Monday, August 20

Dig IN, A Taste of Indiana 2012 Announces Chefs, Menus, Vendors

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.

801 W. Washington St., Indianapolis
WHEN: Sun., Aug. 26, noon-5 p.m.
Tickets: $30-advance; $40-gate; available at and White River State Park Visitors Center 


· JJ Boston, Chef JJ’s Big Green Bisto, Indianapolis: Sweet Cheeks
· Tyler Herald, Napolese, Indianapolis: Unlimited Tomato Caprese
· Greg Schiesser, Indiana Downs, Shelbyville: 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, Indpls: 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

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

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

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


Scratch --
Duos --
Spice Box (Indian food with Indiana vegetables)

Nicey Treat, Jeff Patrick (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)

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic. Read her new column, Infused, at and and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on,, in M and Retired Living magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.


Anonymous said...

Hands down the best foodie event in the state. Cant wait and thanks for covering the event

Elizabeth J. Musgrave said...

I agree and am only too happy to see it succeed and cover it annually. Perhaps we'll see DigIN as a two-day event in the future...