happy holidays

from everyone at the Goose...

Happy Holidays!

Goose Gifts

The stockings are hung by the chimney with care.
Now dance those sugar plum visions out of your head and get your folks what they're really hungry for: goods from the Goose!

We'll help check off each name on your "nice" list with Goose gifts like...

Local Foods Gift Baskets $55

We've stuffed these decorative wooden baskets with the best bottles, bags, and jars that Indiana has to offer. Ingredients from this basket will make breakfast, lunch, and dinner into a Hoosier feast. Shipping is available, too.

Make your Own Gift Basket $10 + cost of goods

Choose your own treats from the Goose and we'll gift wrap your personalized basket.

New Goose T-Shirts $21

"I like pig butts, and I cannot lie" on brown or black shirts

"Vegetables are what food eats" on pink or grey shirts

Gift Cards available in any denomination

We'll gift wrap your gift cards in a festive box and bow (no assembly required).

Holiday Booz
singles, packs, or mix your own sample pack

This is the season when craft brews pull out all the stops. In the Goose's cellar, you'll find Hoosier, domestic, and imported bottles made only during this time of year. For the perfect stocking stuffer, grab Scadis Noel, a limited edition Belgian brew in stocking-sized "nipper" bottles (about 8.5 oz) with the festive label.

What's on the table at the Goose this holiday?

The Indy Star gives us a sneak peak at Chris & Mollie's holiday menu this year. Watch their TasteTV video and get all the recipes below.

Herb Roasted Partridge
Cauliflower Gratin with Black Truffle
Cranberry & Blood Orange Chutney

Chris live on Fox59

Tune in to Fox59 Morning News today (Friday, Nov. 20) for a live set with Chris and some Goose-approved Thanksgiving sides.

gabejordan.org

Gabe's family has set up a beautiful site to post news on his recovery and for friends and family to leaves notes of encouragement. Check out gabejordan.org and look for more info to come about how to make donations to the new foundation to benefit Gabe, his wife Brooke, and son Ezra.

to Gabe with love

A horrible thing happened to our friend on Sunday night. And it’s hard to write about horrible things happening to friends.

Gabe is Wine Steward here at the Goose, but vines and vintages will never sum up Gabe’s rank as a dear friend, husband, and father. As he recovers from a tragic shooting, everyone at the Goose sends love and hope to him and his family.

In the coming days, we’ll post more news about Gabe’s progress and the ways we can help support him and his family through the challenges ahead.

Because good things come in threes

At the Goose, we can dress 'em up and take 'em out.

Check out the new unis for your meat mongers behind the counter at the Goose. A gent or lady in one of these spiff, new, white shirts is the person to ask for farmstead cheeses, honest charcuterie, tempting raw meats, and more. They're happy to serve you when you know what you want and ready to tempt you when you're looking for a little inspiration.

Also new at the Goose is the latest addition to the Goose Gang. And since good things come in threes, we're happy to welcome Chris Three to the gaggle. Folks will recognize the first Chris, owner of the Goose and the one who's proudest of his new uniform in the picture. Chris B. is on the right and has been playing at the Goose when his band, the Perennials, aren't playing on stage. Come to the Goose on Fridays to meet the new guy on the left, Chris Three, a student of the Culinary Arts Program at The Chef's Academy.

A native Hoosier from Martinsville, Chris is working at the Goose for his Academy externship. After graduation he hopes to work in a test kitchen and help develop new recipes, but for now his focus is on the classics. We asked Chris about his favorite part of the new job so far, and it didn't take him a second to answer. "Definitely the bacon," he said. "Definitely." Wecome, Chris!

Happy 2nd Goosiversary

To celebrate two years of the Goose,

Chris just pulled down a special dry-cured meat treat.

Introducing lamb ham.

Happy birthday, Goose.

After a short time under salt, thyme, rosemary, and chili, Chris smeared on a thin layer of lamb suet and a sprinkling of rice flour. Without its skin, the bone-in leg from Viking Lamb needed the light suet layer to keep the meat tender and smooth while flavors intensified for almost a year. Silky, savory, and rich, it sure beats cotton.

Talk Turkey with the Goose

Don't pluck up and miss your chance...

Order your Thanksgiving Turkey from Goose the Market

Greg from Gunthorp Farms in LaGrange, Indiana, has been tending a flock of all-natural, free-range, melt-in-your-mouth turkeys, and Chris dedicated the inaugural episode of Cooking with the Goose to make sure your bird is brined to perfection. Check out the episode, print a ready-made ingredient list for easy shopping, and get Chris's recipe...but remember to place your order soon! These birds are flying fast.

