THINGS TO DODig IN, Indiana's farm to fork celebrationCarlos Salazar of Rook prepared this Duck liver kidney pate with white peach. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park. liver pâtéMatt Kryger / The StarBluebeard chef Abbi Merriss prepared this BBQ pork and beans, peach bbq sauce, corn bread and slaw. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarMilktooth chef Jonathan Brooks prepared this salad of smoked tofu puree, grilled octopus and ghost pepper vinaigrette. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarMesh's Chef Layton Roberts dish pickled shrimp with fried toast. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger/IndyStarChef Craig Baker of The Local Eatery and Pub grills chicken at the 2015 Dig IN festival. It fun to chat with chefs cooking on site. Mine them for recipes.Matt Kryger/IndyStarHere chef Craig Baker of The Local Eatery and Pub prepared his braised and grilled chicken drumettes corn meal, bacon root vegetable gravy. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Tyler Herald of Napolese prepared heirloom tomato and cottage cheese salad. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Corbin Morwick of One World Catering made this dish, The Goose with the Golden Egg, saffron pickled egg, smoking Goose Salumi, raita and tulip tree tuile. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Ryan Nelson of Late Harvest Kitchen/The North End BBQ prepares his rabbit sausage. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarA whole festival dedicated to sausage happens 6 p.m. to midnight Aug. 19 and 5:30 p.m. to midnight Aug. 20 at Saint Thomas Aquinas Church.Matt Kryger/IndyStarChef Ryan Nelson of Late Harvest Kitchen/The North End BBQ prepared this rabbit sausage with giardiniera and country mustard. . Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Brandon Canfield of The Loft Restaurant at Traders Point Creamery prepared this dish, Composition of tomatoes, farmers cheese and indigenous sunflowers. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Nick Carter of Fresh Artistry hands out samples of his Hoosier stuffed tomatoes. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Dean Sample of Merdian prepared this hot brown-roasted turkey, bacon jam, mornay sauce and tomato salad. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarCerulean chefs Pete Schmutte and Alan Sternburg prepared this Corn pound cake with mango, blueberry and lime. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Aaron Butts of Joseph Decuis made this dish, Wagyu Manga meatball Bahn Mi. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Cindy Hawkins of Circle City Sweets prepared this Grilled peach shortcake with wildflower ridge honey and lavender creme. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Cindy Hawkins of Circle City Sweets prepared this Grilled peach shortcake with wildflower ridge honey and lavender creme. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Eli Laidlaw of Nourish prepared duck confit chilaquiles verde. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Ricky Hatfield from Peterson's Restaurant made this Chicago style duck bratwurst. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Neil Andrews of The Oceanaire Seafood Room made chilled corn soup, cumin roasted elk and pickled jalapeño. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Steven J. Oakley of Oakley's Bistro prepared this red chile duck served on a masa pancake with lime cilantro creme at the 2015 Dig IN festival.Matt Kryger/IndyStarThis is chef Chris Eley, from Goose the Market and Smoking Goose, Smoked Beef SammyHundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The StarChef Regina Mehallick and Erin Kem of R2GO/R Bistro prepared this refreshing watermelon salad/watermelon soup. Hundreds of people turned out for the annual DigIN, A Taste of Indiana, a festival of high quality locally produced products prepared by Indiana's premier chefs Sunday, August 30, 2015, afternoon at White River State Park.Matt Kryger / The Star