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."
A Taste of Muncie from Ball State Daily News on Vimeo.
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