Take a behind-the-scenes tour at Dig IN 2016

August is brutal. The heat. The humidity. Thank goodness for the many food and drink festivals this month. My favorite among them is Dig IN: A Taste of Indiana, happening noon to 4 p.m. Aug. 28 at Military Park in Downtown Indianapolis. I'll be leading behind-the-scenes tours and giving away cookbooks at this festival, my all-time favorite event of the year. The city’s best chefs show up to cook locally sourced meats and produce. Plus, they have time to talk. Some cook on site, which means I can mine them for all kinds of recipe tips. Then there are the drinks: local wine, beer, mead, coffee and more. Here’s what else you should know about the 2016 festival.

On my tours, you’ll hob nob with top chefs and meet the farmers and food producers who supply Indiana’s bounty. I’ll share insider tips about what’s cooking in and around Indy and where to find some of my favorite tastes at Dig IN. Discover where to eat local and why Central Indiana is becoming a foodie paradise. Tours happen on the hour between 1 and 3 p.m. and last about 20 minutes. Sign up for a tour at the IndyStar tent at Dig IN. It's Tent 3 on the Dig IN map. You'll be given a map at the Dig IN gate, but here's a copy. Scoll down for even more Dig IN details like where to park, what to eat and how to get tickets.

New location

Dig IN this year moves from White River State Park to Military Park, at West and New York streets. Military Park is a larger area that’s easier to maneuver as you move from tasting station to tasting station. It also hosts more trees than White River State Park. That means more shade for what is usually a hot, muggy festival afternoon.

A s’moremobile

That’s right, a food truck dedicated to s’mores. The Columbus-based business offers things like a s’more on a stick and s’mores hot chocolate. For Dig IN, cart owners are thinking a peaches and cream s’more. The rolling tribute to s’mores is one of at least 11 newbies you’ll find among Dig IN’s 42 tasting stations.  Ted’s Market in Fort Wayne plans to serve corn chowder. Monon Food Co. is talking beet and goat cheese tacos. Nashville’s Story Inn plans a savory corn and blue cheese ice cream containing corn harvested from the business’ farm.

Vegetarian friendlier

Dig IN organizers limited local meat selections available to chefs in an effort to get them a little more focused on produce. So while one chef is planning bacon-wrapped pork belly, at least 16 cooks are putting their creativity into fruit, vegetables or desserts. Chefs may decide to incorporate meat into that produce. “That’s the one caveat — if chef surprises us with bacon,” Dig IN director of operations Rob Gaston said.

Wine slushy

Cool off with a frozen wine treat or an iced coffee. How about the watermelon lassi that Spice Box is considering? Expect beer and wine, too. Eighteen drink makers will hand out sips.

Parking

Find parking in Indiana University-Purdue University Indianapolis campus decks directly north and slightly west of Military Park. A special $6 Dig IN rate will replace the usual $10 rate. An Indiana state government parking lot may also be available at Senate and Ohio streets.

Chef competition

Sous chefs seldom get the glory even though they probably cook most of your restaurant meals. The Ivy Tech Community College Sous Chef Competition puts them in the spotlight. Toques have 30 minutes to assemble a dish using mystery basket items. Competitors include Esteban Rosas of Rook and Angela Osborn of Circle City Soups.

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Tickets

General admission tickets cost $40. That’s $5 more than the past few years, but understand that Dig IN spent $65,000 just for raw ingredients the organization provided to chefs cooking at the 2015 event, Gaston said. Pay $60 to get in an hour early and avoid lines prior to the gates opening. A $120 VIP ticket gets you in an hour early and gives you access to creme de la crème tasting stations staffed by top chefs including Aaron Butts of Fort Wayne’s new restaurant The Golden, Abbi Merriss of Bluebeard, Carlos Salazar of Rook and Greg Hardesty of Recess. Reserve wines and specialty beers will be offered with each dish. Savor the experience while enjoying shaded seating. You’ll have access to air-conditioned restrooms nearby. You’ll also get a special parking pass.

Follow IndyStar food writer Liz Biro on Twitter: @lizbiro, Instagram: @lizbiro, Facebook and Pinterest. Call her at (317) 444-6264.