View the new year with rose colored glasses

On the Goose's twitter feed and facebook page we've been featuring a bubbly a day as we get ready to toast the New Year. Wine Club members get 10% off any bottle featured this week!

Today's bottle is the Bortolotti prosecco, a hand-harvested and truly artisanal bubbly from Italy's Veneto. And it's part of a refreshingly festive cocktail that will help us see the New Year in its best possible light.

We're looking at 2011 with Rose Colored Glasses thanks to Sence Rose Nectar, the not-too-sweet extract of Bulgarian roses. Leonardo da Vinci drank a similar brew, though we me never know Mona Lisa's new year resolutions.

While Bortolotti prosecco is interesting enough to enjoy solo, pick up a bottle of Sence at the Goose to ring in the New Year:

Rose Colored Glasses
1 part Sence rose nectar
2 parts Bortolotti prosecco
twist of lime

10, 9, 8, 7, 6, 5, 4, 3, 2...

Start the new year right: a bubbly a day from the Goose

We're getting ready to toast the New Year and only the best goes in our glass. So the Goose will be highlighting a bubbly bottle each day through New Year's Eve on our twitter feed and facebook page. Follow and friend the Goose to get the day's feature!

Each different but each delicious, these are the sparklers to ring in the New Year with good taste...and a good deal. Wine Club Members receive 10% off their purchase of each of the featured Bubbly Bottles. Join the club--for yourself or as a gift--and new members can take advantage of the same discount.

Holiday Wine Tasting at the Goose

Wednesday, Dec. 22, 5-7pm

Stop by the Goose's Enoteca for a sampling of lush, full-bodied, comforting wine that suits the weather outside (that's frightful) and the fireside (that's so delightful).

Versatile as a stand up, go-to bottle for the winter flavors on our plates--like the Wagyu roasts, pheasant, and hams still available at the Goose--this juice is meant for the holiday table. And it makes a great gift....since "only hedonists need apply," it could go for the nice and the naughty on your list.

Tikal Patriota 2008
Mendoza, Argentina
60% Bonarda, 40% Malbec
92 points, Wine Advocate

Tasting:
Wed., Dec. 22, 5-7pm

"The 2008 Patriota is composed of 60% Bonarda and 40% Malbec aged in French (40% new) and American (seasoned) oak. Purple/black in color, it has a splendid bouquet of cigar box, Asian spices, lavender, black cherry, and plum. Full-bodied, dense, rich, and powerful, this loaded effort has gobs of flavor, succulence, and great length. Only hedonists need apply." ~ Wine Advocate, 92 points

Hammy Holidays from the Goose

For "the ham lady," heaven may look a lot like a smoke house. Nancy Newsom Mahaffey, happily known as "the ham lady," cures and smokes country hams according to the family recipe that started its way through the generations when it was bequeathed in a will in the late 1700s.

Nancy's grandfather opened a rural Kentucky general store next to the only stage coach stop on a 90-mile route. Grandfather Newsom continued the family recipe and offered cured country ham to weary travelers. Nancy's father took over the business and ham curing 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.

On Chris' holiday dinner table this year will be one of Newsom's aged country hams. Rubbed with salt and brown sugar, slow smoked over hickory wood, and aged for months in that brilliant Kentucky air, this beauty means the Eleys will be haming a very hammy holiday this year.

And you can ham it up, too! The Goose has Newsom's aged country hams in the case right now. Preparation takes a day or two but it's super easy. The hands-on time is in minutes and the ham really takes care of itself: soak, rinse, simmer, glazing optional. Recipes and instructions are on the ham lady's site, too.

Visions of sugar plums? Nope, those are hams in Chris' eyes. Come in quick or call the Goose to ham yourself a merry little Christmas: 317.924.4944

How Italians melt icicles: Cotechino now at the Goose!

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 the pigskins with pork that was 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. During this wintry time of year, 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. 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. Cut the warm cotechino thick, remove the casing and pile them over starch or pulse for 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!

SOS: message in a bottle

Do good and drink well. That's the message in each bottle of Abita's recent SOS release.

The Louisiana brewery has created a charitable fund to help rescue and restore all the living beings that are affected by the gulf oil spill. Each bottle of Save Our Shore sends 75 cents directly to charities working to heal the environment and restore a sustainable livelihood for residents along the gulf coast.

The good folks at Abita are making it easy to help the cause by bottling a lip smacking special release. Just ask Chris B. "This is one of the best beers I've ever had," he said before he ordered a case. The unfiltered Weizen Pils has a full body with a touch of malt and a perfect finish thanks to dry and wet hops.

