Local chefs, local restaurants and local food at Dig IN: A Taste of Indiana
For the last three years, Indiana’s greatest chefs, breweries and wineries have gathered at White River State Park to showcase much of what the state has to offer culinarily and agriculturally. This event, Dig IN: A Taste of Indiana, started in 2009 as a private gathering of local food enthusiasts. After finding interest in the surrounding community for a larger-scale event, Dig IN became the outdoor festival that it is today.
“The whole point of the event is to highlight for Hoosiers what all is grown and produced within Indiana. We’ve picked what we consider to be the state’s best chefs, farmers and producers, not just those from Indianapolis,” said Eric Freeman, Director of Dig IN.
The event acts not only as an opportunity to taste over 30 different chefs’ dishes but also as a way to tie local food enthusiasts directly to farmers and food producers throughout the state.
“When you enter Dig IN, you get a passport. It includes the chef’s names and restaurants as well as the farmers and farms that produced the food. In many ways, the farmers are just as important as the chefs,” said Freeman.
Dig IN: A Taste of Indiana is taking place from noon to 5 p.m. this Sunday at White River State Park (801 W. Washington, Indianapolis). A ticket includes tastes of all the food and drinks available at Dig IN, although additional alcohol is available for purchase. Tickets are available online now for $30 at DigINdiana.org, $10 less than on the day of the event.
Local food sourcing is just one of the many things Dig IN is hoping to communicate to event goers this weekend. Eight different seminars will cover a wide variety of topics including everything from national farming legislation to local wine production.
In the years since the first private event, Dig IN has garnered a sizeable following throughout the state, one that has forced them to raise the numbers of “tastes” available to those in attendance. The 34 chefs, artisans, breweries and wineries will each be preparing 3,500 two-ounce portions to feed the growing crowd.
“Dig IN grew by six hundred people from year one to year two. Last year, we hosted 3,700 people, and it seems to have only grown in popularity since. This year, we are anticipating 5,000 and that’s when we will have to shut the gates,” said Freeman, laughing. “We already have the ‘Sold Out’ banners prepped.”
Local chefs, brewers and producers participating in Dig IN:
Chefs/Restaurants
- Alan Sternberg, Albatross Grille – Carmel
- Brad Gates, Brad Gates Catering – Carmel
- Brandon Canfield, The Loft at Traders Point Creamery – Zionsville
- Craig Baker, Local Eatery and Pub – Westfield
Artisans
- Boyd’s Fudge – Westfield
Breweries
- Barley Island Brewing Company – Noblesville
Farms
- Bison World – Noblesville