Turkeys from the Goose are available through on-line orders only. Just a few clicks, a couple key-strokes, and the Goose will give you the bird on Saturday, November 21, at the Binford Farmers Market (at Divine Savior Church, 8:00 am-12:00) or at the Goose (1:00-6:00 pm).

To keep that turkey moist and tasty, brining is the key. And to make it even easier to follow Chris's prescription for a perfect bird, you can pre-order a ready-made brining kit to pick up with your turkey. All the ingredients are measured and portioned, ready to pour in the pot. Brine, roast, eat. Easy as one two three.

P.S. Man cannot live by turkey alone. Don't forget the sides! Along with your turkey, place your pre-order for lilly-gilding treats from the ladies at Country Mouse City Mouse:

• Happy Turkey Basting Butter
• Cranberry Orange Chutney
• Sweet Potato Corn Chowder
• Butternut Squash Apple Bisque
• 8x8 inch pan of stuffing
• Wren House Cookies Variety Pack

'Tis the Season

Soup's on at the Goose once again!

Stop by now for Goose and Beedy's Camden Kale Soup. Chris cooked down a rich Goose stock then laid in tender, pulled goose meat and braised kale. Beedy's Camden is the kale variety grown by Matthew Jose of Big City Farms. He pulled the leaves and peddled over just moments before the greens hit the heat. It's a satisfying cuppa, perfect for the beginning of fall.

Remember last year's soups at the Goose? Become a fan of the Goose on Facebook and respond to Chris' post about your favorite from last season. If your suggestion is picked to run again, you'll win a free bowl! And you can always see what's bubbling in our soup pot here at the Goose Blog. Check out the daily menu to the left.

Just an Orr-dinary Day: Book signing and lunch with Chef Daniel Orr at the Goose

Stop by the Goose on Thursday, Sept. 24, 11am--2pm, for lunch with Daniel Orr when he'll be unveiling his newest publication, FARMFood: Green Living with Chef Daniel Orr.
Books will be available at the Goose and Chef Orr will happily sign your copy over lunch.

Between lots of glossy, luscious food pics and spunky text about Orr's appreciation for all things local is advice and recipes about how to make the most of eating local, seasonal, and heritage foods....which Orr has had the chance to do all over the world.

His travels only brought him closer to home, though. From winning a middle school cooking competition to helping his parents harvest raspberries and black walnuts at home in Columbus, Orr went on to cook in France, the British West Indies, and New York City. He returned to his native Indiana to open FARMBloomington in 2008, but you'll have to ask him when exactly he got that FARMTattoo.

Sure, Orr's book would make a great gift and a fetching coffee table addition, but why not use FARMFood as a little inspiration for the appetite? The Goose is stocked with everything you'll need to feast on local flavor. Pick out your favorite FARMFood recipe and get marketing at the Goose.

Thanks for making us your top hog!

Thanks to all of your sleepless nights weaving by the fireplace, whittling away at your spear, and churning the milk for butter, the Goose was voted #1.

Many thanks to all of you for voting The Goose as your Top Hog in the gourmet grocery category of the A List!

We truly appreciate your continued support and your vote. Thank you Indy! We plan to meet, beat, and exceed all expectations so we can continue to earn your support.

Treeboy meets Gooseman

On Tuesday, September 1st, Tim "Treeboy" Bush visited the Goose with WTHR Channel 13 cameras rolling.
Check out the segment below that he recorded with Chris!

Goose morning, sunshine!

While your breakfast bacon is frying, tune in to WTHR Channel 13 for Eyewitness Sunrise on Tuesday, September 1. Tim "Treeboy" Bush will be filming live from the Goose!

Welcoming Sandra

Another goose has found her way to our gaggle. We’re happy to introduce Sandra, the newest barista to join the Goose gang.

Born and raised here in Indy, Sandra left flat Indiana for the mountains of Colorado. School took her to the Rockies, but the music scene kept her there for almost a decade. She sang with Motown and Afropop bands all over the state and even made a cross country tour with her reggae group, the River Jordan Band.

That classroom time in Colorado did pay off. When she was ready, her degree in geography helped her find Indiana again. She returned to the Hoosier state just a couple weeks ago and is having fun getting settled.

