Six years ago, a group of individuals sparked the idea to create a food festival unlike any other. These days, the members of Dig IN, an organization that provides educational resources for agricultural, culinary arts and local food sectors in Indiana, has seen their dream come to life.
On Aug. 30 from noon until 5 p.m. at White River State Park, thousands of Indiana residents and those from around the country will experience the true taste of Indiana at this year’s Dig IN, a Taste of Indiana food festival.
“I was one of the founders originally and to see it go from an idea to a concept, we had no idea what that first year was going to be like,” said Thom England, executive director of Dig IN, a Taste of Indiana. “We all had this fear of no one showing up and we didn’t even have 20 food vendors. Trying to get the word out about what it was, was the battle.”
The organization doesn’t have those concerns today as more than 4,000 people will attend the festival featuring 18 breweries, 12 wineries and a swarm of Indiana artisans who produce handcrafted items such as breads, Gourmet cookies, chocolates and more.
There will be 45 restaurants represented at the festival, including vendors from all over the State of Indiana.
“Our sell out is 4,000 tickets and we limit it because we want people to still be able to move around the park and not wait in long lines to get samples,” commented Rob Gaston, director of operations for Dig IN, a Taste of Indiana. “This is an outdoor festival but we like to have a high quality brand and there is a lot of detail. From handing everyone a glass that walks in, where as most festivals you get a plastic cup. It’s all about the experience. We aren’t cramming (in) as many people as we can.”
This event is planned year round, said England.
Dig IN has a “farm to table” approach, working directly with Indiana farms by purchasing food and making sure restaurants receive the goods.
“By doing this we know exactly where food is coming from and we also know the farms are getting paid a fair wage,” mentioned England.
“The fall is when a lot of the butchery happens so we have to reserve 325 pounds of items in the fall and in the spring any of the vegetables we want, we have to reserve them ahead of time.”
About 800 volunteers play a role in the day’s activities, from assisting chefs to greeting attendees at the entrance.
“Our volunteer base is very dedicated,” stated England. “We launched registration (recently) but I was getting inquires three to four weeks before the launch. On our side to run the operations, we are seeking over 300 volunteers.”
General admission tickets are $35 up until a week prior to the festival where they will increase by $10. With this ticket, attendees receive a sample of vendor items including food and drinks. A $60 ticket allows customers in an hour early, which provides time for more in- depth conversations with owners and chefs who may seek information about recipes or where to purchase items in the city. The VIP ticket, priced at $120 and limited to 250 people, is for the ultimate foodie who wants to engage with VIP chefs. This purchase includes a shaded area and independent parking.
Gaston said VIP tickets are most likely to sell out first.
New to this year is the Chef Competition hosted by Chef’s Night Off, Indianapolis On Deck and Visit Indy. The Sous Chef Competition will feature nine chefs from restaurants in town in three rounds.
“We’re more about food and agriculture and we promote beverages as well but there are already brew festivals,” said Gaston. “We want to make an impact on how people eat and how people want to run a business.”
For more information on Dig IN, a Taste of Indiana 2015 or to purchase tickets, visit Digindiana.org.
