The Indy Night Market is the next big thing in town, but it can only be done with your help! This festival-style event is set to take place in three different locations this summer, fall, and early winter 2021. It will bring everything together when it comes to the Indiana food scene, and Victoria Beaty, Executive Director of Growing Places Indy, and Chef Kevin Michael, owner of the ghost restaurant, Side Piece. ”
- Growing Places Indy is proud to partner with the Be Nimble Foundation, which is committed to improving and creating an equitable food system in the Indy community and promoting local entrepreneurship.
- The Indy Night Market aims to inspire Indianapolis residents to invest in the local food ecosystem and create a stronger and more inclusive community.
- The Indy Night Market is a food, arts, and culture festival that brings Indy’s food scene to life, including farmers, restaurants, chefs, and food business owners in one location in the heart of downtown Indianapolis.
- The Indy Night Market aims to encourage Indiana residents and visitors to explore the city’s historic areas through a three-part two-day series event. The events take place at various locations in Indianapolis.
- The series celebrates the city’s diverse food culture by providing opportunities for local entrepreneurs to grow their businesses and creating a catalyst for community engagement, job creation and economic growth.
- The creation of a night market gives Indy residents a unique opportunity to celebrate the diverse food scene in Indianapolis while contributing to the city’s food system and wellbeing. With a Food Festival series of events, community members will better understand the importance of accessing affordable fresh, local food and exploring the city’s history.
Follow @IndyNightMarket on Instagram and Facebook for the latest announcements. Click here to see how you can donate.
The Obsession (Salmón BLT with Beer Batter Fried Avocado and Lemon Pepper Vinaigrette)
- 6 ounces of wild salmon
- Blackening Spice 1/2 tbsp smoked paprika. 1 teaspoon
- Bloody Mary Vinaigrette by Chef Kevin 2 tbsp
- Romaine Chiffonade 1/4 C.
- Grape tomatoes cut in half
- Crispy bacon 2 slices
- Beer 1/4 C.
- Seasoned flour 1/2 C.
- Fry oil 2 cups
- Pretzel rolls 1 piece each
Season the salmon with blackening spices and smoked paprika. Cook the salmon in the frying pan on medium high to the desired temperature. In a separate bowl, mix half of the seasoned flour with the beer. Add avocado to the beer batter, then dip in remaining flour. Fry the avocado for 2-3 minutes at 350 ° C until golden brown. Add Chef Kevin’s Bloody Mary Vinaigrette over the salmon. Butter and toast pretzel rolls. Build a sandwich – add lettuce, tomatoes, crispy bacon, salmon, and fried avocado.
Trouble Maker Turkey Burger (Feta Cheese, Baby Spinach, Fresno Pepper, and Blueberry Ketchup)
- Ground turkey 1 pound.
- Turkey sausage 1/4 lb.
- Chopped spinach 1 C.
- Fresh feta cheese crumble 1 C.
- Serrano pepper 1 tbsp
- Ground black pepper 1 tsp
- Kosher salt 2 tsp
- Fresh thyme 3 sprigs
- Fried onion cubes 1/2 C.
- Chopped romaine lettuce 1/4 C.
- Pretzel 1 each
- Blueberries 1/2 C.
- Ketchup 1 C.
- Lemon juice 2 tbsp
In a large bowl, mix the ground turkey, turkey sausage, spinach, serrano pepper, sauteed onions, fresh thyme, kosher salt, black pepper. Mix thoroughly, then fold in the feta. Mix the blueberries, ketchup and lemon juice together in a blender. Cook the turkey burger for 3 minutes on both sides, 8 minutes in the oven, or until the internal temperature is 165 or more. Butter and Toast Pretzel Bun – Add blueberry ketchup to pretzel bun, chopped romaine lettuce and turkey burger. Top up with 2 tbsp blueberry ketchup.
For more on Chef Kevin Michael follow him on Instagram or visit his website.
For more information on the Indy Night Market, please visit IndyNightMarket.org. Click here again to see how you can donate.
Note: Today Victoria was a style of Good Neighbor, a local women-owned company.