We know she feels at home behind the espresso machine, though. Sandra has been working in coffee shops and as a barista since she was 14 years old. Check out the tight foam on her lattes and cappuccinos—yum.

Welcome, Sandra!

Pig Out at the downtown Farmers' Market Today

Turkey on white again? Don't do it! You won't want to pack your lunch today. We are coming to save you at the downtown Farmers' Market at the City Market. The Goose will be making some fat sammies of pork stuffed pig with fennel slaw on ciabatta.


Along with the Citizens Action Coalition, we are showing the importance of antibiotic free meats. Come down for a sandwich featuring pork from Gunthorp Farms and fennel from Big City Farms from 10 am to 2 pm, Wednesday August 19th at the city market.

Pig Out!

Tomato + Basil + Mozzarella

Put it on crust, it's pizza margherita.
Put it on pasta, it's pugno chiuso.
Put it on a pole, it's Italy.

In its purest form, the three come together for a salad named for a sun-kissed island where all three ingredients are available at the doorstep. L'insalata caprese is about timing. Each element--tomato, basil, mozz--must be at its prime. "It's simplicity," Chris says. "So it's all about the quality of the ingredients."

Finally, after a strange, cold summer, the prime has arrived in Indiana. "This is not the dish to eat in January," Chris says. "It's only perfect right now." Stop by the Goose to pick up the best of caprese fixings, fresh from the Hoosier fields.


Tomatoes: Mother Nature (along with some talented Hoosier farmers) has finally blessed us with vine-ripened, sun-polished, sweet, sweet tomatoes. The collection now available at the Goose includes the funky colors and complex flavors of heirlooms, spunky romas, and, of course, the juicy garden variety. These beauties are fresh from the vines of Seldom Seen Farm, Good Life Farms, and Big City Farms.

Basil: Matt Jose is an urban farmer with a rural green thumb. His fields are verdant wedges of unused city blocks, and from healthy, safe soil, he's culled some bright green leaves. Layer some flavors in your caprese with Thai, Lemon, or Sweet Italian Basil freshly cut from the rows at Big City Farms, just blocks away from the Goose.

Mozzarella: Oozing between the layers of green and red should be some slices of the best mozzarella on earth. For the traditionalists, there's Mozzarella di Bufala, a D.O.P. fresh water buffalo's milk cheese that oozes just a bit of sweet and sour buttermilk when sliced. But for true fans of the summer's best, there's Burrata, a cow's milk mozzarella balloon filled with a rich, fresh cream. For a truly Hoosier twang, a lucky few can snag the summer-only organic mozzarella from Traders Point Creamery.

Gilding the lilly? Hardly. A few, subtle additions to the caprese's basics bring the flavors together and frames summer on a plate. Head to the Goose's cellar to look for Santa Chiara extra virgin olive oil in the bottle wrapped in gold foil. Don't let the flash and dazzle fool you. This serious, Italian evoo has the tamed bite and balanced flavor to blend the caprese's sweet-tart flavors.

A sprinkling of salt enhances. Black lava or pure French fleur de sel are behind the counter at the Goose (just ask!), but for even more Hoosier goodness, try the hickory-smoked sea salt from Hickoryworks in Brown County.

The purists will note that veri italiani rarely splash a caprese with balsamic, but then again, their trains are never on time. The triune salad is an excellent palette on which to enjoy a three-year-old, thick and sweet balsamic vinegar from Modena. The dark syrup makes a crescendo of the salad, adding complexity and depth to the simple perfection.

"It doesn't get much better than this," says Chris, and he's a bacon eater. Here's to the Hoosier summer.

Introducing Kevin

The Goose is happy to welcome Kevin, the latest addition to our gaggle.

Along with Batali-making skills, he's also learning his way around Indy. Two weeks ago, Kevin was working as a garde manger and pastry chef just over the river in Cincinnati.

A native of Pittsburgh, the Midwest has claimed Kevin since he graduated from Ohio State with degrees in International Business and French. The kitchen is where he's happiest, though, especially when tending to stocks and soups. "They're my favorite things to prepare," he says. "I love fussing over them all day, layering the flavors."

For Kevin, settling into Indy means getting to know our local producers and nibbling his way through the Goose's cheese & charcuterie selection -- a guided tour for a good appetite.

Stop in and say hello to Kevin, the newest addition to the Goose Gang!

How does the Goose Garden grow?

We knew Chris was a chef, butcher, and salumaio, but this summer he's added farmer to his curriculum goosae...Urban Farmer, that is.

