Big Fire Wine Dinner
Join us for one last summer fling as Cuvee 30A hosts a spectacular five course wine dinner event featuring premium wines from R. Stuart & Co. Big Fire Winery, hosted by Proprietor Rob Stuart and Cuvee 30A owner Chef Tim Creehan. Reservations are required, seating for this event is limited, early booking strongly recommended. This is event is prepaid only, event tickets will be purchased with your reservation.
- Event Tickets: $175 per person, tax + gratuity included
- Event Date: Thursday, September 4, 2025
- Event Time: 5:30pm
- Event Location: Tim Creehan’s Cuvee 30A
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View the R. Stuart ‘Big Fire’ Wine Dinner Menu
About Cuvee 30A owner Chef Tim Creehan
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Big Fire Wine Dinner Menu September 4, 2025
*No menu substitutions.
About winemaker Rob Stuart
Rob grew up far away from Oregon’s wine country, having braved the winters of Buffalo, New York. He was initially introduced to wine when he visited his Uncle in England at 17 years old. It was there he tried a 1961 Bollinger Brut, which opened his eyes to the world of wine and initiated his quest to create his own perfect sparkling wine. Says Rob, “Methode champenoise is my first love, and will always be – other than Maria, of course.”
He went on to earn a degree in biochemistry from Rensselaer Polytechnic Institute in New York, and had a short but eye-opening career in the biochem labs at Baylor University in Texas. Afterward, he enrolled in viticulture and enology courses at U.C. Davis, where he was advised by Dr. Anne Nobel to go straight into the industry to gain experience from others. This led him to begin his winemaking journey on the bottling line at Hans Kornell in Napa, California, then to Southern Oregon’s Valley View Vineyards, and eventually to Staton Hills in Yakima, Washington where he made wine for ten years.
Rob managed to return to Oregon in 1994 when he became the winemaker at Erath Vineyards. It was during this time that he met Maria, and after making wine for other producers for more than twenty years, Rob and his partners founded R. Stuart & Co. Winery in 2001. “I had a clear vision of how I wanted wines to be made. I felt that many wines were synthesized by technique and barrels, and the fruit was not respected. My goal from day one was to showcase the hard work that the vineyard stewards and owners put into making and growing the fruit, and what made them each distinctive.”
About Chef Tim Creehan
Commonly dubbed the Gulf Coast’s “celebrity chef”, Creehan has appeared on numerous television shows, including as host of the Emerald Coast Chefs series. He’s also personally cooked for a slew of high profile celebrities, including Bruce Willis, Jessica Simpson and Rachel Hunter. He served as special chef at the Entertainment Tonight/Getty Images/Gibson Guitar Lodge during the Sundance Film Festival, where he dished up delicacies for the likes of Matthew Broderick, Danny Glover, and Alan Rickman. Recently Emeril Lagasse featured Creehan and Cuvee 30A in an episode of Emeril’s Florida on the Cooking Channel.
Tim Creehan grew up in Baton Rouge, Louisiana and trained under Cordon Bleu French Chef Philippe Parola. He went on to transform John Folse’s Laffites Landing into a culinary landmark, traveling across the country cooking in Central Park, Malibu, Hong Kong and Beijing. Creehan invented and patented Grill Plus instant marinade in 1997, and he has published three cookbooks. He is involved in many local charities such as the Destin Charity Wine Auction. He enjoys sailing to wine and food destinations to further his ongoing education and explore the journey of simplifying his life and his career.
About Big Fire Wines
We like to call Big Fire wines our “Tuesday night wines.” These are wines you’ll open when you get home from work and are looking to enjoy a glass as you’re making dinner… and then another glass with dinner.
The wines with the Big Fire label – Pinot gris and Pinot noir – are fresh, lively, friendly, and intended for everyday drinking. The Love, Oregon wines are crafted in homage to the pioneering spirit of Oregonians, then and now. Somehow they bring out the romantic in us every time. Our Reserve and specialty wines bear the more traditional R. Stuart & Co. label, and include classic Pinot noirs designed to marry the best of Burgundian and New World winemaking styles.
Cuvee 30A Reservation Cancellation Policies:
General: $40 per guest. *Please note that voicemails regarding guest relations, including reservations and cancellations, must include name and phone number, and will be returned during business hours Monday through Friday. We cannot guarantee guest relations availability by phone on weekends, and the cancellation notification timeframes are predicated on business days.
Cancellation Policy for Parties of 5-8 guests:
You must call Cuvee 30A 24 hours in advance of your reservation to cancel your reservation or decrease the size of your party to avoid a cancellation fee of $40 per guest on the credit card used to secure the reservation.
Cancellation Policy for Parties of 5-8 guests made during dining hours of 5-10 pm:
If you do not show up this evening to honor your reservation, or your party size decreases substantially, you will be charged $40 per guest on the credit card used to secure the reservation.
Cancellation Policy for Parties of 9 or more guests:
You must call Cuvee 30A 48 hours in advance of your reservation to cancel your reservation or decrease the size of your party to avoid a cancellation fee of $50 per guest on the credit card used to secure the reservation. Note that parties of 16 or more may require a deposit.
Cancellation Policy for HOLIDAY reservations:
You must call Cuvee 30A 72 hours in advance of your holiday reservation to cancel or decrease the size of your party to avoid a cancellation fee of $75 per person on the credit card used to secure the reservation.
Cancellation Policy for ticketed or prepaid event reservations:
You must call Cuvee 30A 72 hours in advance of your prepaid event reservation with any questions regarding your reservation. Ticketed events such as wine dinners are nonrefundable, but you may gift or resell your purchased tickets.
About Cuvee 30A
Cuvee 30A brings everything the Emerald Coast loves about celebrity Chef Tim Creehan’s wildly popular cuisine to South Walton’s gorgeous new 30Avenue development. Savor Tim’s award winning signature dishes such as Amy Grant’s Seared Tuna Rare and Vince Gill’s Pecan Crusted Grouper in a stunning venue conveniently situated at the junction of Scenic 30A and Highway 98. As seen on “Emeril’s Florida”, the DiRoNA awarded Cuvee 30A also features their “Best of the Emerald Coast” voted Happy Hour, and a world class Wine List bestowed with 30A’s ONLY Wine Spectator Best of Award of Excellence.
About 30Avenue
The 30Avenue Development is located directly North of Rosemary Beach at the junction of Highway 98 and County Road 30A. Cuvee 30A is less than 5 minutes from Rosemary Beach and Alys Beach, 10 minutes from Panama City Beach and Seaside on Scenic 30A. Cuvee 30A at 30Avenue is a picture perfect destination and shopping location for the entire Gulf Coast including Santa Rosa Beach, Panama City Beach, Rosemary Beach, Miramar Beach, Sandestin, Destin, Inlet Beach, Alys Beach, Tops’l, Carillon Beach, WaterColor, Seacrest, Grayton Beach, Seagrove, Dune Allen, Watersound, Blue Mountain Beach, Gulf Place, Point Washington, Bluewater Bay, Niceville and more.
