Week 18: Three more chances for lunch on the plaza!

With only three Statehouse Market days remaining, we’re finishing the 2018 season strong with an amazing lineup of food trucks, produce vendors and true artisans whose craftsmanship shines through in everything they sell.

That means the last few markets will be just as much fun as the dozen and a half we’ve already hosted this summer. Check us out this Thursday on Robert D. Orr Plaza to get a (literal) taste of some of the best food in the Indianapolis area.

We’ll be there from 10:30 a.m. to 1:30 p.m.

Vendors:

VanAntwerp’s Farm Market

Biltz Greenhouses

Poseys and Pumpkins

Wildflower Ridge Honey — Five Questions — This is the LAST WEEK to visit Dave Barrickman’s Wildflower Ridge Honey stand at the Statehouse Market. He’s been “busy as a bee” all year and is hoping you’ll stock up on honey products this Thursday.

Uber Green Farms — Five Questions

Limelight Coffee — Five Questions

Gluten Free Creations — This week’s featured items include sweet breads, yeast breads, brownies, cookies, scone bites, pecan tartlets, paleo items and more!

Brick House Vinaigrettes — Five Questions

Groomsville Popcorn — Five Questions

Food Trucks:

Citizen Hash

The Twisted Sicilian

Brozinni

General American Donut Company — Five Questions

Boxburger — Five Questions

Soul Sista On the Move — Five Questions

Las Tortugas — Five Questions

Da Blue Lagoon

Simply Divine Cupcakes — Five Questions

Calliope Sno-balls

Nicey Treat

Johnson’s BBQ Shack

2018 SECC ‘kickoff party’ headlines Week 15 Market!

This week’s Statehouse Market is extra special as the myriad food trucks and produce vendors will be joined on Robert D. Orr Plaza by numerous dignitaries and state employees for the formal kickoff of one of the year’s most important — and most anticipated — programs.

Indiana Department of Revenue Commissioner Adam Krupp is heading that statewide initiative — the 2018-19 State Employees’ Community Campaign (SECC). The SECC is a charitable effort that sees thousands of state employees donate to nonprofit organizations each year.

Taking charge immediately, the dynamic and driven Krupp helped set a new goal for this year’s SECC that hopes to net at least $1.5 million dollars.

Krupp’s chosen charity is Project 44, a nonprofit that encourages bone marrow donor registration at Be the Match, the goal being to connect potential donors with compatible transplant recipients. Project 44, so named in honor of former Butler basketball star Andrew Smith who wore the jersey number during his collegiate career with the Bulldogs, hopes to save at least 44 lives.

During Smith’s tenure, the team reached back-to-back NCAA Basketball Championship games.  The 6’11 center was instrumental in those tournament runs and was popular with students and fans. Tragically, the talented Zionsville native Butler faithful often called “Moose” died from an aggressive form of cancer in 2016. He was only 25-years-old.

After his passing, Andrew’s wife, Samantha, worked to create the charity that bears his number. Andrew Smith had received a bone marrow transplant in 2015 that family members believe extended his life.

The charity made news when one of the first matches facilitated through Project 44 led to a 2-year-old boy with leukemia receiving a needed bone marrow transplant. The donor? One of Smith’s Butler teammates.

That’s close to a storybook start for a nonprofit hoping to raise awareness of a life-saving process that organization members believe all-too-often goes “under the radar” of many Americans: the continual need for blood stem cell donors and recipients.

It’s truly an effort aimed at saving lives.

In addition to Project 44, dozens of other charities can be the recipients of donations from State of Indiana employees. The results of those donations are real, tangible and often come at just the right time for those in need. Read about the impact of last year’s campaign here.

INDOR Commissioner Adam Krupp (left) meets with IDEM Commissioner Bruno Pigott. Krupp is set to lead the 2018 SECC. Pigott headed the campaign last year.

With plenty of motivation to give back to organizations that fight everything from food insecurity to homelessness, it appears Krupp’s lofty goal is a reachable one.

Last year’s campaign, which was headed by Indiana Department of Environmental Management Commissioner Bruno Pigott, brought in about $1.4 million that was divided among more than 1,600 nonprofit agencies.

