
• 1 qt. heavy whipping cream

• 7 egg yolks

• 1 ½ cups sugar, divided

• 1 tsp. vanilla extract

• 4 6 oz. ceramic ramekins

• 3 cups water (for the water bath)

DIRECTIONS:
Heat oven to 350 degrees. In a saucepan over high 

heat, stir together whipping cream, 2/3 cup sugar, 

and vanilla. When mixture boils, remove from 

heat and let sit for 5 minutes. In separate bowl, 

mix egg yolks and remaining sugar. Add cream 

mixture to egg mixture, slowly whisking together.

Place ramekins into a 13x9 inch baking pan. 

Fill each ramekin with equal amounts of crème 

mixture. In a separate saucepan or kettle, bring 

water to a boil, then pour carefully into baking 

pan around fi lled ramekins. Water should reach 

two-thirds the height of the side of the ramekins. 

NOTE: Do not allow any water to spill into 

ramekins, as it will compromise the texture of the 

crème and keep it from baking properly. Wrap top 

of the baking pan with foil and carefully place in 

in oven, keeping level and steady so that no water 

splashes into the ramekins during transfer. Check 

after 30 minutes. Crème should be set but still 

slightly jiggly in the center.  When removed from 

oven, cool to room temperature and then cover 

lightly with plastic wrap and refrigerate until 

chilled.

 

Want to get even more ambitious? Sprinkle about 

1 tbsp. sugar on top of each cooled dessert and use 

a kitchen torch to toast and melt the sugar until it’s 

brown and bubbly enough to create a crisp, sweet 

shell on top. Torch for about 30 seconds, then allow 

to cook and serve!

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11/29/16   9:52 AM