Several weeks ago I received an invitation from
Stone Hearth in Allston to attend a food blogger dinner at the restaurant. I first visited Stone Hearth back in November and loved it (read my original review
here). I've been back many times since.
After weeks of eager anticipation the night finally arrived! I pulled into the Stone Hearth parking lot a few minutes before the event start time and the Stone Hearth team had set up a long table for our dinner. I felt very regal sitting at this long, adorned table!

At each place setting there was a coaster and pint glass from the dinner's beer sponsor,
Clown Shoes Beer of Ipswich, MA (more on that a bit later). I love their logo; it has that retro carnival feel, but also manages to look sharp.


Before I dive into the meal itself, I want to say that the best part for me of attending this event was finally getting to meet in person so many of the people whose blogs I read every single day! This event truly had an all star guest list which included:
It was such a treat to get to know each of you and I hope to see you again very soon!
Now on to the food!
Stone Hearth was incredibly generous and provided us with a four course meal. Each course was paired with a beer from Clown Shoes.
The first course was appetizers which included parmesan flatbread with eggplant dip, spicy meatball poppers and cheddar covered olives.
The parmesan flatbread was super crispy and had just the right amount of cheese flavor. I wasn't such a huge fan of the eggplant dip, I preferred dunking the flatbread in tomato sauce.

Though I didn't personally try the meatballs they got a rave review from everyone at the table.

I love the cheddar covered olives! I have ordered these before and I pop them like candy.

The beer for this course was Clown Shoe's Clementine, a white ale. I am a fan of fruit flavored beers (Harpoon's Raspberry UFO is my all time favorite) so I was excited to sample this.

The beer struck a nice balance between the clementine flavor and the actual beer flavor. I would absolutely pick this up to drink at home.

Course two was salad. I didn't realize how many salad choices there were on this menu! We were delivered the Caesar salad, the avocado salad, a mushroom and parmesan salad and a celeriac salad.
I've had the avocado salad before and I still love it. The buttery taste of the avocado really can't be beat.

The celeriac salad defied gravity! I love this vertical presentation! The salad is mostly made of celeriac, green apples and walnuts. It had such a stupendous crunch, while also having a sweet flavor. This might be my new favorite!

I didn't sample the Caesar, but here's a photo for those who are curious:

The mushroom and parmesan salad was being quickly passed around the table so I didn't manage to stop it in transit for a photo.
The beer for the second course was called Tramp Stamp. No, I am not kidding. Check out the bottle:


This was a Belgian IPA with orange peel. I liked this one, but the Clementine was still my top choice.
After the first two courses we took a break for some foodie trivia! The winners of the trivia contest received gift cards to Stone Hearth and one lucky winner was going to be awarded two tickets to the Mohegan Sun Wine Festival. I will fully admit, I did not know a single answer to any of the questions. That aside, it was a nice interlude between courses.

Course three was the star of the show . . . drum roll please . . . the pizza! Stone Hearth was so generous and brought us six different types of pies.
There was the Prosciutto and Pineapple:

The Divine Goddess:

The Bacon and Blue:

The Farm Fresh:


The Bean:

There was also a special pizza of the month with kale, leeks, gouda cheese and sausage. I was too far down the table to get a photo - sorry, peeps!
I was so impressed that three of the six pizzas were vegetarian. I love the Divine Goddess for the combo of broccoli and spinach mixed with creamy cheese, the Farm Fresh for the flavorful, bold veggies and the bean for being such a delicious, unexpected surprise! Bean pizza - who knew?
The beer for the third course was called Brown Angel, a double brown ale. This beer was too dark for my taste and I gave up after two sips.


Then we arrived at my favorite course of any meal, dessert! We sampled two awesome treats for this final round.

The first was a purple sweet potato gelato made by Dan of
The Food in My Beard! I never would have thought sweet potato could be a yummy flavor, but I was wrong. I really enjoyed this.

The second frozen treat was custard topped with maple walnut topping. The custard was brought to us by Custard for a Cause, a philanthropic effort to support
Community Servings through the sale of these delicious desserts. I thought I didn't like custard, but this version was so much lighter than any custard I've tasted before. I might have to reconsider!

The beer for the dessert course was called Supa Hero (how Boston!), an India pale ale.

I was happy we returned to lighter beers. I was so full at this point I couldn't do this last beer justice, but it certainly was good.

A fun fact about Clown Shoes, they actually have their own hero comic strip on their blog! Check it out
here.
At the end of the night, Ken from
Pete & Gerry's Organic Eggs (who explained to us about Custard for a Cause) gave each of a us a six pack of heirloom blue eggs to take home!

How beautiful is the color of these eggs?


I used my box to make a veggie scramble for brunch today!
I cannot say thank you enough to Stone Hearth, Clown Shoes and Pete & Gerry's Orangic Eggs for such a wonderful evening. It was incredible to meet so many of my favorite writers in person, to enjoy Stone Hearth's craveable food, sample new, local beers and be treated to not one, but two desserts! Thank you to all three sponsors for your generosity.
As we were getting ready to leave, Jon, one of the owners of Stone Hearth said to us, "You know, this week during the President's State of the Union address we heard about a lot of things in this country that are broken and systems that need to be repaired. What all three of our businesses are trying to do is to put the emphasis on local and sustainable. To support other local businesses, green business practices and to ensure we're moving the needle as much as we can toward positive change."
A meal with a side of inspiration!