Hearthstone LV
Just when I thought I was done, I remembered that my never-ending fatness continued. Damn you all, my Packers are on now too! We were invited to Hearthstone LV at the Red Rock Casino to join in on the opening party. They had samples of everything from Stuffed Bacon Dates to Steak Tartare. I tend to position my self next to the kitchen doors for thee types of events. It’s a strategical move to ensure I get to sample everything that comes out of it. I understand that’s extremely fat of me but like I said, winter is coming and we need to ensure we're properly insulated.
Anyway, My Fiancé got to talking to Chef Brian Massie about how we loved the atmosphere and everything they were passing around. Soon enough, waiters holding trays saying “compliments of the chef” were tapping us on the shoulder. We gladly obliged. It started with a Poached Egg White Pizza. As you may have read in previous posts, I LOVE the egg on pizza concept. This was no exception. It had Egg, Goat Cheese, Pig Cheek, Pancetta, leaks and arugala. I couldn’t stuff it in my mouth fast enough. The egg and goat cheese made it so creamy and smooth. The proscuitto and pig cheek made it salty. The arugala added that peppery mix to balance it all out.
Shortly there after, another tap on the shoulder came. This time we had an assortment of the perfect salty and sweet combo: Foie and Strawberry Preserves. I can't. I literally cant. Alright, I'll give it a try. I LOVE Foie. I mean I REALLY love foie. Like, I love it a lot. I like it A LUT (Lloyd Christmas Voice). This stuff made me want to throw out every memory I had of PB and J, cover it in jet fuel and flick and burning cigarette at it in an intense, drawn out slow motion cameo. It was perfect. From the salty, almost irony foie to the sweet strawberry preserve to the kicker, peanut crumbles there was and never will be anything I would change about this dish. It was a coming of age dish, the moment I realized peanut butter and jelly could be no more.
Lastly, the final tap came. By this time we knew it was straight from the chef. A boat of 12 oysters from all over. I honestly would never be able to tell you the difference even if I paid you more money, took out another student loan and sat in a class for 8 hrs a week. I love char broiled oysters but raw, i'm a little weary. We accepted, I put on my big boy pants and downed 7 of the 12. I let the girls down the other 5. It was kind of like that moment in Dr Doolittle (the shitty one with Eddie Murphy) when the beaver offers him a fish and he's immediately scolded by saying "When the beaver offers you a fish, you take the fish!" I took the fish and I think I genuinely like raw oysters at this point in my life. I can safely go out and impress people with my newly found oyster pallet assisted by Head Chef Brian Massie.
We finished the night with their two specialty desserts. Butterscotch pudding topped with cookie crumble and peanut butter Lava cake. Both were exceptional, the butterscotch pudding won my heart. I find peanut butter to be a bit rich at times especially at the end of a big meal. Say what you will, I still love the stuff and this cake but when you put it up to a rich, creamy, smooth butterscotch pudding with crunchy cookie topping I say to you "be gone!" They had to take the hose to me to get me out of there.
This was just a sample of what’s to come, I'd say they have a bright future (This is funny because their managed by Light Group). I kill myself sometimes. They just turned the Packer game to a "more competitive" event so I’m going to go smash some pumpkins. Eat at Hearthstone! They've been good to me and can be good to you! Stay hungry my friends.
