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