Holiday Statehouse Market: Thursday, December 4, 2025
Check out the lineup below (subject to change).
| Food Trucks | Vendors | Info Tables |
|---|---|---|
| BoxBurger | Boo-Z Biscotti | Department of Natural Resources |
| Brozinni Pizzeria | Wild Spirit Coffee Co | Elements Financial |
| Chomp'z | Buttermilk Mountain | Indiana Destination Development Corporation |
| Serendipity | Different Day Baked Goods | Statehouse Tour Office |
| That Vegan Joint | Eat Surreal | The Nook Gifts by Indiana State Library |
| The Flying Cupcake | Filigree Bakery | |
| The Legendary Kitchen | Generations Pie Company | |
| The Overgrown Pasture | Happy Little Pineapple Shop | |
| Travelin' Tom's Coffee | Indy Fudge DBA Fudgie Wudgie | |
| Metta Gardens Ferments | ||
| Nature’s Tea Company | ||
| Ollie Lue Soap Co. LLC | ||
| Pup & the Pepper | ||
| Ruth's Garden | ||
| Storm Striker Art | ||
| The Mix Cookie Company | ||
| The Licorice Guy |
Food Demo Recipes: December 4 at the Holiday Statehouse Market
- Healthy Homemade Eggnog
Ingredients
- 4 cups Whole Milk
- ¼ cup Maple Syrup
- ¾ tsp Ground Nutmeg
- 4 Egg Yolks
- ½ tsp Vanilla Extract
Directions
- Place all ingredients in a saucepan.
- On medium heat, whisk together for 10 minutes until hot and bubbly.
- Cool and serve.
- Garnish with nutmeg or cinnamon.
- Apple Cranberry Brussels Sprouts Salad
Ingredients
- ½ cup Apple Cider Vinegar
- 1/3 cup Extra-Virgin Olive Oil
- 1 Small Clove Garlic, Grated
- 1 tsp Dijon Mustard
- 1 tsp Pure Maple Syrup or Honey
- 2 lbs Brussels Sprouts, Trimmed & Shaved, about 8 cups
- 1 Honeycrisp Apple, Cored & Thinly Sliced
- 2 oz Aged Cheddar, Shredded
- ¼ cup Dried Cranberries
- ¼ cup Pine Nuts, Toasted
- 2 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
Directions
- Combine vinegar, olive oil, grated garlic, Dijon mustard, and maple syrup or honey in mason jar. Shake or whisk until mixed.
- In a separate bowl, combine Brussels sprouts, apple slices, cheddar (optional), dried cranberries, pine nuts (optional), salt, and pepper.
- Drizzle dressing over salad.
- Pomegranate Pistachio on Sweet Potato Crostini
Ingredients
- 1 Tbsp Butter, melted
- 4 oz Whipped Ricotta, softened
- 2 Tbsp Orange Juice
- 1 Tbsp Honey
- 1 Cup Finely Chopped Pistachios, optional
- 2 oz Dark Chocolate Candy Bar, grated
Directions
- Peel and cut sweet potatoes into 3/8’ rounds.
- Spray with oil and bake at 350 F for 20 minutes.
- Allow to cool.
- Combine butter, ricotta, and honey and spread on baked rounds.
- Top with pomegranate seeds, pistachios, and grated dark chocolate.
