Story by Sarah Murphy Robertson
Everyone knows Vue on 30A has the ambiance down pat. Their dining room’s wall of windows let in tons of light and showcase the beautiful gulf waters below. This provides a stunning sight in any season. The dining space itself is spacious and cleanly designed. But the food undeniably is the star of any good meal and their unique menu sets the tone and keeps diners always ready for the next course.
Executive Chef Giovanni Filippone was born in France and moved to New Jersey at the age of 10. Filippone honed his cooking skills as a teenager and later pursued a culinary career at the Culinary Institute of America in New York where he graduated in 1997. Chef Giovanni took the first recipe he learned to prepare as a young boy, a classic breakfast mainstay, pairs it with the indulgent ingredient, foie gras, and the result is something special.
That dish is their French Toast Foie Gras. It is offered as a starter at the Vue on 30A. First a baguette is dredged in crushed graham crackers, next it is griddled French toast style, and then topped with generously portioned foie gras. The foie gras has been pan seared and its rich, creamy, smooth mouth- feel is balanced by the two accompanying sauces – a maple syrup buerre blanc and blood orange balsamic vinegar reduction. Sharing this culinary creation will get your table talking and ready and excited for the meal to come.
While the Foie French Toast is a terrific opener, The Vue’s Chocolate Lover’s Trio is a luxurious closer. This three-part dessert includes an airy, chilled chocolate mousse, a succulent custard of white chocolate crème brulee, and last but not least golden battered and fried chocolate brownie bites. This is their signature dessert and is also great for sharing. The three components have contrasting textures and a range of chocolate flavors and is a real treat.
Next time you are craving incredible ingredients prepared in new and exciting ways, visit Vue on 30A. We know you’ll find these items spot on.