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From
February/March 2005 Issue of Emerald Coast Magazine
From
Summer/Fall 2004 Issue of Southern Bride From
Second Quarter 2004 Issue of Coastal Homes & Lifestyles
Cuvee Beach Cellar and Wine Bar Restaurant is a delectable blend of epicurean delight. Complete review here From
March 2003 Florida Trend's Great Florida Restaurant Guide...
 Award of Excellence  As
seen in October 2002 Gourmet magazine ...
  Spring 2001 Volume 15, Number 2 Ginger-Lemongrass Creme Brulee with Tropical Fruit Relish There's a reason why creme brulee went from being an obscure medieval dessert served at Cambridge University, where it was known as "burnt cream," to its de rigueur status on just about every restaurant dessert menu in the western world: it's delicious. Even among our jaded, tasted-it-all Publications Office staff, this version, served at the Beard House by Steven Alex Vanderpool last October, was a hit. The ginger and lemongrass make things interesting and cut through the richness of the custard without overpowering it. Get the recipe.  "Just a pebble's throw away from Henderson House Inn you'll find the Cuvee Beach Cellar & Wine Bar, Destin's newest and most globally influenced eatery. Besides being the only Napa-Valley style winery/dinery on Florida's Panhandle, Cuvee Beach is reaping widespread publicity for its specialty cocktails such as The Perfect Tan, a concoction of two types of rum sweetened with pineapple juice and fresh lime.--Regina Lynch-Hudson  Cuvee's owners, Brenda and Philip Nunnery, together with Ann and Bill Dent, have given what used to be called "The Redneck Riviera" a real touch of class with this combination wine store and restaurant, each of which draws on the other to attract a well-dressed, very attractive crowd. Here diners might sit down to anything from a pizza or plate of seafood pasta with local shrimp and fish tossed with lemon and Tabasco sauce while nursing a glass of Italian single estate pino bianco, or dig into a hotly spiced platter of curried grouper with applewood-smoked bacon and goat cheese potato cake, accompanies by a rich California cabernet. In the open kitchen, chef Steven Alex Vanderpool casts a wide net, aiming to please the big crowd that packs the place during the season. His cucumber and avocado soup is crammed with fresh crabmeat and given a jolt of pico de gallo; rubescent tuna, blackened on the outside and nearly raw inside, is crusted with black pepper and served with a wasabi mayo; and habaneros give a real bite to the lobster and shrimp roll appetizers. I applaud Cuvee for listing under every dish a recommended wine of the evening, with few entrees cracking the $20 line.--John Mariani (full "Chile Pepper" article) |
 "Most gastronomes in search of American's great restaurants head for big cities-New York, Los Angeles, Houston, Atlanta, Chicago, and others. But these days they're likely to find some of the finest far from the city limits-the kind of places France's Michelin Guide calls "worth a detour" or even "worth a special journey." |
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Several superb chefs who made their mark in big cities have relocated to the outer suburbs, countryside, and woods. Their goal is simple: a less stressful life and an opportunity to cook, grow a vegetable garden, and do things the way they have always dreamed.
