Happy Holidays from all of us at the Goose!

We'll be open our regular hours with the following holiday exceptions:

Wednesday, Dec. 24: 10am to 4pm
Thursday, Dec. 25: Closed Christmas Day
Wednesday, Dec. 31: 10am to 4pm
Thursday, Jan. 1: Closed New Year's Day

order Live Geoduck for pick up this Friday

Limited Availability: Call 317-924-4944 to order!

LIVE GEODUCK
- sushi grade
- one piece is about 1 lb, $25/lb
- overnighted from Taylor Shellfish in Seattle Washington
- pick up begins Friday, December 5

Wikipedia's picture of four live geoducks

Native to the Pacific Northwest coast, geoduck is the world's largest burrowing clam. Legend claims its name (pronounced "gooey-duck") is derived from Native American terms meaning "dig deep," as in what we must do to harvest them. Their long, meaty neck or siphon is a culinary prize. It's traditionally served as sashimi but lots of recipes make the most of this incredibly delicious and rare (at least in these parts) treat.

Call 317-924-4944 to order!

LIVE GEODUCK
- sushi grade
- one piece is about 1 lb, $25/lb
- overnighted from Taylor Shellfish in Seattle Washington
- pick up begins Friday, December 5

P.S. Come in for a bowl of our Market Soup starting Friday, December 5: geoduck and oyster with fennel and spinach!

Birds of a Feather: Turkeys from Goose

Order pasture-raised Thanksgiving Turkeys from the Goose!

Watch Chris' step-by-step video on brining and roasting the best Thanksgiving turkey, then order your bird (and don't forget the trimmings!)

Pasture-raised Turkeys:
raw or smoked, whole or breasts

Plus...

• "just add water" brine kit & brining bucket
• nutmeg, garlic, and white wine sausage ideal for dressing/stuffing
• housemade turkey stock
• Chris' cranberry mostarda as featured in Food & Wine magazine
• Sweet Potato Bacon Pie with Indiana maple and blue cornmeal crust
• Bacon Apple Pie with lard and butter pastry crust
• deeply discounted wines perfectly paired with the Thanksgiving feast
• cheese & charcuterie boards

Click here to order your Thanksgiving Turkeys!

Questions? Check out our Thanksgiving FAQ.

It's gonna be a delicious Thanksgiving!

Now hiring! UPDATE: position has been filled

update: position has been filled

Goose the Market is accepting applications to work in our Beer & Wine Cellar and Enoteca overseeing retail sales (beer, wine, and dry goods)  as well as food & drink table service during evening and weekend hours.

At the Goose, our team is passionate about great food and good people. Sharing this passion means:

• maintaining a great attitude & team spirit in a fast-paced work environment.
• providing guests with exceptional front-line customer service.
• sharing the story behind a quickly rotating selection of unique products.

The ideal candidate is:

• a people person with a passion for sharing great food and drink.
• a self-starter who can prioritize tasks and accomplish them independently and reliably.
• a team player.
• able to multitask while keeping customers as the number one priority.

Some of the position's duties include:

• receiving deliveries and organizing product displays & signage.
• assisting customers with pairing suggestions and tasting profiles.
• plating menu dishes and serving beer and wine by the glass.
• upholding high cleanliness and sanitation standards.

The position is part-time and shifts include weekday evenings and Saturdays. Wages include an hourly retail salary plus food & drink service tips.

Please apply in person at Goose the Market:
2503 N Delaware St. Indianapolis IN 46205
No phone calls, emails, or social media inquiries, please.

Join the Goose Gang: NOW HIRING update: position has been filled

update: position has been filled

Goose the Market is accepting applications for a full-time Barista (part-time may be considered for the right candidate).

Please apply in person at Goose the Market at 2503 N Delaware St. ideally between the hours of 2-4pm Monday through Friday. No phone calls, emails, or social media inquiries, please.

Barista work includes:
• greeting guests 
• answering questions over the phone and in person
• serving gelato and making coffee drinks
• ringing up sales and bagging purchases
• stocking and cleaning
• plus more! 

Desirable qualities include:
• having a passion for great food and drink
• learning quickly
• maintaining a positive attitude: friendly, inviting, and open
• working well as part of a team
• demonstrating a commitment to exceptional front-line customer service
• prior retail, food service, or culinary experience is a plus but not required 

Please apply in person at Goose the Market at 2503 N Delaware St. ideally between the hours of 2-4pm Monday through Friday. No phone calls, emails, or social media inquiries, please.

