Skipping the “Moment of Truth” I insert into each blog post, here are a couple of little secrets about me:

• I think I may be the only person on the planet who doesn’t like “Seinfeld”. I like Jerry Seinfeld, I just never thought the show was funny.  It was “Much Ado About Nothing” for me (just like the Shakespeare play that I despise). The only part of that show I liked was Kramer. I would much rather watch “Comedians in Cars Getting Coffee” which is Mr. Seinfeld to a much more relate-able and hilarious degree for me.
• I am not much of a “red” meat eater.  Typically when I walk into a steakhouse either I have been invited to an event, or someone else is paying.  And when I am faced with the choices on a steakhouse menu I seek out the lone pork, fish or chicken dish because I KNOW there is one. A good rib-eye or porterhouse is lost on me.  I am just as happy with a perfectly cooked mid-rare burger or flank steak as I am with the more expensive cuts that beef aficionados proclaim to the world are the pinnacle of dining. Aside from tartare and carpaccio, I could easily give up beef as long as I have access to pork, lamb and goat.
• I MAY have been converted this past week by Chef Stephen Hopcraft and STK at the Cosmopolitan here in Vegas.

Back in January we went to the Chefs to the Max dinner/fundraiser at RX Boiler Room and in the silent auction we won a “Meat Tasting Dinner for 6”. While I love Stephen as a human being, I am more of an appetizer gal when I go there to eat, and that is really not that frequent. John eats there more than I do, BUT this dinner was MAGIC and so much fun and the company, as much as the food, was what made it so special (thanks to our friends Heather Burdette, Jozef Bobula, John Morris and Lynn Moonen for joining us).  Chef even allowed me to “play” with our food when it came to the tartare.

I asked Chef if I “got to play” as well. He let me mix up the tartare and form and plate it.

Enjoy the pics, and the captions and KNOW that the food was spectacular and I MAY in fact have to try to enjoy beef just a little more often.

Tartare with gaufrettes – fancy french potatoes. Sorry the taters seem to be the star of this pic, but the tartare was awesome!

Carpaccio with a superb pesto pasta. I even got a few tips out of Chef for making the pesto at home. This was all done LIVE in front of us!

The best slider I have ever had!

Beet Salad (l) and Caesar Salad (r)

Oh, and did I mention there was wine involved? Exceptional pairings with each course.

Filet tasting – L – R: Traditional Prime, All Natural, and Bone In. Of course there were sides!

And then there was dessert. The closest to you is a chocolate mousse with my all time favorite, a French macaron as a garnish. By this time I was so full…I only ate the garnish.