Dig IN – Farm to Fork Indiana Food Festival at White River State Park

Dig IN – Farm to Fork Indiana Food Festival at White River State Park

This is information for 2013

After church on Sunday, August 25th,  we’ll be heading to White River State Park for the Dig IN Food Festival. From noon to 5pm, we can all enjoy Indiana farm fresh food prepared by Indiana chefs! The motto “Farm to Fork” is a beautiful idea that has many teachable moments for your family. While the cost might run you a bit more than your average Sunday brunch, Dig IN will leave an impact on your children and the future of Indiana farms and food – this is a Sunday brunch NOT to be missed!

Last year we took Lulu (age 2 at the time) with us to Dig In. She was one of few children at the DigIN 1event and she had a great time. This year we are leaving all of the kids at home and taking part in the fun for a mommy and daddy date. You will be the best judge of your child’s readiness for Dig In.

Want to really impress your friends? Post photos on instagram and Facebook of your child sampling the fabulous food served up at Dig In! When you share a picture of a two year old eating Curried goat with goat cheese ambrosia or Cantaloup cayenne cucumber cold soup from Meridian Restaurant, you’ll get them BEST comments from your friends and family. My favorite, “Wow! Lulu has a very exotic palette!!” (Yes cousin Kate, she does. #what’sYOUR2YearOldEatingForLunch?) If you do bring the kids along, I recommend packing a few snacks just in case you have a picky eater.

DigINJay and I really enjoyed our time at this HUGE festival and the food was so great! While I’m not normally an adventurous eater, I’m so glad I tried some food that was new to my stomach. One of my favorite features of Dig In was that each tent had a sign that indicated which restaurant/chef had prepared the food creation and which Indiana farm the food was sourced from! In addition, you’ll have opportunities throughout the day to speak with and hear from Indiana farmers, the same farmers who worked hard to provide food for Dig In. This is such a unique event and I’m proud to say I’ve attended!

Tickets are $40 for adults when purchased in advance, $10 for kids 5-10 and kids under 4 are free. Ticket price includes food samples from 30 top Indiana chefs, tastings of beer and wine from Indiana wineries and breweries and tips and conversation with the chefs about the foods they have prepared. Enjoy music from local musicians while you taste. When did you last have live music at your Sunday brunch? You can also purchase early entry tickets and VIP experience tickets for an additional fee.

DigIn isn’t one of those events where you pay admission and then you purchase tickets to try everything — you’ll get a passport and then you get to eat EVERYTHING! See below for a list of all the fabulous food you’ll get to try!

Buy your tickets online early, last year Dig In was a SOLD OUT event!


We’re giving away TWO TICKETS ($80 value) thanks to Indiana’s Family of Farmers!

a Rafflecopter giveaway


Dig IN, A Taste of Indiana 2013 RESTAURANTS, CHEFS and DISHES noted, as available

(subject to change)

• 18 on the Square, Joseph Martin: Duck Gyro, Grilled Flat Bread, Relished Summer

Vegetables, Daredevil Sauce (Protein provided by Maple Leaf Farms)

• Black Market, Micah Frank: Indiana Berry Shrub

• Brad Gates Catering, Brad Gates: Grilled Duck Breast & Poached Peach Salad

• Cerulean, Chase Hinton and Caleb France: Duck, Fennel, Sorrel, Cherries, Chilies

• Chef JJ’s Back Yard, Chef JJ Boston: Curried Pork and Lamb (Protein from Paul

Russell’s Farm and Gunthrop Farms)

• Circle City Soups, Roger Hawkins, Indiana Gazpacho

• Circle City Sweets, Cindy Hawkins: Honey-Shagbark Granola with Yogurt

• Courses Restaurant, Joseph Davey: Albondigas (Protein from Keegan Poe’s Farm)

• Craig Baker, Craig Baker: Pork Country Style Torchon, House Pickled Seasonal Veg

Salad, “Bloody Mary,” and Micro Herbs (Protein from Birkeys)

• Delicia, Ricardo Martinez: Spicy Beet Salad

• Fermenti Artisan, Mark Cox: Smoked Bison Shoulder and Curtido (Protein from Bison


• Goose the Market, Chris Eley: Meat on a Stick (Protein from Donnie Brewer’s Farm)

• Indiana Downs, Greg Schiesser (Protein from Dallas & Meggie Foster’s Farm)

• Joseph Decuis, Aaron Butts: Mini Wagyu Burgers with Spicy Tomato Jam and Bleu

Cheese Mousse (Protein provided by Joseph Decuis Farm)

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


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

(Protein from Chris & Jent Campbell’s Farm)

• Kelly Ford, Jeff Ford: Duck Confit Egg Roll/Spring Roll with Pork Belly &

Jalapeno “Duck” Sauce (Protein from Maple Leaf Farms)

• Lemleys’ Catering, Alexa Lemley: Chicken on a Grit Cake (Protein from Tyson)

• Meridian Restaurant and Bar, Layton Roberts: Faux Noodle (Protein from Matt

Gibson’s Farm)

• Mesh on Mass, Mark Henrichs: Compressed Watermelon Salad

• Napolese, Tyler Herald: Focaccia Caprese Sandwich

• Northside Social, Nicole Oprisu: Chicken Lettuce Wraps (Protein from Tyner Pond)

• One World Catering, Corbin Morwick: Moroccan Lamb Meatballs (Protein from

Keegan Poe’s Farm)

• R bistro, Regina Mehallick: Beans & Beef (Protein from Fischer Farms)

• Scratchtruck, Matt Kornmeyer: Bourbon Braised Brisket with Peach Bourbon Glaze

(Protein from Fischer Farms)

• Severin Bar, Vincent Russo: Pulled Pork Sliders with Bourbon/Watermelon Slaw

• Spice Box, Nitin Naidu: Goat Channa (Protein from Gunthrop Farms)

• The Chef’s Academy, Anthony G Hanslits: Lamb Reuben + Napa Cabbage Slaw +

Minted Mustard (Protein from Keegan Poe’s Farm)

• The Indigo Duck, Karen Hewett: Rabbit Sloppy Joe’s (Protein from Meat the Rabbit)

• The Loft Restaurant, Brandon Canfield: Grass-fed Beef

• The Oceanaire Seafood Room, Courtney Loyd (Protein from RDM Shrimp)

• Valley Kitchen & Bar, Cory Muro: Pork Belly Lettuce Wraps(Protein from Gunthrop


• Zest! Exciting Food Creations + Twist Lounge, Valerie Vanderpool: Elloté Salad with

Cornmeal-Crusted Perch (Protein from Bell Aquaaculture)


• Best Boy & Co., Ft. 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


• 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


As an ambassador for this event, our family was given two tickets to this event to facilitate this article by our friends at Indiana Family of Farmers. IFOF will have a booth at Dig IN and will be providing the chefs with the meat and produce for the event. You can learn about IFOF’s role in DigIN here: http://digindiana.org/indiana-family-of-farmers/

About The Author

Katy Mann

My name is Katy Mann, and I'm the creator of Indy with Kids. With over 10 years of experience working with children, and my excitement towards the great city of Indianapolis; I offer readers guidance about great events and activities to do around Indianapolis with their kids and grandchildren. Join us on our family travels and adventures across the country!