Check out Abita's SOS website to post a message of encouragement for the birds and boats and fish to carry to our gulf friends. Then come by the Goose for a bottle or two of good beer that does good, too.

Thanks, bubbles!

Thanks and cheers to all the folks who joined us in toasting the holidays last night in the Goose's Enoteca!

The menu that Chris and the gang put together made for quickly cleaned plates. We'll share the recipes on the Goose web site soon. All of the bubbly bottles we sampled last night hit the mark but a couple that stood out--and are still available at the Goose!--were...

Fitz-Ritter Riesling Sekt: a dry, bubbly Riesling that sold out during the event but we have several cases arriving today!

Schramsberg Blanc de Blanc: a deliciously sophisticated bubbly with tart apple and wet mineral flavors; the half-bottle size is perfect for a couple to share before wine with dinner or to give as a holiday gift

Hugo Sparkling Rose: this dry bubbly from pinot noir and zweigelt, an Austrian red grape, got lots of attention for the tart fruit flavors and rosy mineral finish that make it an ideal sip for the season's richest dishes

Joel Falmet Champagne Brut Tradition: a true Champagne with classic yeasty citrus and a finish for star gazers...only a few bottles left

Goose Holiday Open House: Sparkling Wine Tasting

Wednesday, Dec. 8, 5-7pm

Come toast the holidays with us at Goose the Market! We'll be popping the corks on more than 10 bubbly bottles for you to sample along with hors d'oeuvres to celebrate the season. Chris and the Goose Gang are preparing your festive menu and the recipes are yours for the taking.

Robiola, Medjool dates, Spiced walnuts

Crispy turkey thighs, Turkey farce,

Oyster mushrooms

Spalma di Mortadella, Currants,

Candied pistachios

Pheasant Terrine,

Tangerine and rosemary mostarda

Oysters Gratin, Arugula, Fennel

No need to RSVP; first come, first served.
$4 per person
BUT...take $4 off the first bottle of bubbly you purchase that night!

Members of the Wine of the Month Club can take 10% off any sparkling wine purchases that night. New members who join the club before Thurs., Dec. 9, can enjoy the discount, too!

New to the Goose: Vivianne joins the flock

Before she was 10, Vivianne had a house address in more time zones than she had years. But home is always where her Anyu and Apu are around the dinner table.

Her Hungarian parents left Budapest for Austria where she was born. As a toddler, Vivianne and her parents moved to Canada until her Apu's (or dad's) work brought them into the U.S. With her Anyu's (or mom's) commitment to delicious, traditional cooking and her parents' commitment to maintain their culture, there was always good food on the table and good Hungarian vocabulary in the conversation.

With a degree in forensic science, Vivianne runs a DNA lab by day but supports her passion and training for food and wine in the evenings in the Goose's Enoteca. A dedicated home cook, she admits that after her first shift at the Goose, she went home and whipped up a beef tartare for her 10 o'clock supper.

Stop by the Enoteca and help us welcome Vivianne!

Turkeys still available at the Goose!

Turkeys still available at the Goose:
317.924.4944, stop in, or order online

Presenting...

The Goose's Guide to Thanksgiving in Three Easy Steps:

1. Get hungry.
Greg Gunthorp has been tending his flock of all-natural turkeys on the open pastures of Gunthorp Farms in LaGrange, Indiana. Free of antibiotics and growth stimulants, these mouth-watering turkeys have the kind of flavor only nature can deliver.

2. Get turkey.
The birds are flying fast and we sell out every year. Thanksgiving is this week! Get off your tail feathers and get one: 317.924.4944, stop in, or order online!

3. Get dinner on the table.
Get our recipe for the perfect Thanksgiving turkey, watch Chris brine the bird on Goose TV, and even print a ready made ingredient list. It's all here.

Happy Thanksgiving from all of us at the Goose!

Thanksgiving Wine: Sip & Sample before you buy

We've paired three bottles to compliment turkey and all the trimmings. Stop by the Goose's Enoteca TONIGHT: Tuesday, Nov. 16, 5-7pm to sample all three.

RED: Abadia Retuerta Rivola 2007
This Spanish blend of Cabernet Sauvignon and Tempranillo comes from the small vineyard of a 12th Century abbey where the juice is moved exclusively by gravity and only history and nature control the barrel room's perfect microclimate. A winery that's been on Robert Parker's list since the '90s, Retuerta's dry, earthy juice brings ripe raspberries with jasmine and spice. It won't overshadow the bird but stands up to the lively and diverse flavors of a T-day menu.

