Get ready to “dig in!” This year’s food fest features more than 80 dishes and drinks, and Chef Braedon Kellener of Tinker Street will be there! He stopped by the Indy Style kitchen today to serve up some vegan squash noodles with pad Thai dressing and charred egg plant purée, along with his Dig IN dish of heirloom tomato gazpacho with watermelon-jalapeño relish. Yum!
The goodness happens August 30 at White River State Park! A general-admission ticket for $35 ($45 after Aug. 23), includes all the samples, plus live performances by Indiana-based musical groups. It’s a menu like no other. The event is noon to 5 p.m., but an early admission ticket for $60 gets visitors in to begin tastings at 11 a.m. Or, for the ultimate VIP Experience for $120, you’ll get to savor your tastings in an air-cooled tent, plus get rare and reserve beer and wines, and enjoy additional foods prepared by Bluebeard, Milktooth, Recess and FARM Bloomington.
Here are some of Chef Braedon’s tips for today’s dishes!“Squash Noodles”
-Always. Always wash your produce no matter where you get it from.
-This dish can be easily made with any store bought Pad Thai sauce or dressing.
-When using a mandolin to slice vegetables, be careful. Always make sure the product is thoroughly dry so that it doesn’t slip.
-Seasonal produce can change in taste from week to week. You can never taste enough.
-When making a dish with raw produce its best to let the product “rest” in the sauce or dressing to insure maximum flavor.
For the Gazpacho
-4 each Heirloom tomatoes, of like color, coarsely chopped
-1/2 cup Spanish Onion, diced
-1/3 cup Cucumber, diced
-2 cloves Garlic, smashed
-1 each Jalapeño, sliced
-1/4 cup Fennel, sliced
-1 cup Extra Virgin Olive Oil
-2T Sherry Vinegar
-1 each Lemon, zest and juice
-12 leaves Basil, preferably Thai Basil
to taste Salt and pepperMethod:
Combine all the ingredients in a bowl. Let sit for at least 4 hours in the refrigerator. Puree in a blender. Then pass the gazpacho through a fine mesh strainer. Chill well before serving.For the Watermelon Relish:
1 cup Watermelon, seeded, and diced
1 each Jalapeño, finely minced
12 slices Cucumber, sliced very thin
12 leaves Mint, chopped
12 leaves Basil, chopped
1 T Red Wine Vinegar
2 T Extra Virgin Olive Oil
Salt and pepper to tasteMethod:
Combine all the ingredients in a bowl. Let sit for at least 4 hours in the refrigerator before serving.
SEGMENT IS SPONSORED BY WHITE RIVER STATE PARK