Visitors to the Goose may have noticed the new bit of green on the building's south side. With help from Laura and Tyler Henderson, Chris transformed this bit of unused earth into a kitchen garden.

"Reduce, reuse, recycle, and reap" is the rule of (green) thumb in the Goose Garden. Wooden slats from old shipping crates became a long, narrow raised bed for peas and herbs. Recovered roofing material forms the raised rings for kohlrabi, three kinds of radish, rapini, arugula, fennel, parsnips, and more. Compost from the Goose's own vegetable scraps and water from the rain barrel under the Goose's gutter keeps everything green. Reclaimed mulch keeps the weeds down between the beds, and a layer of cardboard (cut from boxes delivered to the Goose) is the base for what the Hendersons like to call "lasagna gardening."

To maximize plant production, minimize weeding, and help with water management, "lasagna gardening" means layering cardboard with dry leaves then straw. A mixture of compost and soil goes on top as the planting bed.


Thanks to the Hendersons' advice, the garden is prime for several seasonal harvests. When the spring's radishes were harvested, the bed was turned and new summer crops found a home. This fall, the beds will be turned again for heartier, cold-weather produce like winter greens and root vegetables.


Goose guests can taste the garden's produce in market salads and sandwiches. The garden is always changing and so is the menu. Last time Chris went out to harvest, he remembered the way the ground had looked just a few months earlier. "We wanted to do something with this plot. We could have landscaped with worthless plants, but a kitchen garden looks nice and it's useful and edible, too." Oui, Chef.

The Goose on Twitter? Tsweet.

Introducing the Goose's very own Twitter feed. Follow us!

Dad doesn't need another tie this year

Fried chicken, farm animals, and live bluegrass...
what more could your pops ask for?

Celebrate Father's Day

with Slow Food Indy at Skillington Farms

The Goose's own Chris Eley and friends will be on site,

frying chicken fresh from the farm!

The Hoedown

Fresh fried chicken

Live bands

Pitch-in picnic

Farm tour

The Throwdown

Your best side dish--Bring it!

Judges: local food experts

Prizes: meat, bacon, coupons



Here’s the Story

Bring the whole family for a fried chicken picnic and live music at Skillington Farms in Lebanon, Indiana, on Sunday, June 21st at 3pm.

Chris Eley of Goose the Market will be on site, frying chicken fresh from Skillington Farms. Each family should bring a dish to share for the pitch-in picnic to accompany the fried chicken. (Bring your own reusable dining ware, too!)

Enter your dish in the Side Dish Throwdown. A panel of local food experts will judge the entries for originality, use of local ingredients, and, of course, flavor. Three winners will receive a meat sampler from Skillington Farms, Bacon of the Month Club membership from Goose the Market, or a Green Savings Indy coupon book.

Tickets: purchase by June 19th!

Children 12 and younger: FREE
Adults: $14/Slow Food Members $20/non-members

Tickets are required and only available at www.brownpapertickets.com/event/69715 Tickets include farm tour, live music, and fried chicken. Remember to bring a side dish to share!

What to bring

A side dish to share
Picnic blanket and/or chairs
Sunscreen and bug spray
Walking shoes for the farm tour & your dancing shoes
Your own reusable dining ware (plates, cups, utensils, etc.) to reduce waste
BYOB

Live Local Bands

The Perennials 4pm: Come listen to the sweet, sweet tunes of the Goose's own Chris Benedyk!

Woodstove Flapjacks 5pm

Bring home the bacon for Mom this weekend

With moms it's always a give and take... Sure she showed your baby album to your significant other way too early in the relationship, but then again, she spent countless holidays welcoming both you and your car-load of dirty laundry. When you were thrilled to land the job that finally got your foot in the door, she said, "Hmm, but you could do better." Then again, she gave you a big hug and said the same thing when that loser left you single and hurt.

She used her magically antiseptic saliva to clean your face at the most inopportune moments, but then again, she performed so convincingly that you honestly believed she loved the macrame key chain/shrinky dink jewelry/decoupage ashtray you made and gave her on holidays past.

This year, give Mom something she'll truly enjoy for Mother's Day (that's Sunday, May 10). Time together--around the table, in the kitchen, between courses--is probably what she's really hoping for. And the Goose has some delicious treats to dress the table (or the picnic blanket) between the generations.

