Friday, October 23, 2009

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!

Wednesday, October 14, 2009

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.

Thursday, October 8, 2009

Talk Turkey with the Goose

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

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

Saturday, October 3, 2009

'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.