Dig IN, Indiana's farm to fork celebration

Bluebeard 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.

Milktooth 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.

Mesh'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.

Chef 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.

Here 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.

Chef 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.

Chef 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.

Chef 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.

A 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.

Chef 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.

Chef 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.

Chef 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.

Chef 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.

Cerulean 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.

Chef 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.

Chef 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.

Chef 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.

Chef 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.

Chef 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.

Chef 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.

Chef 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.

This 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.