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

Recently, The Indianapolis Star reported that you may not know Seth but you should: "6 Indy Chefs you didn't know you needed to know." We're so proud to get to work with Seth!

When he's not behind the meat counter at the Goose, Seth is working toward his bachelors at IUPUI and honing his home brew skills. At a recent staff meeting, Seth shared several bottles so delicious it's clear his brewing skills match his culinary talent.

So what's making him thirsty from the Goose's latest #BeerHaul? "That Prairie Cherry Funk is a good one," he says. It's the latest special release--a sour ale aged on cherries--from Prairie Artisan Ales in Oklahoma. The brewers there say its "dry and sour with tart cherry flavor and aroma. Unlike some fruit beers that are syrupy and sweet, Cherry Funk is complex and on point with Prairie’s farmhouse point of view." Sounds like it's on point from Chef Seth's point of view, too.

He recommends pairing this limited release bottle with lamb. "The tart fruity flavors work really well with the sweet meat."
Snag this bottle quick and get Seth's tips for perfect Stuffed Lamb Loin.

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

Paul doesn't know Jack...but he does know that the pepper jars that bear his name are a seasonal treat not to be missed.

Spiked with cauliflower, carrots, green tomatoes, garlic, and herbs, these hot Hungarian peppers are tart and crunchy with a gentle heat. They're delicious in salads and over soups or simply sliced on brown bread slathered with butter next to a pint or two.

Paul especially likes 'em sliced with eggs for breakfast (whether his day includes mongering at the Goose or throwing clay for his family's gallery in Nashville).

And since Hunky Jack's son Dave only jars these peppers while they're fresh, the supply only lasts as long as the pepper season provides. Come in quick!

More on Hunky Jack's

"My father, Jack Rogers, grew up on the west side of Indianapolis near Haughville, which at that time was a community of Slovenian immigrants. Through his friendships with these unique people he was able to learn this secret recipe from the 'Old County.'

Dad became famous for providing corner taverns (there were lots of corners in those days) with gallons and quarts of his specially prepared hot Hungarian peppers, earning him the nickname 'Hunky Jack.'" ~ Dave Rogers

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

To help introduce the newest addition to the Goose Gang, we asked brand new Enoteca staff member Whitney which product she was most excited to try.

It was a tough question--even on her first day, she'd already tasted several single-origin, handcrafted chocolates and lotsa great wines. But since we all eat with our eyes first, a deliciously brilliant color caught Whitney's eye and made her hungry. "There's an all-natural Kiwi Pineapple Jam on the shelves in the cellar, " she said. "It's so bright--the perfect condiment for summer!"

Whitney loves the crisp, tart, and not-too-sweet flavor of Preservation's jams. Based in Westfield, Indiana, Preservation's latest Kiwi Pineapple creation is her top pick to slather on toasted fresh bread from Amelia's or spoon next to an array of cheeses.

Come on down to the Enoteca to check out Preservation's line up and say hello to Whitney. (She's always got a good tip on the latest craft beer release, too!). When she's not behind the Enoteca bar, Whitney's prepping for another semester to begin at IUPUI. Even though she's an education major, she's building a minor in geology 'cause she thinks rocks rock.

Here we grow again! Hiring in our cellar Enoteca

Goose the Market is accepting applications to work in our Beer & Wine Cellar and Enoteca overseeing retail sales (beer, wine, and dry goods)  as well as food & drink table service during evening and weekend hours.

At the Goose, our team is passionate about great food and good people. Sharing this passion means:

• maintaining a great attitude & team spirit in a fast-paced work environment.
• providing guests with exceptional front-line customer service.
• sharing the story behind a quickly rotating selection of unique products.

The ideal candidate is:

• a people person with a passion for sharing great food and drink.
• a self-starter who can prioritize tasks and accomplish them independently and reliably.
• a team player.
• able to multitask while keeping customers as the number one priority.

Some of the position's duties include:

• receiving deliveries and organizing product displays & signage.
• assisting customers with pairing suggestions and tasting profiles.
• plating menu dishes and serving beer and wine by the glass.
• upholding high cleanliness and sanitation standards.

The position is part-time and shifts include weekday evenings and Saturdays. Wages include an hourly retail salary plus food & drink service tips.

Please apply in person at Goose the Market:
2503 N Delaware St. Indianapolis IN 46205
No phone calls, emails, or social media inquiries, please.

