Food and fun for everyone

While the headlining band Jambox will get the crowd up dancing and rocking into the night, this year’s Daily Journal Franklin Fest offers a wide range of food, drink and activities to keep everyone entertained. Here are eight things to look for downtown Friday:

New York style in central Indiana

When Brozinni Pizzeria owner James Cross installed two double-conveyor pizza ovens in a food truck, the idea was to let people order classic New York-style pizza — crispy, thin crust supporting massive, foldable pieces — and cook it on the spot in two minutes or less.Cool blast from the pastIn its 1959 original Mister Softee truck, the people behind Greenwood mainstay Mrs. Curl Ice Cream Shop can bring nostalgia, and delicious soft-serve ice cream, right to you. Enjoy a cone.

Pierogi Love Indy

A newcomer to the party this year. Sauteed potato-and-cheddar. Fried and stuffed with potato, cheese, bacon and slathered in sour cream. Spinach and feta cheese. Those who didn’t grow up in a Polish family might not be familiar with the joy of a handmade pierogi. But Indianapolis’ Pierogi Love Indy is bringing the traditional food to the masses, as well as offering other cultural favorites such as kielbasa smothered in sauerkraut.

Multipurpose meat

Pulled pork is most commonly used to fix a greasy, smokey sandwich dripping in barbecue sauce. But April Roland of Jivy’s BBQ has found that after slow-cooking her pork with hickory wood in a custom-made meat smoker, the tender shredded meat works great on everything from nachos to cheesy melts.

Hot music, cold drinks

The 21-and-over crowd can settle into a special beer and wine garden with a domestic beer or something special from an Indiana winery. The adults-only area will be situated just off to the side of the main stage, giving people prime viewing for the musical performance.

Local flavor

As an Indianapolis based company serving events around central Indiana, it was important for the owners of D&S Kettle Corn to make their creations with as many local products as possible. Their maple corn is made with Indiana maple syrup and caramel corn made with brown sugar.

Bevy of choices

Customizable sandwiches are Which Wich’s forte. The chain invites customers to pick everything from the meat to the veggies to cheese and extras such as bacon, oil and vinegar or hot pepper mix. That same spirit is alive in the company’s food truck, which offers a scaled-back version of their menu with staples such as a grinder or the turkey, roast beef, ham, pepperoni, bacon, three-cheese Wicked.

Taste of summer

Johnson’s BBQ Shack doesn’t get too fancy with its offerings. A menu featuring staples such as smoked brisket, pulled pork and mac ‘n’ cheese are the foundation for the Bargersville eatery, where brothers Nate and Keith Johnson use hardwood such as hickory and apple, and eight hours or more of cooking, to get perfect Texas-style barbecue.

Ryan Trares is a reporter for the Daily Journal. He can be reached at or 317-736-2727.