News From Terre Haute, Indiana

July 25, 2013

Chefs, brewers, vintners to gather for Taste of Indiana; tickets on sale now

News Release

INDIANAPOLIS — Tickets for Dig IN, A Taste of Indiana are now on sale. The fourth annual event, presented by Indiana’s Family of Farmers, with premier sponsor Central Indiana Community Foundation, will be on Aug. 25 at White River State Park in downtown Indianapolis.

Dozens of Indiana chefs, brewers, vintners and food artisans will gather in the park to celebrate all that Indiana agriculture has to offer. This year, Dig IN is offering even more chefs, an increased focus on the farmer and three ticket levels, including an all-new VIP tent experience with plenty of perks.

The VIP tent provides access to local chef celebrities Neal Brown and Greg Hardesty, who will present a cooking demonstration and tasting; a chance to sample Indiana brewers’ and winemakers’ exclusive varieties and special reserves; and periodic visits from participating chefs, with delivery of their samples to taste as they describe the preparation. VIP tickets will be limited to maintain an intimate and interactive experience with the chefs, farmers and beer and wine makers. VIP guests also may enjoy luxury climate-controlled restrooms.

Tickets are $40 for general admission; $60 for early-entry admission, allowing the ticketholder to enter one hour before general; and $90 for the VIP tent. VIP ticketholders will have a designated entrance with early access to the park at 11 a.m. A limited number of early-entry and VIP tickets will be available.

The event sold out in 2012, and fewer tickets will be available this year to ensure a good experience for all attendees. Visit for more information.

Dig IN, A Taste of Indiana

Restaurants, chefs and dishes (subject to change):

• 18 on the Square, Joseph Martin: duck gyro, grilled flatbread, relished summer vegetables, daredevil sauce

• Black Market, Micah Frank: Indiana berry shrub

• Brad Gates Catering, Brad Gates: grilled duck breast and poached peach salad

• Cerulean, Chase Hinton and Caleb France: duck, fennel, sorrel, cherries, chilis

• Chef JJ’s Back Yard, Chef JJ Boston: curried pork and lamb

• Circle City Soups, Roger Hawkins, Indiana gazpacho

• Circle City Sweets, Cindy Hawkins: honey-shagbark granola with yogurt

• Courses Restaurant, Joseph Davey: Albondigas

• Craig Baker, Craig Baker: pork country style torchon, house pickled seasonal veg salad, “Bloody Mary,” and micro herbs

• Delicia, Ricardo Martinez: spicy beet salad

• Fermenti Artisan, Mark Cox: smoked bison shoulder and curtido

• Goose the Market, Chris Eley: meat on a stick

• Indiana Downs, Greg Schiesser

• Joseph Decuis, Aaron Butts: mini wagyu burgers with spicy tomato jam and bleu cheese mousse

• Just Rennie’s Cookie Company, Chef Doug and Marla Rennie: Just Rennie’s Gourmet Cookies

• JW Marriott Indianapolis, Brendon Cheney: Indiana Pig: The Adventure Begins

• Kelly Ford, Jeff Ford: duck confit egg roll/spring roll with pork belly and Jalapeno “duck” sauce

• Lemleys’ Catering, Alexa Lemley: chicken on a grit cake

• Meridian Restaurant and Bar, Layton Roberts: faux noodle pho

• Mesh on Mass, Mark Henrichs: compressed watermelon salad

• Napolese, Tyler Herald: focaccia caprese sandwich

• Northside Social, Nicole Oprisu: chicken lettuce wraps

• One World Catering, Corbin Morwick: Moroccan lamb meatballs

• R bistro, Regina Mehallick: beans and beef

• Scratchtruck, Matt Kornmeyer: bourbon braised brisket with peach bourbon glaze

• Severin Bar, Vincent Russo: pulled pork sliders with bourbon/watermelon slaw

• Spice Box, Nitin Naidu: goat channa

• The Chef’s Academy, Anthony G Hanslits: lamb reuben, Napa cabbage slaw and minted mustard

• The Indigo Duck, Karen Hewett: rabbit sloppy Joes

• The Loft Restaurant, Brandon Canfield: grass-fed beef

• The Oceanaire Seafood Room, Courtney Loyd

• Valley Kitchen & Bar, Cory Muro: pork belly lettuce wraps

• Zest! Exciting Food Creations + Twist Lounge, Valerie Vanderpool: elloté salad with cornmeal-crusted perch

Indiana artisans:

• Best Boy & Co., Fort Wayne/Roanoke: Caramel bourbon sauce and fudge sauces

• Burton’s Maplewood Farm, Medora: maple syrup and infused syrups

• Capshew Cellars, Lanesville: black cherry, pear and red wine vinegars

• Captain Jim’s Sauces, Indianapolis: hot sauces made from naturally grown, sustainable peppers from a local farmer

• Chocolate for the Spirit, Shelbyville: truffles and bon-bons

• Cornerstone Bread Co., Indianapolis: Vienna, marble rye and cherry chocolate breads; Scotch ale rolls made with Sun King Brewing’s Wee Mac Brown Ale

• Frittle Candy, Indianapolis: Frittle, a cross between fudge and brittle

• Front Porch Pretzels, Kokomo: small-batch, hand-poured jams featuring organic fruit

• Sweet Poppin’s, Kokomo: gourmet flavored popcorn

Food trucks/refreshments:

• Bee Coffee: Plum Buzz Iced Coffee

• Duos: golden Chanterelle vegetable bisque

• Natural Born Juicers: strawberry smoothie

• Nicey Treat: paletas, ice pops made with fresh fruit

• Scratchtruck

• Spice Box