Indiana’s top chefs, vintners, brewers, food and beverage producers and artisans will cook and pour for an approximate 3,500 foodies at the third annual Dig-IN, A Taste of Indiana, held at White River State Park. More than 60 food and beverage experts will be onsite for the local-food event. More than 30 chefs prepare sample dishes made with farm-fresh Indiana produce, meat and dairy products.
Selected chefs are provided with produce grown, and meat raised in Indiana and asked to create uniwue dishes. Indiana wine, beer, and watermelon and berry smoothies are served, and value-added foods like syrup, chocolates, breads, and beef & noodles are available to showcase what can be made from Indiana ingredients.
Whyte Horse Winery, Abbey Gross, Monticello
Wildcat Creek Winery, Lafayette, Rick and Kathy Black
Black Swan Brewpub, Plainfield
Brugge Brasserie, Broad Ripple
Sun King Brewing, Indianapolis
Three Floyds, Munster
Upland Brewing Company, Bloomington