Dig-IN — A Taste of Indiana — drew 4,000 attendees to White River State Park for the Aug. 25 local food fest.
More than 35 chefs participated in the tasting event, along with Indiana breweries, wineries and food artisans.
Although 5,000 attended a sold-out Dig-IN last year, event planners capped attendance at 4,000 this year to alleviate the long lines and crowds of previous years.
While general admission tickets were $40, an early entry ticket, which allowed for an hour of tasting before the crowds arrived, was available for $60. A new $90 VIP ticket, which sold out before the fest, offered early entry, as well as access to a cooled tent with seating, additional food and drink samples and the opportunity to talk with to well-known local chefs.
VIP ticketholders could chat with chef Greg Hardesty of Recess and Room Four, Neal Brown of Pizzology and The Libertine Liquor Bar, John Adams of Bluebeard and Pete Schmutte, pastry chef at Cerulean, as well as Gunthorp Farms owner Greg Gunthorp (who roasted a whole pig for the event).