They say fish is brain food, which is just what Chef Christopher Holbrook of Signature Catering of 30-A anticipates our new Gulf to Table events will ultimately serve up. When asked what these dinners will bring to 30A, he was quick to answer: “Education for the consumer. Our menus will highlight lesser-known fish; providing a platform for helping both local fishermen and our area’s ecosystem.”
Chef Christopher is excited for these private meals to provide one-on-one dialogues on fishing practices in our area. He is well-versed on the many factors driving the popularity of specific fish, and is ready to bring his knowledge to his diners’ culinary repertoires.
One of Chef Christopher’s Signature dishes.
His Gulf to Table menus will emphasize a balanced progression; keeping it fresh and straightforward. “To me, the fish is the star and so that will always be my first focus” promises the chef. While his career’s spanned decades and time zones, most recently he notes his role in encouraging healthy lifestyle choices. His clients are health conscious but also food-savvy. He strives to push his food’s creativity, while also keeping them fit.
And, what is fine dining without exquisite wine? All of the signature event meals will offer unique pairings personally fashioned by 30afoodandwine.com’s partner, Chan’s Wine World. Guests should expect the unexpected and be ready to find some new favorites.
Informing diners, supporting local fishermen, improving our ecosystem, eating healthily…all while enjoying mouthwatering dishes and wine? Sounds like a pretty smart move!
Gulf to Table Signature Events with Chef Christopher at the helm can be reserved through 30afoodandwine.com. The inaugural meal will be held Saturday November 8th. For tickets please call 850.687.3776 or email phil@ecconciergeservice.com.
4801 W County Highway 30A Santa Rosa Beach, FL 32459 850-267-2305 www.vueon30a.com
Robust menu, panoramic views
There’s a reason Vue is so named, and anyone who takes a seat in the restaurant can see why. Panoramic views of the Gulf of Mexico are visible from every table in the dining room, bar and outside deck, with picturesque sunsets and the endless sound of crashing waves. Guests may come for the view, but they return for the cuisine, prepared by Chef Giovanni “Gio” Filippone of television’s Hell’s Kitchen fame.
Named by Florida Travel + Life Magazine as “Best Waterfront Dining," Vue is the primary dining option for Santa Rosa Golf & Beach Club members, but visitors are equally welcome. General Manager Michael Bickett said Vue is unique for the area because of this setup.
“At a club, service to our members and guests is our top priority. We were also excited to add to that experience this past summer, receiving a complete refresh with new artwork, tables, chairs and more, which has added to the overall experience,” Bickett said.
The clean-plate test
Intimate lighting, comfortable seating, and beautiful décor draw guests into a more meaningful dining experience, inspiring thoughtful conversation that encourages the complete savoring of each meal.
“The best compliment I receive is nonverbal,” Chef Gio said. “I pay attention to clean plates. That is the best compliment I can get.”
It’s easy to pass the clean-plate test with a robust menu that includes lunch, dinner, and brunch selections, as well as a full wine list and a curated bar menu with handcrafted cocktails.
Vue’s lunch menu opens with several savory starters, such as rice balls (with peas, smoked gouda, parmesan cheese and topped with a sundried tomato aioli) and crabmeat spring rolls (served with wasabi soy and a spicy Thai sauce).
Salad options are meals in themselves, including a gyro salad (lamb meat, banana peppers, onions, olives, red peppers, feta cheese and greens served with pita bread in a tzatziki sauce), the Vue cobb (a bed of mixed greens, topped with red onion, avocado, bacon, tomato, cucumber, hard boiled eggs, blue cheese crumbles, diced shrimp and crabmeat), and the fish and spinach (with grouper grilled, blackened or sautéed, and served with fresh berries, walnuts, tomatoes, red onions, and a club-made tomato-sherry vinaigrette).
