Head chef Mike (Michael Halpin) allowed us to head out into the kitchen and see the Elk cooking process on their Hearthstone menu.
On the menu: Blackberry Elk - Garlic granola crust; marion blackberry demi-glace; housemade ricotta and spinach pierogi; housemade hickory smoked bacon and brussels sprouts.
The Elk chop & the Colorado lamb are the top sellers on the menu. The food and service at Hearthstone were outstanding and a real highlight of the trip.
The main dish served was half lamb and half venison - Mike prepped it especially so we could all try a bit of both of their headline meals. Chef Mike took time to explain the dishes as they were served, and the waitstaff had an excellent understanding of the menus (both food and wines).
Chef Mike also took time out earlier in the afternoon to meet all of us, show us some of the prep work they do, and learn a bit from Donald Whyte about deer farming before getting busy with their daily preparation.
We were lucky to get into the restaurant, as it had usually shut down by that time of year. It was the end of ski season, and they typically give their staff a breather before the summer season kicks off. So we were grateful to experience Hearthstone Restaurant’s highly engaged team, fine venison dishes and hospitality.