Free samples of sweets and other unique dishes brought students to the mall on March 31. The University Program Council’s (UPC) Taste of Indy hosted local vendors from around Indianapolis, showcasing their food to the Butler community.
UPC reached out to small businesses and restaurants in Indianapolis to participate in the event. There were three stands, including MJ’s Baking Boutique, Tonia’s On A Roll and Guy’s Cooking Creation. There were also two food trucks, Mandi’s Empanadas and The Garnacha Spot.
Each business offered free samples of its popular dishes. Students were able to try unique foods like elote fries from The Garnacha Spot or a red velvet cinnamon roll from Tonia’s On A Roll. Additionally, each pop-up sold larger portions of their free samples and other items, so many students were able to have dinner at the event.
Watonia Dyson is the owner of Tonia’s On A Roll and the commercial kitchen, The Cooking Station Indy. She was excited to gain publicity within the Butler community.
“We are here to spread the love of pastries out with gourmet cinnamon rolls,” Dyson said. “We have high-protein cinnamon rolls [that are] not too sweet with a lot of flavor.”
Tonia’s On A Roll cinnamon rolls come in many different flavors. Photo courtesy of Tonia’s On A Roll Facebook page.
Butler alumna Maria Keyler is the founder of MJ’s Baking Boutique. At the event, she offered multiple flavors of her specialty cookies, with samples of each. She currently bakes out of her home and sells special-ordered cookies and baked goods, while traveling to events in her vintage camper.
“This is really fun for me because I am an [alumnus], so it’s fun to be back where I came from,” Keyler said. “To see all the students and campus lively again for spring is fun.”
MJ’s Baking Boutique’s vintage camper. Photo courtesy of MJ’s Baking Boutique Instagram.
As it was one of the first sunny, warm days of the semester, many students showed up to sit outside and eat their food.
Senior health sciences major Morgan Kirby attended the festival and tried a beef empanada from Mandi’s Empanadas and corn in a cup from The Garnacha Spot.
“I like that we get to walk around and see a bunch of different types of food and try them on campus versus having to venture out to try new stuff,” Kirby said.