WHITE: Dr. Pauly Bergweiler Noble House 2009
90 points, Wine Spectator
We selected this Thanksgiving white many moons ago, but the Wine Spectator
that hit stands today awarded it 90 points!
Made in the 1743 "Noble House" winery of the Prince Elect of Germany's oldest city, this Mosel dry riesling whips apricots, peaches, cream, and spice out of the glass. With a minerality that keeps it crisp and dry, this is the refreshing sip that happily follows all the fall flavors on our table now.

ROSE: Belle Glos "Oeil de Perdrix" 2009
Rosés aren't like Grandma's white shoes...they shouldn't be put away after Labor Day. Perhaps the most ideal goblet next to turkey's gobble, a rosé with structure, depth, and luscious mouthfeel is ideal for autumn and its menus. This pinot noir rosé from California delivers on all fronts. Made in the copper-pink "eye of the partridge" or oeil de perfrix style born in Medieval France, the wine keeps us coming back with refreshing strawberry and tart apple flavors mingling on a balancing, dry acidity.

Scientific proof: the Goose can keep you calm during the holidays

We've known it for a long time. Now the scientists have proved it. Want to have a less stressful and more calm Thanksgiving? Get your turkey from the Goose ... and stare at it.

Researchers from Canada's McGill University announced last week that their experiments suggest looking at meat makes people more calm and less aggressive. Put a turkey from the Goose on the table and "Want gravy now!" just became "If you wouldn't mind, the pan sauce, please."

Let science improve your life. Order your all-natural, pasture raised Indiana bird from the Goose. The sight of it will ease your mind (and your appetite), but don't get too relaxed. These birds are flying fast and we sell out every year. Thanksgiving is next week!

And the winner is...

Congrats to Laurel! She's the randomly selected winner of two free tickets to see Michael Pollan as part of the Spirit & Place festival this week.

We'll contact her to let her know where to pick up the tickets...and we can't wait to see y'all for those Thanksgiving table ingredients. Thanks for playing along!

Turkey Time: order your Thanksgiving bird from the Goose

The Goose is taking online orders for all natural, pasture raised, Hoosier turkeys this Thanksgiving. But these feathers are flying fast. Order your turkey today! When you reserve your bird, you'll be automatically registered for the chance to take home your turkey for free.

Just a few clucks, er, clicks, to reserve the tasty birds happily fattening up at Gunthorp Farms in LaGrange, Indiana. Greg Gunthorp has been tending a flock of 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' recipe.

Turkeys from the Goose are available through on-line orders only. Place your order and the Goose will give you the bird beginning Saturday, November 20, at Goose the Market (10:00 am -- 6:00 pm).

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

• Smiling Turkey Basting Butter
• Cranberry Ginger Chutney
• Butternut Bisque
• The Goose's "Just Add Water" Brine Kit
• Hoosier Momma's Bloody Mary Bar in a Box: each gift box includes one quart of Hoosier Momma's Bloody Mary Maker, a jar of Momma's Garden Dilly Beans, a bottle of Spicy Mommacita Hot Sauce, and a bag of Hoosier Momma Glass Garnish

Michael Pollan tickets to give away

Having an omnivore's dilemma deciding how to get tickets to hear author Michael Pollan in Indy? The bestselling author is coming to the Scottish Rite Cathedral as part of the Spirit and Place Festival on Friday, Nov. 12, 12-1:30pm. And the Goose has two tickets to give away to our Twitter and Facebook friends!

Let us know which of the Goose's goods you'll be using to make Thanksgiving dinner delicious. Is it the bourbon barrel sorghum for Grandma's biscuits? The smoky applewood bacon for the stuffing? Or an all-natural, pastured turkey from Gunthorp Farms?

Follow or Friend us @Goose the Market and tweet or post your reply: Which Goose the Market ingredient will be on your T-Day table? A randomly selected winner will be announced on Wednesday, Nov. 10.

In Defense of (good) Food, let the posting begin!

Brining with Style: Chris and the Goose on Indy Style TV

Earlier this week, the folks at Indy Style invited Chris on the show to share the secret of a flavor-packed, moist and tender bird for the center plate of the Thanksgiving table. Watch his segment and get the Goose's brining recipe. The hosts were also interested in the new book Primal Cuts: Cooking with America's Best Butchers featuring Chris and the Goose. Check out the book and pick up a copy at the Goose for a meaty, protein-packed, page-turner...perfect for passing the time while your turkey brines!

Complimentary Wine Tasting Tonight!

Stop by the Goose's Enoteca tonight, Wednesday, Nov. 3, from 5-7pm, when the rep from Daedalus Cellar Company will be making complimentary pours of a white wine that's ideal for fall and so limited in production that only 232 cases exist.