Now Hiring in our cellar Enoteca

Goose the Market is accepting applications to work in our Beer & Wine Cellar and Enoteca overseeing retail sales (beer, wine, and dry goods)  as well as food & drink table service during evening and weekend hours.

At the Goose, our team is passionate about great food and good people. Sharing this passion means:

• maintaining a great attitude & team spirit in a fast-paced work environment.
• providing guests with exceptional front-line customer service.
• sharing the story behind a quickly rotating selection of unique products.

The ideal candidate is:

• a people person with a passion for sharing great food and drink.
• a self-starter who can prioritize tasks and accomplish them independently and reliably.
• a team player.
• able to multitask while keeping customers as the number one priority.

Some of the position's duties include:

• receiving deliveries and organizing product displays & signage.
• assisting customers with pairing suggestions and tasting profiles.
• plating menu dishes and serving beer and wine by the glass.
• upholding high cleanliness and sanitation standards.

The position is part-time and shifts include weekday evenings and Saturdays. Wages include an hourly retail salary plus food & drink service tips.

Please apply in person at Goose the Market:
2503 N Delaware St. Indianapolis IN 46205
No phone calls, emails, or social media inquiries, please.

Easter Sundries from the Goose

Easter is Sunday, April 20

online ordering has ended
Please call 317-924-4944 or stop in
for Easter lamb, ham, wine and more

 - local, all-natural meats raised humanely on pasture -

Easter Lamb
whole or half legs bone-in or boneless

Sugar-Cured Ham: SOLD OUT
limited holiday special!
cured under cane sugar, brown sugar, orange peel, black pepper, mustard seed, coriander, and cloves before cold-smoking for days over cherry wood then hot-smoking over more cherry wood

City Ham
organic spice brined and applewood smoked

Lemon "Cloud 9" Crepe Cake: SOLD OUT
20 layers of lemon creme between 20 paper thin crepes, made by Indy's own 3 Days in Paris

Viña Eguía Reserva 2009
$15.50 while supplies last (regularly $17)
ideal for roast lamb, smoked hams, and grilled meats

Hogwash Rosé 2013
$15 while supplies last (regularly $18.75)
uber-satisfying sip for the cook in the kitchen (if there's any left when dinner's ready, it's the ideal glass next to cheese & charcuterie or an entrée of smoked ham)

 Order Easter lamb, ham, wine and dessert from the Goose!

May the road rise up to MEAT you!

So good, you'll be walking on Eire
O'Goose is getting corny for St. Patrick's Day

Online ordering has ended: call 317-924-4944

Our all-natural, pasture-raised Corned Beef get the goods: black peppercorns, juniper berries, bay leaves, mustard seed, coriander, garlic, and four leaf clovers. Okay, that last ingredient didn't make it into the pot (o' gold), but you can make St. Paddy's Day your lucky day by ordering the Goose's Corned Beef.

Order by the Half or Whole Brisket.
Choose RAW (to cook at home) or COOKED (heat & serve).
Get Chris' instructions to cook or heat your Corned Beef.

Goose's Bangers are handmade from all-natural, pasture-raised pork with sage breadcrumbs and Sun King Brewing Company's Ring Of Dingle Irish Stout. With about five links in each one-pound package, these sausages are raw to cook at home.

Mardi Gras Meat Parade from the Goose

Mardi Gras is March 4th! And Goose is planning the meat parade, naturally.

stop in or call to reserve your order: 317-924-4944 

Smoking Goose Boudin 
Traditional sausage handcrafted with pasture-raised pork, the Cajun "Trinity" (onion, celery, bell pepper), garlic, rice, and cayenne $8/lb

Smoking Goose Alligator Sausage 
Handcrafted with the Cajun "Trinity" (onion, celery, bell pepper), green onion, and parsley $18/lb

Vinnie's Shrimp Sausage 
Local shrimp & domestic shrimp, cream, eggs, garlic, cilantro, paprika, cayenne, black pepper, sea salt, agave $18/lb

Crawfish Tails 
Frozen, par-cooked tails ready for gumbo, etouffee, jambalaya, po' boys... $5/lb: order by 4pm Thursday, Feb. 27 for pick up beginning 2pm Friday, Feb. 28

Cajun BBQ Local Shrimp 
Local whole shrimp are spicy, sweet, savory and tender under Goose's own house Cajun bbq rub -- ready for your pan to cook at home! $20/lb, available beginning Friday, Feb. 28

stop in or call to reserve your order: 317-924-4944 

Smoking Goose Andouille for gumbo and étouffée











Smoking Goose Tasso essential for jambalaya









Kick start gumbo with Smoking Goose 'Nduja



Bayou Beers arrive in the Goose cellar on Wednesday, Feb. 26! 