The vegetarian sandwich offers a tasty choice for greener diets (toasted ciabatta bread topped with avocado, tomatoes, onions, Kalamata olives and feta cheese finished with a balsamic reduction), or the steak and fries satisfies a meatier hunger at lunchtime (8-ounce New York strip grilled and served with club-made truffle fries, vegetable of the day and an herb compound butter.)
A nice assortment of lunch portion tacos earn their place on the lunch menu, including hot & spicy shrimp tacos (grilled and served with shredded cabbage, onions, cilantro and fresh lime), the fried fish tacos (served in flour tortillas with shredded cabbage, feta cheese and a club- made Pico de Gallo and ginger aioli), tuna tacos (sushi grade raw tuna marinated in soy-wasabi sauce with avocado, cilantro, tomatoes and fresh lime juice), and steak tacos (marinated flank steak served with caramelized port wine onions, Boursin cheese and basil tomato salsa).
The dinner menu nourishes Vue’s relationship with true foodies with a carefully planned menu, starting with eggplant rollatini (stuffed with ricotta and parmesan cheese topped with fresh mozzarella tomato sauce). The venison rolls include grilled venison stuffed with a banana pepper and wrapped in bacon. A deconstructed Caesar salad is not to be missed, made with parmesan cheese and club-made Caesar dressing with focaccia crostini; and the iceberg wedge is the ideal complement to any of Chef’s entrée selections.
In addition to the Catch of the Day, Vue offers the fruits de mer, with its sautéed shrimp, fish, mussels, scallops and half lobster tail over white rice in a red curry sauce; and pan-seared scallops, served with saffron risotto and seasonal vegetables with applewood smoked bacon, mango beurre blanc and blood orange balsamic drizzle.
Chef’s favorite item on the menu? “Each item placed on the menu is a thoughtful placement so it’s hard to choose just one. However, my scallops and pistachio crusted grouper are always staples and a customer favorite,” he said.
Vue even offers a 2-for-1 entrée special available from 5 to 6 p.m. each day (with some restrictions). Vue’s brunch menu includes daily favorites and traditional breakfast items, such as eggs benedict, several specialty omelets (including a seafood omelet), and a tenderloin benedict served on sourdough with tenderloin and hollandaise.
Enjoy the view from Vue on 30a, open Tuesday through Saturday for lunch from 11 a.m. to 2:30 p.m. and dinner from 5 to 9 p.m., and brunch on Sundays from 10 a.m. to 2 p.m. The lounge is serving Tuesday through Saturday from 3 to 9 p.m., with an extended Happy Hour from 3 to 6 p.m. Special events at Vue offer specialty menus and often require reservations, including Valentine’s Day, Easter Brunch, Mother’s Day Brunch, Thanksgiving Brunch and New Year’s Eve. Find out more by visiting www.vueon30a.net, or by calling 850-267-2305.
Grilled Chicken Quinoa Burger – ground chicken, spinach and quinoa with caramelized onions, lettuce, tomatoes, and sautéed vegetables.
Shrimp Scampi – sauteed in garlic and butter over pasta.
Eggplant Rollatini – stuffed with ricotta and mozzarella cheese served with pasta and marinara sauce
Boston Bibb Salad – fried oysters, tomato and onions in a spicy ranch dressing
Salmon Spinach Salad – grilled, blackened or sauteed salmon with fresh berries, walnuts, tomatoes, and red onions with a house made raspberry vinaigrette.
Catch of the Day – grilled, blackened, sautéed or fried. Served on a bed of rice and vegetables with mango salsa.
Arugula Tuna Salad- fresh arugula greens, tomatoes, onions, seared tuna, extra virgin olive oil and lemon.
Shrimp and Grits – fried shrimp served over rice grits in an étouffée sauce
Crab Cake Sandwich – Maryland style crab cake on a bun with caramelized onions, lettuce and tomato with a mango chutney.
Taco Sampler – one grouper, tuna, and shrimp taco.
Fried Oysters and Andoullie Sausage – Smothered in ettouffee sauce