Just a handful of American producers are bottling gruner veltliner, an Austrian grape that yields a dry white wine with zip and spice. Oregon's Daedalus Cellar Company--named for Icarus' Greek dad who invented the wax wings they used to escape their labrynth prison--produces an extremely limited amount from just a half acre of the gruner vines.

The fruit of this little vineyard makes for a bottle that's intense and full. Autumn herbs and spice like thyme, sage, and black peppercorns are lush alongside the kind of tart fruits that could decorate a turkey--kumquats, cranberries, and lemons. Daedalus' Gruner is a versatile food wine that's suited to the fall foods returning to our tables.

Stop by to try this rare juice and sample the snacks from the cheese & charcuterie case that we've paired with it. See you in the Enoteca tonight!

Don't be dull: Last knife sharpening before Thanksgiving

What do you get when you cross kitchen cutlery with a math problem? Pot pi! Pretty sharp, eh?

Don't forget to drop off your knives and kitchen sheers at the Goose before closing tomorrow...that's 8pm, Wednesday, Nov. 3. It's the last chance to have them professionally sharpened by The Mobile Sharp Shop before the Thanksgiving holiday! Pick 'em up after 6pm on Thursday, Nov. 4.

Hard Cider Tasting at the Goose

'Tis the season...stop by the Goose's Enoteca on Tuesday, Oct. 26, from 5-7pm for complimentary samples from Oregon's Wandering Aengus Ciderworks. We'll be pouring two of the ciders brand new to Indiana: their straight up, stand up Bloom cider plus their spicy Wanderlust.

Perfect balance of sweetness and acidity. Sweet tropical aromas with a crisp, clean finish. Pairings - spicy Asian cuisine, savory crepes, or by itself on a cool autumn day.

Modeled after English ciders, a full bodied cider with a long ginger spice finish. Pairings - barbecue, pork, turkey, sausage, or sharp, aged cheddar.

Upland's new release: complimentary tasting at the Goose

For the first time, Upland Brewing in Bloomington is bottling their Imperial stout "Teddy Bear Kisses." And they're bringing a fresh batch to the Goose's Enoteca from 5-7pm on Tuesday, Oct 19--the very same day that the beer is released--just to pour a free sample for you.

A dark and robust beer brewed in the traditional stout method. Teddy Bear Kisses features an abundance of dark malts and high alpha hops for a powerful impact of roast, chocolate, and sweet bitterness. The lucky few who cuddle up to a warming session with Teddy Bear Kisses sense the velvety malt character, balanced bitter intensity, and soothing chocolate notes created by long aging on fair trade cocoa nibs. Teddy Bear Kisses will make you feel warm and happy inside, but it’s definitely not your childhood cuddle toy. Teddy Bear Kisses won a Gold Medal in the 2010 World Beer Championships.

From 5-7pm this Tuesday, we'll also be handing out complimentary samples of Upland's latest seasonal release, Komodo Dragonfly Black IPA, plus three more Upland brews. See you there!

New to the Crew

The Goose Gang is growing. Help us welcome new members to the staff!

Meat Monger Andrew grew up in Oklahoma and was surprised to find that Indiana has more in common with his OK state than he expected. "It's been an easy adjustment," says Andrew who settled first in Bloomington with his wife who was studying photography at IU. A horticulturalist and horticultural designer by trade, Andrew misses the organic and biodynamic garden he started in B-town, but since he saves all his own seeds, the two month old garden he and his wife have started in Indy is off to a good start.

You can take the girl out of Michigan, but you can't take good Michigan beer away from the girl. Kelley is a Grand Rapids native who was excited to see some Michigan craft beers on the Goose's shelves. She headed south for a degree from Anderson University then went west to volunteer with AmeriCorp. But coming back to Indiana again was "the easiest move I've made," Kelly reports. After four years working as a barista during school, Kelly is frothing up great coffee drinks at the Goose when she's not shooting photographs for her own fine art work or for clients.

While studying creative writing, Jordan created a long list of experiences that might provide future literary inspiration. Undergrad stints as a janitor for the Purdue Athletic Department, staff at a hipster used clothing store, and fine dining server are just a few of the diverse gigs that Jordan played before working on his uncle's farm. Now he's working on running his own operation and adding full-time Farmer to his well-written resume. In the meantime, Jordan is serving beer and wine by the glass in the Goose's Enoteca and playing with his band The Perennials.

Complimentary Wine Tasting: Tuesday, Oct. 12, 5-7pm

Stop by the Goose's Enoteca for a complimentary wine tasting Tuesday, Oct. 12, 5-7pm.

