Last weekend, Tim and I headed to Carmel, Indiana to celebrate our five year wedding anniversary on October 8. Carmel might seem like an unusual celebration destination, but a couple years ago we drove through Carmel on our way to a wedding in Chicago and had one of the best meals of our life at Late Harvest Kitchen.
Late Harvest Kitchen uses local ‘Hoosier’ ingredients paired with a globally-inspired creative menu to give restaurant patrons the most delicious experience. Yes, the appetizers and entrees are incredible, but what really brought us back to the LHK was the unforgettable Sticky Toffee Pudding for dessert. Sounds strange? Yes, but it is the absolute best dessert I have ever had in my entire life. No joke!
Due to traffic and construction, our usual hour and a half drive turned into a four hour excursion. By the time we arrived at our hotel, we had approximately 20 minutes to get ready and be out the door in time for our reservations.
Before we jump ahead to dessert though, let’s talk a little about our before and during dinner.
We had reservations at 7, but needed to wait about 15 minutes for an open table. Obviously we weren’t in a hurry since dinner was our main source of nourishment and entertainment for the night, so we happily settled onto the fire lit patio for a glass of red for me and a craft beer for Tim. I tried to find the name of the wine I chose online, but it wasn’t on LHK’s website. I do know though that it was a 2013 red from Napa Valley – and that it was incredible! I chose that glass in honor of our trip to Napa earlier this year, which was the big celebration trip for our anniversary. (Tim’s busy season is during the fall, so we thought going in the spring would be easier, so we went in April!)
After we sat down for dinner, we asked for a basket of freshly baked bread, and then ordered the Shaved Brussels Sprouts Salad to split as an appetizer. The salad included egg, smoked almonds, Parmesan cheese, and a citrus vinaigrette. This salad was so light and fresh. Raw, shaved Brussels may sound a little harsh as a salad leaf, but it truly is delicious. The flavor is mild and the texture is a great crunch that holds up against vinaigrette.
For dinner, we chose to split and entree and two side dishes, including the Seasonal Roasted Vegetables and the Hand-Cut Fries flavored with Bone Marrow Butter (Amazing!!) and jalapeños.
The main entree we decided upon was the 16 oz. Ribeye cooked medium, topped with a farm fresh sunny-side-up egg, salsa verde, roasted garlic, marrow bone, smoked salt and Texas toast. I just had a little of the ribeye with the side dishes and it was perfectly cooked and so tender. I paired it with roasted garlic cloves and it was delicious!
And as if we weren’t full enough, we absolutely had room for dessert!
The Sticky Toffee Pudding is like no other dessert I have ever had. It’s served smoking hot – right out of the oven, and is topped with fresh whip cream and the most glorious butter, rum and brown sugar sauce. The pudding part of the dessert is a cross between a bread pudding and a blondie. It is made up of dates and figs, which gives it a moist, rich texture. Seriously – go to Carmel now and eat at LHK and order the Sticky Toffee Pudding with no hesitation! Do it! You will thank me. In fact, it is worth the drive just for dessert and wine and coffee (…served in a fancy French Press with fresh cream and sugar cubes no less)!
Five years down, a lifetime to go! So thankful we chose each other and continue to choose one another every day. I can’t wait to spend the rest of my life with you Tim, and bonus points if we can spend even more time drinking good wine and eating incredible sticky toffee pudding together. Cheers to another year together!