Dig IN 2014
This year’s spirited crowds at Dig IN turned out to sink their teeth into a wealth of delectable Hoosier eats. A host of newcomers representing such Hoosier locales as Fort Wayne, Muncie, and Bargersville helped to diversify the offerings, which ranged from Circle City Soups’ popular and hearty beer-can chicken nachos to Duos food truck’s delicately floral honey-lavender-rosemary shortbread.
Shoefly Public House chef Canaan Allen’s smoked trout with corn puree and purslane.
hef Jeff Ford of Terre Haute’s J. Ford’s Black Angus cooked up Yankee pot roast on mini dinner rolls for the event.
This way to Dig IN.
Newcomer Taxman Brewing Co. of Bargersville tapped their “la maison” microbrew.
Newcomer Shoefly Public House paired up with Bell Aquaculture and Full Hand Farm for their offering.
Peterson’s chef Ricky Hatfield’s playful lamb in an “afghan” with yellow tomato jam and sage cotton candy.
Craig Baker’s mole-rubbed brisket with chili watermelon.
Meridian chef Dean Sample’s lamb belly sausage with spicy cherry mostarda.
Goose the Market’s elk in a blanket.
Elk in a blanket from Goose the Market’s Chris Eley.
Duos chefs/co-owners Becky Hostetter & John Garnier.
Delicia chef Ricardo Martinez’s goat birria taco.
Honey, lavender, and rosemary shortbread from Duos.
Rabbit terrine from Cerulean.
Chef Craig Baker (The Local Eatery & Pub, Plow & Anchor) and Green Bean Delivery’s Matt Ewer enjoy a breather with a couple of beers.
Newcomer Matt Burns of Muncie’s Barn Brasserie spent five days marinating pork and cutting cabbage for this year’s festival.
Muncie chef Matt Burns of Barn Brasserie’s Gunthorp Farms pulled pork with corn aioli and marinated cabbage.
Staff from Fort Wayne’s 800 Degrees prepare wood-fired pizzas.
Wood-fired sausage pizza from newcomer Fort Wayne’s 800 Degrees chef Matt Rogers.