The only event in the city where an all-inclusive ticket allows foodies to sample 40 entrees, appetizers, soups, salads and sweets made with farm-fresh meat, produce and dairy, this year’s Dig IN, A Taste of Indiana will feature creations from the area’s top chef and eateries.
Dig IN, the nonprofit organization that runs the event, hosted a fifth anniversary party July 14, to announce its lineup of more than 40 chefs, 18 breweries and ten wineries to be featured at the Aug. 17 premier farm-to-fork festival at White River State Park.
You can expect to find lots of your usual favorites (Smoking Goose bacon, Huevos rancho nachos and pork sausage pizza) combined with plenty of unique bites, such as smoked summer succotash, a duck meatball, elk in a blanket or candied pork belly with Indiana melon and cheese curd. It’s all created by Indiana chefs using fresh, local ingredients.
“Only at Dig IN, A Taste of Indiana will you see this many great Indiana chefs in one place all working with fresh, in season Indiana ingredients,” said Rob Gaston, executive director of Dig IN. “Everything tastes so great because the talented chefs are using ‘off the vine’ ingredients which have been raised, cared for, and harvested by Hoosier farmers.”
Following is the list of participants and the dishes they’ll be sampling on Aug. 17. All are from Indianapolis except where noted.
- 18 on the Square (Shelbyville) – Southern Indiana smoked summer succotash
- 800 Degrees (Fort Wayne) – Pork sausage pizza
- Barn Brasserie (Muncie) – Pork shoulder
- Brad Gates Catering – Salad with Smoking Goose bacon and goat cheese
- Cerulean (Indianapolis and Winona Lake) – Terrine of rabbit with apples and hazelnut
- Citizen Hash – Citizen’s garden chachpa
- Caveman Truck – Smoking Goose bacon
- Circle City Soups – Huevos rancho nachos
- Delicia – Goat Birria tacos
- Fermenti Artisan – Cheese and pickle plate
- Goose the Market – Elk in a blanket
- Indigo Duck (Franklin) – Turkey trio
- J Ford’s Black Angus (Terre Haute) – Yankee-style pot roast
- Joseph Decuis (Roanoke) – Brisket Empanada
- Artisan Foodworks (Columbus) – Duck
- Meridian – Lamb belly sausage, caramelized onions, spicy cherry mostarda
- Mesh – Duck confit short rib
- Napolese – Indiana heirloom tomato panzanella salad
- Northside Kitchen – TBD
- Oakley’s Bistro – Duck meatball
- Oceannaire – TBD
- Omni Severin – Crispy pork taco, pickled jalapeno, Napa cabbage slaw and queso fresco
- One World Catering (Bloomington) – Puerco Pibil with poblano polenta and patron pickles
- Peterson’s (Fishers) – Lamb in a blanket
- Rook – Shrimp sinigang
- Scratchtruck – Pork loin, yucca-mushroom hash, blackberry mole and pickled blackberries
- Second Helpings – Roasted chicken and greens
- Shoefly Public House – Smoked Trout over greens
- Spice Box – Lam Bam
- The Local Eatery (Westfield) – Beef Brisket
- Trader’s Point Creamery – Candied pork belly with Indiana melon and cheese curd
- Valley Kitchen and Bar (Valparaiso) – Sweet and spicy chicken tacos
- Wyndham West – Hibiscus shrub
Sweets will include:
- Circle City Sweets- TBD
- Just Rennie’s – Gourmet cookies
- Bee Coffee Roasters – Cherry coffee zing
- Duos – Honey lavender rosemary shortbread
- Natural Born Juicers – Zen and cherries
- Nicey Treat – Raspberry frozen pop
In addition to the food, Dig-IN, A Taste of Indiana will feature such Indiana wineries as Easley, Huber, Winzerwald, and Two EE’s. Breweries that will be on site to sample and sell by the glass include Sun King, Figure 8, Flat 12, Indiana City, and newcomer Scarlet Lane.
The single-price admission includes one sample of every dish, beer, and wine in the park, including Indiana Artisan products such as popcorn, chocolates, and gourmet sauces. Indiana bands from the local music scene will provide entertainment. New this year is a Clark demonstration stage where chefs will showcase such cooking techniques as how to sear meat, quick and easy pickling, and slow cooking tougher cuts of meats for delicious results.
Dig IN, A Taste of Indiana, takes place on August 17, 2014 from Noon to 5 p.m. at White River State Park in Downtown Indianapolis.
Ticket prices are as follows:
- $35 for General Admission ($45 after Aug. 14)
- $55 for Early Admission at 11 a.m. ($65 after Aug. 14)
- $99 for the Ultimate VIP Experience ($115 after Aug. 14), which includes:
- 4 James Beard Award-nominated chefs (from Bluebeard, Libertine, R Bistro and Recess) providing dishes
- Climate-controlled luxury restrooms
- Designated VIP-only parking and entrance
- Air-cooled tent
- Rare and reserve beers and wines available exclusive for VIPs
- Bistro table seating
- Swag bag
For more information visit www.digindiana.org, or call 317-363-4625.