We'll be pouring Barone di Valforte rose--a fall rose that's round and full but refreshing--and the Barone's Pecorino, a complex white made from grapes that were on the verge of distinction not long ago. Italian legend spins that a cluster of the rare vines were uncovered by a pecora, or sheep. Since the little lamb rediscovered the stock that kept the vines from disappearing forever, the Italiani named the grapes Pecorino in the pecora's honor.

We'll pair some samples from the charcuterie case with each bottle, too. See you Tuesday evening for the complimentary sampling!

This Little Piggy Went to Market

What's that in the case?

Suckling Pig Galantine with White Aspic

come 'n get it $28/lb

Complimentary Wine Tasting in the Enoteca: Tuesday, 5-7pm

The Goose is hosting a complimentary tasting of two Spanish wines with paired charcuterie in the Enoteca on Tuesday, Sept. 28, 5-7pm. Stop by to tip a glass with the rep from Castell del Remei. She'll be pouring free tastes of their Gotim Gru--a punchy red blend--and Blanc Plannel, a strikingly aromatic mix of Macabeo and Sauv Blanc. Chris is pairing some sweet meat treats to sample with each bottle. Cheers!

Found and Lonely

Stop by the Goose or contact us if you know where this little guy lives.

Help the Quigleys

Stephen Quigley--Chris' & Mollie's brother-in-law--suffered a career-ending injury to his spine at the 2010 North American Gaelic Athletic Association championships. To help offset the family's medical expenses, you can donate online.

He and his wife Cassie--Mollie's sister--and their two sons, Seamus, 5, and Teague, 3, recently moved to South Carolina, and Steve was looking forward to joining the local hurling club and continuing with his hurly production company. Steve helped create the Indy Hurling League and played on team Goose the Market.

It was an awkward collision in the quarterfinals that resulted in Steve’s injury. Since the accident, Steve has been admitted to three hospitals, resulting in dozens of MRIs, CTs, X-rays, consultations, and nursing assistance. He fractured his C6 vertebrae and severed one of the two vertebral arteries which are part of the four arteries supplying blood to the brain. He is fortunate not to have suffered paralysis, but the injury is significant enough that any future contact to the area could severely further the injury, even after his recovery.

Steve has seen multiple neurologists and neurosurgeons; and spent a full week at Northwestern University where they administered heparin and warfarin, blood thinners, in order to help lessen the clot formed in the artery and allow blood flow to the brain. At a minimum, for the next 6 months Steve will be in a neck-brace and visiting physicians to monitor the flow of blood to the brain while continuing to take doses of warfarin. There is also a future possibility of surgery, which although is not necessary at this time, would result in many more tests and a two week hospital stay where he'll be under stroke watch.

Although the Quigleys have insurance, they will undoubtedly incur lofty medical expenses. To help offset these costs, you can donate online or write a check (payable to “Indianapolis Hurling Club” with "Quigley Benefit" on the subject line; and mail to Indianapolis Hurling Club c/o Brian Church - Memo "Quigley Benefit" ; 14834 Jonathan Drive Westfield, IN 46074). If you are unable to donate at this time, please keep Steven and his family in your thoughts and prayers.

Get your Gooseberry Cod from the Goose

The delicately flavored Gooseberry Cod was almost lost to the world 20 years ago. These Atlantic cod took their common name from the Newfoundland cove where they had lived even before a permanent cod fishing community developed on the cove's shores in 1864.

As the cod grew, so did the fishing business, but the bottom line out lapped nature destructively. International factory trawling and a no-limit mentality brought the cove to a nearly fishless and dangerously deadly state in the early 1990s.

Today only local fisherman who held a license prior to the collapse of the cove are allowed to catch the cod that are returning to Gooseberry Cove. This small cooperative of fishermen take from the water only a few fish and only those that exceed age and weight limits. Their trap catch fishing method has the most minimal effect on the Cove's overall environment and avoids "bycatch" so wildlife that shouldn't be taken from the water isn't. They fish seasonally, use wind power, and convert the cod liver oil into biofuel.

As the Cove heals, the local community has found ways to work with tradition and restore with their resources, not exploit them. The Gooseberry Cod's story is just another example of why we should eat it to save it.

The Gooseberry Cod is coming to the Goose this Friday! It's a large flake fish with a mild and flavorful fillet that lends to grilling, baking, and broiling. Call or email soon so we know to save you some.

Bonarda Bonus: free wine tasting in the Goose's Enoteca

Meet our local rep for Durigutti wines from Mendoza, Argentina who will be pouring their 2008 Bonarda this Thursday, Sept. 16, 5-7pm.