Those are the kinds of stories that inspire others to do good in the communities in which they live.

This year’s kickoff will continue to highlight that important point through a series of games and events that coincide with the already-fun and festive Statehouse Market. Indiana First Lady Janet Holcomb and First Dog Henry Holcomb are expected to appear at the event, which will feature a dunk tank, a pie-in-the face event and plenty of informational booths from several charities. Samantha Smith is also set to appear at Thursday’s SECC “kickoff party.”

What’s more, several vendors and food truck owners have decided to donate a portion of their proceeds toward the SECC! Check out the links below to read all about this week’s lineup and the featured items that can be purchased to give a boost to the campaign.

Great food + helping those in need = win-win for all.

It’s sure to be a fun time,  so make plans to have lunch outside this Thursday to learn more about a great cause while enjoying the amazing eats and treats only the Hoosier State’s finest farmers and entrepreneurs can provide.

Vendors:

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses

Wildflower Ridge Honey — Five Questions

Uber Green Farms — Five Questions

Limelight Coffee — Five Questions — Limelight Coffee Roasters will donate $1 from each 32-oz. cold brew jug or bag of coffee beans sold Aug. 30!

Groomsville Popcorn — Five Questions — Groomsville Popcorn will donate $1 from each large bag of sea salt and kettle corn popcorn sold Aug. 30!

Simple Taste Specialty Bakery

Hot Toddy’s — Five Questions

Oberweis Dairy

Food Trucks:

Nacho Mama’s — Five Questions — Nacho Mama’s will donate $1 from every indescribably delicious mini taco salad sold Aug. 30!

Simply Divine Cupcakes — Five Questions

Droopy’s BBQ — Got a hankering for some mac ‘n cheese? How about barbecue mac ‘n cheese? Droopy’s BBQ will donate $.50 from each barbecue mac ‘n cheese dish sold Aug. 30!

Chomp’Z — Who doesn’t like a delicious tenderloin? It’s called “Hoosier Comfort Food” for a reason, after all. Chomp’Z will donate $1 from each tenderloin sold Aug. 30!

Da Blue Lagoon

Las Tortugas — Five Questions

Nicey Treat

Serendipity — Five Questions

Chef Dan’s Southern Comfort — Five Questions — Chef Dan’s will donate 10 percent of Aug. 30 sales to the SECC!

Soladine Concessions

Pierogi Love Indy

The NY Slice

We’ll see you on Robert D. Orr Plaza Thursday, Aug. 30!

Five Questions with Las Tortugas

Luis Ramirez and his family are passionate about creating a menu that brings a (delicious) taste of Mexico to Indianapolis area food truck lovers.

For the accomplished chef, the array of authentic Mexican food offered via Las Tortugas Food Truck & Catering is certainly something akin to an art form. Each dish is lovingly crafted to reflect as closely as possible the entree’s origins, and no corners are cut in the process.

Anything less just wouldn’t pass muster for the business’ crew of culinary experts, who pride themselves on serving customers flavorful food with zero filler.

After all, it’s a family tradition.

Ramirez’ father has spent close to two decades as a chef, and his experience has proven invaluable to the family’s mobile restaurant venture. The younger Ramirez, his family and friends are following in those footsteps by serving up each and every item with the excellence, craftsmanship and care that reflects their ongoing dedication.

A popular stop for many at the Statehouse Market, read on to find out how the Las Tortugas family’s passion for amazing food is helping the food truck with the distinctive happy tortoise logo stand out in a competitive industry.

Q: Las Tortugas Food Truck & Catering is a family-owned business that offers a taste of authentic Mexican cuisine as well as other items. What are some of the differences between authentic Mexican food and the more Americanized fare available at other restaurants and food trucks?

A: Americanized Mexican is not bad, but it relies on over-seasoned meats and very neutral flavor vegetables to fill out the meal. With authentic Mexican food, we use variety of produce to enhance the flavor of our main item. Cilantro and onions may seem very basic on a taco, but they add a fresh bite that contrasts with the savory meats. Our salsa adds an earthy flavor and a pleasing kick to engage your senses. Even the corn tortilla, which just seems like a mode of delivery to the mouth, has a very rustic grain flavor. No item in Mexican cuisine is used as a filler. Each ingredient brings a unique flavor to enhance the overall dining experience.

