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.

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.

Tickets: $30-advance; $40-gate; available at DigINdiana.org and White River State Park Visitors Center 

INFO: DigINdiana.org 

CHEFS ~ DISHES

· 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

WINERIES

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

BREWERIES

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

INDIANA ARTISANS

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)

FOOD TRUCKS

Scratch -- Scratchtruck.com
Duos -- Duosindy.com/
Spice Box Roaminghunger.com/spice-box (Indian food with Indiana vegetables)

MISC.

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 GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in M and Retired Living magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Dig-In 2011 Schedule and Vendors

INDIANAPOLIS (Aug. 17, 2011) – Farmers throughout the state are preparing to deliver various cuts of beef, bison, chicken, duck, pork and more to the 30 Hoosier chefs preparing unique dishes for visitors to taste at Dig-IN, A Taste of Indiana at White River State Park on Aug. 28.

Farmers and products

Becker Farms of Mooreland, chicken 

Cook’s Bison Ranch of Wolcottville, bison tenderloin 

Creighton Brothers, Atwood, eggs 

Dougherty Farm Fresh Beef of Franklin, ground beef 

Fisher Farms of Jasper, turkey and beef 

Gunthorp Farms of LaGrange, pork and turkey 

Indiana Packers/Indiana Kitchen, Delphi, pork 

Kuehnert Dairy Farm, Ft. Wayne, chocolate milk from Prairie Farms 

Maple Leaf Farm of Milford, duck breast and leg 

Chef JJ's

Bill Peters, Sharpsville, pork 

Royer Farm Fresh of Clinton, beef 

Smith Dairy, Richmond, cream 

Walnut Valley Bison, Twelve Mile, bison 

Alan Wilhoite, Lebanon, pork 

The event will feature tastes of foods from more than 30 chefs, as well as dozens of samples of wines and beers (for those over 21) from Indiana wineries and brewers. Non-alcoholic drinks also will come with Hoosier roots: chocolate milk from Prairie Farms of Anderson, flavored juices from Natural Born Juicers of Indianapolis, sparkling iced coffee with plum and poplar bark syrup from Bjava Coffee and Tea of Indianapolis.

240Sweet

WHAT: Dig-IN, A Taste of Indiana
WHERE: White River State Park Celebration Plaza, 801 W. Washington St., Indianapolis
WHEN: Sun., Aug. 28, noon-5 p.m.
COST: $20 in advance at select Marsh and MainStreet stores, $30 at the gate, $7 children ages 5-15, free for age 4 and younger. Tickets also available online through the Dig-IN web site.
INFO: www.DigINdiana.org or (317) 607-8715

Chefs and Restaurants

Nicholas Carter Black Swan Brew Pub, Plainfield

Brad Gates Brad Gates Catering, Carmel

Jack London Butler University, Indianapolis

Tyler Herald Café Patachou, Indianapolis

R Bistro

JJ Boston Chef JJ’s Back Yard, Indianapolis

Cindy Hawkins Circle City Sweets, Indianapolis

Roger Hawkins Circle City Soups, Indianapolis

Susan Orebaugh Grand Grilling to Go catering, Muncie

Mark Cox, Joshua Henson Fermenti Artisan, Indianapolis

Greg Schiesser Indiana Downs, Shelbyville

Joseph Hewett Indigo Duck, Franklin

Nate Jackson IUPUI Food Service, Indianapolis 

Thom England Ivy Tech Community College of Central Indiana

Jeff Ford J. Ford’s Black Angus, Terre Haute 

Aaron Butts Joseph Decuis, Roanoke 

Douglas and Marla Rennie Just Rennie’s Cookie Company, Evansville

Brendon Cheney JW Marriott, Indianapolis

Keltie Sullivan Domina Keltie’s Restaurant and Café, Westfield

Regina Mehallick R bistro, Indianapolis

David Tallent Restaurant Tallent, Bloomington 

Sam Brown Second Helpings, Indianapolis 

Christopher Eley Smoking Goose & Goose the Market, Indianapolis 

Braulio De La Torre Severin Bar and Grille, Indianapolis 

Justin Cowan Served Café/Bistro, Indianapolis 

Lucas Trinosky/Tony Hanslits The Chef’s Academy, Indianapolis 

Craig Baker The Local Eatery and Pub, Westfield 

Cara Dafforn U-Relish Farm, Indianapolis 

Valerie Vanderpool Zest! Exciting Food Creations, Indianapolis 

Alan Sternberg Restaurant 2(oh!)4, Muncie 

Breweries

Barley Island Brewing Company, Noblesville 

Brugge Brasserie, Broad Ripple 

Black Swan Brewpub, Plainfield 

Crown Brewing Company, Crown Point 

Figure 8 Brewing, Valparaiso 

Flat 12 Bierwerks, Indianapolis

Mad Anthony Brewing Company, Ft. Wayne 

Oaken Barrel Brewing Company, Greenwood 

Sun King Brewing, Indianapolis

Upland Brewing Company, Bloomington 

Wineries

Best Winery 

Best Vineyards, Elizabeth

Buck Creek Winery, Indianapolis 

Carousel Winery, Bedford 

Chateau Thomas Winery, Indianapolis

Chateau de Pique Winery, Seymour 

Rettig Hill Winery, Columbus 

The Rowland Winery, Dillsboro 

Winzerwald Winery, Bristow

Wolfcreek Wines, Columbus 

Indiana Artisans

240Sweet of Columbus, marshmallows

Big Brick House Bakery, Wabash, breads 

Burton’s Maplewood Farm, Medora, maple syrup, rum-infused maple syrup

Capshew Cellars, Lanesville, vinegars 

Chocolate for the Spirit, Shelbyville, chocolates

Coe’s Handmade Style Noodles, Lynn, beef and noodles 

J. Evelyn Confections, Indianapolis, chocolates 

Salt Creek Valley Farms, Batesville, jams and relishes

Beverages

Hoosier Momma's 

Bjava Coffee and Tea, Indianapolis, sparkling iced coffee with plum and poplar bark syrup 

Hoosier Momma’s Bloody Mary Maker, Indianapolis, shots of Bloody Mary mix-“red beer”

Indiana Family of Farmers and Pogue’s Run Grocery, Indianapolis, water 

Natural Born Juicers, Indianapolis, exotic flavored juices 

Prairie Farms, Anderson, chocolate milk

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.