One-thousand and six-hundred cookies, 425 cupcakes, 400 smoothie cups, 35 pounds of pulled pork, 10 gallons of gumbo, and 400 patrons filed into the massive brick fa+â-ºade of Cornerstone Center for the Arts for the 26th Annual Taste of Muncie. Needless to say, wrists were trembling under full trays and guests were shoulder-to-shoulder.
"It's an experience," Cornerstone director of events Brett Ellison said. "If you've never been to this than you don't grasp how big this is."
Twenty vendors aimed to feed, educate, compete and show off Sunday from 4 to 6 p.m. at the downtown venue. The event was Mardi Gras themed, which vendors celebrated in various ways. Vera Mae's Bistro had their cooks in jester hats and a colorfully decorated booth. They served seafood gumbo, red beans, and crawfish nachos. The sous chef, Justin Emgelnann, worked in New Orleans and was familiar with Creole cuisine.
"Every year we play on the theme," co-owner Kent Shuff said. "We've been known for our presentation, it's a reflection of our restaurant."
Winners were declared after patrons' votes were tallied. It was no surprise that the Village business cardinal cupcakes & coneys won best dessert as they started with over 400 mini cupcakes and ended the evening with zero. This has been their first year at the Taste.
"We were clearing out really fast," owner Melissa Bucur said. "This has been a hit."
Dairy Dream of Albany Inc. walked away with Best of Taste as well as best side and best beverage with their homemade root beer. In the past, Dairy Dream has won several awards, much to owner Rex St. John's surprise.
"I had a lot of fun," St. John said. "There are some high-class culinary chefs here and we beat them. It's awesome that we are able to compete with them. Everything we have is completely homemade."
Other winners include Kacy J's Restaurant, Pete's Duck Inn, The Delaware Country Club and the Ivy Tech Community College-Culinary Department.
The Taste serves many purposes other than a culinary battleground. Ellison finds it to be a great way to showcase newer restaurants in town.
"It helps them get their names out there so people can see what these different restaurants have to offer," Ellison said. "With some of the older restaurants it can be more competitive. Having the bragging rights for 'Best Of' is an extra feather in their cap."
Schmoozie's Coffee and Smoothies, the little white shack off of Bethel Avenue, is new to Muncie. Their table included a colorful array of smoothie flavors.
"We are really slow and people don't know what we are and where we are," co-owner Stephanie Vertrees said. "With this event, it allows people to see who we are."
For smaller businesses, this is a unique chance for advertisement. Part-owner of the Indian restaurant Sitara, Rajeev Karki, prepared Chicken Tikka Masala, a popular ethnic dish.
"So many people had been saying, 'Oh, I didn't know we had this.' We need to expose ourselves and this is a great way to do it," Karki said. "We are not a huge franchise so we don't have a big marketing budget, we are a family owned restaurant. We rely on word of mouth."
Co-owner of Wilson Wines John Wilson went so far as dressing as grapes to promote his winery and event-centered business.
"I've had this costume for seven years," Wilson said. "Everyone thinks I'm the Fruit of the Loom guy, so I have to convince them that I'm not. I'm the kind of grapes you make wine from."
Alliance of World Coffees had a booth that was aimed at educating. Director of operations Adam Crowder said that organization funds ministry internships as well as teaching about coffee, where it comes from, and sustaining a coffee business.
"There's a huge stigma about coffee, as far as large corporations having the tendency to enslave farmers of coffee," Crowder said. "Unfortunately it doesn't really get on the radar because it's a product that just sits on the shelf."
Crowder said that many do not see the value of good coffee because of mass production, however Alliance of World Coffees use several methods to brew. Their table looked like a small chemistry lab.
"This is a great opportunity to educate people. Muncie isn't seen as a progressive coffee community," Crowder said.
For some, this event is part of the education process. The Culinary Department of Ivy Tech College pulled together four students to be a part of the show. According to senior Dan Hawkins, each student was picked to bring something different to the table.
"I'm trying to build a resume and meet new people," Hawkins said. "I've gained experience on how to prepare a large event and put my mind to the test to make unique dishes."
For several community members, this has become a tradition. Local member Cindy Buck has gone with her family for the past seven years. She has taken her 7-year-old son, David, since he was in a stroller. This time David has frequented the Dairy Dream and Pizza Hut booth, where he gained an entire pizza.
"There are so many varieties here," Buck said, "You get little tid-bits of everything. We come here as a family, enter the raffles, and eat and eat some more."
The admission was $20, however there was a $5 discount for students. All of the proceeds went to Cornerstone to fund their several arts related community programs and to maintain the historical Cornerstone building.
"The Taste is one of my biggest fundraisers," Ellison said. "What's important is that this goes back to Cornerstone so we can provide arts to the community and connect through art education. The Taste helps us do that."
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