Most of these out-of-the-way restaurants cater to an affluent, sophisticated, seasonal clientele lured by country charm and good food. Some are housed in inns, so you can spend the night in an elegantly appointed room instead of driving back to town after a good meal and fine wine. CUVEE BEACH CELLAR & WINE BAR RESTAURANT 36120 Emerald Coast Parkway, Destin, Florida (850) 650-8900 Coordinates: 260 miles east of New Orleans The setting: Whatever else their seaside charms, the fast-growing, leisurely beach communities that stretch along Florida's panhandle have never been gastronomic retreats. So the addition of the new Cuvee Beach in Destin sets a standard for food, wine, and service that you won't find for hundreds of miles around-and it does so with a refreshing lack of pretense. The L-shaped dining room is fairly casual, with a fine use of stonework, timbers, and an open kitchen that adds warmth and vibrancy to the evening. The crowd is young, tan, and fashionably dressed, and the service staff couldn't be nicer. Why make the drive: There is, indeed, a wine shop on the premises, and owners Brenda and Phillip Nunnery, together with Ann and Bill Dent, built the restaurant to complement and show off their love of wine and food. The wine list has some of the best and rarest international bottlings at reasonable prices. Chef Steven Vanderpool has a knack for serving food that appeals to a range of guests while giving every dish his personal stamp. Each dish comes with a recommended wine-of-the-evening, and no dish is priced above $17.75. What to eat: for starters, rich, woodsy wild-mushroom soup gets a bright benediction of grilled leeks. Gulf grouper is oven-roasted to a turn then served with aromatic saffron-scented stir-fried rice and a charred tomato salsa. White chocolate bread pudding with plum and litchi fruit compote is to-die-for. The tab (before wine, tax, and tip): $75 ."--John Mariani, Southwest Airlines Spirit |
 Restaurant Awards 2001  
 Chef Steven Vanderpool was recognized as one of Esquire Magazine's "Chefs to Keep Your Eye On" in December 2000. |
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From
Diary of a Restaurant Critic Deadlines loom, flights are delayed, the antacids run out at three in the morning, and the scale tilts another pound upward. The life of a restaurant critic is...Oh, let's not kid around: it's a great gig, and I love almost every minute of it. But it's surprisingly grueling work. Which is why the editors of Diversion asked me to document my professional life - the meals, the extensive traveling, the writing assignments - for an entire year. The rest of the story... |
Cuvee chefs star at Beard dinner
By PEGGY MAY, Daily News Senior Staff Writer Oct. 27 was a red-letter day for chefs and owners of Destin's Cuvee Beach Cellar & Wine Bar Restaurant, when executive chef-partner Steven Vanderpool, assisted by sous chef Erik Smith, demonstrated his culinary creativity with a memorable six-course dinner at the James Beard House in New York City. Accompanying Vanderpool and Smith were co-owners Ann Dent and her husband, Bill, and Brenda Nunnery, and her husband, Phillip. "Steven's elegant menu exceeded my dreams for a perfect meal," Brenda Nunnery said after returning from the trip. "We were so proud to be a part of the Cuvee experience at the James Beard House." The menu designed for the James Beard guests was elaborate, with wines chosen to complement the foods.
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 "Owners Brenda and Phillip Nunnery and Ann and Bill Dent put together a near-perfect restaurant by bringing together experts to ensure high quality in each area." "Cuvee Beach combined a lively atmosphere, innovative food, and excellent service to create an overall fun experience. Try spicy lemon and fennel calamari, creamy and spicy Harbor Docks pasta, and any dessert for a truly exceptional meal at an extraordinary value." "Even before construction began, word of Cuvee Beach spread, and its opening was eagerly anticipated. With the resulting blend of superb food, service, value and atmosphere, Cuvee Beach isn't likely to disappoint."  "Cuvee Beach's version of the popular creme brulee has the welcome addition of ginger, which adds flavor and cuts through the inherent richness of this dessert. A selection of ice cream and sorbet is also offered at Cuvee Beach."--Colleen Coffield, Daily News
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 "Booming Destin is quite a wine-smart mecca with the Vintage symbiotic food and wine server/seller up the parkway and now this ambitious effort with full scale restaurant, display kitchen, tasting bar and retail cellar. Dinner: $$"--Robert W. Tolf, Florida Trend, February, 2000 |
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From the May 2000 Restaurant Hospitality magazine ...
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On
Friday night, the rehearsal dinner was quite the experience, showcasing
Kevin's inner sommelier. The 50 guests boarded a bus at the hotel and
were chauffeured to "Cuvee Beach Cellar and Wine Bar Restaurant."
Upon arrival, they partook in a wine tasting and sampled some of Lynn
and Kevin's favorites. Afterwards, the party was moved to a private dining
area for dinner. As everyone enjoyed the fabulous food, Sherra Meyers,
Lynn's business partner and dear friend along with Adam Baker, Kevin's
Best Man and youngest son, proposed toasts to the couple wishing them
many more wonderful years together. For dessert, they decided to do something
a little different from the traditional. The chef from Cuvee Beach prepared
an amazing groom's cake to reflect Kevin's passion in the shape of a wine
bottle. This, of course, was received with great admiration. 
