Potted Love

"It's love in a jar," Chris says, smiling. The latest addition to the Goose's discriminating selection are rillettes so luscious and tender, we're falling in potted love.

First up are duck rillettes with medjool dates. Chris prepared the duck confit then paddled it smooth with just a bit of moist, local pork. On top is a layer of organic dates stewed in red wine spiked with star anise and cinnamon. The subtle sweetness of the fruit balances the savory, salty duck for a full-flavor spread. Look for rabbit rillettes next.

The thin topping of creamy, white "gras" was originally a method of preservation, to keep the tasty pot-fulls from spoiling during pre-Frigidaire centuries. Today the unopened jars should sit happily in your fridge for two or three weeks. (Once your spoon breaks the fatty seal, though, commit to consume your potted love before the week is through.)

Chris recommends letting the jars come to room temperature and then spreading a spoonful of all the layers -- duck, dates, fat, oh my! --on warm toast or crackers.

Hot Mic: Chris and the Goose make their Indy radio debut

Too many cooks may spoil the broth, but they've got the sexy salted pig parts just right...thanks to Chris and Goose The Market.

Tune in to WIRC at 88.7FM on Wednesday, Feb. 20, at 9:30 a.m. to hear Chris's interview on Too Many Cooks! During this week's show, hosts Patti Denton and Gary Bravard talk with Chris about his cure for the February blues (cure-d meats, that is). Listen to the show to get the scoop on the Hoosiers who provide the delicious, local products available at the Goose--like premium meats, artisanal cheeses, and craft beers and wine--then pop into the market to take home a taste of the goods.

Good night and good luck (with dinner).

Goose first in Indy to offer new cheese: it’s gooda but not exactly gouda

The organic dairy in Indy’s backyard, Traders Point Creamery, has milked another treasure from its grass-fed Brown Swiss. Chouda is the creamery’s newest cheese, a sharp, grassy blend between cheddar and gouda. After just a few bites, Mollie admits, “It’s my new favorite.”

Created by Traders Point Creamery cheesemaker Fons Smits, the chouda is smooth like a Dutch gouda from Fons’ native Holland, but it has the creamy bite of a young, white cheddar. Chris likes to drink Belgian Pomme Lambic beer with the cheese. The acidity of this dry, apple beer cuts through the richness of the cheese, leaving the palate clean and ready for more. (And who wouldn’t want more?)

Like a good Dutchman, Fons pronounces his country’s trademark gouda cheese as “GHOWda.” So remember to ask for chouda (that's “CHOWda”) at the Goose, the city's first cheese counter to offer this novel, new, and local cheese. Dank je!

Cupid may use an arrow, but the Goose has what really works

Just in time for Valentine’s Day (check your calendar—it’s closer than you think), the Goose has stocked a new wine that may convince Cupid to change tactics.

From the temperate hills of Mendocino County, California, comes the 2005 Il Cuore Rosso Classico, a blended red wine with prominent Zinfandel berriness. “It’s jam-y like a cherry Poptart,” Chris jokes. But this luscious wine is balanced with the acidity of old growth Barbera grapes. Ripe cherry and berry flavors don’t overpower the subtle spicy and savory zest.

While Il Cuore ($14) could stand up to even the most garlicky Italian fare (which is only okay if you BOTH have garlicky Italian fare), the Goose offers a trove of porcine delicacies to woo the darling piglet in your life. Chris recommends pairing the wine with full-flavor salami like the Rosette de Lyon, Soppresatta, or Finocchiona. Creamy, pungent cheeses like Taleggio and Brescionella (or even one of the new blues like St. Agur from France) are also on Chris’s list. On the sweet side, try some of the exotically flavored Vosge chocolate. Bacon Bar, anyone? Mmmm.

In Italian, Il Cuore means The Heart, just like the Cubist-style heart on the bottle’s label. Designed by artist Dan Rizzie, the label resembles the colorful wall drawing at the Indianapolis Museum of Art, which is—much like Goose The Market—a romantic fieldtrip perfect for V-Day.

Ch-Ch-Ch-Changes

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Fish For Lent

Remember to place your seafood orders by Thursday at 5 pm for Friday pick up. This is our Fish List for this week:


#1 Sashimi Tuna
$25.50/lb

Norwegian Salmon
$10.50/lb

Tazmanian Sea Trout
$20.00/lb

PEI Mussels
$3.75/lb

Live Maine Lobsters
$18.50/lb

Lake Perch Fillet
$16.50/lb

Lump Crab
$20.25/lb

Wild Striped Bass
$16.50/lb

16/20 Tiger Shrimp
$19.50/lb

Alaskan King Crab Leg
$20.00/lb