Despite its recent founding in only 2002, Durigutti was honored by Wine Spectator in its article 10 Wineries on the High Road to Quality. The two Durigutti brothers made wine for other labels before Pablo convinced Hector and the rest of the family that they should put their own name on the bottles. Today, the acclaim their wine has received in their native Argentina is beginning to spread in the States.

Come to the Goose's Enoteca Thursday evening for a free pour of this lush, pleasantly spiced, and enticingly aromatic 100% bonarda. It's the go to glass for the latest selections on our Charcuterie Board and won't last long between bites of our Pork Cheek Rillette.

The best cheese in America: check out what the Goose got

Last week, a farmstead cheese from southern Wisconsin won the top prize--best of over 1,400 cheeses--at the American Cheese Society annual competition. And look what just arrived at the Goose: the best cheese in America!

The biggest blue ribbon went to Uplands Cheese Company for their Extra Aged Pleasant Ridge Reserve, a 15 month old cheese made from the raw milk of grass fed cows that graze right next to the creamery.

To take the top prize, this cheese started with grass. Last Spring, the cows grazed atop Pleasant Ridge, where lots of rain helps promote several different types of grasses, wildflowers, herbs, and pod plants. Two families tended the cows up on that ridge. Mike and Carol Gingrich and Dan and Jeanne Patenaude farmed separately but as neighbors until 1994 when their business and farming collaboration began. Decades ago, Dan and Jeanne were ahead of the curb in keeping their herd on pasture and a grass fed diet. (Jeanne's brother researched and wrote the book that helped restart the grass fed tradition in the States.)

So from grass to cow to milk to...Andy. From the creamery right on the farm, Andy Hatch turns out a vat of cheese each day when the grass is prime and the cows are warm. After earning his Dairy Science degree in Wisconsin, Andy worked with cheesemakers in Europe for two years. He came back to Wisconsin and took over cheesemaking at Uplands in 2008. (He makes great cheese and doesn't break the lens, either. Andy happens to be on the cover of the 2011 Wisconsin cheesemakers pin up calendar.)

The extra age that Andy put on Uplands regular Pleasant Ridge Reserve may have been the winch the pulled this cheese high above the competition. In the ripening rooms, less than 1,000 wheels of the cheese spent 15 months under careful attention. On the outside, Andy was washing the wheels with a brine solution while on the inside the natural microflora were working their magic. The result is an intensely complex flavor that's sharp, floral, rich, and--we'd agree--the best cheese in America.

Come by the Goose soon for a slice from the wheel that won: Uplands Extra Aged Pleasant Ridge Reserve.

New Cheese at the Goose: Kaskaskia

New at the Goose is Kaskaskia, a raw sheep's milk from Illinois' Prairie Fruits Farm & Creamery.

Prairie Fruits is the first farmstead cheesery in Illinois. Since 2004, Wes Jarrell and Leslie Cooperband have been milking their own Nubian goats and making fresh and aged cheeses right on the farm.

Not long ago, the couple partnered with a neighboring Amish sheep farm. Eldin Plank and his family raise East Friesian-Lacon sheep sustainably, naturally, and on pasture almost every day of the year.

Kaskaskia--a name with lots of Illinois roots: college, town, river--is one of the raw sheep's milk cheeses possible because of their partnership. Aged, firm, and slightly crystallized--like true Parmigiano Reggiano--the nutty, sharp cheese adds a kick to any dish its grated over. We like taking home a wedge and breaking off pieces, Parm-style, to munch on between sips from a new bottle in the Goose's cellar. Xiloca Garnacha is spicy with a fresh juicy finish, cutting through the salty, savory cheese but leaving us hankering for another bite.

B is for burger: Chris B dotes over this patty

In our continuing series on blue apron endorsements, Goose staff members are taking turns dishing on some of their favorite foodstuffs at the shop.

For Chris B., there's no better meal between a bun than the Goose's own Goose Burgers. We hand cut beef shoulder from Dave Fischer's black angus, raised all-naturally on open pasture in Jasper, Indiana. The cuts are coarse ground with onion, the smokey ends of the Goose's own bacon, and jalapenos grown just down the road at Big City Farms. "It's everything you'd want on your burger already in your burger," Chris B. says. "I had one last night!"

There's a little nostalgia in Chris B.'s pick this week. "They kinda remind me of the burgers my mom used to make in the summers. Man, those were good," he remembers. But we won't tell you which burger Chris B. prefers today.

