Event Set to Feature Hoosier Foods

News Release

Originally Posted August 14, 2012

INDIANAPOLIS, Ind. - Indiana's top chefs, vintners, brewers, food and beverage producers and artisans are gearing up for Dig-IN, A Taste of Indiana, which is less than two weeks away at White River State Park. More than 60 food and beverage experts will be on-hand for this third annual event, including more than 30 chefs who will prepare some of the most unique and delectable sample dishes the state has to offer – all made with farm-fresh Indiana produce, meat and dairy products. (See attachment for complete list.)

Selected chefs are provided with produce grown, and meat raised in Indiana and then each makes a delectable dish... for 3,500 people. Everyone gets a "taste" of as many dishes as they can eat making it virtually impossible to taste everything. It's just too much when Indiana wines and beers also are being sampled, smoothies from Indiana watermelon and berries are being served, and value-added foods like syrup, chocolates, breads, and beef & noodles are there for everyone to learn and taste what can be made from Indiana ingredients.

Desserts, vegan and vegetarian dishes join meatloaf sliders, kobe beef burgers, and dishes with duck, bison, perch, and lamb.

In addition to tasting unique Hoosier-based dishes, visitors can see chefs give demonstrations and discuss their recipes.

Event goers can enjoy selections from vendors including Frittle Candy, Whyte Horse Winery and the highly sought-after 3 Floyds Brewing Company, or sample bites from chefs Joseph Hewett who will prepare SunKing braised duck fried pie with blueberry BBQ sauce and charred sweet corn salad; or Chef Val Vanderpool who will make house made ricotta with peach and white corn puree finished with Twisted Sistaz Popcorn – made exclusively for Dig-IN! There's something delicious for every palate, and discounted tickets remain on sale for $30 until the day before the Aug. 26 event.

WHAT: Dig IN, A Taste of Indiana
WHERE: White River State Park Celebration Plaza,
801 W. Washington St., Indianapolis
WHEN: Sun., Aug. 26, noon-5 p.m.
COST: $30 in advance of the event date via the Dig IN web site, $40 at the gate
INFO: www.DigINdiana.org or (317) 607-8715; tickets also available at the White River State Park Visitors Center

Dig IN Taste of Indiana 2012 CHEFS and DISHES (subject to change – for a more complete and updated list, go to www.digindiana.org
-JJ Boston, Chef JJ’s Big Green Bisto, Indianapolis: Sweet Cheeks
-Tyler Herald, Napolese, Indianapolis: Unlimited Tomato Caprese
-Greg Schiesser, Indiana Downs, Greenwood: Hoosier Momma Margarita Duck or Pork
-Alan Sternberg, Albatross Grille, Carmel: Duck Prosciutto with Honey Ricotta and Persimmon Peach Gastrique
-Joseph Hewett, The Indigo Duck, Franklin: Sunking Braised Duck Fried Pie with Blueberry BBQ Sauce and Charred Sweet Corn Salad
- Ron Orebaugh, Grand Grilling (catering), Muncie: Grand Grilling's Pulled Pork BBQ
-Regina Mehallick, R bistro, Indianapolis: Chilled Peach Soup with Smoked Duck Salad
-Valerie Vanderpool, Zest! Exciting Food Creations, Indianapolis: House-made Ricotta with Peach & White Corn Puree finished with Twisted Sistaz Popcorn (made exclusively for Zest! by Just Pop In)
-Robert Justin Cowan, Served, Indianapolis: Duck Confit Slider or Quesadilla
-Cindy Hawkins, Circle City Sweets, Indianapolis: Caramels, Nougat and Pate de Fruit Candies
- Sam Brown, Second Helpings, Indianapolis: Strawberry and Banana Soup
-Luke Trinosky, The Chef's Academy, Indianapolis: Carolina Pulled Pork on Creamy Vegetable Salad
-Nicholas Carter, Black Swan Brewpub, Plainfield: BS Signature Reuben
-Steven J. Oakley, OAKLEYS bistro, Indianapolis: Lamb "Adobo" Lettuce Wrap
-Aaron Butts, Joseph Decuis, Roanoke: Wagyu Tongue & Cheek Tacos
-Mark Cox & Chef Josh Henson, Fermenti Artisan, Indianapolis: Fermented Garden Kraut with Capriole Farms Old Kentucky Tomme
-Jeff Ford, J. Ford's Black Angus, Terre Haute: Slow Smoked Bison Taco w/Indiana Pico & Goat Cheese Slaw
-Chef Doug & Marla Rennie, Just Rennie's Cookie Co., Evansville: Just Rennie's Signature Cookies
-Brad Gates, Brad Gates Catering, Carmel: Braised Bison Shoulder with Succotash, Savoy Cabbage & Horsera Creme Fraiche
-Caleb France & Chase Hinton, Cerulean, Winona Lake: Pork Belly, May Apple Jam, Hazelnut, Goldwood Garden Greens
-Ryan Nelson, Late Harvest Kitchen, Indianapolis: Corn, Walnut, Goat Cheese and Pancetta Salad
-Layton Roberts, Meridian Restaurant and Bar, Indianapolis: First – Cantalope and Cucumber Salad with Basil-infused Creme Fraiche and Watercress Pistou; Second – Grilled Peaches with Honey and Blueberry Cream
-Joseph Martin, 18 on the Square, Shelbyville: Bison Bratwurst with Relished Summer Salad and Hand Crafted Mustard
-Roger Hawkins, Circle City Soups, Indianapolis: "My Dad's" Sweet Corn Chowder
-Christopher Eley, Goose the Market & Smoking Goose, Indianapolis: Barbacoa de Chivo Walking Taco
-Brandon Canfield, The Loft at Traders Point Creamery, Zionsville: Great Organic Garden Gazpacho
-Dan Orr, FARMbloomington, Bloomington: Chilled Golden Summer Soup
-Craig Baker, Local Eatery and Pub, Westfield: Goat and Indiana Ambrosia
-Nitin Naidu, Spice Box, Indianapolis: Channa Masala
-Matt Kornmeyer, Scratchtruck, Indianapolis: Indiana Sweet Corn Panna Cotta with Dulce de Leche
- Becky Hostetter, Duos, Indianapolis: Potato, Greens and Goat Cheese Quesadilla
-Mark Marlar, The Oceanaire Seafood Room, Indianapolis: Indianapolis Vegetarian Perch