Q: How long has your family been involved in the restaurant business? Who are some of the primary people making Las Tortugas a success in Indianapolis?

A: The restaurant industry has always been with my family for as long as I can remember. My family has a passion for cooking and serving people to share our culture and skill. My father expresses that passion the most. Las Tortugas is a product of his 18 years’ experience as a chef and his dream to own his own restaurants. With the help of my mother, uncle, and a few friends, we have been able work efficiently and work more events this year!

Q: What are some of your most popular menu items?

A: Our popular item varies by location. Indianapolis loves La Tortuga torta. Westfield goes crazy for our buttery shrimp tacos. Our chips and guacamole is a favorite for catering.

Q: What do you enjoy most about the Statehouse Market?

A: Statehouse market is a very unique experience for us. Everyone is so nice! The customers, staff, and the other vendors are always friendly. It is also very busy, but very organized compared to other events we have been. The customers are also willing and even excited to try new foods.

Q: What is the most unique item on your menu and how was it created?

A: The most unique item has to be our Tortuga Torta. It is our version of a Mexican torta that we enhanced with a few our own touches. We use panko for our bread chicken, and we made our own spicy sauce called “Torta Sauce.” The pineapple is the real kicker, which brings a sweet and citrusy flavor to every bite!

Week 10 is here!

Is there anything more summer-like than a farmers market?

Corn, cucumbers, squash and potatoes share table space with blueberries, peaches, and other freshly-picked fruit spread out under sunny blue skies.

Artisan goods crafted from honey and healthy (and delicious!) salad dressing fashioned from only the best ingredients join one-of-a-kind popcorn, baked goods tailored to fit almost any diet and some of the finest coffee ever brewed.

Oh, and a fleet of the Indy area’s best-loved food trucks have lunch covered with sandwiches, pizza and so much more!

The sights, the sounds and especially the smells practically scream summer!

So make plans to meet us on Robert D. Orr Plaza for Week 10 of the Statehouse Market. We’ll be there from 10:30 a.m. to 1:30 p.m. Thursday, July 26 — and every Thursday — for the rest of the season.

Until then, read up on this week’s lineup below:

Vendors:

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses

Wildflower Ridge Honey — Five Questions

Limelight Coffee

Groomsville Popcorn — Five Questions

Gluten Free Creations

Brick House Vinaigrettes — Five Questions

Food Trucks:

Serendipity — Five Questions

Brozinni

Simply Divine Cupcakes — Five Questions

Backyard BBQ

Dashboard Diner — Five Questions

Chef Dan’s Southern Comfort

Las Tortugas

Rolling Asian Delight

Rosie’s Riblets

Nicey Treat

Market marches on to Week 6

Week 6 of the Statehouse Market looks to be just as much fun as the first five weeks!

We hope you’ll meet us for lunch on Robert D. Orr Plaza Thursday, June 28. We’ll be there from 10:30 a.m. to 1:30 p.m., and so will this week’s crop of specialty vendors and food trucks.

“Stupendelicious” is probably the best (completely made-up) word to describe it all, but we encourage you to check it out and discover the reason for the weekly fuss for yourselves. You’ll be glad you did!

Vendors

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses  — Blueberries, potatoes, tomatoes, green beans, squash, onions, berries, sweet corn, cucumbers and peaches will be offered this week.

Wildflower Ridge Honey  — Five Questions

Oberweis Dairy

Limelight Coffee Roasters

Groomsville Popcorn — Five Questions

Gluten Free Creations

Uber Green Farms  — Five Questions

Food Trucks

Nacho Mama’s  — Five Questions

Citizen Hash

Serendipity Mobile Catering  — Five Questions

The Flying Cupcake

Rosie’s Riblets

Soul Sista On the Move

The Legendary Kitchen  — Five Questions

El Venezolano

Las Tortugas

Soladine Concessions

Wild Boar BBQ

Nicey Treat