If Mom's a bit of a sea-lubber, think about surprising her with fresh soft shell crab, live Maine lobster, Washington Kumamoto and Beausoleil oysters, or wild Ivory King Salmon.

Make brunch a celebration with Newsom's country ham, bison rib roast, black truffle terrine, farm fresh eggs, bacon (like only the Goose can make it), and all the goodies for Tall's Bloody Mary Bar.

And just in time for Mom's day, the Goose Pignic Basket is back! Mom will be so proud of her little piggie when you take this spread al fresco:

• Bottle of Crios Rose: Gabe says it's an Argentian rose "with surprising structure. Think fresh strawberries and raspberries with balancing acidity and minerality."
• ¼ lb Farmstead Cheese
• House Olives
• Marcona Almonds
• Baguette
• 2 Shagbark Cookies
• ¼ lb Dodge City Salami: This rich house salami is cured with pink peppercorns and fennel pollen, just like mother used to make (you wish).

Call ahead and we'll have your Pignic Basket ($35) ready when you arrive, or walk-in with your order and we'll have it ready in less time than it takes to draw your mom a card.

Ham Heaven: Kentucky hams invited to Spain (and the Goose)

For "the ham lady," heaven may look like a smoke house. Nancy Newsom Mahaffey, happily known as "the ham lady," cures and smokes country hams according to her family's 200 year old recipes. Her grandfather opened a rural Kentucky general store next to the only stage coach stop on a 90-mile route, and her father took over the business when he was just 18. Today, Nancy still operates that same Princeton, Kentucky, general store, but she also directs Col. Newsom's Aged Kentucky Hams, the only American ham company with a grandfather clause that legally allows ambient (or open-air) dry curing.

And to allow the rest of us a little taste of heaven, Nancy has just released a set of limited edition hams. Free-range, Berkshire pigs provided the hams that Nancy and her team cured for 17 months. These nitrate-free country hams were dry-cured with pure Kentucky air. They've had a hand-rubbed salt cure and swung from the beams of an old smokehouse, but they've never felt refrigeration or unnatural temperature controls. The result is a silky, rosy slice with layers of intense flavor that range from fruity and sweet to raw and piquant. Chris compares these hams to the angelic Iberico. With a richness and concentration that emulates the old world ham plus a much more tempting flavor-to-price ratio, he admits a preference for this particular jamon de Kentucky.

Even in the land of Iberico, these hams are earning some well-deserved credit. During the first week of May, these hams will be celebrated as the first American ham ever featured at the World Congress of Dry-Cured Hams. Held biennially in Spain, the Congress meets for scientific, social, and cultural presentations. And yes, the official Congress schedule includes 30 minutes here and there for "dry-cured ham sandwich break." Sound like ham heaven to you?

Nancy contacted Chris to let him know about the hams' exciting trip to Spain and because she wanted the Goose to have two of these limited edition lovelies. Stop by soon and Chris will hand-slice your portion to order ($18/lb).

Indiana vodka and local caviar: Sunday, Sunday, Sunday!

Did you know that Chris Eley has been elected as Vice President of the local Slow Food Indy chapter? He's already hard at work with the chapter board to plan a year of fun events that highlight all things "slow "(and tasty) in Indiana.

First up is a cocktail event this Sunday, April 26, at R Bistro. Starting at 4pm, Indy chef Neal Brown will be mixing cocktails featuring vodka from Indiana's first new distillery since prohibition, Heartland Distillers. On the passed plates will be a sampling of caviar produced right here in Indiana and just across the border in Kentucky.

Tickets are available at the door and are $20 for Slow Food Members and $25 for non-members. Over 21 only, please. Cheers!

Run salmon run

Spring gets the blessing and the blame for all kinds of, um, urges this time of year. Sure, there's a logical scientific explanation for why the daffodils bloom and when the trees bud, but perhaps the same mysterious impulse that drives salmon upstream also brings millions of grills and barbecues into the sun again. It's just that time of year.

Wild King Salmon--now available on pre-order from the Goose--spend years in the salty Pacific off the coast of Washington and Oregon. In the spring, they somehow manage to find the same fresh water river in which they were born. Racing up the powerful Columbia River takes a tremendous amount of energy (and the fish don't eat once they enter the fresh water), so Kings double their amount of "good fat," giving the fish a luscious, rich flavor and loads of heart-healthy Omega 3 in their firm flesh perfect for grilling.

