T. Berkley Wine Dinner
Join us for the summer wine down as Cuvee 30A hosts an exciting five course wine dinner event featuring premium vintages from T. Berkley Wines, hosted by Proprietor Taylor Berkley Boydstun 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: Wednesday, August 14, 2024
- Event Time: 5:30pm
- Event Location: Tim Creehan’s Cuvee 30A
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View the T. Berkley Wine Dinner Menu
About Proprietor Taylor Berkley Boydstun
About Cuvee 30A owner Chef Tim Creehan
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Scenes from the Wine Dinner
T. Berkley Wine Dinner Menu August 14, 2024
*No menu substitutions.
About Taylor Berkley Boydstun
Since I began my career in wine in 2010, I have sought to work with top producers around the world from whom I could learn about wines that fit my ethos: managing viticulture in a sustainable way, crafting wine with minimal intervention, and showcasing a unique sense of place in every bottling.
That journey has taken me all over the world. To Central Otago’s Felton Road to learn about their biodynamic farming practices and Carrick Winery to create a different expression of premium Pinot Noir from a similar terroir in the southern hemisphere; to Australia’s Brokenwood to gain access to its long history of wine appreciation and winemaking education; to northern California to study with the likes of Kosta Browne and Littorai, absorbing lessons on the production of ultra-premium wines and expanding my knowledge of and interest in organic and biodynamic farming; and to the Wachau in Austria, where I deepened my appreciation for fine, age-worthy white wines at Weingut Knoll.
I launched T. Berkley Wines in 2016 with the longer vision of a treatise in Cabernet Franc, a grape that both inspired my winemaking journey and that I feel does not receive the attention that it deserves for all of its undeniable potential. I’ve spent years visiting the Loire Valley and tasting the spectrum of wines made there, and access to a selection of terroir-driven grapes has been integral to my process.
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 T. Berkley Wines
For me, the question of how the grapes are grown is fundamental. I got my start in the vineyard at Felton Road in New Zealand, attracted by biodynamic farming practices that reverberated in their final wines, and I have since understood that the role of the winemaker that of shepherd – guiding, correcting, and shaping their raw material. In California in particular, too often grape-growing is separated from the wine-making, but the best wines the world over are dependent on cohesion between these two essential halves. Working with small, independent grape growers who implement sustainable and organic practices in the vineyard is fundamental to my winemaking philosophy, and I’m honored to work with a variety of old vine, sustainable sources from Mendocino, Sonoma, and Napa.
In 2018, I was approached to take over management of the Teachworth Napa Valley estate in the Diamond Mountain District, where I can apply my viticultural philosophies – organic with biodynamic influences – to their mountainous estate vineyard situated between 700-1,000 feet and craft a Napa Valley Estate Cabernet Sauvignon each year. It is now also home to T. Berkley Wines, having moved my production there since the harvest of 2018, and I invite you to come and visit me here!
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.
