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The Dish

The Ragin' Cajun food truck will be serving jambalaya and crawfish pie, among other specialties at Foodstock.

3rd annual Foodstock to gather trucks downtown

July 26 is going to be a long day for John Maxwell.

From 11 a.m. to 8 p.m., the man behind the Ragin' Cajun food truck will be serving jambalaya and crawfish pie, among other specialties. Then there are the hours of prep and cleanup that go into food service.

But he'll be in good company.

Ragin' Cajun is among a dozen local food trucks signed on for the third annual Foodstock at One Summit Square.

The event, which drew more than 3,000 people last year, will feature a few new trucks, a beer garden, artists and rides from Pedal City. Some of the featured trucks include Affiné, Bravas, Pizza Bomba and Jimmy Ray's.

“We just want to get more people who don't get a chance to eat (at) the trucks because of work schedules or they haven't gotten around to it,” Maxwell says.

“Let 'em see what we are about.”

State food festival

From goat birria tacos to duck meatballs to candied pork belly with melon and cheese curd, Dig IN, A Taste of Indiana, is serving up creations made with Hoosier specialties by the top chefs in the state.

A few of whom hail from northeast Indiana.

The fifth annual farm-to-fork festival, which is Aug. 17 at White River State Park in Indianapolis, has announced its lineup of more than 40 chefs, 18 breweries and 10 wineries.

Among those listed are 800 Degrees, which will make a pork sausage pizza; Cerulean in Warsaw with terrine of rabbit with apples and hazelnut; and Joseph Decuis in Roanoke will have brisket empanada.

Taste of Indiana will feature such Indiana wineries as Two-EE's in Huntington.

The festival will be from noon to 5 p.m. Tickets, which cost $35 in advance, are available at

Around town

Mad Anthony Brewing Co., 2002 Broadway, has extended its Sunday hours until 11 p.m.

Fortezza Coffee, 819 S. Calhoun St., has expanded its brunch menu to include creme brulee French toast and Greek quiche.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8462.