Rev 2022 Kicks Off May’s Race Festivities With Taste and Style

Local restaurants helped jumpstart Indy’s exciting month of May at this year’s “Rev” event, and we got the scoop on what six amazing women were serving there.
A photo of chocolate covered strawberries

Whether you call it “Rev” or “Rev Indy,” the 2022 version of Indiana University Health Foundation’s annual fundraiser was one fantastic party. Presented by Fifth Third Bank and hosted at the Indianapolis Motor Speedway, Rev 2022 featured delicious food samplings from over 70 local restaurants and chefs, as well as several bands and DJs, plenty of cocktails, driver appearances, and a live art walk.

Funds from the event support Indiana University Health trauma and critical care programs, including providing care for race drivers and patrons at the IU Health Emergency Medical Center at the Indianapolis Motor Speedway and for critical care patients across Indiana.

We spoke to six women in the local food scene who offered up spectacular dishes at the event to find out why they chose to serve the tasty offerings they did.

 
 
 
 
 
 
 
A photo of Abbi Merriss
Chef Abbi Merriss

ABBI MERRISS, CHEF AT BLUEBEARD AND KAN-KAN CINEMA AND BRASSERIE

BLUEBEARDINDY.COM, @BLUEBEARDINDY

KANKANINDY.COm, @KANKANCINEMA

Plates of mushroom pate from Abbi Merriss at the Rev event
Mushroom pâté

“Mushroom pâté was inspired by a dish that I had years ago in New York when I was visiting Indy’s very own, Kalliopi. I’ve loved it ever since and it has been a staple from my past. It’s an elegant and easily executed dish that makes me think of a dear friend of mine.”

Mandy and Carly of Just Pop In!
Mandy (left) and Carly of Just Pop In!

CARLY SWIFT & MANDY SELKE, OWNERS OF JUST POP IN!

JUSTPOPINPOPCORN.COM, @JUSTPOPIN

Just Pop In Flavors
“Saucy Rossi” and “Cool Ranch” popcorn labels

“Honoring a unique opportunity to reinforce a collective of our food-forward Indy scene was an effortless decision to participate. Philanthropic engagement and efforts that support our community is embedded in the core of Just Pop In’s culture and ethos. It is a privilege to honor the IU Health Foundation. Our hope is to continue to advocate for the health, safety, and treatment of long-time partners, including the Indianapolis Motor Speedway, IndyCar, and Hoosiers, alike. Our two popcorn offerings are ‘Saucy Rossi’ (Spicy Cheddar Popcorn) and ‘Cool Ranch Popcorn’ (Alexander Rossi’s favorite snack is Cool Ranch Doritos).”

A photo of Cindy Hawkins
Chef Cindy Hawkins

CINDY HAWKINS, PASTRY CHEF AND OWNER OF CIRCLE CITY SWEETS

CIRCLECITYSWEETS.COM, @CIRCLECITYSWEETS

Plates of macarons from the Rev event
“Race flag” macarons

“We traditionally make our ‘Race Flag’ themed macarons. We have colors of all the main race flags: black and white (chocolate ganache), white (vanilla ganache), yellow (lemon), blue (mixed berry), red (red velvet), and green (pistachio). We always think about doing something different, but so many people ask us if we’ll be doing them again, so they have sort of become our ‘thing.’”

A photo of Punkin's Pies Owner
Joanna Wilson

JOANNA WILSON, OWNER OF PUNKIN’S PIES SWEET TREATS

PUNKINSPIES.COM, @PUNKINS_PIES

A photo of chocolate covered strawberries
Chocolate covered strawberries

“I chose to serve Mini Pecan Turtles, Mini Oreo Cheesecake Truffles, and Chocolate Covered Strawberries for Rev Indy. I chose these items because of their popularity at our shop. These items sell out daily. Pecan Turtles are loved for their smooth, rich caramel. The Oreo Cheesecake Truffles are loved for the combination of Oreos, cheesecake, and chocolate. Chocolate Dipped Strawberries are loved for being just what they are … perfect for any occasion.”

A photo of Chef Kathy Jones
Chef Kathy Jones

KATHY JONES, EXECUTIVE CHEF AT SECOND HELPINGS, INC.

SECONDHELPINGS.ORG, @SECONDHELPINGSINDY

A plate of shrimp and grits
Shrimp and grits

“Shrimp and grits is a comfort food for me, and I think the Indy 500 is a familiar comfort for all Hoosiers. It’s a fun dish to prepare and to eat. It’s been a rough couple of years, so I want everyone to enjoy all the food and have a great time.”

Stephanie Groves is the Executive Editor of Indy Maven and she tried every one of these dishes and loved them all.

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