08 Sep Dig IN 2016 Beats the Heat with Fascinating Food & Libations
By Duane Jasheway for Indiana On Tap
On a recent, steamy and sunny Sunday afternoon at downtown Indianapolis’ Military Park, over 5,000 people gathered to feast on all things Indiana. Indiana’s premier farm-to- fork festival, Dig IN: Taste of Indiana (http://digindiana.org) challenges 40 Indiana chefs to craft local dishes using only produce, poultry, and meat sourced from Indiana farms. These creative concepts are washed down with luscious libations from over 20 Indiana brewery and wineries showcasing the Indiana craft beer and wine scene.
Fasting for a week would not prepare you for the onslaught of tasty treats and bevy of beverages at Dig IN. Below highlights a smattering of these from a select few restaurants and breweries.
Central State Brewing planned perfectly for the wickedly warm weather by bringing their House Rustic Blonde. This 4% ABV Belgian and French style table ale was fragrantly fruity and remarkably refreshing on this hot Indiana summer day. Central State’s tap room, The Koelschip (http://www.thekoelschip.com), features their own beers and other eclectic options and was recently named by Draft Mag as one of the 50 best beer bars (http://draftmag.com/best-beer-bars-midwest- 2016/).
The Maple Leaf Duckmobile (http://www.mapleleaffarms.com) served a dish that exquisitely encapsulated the day. Their Duck Kofta bites used ground Indiana duck formed into beautifully spiced meatballs with feta, tzatziki sauce and pickled cucumber. Served on a stick, this no muss, no fuss, delicious duck dish delighted.
The lively Broad Ripple hotspot Brugge Brasserie (http://www.bruggebrasserie.com/index.html) poured their house made Madeline La Framboise. Dark and sweetly sour, this 4.5% ABV Flanders brown ale is well balanced and tantalizingly tart. The raspberry element is present throughout and finishes with a chocolate edge. Revery (http://www.reverygreenwood.com) provided one of the most intriguing and visually alluring dishes of the day. The highly touted Greenwood restaurant, located on Main Street, brought a chilling twist to Indiana popcorn by finishing it in liquid nitrogen. The popcorn’s cold crunch combined with the billowing nitrogen smoke made for a truly unique culinary experience. Revery champions all things local, including Indiana beer, and serves the liquid nitrogen popcorn as a dinner appetizer daily.
If you want to enjoy everything Dig IN has to offer for free next year, you can volunteer. Dig IN needs over 300 volunteers each year according to Dig IN’s Director of Operations, Rob Gaston. Dig IN volunteers receive complimentary admission and positions include everything from set up to tear down and various assignments throughout the event.
Dig IN provides a veritable cavalcade of offerings designed to overload your palate and taste buds with Indiana goodness. Mission accomplished.
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