Because over-fishing and environmental changes have had such devastating effects on wild salmon, protection and tradition are key to preservation. The wild Columbia River King Salmon available at the Goose are fished by local Native Americans whose peoples have used the same sustainable fishing practices for centuries. Even the greatest chefs and environmentalists agree that one of the best ways to protect endangered food is to eat it...and who could resist when these fish arrive fresh at the Goose, less than 48 hours out of the Columbia River?

"It's supple, silky, really rich...like a whole 'nuther flavor," Chris said about the differences between wild King and other salmon. Whole fish are available and Chris will hand-cut filets to order.
Remember, these fish are only available for a limited time each spring are available through pre-order only! Contact the Goose to place your order by Thursday at 5pm for pick up on Friday or Saturday.

Bellies never danced like this before

The Goose is proud to announce that registration is now open for the most awesome club in the world. The Indiana Bacon of the Month Club entitles members to the riches of Indiana’s best bellies. Members will cure their cravings with a healthy pound of smoky, salty belly so luscious that you’ll wish it was the Bacon of the Day Club. For each month, we have selected bellies from the most beautiful, all natural, heritage swine that Indiana has to offer. And founding members who register before March 15 will enjoy April's selection: Rum & Cherry Wood Smoked Bacon from all-natural Duroc hogs raised right here in Indiana. Hungry yet?

We cure it, smoke it, and love it…all for the porky members of our club.

Get all the details on the perks of membership ("Bacon AND a t-shirt?!"), and get yourself porked: become a founding member of the Indiana Bacon of the Month Club by contacting us at the Goose!

Necessity is the mother of sausage invention

Leave it to the Italians to always find a silver lining.

Almost 500 years ago, the paesani of Mirandola in northern Italy were running out of food. Outside the walls of their tiny town, the Pope--of all people--was waging an attack. Even though popes then weren't supposed to lead their own armies, Julius II was fighting a nasty cold in the frigid January winter to direct his forces in their attack on a little town just north of Modena. He wanted Mirandola out of French control and under his Papal territory. The folks inside those crumbling walls just wanted something to eat.

As our grandmothers never fail to mention, they didn't have Tupperware back then. But the Mirandolese were good at using their resources. They got the idea to use pigs' forelegs and trotters as ready-made sausage casings. Stuffing with pigskins with pork seasoned with nutmeg and pepper prevented their last foodstuffs from spoiling and kept them well fed even after Pope Julius stormed through the walls and took control. Centuries later, the area got a reputation not for Julius' snotty winter attack but for those delicious, rich sausages.

Named for its pigskin casing (or cotene), cotechino are a favorite of even modern day Italians. On New Year's, just about every northern Italian table holds a plate of tender, hot lentils that nestle thick slices of the sausage, still steaming from a long, slow poach in very warm water. But like the Mirandolese before them, Italians indulge in cotechino all winter long. Each hamlet has their favorite side dish--lentils, mashed potatoes, even polenta--all delicious when seasoned with the reserved juices from the cotechino's luscious casing.

Most of us aren't fearing the Pope's armies outside our doors, but there is a winter waging out there. Before the next snow flies, stop by the Goose for our house-made cotechino. After butchering a whole pig from Gunthorp Farms, Chris stuffed the clean, smooth pork skin with a rich blend of ground pork, nutmeg, and a touch of black pepper. Take home a link and gently poach it in its casing while your lentils or mashed potatoes cook up. Top them off with thick slices of cotechino after removing the casing. Its an indulgent, mouthwatering way to warm up this winter.

Poor Pope Julius II got so sick after his winter march against Mirandola that he nearly died. Perhaps what brought him back was some gentle cotechino treatment? Stop by the Goose for our sausage cure for the winter chills!

Changing the world, one salame (and bag) at a time

With the new year, the Goose has an even stronger commitment to doing right by the land that produces so many delicious things. Sure, veggies and fruit may come to mind first, but it also takes land to properly raise hops for the beer, goats for the cheese, and pigs for the salumi. So while we delight in the harvest of the land, we'd like to avoid adding to the trash on it.

That's why the Goose would like to introduce a new way to enjoy our delicious, local, all-natural foodstuffs. Take them home in your own bag or return the white paper Goose bags that we can reuse and you'll find your tab 25 cents lighter.



Come and see us soon to check out the new year's batch of treats from the cellar (have you seen Indiana beer sampler yet?) and the cases upstairs (porchetta di testa is back!)...and remember to bring your own bag for a lower bill and a cleaner earth.