Calories don’t count when you’re standing up, we reminded ourselves as we ate our way around last weekend’s Rev party at the Indianapolis Motor Speedway. The event, which benefits Indiana University Health state-wide trauma programs, featured small bites prepared by the city’s top chefs and served in posh race-party style under infield tents and pavilions. From the classic Harry & Izzy’s velvety, medium-rare prime rib sliders to cocktails shaken to order (like a refreshingly muddled Hendricks Basil Cucumber Smash) to hulking Jack’s Donuts handed out at the exit, the food served as a good base layer for a month of special-event eating.
Highlights: Hot crackling pork skins cradling dollops of pimento “kimcheese” at the Rook booth; Livery’s tiny sweet corn cakes topped with pork pastor, pineapple, and green cabbage; pistachio French macarons from The Gallery Pastry Shop; and (our pick for the most ingeniously delicious taste of the night) The Local Eatery and Pub’s pintxos (think skewered tapas) of Spanish blue cheese–stuffed olives dipped in white chocolate, sharing a pick with a spicy shrimp and nib of dried chorizo. “Eat it all in one pull if you can,” we were instructed. Forget about kissing the bricks. We wanted to kiss the chefs.
Highlights: Hot crackling pork skins cradling dollops of pimento “kimcheese” at the Rook booth; Livery’s tiny sweet corn cakes topped with pork pastor, pineapple, and green cabbage; pistachio French macarons from The Gallery Pastry Shop; and (our pick for the most ingeniously delicious taste of the night) The Local Eatery and Pub’s pintxos (think skewered tapas) of Spanish blue cheese–stuffed olives dipped in white chocolate, sharing a pick with a spicy shrimp and nib of dried chorizo. “Eat it all in one pull if you can,” we were instructed. Forget about kissing the bricks. We wanted to kiss the chefs.