WINERIES
-Rick and Kathy Black from Wildcat Creek Winery, Lafayette
-Berretta and Wilbert Best, Best Vineyards, Elizabeth
-Andy Hedinger, Monkey Hollow, St. Meinrad
-Melissa Humphrey, River City Winery, New Albany
-Abbey Gross, Whyte Horse Winery, Monticello
-Steve Thomas, Thomas Family Winery, Madison
-Jim Pfeiffer, Turtle Run Winery, Corydon

BREWERIES
-Three Floyds, Munster
-Sun King Brewing, Indianapolis
-Brugge Brasserie, Broad Ripple
-Black Swan Brewpub, Plainfield
-Upland Brewing Company, Bloomington
-Crown Brewing Company, Crown Point
-Flat 12 Bierwerks, Indianapolis
-Barley Island Brewing Company, Noblesville
-Mad Anthony Brewing Company, Ft. Wayne
-New Albanian Brewing Company, New Albany

INDIANA ARTISANS
-Carrie Abbott, Frittle Candy, Indianapolis (Friittle)
-Julie Bolejack, Chocolate for the Spirit, Shelbyville (chocolates)
-Tim Burton, Burton’s Maplewood Farm, Medora (maple syrup)
-Judy Coe, Coe’s Noodles, Lynn (chicken/beef & noodles)
-Erin Edds, Hoosier Momma, Indianapolis (bloody mary maker and margarita mix)
-Gordon Jones, HickoryWorks, Trafalgar (hickory syrup)
-Alexa Lemley, 240Sweet, Columbus (marshmallows)
-Charlotte Waltz, Seeds and Such, Norman (persimmon cookies)
-Lori Shreve, Boyd’s Fudge, Westfield (fudge)
-Wayne Shive, Best Boy & Co., Ft. Wayne (bourbon caramel sauce)
-Daina Chamness, Yours Truly Foods, Trafalgar (wine cake)

FOOD TRUCKS
-Scratch -- http://scratchtruck.com/
-Duos -- http://duosindy.com/
-Spice Box -- http://roaminghunger.com/spice-box (Indian food, uses a lot of Indiana vegetables.)

OTHERS
-Jeff Patrick, Nicey Treat -- paletas, ice pops made with fresh fruit
-Bjava – coffee infused with an Indiana flower, booth next to Circle City Sweets
-Natural Born Juicers – Peach Lavender Smoothie

Source: Dig-IN