Gigha Bite: even your computer will want to eat this

Now on the menu in the Goose's Enoteca, Pickled Cucumber Halibut from the Isle of Gigha in Scotland is the mega bite.

The half-mile wide island has been community owned since its residents bought the island's deeds in 2002. Wind turbines power the entire island and provide income for its inhabitants since they can export net power to the mainland. These Cucumber Halibut are raised on a certified organic diet by small, family farms who raise their fish a sustainable, replenishable and controlled way. Their production is small so the fish are quite limited...but often requested. Their fatty filets have a clean, fresh, full flavor along with a subtle and silky texture.

Chris pickled the Cucumber Halibut and paired with the Goose's house made wild boar tasso, a porky slice that's cured and rubbed with pepper and cayenne before hot time in the smoker.

In the glass, the options are many next to this plate. First, we'll reach for Matteo Correggia's Arneis. This little rascal of a grape brings bright citrus and refreshing stoniness next to the wild flavors of a Scottish treat. Stop by the Enoteca for a plate and a glass soon!

Charcuterie 101

Forget the apple for teacher. This prof is into pork.

Chris is headed to Chef JJ's Backyard to teach a Charcuterie Class this spring. Can you imagine more delicious homework? Go online to save your seat in the tasting classroom and join us Tuesday, Feb. 22, starting at 6:15pm with beer and snacks.

Let's Goose it on, Sugar: Friday, Feb. 11, 5-7pm

All the sensitive people are invited to the Enoteca for sips, snacks, and Valentine's Day prep

You've been tryin' to hold back this feeling for so long. Now let the Goose help you set the mood with a wine tasting and heavy hors d'oeuvres in preperation for Valentine's Day.

So c'mon, c'mon, c'mon, c'mon, c'mon on Friday, Feb. 11, 5-7pm, when we'll be popping the corks on bubbles, lipsmooching reds, and even dessert wines in the Enoteca. You know what I'm talkin' 'bout?

Between the dozen bottles open for sampling, Chris and the crew will be offering a menu of substantial snacks to help the spirit move ya. The entire menu--savory and sweet--will riff on the theme of chocolate so you can know how sweet and wonderful life can be.

We'll stop beatin' 'round the bush and announce the menu soon, but for now, if you believe in love, get a date and save the date!

Friday, Feb. 11, 5-7pm
$8/person but take $5 off the first bottle of wine you purchase that night!
no reservations, tickets available at the door

a stork at the Goose

The girls can keep their sugar and spice. Now we know what little boys are made of: frogs and snails and puppy-dogs' tails...and Batalis.

From all of us at the Goose, congratulations and lots of love to Mollie and Chris. These proud parents would like to introduce Waylon Christopher Eley, born happy and healthy on January 6, 2011.

Pin up: hot hogs for 2011

It's our favorite calendar of the year.

Check out the Bacon Rotation for 2011!

Members of our Bacon of the Month Club have sweet, sweet swine to look forward to on the 15th of each month. Jealous? Hungry? We can fix that. Join the club by stopping by or calling in.

photo by Gannett News Service: Chris' bacon persuasion and recipes