Since Goose Burgers are already pattied up, you can make dinner in one easy step: light the grill. The optional step two is getting something to drink to go with them. Chris B. had that part covered. "My roommate had some beer and I brought the Goose Burgers," he says. Aww, sharing...his mom is so proud of her little boy.

The case is stocked with Goose Burgers now, so the lucky folks who come in quick can put them on their menu.

Wild Alaskan Sockeye Salmon: from the water to the Goose to you

Captain Tony is no landlubber. A Midwesterner who grew up in the woods, he found home in Alaska on the water. At first guiding Alaskan visitors on hunting, fishing, and flying trips, today Tony runs his own small, hands-on fishing company. His sockeye are delicious because of those three words...own, small, and hands-on.

With a crew of 2, Tony makes day trips into Bristol Bay and deliveries salmon for his customers every day. That's fresh...and a world of difference from the big companies that spend 4 or 5 days on the water, delivering fish that's been on ice for almost a week before it even hits the shore.

Captain Tony is the only captain. He overseas every aspect of getting fresh, tasty sockeye to the Goose. Tony is on the boat, making sure he fishes sustainably and without harm to other species or wildlife. Tony and his processor Mike are the only two guys who prepare the salmon. They're cut and cleaned individually and by hand. Tony also coordinates each delivery, so he knows exactly which fish are coming to Indy and how and when they'll get here.

And we can hardly wait until they arrive on Wednesday (tomorrow!). Chris loves the flavor of these fresh, never frozen sockeye. "They're delicious. It's amazing how the flavors and texture of Tony's salmon can be so rich and wild but delicate and elegant at the same time."

Tony is the owner-fisherman and Chris is the owner-butcher, so these fish are overseen by just two experts. That means the quality is high and the price void of middlemen. Folks who'd like a whole fish can have Chris butcher it any way you'd like for $12/pound. (Headless and cleaned, expect whole fish to weigh around 6-7 pounds. Tell us what you'd like...portioned into 8 oz cuts, one side whole, half ready for the grill and the rest ready for freezing, you name it. Contact us to reserve your fish!) Of course, you don't have to take home a whole fish. Individual steaks or sides are also available so partial cuts are $14.50/pound.

Captain Tony is making a special deliveries to the Goose for a couple weeks, so these sockeye aren't part of the Goose's regular pre-order fish. These beauties will be arriving starting Wednesday and will be available first to folks who place orders. Some cuts may available in the case on a first come, first served basis, too.

Get in line (fishing joke) or email us on the net (fishing joke) to get your fresh catch (no joke).

Goose grower struck by lightning in her fields

As we keep her family in our thoughts, we're pulling for Kelly Funk's best future.

Kelly, her husband John, and baby girl Laila work the land at their Seldom Seen Farm. Folks who belong to their CSA pick up a crate of farm fresh goodness weekly at the Goose and the farm's produce stocks the shop's bins temptingly.

Last week, while Kelly was working in her fields harvesting onions, she was struck by lightning. Still in critical condition at a local ICU, Kelly and her family face a long road of recovery.

To help with the expenses and challenges ahead, donations are welcome to the Kelly Funk Recovery Fund. Just note the name of the fund on the deposit slip at any Huntington Bank location.

Slow Food Indy is proud to host a benefit dinner for Kelly and her family. Join us for a sustainably harvested and deliciosly prepared New England Lobster Bake at the Apple Family Farm on Sunday, August 22. Tickest are $75/person and all proceeds will be donated to the Kelly Funk Recovery Fund. Get your tickets and check out the menu.

For updates on Kelly's condition and to offer words of encouragement, check out their farm blog and facebook page.

Staff Pick: Adam is one of the Duke brothers

We’re starting a new series of posts to highlight some staff favorites from the shelves at the Goose. It’s a glimpse at our view from behind the blue aprons, working with quality products every day and taking a shine to some bottles, slices, scoops, and packages that we just can’t resist even from behind the counter.

First up is Adam, an experienced Goose barista who hails from a land he calls “North Cakalackey” (Carolina, to nertheners). With a few days thought, Adam smiled and couldn’t deny that he’s taken a shine to Duke’s mayonnaise.

“During high school and summers home from college, I used to get home late from work,” Adam remembers. “I’d always have a sandwich with tomato, salt & pepper, and Duke’s. It’s so refreshing and light but filling at the same time.” That’s just what Adam was looking for on those summer Cakalackey nights and sounds pretty good on these hot Hoosier ones, too.

It wasn’t until Adam left his home state that he realized the rest of the country suffered not knowing Duke’s. “I grew up with it. It was normal,” he says. “When I first moved to Indy, my parents used to ship it up for me.” Now that Duke’s is on the shelf at the Goose, Adam and his family are even more at home in Indy and happy to see their Hoosier neighbors dipping into Duke’s and liking the surprisingly tangy bite of such a rich mayo.

