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.
ABBI MERRISS, CHEF AT BLUEBEARD AND KAN-KAN CINEMA AND BRASSERIE
“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.”
CARLY SWIFT & MANDY SELKE, OWNERS OF JUST POP IN!
“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).”
CINDY HAWKINS, PASTRY CHEF AND OWNER OF CIRCLE CITY SWEETS
“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.’”
JOANNA WILSON, OWNER OF PUNKIN’S PIES SWEET TREATS
“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.”
KATHY JONES, EXECUTIVE CHEF AT SECOND HELPINGS, INC.
“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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