Staff Pick: B. Happy Peanut Butter

Marlee before her
viaggio in Italia

Big congrats to Miss Marlee who earned her degree in business communications last summer after an earlier degree in art history. With a 3.9 GPA, she had earned a break...and she took it with a three week adventure across Italy last fall. "I think we had to sprint to every single plane, train, and bus we ever took," she remembers and laughs.

Taking in the art was just part of the culture Marlee digested. She ate...very well. And yet, this dedicated peanut butter fan still felt cravings for a little bit of Indiana. "B. Happy Dream Big Peanut Butter to be specific," she says. "I literally just eat it with a spoon...or chips, or ice cream, or whatever that will allow me to consume it fast enough. It is good for brunch, lunch, and dinner."

B. Happy Peanut Butter handcrafts their crave-able concoctions in small batches just up the road in Zionsville, Indiana. Find Marlee's favorite "Dream Big" variety and their entire line up at Goose the Market (but come quick or call ahead since these jars are literally flying off the shelf!):

"Dream Big" Honey Roasted Peanut Butter with white chocolate chips and pretzels
"Go Lucky" Peanut Butter with milk chocolate and toffee
"Happy Trails" Peanut Butter with flax seed, raisins, and chocolate chips
"Snickerdoodle" Peanut Butter with snickerdoodle popcorn
"Keep Smunchy" Plain Peanut Butter
"Joy To The World:" a seasonal release Peanut Butter with white and dark chocolate and dried cranberries

St. Valenswine's Day: dinner packages + FREE beer & aphrodisiac tasting

The Goose can give you the goods,
but the moves are up to you.

Celebrate Valentine's Day with dinner-for-two packages from Goose the Market! 
Call 317-924-4944 to order

Dinner for Your Meatheart package includes:

• 16oz Boneless Beef Ribeye dry-aged 40 days
• Valle Reale Montepulciano d'Abruzzo '08 (regular retail price $23.50!)
• Cherry Chocolate Stout Mini Pie

Our Meatless Love package includes:

• Benedetto Cavalieri Casarecci Pasta
• Urbani Red Pesto and Truffles
• Capriole Heart Chevre
• Ethereal Rose Petal & Strawberry Chocolate Bar
• Moletto Prosecco DOC

Plus, order Butcher's Bouquets featuring Goose Bacon Roses!

Feel like bacon love? 
Folks 21+ are invited to the Goose's cellar Enoteca for a FREE tasting featuring punny Innuendo-Named Craft Beers paired with Aphrodisiac Appetizer samples!

Thursday, February 13, 5:30-7:30pm
Free, no reservations needed, 21+ only

Bell's and Blues: FREE beer & cheese tasting

Join Goose the Market and World Class Beer Indiana for a FREE tasting featuring Bell's Brewery impressive line up of stouts paired with rich, farmstead Blue Cheeses!

Thursday, January 30, 5:30-7:30pm
Goose the Market's cellar Enoteca
21 and over only, FREE

Yelp Indy's Vinyl Night at Goose

The first Vinyl Night of 2014! 
January 16, 5:30-7:30pm in the Goose's Enoteca

This month, Yelp Indy & Goose the Market invite all you savvy record fans to work your needles...two ways. Bring your knitting project along with your favorite records to the Goose's cellar Enoteca where you take over as DJ for the night (and provide the soundtrack to help make some headway on that needlin' project). We'll be spinnin' and knittin' with drink specials, too.

And whether you knit or knot, get in the spirit by bringing a scarf, hat, or other warm & fuzzy clothing donation along with your records that night. Goose will take your gently-used or new clothing donations to Wheeler Mission.

What's Vinyl Night?
The idea: vinyl & music lovers are scattered about this town and mostly the platters are spinning in dens & living rooms. But now, we have a public space to meet up, listen, and takeover the turntable in one our city's finest spaces -- our only Enoteca, at Goose The Market.

Folks 21 and over are invited to join us for Yelp Indy's Vinyl Night at the Goose 5:30-7:30pm on the third Thursday of each month.