Soon his wife Krista was a Duke’s devotee, and while Duke wasn’t on the list of names for their newborn son, we can guess what Xavier will spread on his tomato sandwiches (as soon as he has teeth). “Oh yeah, we have to figure out a way to get it in the bottle,” Adam jokes. “He’ll be a Duke’s boy.”

Wine and beer by the glass at the Goose: introducing the Enoteca

Visit the Goose's cellar where the Enoteca is now open!

In Italy, the neighborhood enoteca is where wine is stored, bought, and consumed. In Indy, the Goose's new Enoteca is a casual place to drink wine.
Order a glass or quartino from the rotating menu of about a dozen wines or choose your own bottle from the cellar shelves. The cooler is stocked with a changing selection of six craft beers, and some small plates--perfect for sampling and sharing--will calm those hunger pangs between sips.

Grab a seat at the communal tables or pull up a stool at the bar. Chris and friends built them all from the reclaimed wood of a century-old barn that fell in southern Indiana. Tunes in the Enoteca come from a lovingly rehabbed turn table and a donated collection of vinyl.

The opening menu is full of temptations and will change regularly, but a few of the combinations we fancy now include...

• a glass of La Croix Gratiot Picpoul (super tart, packed with citrus, very refreshing) and the Crudo plate, cool, thin slices of Amberjack fish with a crisp salad of local kohlrabi, grapefruit, and chives
  
• a quartino of Pazo de Arribi Mencia (lush red berries and old world spice to balance) with a board of house-cured charcuterie like duck & pistachio terrine, stagberry salame, and culatello
  
• a bottle of Piraat--a full Belgian IPA--and a Batali (yup, get your sandwich upstairs then head to the Enoteca and enjoy it with a brew!)

We'll be pouring and serving in the Enoteca during all regular business hours, and thirsty friends 21 and over are welcome. But don't worry...all of the Goose's stock of dry goods and retail beer and wine are still available. We've just made the cellar even more fun. Stop by soon and enjoy the Goose's new Enoteca!

The Goose Gang Grows: welcome new staff!

The Goose has gathered a few more under its wing. Stop by the shop and help us welcome Josh, Monica, and Gabriele!
Young Josh has a lot to celebrate. Two weeks ago he turned 22, and last week he earned his MBA from Anderson University. School was what lured him here to Indiana from his home in Deluth, Minnesota. “Yeah, I go through snow withdrawals,” he says, remembering the days he used to snow shoe out his back door. Still, Josh isn’t sure that snow will be a part of his future. If living on a sailboat and bumming from port to port doesn’t work out (Josh winks), he’s considering opening his own kitchen operation someday. “I love food and I like people,” he says. “That’s what the Goose is all about.” Catch Josh behind the counter as the Goose’s newest meat monger.

Monica is another recent grad. She’s back in Indy, her hometown, after receiving her Poli Sci degree in Alabama, and law school is next on her list. Yale…Notre Dame…she’s keeping her options open for now, but she’ll study international law wherever she goes since a job with the UN is her goal. While she was at school, Monica made the commitment to eat more organic, all-natural, and local foods. “It makes sense on all levels,” she says. With five years of experience pulling shots, Monica is the newest barista at the Goose. “Oh, and I love the gelato, too!” she adds with a smile.

For Gabriele, coming to the Goose is a little bit like going home. After moving to Indy from Italy in 2006, he says, “The Goose is the closest to a real Italian experience.” From his home near Rome, Gabriele finished his thesis before moving to the States and working in masonry engraving and freelance web work. He also brings a bit of home to his Indy kitchen. “Apparently everybody loves my pizza,” he observes. Gabriele’s secret? “The oven has to be as hot as it can possibly be. Just put two or three simple ingredients on a very thin crust. It’s not much of a secret, I guess.” Soon the Goose will open a casual place to drink wine in the cellar of the shop, and you’ll find Gabriele behind the counter in the Enoteca. “The Goose has given me the chance to do what I really want,” he says.

Best of Indy: voting deadline tomorrow!

Get your No. 2 pencil and fill in the circle darkly and completely...

Your very own Goose the Market has been nominated in several categories for Nuvo's annual Best of Indy and you can vote here. Voting ends Friday, June 11, at midnight!

• Best Local Deli (Dining Out Section)
• Best Local Wine Retailer (Shopping Section)
• Best Local Grocery (Shopping Section)
• Best Local Natural/Organic Goods (Shopping Section)