The Goose Gang Guide: staff picks on what's honking hot this week

Not all the kids in La Porte grow up eating South American soul food...

Kevin's Brazilian mom fell in love with his Hoosier dad during a teaching exchange. So in a corner of Indiana, Kevin and his siblings grew up around a table laden with Brazilian home cooking. Feijoada--Brazil's traditional black beans and rice--is still his top pick if he had to choose his last meal. 

Another Brazilian tradition, the churrasco, may have inspired Kevin's passion for protein. He knows it's as much about the grilling and the party as it is about the time honored tradition of butchering and sausage making.

After culinary school, Kevin took his meat parade to Virginia where he interned with local butchers and charcuterie producers. Earlier this spring, he joined Goose the Market's staff as another assistant manager.

So what's in the case this week that's keeping Kevin hungry? He's craving a break from the southern continent with fresh, whole rabbit from Gunthorp Farms in LaGrange, Indiana.

"You can't go wrong using rabbit shoulders and legs for a twist on coq au vin (lapin au vin?), but my favorite way to prepare it is super easy," he says. "Keep it whole and season the outside with olive oil, salt & pepper. Stuff the cavity with fresh herbs and veggies then roast for about an hour or so at 350F."