Caleb France and Chase Hinton of Winona Lake’s Cerulean, joined Indiana’s top chefs, vintners, brewers and food and beverage producers and artisans in Dig-IN, A Taste of Indiana.
The Winona Lake chefs prepared Pork Belly, May Apple Jam, Hazelnut and Goldwood Garden Greens for the event at White River State Park where more than 60 food and beverage experts prepared some of the most unique and delectable sample dishes the state has to offer. All of the specialties prepared during Dig-IN, A Taste of Indiana, were made from farm-fresh Indiana produce, meat and dairy products.
Selected chefs were provided with produce grown, and meat raised in Indiana and then each made their dish for 3,500 people. Everyone got a “taste” of as many dishes as they could eat making it virtually impossible to taste everything.
Desserts, vegan and vegetarian dishes joined meatloaf sliders, kobe beef burgers, and dishes with duck, bison, perch, and lamb.
In addition to tasting unique Hoosier-based dishes, visitors saw chefs give demonstrations and discuss their recipes.
For additional information and a complete list of 2012 chefs and dishes, check out the Dig-IN, A Taste of Indiana, website.